Goya Foods Opens Sustainable Production Facility
Hispanic food company Goya Foods celebrates its 80th anniversary with the unveiling of a 240,000-sq.-ft., sustainable production facility in Secaucus, N.J.
Hispanic-owned food company Goya Foods, Jersey City, N.J, is celebrating its 80th anniversary with the unveiling of a 240,000-sq.-ft., sustainable production facility in Secaucus, N.J. The new plant is part of a $250-million investment that includes the opening of four other facilities in 2014. Equipped to produce and distribute more than 4 million cases of Goya products annually, the plant features new production machinery with state-of-the- art technology, such as a continuous-motion line that produces 600 boxes of Goya's rice mixes per minute − six times faster than Goya's past production capability.
Goya added 6,552 solar panels on the facility's 3.7 acres of rooftop to generate more than 70 percent of the building's energy supply to…
Three Notable Advancements in Dairy Processing
Green Plant of the Year 2016: Clif Bar’s Green Bakery Supports Corporate Ideals
Worker Safety Goes Beyond Cost Avoidance to Include Productivity Improvements
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…
Conveyor Options Expand To Meet The Needs Of Food Processors
Equipment Round Up: October 2015
MRO Q&A: Most Hygienic Method of Applying Conveyor Lubricant
Calculating the Cost of Conveyor Systems
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
MRO Q&A: What is Causing Swaying Water Pipes?
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
Buckhorn sponsors Packaging Sessions at Pack Expo
Buckhorn Inc. will be sponsoring two sessions at this year’s Reusable Packaging Learning Center during the Pack Expo Show in Chicago.
Buckhorn Inc. will be sponsoring two sessions at this year’s Reusable Packaging Learning Center during the Pack Expo Show.The learning center, located in the Reusable Packaging Pavilion, features a lineup of speakers and panelists who will present information on new developments in reusable packaging.
Buckhorn, a provider of reusable plastic packaging and material handling systems, will afford attendees the opportunity to learn how today’s leading companies are currently creating efficiencies within their supply chain through the use of reusable plastic packaging for bulk and liquid handling.
Moody's Raises its Outlook on Packaged Food Sector
Libby's Launches Microwavable Pouch for Vegetables
Dow, Dupont Finalize Merger
Packaging With a Heart and Sense of Humor
Magnet Applications Advances 3D Printed NdFeB Magnets
Magnet Applications Inc. announced a breakthrough in 3D printed neodymium iron boron (NdFeB) magnets.
Magnet Applications Inc. announced a breakthrough in 3D printed neodymium iron boron (NdFeB) magnets. According to a release, engineers from Magnet Applications paired with researchers at Oak Ridge National Laboratory to prove permanent magnets produced by additive manufacturing (otherwise known as “3D Printing”) can outperform bonded magnets.
The release goes on to explain that the product was manufactured starting with composite pellets that had 65 volume percent isotropic NdFeB powder and 35 percent polyamide nylon-12 binder in a precise ratio, blended to a consistent texture.
With control over the size and shape of the magnet – as well as the magnetic field – further research will include printing magnets in various strengths…
Advanced Tooling And Vision Inspection Add Value To Robotic Machines
The Evolution of Industrial Automation in the Food and Beverage Industry
How Pest Control Plays A Critical Role in FSMA Implementation
After 78 years, the country's food safety system gets an overhaul … which will place new and ironclad demands on food and beverage processors.
After about a decade in the making, the Food Safety Modernization Act (FSMA) became whole on May 26, 2016, when FDA released the last of the seven rules that are meant to be this country's biggest overhaul of the U.S. food safety system since that system was created in 1938.
One key deadline already has passed: By Sept. 19, most food companies that are not considered small businesses were to comply with the Hazard Analysis and Risk-based Preventive Controls (HARPC) rule of FSMA. There are more deadlines coming up – we list them in a special report Pest Control’s Critical Role in FSMA. Download your copy of the Special Report
FSMA fundamentally changes the way the FDA enforces food safety – essentially moving the agency from being…
Birth Control Meets Pest Control in Food and Beverage Plants
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
Equipment Designed With Sanitation In Mind Can Ease Processors' FSMA Requirements
Thorough cleaning and sanitizing of food-handling machines and equipment is a requirement, but the task becomes easier and faster when upfront consideration is given to sanitary design.
