February 2018 Issue
The deadline for using the revised Nutrition Facts panel may be delayed, but many food and beverage processors already are using it; and most report few difficulties (and cost) in calculating according to its rules. While that's the cover story of Food Processing's February issue, we also have features on bakers' use of extrusion and data analytics and what product developers are doing about added sugars.
Also in this issue, we also look at ingredients for heart health as well as our regular departments on news, analysis, new consumer products and John Stanton's marketing column.
Former FDA associate commissioner for foods looks ahead to more FSMA implementation dates, FDA 'swab-a-thons' and the new Canadian food safety law.
New research identifies consumers' skepticism with food processors, farmers and regulatory agencies.
Nearly a year after a cyclone hit Madagascar, the vanilla supply is up and prices are slowly coming down.
One Veryx sorter from Key Technology replaced 12 older sorters, improved accuracy and increased throughput 35 percent.
Start-up food companies are everywhere, but very few have their own production capacity. Funding organizations in New England hope to change that with an ambitious capitalization plan.
Marketers and product developers should create different strategies for the different levels of store brands.
By considering the impact on pest prevention in other decision-making, food professionals can pick up the slack from time-stressed service technicians.
Some food and beverage companies planned ahead to meet the original 2018 deadline for updating their labels, as some already are appearing on store shelves. This is perceived as a sign of increased transparency.
Cue the sweet nothings, it's time for our monthly cartoon caption contest. See if you can show this month's cartoon the love it deserves.
Now that food and beverage companies will have to highlight added sugars on their new Nutrition Facts panels, product developers must keep them at a minimum. But How? Downsizing packages is one way, sugar substitutes are another. But consumers don't just want the new sweeteners to reduce calories; taste matters above all else.
From robotics and extrusion to data analytics and new learning techniques, technical advancements are adding value in North American bakeries.
With a little collaboration between food processors and appliance makers, the ‘Family Hub’ might provide new opportunities for both.
See which equipment Food Processing’s editors hand-picked to highlight for this month’s issue of Food Processing magazine.
See which ingredients Food Processing’s editors hand-picked to highlight for this month’s issue of Food Processing magazine.
Condiments and sauces are growing in flavor -- and healthy options -- according to this month's product focus.