Case History: Tubular Cable Conveyors Move Coffee Beans Gently, Efficiently
3,000 lbs. of coffee beans must be conveyed daily through the processes at Porto Rico Importing.
"Coffee to go" at Porto Rico Importing Co. means shipping 3,000 lbs. of coffee per day to its four retail stores, mail order customers and wholesale accounts.
Porto Rico has been doing business in New York since 1907. The company roasts, blends, grinds and packages beans in its new Brooklyn roasting facility. Operations include roasting up to 150 lbs. of beans at a time, generating dozens of blends for wholesale and retail purchasers, grinding and degassing some coffee and loading products into 25- and 50-lb. burlap sacks for shipping.
Porto Rico receives green beans in bulk bags that are unloaded from a discharge station and hopper. The beans are manually weighed and transferred in batches up to 150 lbs. by a pneumatic conveyor into a…
General Mills To Close Progresso Plant, Others in U.S. and Abroad
The Evolution of Industrial Automation in the Food and Beverage Industry
Bunge to Take Controlling Interest in Grupo Minsa's Corn Milling Business
New Pasteurization Processes Give Food Companies Options
Conveyor Options Expand To Meet The Needs Of Food Processors
MRO Q&A: Most Hygienic Method of Applying Conveyor Lubricant
Dry Lubricants Changing The Way Bottlers Maintain Conveyor Functionality
Conveyor Upgrades Now Focusing More on Food and Plant Safety
Novel Technologies Provide Options to Conventional Pasteurization, Sterilization and Drying
New and emerging technologies can take years to find a food manufacturing audience. This year’s IFT Food Expo included several innovative drying and kill-step technologies at various stages of the development cycle.
Heat kills, and that’s fine with food processors who want to ensure the safety of raw and minimally processed foods.
Heat also degrades the quality of products, and that’s a concern when the product in question’s health benefits are compromised by thermal treatment. Vacuum, ultraviolet light and other techniques can limit negative impacts, but processors who want a food safety intervention that doesn’t degrade taste or nutritional value have had to rely on propylene oxide and other chemical pasteurizers, all of which leave behind some residues, however minute.
Strictly speaking, a new intervention from Agri-Neo Inc. (agri-neo.com) is a chemical, although it has been certified organic by Ecocert Group, L’Isle-Jourdain, France.
One of Canada’s Biggest Bakeries Also Is One of Its Most Efficient
Tolling Services for High-Pressure Pasteurization Are Growing
Industrial Microwave Technology Inches Toward Mainstream
Food Manufacturers are Diving Deeper Into Ethnic Foods
Bakery Trends Go Back to Basics
Whether in finished products or in use-at-home mixes, 'natural' is moving the baked goods category.
A stabilizing economy has cooled the baking and dessert mix category as consumers are no longer baking at home. Instead, they’re opting for more healthy and convenient prepared options at grocery stores and restaurants – which is great news for producers of baked goods.
Nevertheless, Mintel Group sees continued growth in baking and dessert mix sales through 2018. In fact, Mintel reports in its "Baking and Dessert Mixes U.S." research that close to half the people that use baking and dessert mixes do so to save time, while less than half use mixes because they simply taste good.
As for how mixes fit into the healthy eating trend, Mintel says “providing products that keep pace with general consumer health interests and developing…
Better Process Control Made Possible by Fresh Approach to Old Challenges
Brookfield Ametek Offering Practical Course on Viscosity Measurements
The course is offered at Brookfield Ametek's headquarters in Middleboro, Mass. and at major cities across the United States.
Brookfield Ametek is offering its Practical Course on Viscosity Measurements.
The course is designed to help viscometer users comprehend the functionality of their instrument, solve the mysteries of fluid behavior and Rheology, and create successful and repeatable viscosity test methods for use in both R&D and QA/QC environments.
The course is offered at Brookfield Ametek's headquarters in Middleboro, MA and at major cities across the United States. Space is limited and customers are encouraged to sign up early. An advanced course, Lab Day/Advanced Viscosity Test Methods is an on demand course covering more advanced viscosity topics utilizing sample testing.
Visit the Brookfield Ametek website today or call 800.628.8139 for course…
Walmart to Build Milk Processing Plant in Indiana
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2014 Processor of the Year: WhiteWave's Fluid Demand
Mixing Innovations Keep Beverages Flowing
Packaging Line Design: Balancing Speed vs. Flexibility
Whether packaging lines run fast and furious or take a slow and steady approach to the production race, a certain level of flexibility is required.
Just as machine-based processing lacks the flexibility of manual production but makes up for it in throughput, manual processes provide infinite flexibility but come with a loss in volume. Finding the sweet spot between the extremes is the world most food manufacturers live in.
