Food Manufacturing Guest Contributors

  1. The Pros And Cons Of Contact Coding Technologies In Packaging

    In my last article, I discussed package and product coding in general terms. Now, I want to get into the nuts and bolts. There are two classes of coders: contact and non-contact. As the name implies, contact coders make physical contact with the package, such as a label. Non-contact coders do not. Both technologies are available in formats that can be used inline or off and for continuous or intermittent operation. This article will discuss common contact coding technologies with pros and cons. A subsequent article will discuss non-contact coding technologies.

  2. Tips For Choosing A Pump System For Food And Beverage Applications

    In the simplest terms, pumps in food and beverage applications are used to transfer product from one place to another. The examples are endless — unloading rail cars filled with corn syrup destined for a cola beverage, use in dewatering devices or presses, and feeding high-temperature cooking processes or heat exchangers. Other applications include dosing or metering processes used to apply coatings, such as placing chocolate onto a pretzel.

  3. Understanding Protein Choices To Meet Consumer Demand

    One walk down the aisles of any supermarket will demonstrate the strong consumer demand for protein. From cereals to snacks, from bars to beverages, the increasing number of mainstream brands focusing on protein inclusion and promotion on their labels is a testament to consumer interest in this macronutrient. In fact, according to the International Food Information Council Foundation (IFIC), 58 percent of consumers consider protein when making decisions about food purchases.

  4. The Role Of Inline Coding And Printing In Food Packaging

    Virtually all food products need two types of information on the packaging and occasionally on the product itself. First is fixed information which does not change from day to day. Fixed information includes product name, UPC barcode, instructions, and more. The other is variable information that changes on a day-to-day or lot-to-lot basis.

  5. A FSMA Rundown: Where The Industry Currently Stands On Preventive Controls Rules

    The FDA’s Food Safety Modernization Act is designed to standardize food safety within the U.S. and countries importing food to the U.S. Now that the Preventive Controls for Human Food (PCHF) rules have been finalized, compliance dates are just a couple of years away, and even some documentation is required in less than one year.

  6. Pucks: Not Just For Unstable Bottles

    Pucks are common in the cosmetics industries, particularly fragrances, where they are needed to hold odd shaped bottles. Highly finished bottles are sometimes run in pucks to keep them from getting scuffed by guide rails or other bottles on the line. Pucks with metal inserts are be used with a magnetic conveyor to carry aerosol cans through a water bath to check for propellant leaks.

  7. Have We Lost Our Way With HACCP?

    As food safety becomes an increasingly important issue, it might be a good idea to take a step back and reexamine your food safety plans. Asking a few key questions, such as “who are my customers?” and “how do my HACCP plans help them?” are a good place to start.

  8. What Is OEE, How Do You Determine It, And What Should You Do With It?

    It's a simple concept, but an ongoing challenge; you need to do more with less. Your customers, the ones who pay hard-earned cash for your products, tell you so daily. You know in your gut that constantly improving efficiency is the only way you can stay ahead of your competition. Every day is do or die. Every little bit is important. Too many people look at a couple points gained and think "Peanuts. It can't amount to much in the overall scheme of things." Wrong. Each 2 percent point gain adds an extra week, or more, of annual production for free.

  9. BoDeans Baking Group Maintains Top Food Safety Certifications With Allergen Control Best Practices

    Most food manufacturers would say their top priority is creating great products that consumers can’t get enough of. The layman might assume that a food manufacturer’s number one goal is all about flavor and high-quality ingredients. But, there’s something that trumps even those key elements of food manufacturing: allergen controls.

  10. 3 Things To Consider When Selecting Compressed Air Systems For Food Manufacturing

    There are many factors to consider when selecting a compressed air system for food industry applications. Compressed air is widely used in the food industry for various applications, including instrument air, food transport, packaging, bottling, fermentation, control systems, and more.. In order to avoid safety hazards, eliminate the risk of product recalls, audit failures, and achieve the highest efficiency and reliability, the chosen compressed air system should meet the criteria outlined in this article.