Featured Beverage Content

51. Considering In-House Food Pathogen Testing? Answer These 8 Questions 8/10/2017

    From time to time, we come across companies planning to incorporate a food microbiology lab for in-house testing. But, sometimes companies don’t understand the complexity associated with starting these labs. This article presents key questions companies should ask to help determine if an in-house food microbiology laboratory is appropriate.

52. How Artificial Intelligence Can Help F&B Supply Chain Management 7/19/2017

    Supply Chain Management is a constant struggle. Between giving consumers insights, meeting their demands, keeping real-time inventory, and ensuring all products meet quality specifications, there is a lot of data to manage. That's where Artificial Intelligence (AI) can provide F&B companies with new supply chain insights to stay ahead of the curve.

53. Avoiding Recalls Through Physical Hazard Prevention: Are You Doing Enough? 6/13/2017

    Preventing physical hazards in food continues to be challenging, and frequently, the reason for companies and/or regulatory agencies issuing recall notices. A brief review of the recalls viewable online at Recall.gov indicates that the number of recalls for physical hazards per month ranges from zero to eight involving USDA and FDA amenable products. This article will provide steps to help food companies keep physical contaminants out of food, as well detail the latest technologies helping to reduce physical contamination-related recalls.

54. Executive Guide To Real Time Operations Profitability: Manufacturer Benefits 6/9/2017

    This is part one of a two-part paper addressing the value of implementing a real time operations infrastructure to gain visibility, productivity, quality management, and real-time asset utilization.

55. Real-Time Operations Profitability: Benefits Manufacturers Can Expect 6/9/2017

    This paper addresses the value of implementing a real-time operations infrastructure to gain visibility, productivity and throughput, quality management, and real time asset utilization.

56. Whole Genome Sequencing Will Make Food Safer... Just Not Immediately 5/19/2017

    For years, there has been a buzz about how genome sequencing is revolutionizing food safety. It is definitely an incredible tool giving an immediate understanding of the genetic composition of microbial pathogens, including bacteria and viruses. However, there are still gaps needing filled regarding how pathogens produce disease and survive in foods. Genome sequencing brings us more tools to further characterize pathogens, but do not expect any other parts of food safety to be forgotten soon because of WGS.

57. 9 Ways Technology Aids FSMS Implementation And Continuous Improvement 5/18/2017

    There are many aspects of resource allocation to consider when developing a food safety management system (FSMS) for a business and there are efficiencies to be gained in almost every area of an FSMS. Technology and software can provide your team with the tools to monitor production targets and deviations in real-time and more efficiently than visual inspection.

58. Manufacturing Plants Based On The Lego Principle 5/2/2017

    Small batches and multiple products in the same plant — these are the market demands to which more and more manufacturers need to adjust. The answer is based on the "Lego principle."

59. TOC – An Insightful Sum Parameter 4/25/2017

    In recent years, TOC has steadily gained in importance in both wastewater and drinking water analysis. In relationship to COD TOC provides specific information about the type and origin of organic loads in wastewater.

60. TNTplus Vial Tests: Expert Testing Made Simple 4/25/2017

    The launch of the world’s first ready-to-use reagent packages for photometric analysis in the 1960s had a substantial effect on water analysis.