MillerCoors Innovates With its Fermentation Process
Through an instrumentation adjustment, the beer brewing company preserved its product attributes and brought about major production improvements.
When an optimization engineer finds a way to increase the amount of product produced while simulatenously keeping the status quo with costs and equipment, she's done a good job. When this optimization engineer also ensures the product quality has stayed intact and hasn't been altered throughout the process? That's perfection.
Through an instrumentation adjustment, MillerCoors recently found a new way to not only innovate its fermentation process, but also increase production and maintain product quality.
Our sister website, Control Global, offers a glimpse into how MillerCoors completed this task.
Read the technical article on their website
Unlocking Byproducts’ Potential With Process Purity
IFT18 To Feature its Largest Exhibit Hall Ever
Technology Drives Baking Advancements
Dippin' Dots Launches Cryogenic Company
Equipment Round Up: May 2018
Our editors selected the following equipment to feature in our May 2018 issue of Food Processing. See which products they chose.
Double-motion agitators maximize consistency
Mixing high-viscosity products with ingredients that require gentle blending or folding action is one of the most challenging mixing applications in the food industry. Double-Motion Agitators are unique in that the unitary, single-motor design is engineered to protect expensive ingredients while maximizing product consistency. The exclusive double-action drive eliminates the drawbacks found in two-motor drives. These agitators minimize mechanical failures and safety risks, use less electricity, assure product consistency, and provide years of continuous, trouble-free service for demanding processing applications.Lee Industries; Philipsburg, Pa.; 814-342-0461; leeind.com
Sanitary conveyor scraper…
Equipment Round Up: April 2018
Equipment Round Up: March 2018
Case History: Digital Sorter Makes Fresh Blueberry Sorting Easy at Blueridge Produce
Attention Turning To Dust Explosion Prevention
From robotics and extrusion to data analytics and new learning techniques, technical advancements are adding value in North American bakeries.
Whether it’s the carrot of new-product opportunities or the stick of regulatory and customer demands, North American bakers are investing in production systems that deliver both greater flexibility and increased productivity.
Coextruded snacks and cereals typify the kinds of products that once were considered exotic and now are gaining a growing audience. An example is Lion cereal from Nestle. A whole-grain, vitamin-fortified, premium product, Lion has a core of caramel paste surrounded by a crisp wafer enrobed in milk chocolate. Produced in a plant in France and distributed throughout Europe, North America and elsewhere, Lion is made possible by twin-screw extruders that output a continuous rope that is then enrobed, cut and crimped…
Snacks Can Be Healthy – For Consumers and Processors
Inventor Looks Beyond Steam As An Energy Source In Food Processing
Scheduled Downtime: Aseptic Trailblazer Reflects on Achievements in Food Engineering
Novel Technologies Provide Options to Conventional Pasteurization, Sterilization and Drying
Pet Food Formulating and Processing Follow Human-Food Trends
Pet food companies are taking advantage of premiumization and palliative care in formulation, freeze drying and twin-screw extrusion in processing.
"Love them like family, feed them like family."
That's the motto of pet food maker Blue Buffalo Co., but it nicely captures the current sentiment of pet owners … and all makers of pet food. Pet food is a $26 billion a year business, growing at 6 percent and showing no signs of slowing, according to market research firm Packaged Facts. And higher-end products like those at Blue Buffalo – typically $60 and up for a 30-lb. bag -- are enjoying even higher growth rates.
Speaking of Blue Buffalo, it was the last independent of the five top-selling pet food companies … until now. At the end of February, General Mills announced a deal to acquire the premium pet food company for $8 billion.
There are numerous parallels between the pet food…
Bakery Trends Go Back to Basics
Better Process Control Made Possible by Fresh Approach to Old Challenges
Is Pre-Hydration A Game Changer For Grain-Based Product Mixing?
Probably, and when combined with continuous mixers, it could change front-end processes at North American bakeries.
For all practical purposes, a sanitary high-sheer pump is a mixer for pumpable foods.
In fact, many food processors use in-line pumps in a process loop to homogenize and hydrate powders and liquids. An example is the jelly manufacturer that uses such a racetrack to liquefy dry pectin. Boiling water is injected with the pectin and is circulated to create a 2 percent solution. After it cools down, the solution moves to the next stage in the process.
