Titan Abrasive Delivers Newer, More Powerful Blast Room to Fab-Tek

Fri, 22 Jul 2022 13:33:50 -0400

Metal fabricator will use upgraded equipment to clean and polish stainless steel for food processing conveyor systems.

How is the chicken industry keeping up with the latest consumer trends? Ask farmers.

mpgrini03@yahoo.com (Megan Pellegrini) — Fri, 16 Aug 2019 00:00:00 -0400

There's no denying the popularity of chicken. According to the USDA, total chicken per capita consumption should reach 94.3 pounds in 2019.

Ergonomics: Creating a Culture of Safety

gerrardj@bnpmedia.com (Jeremy Gerrard) — Tue, 06 Oct 2015 09:00:00 -0400

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.

Solutions for improving yield are within reach

Sat, 26 Sep 2015 05:00:00 -0400

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.

Weighing all the options in wastewater treatment

Sat, 19 Sep 2015 04:00:00 -0400

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.

Tech update: Meeting great expectations

schugd@bnpmedia.com (Debra Schug) — Mon, 14 Sep 2015 05:00:00 -0400

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

The world's top 100 food & beverage companies - 2015: Change is the new normal

Wed, 09 Sep 2015 05:00:00 -0400

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.

Optical Inspection: A finer line of separation

schugd@bnpmedia.com (Debra Schug) — Tue, 25 Aug 2015 00:00:00 -0400

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.

Take off the heat

Fri, 14 Aug 2015 07:00:00 -0400

Thermal pasteurization techniques have been around since Louis Pasteur, and there is no question they’re effective.

The State of Food Manufacturing: It's all about throughput

Thu, 06 Aug 2015 00:00:00 -0400

What issue about your current plant/facility keeps you up the most at night?

The future looks smarter

Wed, 22 Jul 2015 00:00:00 -0400

If run to failure is no longer an option, food and beverage processors have alternative ways to keep their equipment running at peak performance levels; they can plan maintenance schedules based on OEM suggestions.

Replacement Parts Survey: Proactive inventory practices

schugd@bnpmedia.com (Debra Schug) — Fri, 10 Jul 2015 00:00:00 -0400

Food Engineering’s 2015 Replacement Parts and Components Trends Survey identifies the “who, what, why and how” of replacement parts purchasing, inventory maintenance, condition monitoring and related topics.

Rising to the challenges

schugd@bnpmedia.com (Debra Schug) — Fri, 26 Jun 2015 00:00:00 -0400

The week after Food Engineering’s Food Automation & Manufacturing Conference and Expo, Kraft announced the iconic bright orange color of its Macaroni & Cheese sauce will be discontinued.

Auditing the auditors

Sat, 20 Jun 2015 00:00:00 -0400

Numerous GSFI-based food safety schemes are in effect these days.

38th Annual Plant Construction Survey: Fast track project delivery

Thu, 11 Jun 2015 00:00:00 -0400

No question about it, the numbers of reportable food and beverage projects in 2014 hit a nine-year high—a total of 635 compared to 555 in 2013, according to Food Engineering’s 38th Annual Plant Construction Survey.

Electrical systems and components: The lifeblood of your facility

Fri, 05 Jun 2015 00:00:00 -0400

From 2006 to 2010, 8,600 structure fires were reported at US industrial or manufacturing facilities, resulting in 11 fatalities, 230 injuries and $753 million in direct property damage, according to NFPA research.

Cloud-based MES/ERP--No longer an oxymoron

Tue, 26 May 2015 00:00:00 -0400

It wasn’t that long ago that you’d never think of putting any of your data in the “cloud.”

X-ray inspection: Getting more for less

schugd@bnpmedia.com (Debra Schug) — Tue, 19 May 2015 00:00:00 -0400

Whether it is a loose screw that falls off a machine, a bone that manages to stay wedged in a piece of meat or a bit of plastic that finds its way into a batch, contamination in a finished product can be a major blow to a brand.

Reducing risk with rapid detection

schugd@bnpmedia.com (Debra Schug) — Tue, 12 May 2015 00:00:00 -0400

When harmful bacteria are found in food products, things can quickly spin out of control for processors.

Effective tools for hitting manufacturing targets

Mon, 11 May 2015 00:00:00 -0400

When deciding what kind of car to buy, there’s an old adage: Fast, cheap and good—pick two!

Food Plant of the Year 2015: Mars Chocolate is lean, green and poised for growth

Mon, 06 Apr 2015 11:58:00 -0400

As a kid growing up on a poultry farm, I couldn’t wait to help my dad truck cases of eggs to the local co-op, but I confess to an ulterior motive—hitting the candy machine just inside the door for a SNICKERS bar.

Predict the future: Get control of your process

Mon, 06 Apr 2015 11:56:00 -0400

What if your drying operation could run close to the upper moisture limit boundary of your product specification, yet never exceed it?

Ribbon blender produces consistent results for seasoning supplier

schugd@bnpmedia.com (Debra Schug) — Mon, 06 Apr 2015 11:56:00 -0400

A Culinary Institute of America graduate, Paul Murphy has worked with notable chefs across the US.

When automation is not enough

schugd@bnpmedia.com (Debra Schug) — Fri, 06 Mar 2015 14:20:00 -0500

While watching a packaging line operating smoothly, the quote attributed to the Greek philosopher Aristotle might come to mind, “The whole is greater than the sum of its parts.”

The winding path to FSMA compliance

Fri, 06 Mar 2015 14:00:00 -0500

From GMPs to HACCP to FSMA and HARPC (Hazard Analysis Risk-based Preventive Controls), food safety has come a long way since the mid-20th century.

Put positive pressure on facility airflows

Thu, 05 Mar 2015 15:07:00 -0500

Food at its most vulnerable point in the process is where your operation needs to be the cleanest.

Get what you measure

Thu, 05 Mar 2015 14:29:00 -0500

The well-known maxim: “You get what you measure” is unarguable in all aspects of business performance including food and beverage manufacturing.

Reliable and durable performance from the bottom up

schugd@bnpmedia.com (Debra Schug) — Thu, 05 Feb 2015 14:00:00 -0500

For those involved in deciding on a plant floor, the process might resemble the children’s story of “Goldilocks and the Three Bears.”

Stop the leaks before they stop your business

Thu, 05 Feb 2015 13:41:00 -0500

Leaks. They’re everywhere, and they’re insidious, sucking energy from your assets and robbing your bottom line.

Avoid labeling-related recalls

Wed, 04 Feb 2015 13:17:00 -0500

More than 60 percent of FDA recalls are due to labeling issues.

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