Food and Beverage Manufacturing Top Stories

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Conveyors and the belts that run on them, whether they are polymer, metal, hybrid or fiber, connect raw material reception, processing, packaging, palletizing, accumulation, final delivery and a myriad of other things.

In this video, Gerald Lessard, Vice President & Chief Operating Officer of West Liberty Foods, discusses the major challenges of retaining technicians and how the FIT Program can help enhance plant productivity as well as keep technicians in the food and beverage industry throughout their careers.

Global warming is heavily debated in some circles, but governing bodies worldwide have declared it a reality, regardless of personal belief. For the past 30 years, regulatory agencies around the world have been working to reduce greenhouse gas emissions, beginning with the 1987 Montreal Protocol, which was the first globally supported legislation to reduce ozone-depleting substances.

No one ever said 3-A Sanitary Standards Inc. (3-A SSI) and the European Hygienic Engineering and Design Group (EHEDG) guidelines were supposed to be compatible or directly interchangeable in an “apples to apples” sense. In fact, they were conceived at different times, in different parts of the world and with different needs in mind.

It shouldn’t be news that bad work designs can spell major problems for employers in terms of lost production time, workers’ compensation claims and injuries. All of these take deep cuts out of the bottom line. But poor design can hurt you where you least expect it such as in turnover rates, damage to your brand and bad rankings in best place to work surveys.

You add up the mass of raw materials your facility consumes each day, look at the products it’s made, and the numbers just don’t balance—until you look at skids of rework and a dumpster topped off with the day’s malformed products and/or damaged packages.

With the Sun Belt states experiencing serious droughts and the cost of processing wastewater escalating in many municipalities, conserving and reusing water at food and beverage processing facilities just makes plain business sense.

Blame social media, changing tastes and needs or just the “Have it your way” attitude inspired by Burger King’s decades-long slogan, but modern consumers are demanding

Operating in today’s uber-global, volatile world is challenging existing corporate structures and forcing the food and beverage industry’s leading players to become ever more adaptable, responsive, proactive and innovative.

In the face of coming regulations, as well as forecasts calling for increases in food production and decreases in food waste, the task at hand for food and beverage processors appears to be a monumental one.