Reckitt Benckiser Inc. hopes a new flip-tip cap design for bottles of its French’s mustard line, along with bigger bottles, will kick start product sales.

Regulatory Watch: Veneman questions GAO report on BSE

April 16, 2003

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USDA is taking issue with a GAO report calling for greater federal efforts to prevent bovine spongiform encephalopathy (BSE) from entering the United States and infecting U.S. cattle.

ManagingSoftware: Getting more out of plant scheduling

April 16, 2003

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While both planning and execution processes are certain to occasionally fail, the key is to have a scheduling process that can quickly react to changes.

TechnologyUpdate: Safety in Bulk

April 16, 2003

By Kevin T. Higgins, Senior Editor

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Enormous improvements have been made in efficient processing and packaging of bulk ingredients. Now the focus is on improving safety.

The Essential Guide to Manufacturing Software

April 16, 2003

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New robust manufacturing software is designed to manage food business, but food manufacturers still have to integrate software from diverse vendors to create a viable plant system.

Videos

Image Galleries

The 2015 International Production and Processing Expo (IPPE) was held in Atlanta at the Georgia World Congress Center, Jan. 27-29. More than 30,000 poultry, meat and feed industry representatives attended the event to interact with the 1,288 exhibitors on the show floor that covered more than 490,000 net square feet. At the show exhibitors demonstrated innovations in equipment, supplies and services utilized by firm in the production and processing of meat, poultry, eggs and feed products.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.

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Food Engineering

2015 February

In this February 2015 issue of Food Engineering, we explore how energy waste caused by leaks in compressed air, steam and water or faulty building insulation/seals can be reduced with the right equipment and knowledge.

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FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?

We have pursued and acquired at least one GFSI certification.

We have begun our own risk-based preventive controls system/program.

We have hired a consultant to see what we need to do next.

We have initiated one or more food safety training programs for our employees.

We have attended seminars/webinars and conferences.

We have a HACCP plan in place.

We’ll wait and see if FSMA will actually be enforced.

Other—tell us on Facebook or Twitter.

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THE FOOD ENGINEERING STORE

Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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