Recent Articles

November 1, 2017 10:45 am
Jack Payne, Vice President of Product Management and Solution Consulting, Aptean
While this is the best time of year from a revenue standpoint for food manufacturers — many see tremendous spikes in sales with seasonal food offerings — it is simultaneously one of the most stressful times of the year for them.
October 27, 2017 8:55 am
Troy Scott, Graphic Products
While the adoption of Lean Manufacturing practices in the food industry lags behind other industries, there is good evidence that it can make operations more efficient, reduce waste and improve worker well-being.
October 26, 2017 10:30 am
Mike Edgett, Director of Industry Marketing — Process Manufacturing, Infor
Food processing companies need the added revenue that special seasonal offerings bring. With the help of technology, it can be a seamless transition from season to season.
October 25, 2017 9:10 am
Fabio Terezinho, P&L Unit Leader, InduSoft, Industry Business at Schneider Electric
For food manufacturers, big data starts on the plant floor in smart edge devices, which are typically connected to controllers, and sometimes directly to HMIs. Modern HMIs can collect, organize and use this data — but trying to figure out what data needs to be handled by the HMI is difficult.
October 24, 2017 9:15 am
David C. Dixon, Food and Consumer Products Business Unit Leader, O'Neal, Inc.
Difficulties during design and construction of food manufacturing facilities are often the result of having insufficient time to troubleshoot. Investing time and effort in a pre-construction planning process can keep things on course.
October 17, 2017 10:20 am
Rocco Santopietro, Vice President of Operations, Food & Beverage, ABM
No matter what your current facility services program is, it’s always a good time to take a look at your facility maintenance program to anticipate problems before they become crises. Your customers, regulators, and other stakeholders expect high-quality products, and they don’t always know what it takes to meet their needs behind the scenes. Take some of the pressure off by re-evaluating your facility services program from time to time.
October 12, 2017 9:30 am
David Dixon, Food and Beverage SBU Leader, O'Neal, Inc.
Food safety is a more wide-ranging topic than sanitary design, but paying close attention to the sanitary design of both equipment and facilities is one of the primary elements of food safety.
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