Case History: Switching from Batch to Continuous Cooking and Cooling of Pasta
Mixum AB tripled output and cut cleanup and changeover times by 85 percent with a Lyco blancher and cooler.
Mixum AB is the largest producer of cooked pasta in Sweden, much of which is supplied to Picadeli AB, the salad bar chain popular in Sweden, Scandinavia and much of northern and western Europe. Mixum provides pasta-based salads to almost 3,000 Picadeli locations.The company’s success is due largely to its meticulous attention to product quality, food safety and streamlined manufacturing initiatives. Mixum operates in compliance with HACCP (Hazard Analysis and Critical Control Points) and is certified through FSSC (Food Safety System Certification) 22000 and ISO 14001.In 2012, Mixum rebuilt its entire production facility into a model food processing plant, with some emphasis on energy efficiency. One of the key systems installed was a…
2018 Dairy Trends Take a Closer Look at Products and Production
Advanced Software And Powerful Processors Drive In-Line Inspection Improvements
MillerCoors Innovates With its Fermentation Process
Unlocking Byproducts’ Potential With Process Purity
Powder And Bulk Handling Systems Playing A Bigger Role In Food Manufacturing
Efficiency is important, but the potential dangers posed by combustible dust need to be addressed up front.
Grain elevators and silos handle more particles and contend with more dust every day than the typical food processing facility will contend with in a lifetime, so it’s no surprise that grain dust tops the list of causes in 164 North American fire and explosion incidents in the 2017 Combustible Dust Incident Report.Not far behind, however, are events at food processing facilities. Pistachios, oregano, fishmeal and pet food are among the fuels implicated in the continent’s dust explosions.The report was created by Chris Cloney, principal of DustEx Research Ltd. (www.dustsafetyscience.com), Halifax, Nova Scotia. “We don’t have any system to measure our improvement in preventing and containing explosions,” says Cloney (who recently…
Machine Intelligence Is Extending To Include Conveying Systems
Breakfast Foods Regain Champion Status
Equipment Round Up: May 2018
Equipment Round Up: April 2018
Technology Drives Baking Advancements
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
The Hurdles of ‘Clean’ and Better-for-You Snacks
Better-for-you snack manufacturers must clear production hurdles to chase opportunities.
In the realm of better-for-you snacks, formulation challenges arguably outweigh production difficulties, as Bob Clark, vice president of marketing for Herr Foods, contends. The Nottingham, Pa.-based manufacturer of Herr’s potato chips and other salty snacks puts herculean effort into developing new products that not only leverage consumers’ latest notions about health and wellness, but also taste great, he says.Nevertheless, for startups rolling out everything from quinoa cookies to sea-salted popped edamame chips and for established manufacturers cautiously debuting “clean label” products, the operational obstacles are many. The shift toward more natural-sounding and nutrient-dense ingredients, the elimination of many…
Process Improvements Deliver Taste In Plant-Based Meat
Pet Food Formulating and Processing Follow Human-Food Trends
Bakery Trends Go Back to Basics
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
Need for Versatility Drives Form/Fill/Seal Innovations
Packaging equipment must be flexible to meet diverse customer needs in an ever-evolving market.
Albert Einstein once said, “The measure of intelligence is the ability to change.” Adaptability is also a key measure of sophistication in the form/fill/seal (FFS) arena.The convergence of several consumer trends is driving demand for more flexible FFS machines. First, shopping patterns have changed. Today, Americans are making more frequent trips to buy groceries and often prefer smaller stores over supermarkets, warehouse club stores and mass merchants.Second, consumers are snacking frequently rather than having three square meals, with young adult consumers, in particular, prioritizing convenience and portability. Third, Americans now have more adventurous palates and are demanding personalization in the products they consume, which…
Conflicting Priorities Pull Food Packagers In Multiple Directions
Packaging Line Design: Balancing Speed vs. Flexibility
Packaging Improvements Occur When Film Suppliers And Machine Builders Collaborate
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: March 2018
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
Is Your Food Processing Facility Compliant with the Requirements of NFPA 652?
While the deadline is not till September 2020, you should be demonstrating progress now.
