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Cultivating a Food and Beverage Industry Cluster: Advice from the Wisconsin Economic Development Corporation

Industry clusters are groups of businesses in interconnected fields that thrive on their associations with one another. Usually geographically concentrated, they are believed to increase productivity and competition, both nationally and globally. The Wisconsin Economic Development Corporation (WEDC) is home to one such cluster for food and beverage companies. Food and Beverage (FaB) Wisconsin works to connect businesses in symbiotic …

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Food Safety Sees the Light: Basics and Sources of Light-based Technologies

In a guest column for Food Online, food safety researcher Tatiana Koutchma outlines several types of light-based technologies for preserving food and eliminating pathogens. Her article compares the relative effectiveness of continuous UV and LED treatments versus pulsed UV and pulsed light alternatives. The performance comparison chart she presents accounts for sources, wavelength, spectrum, efficiency, intensity, and treatment time. Koutchma admonishes …

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Rising Demand for High-Pressure Processing Technology Will Impact the Global Food Processing Machinery Market Until 2020: Technavio

LONDON–(BUSINESS WIRE)–Technavio’s latest report on the global food processing machinery market provides an analysis on the most important trends expected to impact the market outlook from 2016-2020. Technavio defines an emerging trend as a factor that has the potential to significantly impact the market and contribute to its growth or decline. Rising demand for high-pressure processing technology to impact the …

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Put Food Data in the Cloud for Enterprise-wide Connectivity

Now that the Internet of Things can connect every operation in your food processing facility, data’s not just for addressing isolated, plant-floor issues anymore. Doug Fair, COO at Infinity QS International, Inc., told Food Manufacturing recently how to “upcycle” data to provide quality visibility, enterprise-wide. If micro-level data can be aggregated across locations, quality professionals, VPs, and operations, then managers can …

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7 Food Industry Skills for the 21st Century

The inevitable labor shortage looming over the food industry encompasses more than an absence of workers. There’s a rising absence of skills as well. Because the 21st-century food industry requires 21st-century skills, employees who don’t retire in the next 10 years will need new training to expand their expertise. And entry-level workers will need to be convinced there’s a bright …

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Put Food Data to Work with Attribution Technology

Vermont’s new GMO labeling law and general consumer demand for transparency are two big reasons to get to know and learn to catalog your product data now, says Label Insight’s Dagan Xavier. Xavier urges food brands to waste no more time. Attribution technology systems can deconstruct and recontextualize your data so you can more quickly respond to consumer questions, increase your sales, …

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9 Mitigation Strategies for Food Defense: Visitor Management at Your Food Processing Facility

FSMA’s seventh final rule (as of May 27, 2016) governs mitigation strategies for preventing intentional adulteration of food in slaughter and processing facilities. Under this rule, your security measures must account for, among other things, all personnel and visitors passing through your plant’s doors every day. Depending on the size and scope of your operations, that can mean a lot …

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Call on Your ERP to Prevent and Manage Recalls

God forbid you need to recall product, but if you do, Wayne Labs at Food Engineering offers advice for narrowing in on defective items using single-system ERP software. Labs recommends choosing an industry-specific ERP system to encompass traceability, FSMA, and business process integration. Linking a warehouse management system (WMS) to your ERP can also help identify anomalies and prevent cross-contamination early …

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Permeation Testing Developments Improve Commercial Food Packaging

Advancements in permeation testing technology can increase efficiency and improve packaging for manufactured food, says a recent Food Manufacturing article. Foods with greater sensitivity to water and oxygen have historically taken longer to test using manual and instrumented testing methods. Now, increased automation and sensor capabilities are decreasing employee training and expertise requirements and cutting testing cycles by up to …