Ken Schwenger thinks there’s a better way and says he’s demonstrated as much to one food manufacturer. It involves a technology that separates the dry ingredients into finite particles and then saturates them with micron-scale water droplets from a high-speed stream of water. Using dried…
Brookfield Ametek Offering Practical Course on Viscosity Measurements
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
Conflicting Priorities Pull Food Packagers In Multiple Directions
Machine-builder and material supplier collaboration expands options in high-speed applications.
Is there a trend toward food packaging that is more sustainable and more environmentally friendly than conventional packaging materials?
Yes and no.
Cost savings, public image and individual values are some of the factors in decisions to simplify the packaging of foods and beverages. Customer requirements also enter into the equation. Unsurprisingly, companies pulling in one direction can be pushed in another. Two cases in point:
Diamant is a German sugar company that is serving as the pilot application for a specialized paper that can be used as a substitute for polymer film on a high-speed, vertical form/fill/seal (VFFS) machine. Diamant sees the paper alternative as a way to burnish its sustainability image with European consumers. In…
Packaging Line Design: Balancing Speed vs. Flexibility
Packaging Improvements Occur When Film Suppliers And Machine Builders Collaborate
General Mills to Close U.K. Mix and Dough Facility
Maintenance Sets the Pace in Food Manufacturing’s Embrace of IIoT
Automated analytics and condition monitoring tools enable cloud-based software to make predictive maintenance affordable and practical.
In ways big and small, food manufacturing is tapping into the promise and potential of internet-based tools and applications that address some of the most nettlesome problems in plant operations.
At least two makers of AC induction motors are introducing moderately priced sensors for monitoring temperature, current and vibration, a capability reserved in years past for large machinery that would have catastrophic consequences if they went down. One of these condition-monitoring tools, the ABB Smart Sensor, soon will be able to continuously relay data to the cloud for analysis and reporting of maintenance alerts.
Those devices support maintenance’s embrace of the industrial internet of things (IIoT). Cloud-based computerized maintenance…
Motor And Drive Innovations Give Food Manufacturers More Power Options
When is the Right Time to Invest in Food Safety?
Baldor and Food Processing Partner on Food Safety Webcasts
Technical Advances Can Turn Utility Costs Into Savings
Flash-frozen ice cream company leverages its 30 years of cryogenic experience to offer the technology and equipment to other industries.
The nation's leading flash-frozen ice cream company, Dippin' Dots, announced it has launched Dippin' Dots Cryogenics, L.L.C. Leveraging its 30 years of experience and intellectual property in cryogenic processes and machinery for ice cream beads. Dippin' Dots Cryogenics will make its patented technology and equipment available to other industries where cryogenics is applicable, including nutraceutical, pharmacuetical, agriculture, aquaculture and animal feed.
Working with an exclusive equipment manufacturer, the Dippin' Dots cryogenic team can customize machines based on individual company needs, from small-scale pilot plant sizes to high-capacity systems producing 2,000 kg./hour. The U.S.-manufactured equipment is said to have a small…
Five Rules for Ammonia Plant Security
Refrigeration Technology Provides Multiple Routes To Frozen Food Profitability
FDA Finalizes Food Safety Rule on Food Transport
Analytics and Low-Cost Sensors Enable Smarter Freezers
Slicing, Dicing, and Shredding Equipment Add Up to Yield Improvements
Size reduction machinery may appear unchanged, but advancements under the hood result in process improvements.
Planned obsolescence is a sales concept reserved for consumer goods. In the world of industrial equipment, durability usually is a given, and a well-constructed machine should continue to perform long after the person who originally bought it has retired.
That’s certainly the case with machines that slice, dice and pulverize food products and raw materials. Heavy duty and industrially hardened, this equipment class takes a licking and keeps on ticking.
