Effective immediately, food companies may label as simply "non-GMO" any meat, poultry, and dairy products that were not made or fed with genetically modified or bioengineered ingredients.
In a recent Federal Register notice, the new guideline was opened for comment and may...
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...
According to a Bloomberg report, Nestle scientists have discovered a new method to reduce sugar in chocolate by up to 40%.
Chief Technology Officer Stefan Catsicas told Bloomberg that the company has developed a way to alter the structure...
Each year, the Center for Food Integrity explores ways that food companies can build consumer trust. This year's particular research reveals "policies, practices, and information that consumers equate with transparency that earns trust."
This infographic summarizes six key areas where consumers expect...
With the help of a $1 million grant from New York State, Cornell just launched its NextGen Food Tech initiative at the university's Agricultural Experiment Station.
The goal of NextGen Food Tech is to help food companies clean up their labels by...
If there were any question about the impact robots will have on the food industry, the answer is here. Last year alone, robot orders increased by a massive 32% for the food and beverage industry according to the Robotic...
In April of 2015, FoodProcessing.com reported $21 billion in budgeted capital spending by 45 of the nation's largest food and beverage companies. In May, Tom Ryan and Ian Sylvan, investment analysts for MB Financial, advised food processors to find smart ways...
Injury and illness rates in the meat and poultry industry are on the decline, according to a recent report from the Government Accountability Office (GAO). However, the report finds that hazardous conditions remain. The government also faces challenges in...
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...
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By SafetyChain
Food Manufacturing facilities use Overall Equipment Effectiveness as the go-to metric for identifying losses and benchmarking progress towards improving the performance of their throughput. It’s used to identify the percentage of manufacturing time that is truly productive....