October 2016 Issue
What could a Trump or Clinton presidency mean for the food industry? We attempt to answer that – without name-calling or locker-room talk – in our October cover story (with an online sidebar about the third-party candidates).
If you've grown weary of the presidential race, it's time for lunch – a product development story examines how to develop products for that changing meal category. Our Plant Operations section looks at worker safety. We also reveal our Green Plant of the Year: Clif Bar's sparkling (and Earth-friendly) new plant in Twin Falls, Idaho. And our Wellness Foods section looks at the explosion in plant sources of protein.
Plus our regular departments look at the past month's new retail products, food safety, news, etc.
A cultural rebirth and rebounding economy make this South American gem worth considering.
Deciding between the status quo and the risks – and potential windfalls – of company-changing innovation.
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.
Where Trump and Clinton stand on food safety, regulations, trade, immigration and agriculture.
'Generally recognized as safe' process is largely unchanged from 19-year-old original rule.
See what we've hatched for October by coming up with a clever caption for our cartoon.
Outsourcing some product development and R&D projects offers added flexibility, saves time and money and frees processors to work on other important tasks.
The 2016 Election’s third party candidates may not be as notorious as Trump v. Clinton, but they still bring ideas to the table regarding political issues.
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.
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.
Shelf-stable cheese snacks, chemical-free separation and more efficient pigging characterize process improvements in dairy.
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.
Plant sources of proteins possess some benefits over animal-sourced ingredients. However, how do they stack up nutritionally?
While the agency and Congress have recognized the concept of medical foods, FDA has been unwilling to create a regulatory framework.
Recent recalls by Tyson, Kellogg and Blue Bell are reminders you can never take food safety for granted.
Studies show manufacturers should focus on product development designed to capture younger kids – and their parents’ – attention.