Agricultural and food production facilities had five years to schedule and complete Dust Hazards Analysis (DHA) of their operations and processes from the effective date of the new NFPA 652 Standard on Fundamentals of Combustible Dust standard, which was Sept. 7, 2015. You must also demonstrate reasonable progress in each of the five years. At this point, you should be well on your way towards compliance with the requirements of NFPA 652.NFPA 652 provides general requirements for management of combustible dust fire and explosion hazards and to direct organizations to the appropriate NFPA industry or commodity-specific standard. For agricultural and food production facilities, the industry-specific standard is NFPA 61: Standard for the…
Equipment Round Up: July 2018
Design Improvements Help Lock In Moisture And Protect Flash-Frozen Foods
Dippin' Dots Launches Cryogenic Company
Five Rules for Ammonia Plant Security
Refrigeration Technology Provides Multiple Routes To Frozen Food Profitability
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
Simplicity Often Is The Missing Ingredient In Packaging Machinery
Study Shows Dietary Exposure to BPA can Worsen Inflammatory Bowel Disease
Packaging Technology Can Help Consumers Test Whether Produce Contains E. coli
Packaging With a Heart and Sense of Humor
Wanted: More Muscular Information Systems in Food and Beverage
As food companies upgrade their enterprise software, the opportunity to replace manufacturing systems with a leaner, less costly software layer beckons.
The old joke in food automation is that the most popular software is Excel. Another leg-slapper maintains MES is short for Microsoft Excel Spreadsheet.“People can be very creative in adapting Excel for electronic record-keeping,” allows one…
Automation in the Food Industry: Past, Present and Future
Food Equipment Suppliers Gravitate To Value-Added 'Servitization'
When Data Analytics Meets Craft Beer
Material Advances Provide a Better Way to Keep Pests out of Food Plants
Chemicals and other remedies may be effective in temporarily resolving a food plant’s pest infestation, but the right materials for keeping critters out in the first place is a wiser approach.
By and large, food companies turn to specialists to build and monitor defenses against the insects, rodents and other pests drawn to production plants and distribution centers. And by and large, those pest-management professionals do an effective job of checking traps and assessing the effectiveness of prevention programs.Responsibility for safeguarding the structural integrity of the property, on the other hand, remains squarely on the shoulders of the food company. Plugging the holes and filling the gaps seems simple enough, but choice of materials and awareness of the opportunities for the entrance of various pets are variables distinct to every facility.For example, every pipe and conduit that pierces the walls, roof or foundation of…
Pest Control in a Cost-Cutting Environment
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
Mettler-Toledo Product Inspection's New Home
The building in Lutz, Fla. is a few miles north of the division's former Tampa headquarters, and include both offices and manufacturing.
Mettler-Toledo Product Inspection moved into a new facility in July.The building's 267,000 sq. ft. sit on 38 acres in Lutz, Fla., a few miles north of the division's former Tampa headquarters, and include both offices and manufacturing. There is a large applications center for product testing, several factory acceptance test rooms, training rooms and some exceptional employee amenities.The Product Inspection Division consists of Hi-Speed checkweighers, Safeline metal detection and X-ray units and machine vision brands CI-Vision and PCE.
Case History: Metal Detectors Maintain Food Safety at Old Mansion Foods
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
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
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
Stop Fires Before They Start
With practical strategies and a proactive approach, you can reduce the risk of fires at your facilities.
A dirty rag, casually tossed aside. A faulty wire you never got around to replacing. A long-ignored fire extinguisher collecting dust in a corner. Sometimes it’s hard to believe such mundane items can lead to catastrophic fires, but unfortunately, that’s often the case. So when it comes to preventing fires at your food processing facilities, that’s where you ought to focus: Cleanliness. Maintenance. Common sense.Start by assessing your current operations with a few simple questions:Are you actively working to prevent a fire in your building—or have you just been lucky so far?
Do you routinely inspect, maintain and update your electrical, roof and HVAC systems?
Do you follow safety procedures for recharging batteries, especially…
Color-Coding as a Preventive Control in Food Processing
Tortilla Chip Factory Spontaneously Combusts in Austin, Texas
Barton 1792 Distillery Facility Collapses
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…
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
Attention Turning To Dust Explosion Prevention
USDA-FDA Public Meeting To Discuss Regulating Cultured Meat
The October 23-24 meeting, open to all, will focus on safety, oversight and labeling.
USDA and FDA will hold a joint public meeting next month in Washington to discuss the use of cell culture technology to develop food products derived from animals.
