Recent Articles

December 6, 2016 8:45 am
Parker Rains, Vice President, Fisher Brown Bottrell Insurance
While no level of preparedness can eliminate 100 percent of workplace accidents, employers can greatly reduce the risk by creating a detailed accident preparedness plan. Here are four things to consider when creating your accident preparedness plan.
December 1, 2016 10:45 am
Patrick Whittle, Associated Press
Baby eels, also called elvers, are at the center of a lucrative business in Maine, which is home to the only large-scale fishing operation for them in the country.
November 29, 2016 9:54 am
American Society for Horticultural Science
The authors of a study in HortScience say that more information about how orchard management decisions impact cider quality can help orchard managers improve cider they produce from culinary apples.
November 25, 2016 8:45 am
Luke Rushing, Sr. RTC Associate, Braithwaite Global Inc.
Most companies in the food and beverage industry understand the amount of time and resources that go into the innovations and efficiencies required to remain competitive in this ever-changing market. What many food manufacturers might not realize is there is a mechanism in place to reward and encourage that innovation. The Research and Development tax credit, or more commonly known as Research Tax Credit, was designed as an incentive for U.S. companies to increase research spending.
November 25, 2016 8:55 am
Bob Serfas, R.S. Quality Products
In an effort to improve the safety of a food manufacturing facility, and of the products produced, more and more food manufacturers and processors are implementing color-coding plans.
November 23, 2016 9:30 am
Cynthia Kupper, CEO, Gluten Intolerance Group of North America
Mistakes in labeling foods as gluten-free can be costly to manufacturers as well as potentially dangerous for consumers.
November 15, 2016 8:35 am
Dan Reeve, Director of Sales and Business Development, Esker
The exchange of documents is essential to how daily business activities are conducted, especially in manufacturing and distribution. In fact, how well an organization optimizes document processes directly impacts profitability. This is especially true in the food and beverage industry, where FDA regulations and product shelf life make efficiency and accuracy particularly important.
November 11, 2016 9:00 am
Zia Siddiqi, Ph.D., B.C.E., Director of Quality Systems, Orkin, LLC
Rodents scavenge for three main things to survive: food, water and shelter. Your food processing facility almost certainly offers all three, putting you at risk of a rodent infestation. During the fall and winter months, temperatures drop causing rodents to become more active in seeking out a warm home to survive until spring. They could quite literally be chomping at the bit to get inside your facility.
November 9, 2016 8:55 am
Brad DeNoyer, Partner, Baker Tilly Virchow Krause, LLP
Emboldened by their growing health consciousness and changing tastes for food in recent years, the general public has been compelled to learn what ingredients are in their food and why they are there. The efforts of consumers to become more knowledgeable about what they put in their bodies has also led food companies of all types and sizes to re-evaluate their offerings with one question in mind: How do the products stand up to consumers’ needs, wants and expectations?
November 8, 2016 8:15 am
Gerry Gomolka, VP, Business Development, Stellar
If you’ve been making a lot of changes at your plant recently, or even if it’s been a while, have you thought about the big picture moving forward? A facility assessment can reveal some of those inefficiencies that may have slipped through the cracks.
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