Management at Dure Foods Ltd. has been engaged in that balancing act for most of its 38 years in business. The Brantford, Ontario-based copacker of dry blends does contract work for some of Canada’s biggest retailers and some of the world’s largest food manufacturers, but a good chunk of Dure’s production schedule is filled with orders from entrepreneurs and mid-sized food companies.
“The mixing of powders is not rocket science,” President Hunter Malcolm…
Packaging Improvements Occur When Film Suppliers And Machine Builders Collaborate
General Mills to Close U.K. Mix and Dough Facility
General Mills says it will close its mixing and dough manufacturing facility in Berwick, U.K. late this year.
General Mills, Minneapolis, said on Jan. 18 that it has completed a review on the closure of its manufacturing facility in Berwick, U.K. Employee representatives and union officials made the decision to close the facility by the autumn of 2016.
The company proposed closing the Berwick facility on October 29, and the decision was made to proceed with the proposal. The company will now begin the necessary phases to close the plant. The closure will impact approximately 265 positions. General Mills said it will provide severance and transition benefits to all affected employees.
Operated by General Mills since 2001, the Berwick facility manufactures baking mixes and refrigerated and frozen dough products.
Different Mixers for Different Food Blending Applications
Mixers Blend Power and Dexterity
Technical Advances Can Turn Utility Costs Into Savings
From steam generation to compressors to motor drives, inefficiencies in plant utilities can drive up costs and sap profitability. Technology that flips the equation can introduce needed change.
In the daily scramble to fill customer orders and make sure food defenses are functioning as intended, it’s easy for plant personnel to neglect facility upkeep and let infrastructure upgrades slide.
Chiller systems are among the biggest energy consumers for many companies, and inefficient performance and breakdowns can quickly magnify costs. Yet almost half (43 percent) of respondents to a survey conducted by Goodway Technologies say they do not use Eddy current testing to troubleshoot corrosion and scaling in tube walls, a maintenance shortcut that adds cost and can result in unscheduled downtime.
Assuming the fundamentals of preventive maintenance are being executed, plant managers and maintenance personnel can access a number of…
How Well Do You Know IP69K?
3D Printing and Root-Cause Analysis Improve Machine Uptime
Assessing Motors' Optimized Power Packages
Rare Earth and Power: Advanced Magnets May Improve Future Motors
Kraft Heinz in Lawsuit Over Parmesan Cheese Containing Wood Pulp
SunOpta Selling Minerals Business to Focus Solely on Food
Newest Mixing And Blending Technologies Reach Down To Labs And Up To Mega-Plants
FDA Finalizes Food Safety Rule on Food Transport
The FDA finalized a new food safety rule April 5, under the Food Safety Modernization Act (FSMA) that will help to prevent food contamination during transportation.
The Food and Drug Administration, Washington, on April 5 (Tuesday) finalized a new food safety rule under the Food Safety Modernization Act (FSMA) that will help to prevent food contamination during transportation. The rule will require those transporting human and animal food by motor or rail vehicle to follow recognized best practices for sanitary shipments. These include ensuring proper food refrigeration, adequate cleaning of vehicles between loads and proper protection of food protection during transportation.
Manufacturers not already using relevant food-safety protocols in their distribution operations now have a deadline. Larger businesses must comply within one year of the rule's publication. Smaller manufacturers have two years…
Analytics and Low-Cost Sensors Enable Smarter Freezers
Case History: Safer, Eco-Friendly System for Food Cooling
Food Safety and Sanitation Undergo a Big Freeze
2015 Manufacturing Trends Survey: Better Days Ahead
Mars Plans to Cut Sodium By 20 Percent in Five Years
Mars is pledging to reduce sodium in its produccts by 20 percent over the next five years and cut added sugar in some products by 2018.
Mars Inc. announced earlier this week its commitment to guide product reformulation, pledging to reduce sodium in its products by an additional 20 percent over the next five years and cut added sugar in a limited number of products by 2018. Its Global Health and Wellbeing Ambition program is expected to cost at least $20 million.
Mars says it will label products that contain high levels of sugar, salt, or fat as "occasional" foods as opposed to "everyday" foods, and will focus on five main areas: improve nutritional content; provide more nutrition information; inspire consumers to cook and eat healthy meals; explore new formats and opportunities to offer products in more places at affordable prices; and offer Mars Food associates…
2015 R&D Trends Survey: Doing Without GMOs and PHOs
Smaller is Better for Dicing Machines
Lean, Clean and Green Food Processing
Equipment Round Up: Cutting and Size Reduction 2010
Libby's Launches Microwavable Pouch for Vegetables
The country's second largest brand of canned vegetables is launching what could be a first for the category: a microwavable stand-up pouch.
