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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...
Departments: Track, Trace Technology Drives Business Improvements
The food and beverage manufacturing industry faces challenging market conditions on multiple fronts: product safety requirements, razor-thin margins, unique customer orders, and constantly varying stock keeping units. To meet such challenges, manufacturers turn to tracking and tracing tools. Capable of tracking materials and products within a single plant or throughout a network of plants, these tools have the potential to provide a complex range of benefits and competitive advantages. While tracking and...
Departments: Detecting Polycylic Aromatic Hydrocarbons in Food
The Gulf of Mexico oil spill, the largest in U.S. history, has raised awareness of a food safety issue, namely contamination by polycyclic aromatic hydrocarbons (PAHs). In the future, analytical testing for PAHs in fish, crustaceans, and bivalves will undoubtedly become a routine procedure for many laboratories. PAH exposure, through either environmental pollution or contaminated foodstuffs, and its effects on human health have been the topic of many scientific studies. The recent oil spill again focuses...
Departments: Addressing Food Authenticity Challenges
Consumers around the world are increasingly demanding information on and reassurance of the origin and content of their food. In addition, food manufacturers must provide and confirm the authenticity and point of origin of food products and their components. These increased demands come amid legislative and regulatory pushes that increase the complexity and level of regulation imposed on the food supply worldwide. Protecting consumer rights and preventing fraudulent or deceptive practices such as food...
Departments: Product Spotlight
Wide-Mouth Polyethylene Terephthalate Containers; PetroOxy Oxidation Stability Tester; Flexible Freezer; Four-Hole Patty Former; Multipaq21 Data Logger; Flumequine Analysis for Food; Advanced Nanofiber Filter Cartridges; Optiquad Inline Protein Analysis Unit; CM9400 Canweigh Checkweigher; Saniflo Drum Unloader System; Twenty-Five Watt Fluorescent Lamps