Recent Articles

March 16, 2018 10:00 am
Patricia Hottel, Technical Director, McCloud Services
Reducing waste and incorporating other sustainable practices in facilities are initiatives that continue to grow in popularity and regularity in the food industry. However, some practices can increase a facility’s risk to pest activity.
March 13, 2018 2:50 pm
Valerie Myer and Michael Rexroat
Mobile workforce management solutions can help food and beverage distributors succeed through actionable data.
March 13, 2018 10:40 am
Jack Payne, VP, Product Management & Solutions Consulting, Aptean
If you’re a small manufacturer and plan to remain that way, an existing in-house server may be the right call. For every other food manufacturer, however, it’s time to seriously consider cloud-based data management.
March 8, 2018 1:45 pm
Josua Schwab, Product Manager, Bosch Packaging Technology
Today, advertising messages no longer address just millennials but also the health-conscious seniors known as super boomers (the wealthy, healthy baby boomer generation). Manufacturers should therefore adapt their product range to the needs of all age groups.
March 6, 2018 10:15 am
Petter Moree, Industry Principal for Food & Beverage, Chemical and Life Science, OSIsoft
Petter Moree, Industry Principal for Food & Beverage, Chemical and Life Science, at OSIsoft, discusses the Internet of Things as it relates to food and beverage manufacturing in this Food Manufacturing Q&A.
March 1, 2018 2:15 pm
Colter Marcks, Development Engineer — Process Filtration Division, Donaldson Company
Every food and beverage manufacturing process uses air, which commonly has direct contact with the product or surfaces the product touches. Compressed air is used to texturize food, dry sterilized equipment, form bottles, move ingredients through lines and protect liquids in storage tanks. However, compressed air can introduce moisture into a finished product. It’s critical to keep process air clean and sterile. If not removed, organisms within air can quickly multiply downstream, altering the taste — and potentially the safety — of your product.
March 1, 2018 10:00 am
Mike Edgett, Director of Industry Marketing, Process Manufacturing, Infor
Digitalization is a hot topic, and the hype and mass amounts of articles written on the topic can generate misconceptions. For food processors, the digital myths can sidetrack companies from evaluating and launching much-needed modernization strategies.
February 28, 2018 10:30 am
Chelle Hartzer, B.C.E., Technical Services Manager, Orkin, LLC
While monitoring devices have been around — from pheromone traps and insect light traps to rodent traps and bait stations — we’re improving how we use them.
February 27, 2018 2:15 pm
Power PR
In the food processing industry, controlling the moisture content in dry good ingredients can impact product quality, formulation, processing, shelf life and even shipping costs. Therefore, accurate measurement of moisture content is essential throughout the process and even with the final product.
February 27, 2018 10:30 am
Erik Fihlman, Program Manager, Food Industry, Linde LLC
Meat, poultry, seafood, eggs, milk, butter and beans — every food production operation that uses raw ingredients is acutely aware of food safety risks. Managing them requires a comprehensive effort. Risk management practices must reach across the supply and distribution chain, as well as across processing sites. At the plant level, temperature control usually ranks as the first line of defense.
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