Libby's/Seneca Foods, Marion, N.Y., which has packed its fruits and vegetables in metal cans since the 1800s, is adding an easy-open, microwavable, flexible pouches to its vegetable line. Said to be a first for the vegetable category, the convenient heat-and-serve packaging format makes quicker work of preparing dinner. The shelf-stable pouches are designed to be a time saver, according to Bruce Wolcott, vp of marketing for brand owner Seneca Foods.
"Although most parents know vegetables are healthy, they are served at only 23 percent of dinners," Wolcott says. "Parents need options for bringing vegetables to the table that they can feel good about and that help preserve important family time."
Light weight and space-efficient, the…
Dow, Dupont Finalize Merger
Boston Beer Co.'s Jim Koch Shares Frontline Manufacturing Lessons
Calorie Counts, Nutrition Listings Coming to Beer Labels
Packaging With a Heart and Sense of Humor
Hard benefits long have provided the financial justification for plant automation projects. As information technology plays a larger role, food companies are groping for other ROI metrics.
Somewhere in the future, the grizzled maintenance engineer leads his apprentice into the food plant’s electronics boneyard in search of some salvageable parts.
In a dusty corner is a stack of obsolete parts. “Hey, Gus, what are those?” the…
Sortation System Assists Canadian Icewine
Birth Control Meets Pest Control in Food and Beverage Plants
FSMA compliance is front and center, and pest control specialists are thinking outside the box to keep rodents, birds and insects in check.
The harbor in Hamilton, Ontario, links the city to Lake Ontario and to the St. Lawrence Seaway and the world. It’s a great transport option for food commodities like sugar.
Sugar in supersacks and in bulk arrive on one Hamilton pier, where end loaders convey 25,000 tons a year to a warehouse and deposit it on the floor in mounds topping 6 ft. in height. The raw sugar will later be pasteurized and filtered to 99.5 percent purity before being converted to liquid sugar, primarily for use in carbonated soft drinks.
The facility is BRC certified, proof that a pest control program is in place. But shoes stick to the floor due to sugar residue, and it’s easy to imagine a wharf rat or two cavorting on the sugar heaps when no one is around.
Food Protection Alliance announces the addition of Platinum Pest Control
Pest Management Suffers when All Responsibilities and Involvement Are Outsourced
Pest Control Economics: Trapping the $10,000 Rat
Technology Reshapes Pest Control
Old-fashioned approaches to quality control and workforce management are among lessons learned by craft beer pioneer.
It was the kind of discovery that gives food executives night sweats: Glass particles were found in bottles coming off the line at Boston Beer Co.
In his book, “Quench Your Own Thirst,” and a subsequent interview with Food Processing, Jim Koch recalled the day the Cincinnati brewery’s head of operations called to report finding glass particles in filled bottles of Samuel Adams beer. Thousands more bottles were rechecked, with several more found with glass inclusions. Sampling of warehoused product at the company’s Pennsylvania brewery revealed more contaminated containers.
Koch consulted with former FDA regulators, who advised him the risk to human health was almost zero and that putting a hold on warehoused product would suffice…
USDA Finalizes Food Safety Standards for Poultry
Robots Add Safety and Flexibility for Manufacturers
What You Need to Know About the GMO Label Law
It's a practical compromise solution that hopefully will put this issue to bed; but it does have special requirements.
You probably know by now that in July the House concurred with Senate bill 764 and President Obama signed the legislation requiring the development of a national standard for GMO labeling – pre-empting and barring any state regulations for such labeling.
But, do you know exactly what the new regulation means to you and consumers? Following is a summary of the key points of the rule.
The Basics: The term "bioengineering" (and any similar term) refers to a food that contains genetic material that has been modified through in vitro recombinant deoxyribonucleic acid (DNA) techniques, for which the modification could not otherwise be obtained through conventional breeding or be found in nature. A food derived from an animal cannot be…
Power Lunch: The Opportunity in GMO Labeling
Power Lunch: Overcoming Food and Beverage Labeling Lawsuits
Voluntary or Mandatory? Senate Faces Off on GMO Labeling
Tax Deductions, Rebates Favor Conversion to LED Lighting
MRO Q&A: The Proper Protocol for Monitoring Compressed Air
A reader wonders which way is more hygienic for applying conveyor lubricant: brush or nozzle?
Q: Which is a more hygienic method of applying conveyor lubricant: by brush or by nozzle?
A. While I am unaware of any specific guidelines from FDA, USDA or the American Meat Institute regarding the application of conveyor lubricants, application via a controlled spray nozzle is much preferable over brush application. A spray nozzle with a properly sized, pre-orifice filter will ensure that only the lubricant will be deposited on the conveyor. Attention should be given to the proper alignment of the nozzle to ensure the spray hits the center on the conveyor and does not over-spray onto the floor, where it can create a safety hazard.