With implementation of the Food Safety Modernization Act (FSMA) under way, sanitary design migrated from a nice-to-have to a must-have for the processing and handling equipment inside food & beverage manufacturing facilities.
Cleanability has moved from afterthought to a central consideration in total cost of ownership of equipment, particularly when there is direct contact with food. FSMA extends that consideration to include incoming materials, both food and nonfood, environmental conditions and the physical structure. Cross contact with allergens receives special attention in Hazard Analysis and Risk-Based Preventive Controls for Human Food, the FDA guidance document issued in August.
Building and equipping a plant from the ground…
Boston Beer Co.'s Jim Koch Shares Frontline Manufacturing Lessons
Sortation System Assists Canadian Icewine
USDA Finalizes Food Safety Standards for Poultry
3 Steps To Help Your Company Prepare for the New FDA Food Label
With an updated Nutrition Facts Panel due for 2018 compliance, now is the time to start planning.
In May 2016, the FDA released its final rules for the updated food & beverage labels. These changes are revisions to the Nutritional Labeling and Education Act (NLEA) of 1990. Most producers will be required to adhere to the new rules within two years (2018), though producers that earn less than $10 million per year in revenue will have until 2019 to meet the changes.
The updates will have a major impact on food & beverage producers and their products. Some of the specific changes include:
Changes in required nutritional information, such as a new added sugars declaration and changes to daily values and vitamins
New record-keeping requirements
Changes to serving sizes
Here are some things to put on your to-do list:
What You Need to Know About the GMO Label Law
Power Lunch: The Opportunity in GMO Labeling
Calorie Counts, Nutrition Listings Coming to Beer Labels
Power Lunch: Overcoming Food and Beverage Labeling Lawsuits
Reiser Expands Its USA Headquarters
Much of additional 46,000 sq. ft. dedicated to customer center.
Reiser has begun construction on a significant expansion to its Canton, Mass., headquarters to support the continuing growth of its business. The construction will add 46,000 sq. ft. of space, increasing the size of the facility by approximately 70 percent. Construction began earlier this year and is targeted to be completed in 2017.
The expansion will double the size of the Reiser Customer Center. The Reiser Customer Center features customizable processing rooms with space to run individual machines or fully automated lines, and a full test kitchen for preparing, cooking and sampling finished product. The facility allows processors to test and develop new products and processes under the same conditions found in most food plants.
Tax Deductions, Rebates Favor Conversion to LED Lighting
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…
Dry Lubricants Changing The Way Bottlers Maintain Conveyor Functionality
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
Plenty of penalties are meted out when on-the-job injuries occur, but beyond the penalties, there’s a real upside to a proactive approach that creates a safety culture.
Today’s production environment is a pressure cooker, with many demands unrelated to daily order-filling and throughput requirements. Food & beverage manufacturing in particular is under the gun, with the stringent documentation and verification required for food safety adding to stress levels.
Those pressures provide a partial explanation of the high ratio of recordable injury rates in food manufacturing: 5.3 cases per 100 full-time employees, compared to 4.2 for all manufacturing, according to the Bureau of Labor Statistics. Beverage production is even higher, at 6.5, paced by soft drink manufacturing at 8.1, a rate exceeded only by beet sugar manufacturing and animal slaughter in the industry.
Numerous factors are at play. Cold and…
Four Ways To Improve Worker Safety and Gain Efficiency
MRO Q&A: Building a Culture of Maintenance Work Safety
IBM, Mars to Improve Food Safety by Cataloging Food Bacteria
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…
Nestlé Health Science Invests in Food Allergy Desensitization Company
Editor's Plate: Recent Reasons To Stay Vigilant Over Food Safety
What to Expect from The Food Regulators in 2015
Emerging Healthful Ingredients for 2017
Pulses, sprouted grains and other plant proteins, superfoods and natural sweeteners should be in your toolbox for next year.
Consumers are more aware today of how food contributes to health and wellness. They seek nutrient-dense products with ingredients that address heart health, aging, blood sugar control and cancer protection, or at least that contribute to their…
The New Definition of Fiber
Ingredients Come Under Fire
Not All Fats and Oils Are Created Equal
Clif Bar’s products focus on healthy snacking. Its new bakery focuses on the health and well-being of workers, the community and Mother Nature.