The bigger, faster, cheaper mantra doesn’t define the incremental improvements in these machines. Greater precision, for example, that reduces waste and improves yield characterizes the advances in many machines. Tool-less disassembly for cleaning and sanitizing that takes less time and…
Mars Plans to Cut Sodium By 20 Percent in Five Years
2015 R&D Trends Survey: Doing Without GMOs and PHOs
Smaller is Better for Dicing Machines
Lean, Clean and Green Food Processing
European Food Stores Demand Alternatives To Plastic Packaging
UK supermarket chain Iceland takes lead in pushing private-label suppliers to switch to plastic-free materials.
Are Europeans greener than Americans? If not, retail developments on the continent may portend big changes in U.S. food and beverage packaging.
The UK supermarket chain Iceland plans to eliminate plastic packaging for the 1,400 private label products it sells in 900-plus stores by 2023, directing its 250 food and beverage suppliers to migrate to paper, cellulose, metal, glass “or new, emerging technologies,” according to Keith Hann, Iceland’s director-corporate affairs.
“There will be key challenges to overall product performance, and these will be addressed as we develop new packaging solutions with our key suppliers,” he writes in an e-mail exchange.
The chain’s initiative was announced a week after British Prime Minister…
Diet Coke Revamp Adds Flavors, New Look
Market View: Package Design Deserves Recognition
Packaging With a Heart and Sense of Humor
Costco Eyes September 2019 Start-Up for Poultry Processing
September 2019 is now the expected start-up date for Costco Wholesale Inc.’s poultry processing operation in Fremont, Neb., according to Craig Wilson, vice president and general merchandising manager.
September 2019 is now the expected start-up date for Costco Wholesale Inc.’s poultry processing operation in Fremont, Neb., according to Craig Wilson, vice president and general merchandising manager.
Groundbreaking for the $275 million project occurred in June, with summer 2019 the preliminary target for commissioning.
In a panel discussion at the Food Safety Summit, Wilson said the facility will have a capacity of 2 million birds a week.
Operating under the name Lincoln Premium Poultry, a captive supplier to Costco, the project will include a hatchery and feed mill on the 414-acre site. The processing plant will have a footprint of approximately 380,000 sq. ft.
Icelandic OEM Marel is the lead equipment supplier. The highly automated…
Kellogg Co. Releases First Ever Album... Made of Cereal
Pest Control in a Cost-Cutting Environment
By considering the impact on pest prevention in other decision-making, food professionals can pick up the slack from time-stressed service technicians.
Food companies, like people in general, don’t always get the services they pay for, but they can be certain they won’t get services they didn’t pay for.
This truism certainly applies to pest control, the industry’s most frequently outsourced service. More than seven out of 10 food professionals who participated in Food Processing’s 17th annual Manufacturing Outlook Survey indicated their plants rely on service vendors for pest control, a ratio that may understate the frequency of outsourcing.
As procurement officers bargain harder for higher service levels and lower costs, the stage may be set for pest management programs that fall short of what production facilities and warehouses need, some pest specialists say.
Pest Control: What You Need To Know To Be in Compliance
Chemicals' Role In Pest Control Is Shrinking
Keep Listeria At Bay During The Summer
FSMA Changes Pest Control for Food Manufacturers
Case History: Metal Detectors Maintain Food Safety at Old Mansion Foods
Company ensures metal-free spices with Eriez Xtreme Metal Detector.
Whether paprika from Spain, pepper from India and Vietnam or cinnamon from Madagascar, Old Mansion Foods based in Petersburg, Va., has been manufacturing and developing dry spices, seasonings, breadings, dry mixes, coffee and teas since 1877.
Old Mansion imports and processes spices in bulk with extensive packaging options to include private labeling of custom blends for institutional, food service, restaurants and chain companies. With its location in central Virginia only a few hours away from Norfolk’s port, Old Mansion offers multiple capabilities and warehousing opportunities for its customers’ spice, seasoning, breading and dry mix needs.
The company’s 137,000-sq.-ft. headquarters includes a pristine test kitchen for research…
Flavor Trends Forecast More Global Fare, Spicy Breakfasts, African, Japanese Influences
2018 Food and Beverage Industry Outlook
Invest in GMO labeling, not home delivery meal kits, plus five other suggestions for 2018.
Our January cover story for years has been an outlook story, a well-researched guess at the trends and other things that could impact the food & beverage industry in the new year. Not this year.
