BROWSE ALL ARTICLES BY TOPIC

RELATED ITEMS

Articles by Topic - Manufacturing and Distribution

Listing articles 61 to 70 of 81

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...

Departments: Creating Standard Operating Procedures

Standard operating procedures (SOPs) are the mainstay of any manufacturing operations, chemical, mining, automotive, etc., but for the purposes of this discussion, the focus will be on food operations. SOPs differ from cGMP’s (current Good Manufacturing Practices) in that one comprises detailed work instructions, and the other is a list of “do’s and don’ts.”

Departments: Effective Execution in a Demand-Driven World

It’s not sufficient today to insure your company’s part of perfect order performance. The notion of a demand-driven supply chain is based on changing a manufacturer’s view of its own business processes, as well as tightening their relationships with fulfillment partners, in an effort to provide more flexible and responsive product deliveries, and a new level of customer service. This involves aligning business processes to manage demand and supply activities, both within and beyond the...

Departments: Eat, Drink and Take Control

Manufacturers in many industries depend upon processes for combining, separating or identifying chemical and biological compounds. Makers of pharmaceuticals, foods, beverages, chemicals, plastics and agricultural products mix or blend multiple substances during their production processes. Producers of oils, gases, and environmental substances often separate chemicals to ensure the purity of their process outcome. Even the homeland security industry must identify chemical or biological compounds.

Pagination

Advertisement

 

Current Issue

Current Issue

February/March 2015

Site Search

Site Navigation

 

Advertisements

 

 

Advertisements