Corporate sustainability programs sometimes are viewed with suspicion, a contrivance and PR posture more than a sincere desire to be green. In the case of Clif Bar & Co. and its first production bakery in Twin Falls, Idaho, organizational bona…
Land O'Lakes Forms Sustainability Division
Understanding Food and Beverage's Wastewater Solutions
Coca-Cola to Reach 100 Percent Water Replenishment This Year
Coca-Cola CEO Muhtar Kent to Step Down Next Year
Coca-Cola Co.'s CEO Muhtar Kent will be succeeded by COO James Quincey, effective May 1, 2017.
After several stormy years in the beverage business, Coca-Cola Co. announced the expected news that CEO Muhtar Kent will be succeeded by COO James Quincey, effective May 1, 2017. The word comes amid several senior leadership changes the company announced today (Dec 9). Kent, who turns 65 next year, will remain board chairman.
A 20-year veteran, Quincey will stand for nomination to be elected by the board as a director at its 2017 annual shareowners meeting in April 2017. Experts expected the $178-billion company was grooming Quincey for an eventual CEO position when the company appointed the him president and COO in August 2015.
"This transition comes at a time of important evolution for the Coca-Cola company," Kent said in a statement.
Longtime Archer-Daniels-Midland CEO Dwayne Andreas dies at 98
What a Trump Presidency Might Mean to the Food and Beverage Industry
Changing of the Guard at Hormel, Simpson Steps Up at Coca-Cola
2014 Salary and Job Satisfaction Survey: So Happy Together
Driving Sustainability in the Vanilla Supply Chain
Sustainable Vanilla Initiative formed to improve farmers’ livelihoods and assure a stable supply of vanilla.
Various players in the vanilla supply chain have come together to form the Sustainable Vanilla Initiative (SVI), aiming to improve vanilla bean farmers’ livelihoods and assure the long-term stable supply of high quality natural vanilla.
This voluntary program of food, flavor and fragrance businesses connects with vanilla exporters, producers, sector organizations and public authorities worldwide to address issues of governance, traceability, labor rights and technical assistance to growers.
In recent years, the vanilla bean market has faced challenges of falling quality, price volatility and insufficient product traceability. SVI hopes to bring innovative solutions to these market challenges through a comprehensive strategy addressing…
What The New Food Demographics Mean for Food and Beverage
America's food demographics, like its melting pot, continue to change. Our lifestyles, culture and eating habits are increasingly more multicultural and diverse. We uncover new demographic data on some of the changes in taking place in the U.S. with regard to food.
The same demographic changes that are repainting the American portrait are having a great impact on food and beverage products. The middle class is shrinking, and so is the average household size. New waves of immigrants are bringing new cuisines,…
Understanding Commodities: Price Certainty Vs. Supply Certainty
Third-Party Presidential Candidates’ Impact on the Election
2015 Manufacturing Trends Survey
2014 Food and Beverage Industry Outlook
Snyder's-Lance Gains Incentives for Major Expansion in Charlotte
The snack company plans to expands its facilities in Charlotte, N.C., with a $1.9-million investment, which includes adding more than 130 production and offices jobs.
Snyder's-Lance’s $38-million expansion at its facilities in Charlotte, N.C., which includes adding more than 130 production and offices jobs, was approved Monday, Nov. 28, by the city of Charlotte. Most of the additional jobs will go to the company’s South Boulevard manufacturing facility, which currently has 900 workers. The rest will go to the Ballantyne, N.C., headquarters, according to city council reports. State and other inducements boost the total value of the incentives to $1.9 million according to the Charlotte Business Journal.
Snyder's-Lance saw third-quarter revenue from sales rise 41 percent this year over 2015 figures, reportedly due mainly to the company's acquisition of Diamond Foods. But Snyder’s-Lance also announced…
2016 Capital Spending Report: Partners in CapEx
2015 Capital Spending Report: Expansion on the Menu
2014 Capital Spending Report: New Projects Line Up
Moody’s Investors Service has upgraded its outlook for the packaged foods industry from "stable" to "positive," according to its latest analysis.
Moody’s Investors Service has upgraded its outlook for the packaged foods industry from "stable" to "positive," according to its latest analysis.
