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Departments: Increase Overall Equipment Effectiveness
Comprehensive solutions that directly address food and beverage production efficiency include methodologies that manufacture without new investment. The food and beverage manufacturing industry is under steadily growing pressure. Once an investment is in place and as long as there is demand for the products, companies must produce as much as possible with existing production facilities while keeping costs as low as possible.
Departments: Tools For Better Food Safety Testing
Is our food really safe? The plethora of contamination events over the past few years certainly begs the question. The first major contamination event occurred in 1998 when Sara Lee recalled 35 million pounds of various meat products. Recalls were pretty quiet for about eight years, and then…
Pesticides are intended for use on food crops to prevent, destroy, and control pests, which can be chemical, biological (such as a virus or bacterium), antimicrobial, or disinfectant. As a result, pesticide residues can be found in agricultural products like tea leaves and, due to their potential toxicity, can be harmful to human health. Pesticide consumption can cause a wide range of long-term health problems, including damage to the nervous and reproductive systems, birth defects, and, in some cases,...
Departments: Regulations, Market up the Ante for Food Safety
If you subscribe to the U.S. Food & Drug Administration’s (FDA) Recalls, Market Withdrawals and Safety Alerts, you’re well aware that food recalls occur almost daily. Few of these product issues receive nationwide publicity like this summer’s recall of 380 million infected eggs or last year’s Salmonella-tainted peanut butter.
Departments: Is Food Nanotech Withering on the Vine?
As recently as 2005, food manufacturing giants like Kraft Foods and Nestlé were touting the food science breakthroughs they expected to make using nanotechnology. At the time, anticipated innovations included tiny chemical tongues and noses to sense spoilage, smart foods that could change composition to suit the consumer, and delicious junk foods with the nutritional profile of broccoli. Kraft even organized a consortium of government and academic institutions, called the Nanotek Consortium, to...
Departments: Mustering Motivation
Training the employees in any type of food-handling operation is not an easy task. There are so many different areas of concern: GMP (good manufacturing practices), HACCP programs (hazard analysis critical control points), product safety programs (glass control, allergen and organic food storage, quarantine procedures, etc.), and other requirements.
Departments: Product Spotlight
High Performance Metal-Detection System; SW Super Washdown Scales; Stainless Steel Mat Top Conveyor; PCR High Throughout Protocols; Hydraulic Patty Former; PetroOXY Rapid Oxidation Stability Tester; New FT-NIR Spectrometer; Lab-Elite Certified Reference Material; X4 800XL X-ray System; MaxiPlus Rotary Brushes, Pad Drivers and Hardware; Vertical Storing Leveler
Departments: Sustainability Certifications for Food Manufacturers
As sustainability gains momentum throughout the food industry, we’re seeing the increasingly popular use of ecolabels and certifications like organic, Marine Stewardship Council, and Pesticide Residue Free by primary producers. Third party certifications provide a valuable and credible way for these businesses to tell potential customers about their sustainability efforts. While most current certifications focus on primary producers, third party verification can also play a valuable role in advancing...
Departments: Reduce Water Usage, Eliminate Excess Waste
The food and beverage processing industry is known as the largest industrial user of water, consuming up to 20,000 gallons of water per ton of product, according to the North Carolina Division of Pollution Prevention and Environmental Assistance. And, with over 17,000 food and beverage processors in the United States alone, curbing this dependence on a community’s clean water supply is a top concern.
Departments: Safety, Traceability in Food Manufacturing
The volume and severity of food recalls in recent years are enough to scare any consumer away from grocery aisles and frighten any food manufacturer into thinking that its product might be next. The industry got a taste of that reality with the massive recall of Salmonella-contaminated products made with peanuts originating from the Peanut Corporation of America (PCA). By March 2009, the recall included more than 3,200 products, with the number rising daily. Then, just as the dust seemed to settle, a...