Recent Articles

August 11, 2014 12:00 pm
Jeff Sweeney
In a world of lean, automated manufacturing where global business is the norm and not the exception, the need to source and make things in the right place has never been more important. The question which should be asked is “where is the best place to manufacture?"
August 11, 2014 10:09 am
Kari Imberg, Associate Editor
While food manufacturers large and small may have diverging business interests, working together with their trading partners to agree upon standards can make the supply chain operations more efficient, less complex and less costly.     
August 8, 2014 12:40 pm
Philip Odette, CEO, Global Supply Chain Solutions
In the era of lean manufacturing, it’s time to smooth out as much of the operation as possible, while still celebrating the staff. No matter what method you use to increase your output, never forget that the workers who churn out product are a vital piece of production.
August 7, 2014 2:50 pm
Jeannine Kunz, Managing Director of Workforce and Education, SME
The demand for skilled workers has never been higher as manufacturers struggle to find the talented workforce needed to fill jobs currently available. To combat the talent gap and build a high-performance team, some are increasingly turning to competency models. 
August 7, 2014 10:22 am
Jim Praechtl, CEO, Clearstream, LLC
MRSA and other resistant microorganisms on their own will not control themselves. The industry has to take proactive measures to bring this and similar pathogens that affect livestock operations and production processes under control.      
August 6, 2014 8:00 am
Sue Sentell, President and CEO, Gladson
Digital product content is the foundation of a compelling shopping experience for consumers. With the right product content strategy, manufacturers can rise to the challenge and keep their customers — both retailers and shoppers — happy. 
August 5, 2014 8:14 am
Nate Maguire, Business Unit Director, Xylem
Water reuse, including reclaimed and recycled water, is one method food and beverage facilities can employ to alleviate business risk, enhance sustainability practices and safeguard water quality standards by decreasing the plant’s dependency on external water sources.
August 4, 2014 3:13 pm
Lauren Toretta, President, CH4 Biogas
The need for environmentally sound disposal solutions for acid whey has created mutually beneficial opportunities for the dairy industry, yogurt producers and manufacturers of biodigesters. With tax credit from the government, these industries can reap all the benefits.
August 4, 2014 10:29 am
Thulasi Narayan, LEED® AP and Grey Fowles, CDT, LEED® AP
Operational savings are a critical component of the food and beverage industry business model. By diligently estimating projected energy use for the project, substantial cost reduction can be achieved while maintaining the quantity and quality of the product produced.
August 1, 2014 12:30 pm
Kardex Remstar, LLC
There’s always room for improvement in a picking operation — whether it’s faster throughput, optimized labor productivity, increased accuracy, improved space utilization or better accommodation of demand spikes. Here are five ways to improve your company's strategies.
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