March 2017 Issue
What's that Industrial Internet of Things thing? Food and beverage processors are figuring it out, but they remain wary of the payback and security risks. That's Food Processing's March cover story, but there's much more.
Like a look at how many ingredient suppliers are offering non-GMO certified ingredients. And how high-pressure processing tollers are adding other services to assist food and beverage customers. And how sodium is being replaced in many products. Plus our regular departments of news, the past month's new products, food safety, etc.
Processors need to be aware of new rules relating to their truck fleets and those of contract carriers.
Cascade systems and more efficient blast cells can lower the cost of freezing food products.
La Provence bakery relies on metal and X-ray detectors plus checkweighers to maintain quality and safety.
But security concerns and clear understanding of ROI slows infrastructure development.
There's nothing wrong with our food, although marketers keep pointing out how theirs lack the negatives.
Now that the GMO labeling bill has passed, demand for non-GMO foods and beverages is gathering momentum. But is it any easier source non-GMO ingredients?
Our March 2017 Food Funny will have you in up-ROAR-ious laughter by the time the month is through.
Instead of basic services only, tolling services are pushing into turnkey solutions for clients.
Yogurt still leads the category in innovation; all sub-categories are reducing sugar and cleaning up labels.
Salt adds taste, stabilizes the leavening process and acts as natural preservative. But food companies are faced with reducing salt in many foods. What they replace it with depends on the formulation, and must be carefully selected.
Do you create shareholder value or shared value?
Cold-pressed beverages are coming on strong for processors.