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Documenting FSMA: Three Focal Points from Food Manufacturing

In Food Safety, Processing by Heather Brown0 Comments

As FSMA rules go into more widespread effect, Food Manufacturing VP Jack Payne recommends a few key ways food manufacturers are sharing and documenting the required HARPC programs. Payne suggests streamlining access to key information across facilities. He identifies three focal points for documentation: Suppliers, Facilities, and Shippers. His advice covers in broad strokes how companies can know: where their supplies come …

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Soft Robotics Development Strengthens Food Safety and Labor Value

In News, Processing, Technology by Heather Brown0 Comments

A recent Food Processing report reveals developments in industrial robotics that could prove profitable to food manufacturers–but they’ve still got a long way to go. New methods involving air pressure instead of traditional vacuum techniques may help end-of-arm (EOA) tools handle food with greater sensitivity and efficiency in pick, inspect, and place operations. Developments in vision and touch sensing provide the most …

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Chinese Poultry Aims for International Markets

In News, Processing by Heather Brown0 Comments

One Chinese poultry company is setting out to become a leading international name in duck meat, a recent Global Meat News article says. Headquartered in Henan province, the Huaying Agricultural Development Co Ltd already supplies chicken and duck to a vast Chinese network, as well as exporting to Germany and the UK. France seems to be their next target, after …

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Outlook Bleak for Post-election Meat Exports

In News, Processing by Heather Brown0 Comments

According to Meatingplace, the election of Donald J. Trump as President Tuesday throws American meat exports, and even the intact survival of the U.S. meat processing industry, into jeopardy. Trump has said he will scrap multinational agreements such as the Transatlantic Trade Partnership (TPP) or the Transatlantic Trade and Investment Partnership (TTIP). While neither major party candidate was in favor …

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One-up and One-back No Longer Enough for Food Recall Transparency

In Food Safety, Processing, Technology by Heather Brown0 Comments

As food supply chains evolve into increasingly complex networks, handling recalls with transparency becomes more complex as well, said Food Quality and Safety magazine recently. The linear, more traditional “one-up and one-back” approach no longer meets standards of transparency, either for preparedness or for recall management. Whole-chain traceability is now both possible and necessary to meet safety regulations and consumer …

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The New Demographics of Food

In News, Processing, Trends by Heather Brown0 Comments

Changing American demographics hold strong implications for manufacturers, Food Processing reported today. Age, growing minority populations, and evolving family structures increasingly determine how food is developed, produced, packaged, and sold. Nutrition, portability, and transparency are top priorities for Millennial and Generation Z consumers. Increasingly, Hispanic and Muslim food buyers demand more authentic and varied choices in ready-to-eat and packaged foods. Shared …

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“May Contain” Allergens May Prove Confusing

In Food Safety, News, Processing by Heather Brown0 Comments

New research published this month suggests that food shoppers may be most confused by labels that say products “may contain” allergens. Allergens included as intended ingredients must by law be identified on the label. Precautionary labeling, however, is voluntary. Precautionary labels identify foods that have shared equipment with allergen-containing foods. Though the allergens aren’t included intentionally, trace amounts from shared …

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New Soup Flavor Trends Warm up for Winter

In Processing, Trends by Heather Brown0 Comments

Soups and broths are back in vogue, and just in time for winter weather. Lauren Hartman at Food Processing outlines the latest flavors and trends. Companies like Progresso, Campbell’s, Swanson, and Annie’s Homegrown are offering options that cater to on-the-go lifestyles while encouraging consumers to slow down. New products feature slow-cooked, hearty taste and ready-made starters in family-sized or portable packaging. …

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Choose Your Futures: Price vs. Supply

In Processing, Sustainability, Trends by Heather Brown0 Comments

Fluctuating supply prices are difficult for business. Examining the practice of futures trading in food, Food Processing Managing Editor Kevin T. Higgins suggests that better methods may be emerging. Rather than relying on market forecasts for commodities like wheat, coffee, sugar, and cocoa, companies big enough to do so might consider investing in farming operations, Higgins suggests. Indeed, some already …

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Need to Reduce Sugar? Consider a Flavor Complexity Strategy

In Processing, Trends by Heather Brown0 Comments

As companies scramble after sugar alternatives, Food Business News recommends more complex ways to excite flavor receptors. Sensory consultant Suzanne Pecor shares how flavor complexity can retain likeability, even when sugar is reduced in a food product by 30-40%. As companies process new terminology, Pecor says, they can begin to recognize how sugar may even be overpowering the best flavors in …