A brush’s materials of construction are susceptible to picking up, harboring and distributing foreign…
Clarion Lubricants Creates Video to Help Food Manufacturers Navigate FSMA Challenges
The Appropriate Lubricant Oil Is a Must to Pass Today's Audits
Food Manufacturing Facilities Design for Flexibility
Four Ways To Improve Worker Safety and Gain Efficiency
Four tips can both lessen workplace injuries and improve operational efficiency.
Although the food processing industry has made substantial strides in worker safety and injury reduction, there’s still opportunity for improvement.
At several food processors I've visited, ergonomics solutions have helped cut down both the incidence and severity of worker injuries; however, better implementation and follow-through are still needed for these employers and their workers to achieve better results. Specifically, there are four key areas for improvement.
More comprehensive documentation. Many industrial organizations don’t document ergonomic improvements effectively, including equipment changes and recording who works on what tasks and when they were completed. This applies especially to the implementation of safety…
MRO Q&A: Building a Culture of Maintenance Work Safety
IBM, Mars to Improve Food Safety by Cataloging Food Bacteria
Dole Foods Withdraws Salad in Canada, U.S. in Deadly Listeria Outbreak
By focusing on both energy use and production facility, Canada Bread built a Hamilton, Ontario, bakery that exceeded expectations.
One of the most notable features of Canada Bread’s Trillium Bakery in Hamilton, Ontario, involves something it doesn’t have: A boiler.
Constructed in 2010 for $33.8 million and commissioned in 2011, Trillium was designed with LEED certification in mind. Optimization of energy performance was one of the biggest point-getters in the certification process that culminated in LEED Gold in late 2013, and a major piece of the design involved the economizers placed in the exhaust stacks of the seven ovens. The recovered heat is sufficient to meet hot water and steam demand, negating the need for a boiler.
Technology evolves slowly in bakery processing, but the Trillium project incorporated the best technology available at the time it was…
New Antimicrobial Treatments Are Enhancing Food Safety in the Plant
Supreme Court Rules Against Tyson
Adding Ingredients Under Vacuum Prevents Air Inclusion
Adding ingredients under vacuum and other solutions to mixing and blending challenges.
Air is great stuff for breathing and inflating basketballs, but a genuine nuisance when you are adding dry powder to a liquid. More and more powders are entering the food processing mix, a by-product of delivering more nutrient- and flavor-packed products to the health-minded masses. Beverage formulations in particular are becoming more complex.
"We are able to reduce the air in our mix by going to equipment that brings powder in under the liquid via vacuum," says one processor whose company has profited from a co-packing relationship to produce a major brand of isotonic beverage. The equipment is of recent vintage, he notes, and he wonders why the solution took so long to come to the fore.
Admix's VacuShear provides vacuum conveying and…
FDA Publishes New GRAS Rule
'Generally recognized as safe' process is largely unchanged from 19-year-old original rule.
On Aug. 17, 2016, the FDA published a final rule that amends and clarifies the criteria for determining when a substance may be considered “generally recognized as safe” (GRAS) for an intended use in food and therefore is excluded from the premarket approval requirements applicable to food additives. The final rule provides information that is very useful to companies interested in establishing the GRAS status of substances used in food.
The final rule, issued 19 years after publication of the proposed rule on the GRAS notification process, does not differ significantly from FDA’s current position on the level of support required to reach a GRAS “conclusion”(either when submitting a voluntary GRAS Notice to FDA or making a…
Kellogg Recalls Eggo Waffles in 25 States
Trump Campaign Suggests – Then Deletes – Food Safety Rollback
Manufacturers Seeking Natural Ways to Extend Foods' Shelf Life
What to Expect from The Food Regulators in 2015
Ingredients for Bone Health 101: Understanding the Science of the Human Body
Building strong and healthy bones during childhood and adolescence is critical to bone health. But slowing bone loss and strengthening bones might be easier than you think.
Our bones are continuously changing — we make new bone as old bone is broken down. Still, it's critical to build strong and healthy bones during childhood and adolescence. When we're young, our bodies make new bone faster than they can break down the old, so therefore bone mass increases. Most people reach their peak bone mass around age 30. After that, bone remodeling continues, but we start losing slightly more bone mass than we gain.
Calcium is the critical element in bone health, and it's being pulled in different directions. Calcium also is necessary for blood vessel constriction and relaxation, blood clotting, nerve function and hormone secretion (for example, insulin). These functions are so vital, the body will demineralize bone…
2016 R&D Survey: 'Really New' Product Development Still No. 1
Nuts Are Protein in a Nutshell
Editor's Plate: Food Processors Like Kraft Are Practicing 'Stealth Reformulations'
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Land O'Lakes Forms Sustainability Division
The agricultural/dairy cooperative is forming a new business unit called Sustain to concentrate on aligning the company's environmental sustainability efforts.
