Manufacturing News

Supply Chain Software Helps Meals Take Flight

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Who says airline food is no good?
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Robots Deliver Tasty Benefits

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Two RollBot™ depanning robots from ABB Flexible Automation serve up sweet savings.
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Ultra-High Pressure Revolutionizes Seafood Processing

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For more than two decades, Motivatit Sea-foods, Houma, LA, tried to reduce concerns about raw oysters.
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French Experts Seek U.S. Foothold

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French-based food manufacturing equipment companies are poised to enter, or expand their presence.
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Four Bolts from Disaster

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In 1998, Pulakos Chocolates had a problem.
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PLCs Top Purchasing Lists

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The American National Standards Institute (ANSI) recently adopted a Uniform Standard for Wood Pallets.
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Last Call for HACCP Help

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It is not too late for "very small" meat and poultry processors to receive help.
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S88-Aware Phase Logic Control

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The ISA S88 international standard is usually associated with batch-type processes.
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Hunt-Wesson Pudding Plant Honored at Plant Tech '99

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Hunt-Wesson's new $54 million, 216,000 sq.-ft. Snack Pack Pudding plant.
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Maintenance On the High Seas

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Alaska Ocean Seafood, a producer of surimi, uses a 370-ft. factory trawler.
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Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

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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FSMA Audit

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Food Engineering

FE August 2014

2014 August

The August 2014 issue of Food Engineering explores how your operation could be doing more to create a culture of employee engagement. Also, read more on how your business and insurance partners must know the basics of your business and its nuances as well.

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THE FOOD ENGINEERING STORE

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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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