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FE discusses the issues with PMMI’s Jorge Izquierdo.
Built from a foundation of emerging collaboration tools and a unique, cross-functional, interdisciplinary approach, Blue Diamond Growers achieves its manufacturing goals with its new “dream” plant.
Announcements about new food and beverage plant construction projects, plant renovations and plant expansions.
First Lady Michelle Obama introduced major proposed changes to the nutrition facts label on behalf of FDA at an event held at the White House on February 27, 2014. The updates are designed to reflect the latest scientific information on the link between diet and chronic diseases like obesity and heart disease. The announcement focused on changes in label requirements that highlight new information such as calories and serving sizes.
This year, McDonald’s will play up its classics, plus the quality of its coffee.
Consider the most likely types of natural disasters for your region and design a plan from there.
The newly passed Farm Bill reduces funding for SNAP, the federal food stamp program, by $8 billion and trims a number of subsidies for food producers. Senate Agriculture Committee Chairman Debbie Stabenow (D-Mich.) says the bill significantly increases support for fruits and vegetables growers and local food systems.
On-Demand Over 20 CPG and supplier companies are collaborating to define One Voice in Sanitary Equipment Design for Low Moisture Foods. Register for this can't-miss webinar!Read More
Food Automation & Manufacturing Conference and Expo Day 1 Engineering Keynote Address: Driving Manufacturing Excellence
On Demand As food and beverage manufacturers strive for increased operational success in a highly competitive environment, they must focus on making improvements in processes, asset usage and staffing. Hear which innovation tools this world-class processor uses to achieve manufacturing excellence.Read More
Food Automation & Manufacturing Conference and Expo - Food Safety Modernization Act: Are You Fully Prepared?
On Demand Under FSMA, food safety programs will shift to a prevention-based approach to food contamination, and all registered food facility will be required to develop a written hazard analysis and risk-based controls plan. This shift requires more detailed recordkeeping and active involvement by management.Read More