Land O'Lakes, Inc., Arden Hills, Minn., says it's formally organizing a new business unit called Sustain, to concentrate on aligning environmental sustainability efforts across the company's full enterprise.
The division will also help to ensure sustainable crop production by delivering insights, products and services and promote sustainability within the dairy foods and feed businesses; and partner with other entities, including government, to improve efficiency and collaboration on conservation and sustainability programs.
"Stewardship of the land, water and air has been a hallmark of our farmers for generations, and we're excited to announce a new step forward to serve our members and customers even better, and ultimately, continue our…
Understanding Food and Beverage's Wastewater Solutions
Coca-Cola to Reach 100 Percent Water Replenishment This Year
Is Energy Efficiency Taking a Back Seat in Food and Beverage Manufacturing?
Waste's Silver Lining
IFT Names Coupland New President
The Institute of Food Technologists names John Coupland, Ph.D., its 77th president for 2016-2017.
John Coupland, Ph.D., has been named the 77th president of the Institute of Food Technologists, Chicago. Coupland succeeds 2015-2016 president Colin Dennis, Ph.D.
A professor of food science at Penn State University, Coupland teaches core undergraduate and graduate courses in food chemistry and conducts research on emulsion science and fat crystallization. He has published more than 100 research papers and book chapters as well as the textbook "An Introduction to the Physical Chemistry of Foods."
Coupland has been an active IFT member since 1996 and served on the board of directors, the Food Chemistry Division and Feeding Tomorrow Board of Trustees. As president, he will work with food scientists, technologists and professionals to support…
Diversity Arrives in Poultry Processing with Female CEO at Foster Farms
Bob Mariano to Retire as Roundy's CEO
2016 Salary Survey Results: Haves and Have-Nots
2014 Salary and Job Satisfaction Survey: So Happy Together
Vote for Green Plant of the Year for 2016
Two Organic Cooperatives Partner
Oprah's New Favorite Things: Food
Former talk show queen considering line of food & beverage products.
Not content with selling you Weight Watchers products, Oprah Winfrey appears ready to market a number of general food products, according to trademark applications cited by the New York Daily News.
The talk show queen in May filed paperwork to secure trademarks covering a number of products under the name Oprah’s Kitchen. The applications reportedly include dairy, meat, fish, processed and preserved foods, spices, juices, water, lemonade, baked goods, fresh fruit and vegetables – as well as specialty items such as cut flowers, beer and energy drinks.
The newspaper also suggests she's considering a line of Oprah bacon, baked beans, sorbet, pickles, canned fish, fruit leather and even caviar. But no word on when the products could…
Bottled Water Sees Consumption Growth
Report: CPG Industry Struggled in 2015; Growth Expected in 2016
2015 Manufacturing Trends Survey
2014 Food and Beverage Industry Outlook
ConAgra buys Rick Bayless' Frontera Foods
Frontera Foods, a gourmet Mexican food company, has been purchased by ConAgra Foods, known for brands such as Orville Redenbacher's, Slim Jim and Banquet.
Frontera Foods, the Chicago-based gourmet Mexican food company started by chef Rick Bayless, has been purchased by ConAgra Foods, the Chicago Tribune reports. The purchase, which closed Sept. 26, moves the Frontera, Red Fork and Salpica grocery brands under the ConAgra umbrella, which produces such brands as Orville Redenbacher's, Slim Jim and Banquet. But the purchase excludes the Frontera-branded restaurants such as his Chicago staples Frontera Grill, Topolobampo, Lena Brava and Xoco. Terms of the deal were not disclosed.
Remaining in Chicago, the chef's brand, a 20-year-old chips and salsa company, started out with five salsas and grew to carry more than 50 gourmet Mexican food products. Frontera Foods is the first acquisition for…
Bayer is Buying Monsanto in a $66-Billion Deal
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Why American Companies Should ‘Just Say Yes’ to Colombia
A cultural rebirth and rebounding economy make this South American gem worth considering.
As a child of the 1980s, I have vivid memories of watching the nightly news alongside my parents and hearing about the drug cartels in Colombia. I was raised on a healthy diet of Nancy Reagan’s “Just Say No” programs, and all I knew about Colombia at the time was the word "cartel" was synonymous with drug-smuggling warlords.
As I grew older, my opinion of Colombia changed as I became friends with second-generation Colombian women in the U.S. I was inspired by their love of country and culture. When the opportunity came for me to visit Colombia in June, a dose of wanderlust and news of Colombia’s booming economic development drew me in.
