Featured Beverage Content

  1. Wastewater Pretreatment System Helps Garelick Farms Reduce Loading To Local Sewer
    11/28/2017

    Garelick Farms’ significant growth, in addition to that of other industries in the area, was straining the capacity of the Charles River Pollution Control District’s treatment facility. As a result, the District imposed pretreatment requirements of < 1000 lb (454 kg) per day of biochemical oxygen demand (BOD). Garelick Farms required a reliable wastewater treatment solution to meet these limits.

  2. Germicidal LEDs: A Viable Light Source For Food Safety
    11/21/2017

    In addition to their use for Point-of-Use Water Disinfection, UV-C LED-based solutions have now been demonstrated to offer novel and unique approaches to food production sanitation.

  3. 5 Ways Food Companies Can Win In The Digital Era
    11/17/2017

    In 2017, the food industry was filled with disruption — from Amazon acquiring Whole Foods, to significant growth in the meal-kit industry. Because of this, food companies are taking a holistic look at customer bases and determining any possible competitive advantage for 2018. In the year ahead, we'll see five ways the food industry will become more agile and opportunistic in order to win consumer loyalty.

  4. Modernized cGMP: The Nuts And Bolts Of A Preventive Controls Food Safety Plan
    11/7/2017

    Many HACCP plans are not well-integrated with prerequisite programs. Because of this, the food safety system isn't robust. In the first article of a two-part series, I will show that focusing on prerequisite programs, starting with cGMPs, is the best starting point for converting a HACCP plan into a Preventive Controls Food Safety Plan.

  5. Hand Washing: The Foundation Of Reduced Microbial Contamination
    10/17/2017

    Everyone knows hand washing is a basic requirement that leads to significant reductions in food safety risk. But, this basic action is often overlooked and left out of internal audits and inspections. This article describes what proper hand washing is, how to design a hand washing station, and offers advice on establishing a culture of hand washing.

  6. Food Fraud: How You Can Ensure Product Integrity
    10/5/2017

    Most food companies concentrate on the intentional substitution or addition of a substance in a product with verification activities, including testing, organoleptic or other on receipt testing. But, the real challenge is identifying the misrepresentation of products. What can you do to decrease your risks and boost the chances of receiving genuine, certified products?

  7. 3 Food Industry Headaches And What You Can Do About Them
    9/26/2017

    With the emergence of new FSMA rules and a bioengineering labeling rule in the works, the industry is going to have even more headaches to deal with. Environmental monitoring, the threat of intentional contamination of the food supply, and yet another labeling change are emerging and could be another reason for food manufacturers to reach for Tylenol.

  8. Food Defense: A U.S. Army Perspective
    9/20/2017

    Back in 1997, a Veterinarian, Leslie Huck, showed me a checklist he was developing. It focused on intentional contamination and it made me think about how the military is always a target for acts of violence. This article illustrates the evolution of Food Defense and provides insight into what food manufacturers can do to build and improve their Food Defense plans.

  9. Progressing Cavity Pumps: Making The Most Difficult F&B Applications Simple
    9/19/2017

    With the right system design, progressing cavity pumps can reduce cost, lower maintenance needs, and achieve better results in complex conveying applications within food and beverage production.

  10. High Pressure Process Validation: Keeping Foods And Beverages Safe
    9/12/2017

    The success of HPP by many companies demonstrates it as an effective food safety measure that can mitigate risk for a variety of foods. HPP validation and verification are also major requirements of FSMA. According to the law, validation of HPP as a kill-step is required to make sure the HPP treatment is at a level of effectiveness to ensure food safety objectives.