Food Industry Insights

  1. What Happens When Enterprise Software Is Too Hard to Use?

    In mid-2011, a study was conducted to understand how usability challenges may cause individuals to work outside the system of record. This causes the manufacturer to lose value as employees use other systems. When faced with usability challenges, respondents indicated they may also use a number of free or low-cost online tools including Google Docs and Dropbox. In this primary research report, we see that when ERP is too hard to use, people rely on spreadsheets instead.

  2. Four Key Steps On The Journey From HACCP To HARPC

    The Food Safety Modernization Act will soon have a dramatic impact on the food safety and regulatory landscape for facilities producing products regulated by the FDA. The Preventive Controls for Human Foods proposed rule, which is expected to be published as a final rule this month, will significantly change the way food manufacturing companies document their food safety systems. The traditional approach of using the HACCP (Hazard Analysis Critical Control Point) system will transition to the new HARPC (Hazard Analysis Risk-Based Preventive Controls) system. The change will be required by the new FDA regulatory standard defined in 21 CFR 117.26(a).

  3. FSMA: Engineering For Food Safety

    Food safety is non-negotiable and high variations in product offerings can create quality and safety challenges. Thist article will explore the factors food engineers face in designing and creating environments for modern food safety systems.

  4. Gamma Irradiation Enhances Shelf Life For Dairy Products

    A major challenge in keeping dairy products fresh throughout the supply chain is contamination of yeast and mold, which are naturally present everywhere and quickly lead to untimely spoilage. While pasteurization and preservatives can prevent spoilage and enhance product shelf life, some overlook the role clean packaging can play. To avoid spoilage, reduce shelf life, and possible product recalls, packaging materials must be decontaminated prior to product exposure to prevent the introduction of pathogens. One technique used to sanitize dairy packaging is gamma irradiation. The technology is highly effective in making dairy packaging less susceptible to airborne molds, bacteria, and yeast, but the word “irradiation” is perceived negatively. In reality, the opposite is true.

  5. What Does The Future Hold For Food Safety Regulations?

    The FDA recently requested a higher budget for the implementation of its food safety regulations that significantly impact the food industry. With new regulations, companies should stay on top of the latest changes that could impact production and profits. This article will explore some of the impacts of the evolving regulatory landscape on the food industry.

  6. The Beginners Guide To ERP For Food Processors

    Technically, ERP stands for “Enterprise Resource Planning” software, but really it could stand for “Everything Right & Profitable” or “Easier Realized Profits”.

  7. The Metal Detection Guide: Building An Effective Program

    Most manufacturers and processors in the food and pharmaceutical industries recognize the need for metal detection systems and that they are an essential element of any efficient and effective quality-focused regime. There is an ever greater need for metal detectors in an increasingly competitive market-place driven by a growing range of complex factors including changing customer requirements, the tightening of industry standards, and the growth of regulatory and legislative bodies.

  8. 5 Quality Audits Every Food Company Should Be Doing

    If one low-quality food item makes it to a first-time customer, it could completely jeopardize your relationship with that customer forever. Quality audits are a great way to fight against compromised product quality. But, what "quality audits" should be completed and how are they done?

  9. How Much Time Do You Spend Cooking?

    I recently attended the Grocery Manufacturer’s Association (GMA) Science Forum in Washington, DC. This was my fourth time attending and find it to be one of the most educational meetings. What makes this meeting unique is the commitment and open mindedness to new concepts, technologies, and strategies that will keep driving the industry forward through the next decades.

  10. Back To Basics: Q&A With Safe Quality Food Institute

    Why is the Safe Quality Food (SQF) program important?