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PACKAGING AND WAREHOUSING CONTINUE TO BE AREAS OF FOCUS when it comes to automation. Both offer the best ROI and directly address the labor woes since tasks in those areas [...]

BY ALYSE THOMPSON-RICHARDS TRAINING TO BECOME AN ENGINEER requires hard work and discipline, but Jayme Laser, director of engineering - supply chain, for Conagra Brands, says the effort is well [...]

Campbell Soup Co. // Kettle Brand Special Sauce Chips 'Our brand is always Looking for opportunities to create unexpected flavors. We pay close attention to what our consumers are interested [...]

Precision fermentation protein specialist Perfect Day Inc. Berkeley, Calif., said it partnered with Unilever Ice Cream North America to create and Launch new Breyer's Lactose-Free Chocolate in 48oz tubs. 'The [...]

The article focuses on how food and beverage companies are taking a cautious approach to construction projects in 2024 due to the upcoming presidential election. Topics include the impact of economic uncertainty on project timelines, the ongoing challenges with supply chains and labor, and the industry's investment in automation and sustainability efforts.

The article focuses on the challenges faced by food and beverage manufacturers in adapting to constant change and overcoming workforce-related obstacles, such as training and turnover. It highlights the adoption of digital technologies for quick wins in improving key performance indicators like overall equipment effectiveness, production volumes, and efficiencies, emphasizing the need for scalable information data models and AI standards to maximize efficiency gains across multiple plants.

The article focuses on the importance of improving operational availability in the food processing industry to drive growth and ensure long-term success. Topics include integration of lean manufacturing principles, tackling common industry challenges such as equipment failures and process inefficiencies, and leveraging advanced maintenance management tools and technologies such as predictive maintenance and IoT for operational monitoring and optimization.

The article focuses on showcasing next-generation dairy ingredient technologies, highlighting non-thermal processing methods and advancements in dairy processing techniques and formulations. Topics include the adoption of greener processing methods, the use of ultra-shear technology and Millisecond technology in dairy production, and the exploration of synthetic biology for dairy production.

The article focuses on the continued investment by food and beverage manufacturers in improving their facilities despite signs of a recession, particularly in areas such as automation to enhance throughput and meet consumer demands. Topics include insights from industry experts on the importance of automation investments, regulatory developments in food safety, and emerging trends in healthy eating and flavor preferences among consumers.

The article focuses on the Food Processing Suppliers Association's (FPSA) innovative Food Industry Technician (FIT) Certification program, designed to address the industry's need for skilled technicians amid a surge in construction and modernization projects. Topics include the development of essential plant skills through hands-on training, the collaboration between FPSA and OEMs to attract younger workers, and the evolving workforce requirements in the food processing industry.

The article focuses on the potential impact of high-efficiency laser heating solutions on the food processing industry, highlighting their ability to offer quick and precise food processing while saving energy. Topics include the advantages of laser ovens for baking and drying processes, emphasizing their speed, energy efficiency, and ability to maintain food quality, ultimately presenting a promising option for improving productivity and reducing environmental impact in food manufacturing.

The article focuses on the cautious approach food and beverage companies are taking towards construction projects in 2024 due to the upcoming presidential election. Topics include the impact of economic uncertainty on project timelines, the ongoing challenges related to supply chain and labor issues, and the industry's investment in automation and sustainability initiatives.

The article focuses on the shift toward IP69K-rated products in the food and beverage industry due to demanding operating conditions and stringent food safety regulations. Topics include the benefits of IP69K-rated products in resisting contaminants, their enhanced performance in washdown environments, and the role of robust seals and lubrication in improving food safety and reducing maintenance.

The article evaluates the Nelson AXPC Connection Kits from Emerson, which feature enhanced safety compliance, durability in extreme conditions, and modular design for efficient installation and maintenance.

The article focuses on the French government's response to "shrinkflation" practices, highlighting Carrefour's efforts to shift blame onto manufacturers. Topics include the introduction of a new rule requiring retailers to notify customers when product sizes decrease without a price drop, the mixed reactions from various retailers, and the potential impact of this regulation on consumer behavior and competition.

The Southwest Meat Association (SMA) has decided to rebrand as SMA to reflect its increasing membership growth from outside of the southwestern region of the US. The association collaborated with industry professionals, staff, and the Board of Directors to re-evaluate its core strategies, mission, vision, and name. SMA now represents member companies in more than 30 states throughout the United States. The association's new mission is to support US processors and their suppliers through networking, advocacy, education, and regulatory expertise, with a vision to be the nation's leading food industry association. SMA also outlined its core values, including family, leadership, integrity, excellence, and credibility, and identified strategies to define membership value, increase engagement and retention, and attract students and access educational content. [Extracted from the article]

Whole Genome Sequencing (WGS) is a molecular technique that decodes the DNA sequence of an organism's genome and has potential applications in food safety. It offers enhanced detection accuracy for pathogens compared to traditional DNA typing methods. WGS can help track contamination sources, generate extensive data for future reference, and aid in understanding the evolution and movements of pathogens. It can also help food companies meet regulatory requirements and enhance their reputation. However, there are challenges associated with using WGS, including high costs, data protection concerns, and regulatory uncertainties. Food companies should carefully consider the risks and benefits before implementing WGS in their monitoring programs. [Extracted from the article]

The article focuses on the potential of absorption cooling as a solution for food and beverage manufacturers to reduce operational costs and decarbonize their processes. Topics include the environmental impact of food and beverage production, advancements in absorption chillers allowing for lower temperatures without high-GWP refrigerants, and the benefits of utilizing waste heat to power absorption chillers in industrial decarbonization efforts.

The article focuses on the importance of selecting verified food-grade lubricants to minimize the risk of recalls in food processing. Topics include the role of National Sanitation Foundationin certifying nonfood compounds for safety, the necessity for stringent procedures like Hazard Analysis and Critical Control Pointsto prevent contamination, and advancements in standards like International Organization for Standardization 21469 for ensuring lubricant safety in manufacturing facilities.

The article discusses legislative initiatives concerning meat labeling, with a spotlight on bills like the USA Beef Act and the FAIR Labels Act. It examines the ramifications of these proposed regulations, encompassing obligatory labeling stipulations for meat products and the involvement of regulatory agencies such as the U.S. Department of Agriculture (USDA).

The article focuses on the challenge of Salmonella contamination in food products, highlighting efforts by FSIS to address the issue, particularly in poultry products. Despite regulatory proposals targeting processors, the author argues that consumer behavior poses a significant risk to food safety, emphasizing the need for education and adherence to safe handling practices to mitigate Salmonella-related illnesses.

The article focuses on the Food and Drug Administration (FDA)'s new requirement for critical food manufacturers to develop redundancy risk management plans, established following a prolonged infant formula shortage caused by insanitary conditions at a major facility. Topics include the urgency prompted by the infant formula shortage and the availability of a one-page resource provided by the FDA to assist critical food manufacturers in compliance during routine inspections.

The article offers a review of Daiya Foods Inc.'s reformulated dairy-free cheese products, featuring the new Daiya Oat Cream blend for a dairy-like melt and balanced cheese flavor, made with Non-GMO Project Verified oats and free from common allergens.