October 2017 Issue
We at Food Processing may be editors, but we’re consumers, too. We know a great new product when we taste it. That's why every couple of years we devote a cover story to a list of Our Favorite New Products. Find out which ones made our Top 10 list in our October issue.
But back to business: The October issue also has stories on Developing products for Generation Z; Advances in automated inspection; Preventing workplace injuries; and our Wellness Foods story on Digestive health. Plus our usual departments on news, commentary, new consumer products and more. And this month, marketing guru John Stanton takes on fringe eaters and food haters.
Move over millennials, this up-and-coming 24/7 generation is coming of age. Growing up in a digital world, this group favors robust, sustainable, creative flavors and innovative mashups.
According to our marketing expert, it looks like the food and beverage industry is catering to a few consumers and creating mass hysteria among the remainder.
Direct-mail start-ups face challenges from brick-and-mortar retailers and value-sensitive customers
Our 'love' list includes 10 treats we can't seem to get enough of this year.
Super exotics aside, even regular apples, bananas, berries and grapes connote health with their antioxidants, fiber and transparent implications.
It's a sweet time to add some humor to our monthly cartoon caption contest. Join in on the fun.
Food safety considerations demand upgrades in industrially hardened systems, as well.
USDA vacancy, some organic bickering, stall plan to allow ingredients made during the three transitional years on a farm to be called 'Certified Transitional.'
Worker-safety advocates are drafting best practices and other guidance for companies determined to reduce injury rates for their employees.
A trip to most supermarkets will provide consumers with digestive health products to make their digestive systems running smoothly, as more food and beverages on store shelves claim these benefits. Analysts expect the digestive health market to grow readily for these products by at least 6.53 percent in the U.S.
10 entrepreneurs are chosen for an accelerator program in Wisconsin, breathing new life into the food and beverage industry.
Calling out ‘added sugars’ on the Nutrition Facts panel will confuse consumers.
Food manufacturers have gotten creative with these whole grains, many of which allow for gluten-free product development.