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Articles by Topic - Manufacturing and Distribution

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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...

Departments: Sort out the Best Methods for Foreign Object Detection

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.

Features: Consumers, Retailers Changing Equipment Landscape

Here, primary research has been tied to the trends and purchase behavior of food processors to relevant secondary-research. This integrated view provides the equipment manufacturers with key insights into the requirements of their markets and customers.

Departments: Go With the Flow

Customer perception of food quality depends not only on taste, but also on physical properties, one of which is commonly referred to as “flow behavior.” Consider the following examples. Ketchup must pour out of a squeeze bottle easily and coat the hot French fries without running off. Cream filling in a doughnut needs to hold in place when you bite into it and not squirt out. Salad dressing is better appreciated when it coats the lettuce and vegetables and doesn’t run off into the bottom...

Departments: Infrared: An Effective HACCP Tool

The heat is definitely on for food service operators to reach and maintain tight food safety standards. HACCP programs are all about controlling and eliminating hazards, and food temperatures—when, where and how to take them safely—are at the heart of the program. Fortunately though, hot and cold temperature measurement has gotten easier, faster and safer over the last few years. Infrared technology, as well as more sophisticated infrared temperature measurement techniques, can make a big...

Departments: Glass Packaging a Clear Choice

For generations, glass packaging has been trusted to store food, beverages and medicines. Glass has the staying power as a pure, sustainable package that’s healthy for the consumer and the environment. Made from natural raw materials – sand, soda ash and limestone – glass is impermeable and nonporous, which protects its contents from degradation and tampering. In addition, glass is chemically inert, which guards contents from moisture and oxygen, and ensures that the freshness and flavor...

Departments: Streamlining Wastewater Treatment in Poultry Processing

With the steady increase in poultry processing rates, there has been a corresponding increase in wastewater pollutant concentrations. Despite mechanical improvements in wastewater treatment, many poultry processors continue to pay unnecessarily high fees for municipal water discharges. Michigan Turkey Producers (Wyoming, Mich.), a $100 million annual processor, in conjunction with Lyco Manufacturing (Columbus, Wis.), has set up a patented, state-of-the-art screening system for its poultry wastewater...

Departments: Managing Allergen Labeling Challenges

The first article in this two-part series is focused on how enterprise business solutions can help food processors manage industry challenges around the current enacted regulations in the 2004 Food Allergen Labeling and Consumer Protection Act. This FDA legislation addresses better management and disclosure of food allergens in the manufactured foods we eat every day. In addition to regulations that are in place today, such as requiring disclosure of food allergens on product labels by manufacturers, food...

Departments: Supersizing with SPC

Statistical Process Control (SPC) was initially developed over 65 years ago by Walter A. Shewhart as a method to improve or achieve quality control in a manufacturing process. In this method, statistical tools like frequency distribution, histograms, scatter diagrams and Pareto charts are used to view and reduce process variation, thereby reducing defects and waste from the production line. Although SPC is a cost-effective and thorough method of determining and predicting significant deviations in a...

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June/July 2014

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