Though there has been little prospective improvement in top-line growth, the food industry's overall successful efficiency initiatives have brightened, Moody's noted in a Sept. 30 report. While top-line sales growth is still dragging, it says, "more companies are starting to see a bigger pay-off from large-scale cost savings strategies. As such, we now expect core operating income to rise 4.5-5.5 percent from our previous call of 4 percent to 4.5 percent for the next 12 to 18 months, excluding Mondelez International Inc. (Baa1 stable) and Kraft Heinz Foods Co. (Baa3 stable). When including…
Why American Companies Should ‘Just Say Yes’ to Colombia
New Markets Tax Credit Can Help With Construction
Tax Breaks Are Good-Faith Gestures, Not Determinants of Where to Build a Food Plant
States Woo Food Companies with Generous Financial Incentives
Quaker, Chef'd Collaborate on Breakfast Meal Kits
General Mills Announces Global Restructuring
Tyson Creates Investment Fund for Alternative Proteins
2012 Capital Spending Report: Greek Yogurt Plants are Stacking Up
Paying Homage to the Small Builders
Extreme Makeovers for Processing Plants
Secrets to Sauces and Marinades
2014 R&D Survey: Open to New Ideas
Call for Nominations: 2015 R&D Teams of the Year
From PHOs to azodicarbonamide, certain ingredients are being singled out by the government and consumers as candidates for replacement.
Today's consumers want food they can trust and ingredients they can understand. They're checking package labels for artificial flavors, colors and preservatives, certain dough conditioners, GMOs, partially hydrogenated oils (PHOs), added sugar and high-fructose corn syrup (HFCS).
Replacing such ingredients can be much trickier than it sounds. While formulators are facing pressure to swap-out ingredients that consumers are avoiding, ingredient suppliers are managing to come up with label-friendly, even natural ingredients that are making the substitutions easier.
But it's not always easy. "When three or four highly effective ingredients are replaced with various alternatives, there's somewhat of a compounding effect," says Troy Boutte,…
The Role of Sensory Properties in Food Development
What Is the Future for Synthetic Colors?
Jelly Belly Candy Adds Organic Line
What's Next in Ingredients?
Ingredients for Bone Health 101: Understanding the Science of the Human Body
Ingredients for Heart Health
Ingredients to Boost the Brains of Baby Boomers
Critical Ingredients for Men's Health
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
More Cities Opt for Soda Taxes
Mars, Wrigley to Merge
Mondelez Drops Bid for Hershey
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
Bayer is Buying Monsanto in a $66-Billion Deal
'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
Shelf-stable cheese snacks, chemical-free separation and more efficient pigging characterize process improvements in dairy.
Whether it’s new-to-the-world products or systems to reduce waste and improve purity, product innovation and process advancements are alive and well in North America’s dairy sector.
A case in point is Gay Lea Foods, Ontario’s largest dairy cooperative, where R&D scientists are taking a deep breath after intensive development work last year that culminated in the introduction of three distinct products: dehydrated cheese, curdless cottage cheese and coconut whipped cream.
Nothing But Cheese, marketed under the dairy’s Ivanhoe label, strikes clean label and healthy snacking notes, though a shelf-stable cheese with almost all water removed is a concept that most consumers have difficulty wrapping their heads around. In-store…
Dean Foods To Elevate Ralph Scozzafava to CEO
Dairy Farmers Ask USDA for Help With Cheese Glut
Cal-Maine Foods to Acquire Egg Production Assets of Foodonics
Product Focus: Ice Cream
FDA Reverses Stance on Kind's Use of 'Healthy' on Labels
There's No Bad Time for Snack Foods
Quaker Oats Co. is collaborating with Chef'd online meal-kit service provider on three Quaker oats meals in the first breakfast options available from Chef’d.
Quaker Oats Co., Chicago, is helping online meal delivery service Chef'd launch pre-measured breakfast kits for its online meal marketplace with an exclusive Quaker Old Fashioned Oats meal. The kits combine oats, dairy and fruit and are eaten from branded mason jars.