If you're looking for fascinating, trendy things…
The State of Transparency in Food and Beverage
Standardized Wording Changes Coming for Sell-By Dates
3 Steps To Help Your Company Prepare for the New FDA Food Label
What You Need to Know About the GMO Label Law
Campbell Soup to Close Toronto Soup Plant; Relocate Canadian Headquarters
The company plans to close its Toronto soup and broth manufacturing plant and move its Canadian headquarters and commercial operations to a new Toronto-area location.
Campbell Soup Co., Camden, N.J., plans to close its soup and broth manufacturing facility in Toronto to improve the operational efficiency of its North American thermal supply chain network. Campbell will also move its Canadian headquarters and commercial operations to a new location in the greater Toronto area. Significant productivity improvements and volume declines of canned soup in North America led to the decision to cease operations at the facility. Soup and broth production will be moved to the company’s existing plants in Maxton, N.C.; Napoleon, Ohio and Paris, Texas.
Several factors resulted in excess capacity in the North American thermal supply chain network, including significant productivity improvements and volume…
Predictive Maintenance Is Coming to Food Manufacturing
A Web Of Support Propels Growth For Two Northwest Snack Food Manufacturers
Safety Specialists Hoping to Reduce Workplace Safety Risks
Experts Offer Tips on the Top 10 Plant Renovations
MRO Q&A: Most Hygienic Method of Applying Conveyor Lubricant
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
Options Increase For Cleaning And Sanitizing Food Plants And Trucks
A timely proliferation of cleaning and disinfecting tools helps food and beverage companies raise their games in preventing food-safety risks.
Of all the changes ushered in by the Food Safety Modernization Act (FSMA), few created as much uncertainty as the sanitary transportation rule.
Whether they use a common carrier, regional distributor or their own trucks, manufacturers of refrigerated and frozen foods faced an April 6 compliance deadline for the Sanitary Transportation of Human and Animal Food Rule. Besides worker training and documentation requirements, companies must validate the effectiveness of cleaning and sanitation procedures for the reefers that move perishables.
Refrigeration units are notorious breeding grounds for microbes, which thrive on warm coils and moisture-laden components. Thoroughly cleaning and sanitizing the trailer cube and the reefer unit typically…
The Impact Workplace Safety Programs Have on Company Culture
Remco Lobby Dustpan Receives Innovation Award at the 2017 Process Expo
Why Every CEO Should Be Sanitation Savvy
Who are Food Safety's Superstars?
5 Tips for Better Plant Sanitation in 2018
Sanitation’s 10 Most Wanted
Adding Ingredients Under Vacuum Prevents Air Inclusion
USDA Seeks Comments on GMO Labeling Rule
GMO Labeling Law May Be Late
What to Expect from The Food Regulators in 2015
FDA's Gottlieb Promises Further Steps on Defining 'Natural,' Salt Reduction Goal
The FDA is pushing forward to lower salt content in food and what food is considered ‘healthy.’
After two years of silence, the FDA is indicating it will try to define the term, "natural," for food labeling purposes. FDA commissioner Scott Gottlieb also pledged on March 29 to advance salt reduction goals across the food supply, a move building on the Obama Administration's healthy eating agenda, but going against President Trump's deregulatory push.
"There remains no single more effective public health action related to nutrition than the reduction of sodium in the diet," Gottlieb said during a speech on nutrition agenda at a Consumer Federation of America conference in Washington.
The Obama administration drafted voluntary reduction targets in 2016, but they were delayed by years in part because of intense food industry opposition.
FDA Contemplates: What Makes a Food Healthy?
Formulating With Fiber: Do we have Cause for a Pause?
Getting Ahead on the New Nutrition Facts Panel
2017 Year in Review: A Year of Change
Green Plant of the Year 2017: J.R. Simplot
J.R. Simplot's Caldwell, Idaho, plant turns out billions of French fries in the most sustainable way.
As an agribusiness company, J.R. Simplot Co. always has had a commitment to land stewardship. The company’s mission statement is "Bringing Earth’s Resources to Life."
That commitment has carried over to its food processing business. Simplot is one of the world's largest makers of potato products, and potato processing requires a lot of water and a lot of energy – two things it would be nice to scrimp on.