The host for my visit was the marketing arm of the Bogota chamber of commerce. Invest in Bogota,…
New Markets Tax Credit Can Help With Construction
Tax Breaks Are Good-Faith Gestures, Not Determinants of Where to Build a Food Plant
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Chobani Names Six Food Start-ups for Inaugural Class of Incubator
Market View: Disruptive Innovation in New Product Development Equals Having Faith
Smaller, more nimble food processing plants offer something different.
The decision to build a new food plant is typically made with one or more broad company goals in mind. Chief among them are increased capacity, strategic location, utilization of advanced technologies and the quest for bottom-line efficiencies. Before plant design can begin however, a food company must have a clear vision of whether the plant will lend itself to high throughput or flexibility.
Large food processors with dozens of plants will certainly have a mix of old and new and large and small facilities. But those kinds of companies are the most likely to also have one or two mega-plants in the portfolio, says Harlan Vandeschulp, president of Gleeson Constructors & Engineers LLC (www.gleesonllc.com), Sioux City, Iowa.
2012 Capital Spending Report: Greek Yogurt Plants are Stacking Up
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Architects, Engineers and Construction Firms
Banza, Chops Snacks, Cissé Cocoa, Jar Goods, Kettle & Fire and Misfit Juicery will receive equity-free grants, mentorship and access to the Chobani leadership team to help them grow.
Chobani LLC has selected six food start-ups that will make up the inaugural class of the Chobani Food Incubator. For this first class, the company received more than 400 applications.
Hamdi Ulukaya, Chobani’s founder and CEO, launched the program to mentor and support food entrepreneurs who will challenge the food industry – "and to build a community of people who want to improve broken systems and make a difference," the company said.
“We’ve learned a lot in the past nine years about what it takes to shake things up and give people better options,” said Ulukaya. “Our incubator is all about sharing what we've learned. The first six start-ups are very passionate, innovative and really want to help fuel the food revolution. I…
Grocery Manufacturers Association Honors McCormick, Pinnacle for Innovation
2014 R&D Survey: Open to New Ideas
Call for Nominations: 2015 R&D Teams of the Year
The Role of Sensory Properties in Food Development
All of the senses influence what people choose to eat, so how do you stimulate them in new products?
Our 10,000 or so taste buds play the most vital role in food selection. Beyond taste, sensory properties such as smell, sound, appearance and texture influence what we select to eat. Food must taste delicious, certainly, but mouthfeel, texture, looks and smell are also important to the overall eating experience.
"The aroma component of flavor is key," says Jean-Xavier Guinard at the University of California-Davis Extension, which is now accepting applications for its applied sensory and consumer science certificate program. Foods must smell fresh or ripe, and have what we recognize as the proper color, size, shape, consistency and opacity. Thumping a melon, for example, tells us a lot about its texture and ripeness, as does checking other…
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FDA Delays Sodium Reduction Guidelines
The FDA has extended the comment period on the guidelines to reduce sodium in processed foods and restaurant meals.
The FDA's final guidance on recommendations to reduce sodium in processed foods and restaurant meals has been postponed. The agency announced on Aug. 18 that it has extended the comment period on the guidelines to give the food industry and public more time to respond. The public will now have until Oct. 17 to comment on the short-term sodium reduction plan that intends to lower the average sodium consumption to 3,000mg per day.
The comment period deadline to file for the long-term (10-year) sodium reduction targets of 2,300mg per day will end on December 2, 2016. The delay comes at the request of various food industry trade associations.
A reports from The Hill indicates that public health officials blame high levels of sodium consumption…
Golden Enterprises and Utz Quality Foods to Merge
FDA Proposes Sodium Reduction Plan
Reese's New Cup on the Block Takes Sweets & Snacks Top Award
Mondelez Drops Bid for Hershey
Mondelez announced Aug. 29 that it has ended discussions with the Hershey Co. regarding a potential merger, after the chocolatier rebuffed its latest acquisition offer.
Mondelez International, Inc., Deerfield, Ill., said Aug. 29 it has ended discussions with the Hershey Co. regarding a potential merger after the chocolatier rebuffed its latest acquisition offer, the second one since June, putting an end to a monthslong takeover campaign that would have created the world’s largest candy company. The company indicated it would be difficult to strike a deal before next year because of shifting dynamics at its controlling shareholder, the Hershey Trust Co., according to a report in the Wall Street Journal.
"As the world's leading snacking company, we remain focused on successfully executing our strategy to deliver both sustainable top-line growth and significant margin expansion and are well-positioned to…
Coffee nut? Not a New Species, But a New M&M's Favorite
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Pepsi Returning Aspartame to New Diet Cola
Chobani Expands from Yogurt to Dips and Drinks
On the heels of the its Chobani Flip success, Greek yogurt maker Chobani is broadening its product mix this summer with savory dips and portable drinks.