On Dec. 6, three Quaker Overnight Oats meals will be among the first breakfast options available from the Chef’d online meal-kit service. Chef’d is one of the only major meal delivery services to offer breakfast, and Quaker is so far the only food brand with a breakfast meal available. Through the partnership, Quaker aims to tap into the booming meal-kit delivery market well liked by millennials.
"With more people than ever using meal kit delivery services, our…
B&G Food Purchases ACH Food's Spice Business
B&G Foods acquired ACH Food Companies'. spices and seasonings business for $365 million. ACH's brands include Spice Islands, Tone’s and Durkee and Weber sauces.
B&G Foods Inc., Parsippany, N.J., completed its acquisition of ACH Food Companies Inc.’s spices and seasonings business for $365 million in cash. The deal, announced Nov. 21, is subject to an adjustment based upon inventory at closing. B&G and its subsidiaries manufacture, sell and distribute shelf-stable and frozen foods across the U.S., Canada and Puerto Rico. ACH supplies spices and seasonings to retail and foodservice customers.
B&G projects that after the purchase is fully integrated, the ACH business will generate on an annualized basis net sales from $220 to $225 million, with adjusted earnings before interest, taxes and amortization (EBITDA) in the range of $38.0 million to $40.0 million, and adjusted diluted earnings…
Spicy Snacks Are Getting Even Hotter
Cheers to Spicy Alcoholic Beverages
Campbell Soup Co. Makes Management Changes in its Fresh Division
Ed Carolan is named president of Campell Soup Co.'s Campbell Fresh Division; Bethmara Kessler becomes senior vice president of Campell's Integrated Global Services, succeeding Carolan.
Campbell Soup Co. appoints Ed Carolan president of its Campbell Fresh Division, which includes Bolthouse Farms beverages, salad dressings and carrots, Garden Fresh Gourmet salsa, hummus and dips and fresh soup. The division accounts for approximately $1 billion in net sales.
Carolan will succeed Jeff Dunn, who is leaving Campbell to become CEO of Juicero, Inc., the San Francisco-based startup that recently launched the first connected countertop cold-press juicer. Campbell has invested $13.5 million in Juicero, which is focused on inventing products, services and experiences that help people consume more fresh fruits and vegetables.
The company said Dunn will remain involved in Acre Venture Partners, the independent venture capital…
Plant Protein Popularity Picks Up
Smucker names Mark T. Smucker CEO
Organic Board Recommends De-Listing of Carrageenan
National Organic Standards Board recommends USDA remove (in 2018) the texturizer from the list of ingredients allowed in organic foods.
The National Organic Standards Board on Nov. 17 voted 10-3 to recommend to USDA the removal of carrageenan from the list of ingredients allowed in organic foods. If agreed to by the Dept. of Agriculture, the texturizer must be removed by the end of 2018.
Carrageenan, a substance extracted from some seaweeds, is a stabilizing or thickening agent added to many processed foods, particularly dairy products and other viscous items. Its intrinsically "organic" nature was not so much in question as its safety: Some studies have raised health concerns, especially regarding intestinal inflammation and inflammatory bowel disease.
The Grocery Manufacturers Assn.'s chief science officer, Leon Bruner, shot back: “Carrageenan should remain on the…
New Study Proves no Adverse Effects of Carrageenan
Making Foods Transparent
Coffee nut? Not a New Species, But a New M&M's Favorite
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."
Nuts Are Protein in a Nutshell
The Hunger for Vegan, Vegetarian Foods
Abbott Labs Launches Snack Bars
With $150 million funding, Tyson New Ventures will look for start-ups tackling food insecurity, other issues.
Tyson Foods Inc. today (Dec. 5) launched a venture capital fund focused on investing in companies developing breakthrough technologies, business models and products to sustainably feed a growing world population – which includes non-meat proteins.
Tyson will make available $150 million to the fund, which has been named Tyson New Ventures LLC and will be headquartered in Chicago, home of Tyson's 2014 acquisition Hillshire Brands. The fund will "complement the company’s continuing investment in innovation in its core fresh meats, poultry and prepared foods businesses."
A company statement said the fund will concentrate on three areas: commercializing delicious, safe and affordable alternative proteins; tackling food insecurity and food…
Lawsuit Against General Mills Advances Over Cheerios Protein Cereal
Product Focus: Vegetarian Foods
Hampton Creek Ran Secret Buy-Back in First Year