Simplot’s potato processing plant in Caldwell, Idaho, recently earned a handful of accolades that reflect this commitment. It was recognized as the 2016 Industrial Project of the Year at the 31st Annual WateReuse Symposium.
On the heels of that award, the plant also achieved gold status in the Leadership in Energy and…
Walmart Gets Suppliers to Reduce a Gigaton of Emissions
Green Plant of the Year 2016: Clif Bar’s Green Bakery Supports Corporate Ideals
Food Processing, Putman Media Announce Inaugural Class of Influential Women in Manufacturing
Two of the honorees will be highlighted for their outstanding work and inspiring leadership in the field of food and beverage manufacturing.
The editors of Putman Media (Chemical Processing, Control, Control Design, Food Processing, Pharmaceutical Manufacturing, Plant Services and Smart Industry magazines) are proud to announce Putman's inaugural class of Influential Women in Manufacturing.
Putman Media's Influential Women in Manufacturing – 2018
Eleni Antoniadou, clinical trials scientist at the University College of London and member of the NASA Academy, and founder, Transplants Without Donors
Jolene Baker, senior manufacturing intelligence specialist, LSI - Logical Systems LLC
Marie-Pierre Belanger, VP of digital solutions and product manager for the industrial internet, Pitney Bowes
Mary Bunzel, general manager and industry leader, manufacturing industry solutions group,…
Tips for Transitioning from One Task to Another at Work
Three Ways Women Leaders can Renew their Mental Energy
Move over Millennials and Baby Boomers - Listen to Your Generation X Leaders
2014 Salary and Job Satisfaction Survey: So Happy Together
PepsiCo Pre-Orders 100 Tesla Electric Semis
Scheduled Downtime: Poultry Farmers Pivot To Meet The Expectations Of Millennial Foodies
China Could Overtake U.S. as Largest Dairy Market by 2022
Hershey to Expand Focus on Snacks, Will Cut Global Workforce
2015 Manufacturing Trends Survey
2014 Food and Beverage Industry Outlook
Lassonde to Purchase Old Orchard Brands
The deal combines two companies with a long history of success in the juice industry.
Lassonde Industries, Inc., a Rougemont, Que., developer and manufacturer of fruit and vegetable juices, has agreed to acquire Old Orchard Brands, LLC, a family-owned juice and beverage company based in Sparta, Mich., for $146 million in cash. Lassonde also has agreed to purchase the company's property, which includes land and the manufacturing plant, for $4 million. The transaction is expected to close in May. Via additional consideration, a further amount of up to $10 million may be payable over the next two years subject to specified financial milestones.
Lassonde develops and produces a wide range of ready-to-drink fruit and vegetable juices and drinks under brands such as Apple & Eve, Everfresh, Fairlee, Fruité, Graves, Oasis…
2018 Capital Spending Outlook: A Flat Year for Food Plant Investments
2016 Capital Spending Report: Partners in CapEx
2015 Capital Spending Report: Expansion on the Menu
2014 Capital Spending Report: New Projects Line Up
Can New Englanders Grow and Process Most of their Food Regionally?
Millennials Save When Shopping Online Says IRI Survey
Processor of the Year 2017: Plant Operations at Pinnacle Foods
How Storytelling Helps These Companies Sell
Never underestimate the power of a good story to help consumers buy your products.
Once upon a time, storytelling was reserved for our youth. Who can forget the tales of princesses who found their prince, siblings' adventures that went amiss, and the giants who turned out to be gentle.
Telling stories is no longer fodder for fables. Today, companies are finding that storytelling has its place in marketing, sales, and advertising. Not only that, some companies also find value in conducting storytelling exercises for internal purposes as well.
Learn about how you can tell your brand's story and why it's important in this article on Entrepreneur.com
Tyson Invests in Israeli Cultured Meat Firm
Oberto Brands Acquired By Canadian Conglomerate, Premium Brands Holdings
We’ve compiled a list of 10 updates and renovations worth considering at food and beverage plants, particularly older facilities.
