Food and Beverage Manufacturing Top Stories

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Yes, bacon has lately become a trend or fad, leaping its way out of the breakfast frying pan into food creations where it would have seemed an unlikely ingredient just a few years ago.

Technology is one thing; training is another. But, the two fit together like a hand in a glove when it comes to keeping food and beverage plants running at peak efficiency in the cleanest, safest way possible.

According to the ICS-CERT (Industrial Control Systems Cyber Emergency Response Team) fiscal year 2015 final incident response statistics, the food and agriculture segment reported only two cyberattacks last year.

Nanjing, China, September 18, 2002: “Police have arrested a snack bar owner who confessed to spreading lethal rat poison into the food of his business rival on Saturday morning, killing 38 people and leaving hundreds seriously ill.”—China Daily.

Food writer Michael Pollan’s famous mantra, “Eat food, not much, mostly plants,” seems to have made an impact on consumers who are demanding fresh produce.

Food and beverage processors have different reasons to renovate, such as meeting company specs or FSMA or GFSI requirements.

Endorsed by GFSI, VACCP (Vulnerability Assessment and Critical Control Point) is based on HACCP.

Manufacturers looking to improve their sustainability are wise to remember the three R’s of waste management: Reduce, Reuse and Recycle.

Since the 2008 recession, companies and global organizations have reported an uptick in food fraud, spurring initiatives to address the growing concern about it.

The concepts and technologies encompassed by the term “Internet of Things” are rapidly changing the world.