Three Notable Advancements in Dairy Processing
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…
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
General Mills To Close Progresso Plant, Others in U.S. and Abroad
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
Dry Lubricants Changing The Way Bottlers Maintain Conveyor Functionality
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
The Evolution of Industrial Automation in the Food and Beverage Industry
New Pasteurization Processes Give Food Companies Options
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
Boston Beer Co.'s Jim Koch Shares Frontline Manufacturing Lessons
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…
Sortation System Assists Canadian Icewine
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
Calorie Counts, Nutrition Listings Coming to Beer Labels
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
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
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…
Editor's Plate: Recent Reasons To Stay Vigilant Over Food Safety
Recent recalls by Tyson, Kellogg and Blue Bell are reminders you can never take food safety for granted.
In every survey we take, if there’s a selectable answer about food safety, it always ranks highest. That certainly is the appropriate answer, the correct thing to do. But does it really keep you up at night?
I liken food safety to the health and welfare of my own children … and, more recently, my grandchildren. I would quit my job, mortgage the house, move next door to the Mayo Clinic if it meant saving their lives. But it doesn’t keep me up at night. Thankfully, things seem to be on autopilot, so I easily get my seven hours.
But there were several food safety incidents in late September that, if they don’t keep you up at night, should at least make you think hard about the subject.
Tyson recalled 130,000 lbs. of chicken nuggets…
Power Lunch: The FDA Needs To Take a 21st Century Approach to Medical Foods
FDA Publishes New GRAS Rule
Kellogg Recalls Eggo Waffles in 25 States
What to Expect from The Food Regulators in 2015
Lunch Gets a Makeover
Whether it's microwavable bowls or replacement snacking, mid-day meals are changing, but there are opportunities to provide portable, convenient, even grab-and-go items that are not only tasty but healthy.
What happened to lunch? Convenient meals are becoming necessities for consumers juggling busy lives with work and family, and people are abandoning traditional meal times and rituals. A lot of that has affected lunch.
A study from human resource consulting firm Robert Half/OfficeTeam (www.roberthalf.com) found nearly half of workers either don't take lunch breaks or take breaks that last 30 minutes or less. Many workers multitask while they eat. Research from Right Management (www.right.com) shows the lunch break is somewhat disappearing, and that only one in five people steps away for a mid-day meal, while most workers eat at their desks.
Alas, 55 percent of lunch meals are solitary, where quick and easy are priorities, as a result of…
Ingredients for Bone Health 101: Understanding the Science of the Human Body
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Editor's Plate: Food Processors Like Kraft Are Practicing 'Stealth Reformulations'
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
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…
Power Lunch: How to Manage Generational Differences in Today's Workforce
IFT Names Coupland New President
Diversity Arrives in Poultry Processing with Female CEO at Foster Farms
2014 Salary and Job Satisfaction Survey: So Happy Together
Vote for Green Plant of the Year for 2016
Two Organic Cooperatives Partner
Understanding Commodities: Price Certainty Vs. Supply Certainty
Farmers and food processors have relied on futures contracts as a pricing hedge for more than 100 years. A better hedge may be a supply hedge.
Business people in general and finance professionals in particular hate uncertainty, whether it’s the uncertainty of raw materials availability or their cost. For many, managing that uncertainty is essential for a good night’s sleep.
For organizations large enough to play in the futures markets, there’s a broad assortment of commodity contracts they can enter into as a hedge against price increases. The oldest commodities are standardized, homogenous foodstuffs priced according to the rules of supply and demand — the wheat, corn and pork bellies that traders began buying and selling on the Chicago Board of Trade (CBOT) in 1848. Originally the exchange only dealt with domestic futures and options contracts, but the global nature of…
Third-Party Presidential Candidates’ Impact on the Election
Oprah's New Favorite Things: Food
2015 Manufacturing Trends Survey
2014 Food and Beverage Industry Outlook
Kellogg Agrees to Purchase Controlling Shareholder of Brazil's Parati Group
Kellogg has made its largest acquisition in Latin America with the purchase of Ritmo Investimentos, the controlling shareholder of iconic Brazilian food company Parati Group.
Kellogg Co., Battle Creek, Mich., has made its largest acquisition in Latin America. On Oct. 13, the company agreed to acquire Ritmo Investimentos, the controlling shareholder of iconic Brazilian food company Parati Group, a leading manufacturer of iconic biscuit, powdered beverage and pasta brands in Brazil. The acquisition furthers two of Kellogg's strategic priorities — becoming a global snacking powerhouse and expanding its presence in emerging markets.
Parati Group offers an array of iconic regional brands, including Parati, Pádua, Minueto, Zoo Cartoon and Hot Cracker biscuits, which make up approximately half of its business. The rest of the business comprises Trink powdered beverages, Parati Lamen instant noodles and Parati dried…
ConAgra buys Rick Bayless' Frontera Foods
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
Good Housekeeping Launches New Seal
Good Housekeeping is launching a new nutritional emblem to help companies create food and beverages that inspire healthier eating habits.
