While sustainability programs have become the new normal at most manufacturing facilities, there is always room for improvement and another project to tackle.
With the food and beverage industry facing so many challenges, from rising raw material costs and implementing more stringent food safety plans to GMO labeling legislation changes and workforce shortages, here’s some good news for a change.
B y the time many of you read this column, the documentary film “Fed Up” will have been screened in more than 20 American cities. If you haven’t heard about it, you will.
I’m an avid reader of food labels. On a typical trip to the supermarket, I get some of my most useful reading accomplished. When buying a new food or beverage product, I always check the total number of calories per serving and per container, as well as the trans fat, fiber and sugar levels.
While FSMA requirements, staffing issues, increased productivity and constantly evolving consumer demands may be top of mind for many people reading this column, sustainability remains one of the top 10 trends affecting plant operations, according to Food Engineering’s most recent State of Food Manufacturing report.