Articles by Sal Spada, Contributing Editor

Plotting predictability

Whether it's food or beverage manufacturing, production systems are under greater pressure from the supply chain to perform predictably. The lead time to get finished goods ready for shipment is being shortened as companies reduce storage of finished goods, push inventory further into the supply chain and try to reduce inventory risk and maximize working capital. The challenge, however, is that production lines are not always capable of producing to the new management objectives.
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Control Management: Extending supply chain visibility

In today's world of food and beverage manufacturing, more product variations, more packaging changes equal more profit-or at least that's what manufacturers and processors hope. The market is moving rapidly from a supply driven to an increasingly regulated demand- and service-driven market.
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Avoiding close encounters between man and machine

Processors must assume responsibility for creating safety in robotic workspaces.
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The next link

Network architectures that integrate machinery components and synchronize production lines are rapidly replacing traditional hardwired solutions.
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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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Food Engineering

Food Engineering January 2015 Cover

2015 January

In this January 2015 issue of Food Engineering, we explore how robotics can play a role in pick-and-place, packaging, case packing and palletizing processes, and know where to implement robotic automation.

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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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