On the heels of the its Chobani Flip success, Food Processing Top 100© List member (and 2012 Processor of the Year) Chobani, LLC, Norwich, N.Y., is broadening its product mix and moving beyond the Greek yougurt aisle with a new range of products rolling out nationwide this summer. It hopes its Chobani Meze Dips and Drink Chobani yogurt beverages will drive yogurt consumption throughout the day.
Featuring real veggies, herbs and spices, blended with creamy Greek yogurt, the savory, non-GMO dips were inspired by Turkish-born entrepreneur, Hamdi Ulukaya, the company's founder and CEO, as well as the creations at the Chobani SoHo Café, its Mediterranean café in New York. The product is crafted like a Mediterranean "mezé," a Turkish term…
Foods for Aging Baby Boomers
Fermentation Growing in Popularity as Ingredient Resource
Probiotics Showing Growth in the Food and Beverage Market
To advance global food safety, scientists from IBM Research and Mars Inc. are tracking food’s microbiome to improve safety and productivity.
Hoping to drive advances in global food safety, scientists from IBM Research and Mars Inc., McLean, Va., are reportedly tracking food’s microbiome to improve food safety and productivity. The data scientists from IBM are said to be developing a robust way to prevent food contamination bacteria that can kill thousands of Americans every year. The ambitious goal is to track food across the global supply chain by sequencing the DNA of the microorganisms that live on it.
Food has thousands of these tiny hitchhikers, the vast majority harmless, making up what’s known as a “microbiome.” Protecting the global food supply is a monumental public health challenge, says a news release from Mars. In the U.S. alone, one in six people are…
Five New Technologies for Inspection
Abbott and University of Illinois establish Center for Nutrition, Learning and Memory
Three times's a charm: Germany's Bayer AG secured a bid Sept. 14 to buy U.S. seed giant, Monsanto Co., fora total of $66 billion, including debt.
The latest mega-merger combining two of the world’s largest farm suppliers aims to reshape the agricultural business and chemical sectors. On Wednesday, Sept. 14, Germany's Bayer AG secured a bid to buy U.S. seed giant, Monsanto Co., for $57 billion. The bid for Monsanto is valued at $66 billion, including debt. Bayer will require approvals from several government regulators already scrutinizing a wave of consolidation in the ag sector. It's the third time Bayer has hiked up its offer, and this time, it was enough to win over Monsanto's board. The takeover would create a vast conglomerate spanning pharmaceuticals, health products and pesticides.
The main obstacle the companies now face is getting the merger past regulators around…
'Certified Non-GMO' Ingredients Were Everywhere at IFT16
Carolina Innovative Food Ingredients Receives Organic Certification
Enjoy Life Foods Opens New Plant in Indiana
The free-from bakery expands with the opening of a 200,000-sq.- ft. allergen-friendly production facility in Jeffersonville, Ind.
Enjoy Life Foods officially opened its new allergy-friendly bakery on Sept. 8. Located in Jeffersonville, Ind., a few miles north of Louisville, the plant is home to what Enjoy Life says is North America’s largest dedicated allergy-friendly bakery. The facility will produce hundreds of millions of products a year for people around the world with food allergies.
The Jeffersonville site boasts 200,000 sq. ft. of production capacity and will continue the company's commitment to producing and packaging all of the brand’s baked free-from products, including cookies, snack bars, chocolate bars, baking chocolate, baking mixes, and savory snacks. The products are currently available in the U.S. as well as global markets in Canada, South…
Free-From Foods Have Become a Movement
Sweets & Snacks Expo Calls For New Product Entries
Processed Meats Are Improving Their Image
Energy Foods Witness a Renewal
Dean Foods To Elevate Ralph Scozzafava to CEO
He will take over for Gregg Tanner on Jan. 1.
Dean Foods Co. on Sept. 1 named Ralph Scozzafava as the company's new CEO. He will take over for Gregg Tanner on Jan. 1.
Scozzafava currently is an executive vice president and chief operating officer. He joined the company in 2014. He has more than 30 years of experience in the consumer goods and grocery categories, including at Wm.Wrigley Jr. Co. and at Campbell Soup Co.
Tanner has been CEO since 2012. He joined Dean Foods in 2007 and will remain as an adviser to the company through May 2017.
Dairy Farmers Ask USDA for Help With Cheese Glut
Cal-Maine Foods to Acquire Egg Production Assets of Foodonics
Product Focus: Ice Cream
Omega-3s, tart cherries, phospholipids can keep cognition sharp in old age.
