Manufacturing: Page 150
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Packaged salads' potential for manufacturers
The industry can use "better-for-you" ingredients and nutrient-saving processing methods while maintaining convenience.
By Carolyn Heneghan • May 23, 2016 -
Managing oven airflow a key production strategy
Oven airflow management could be an important strategy as more companies determine ways to improve productivity and cost effectiveness.
By Carolyn Heneghan • May 20, 2016 -
Explore the Trendline➔
Getty Images
TrendlineHow AI is transforming the food and beverage industry
Companies are leaning on the technology across nearly all parts of their operations, from marketing to product design.
By Food Dive staff -
301 Inc., CAVU back Kite Hill's latest $18M funding round
301 Inc. and CAVU Venture Partners also joined together in an investment in cottage cheese startup Good Culture earlier this year.
By Carolyn Heneghan • May 20, 2016 -
What record US organic food sales mean for the industry
However, availability of ingredients and farms certified to produce organic foods limits growth.
By Carolyn Heneghan • May 20, 2016 -
FDA
Meeting FSMA requirements ranges from filling in gaps to brand new system
Some manufacturers will be close to compliance, while others will need to develop and integrate entire systems for risk prevention, traceability, and documentation.
By Carolyn Heneghan • May 19, 2016 -
Execs: Plant-based, locally-sourced trends fueling food and beverage industry change
While locally-sourced foods haven't surpassed organic food sales, the demand is stronger, Paul Lightfoot, CEO at BrightFarms, said at a recent Fortune summit.
By Carolyn Heneghan • May 18, 2016 -
Manufacturers can postpone consumer GMO litigation concerns in VT, could still face fines
Vermont legislators attached a rider to an omnibus budget bill that delays consumers' "right to action" against manufacturers that do not comply with the GMO labeling law until July 1, 2017.
By Carolyn Heneghan • May 18, 2016 -
Why mechanically tenderized meat labels could be worth the cost
Today marks the official rollout of new labeling requirements for mechanically tenderized meat products, per the USDA's Food Safety and Inspection Service.
By Carolyn Heneghan • May 17, 2016 -
Exploring the benefits of quick chill cooling systems for hog producers
A manufacturer could improve its long-term investment return by reducing shrink and boosting quality.
By Carolyn Heneghan • May 16, 2016 -
Survey: Consumers' food opinions still changing, media plays major role
Nearly one-third (31%) of surveyed Americans said they altered their opinions about at least one dietary component in the past year, a survey found.
By Carolyn Heneghan • May 13, 2016 -
How manufacturers can tap conveyor suppliers for safety insights
Suppliers can make manufacturers' operations safer through increased accessibility, optimized frame design, and third-party hygienic certifications.
By Carolyn Heneghan • May 13, 2016 -
Bird flu egg shortages end, but demand has yet to recover
U.S. egg prices have fallen 75% since a record high in August, and in some cases lower than when the epidemic began.
By Carolyn Heneghan • May 12, 2016 -
Report: What millennial eating habits actually look like
Many millennials talk a healthy game, but a new report suggests they don't eat as much healthy food as older generations.
By Carolyn Heneghan • May 11, 2016 -
Deep Dive
Innovation Station: Food and beverage technologies that disrupt the status quo
From protein chips to in-carton produce quality sensors, what impact could accelerator Food-X's most recent round of cohorts have on the industry?
By Carolyn Heneghan • May 10, 2016 -
Sponsored by National Sunflower Association
75% of consumers want to buy products made with USA Sunflower Oil
Sunflower oil will differentiate your product from all the others. Here's why.
May 10, 2016 -
What Harmless Harvest's proprietary microfiltration process means for the industry
Manufacturers have tried to find other processing methods that don't involve high heat.
By Carolyn Heneghan • May 9, 2016 -
FDA survey suggests manufacturers need to do more with salt, less with label claims
The survey found that three-quarters of participants believe that foods and beverages in the grocery store have the same amount or more salt than they did five years ago.
By Carolyn Heneghan • May 9, 2016 -
Report: US chocolate market poised to hit $30B by 2021 — and what that means for the industry
Growth is coming from consumers' rising disposable income and increased demand for sugar-free, dark chocolate, and premium chocolate varieties.
By Carolyn Heneghan • May 6, 2016 -
How juice wastewater could be a viable beverage packaging solution
Being able to repurpose waste created during processing could mean an economic boost.
By Carolyn Heneghan • May 5, 2016 -
Nestle's voluntary sodium target support aligns with its health-focused strategy
Nestle is also pushing forward in new segments of health and wellness-based products, including medical foods.
By Carolyn Heneghan • May 5, 2016 -
Global food prices creep up, but not enough to stop ingredients producers from looking elsewhere
Volatile commodity pricing leaves ingredients companies vulnerable, so many are flocking to other ingredient categories.
By Carolyn Heneghan • May 5, 2016 -
From fashion to food: How large manufacturers can stay on-trend alongside startups
Like with fashion, consumers can be fickle about food and beverage demands. Flexibility, adaptability, and nimbleness are key.
By Carolyn Heneghan • May 4, 2016 -
Pod culture: Single-serve product manufacturing still has a future
Food and beverage pod producers still face whether to use proprietary pod technology, in addition to environmental and waste concerns.
By Carolyn Heneghan • May 4, 2016 -
How continuous systems can improve manufacturers' authenticity, efficiency
Continuous cooking equipment can be as flexible as batch equipment but provide the scale manufacturers need to meet increased consumer demands.
By Carolyn Heneghan • May 3, 2016 -
Say cheese: Tips for the food industry on handling the US cheese overload
Prices for cheese have plunged, making it now a potentially more profitable ingredient for manufacturers to use.
By Carolyn Heneghan • April 29, 2016
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