Wednesday, January 16, 2019
While the food industry is adopting e-commerce at an accelerating pace, the same cannot be said for the food processing equipment industry. Even as B2B e-commerce grows, food processing equipment is still by and large purchased the old-fashioned way....
In the wake of the recent E. coli outbreak in romaine lettuce that sickened dozens of people across the country, the announcement of a new rapid testing kit for the bacteria couldn’t be more welcome. The technology, developed by researchers...
For Immediate Release January 12, 2017 Media Contact: Dolores Alonso Senior Director of Membership and Business Development 703.663.1226 dalonso@fpsa.org McLean, VA - The Food Processing Suppliers Association (FPSA) today announced the slate of speakers for the dairy and beverage breakout sessions for the 2017 FPSA Annual...
By Miguel Campos, export sales manager, Advanta You’ve just received a notification on your smartphone. Remember that bottle of wine you bought this afternoon? It’s now chilled and ready to drink. Could this scenario...
According to the results of just about every consumer preference survey done in the past few years, consumers want fresh, local foods. Market research publisher Packaged Facts predicts that local food and beverage sales will hit $20 billion in...
The food industry isn’t known for its early adoption of technology. But, spurred by innovative startups, artificial intelligence (AI) may prove the exception. Here are six examples of how the food industry is already using AI, or could be...
The problem of food waste has become front and center for consumers and companies alike. Just last week, a study in PLOS ONE revealed that U.S. consumers waste an astonishing 1 pound of food per person per day. In...
The desire for customization is one of the biggest trends making waves in the food industry, especially among younger generations. Millennials love to DIY, which is driving growth in prepared foods and leading restaurants to offer customizable options. Gen...
Food waste is a colossal problem — in the United States and worldwide. A quick Google search reveals some shocking statistics: Roughly one-third of the food produced in the world for human consumption every year — approximately 1.4...
Every day in food facilities around the globe, microbiologists prepare and analyze samples looking for pathogens. As the recent outbreak of E. coli in romaine lettuce shows, those tests don’t always find the pathogens that ultimately lead to people...

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