It’s said that, for seniors, the difference between forgetfulness and Alzheimer’s Disease can be reduced to a simple equation: If you don’t remember where you put your keys, you are forgetful; if you don’t remember what function keys serve,…
There's No Bad Time for Snack Foods
Omega-3 Consumption Reduces Likelihood of Early Preterm Delivery
The New Wave of Ethnic Foods
The Battlecreek, Mich., company says it's recalling some 10,000 cases of Eggo Nutri-Grain Whole Wheat Waffles that could possibly be contaminated with the bacteria listeria.
Kellogg Co. announced Sept. 19 it will recall approximately 10,000 cases of Eggo Nutri-Grain Whole Wheat Waffles because they could possibly be contaminated with the bacteria listeria. Kellogg's website reports that no other Eggo products are impacted by the recall, which is being done voluntarily. No one has fallen sick yet, due to the potentially-tainted waffles, Kellogg says, and added that it's taking the action as part of a "commitment to the health and safety of the people who eat (Kellogg) foods."
Based in Battlecreek, Mich., the company said the recalled waffles are available in 10-count packs with "Best if used by" dates of November 21, 2017 and November 22, 2017. The dates can be found on the side of the package. The waffle…
Lawsuit Against General Mills Advances Over Cheerios Protein Cereal
Cheers to Spicy Alcoholic Beverages
From spicy apple ciders to savory bonanza Bloody Marys, a popular trend in alcoholic beverages is muy caliente.
Despite much merger and acquisition activity lately, the adult (alcoholic) beverage market remains strong. London-based Research and Markets expects the U.S. spirits market to grow at a compound annual growth rate of 3.51 percent from 2016 to 2020. Beer is also enjoying solid sales. Technavio’s (www.technavio.com) research points to beer as the highest selling alcoholic beverage in the U.S., and says craft beer will move forward to dominate the market until 2020.
Reports also show there's strong demand for adult beverages with a bit of bite. Spirits, wines and beers are being redefined and refined in terms of flavor, and many of the new drinks incorporate hot, spicy or savory flavors along with rather unusual ingredients and aromas.
Baobab Is Taking the Food and Beverage Industry by Storm
Flavor Trends Favor Spicy and Sweet at the Same Time
Hot Flavors Add Extra Spice to Today's Food and Beverages
Smucker names Mark T. Smucker CEO
New Study Proves no Adverse Effects of Carrageenan
Two years of research finds no inflammation in human cells.
A new study on carrageenan, an ingredient key to delivering stability, texture and nutrients in many foods and beverages, demonstrates the ingredient does not induce inflammation in human cells as claimed by some critics.
The study, which was conducted by internationally recognized toxicologist and carrageenan expert Dr. James M. McKim Jr., was recently accepted for publication by the peer-reviewed journal Food and Toxicology. This study represents the culmination of two years of research that was unable to replicate any of the findings of carrageenan critics, including Dr. Joanne Tobacman, who claim the food ingredient contributes to certain adverse health outcomes.
Publication of McKim's study raises major questions about the validity of…
Making Foods Transparent
Fans participating in Mars' M&M flavor competition chose Coffee Nut as the next new flavor for the candy in honor of its 75th anniversary.
Fans who participated in Mars' recent M&M's Flavor Vote picked Coffee Nut as the next new M&M's candy flavor. Honoring the brand's 75th anniversary, the brand asked fans to choose its newest peanut-flavor addition to join Original Peanut on shelves. The Coffee Nut flavor will be available nationwide in August.
The campaign also invited voters to enter their names for an opportunity to win $100,000 and be named the official M&M's Taste Tester.
With more than one million votes cast, M&M’s Coffee Nut flavor defeated two other peanut-flavored challengers: Honey Nut and Chili Nut, said Tanya Berman, director of the brand. "Flavor Vote was the perfect campaign to show how much we value our fans' opinion."
The Hunger for Vegan, Vegetarian Foods
Abbott Labs Launches Snack Bars
General Mills must face a lawsuit claiming it misled consumers by marketing Cheerios Protein cereal as a high-protein alternative to regular Cheerios.
A federal judge has ruled that General Mills, Minneapolis, must face a lawsuit claiming it misled consumers by marketing Cheerios Protein cereal as a high-protein alternative to regular Cheerios, when the main difference was that it contained 17 times more sugar per serving. Reports last week note that a motion put forth by General Mills to dismiss the matter involving the marketing of Cheerios Protein has been denied in part, leaving the company open to a future lawsuit.
A decision on Aug. 10 by U.S. District Judge Thelton Henderson said consumers may pursue a claim that General Mills violated the federal Nutrition Labeling and Education Act, since it "misbranded" Cheerios Protein as a high-protein alternative to regular Cheerios.
Product Focus: Vegetarian Foods
Hampton Creek Ran Secret Buy-Back in First Year
2016 IRI Report Shows Best-Selling New Food and Beverage Products of 2015
Product Focus: Perfect Food Products for Grilling Season