Throughout the year, we publish numerous articles, news items, and blog posts on how to improve your food or beverage processing plant. Visit any one of the subcategories in our Manufacturing Equipment or On the Plant Floor website menu above, and you'll see hundreds of how-to articles and case studies ways to improve, enhance, build, or renovate your facility.
As we put together these articles, there are some constants -- 10 to be exact -- that we hear over and over again from experts. We've put them together in a handy E-Handbook, which you can download below.
To get an idea of what you'll find in the e-book, we've listed the top 10 most recommended plant renovations below.
What Lies Below
What Lies Above
Employee Welfare Areas
Expert Advice On Improving The Viability Of Existing Food And Beverage Plants
Reiser Expands Its USA Headquarters
2012 Capital Spending Report: Greek Yogurt Plants are Stacking Up
Product Focus: Salty Snacks
As consumers shift from sweet to salty snacks, food processors are taking note by launching savory snacks.
America is snacking its way through each day. The Hartman Group, Bellevue, Wash., reports that 91 percent of consumers snack multiple times throughout the day. Snacking is so entwined with food and beverage culture that it now accounts for 50 percent of all eatings.
Both sweet and savory snacks are popular. Chips, however, are the go-to-snack for more than three-fourths of Americans. Keep in mind, the chips category has changed dramatically in recent years. While potato chips are a mainstay, other vegetables are getting sliced and baked or puffed into better-for-you options.
Research from Euromonitor shows that consumers around the world are more frequently choosing savory snacks over sweet ones. From nuts and seeds to vegetable and pulse…
2018 R&D Survey: Less Novelty but Cleaner Labels
Weight Management's Not So Sweet Spot
2014 R&D Survey: Open to New Ideas
Call for Nominations: 2015 R&D Teams of the Year
Ingredient Round Up: March 2018
Our editors selected the following ingredients to feature in our March 2018 issue of Food Processing. See which products they chose.
These products appeared in our March 2018 issue. Download your copy of the digital issue
Spice girls reunion
The Spice Collection of flavors adds a touch of natural sophistication and complexity to food and beverage products. A modern twist places Black Pepper, Pink Peppercorn, Star Anise, Clove Bud and Saffron firmly in the beverage arena, while their inherent heat means that Cinnamon, Capsicum, Cardamom and Liquorice add warmth to bakery and dairy. Completing this collection, Juniper Berry is suitable for meat-based savories, and it even works brilliantly in beer. Sensient Flavors; Hoffman Estates, Ill.; 847-755-5300; www.sensientflavorsandfragrances.com
Clean-label chilled food preservative
Preserve dips, spreads and deli-style salads…
Formulation Trends for 2018
Formulators Offer Cleaner, Simpler Color Additives for Food and Beverage
Amplifying Flavors Using Spices, Herbs and Botanical Ingredients
Emerging Ingredients for 2018
Ingredient Round Up: May 2018
Our editors selected the following ingredients to feature in our May 2018 issue of Food Processing. See which products they chose.
Baked inclusions add appeal
A new line of baked inclusions is for the dairy, bakery, confection, beverage, and QSR segments. The product line features brownies, cookies, cakes and more, with rotating varieties. The inclusions can add appeal to cupcakes and donuts, deliciously chewy pieces to dairy and specialty beverages and decadent nostalgia to chocolate confections. Application possibilities range from fruit-filled cupcakes garnished with sugar cookie pieces to cinnamon spiced lattes with whipped topping, caramel drizzle and snickerdoodle crumble. All meet Kosher Select guidelines with some varieties available in all-natural, vegan and non-GMO formats.Parker Products; Fort Worth, Texas; 817-336-7441; parkerproducts.com
Ingredient Round Up: April 2018
Ancient Grains are New Again
Campbell To Acquire Snyder's-Lance
Will Zero-Sugar Gatorade Make a Splash?
Hostess Brands Names Andrew Callahan CEO
With snacks replacing traditional meals, this huge category warrants marketing, product development and manufacturing interest.
It's getting difficult to define "snacks." As they continue to replace traditional meals, the category has gotten so all-encompassing that it's almost synonymous with "grocery."
Between that and the maturity of the category, growth is slowing. Snacks are no longer the holy grail they were two years ago, when they were pursued by all large, multi-category food companies.
