- THE MAGAZINE
- FOOD MASTER
The second anniversary of the signing into law of the Food Safety Modernization Act (FSMA) was celebrated January 4 by the US Food and Drug Administration (FDA) with the long-delayed unveiling of the first proposed regulations affecting manufacturers and their upstream partners in the food chain.
Look around you. You probably have operating parameters you’d like to measure and track to satisfy the requirements of regulators, especially with FDA getting serious about implementing parts of the Food Safety Modernization Act (FSMA).
Like motherhood and love of country, continuous improvement is a concept that demands support. None dare speak against it; all are obliged to sing its praises.
Products like nutritionally enhanced water and probiotic yogurt help obscure the line that divides food and medicine.
Flooring is fundamental to every processing plant, but depending on the application, food and beverage manufacturers have unique needs related to hygiene, durability and compression and tensile strength.
Rebuilt as a replica of a 13th century mill, Walk Mill is a modern flour mill that uses water power to grind wheat with stone grinding wheels coupled with electrical augers and a modern centrifugal screener.
Incorporating cryogenic freezing in place of mechanical freezing gave way in the last decade to an appreciation of the ROI cryogenic systems provide in terms of reduced yield loss, improved product quality, throughput and a focus on safety and sanitation.
If the past is prologue, production of food and beverage products will look a lot different in 10 years than it does today.
For food and beverage companies focused on landfill reduction, the effort yields solid financial returns.
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