The meeting, Oct. 23-24 in a USDA office, will focus on the potential hazards, oversight considerations and labeling of “cell cultured food products derived from livestock and poultry,” the announcement said.
It comes amidst reports that the developers of these technologies have agreed to call their products “cell-based meat,” not “clean meat”; and they are planning to form their own association.
“This is an important opportunity to hear from the agricultural industry and consumers as we consider the regulatory framework for these new products,” said USDA…
Kellogg Honey Smacks Salmonella Cases Reach 130
Dissecting the FDA’s Guidance on Intentional Adulteration
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
Advice: How Not to be a Jerk at Work
Not sure if we're talking about you? Reap some advice on how to be a better leader and recognize your influence at work.
Tom Moriarty knows employee relations. Moriarty, P.E., CMRP is president of Alidade MER, Inc., a consulting firm specializing in asset management, reliability engineering, and leadership improvement. He also writes a column for our sister site, Plant Services.
In a recent column, he spoke about employee morale, value, and why people move on to other jobs. He also offered advice on how to be a better leader and a better employee in general.
Read the full text of his column on Plant Services
Work/Life: Helping an Employee Through a Crisis
Food Processing, Putman Media Announce Inaugural Class of Influential Women in Manufacturing
Tips for Transitioning from One Task to Another at Work
2014 Salary and Job Satisfaction Survey: So Happy Together
Green Plant of the Year 2018: Nature's Path
In addition to greening up its three plants, Nature's Path tries to save the world by embracing the entire planet.
Nature's Path Foods is a leader in the cereal category not only because of its innovative product development and commitment to organic products but because of its sustainability initiatives.Past Green Plant of the Year winners bragged of solar arrays, anaerobic digesters and water reuse. Nature's Path (www.naturespath.com) takes a more holistic view of the subject. While it's making its three plants as environmentally friendly as possible, the company shows a genuine concern for the viability of the entire world, committing funds and company resources to a host of global causes trying to improve the health of the planet.“Sustainability is core to everything we do here at Nature’s Path," says Jyoti Stephens, vice president of people,…
European Food Stores Demand Alternatives To Plastic Packaging
PepsiCo Pre-Orders 100 Tesla Electric Semis
Food Companies Pursue the Elusive Digital Dollar
Food and beverage companies are wrestling with what should be their role in e-commerce.
Probably since the first grocery store, a Piggly Wiggly, opened in Memphis in 1916, food and beverage processors have sought a way to cut out that middleman and sell their products directly to the consuming public.There’s been little progress in…
China Could Overtake U.S. as Largest Dairy Market by 2022
2015 Manufacturing Trends Survey
2014 Food and Beverage Industry Outlook
$425 Million Cheese and Whey Plant Begun in Michigan
2016 Capital Spending Report: Partners in CapEx
2015 Capital Spending Report: Expansion on the Menu
2014 Capital Spending Report: New Projects Line Up
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…
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
FMI Launches Online Community for Emerging Food and Beverage Brands
Las Vegas Hotel Warns: Please, No Pot Products at Supply Side West!
Buffett Negative on Kraft Heinz Play for Campbell
American Alcohol Distributor Invests in Canadian Marijuana Producer
Experts Offer Tips on the Top 10 Plant Renovations
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
Current Trends in Flavors are Trending Toward the Exotic
Fruit flavors, ethnic flavors and spices are major ingredient categories—and the newest ones often come from far away.
What’s so good about exotic flavors? Or to put it another way: What makes exotic flavors so good?Ingredient suppliers say three of the fastest-developing flavor categories are ethnic flavors, fruit flavors and spices — with, obviously, some overlap between the first and the other two. To some extent, the newest entries in these categories are actually older ones getting fresh attention. But more prevalent in all three are flavors unfamiliar to most Americans, many of them sourced from far away.In many cases, new flavors enter the American retail mainstream through the time-honored path of foodservice, especially small restaurants, often ethnic-themed. “As a flavor company that provides flavors mostly to retail, we kind of use…
Digestive Health Offers Both a Concern and an Opportunity
Antioxidant Systems: Turning to Nature for Solutions
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
Countering complex oxidation reactions with consumer-friendly solutions.
