Food Online From The Editor

  1. Reducing Food Waste Requires Thinking Outside The Box
    2/4/2016

    According to USDA Secretary of Agriculture Tom Vilsack, nearly 133 billion pounds of food makes its way to the landfill each year in the U.S. Needless to say, this is an enormous amount of wasted food and it is creating major business, environmental, and social problems. Here, Meghan Stasz, Senior Director of Sustainability at the Grocery Manufacturers Association, answers my questions about what food manufacturers can do to reduce or eliminate food waste in both manufacturing facilities and in their supply chains.

  2. Food Online’s Top 10 Of January
    2/1/2016

    What was most important to our readers in January? Take a look back at last month by reviewing the 10 most-popular articles that appeared on Food Online.

  3. PepsiCo’s Four Lenses Of Packaging Design
    1/28/2016

    Dennis Furniss, VP of Nutrition & Sport Design at PepsiCo, recently took some time to discuss with me the company’s philosophy on designing food and beverage packaging. In the discussion, Furniss stressed the importance of packaging in establishing brand identity, as well as e-commerce’s influence on packaging design. Furniss will be speaking at the upcoming AmericaPack Summit, being held February 22-23, 2016 in Las Vegas.

  4. McCormick’s Packaging Innovation Philosophy: The Consumer Is King
    1/19/2016

    I recently spoke with Dr. Michael Okoroafor, VP of Global Packaging Innovation at McCormick, to discuss the packaging design and innovation process at the company. In his newly created role, Dr. Okoroafor is focused on optimizing the packaging design and development processes for food, herbs, and spices.

  5. Overcoming The Obstacles Of Building A FSMA-Ready Supply Chain Program
    1/11/2016

    The FDA’s final rules for Preventive Controls and Foreign Supplier Verification Program, which were released on September 17 and November 27, 2015, respectively, create new requirements aimed at ensuring the safety of foods, including ingredients and raw materials, through the supply chain. Whether a company is an importer or a manufacturer, if it relies on a supplier to control hazards, it likely will need to develop a supply chain program that includes a process to approve suppliers and to identify verification activities of those suppliers based on risk. Here, Jennifer McEntire, Vice President of Science Operations at the Grocery Manufacturers Association (GMA), answers my questions about creating supply chain control programs.

  6. Don’t Be The Weakest Link: Improving The Food Industry’s Supply Chain
    1/4/2016

    The food industry’s supply chain is a difficult landscape to traverse. New technologies seem to arrive on a monthly basis, logistics always presents its own unique challenges, consumers are becoming increasingly demanding, and food safety legislation is constantly evolving — it’s a lot for food manufacturers to stay on top of. Here, Daniel Triot, Senior Director of the Trading Partner Alliance of the Food Marketing Institute (FMI) and Grocery Manufacturers Association (GMA), answers my questions about supply chain obstacles food manufacturers and retailers are facing and offers guidance on how to overcome them.

  7. Food Online’s Top 10 Of November
    12/1/2015

    What was most important to our readers in November? Take a look back at last month by reviewing the 10 most-popular articles that appeared on Food Online.

  8. Does Your Food Safety Plan Meet The Demands Of FSMA’s Preventive Controls Rule?
    11/19/2015

    FSMA’s Preventive Controls For Human Food rule was published on September 17 and became effective November 17. Large food manufacturers must be compliant with it beginning next fall. A major part of complying with this rule is creating and implementing a Hazard Analysis and Risk-based Preventive Controls (HARPC) food safety plan. Here, Jennifer McEntire, Vice President of Science Operations at the Grocery Manufacturers Association (GMA), took some time to answer my questions about creating a HARPC-based food safety plan to comply with FSMA’s Preventive Controls For Human Food rule.

  9. How 3PLs Can Help Food Manufacturers Keep Temperature-Sensitve Products Safe
    11/17/2015

    Shipping products that require temperature control is a very complicated process and new regulations, such as FSMA, are adding more complications. For food manufacturers who make temperature-sensitive products, navigating the ever-changing landscape that is the cold chain can present many obstacles. To overcome these challenges, it may be best for food manufacturers of temperature-sensitive products to partner with a third-party logistics company specializing in temperature-controlled shipping.

  10. Addressing Concerns Of FSMA’s Produce Safety Rule
    11/9/2015

    FSMA’s Produce Safety Rule became final on October 31, 2015. This rule covers nearly every aspect of the growing, harvesting, packing, and holding of produce for human consumption. Because there are so many new criteria, it comes as no surprise that there is confusion among produce growers about how to comply with them. Here, Nye Hardy, a former director of food safety at Dole Fresh Vegetables, answers my questions about becoming compliant with FSMA’s Produce Safety Rule and the effects it will have on the produce and food manufacturing industry.