Displaying 101–125 of 218 results for FoodProcessing.com staff
How the engineering function at food plants has changed: 'I dont manage projects anymore; I manage the process of managing projects.'
In this exclusive interview, Al Baroudi, Ph.D., president of president of Food Safety Institute International, discusses what drives his relentless pursuit of food safety and what makes handling of uniforms a critical control point.
The thermal processing plant is ground zero in the company’s sustainability efforts, boasting a diversified energy portfolio that’s moving it off the grid.
Google Inc. on August 4 announced a worldwide search for two executive chefs with the experience to creatively manage the preparation of thousands of quality breakfast, lunch, and dinner meals each day at the company's Mountain View, Calif., headquarters.
Group asks USDA to fully investigate organic product misrepresentation
A decade of downsizing has sent former food industry innovators to engineering firms -- where anybody can hire them.
How many managers say his people "are the most important assets this company has" yet he treats every other asset in the company better than his people?
This year's IFT show served up ingredients galore, the wisdom of Malcolm Gladwell, and the announcement of the World Food Prize.
Our editors, readers and advisors pick the masterpieces of 2005 (and a couple of potboilers) with an eye toward healthier eating.
The food industry is fortunate Congress and FDA have not developed more specific requirements for food security.
Peppadews South African pepper products are a hit the world over; not so for the plastic buckets its foodservice products came in.
With the trend for portable yet healthful foods, Ocean Spray Craisins -- sweetened dried cranberries -- are in high demand. To keep pace with the products popularity, Ocean Spray is adding production capacity at a fast pace.
This month's On the Shelf features a product review of Z Sweet All-Natural Sweetner, and information on Dean's probiotic cottage cheese, two additions to Newman's organic line, a line of Simpsons-inspired vitamins, soy milk on the go, natural chicken pot pies and teas in a pouch.
Brown and Haley improves productivity 10 percent while keeping manual packing with machines found at Pack Expo.
This month's On the Shelf features a product review of Genisoy Crispy Dippers, and information on Mighty Leaf Tea's Chocolate Truffle Teas and Terra Nostra Ogranic's organic chocolate products.
The savings can be short-term when replacing OEM parts and assemblies with ones of questionable origin.
Small food and beverage companies should focus the next 12 months on programs that satisfy customer needs and bolster the skills and motivation of their human resources.
A exclusive conversation with food safety czar David W.K. Acheson, FDAs Associate Commissioner for Foods.
Adding a new line? The production room can be the highest-value piece of the company to boost efficiency and stretch the dollar.
Kraft hires a pharmaceutical company to help it develop functional foods.
The Professional Culinary Institute on June 20 opened its state-of-the-art, multi-million dollar campus in the heart of Silicon Valley. The Institute features a curriculum based on the Artisense Method of instruction.
James Rice, a vice president and China country manager for Tyson Foods Inc., as well as a member of Food Processings Editorial Advisory Board, testified before a Congressional subcommittee Oct. 11 on the safety of food being imported from China.