Years ago, as the clean label movement began in earnest, a high-profile, heart-healthy potato chip with a claim of “natural” was launched. Impressed by media accolades, I sampled some chips. Although the product was still within its “best by” date, I noticed a rancid taste.The product’s development, driven by enthusiasm and consumer demand, was one of likely many that avoided added antioxidants without taking shelf life challenges into account.Since then, clean labels have been enabled, in part, by advances in food technology. Food processors are working toward improved label-friendly solutions to oxidation, and ingredient vendors strive to provide sophisticated antioxidant ingredients with consumer-friendly names.Components…
How Smart are your Cognitive Health Products?
Products Strive for a Balance of Health and Indulgence
How Nutrients Contribute to Bone Health
Ingredient Round Up: May 2018
Umami Helps Promote Healthy Eating Behaviors
According to a study published in Neuropsychopharmacology, umami -- or savory taste -- can cause small changes in the brain that help promote healthy eating behavior in women at risk of obesity.
Researchers found that consuming a broth rich in umami can cause small changes in the brain that help promote healthy eating behaviors and food choices. This is according to a study published March 30 in Neuropsychopharmacology.In the study, researchers evaluated the changes that took place in the brains of healthy young women after they consumed chicken broth with or without monosodium glutamate added. Read more about the study on ScienceDaily.com
Product Focus: Salty Snacks
Product Focus: Candy
Candy remains dandy to many consumers, despite clean-eating claims. See what's trending, plus three products that will cure your sweet tooth.
With consumers becoming more health conscious, many foods and beverages popular in the past are now vilified for their lack of nutrition, overly processed formulations and questionable additives. The high sugar content of candy would seemingly make these products inherently maligned, but many candy manufacturers have acknowledged the shift in consumer attitudes about production processes and candy ingredients, and thus are evolving to ensure that products are in tune with consumer preferences, according to research from Packaged Facts, Rockville, Md.In the past few years, large candy companies have made promises to clean up their products. Nestlé, for example, has committed to removing artificial flavors and certified colors from…
Will Zero-Sugar Gatorade Make a Splash?
Hostess Brands Names Andrew Callahan CEO
Weight Management's Not So Sweet Spot
While consumer interpretations and needs vary, gut health is becoming mainstream.
Probiotics. Prebiotics. Natural and added fiber. Gluten. Fermentation. When it comes to gut health, consumers have a lot to ... digest.Digestive health means various things to different consumers at different times: avoidance of bloating, pain and discomfort; regular, consistent bowel movements; minimal to no gastric reflux, and timely gastric emptying. While digestive health may not be the uppermost nutritional concern for a majority of consumers, food industry observers say it’s becoming increasingly important.“Digestive health is in a really interesting place right now, because at one point in time it was kind of niche,” says Shelley Balanko, senior vice president with the Hartman Group (www.hartman-group.com). “Only really…
Ingredients for Digestive Health
Ingredients for Children's Digestive Health
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 Do Consumers Think of GMOs?
We partnered with Hartman Group on research that delved into consumer perceptions of genetically modified foods; about half (is that good or bad?) will avoid them.
When it comes to genetically modified organisms in food, two conclusions can be drawn: There’s a segment of the public that’s receptive to arguments for the use of GMOs … but the GMO labeling regulations under consideration by USDA may make…
What's Next After Clean Label?
Ingredient Round Up: April 2018
2018 R&D Teams of the Year: Grainful
Spartan Michigan LLC is a joint venture of Glanbia Plc, Select Milk Producers Inc. and Dairy Farmers of America.
Ground was broken this month on a $425 million dairy processing facility to produce cheese and whey products in St. Johns, Mich., by Spartan Michigan LLC, a joint venture of Glanbia Plc, Select Milk Producers Inc. and Dairy Farmers of America.The facility, on 146 acres, is expected to create 259 new jobs and process more than 8-million pounds of milk per day. It’s expected to be completed by December 2020.Proliant Dairy Michigan is investing up to $85 million in an adjoining facility, which will take byproduct from the plant to manufacture whey permeate products and employ 30 to 38 new workers.Two dairy cooperatives—Dairy Farmers of America and Select Milk Producers—will supply milk to the processing plant. While not an investor in…
FDA Will (Maybe) Crack Down on Nondairy 'Milks'
Product Focus: Ice Cream Flavor Trends
Cognition is still underrepresented as a health benefit for foods and beverages, but some niche players are tapping into its potential.
