When it comes to purchasing new equipment for a packaging line, many companies first seek to minimize capital costs. Managers are motivated to get the best bang for the buck, and low price is easier to justify than the overall quality of an equipment solution. In fact, this “bargain” machinery may very quickly increase their company’s production costs.
Tulip, one of Denmark’s leading producers of processed food for the domestic and export market, produces around 90 tons of sausages each day. A large proportion of these – about 60 tons a day – is packaged under a modified atmosphere of carbon dioxide and nitrogen to keep the product fresh and improve its shelf life. This case study shows how the company improved its efficiency by installing a Modified Atmosphere Packaging (MAP) system.
Bye-bye manual testing: Replaced by new on-line gas analyzer. This case study examines how a meat processing company made the switch from manually and randomly testing of its packages five times each day to an on-line headspace analyzer for its Modified Atmosphere Packaging (MAP) products.
In 2004, Mariscos Linamar, a Spanish seafood company, began to investigate the innovative idea of packaging a proportion of its product in a modified atmosphere, with the aim to extend the product shelf life and improve its appearance. Years of research followed. After extensive research and trials, the optimal gas mixture, comprising oxygen and carbon dioxide blended in a ratio that depends on the product and the format of the package, had been decided upon as well as the best packaging approach. This case study illustrates the process the company used to implement Modified Atmosphere Packaging (MAP) with thermosealed trays.
Hellenic Quality Foods (HQF) is a leading food company in Greece, packaged its products on trays with stretch film until early 2014. This case study shows how the company made the move to Modified Atmosphere Packaging (MAP) to improve its products shelf and extend its customer reach.
Omnibar, a small Montana-based company that produces a unique, high-nutrition food bar, was seeking new markets for the high-grade, grass-fed cattle reared on the family ranch in Montana’s Blackfoot River Valley. This case study examines how the company overcame the packaging challenges associated with its unique product.
In part three of FSMA Fridays: FDA Listeria Guidance, SafetyChain Software’s VP of Marketing, Jill Bender and The Acheson Group’s (TAG) CEO and Founder Dr. David Acheson discussed the FDA’s Listeria Guidance as well as zones one through four in controlling environmental pathogens. Here, in part four, Bender and Dr. Acheson will continue their conversation detailing the FDA’s Listeria Guidance.
Rapid methods of pathogen testing have been gaining acceptance in the food industry. Recent advances in technology result in faster detection and identification of pathogens, more convenient, more sensitive, more reproducible, and more specific than conventional methods.
Bridging the gaps between the food industry and law enforcement, along with creating long-lasting, mutually-beneficial partnerships is essential in food defense efforts. This article will explain some of those efforts, their benefits, and how the food industry can continue to collaborate to protect the food supply chain.
This white paper is primarily aimed at Quality Managers and Production Managers in food manufacturing organizations, although manufacturers in other industries may also find it relevant. It gives guidance on the essential processes of validation, verification, and routine performance monitoring for in-line product inspection equipment.
Short-wave ultraviolet irradiation (UV-C, 200−280 nm) offers one of the most promising, non-thermal technologies that could provide food processors with a safe, energy-efficient, and cost-effective way to gain an added measure of safety and extended shelf life for their products. This article will discuss pros and cons of the existing UV units and introduce new commercial UV unit that can be used to treat products with low and extra low UV-C light transmission (UVT).
In early March, I had the opportunity to sit on a panel discussion with several GFSI stakeholders, representing all aspects of the GFSI certification process. The panel was moderated by Neil Marshall, global director of quality & safety strategy policy and programs at Coca-Cola; and Chris Lomauro, quality manager at General Mills. Our conversation rotated around this scenario: a brand owner found an issue with a supplier who has been previously audited and certified to a GFSI benchmarked program.
Chelsea Milling Co., maker of Jiffy Mix baking mixes, is moving ahead with plans to spend $35 million as part of an expansion that includes the addition of a new mixing tower, according to an article in The Ann Arbor News.