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Articles by Topic - Manufacturing and Distribution
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Departments: A Traceability Reality Check
The food safety industry has long viewed traceability as a strategy that enhances business and pays for itself in the process. While these are worthwhile objectives, rarely has traceability been linked to profitability.
Departments: Be Safe, Use a Trace
Today’s global food processing industry is estimated to surpass $2 trillion in annual sales, some one-quarter of which directly involves international import or export sourcing. Poorly constructed logistic processes for foodstuff shipments, however, can expose food processors to a host of problems, including spoilage, failed regulatory inspections, and litigation over foodborne illnesses.
Departments: Food Safety is all in the Details
We all recognize the importance of maintaining safety and quality throughout the food chain. Unfortunately, many of us do not fully understand that the key to such maintenance is meticulous documentation and recording of procedures and processes in the production, processing, distribution, and retailing of food products. Keeping track of pertinent data helps companies minimize recalls, better manage risk, and more quickly respond to problems.
Departments: Say Hi to Mom
Food processors have always lived in a world of challenges, and food prices have historically been volatile. But the unrelenting price increases over the last two years are troubling at best. Food prices spiked 4.9% in 2007, the biggest jump in 18 years, according to Time Magazine. Wheat and milk prices have risen to all-time highs. Soybean prices are at their highest level in 34 years, and corn prices have hit an 11-year peak. Rice and coffee are now at 10-year records, and meat prices are up by 50% in...
Departments: COOL Compliance Making You Sweat?
While debate and expectation regarding country of origin labeling (COOL) legislation have been around for many years, the recent veto override of the 2008 Farm Bill has created a renewed sense of urgency among food retailers, operators, and distributors who need to become compliant. That’s because the bill included a provision reinstating the mandatory September 30 COOL deadline for fresh produce and meat products.
Departments: An Organic Enterprise
Last weekend, I stopped by my favorite coffee shop for a quick morning latte. I noticed the barista’s menu offered organic soy milk as one of the many ingredient choices available to enrich my coffee sipping experience. Perhaps even more impressive was the hastily handmade sign advising customers that organic soy milk was off the menu for the day due to unexpected demand.
Departments: Remote Control
Recent events such as last year’s Escheria coli outbreak at several well-known fast-food chains and in the California produce industry, which lost more than $100 million as a result of contaminated lettuce and spinach, have increased the level of skepticism being directed at food processors. While government oversight and public attention drive processors to adopt new food safety solutions, preventive strategies increasingly focus on new technologies that enhance process controls.
Departments: Infrared Technology Chips Away at Waste
It is no surprise that flour and corn food products, including tortilla chips, are so popular with consumers: They’re fresh and flavorful when served at your favorite restaurant or purchased from your local market. The high quality of today’s tortilla products is made possible by modern production machinery and processing techniques. New equipment enables manufacturers to improve the taste, appearance, and consistency of corn and flour tortillas, tortilla chips, flat breads, pizzas, and other...
Foreign matter contamination is the main source of recalls and rejections and may lead to injury to customers, loss of brand loyalty, and large recall expenses. These undesirable additions differ from food groups and, depending on the type of food product, can be anything from stem stalks to bone fragments.
Departments: Virtual Oven to Assist Baking Industry
Many companies in the baking industry have come to Agriculture and Agri-Food Canada’s Food Research and Development Centre (FRDC) in Saint-Hyacinthe, Quèbec, Canada, for help in understanding what happens inside a baking oven. While it is not difficult to measure temperatures inside the oven, it is time-consuming and expensive to experiment with many different oven configurations to provide just the right temperature profile for a given product.