Mark Twain once gave this advice to an aspiring author: “Yes, Agassiz does recommend authors to eat fish, because the phosphorus in it makes brain. ... If the specimen composition you send is about your fair usual average, I suggest that perhaps a couple of whales would be all you would want for the present.”Modern consumers who want to link nutrition with cognitive health can do so in a more realistic (and less insulting) way.Cognition, in aspects like memory, alertness and concentration, has been touted as a benefit of certain foods and food ingredients for a long time. Categories of food that supposedly benefit cognitive health run the gamut from soup (bone broth, especially with curcumin-bearing spices like turmeric) to nuts…
Nuts Regaining Ground as Healthy Fat
Palm Oil Makes Its Case in the U.S.
Ingredient Suppliers Confirm: 'Our Fiber Really Is a Fiber'
Salty/Savory Snacks Need Starches for Adhesion
FDA Issues List of Acceptable Dietary Fibers
When it Comes to Flavor, Spices and Herbs Are Replacing Heat
Heat levels may be moderating, but consumer desire for interesting new flavors is being met by spices and herbs.
For the longest time the consumer mantra was “bring on the heat,” and the more the better. Herb and spice suppliers, however, say heat levels are dialing down a bit as today’s consumer seeks more complexity and greater depths of flavor.“If you’re bringing the heat, you’d better bring the flavor with it,” says Dax Schaefer, corporate executive chef and director of culinary innovation for Asenzya Inc. (www.asenzya.com).He noted that a few short years ago ghost chili was in vogue in answer to the quest for the highest level of heat. Today consumers want a little burn, not a “melt-your-face” experience, he says. Instead of ghost pepper, chefs are diving into international hot sauces such as sambal or harissa and even…
Ingredient Round Up: September 2018
For Global Cuisine, It’s A Small World
Processors Increasing the Vegetable Content of Baby and Toddler Foods
Fruit Ingredients Come in a Variety of Forms
The Role of Wild Blueberries in the Real Food Movement
The larger and more exotic the seasonings, the more snacks need starches for adhesion.
All of the 2018 predictions for snack flavors of the crispy, crunchy variety agreed that consumers want authentic, bold, exotic flavors. These authentic flavor experiences, garnered from global ethnic cuisines, help the snack category adhere to consistent growth rates.But what makes those exotic flavors adhere to the snack foods? In many cases, starches.According to Mintel’s 2018 Summer Food and Drink Trends report, 36 percent of U.S. consumers find the temptation of new flavors enough of an incentive to buy more chips. However, it's challenging to get those seasonings to stick to the surface of the snack so the flavor is delivered to the consumer’s mouth and not left at the bottom of the bag or box.Conventionally fried snacks rely on…
Removing Sugar? Insert Some Gums and Hydrocolloids
Carrageenan Stays on Organics List
Nuts are benefiting from consumer understanding that some oils are healthful.
In the past, nut consumption has been hindered by nuts' high levels of fat and calories, the latter mostly a result of the former. But in recent years, there has been a slowly growing recognition among consumers that some fats are good, and that's especially true of the fats in nuts.Most of the fats in nuts are monounsaturated fats, plus some omega-6 and even some omega-3 polyunsaturated fats. And while nuts do contain some saturated fat content, most also have a number of vitamins and minerals, including magnesium and vitamin E, plus good quantities of fiber and protein.As a result, nuts are considered good for you, and are especially helpful in reducing risk factors for heart disease. And as a further result, they're an attractive…
A Bright Future is Germinating for Alternative Proteins
Kellogg to Acquire RXBAR for $600 Million
Dairy Processors Continue to Innovate
Missouri Prohibits Marketing Analogue Products as Meat
First state to say veggie burgers aren’t meat; lawsuits challenge new law.
Missouri became the first state to prohibit the marketing of analogue meat products – Tofurky, veggie burgers and the like -- as “meat.”
The new law was part of a package of changes to state agriculture and conservation laws approved by wide margins in the House and Senate back in May and in effect today, the St. Louis Post-Dispatch reported. Immediately, the makers of vegetable protein substitutes vowed to bring the law to court.
The law says if a product isn’t derived from an actual cow, chicken, turkey or some other animal with two or four feet, it can’t be marketed as meat.
The law gives the Missouri Dept. of Agriculture the ability to investigate and refer potential violations to the Attorney General’s office or a county…
Product Focus: Summer Grilling Heats Up for Food Manufacturers
StarKist Ventures Beyond Seafood to Chicken
Meat and Poultry Still at the Heart of Protein Craze
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