Displaying 101–125 of 218 results for FoodProcessing.com staff

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Editor's Plate: The recovery starts now!

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Confessions of a Food Engineer

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How the engineering function at food plants has changed: 'I don’t manage projects anymore; I manage the process of managing projects.'

Uniform Handling Critical to Food Safety

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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.

Food Processing Awards Campbell's Soup Napoleon, Ohio 2014 Green Plant of the...

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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 Launches World-Wide Search for Two Executive Chefs

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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.

Wal-Mart charged with selling nonorganic food as organic

(News)

Group asks USDA to fully investigate organic product misrepresentation

The bigger picture

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A Sticky Situation

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Downsizing Leaves Holes in Innovation and Engineering Talent

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A decade of downsizing has sent former food industry innovators to engineering firms -- where anybody can hire them.

Make Time for Continuing Education

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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?

Report from 2005 IFT Expo

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This year's IFT show served up ingredients galore, the wisdom of Malcolm Gladwell, and the announcement of the World Food Prize.

2005 Innovation Awards: Works of Art

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Our editors, readers and advisors pick the masterpieces of 2005 (and a couple of potboilers) with an eye toward healthier eating.

Guard Against Intentional Contamination

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The food industry is fortunate Congress and FDA have not developed more specific requirements for food security.

Pouch Packaging Design Helps Meet Demand

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Peppadew’s South African pepper products are a hit the world over; not so for the plastic buckets its foodservice products came in.

Vibration Equipment Reduces Dried Fruit Stickiness

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With the trend for portable yet healthful foods, Ocean Spray Craisins -- sweetened dried cranberries -- are in high demand. To keep pace with the product’s popularity, Ocean Spray is adding production capacity at a fast pace.

On the Shelf - June/July 2007

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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.

Improving Productivity with Limited Automation

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Brown and Haley improves productivity 10 percent while keeping manual packing with machines found at Pack Expo.

On the Shelf - August/September 2007

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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.

Risky Business - Counterfeit and Fake Parts

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The savings can be short-term when replacing OEM parts and assemblies with ones of questionable origin.

Time to Work on Customer Relations and Productivity

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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 Conversation with Food Safety Czar David W.K. Acheson

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A exclusive conversation with ‘food safety czar’ David W.K. Acheson, FDA’s Associate Commissioner for Foods.

Production Room can Boost Efficiency and Stretch the Dollar

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Adding a new line? The production room can be the highest-value piece of the company to boost efficiency and stretch the dollar.

Kraft Foods Global Thinks Outside the Box with Bioactive Ingredients

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Kraft hires a pharmaceutical company to help it develop functional foods.

Institute Seeks to Transform Culinary Education with Artisense Method

(News)

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.

Tyson (and Food Processing’s) Jim Rice testifies before Congress on China

(News)

James Rice, a vice president and China country manager for Tyson Foods Inc., as well as a member of Food Processing’s Editorial Advisory Board, testified before a Congressional subcommittee Oct. 11 on the safety of food being imported from China.

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