Articles by Melissa Lind

61. Cold-Chain Planning Is Feeling The Heat Of QSR Demands 2/19/2015

    As the global food market continues to expand its reach, demand for fresh products and higher-quality goods in both developed and undeveloped market is putting pressure on the cold-chain market. This development affects both raw ingredients and prepared foods, but growth in fresh foods is particularly aggressive.

62. How Important Is Verification In Detecting Food Contaminants? 1/29/2015

    Ensuring safety of the food supply is one of the most important things food producers do. Verification processes are well defined in by FSMA in addition to HACCP requirements. However, business continuity also demands close attention to preventative measures in terms of foreign-body detection.

63. Finding The Right Suppliers For Your Food Operations' Needs 1/23/2015

    One of the do or die facets of operating a business in the food industry is the selection of ingredient suppliers and food vendors. There are a lot of factors that go beyond simple pricing. Do you know what your needs are? Are your vendors fulfilling them?

64. How Proposed FSMA Changes Could Affect The Cold Chain 1/16/2015

    The latest round of proposed additions to FSMA has the potential to significantly impact the food supply chain. However, they are having minimal effect on traceability. While many food managers may dismiss the changes as inconsequential, they shouldn’t breathe a sigh of relief yet as they may ultimately feel a pinch.

65. X-Ray Inspection Systems — Weighing The Costs Of Investment 1/15/2015

    The advantages of X-Ray Inspection systems far outweigh the cost differences when compared to other methods of detection, especially when consumers are demanding elevated product quality.

66. Improving Visibility And Traceability With Cloud-Based ERP Systems 1/8/2015

    The focus in the food industry has shifted from response to prevention, with regulations mirroring that shift. Consequently, food makers are under increasing demands to tighten traceability and visibility in the supply line.

67. Increasing Access To Cold-Chain Technology Will Decrease Food Waste 1/7/2015

    As much as 40 percent of the world’s fresh food is lost each year with a lack of access to cold-chain storage and transport as the number one reason for the waste. Thus far, industry and governmental agencies have not done enough to address the issue and the world’s demand for fresh foods is only increasing.

68. Food Inspection: New Technologies Are Ensuring Better Detection 1/6/2015

    It’s not just machinery providing advancement in food inspection, some solutions have been provided by simple, fresh innovations.

69. What Are Current And Future Challenges Of The Food Industry? 1/5/2015

    A recently released food industry research panel, conducted amongst Canadian executives last June, compares North American food industry responses to those of European counterparts.  Across the board, food-industry professionals continue to rank profit, customer satisfaction, and food safety as the industry’s top goals. However, concerns of the environment are gaining traction.

70. Why Traceability Is An Essential Part Of The Food Industry 12/18/2014

    The food-supply chain has changed immensely from the days of raising food for your family’s dinner table. As the world has grown and sourcing has become more global, the supply chain has become much longer and increasingly complex. We can no longer directly question the harvester or even the intermediary vendor of our food and must rely on more advanced methods of traceability.