Nevertheless, in the waning days of 2017, two significant acquisitions took place in this space. Campbell Soup got its toes wet in the space with the $4.9 billion purchase of chip-and-pretzel maker Snyder's-Lance. Hershey Co., with lots of sales in the candy part of the category plus a 2015 beef jerky acquisition, bought Amplify Brands, maker of SkinnyPop and other snacks.
Ingredients for Digestive Health
Ingredients for Children's Digestive Health
Ingredients for Children's Health
Healthy, 'Well'thy and Wise Foods for Women
Chicago Breaks Ground On Food Business Incubator
Designed specifically for food-related ventures, the incubator facility is expected to be completed in 2018. It will house chef Rick Bayless’ culinary training program.
The city of Chicago will build a $34-million business incubator called "The Hatchery," the first specifically for food-related ventures, that will open next year.
The 67,000-sq.-ft. facility will help local food and beverage entrepreneurs start out on the road to eventual success. Supported by a partnership between local non-profits, Accion Chicago, Industrial Council of Nearwest Chicago and IFF, the Kellogg Co., Griffith Foods and Conagra Brands, among others, the facility will be equipped with tools, resources and networking opportunities to encourage success, said a statement from the mayor’s office. At a ground-breaking, Chicago's Mayor Emanuel said there will be space-shared kitchens, storage and areas for workforce training…
Pompeian Unveils New Quality Control and R&D Center
Industry Hardens Defenses Against Food Fraud, Counterfeiting Threats
IBM, Mars to Improve Food Safety by Cataloging Food Bacteria
Five New Technologies for Inspection
What's Next After Clean Label?
FDA Weighs in on Plant-Based ‘Milk’ Debate
FDA Commissioner Scott Gottlieb pledges more focus on ‘mislabeled’ dairy alternative foods.
FDA commissioner Scott Gottlieb says the FDA is “actively” exploring whether consumers are being misled by the use of terms such as "milk" or "yogurt" to describe plant-based nondairy products. But reports this week (April 23) point out the FDA's silence on this issue in recent years may make it trickier to take action without new data.
Gottlieb told a Senate panel on April 24 that federal standards define milk as a product sourced from animals, and said his agency would be “taking a very close and fresh look” at imitation, plant-derived foods labeled with dairy-specific terms, reported the National Milk Producers Federation (NMPF), Arlington, Va.
Responding to questions from Senator Tammy Baldwin during the Senate Appropriations…
Tony Sarsam Named CEO at Borden Dairy
Lactalis Infant Formulas Found To Contain Salmonella
Lactalis To Buy Yogurt Maker Siggi's
Palm Oil Makes Its Case in the U.S.
Consumers No Longer Fear All Fats
Campbell Forms Snack Business Integrating Snyder's-Lance with Pepperidge Farm
Chobani Announces 2018 Startups Incubator Class
StarKist Ventures Beyond Seafood to Chicken
Product Focus: Condiments and Sauces
Bonduelle Group to Buy Del Monte's Fruit, Vegetable Business
Removing Sugar? Insert Some Gums and Hydrocolloids
Carrageenan Stays on Organics List
A Bright Future is Germinating for Alternative Proteins
The interest in plant-based foods is on the upswing as food developers are using plant proteins in a broader range of products. Beef providers are even investing in alternatives, but developers must recognize taste is still king.
Plant-based ingredients continue to gain ground as a replacement for animal protein in meat- and dairy-mimicking products. But in the past year or so, any discussion of alternative proteins now includes a new source: cultured meat. While the lab-grown product from animal cells is still years away from practicality, research and investment activity is picking up. Even Tyson Foods, king of all sources of animal protein, has invested in a company developing cultured meat, as well in companies making beef and chicken substitutes from plants.
The main reason plant-based proteins are gaining ground is because they appear to be healthier: Many studies show they help prevent diabetes, high blood pressure, heart disease and certain cancers.
Kellogg to Acquire RXBAR for $600 Million
Dairy Processors Continue to Innovate
Ingredients for Bone Health
Meat and Poultry Still at the Heart of Protein Craze
North American Meat Institute Honors Smithfield Foods and Cascade Energy
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