Featured Beverage Content

81. Improving Shelf Life With Modified Atmosphere Packaging (MAP) 2/11/2016

    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.

82. Shelf Life Studies: Basics, Principles, And Concepts 1/11/2016

    Shelf life studies are used to determine how long a product can reasonably be expected to maintain its quality, safety, and character. These studies take into account not only products’ functional qualities such as safety and effectiveness, but also cosmetic qualities such as color and texture that make them appealing to customers.

83. The Black Lagoon Or The Blue Lagoon? 8/31/2015

    To men of a certain age, the word “lagoon” conjures two very different images. In the first, it’s the Creature from the Black Lagoon — a scary gill-man emerging from the ooze. In the other, it’s the idyllic Blue Lagoon, with Brooke Shields frolicking in an island fantasyland.

84. Tips For Overall Equipment Effectiveness (OEE) In F&B Production 8/7/2015

    Considering OEE in food manufacturing provides clear guidance on how to maximize productivity. But, what affects OEE and how do you get started on the path to optimization?

85. Case Study: X-Ray Inspection Of Drink Powders And Spice Blends In Metalized Films 6/4/2015

    A large, international food producer uses X-ray inspection systems to increase value creation in production. In addition to its high quality demands, this international food group has committed itself to the fight against food wastage. Following the principle, "What men eat must be pure," the company wants to ensure perfect product quality so that complete batches of food that may contain contaminations no longer have to be returned and destroyed, in turn reducing food waste. Such product recalls are expensive and — what is much more important — damaging to a company's image. In addition to comprehensive inspection procedures in every production stage, the measures also include the installation of product inspection systems in the packing lines prior to dispatch.

86. Quality Systems Based On Global Food Safety Initiatives 4/17/2015

    Customers and federal regulators expect more and more from food suppliers in today’s increasingly competitive and federally-monitored marketplace. New tools and technologies offer effective ways to meet those needs with easy implementation, reasonable costs, and immediate benefits. In this case study, sweets and spices purveyor Kalustyan reports on how product solutions are fueling growth.

87. Tips For Complying With New Food Safety Regulations 4/17/2015

    The Food Safety Modernization Act (FSMA) tasks the FDA with strengthening the food safety system, featuring a special emphasis on prevention. The stakes are high, and the challenge is very real. Nearly 48 million Americans get sick, 128,000 are hospitalized, and 3,000 die each year from food-borne diseases, according to the Centers for Disease Control and Prevention (CDC).

88. Tips To Improve Contaminant Detection In The Dairy Industry 4/17/2015

    While each process in the dairy industry starts with the same primary ingredient — milk — the end products, processes, and packaging vary greatly in terms of the best solutions for contaminant detection. The further the milk is processed, the higher the risk is of contaminants entering the production stream. This article offers guidance for detecting those contaminants in dairy products at every stage of production.

89. Using Six Sigma And The Right Instruments To Reduce Variation In Ingredients 9/17/2014

    Manufacturing foods and beverages that consistently meet consumers’ expectations begins with the raw ingredients. Variations in even one ingredient can significantly disrupt the appearance, texture, or taste of the final manufactured product.

90. Dispensing Equipment And Global Regulatory Compliance 5/8/2014

    How the right tubing solution can help brand owners stay ahead of regulatory changes and ensure a consistently positive consumer experience with dispensed products.