Consumer product evaluation lab and media outlet Good Housekeeping is launching a new nutritional emblem to help companies create food and beverages that inspire healthier eating habits.
Since 1909, the Good Housekeeping Seal has served as a symbol of assurance and reliability to consumers. It's among America's most trusted and influential emblems in guiding purchasing intent.
To be eligible, the product must have:
A simple food label with fewer ingredients and additives than other products in its category
Ability to makes healthier food more accessible to consumers without additional time, effort, and cost
Ability to removes an "extra step" in meal prep and/or cooking, making it simpler to cook, use and eat on-the-go
Use of the most…
Mars, Wrigley to Merge
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
Product Focus: Foods and Beverages for Kids
Studies show manufacturers should focus on product development designed to capture younger kids – and their parents’ – attention.
For U.S. retail food and beverage marketers, children aren’t just the future, they are very much the present and cannot be ignored. Parents may earn the money to make necessary household purchases, but more often than not when it comes to grocery shopping, parents acquiesce to the demands and preferences of their children.
Kids age six and older are a particularly important demographic to marketers, according to market research firm Packaged Facts. Lifelong dietary habits are established during this time period and brand loyalty begins. This suggests industry players should focus on product development designed to capture younger kids (and gain allegiance from parents) earlier to keep them involved with the brand throughout childhood and…
Product Focus: Fall Seasonal Goods
Plant Protein Popularity Picks Up
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…
What Is the Future for Synthetic Colors?
Jelly Belly Candy Adds Organic Line
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Clean Slate on Clean Labels
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…
Ingredients for Heart Health
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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
Mars has finalized its purchase of Wrigley into a newly-merged company that will rebrand itself Mars Wrigley Confectionery.
Mars Inc., McLean, Va., announced Oct. 6 that it has finalized its purchase of Wrigley into a newly-merged company that will rebrand itself Mars Wrigley Confectionery. Existing Wrigley president and 30-year company veteran Martin Radvan will oversee operations, and the business will be headquartered in Chicago.
Mars, which makes famous brands like Snickers, M&M's and Twix, said the merger was possible after it recently accelerated the purchase of a stake held by Warren Buffet's Berkshire Hathaway. Berkshire has owned a portion of Wrigley since it was bought by Mars in 2008. The chocolate business has been based in Mount Olive, N.J., while Wrigley's offices are in Chicago's Goose Island neighborhood.
With just less than 300 employees at…
Mondelez Drops Bid for Hershey
Coffee nut? Not a New Species, But a New M&M's Favorite
Editor's Plate: PepsiCo's About-face on Aspartame Shows the Risk of Trying to Figure out Consumers
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
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…
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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,…
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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…
Bunge to Take Controlling Interest in Grupo Minsa's Corn Milling Business
Lawsuit Against General Mills Advances Over Cheerios Protein Cereal
Spicy Snacks Are Getting Even Hotter
As consumer palates become more sophisticated and daring, the market grows for more interesting chips and popcorn.
Consumers increasingly like their snacks spicy. They're yearning for new snack flavors with hot, savory and authentic spices, like habanero or Korean barbecue in potato chips or jalapeno popcorn.
The $22.5-billion salty snacks market is enjoying a proliferation of snack flavors hitting the shelves, from Tom Yum soup on pretzels to more traditional sweet and salty combinations on potato and tortilla chips, according to recent snack data from Packaged Facts.
Michael Whiteman, a food forecaster who heads food consultancy Baum + Whiteman (www.baumwhiteman.com), sees popcorn trending in distinctive flavors, plus it's gluten-free and high in fiber. "Popcorn is the fastest growing snack in country," he recently told Cosmopolitan. "People are…
Cheers to Spicy Alcoholic Beverages
Baobab Is Taking the Food and Beverage Industry by Storm
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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
Plant sources of proteins possess some benefits over animal-sourced ingredients. However, how do they stack up nutritionally?
Do you want to live a healthy, happy 100 years or longer? Author Dan Buettner’s books The Blue Zones and The Blue Zones Solutions delve into the lifestyles and beliefs of five populations documented to have some of the highest concentration of centenarians in the world.
The populations, whether located in Sardinia, Italy; Okinawa, Japan; Nicoya, Costa Rica; or Loma Linda, Calif., have key elements in common. They include social connections, physical movement, certain attitudes and beliefs and, yes, diets.
Blue Zone diets are not vegetarian. Meat was consumed, although in small portions of three to four ounces some five times a month on average. The diets were, however, plant-based, often with a focus on beans.
Interest in plant foods,…
Product Focus: Vegetarian Foods
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