Inventory Management

Mitigating the impact of package leaks

Wed, 07 Aug 2019 09:00:00 -0400

The food industry is undergoing rapid change, much of which is driven by high consumer and retailer expectations when it comes to food freshness, quality, safety and expedience. That’s a tall order for brands to fill while also focusing on innovation and adapting packaging to align with changing retail trends such as e-commerce.

Early examples of blockchain successes

parkere@bnpmedia.com (Liz Parker) — Fri, 05 Apr 2019 09:00:00 -0400

Ruby's Naturals is an early adopter of blockchain, and has found success with it as a whole.

Ensuring safety, quality and transparency through blockchain technology

Mon, 16 Jul 2018 09:00:00 -0400

With today’s increasingly complex supply chain, brands face an even greater challenge to ensure only the best and safest version of their products reach consumers.

How the founder of Ifoods is using blockchain for food safety

lindellc@bnpmedia.com (Crystal Lindell) — Tue, 29 May 2018 09:01:00 -0400

Kallon, the founder of Ifood, talks about how children growing beards because of food safety issues led to his work in block chain.

How Amazon handles food safety, recalls

lindellc@bnpmedia.com (Crystal Lindell) — Wed, 09 May 2018 13:10:00 -0400

On Dec. 1, 2017, Amazon detected several food safety concerns on a dietary supplement. They suppressed sales the same day and initiated an investigation with the manufacturer. On Jan. 26, almost two months later, the product was officially recalled.

Clemson researchers working on packaging that detects food spoilage

lindellc@bnpmedia.com (Crystal Lindell) — Tue, 24 Apr 2018 09:00:00 -0400

The next innovation in food and beverage packaging could tell you when that cheese in the back of the fridge is getting too old to eat.

New warehouse traceability solutions for the snack and bakery industry

parkere@bnpmedia.com (Liz Parker) — Tue, 13 Mar 2018 16:00:00 -0400

In the modern age, traceability is becoming more and more important, both to suppliers and to end users. Technology and new software is adapting to users’ needs, and 2018 brings new advancements in both areas.

Using temperature indicators to keep food out of ‘danger zone’

info@spotsee.io (Bruce Gaydos) — Mon, 12 Mar 2018 11:18:00 -0400

The “Danger Zone” for bacteria growth is between 40 degrees Fahrenheit and 140 degrees Fahrenheit. In this zone, bacteria grows most rapidly and can double in number in as little as 20 minutes.

How food processors can fight cross-contamination

Laughmanc@bnpmedia.com (Casey Laughman) — Wed, 21 Feb 2018 13:00:00 -0500

To prevent cross-contamination in your plant, you have to consider every single step in the chain and do everything you can to ensure that none of the links are weak.

Amazon V.P. to keynote Food Safety Summit

lindellc@bnpmedia.com (Crystal Lindell) — Wed, 21 Feb 2018 11:03:00 -0500

Carletta Ooton will discuss the company's unique business model and how Amazon is transforming food safety through big data and technology.

The impact of Peanut Corporation of America's criminal convictions

schugd@bnpmedia.com (Debra Schug) — Fri, 16 Feb 2018 10:14:00 -0500

Why food and beverage companies and executives should ensure that food safety is a part of their corporate culture.

The benefits of food safety management systems

lindellc@bnpmedia.com (Crystal Lindell) — Mon, 12 Feb 2018 09:00:00 -0500

For many processors, using food safety software systems means finally getting rid of the rows of cabinets filled with Excel sheets and handwritten data. Some have been prompted to move recordkeeping and food safety management into the digital age by FSMA.

Portable devices grab moisture measurements anywhere

labsw@bnpmedia.com (Wayne Labs) — Sun, 04 Feb 2018 09:34:00 -0500

A near-infrared (or NIR) handheld moisture meter can help locate a problem in your process without physically touching your product.

[Video] How to combat heat resistant bacteria

Thu, 25 Jan 2018 11:45:00 -0500

Editor-in-chief Andy Hanacek spoke with We R Food Safety! consultant Molly Linden about heat resistant bacteria and how producers can work to reduce instances of heat resistant bacteria while putting in procedures to deal with it if it occurs.

Regulatory wild ride for meat, poultry could continue in 2018

bbooren@ofwlaw.com (Betsy Booren) — Wed, 24 Jan 2018 07:49:00 -0500

What does 2018 have in store for the meat and poultry industry? There is a plethora of issues facing our industry from trade to immigration to recovering from weather events. Below are a few regulatory and legislative issues that may affect the FSIS-regulated industry in 2018.

[Video] How heat resistant bacteria forms

Tue, 23 Jan 2018 00:00:00 -0500

Editor-in-chief Andy Hanacek spoke with We R Food Safety! consultant Molly Linden about heat resistant bacteria and what the biggest pitfalls are for producers.

FSMA Update for 2018

lindellc@bnpmedia.com (Crystal Lindell) — Mon, 22 Jan 2018 09:00:00 -0500

Even as food and beverage manufacturers are learning to look on the bright side of FSMA, new regulations keep taking effect, and they all require more than just a good outlook to comply with them.

Prerequisite programs ensure food safety

rickstier4@aol.com (Richard F. Stier, M.S.) — Wed, 17 Jan 2018 09:00:00 -0500

In 1995, the seafood HACCP regulation was enacted in the US and marked a major milestone in the history of food safety.

Formulating and Fortifying with Proteins

Tue, 16 Jan 2018 00:00:00 -0500

Collagen is a family of pure proteins with functional benefits in food and beverages.

Maple Leaf Centre for Action on Food Security announces new partner funding

Thu, 12 Oct 2017 08:00:00 -0400

The Maple Leaf Centre for Action on Food Security, Canada, announced investments in four new projects that focus on advancing food security in Canada.

Champions 12.3 launches food loss, waste report

Wed, 20 Sep 2017 07:11:00 -0400

A new report assesses the world’s progress toward Target 12.3 of the sustainable development goals (SDGs), which calls on all nations to halve food waste and reduce food loss by 2030.

Study: Less food wasted when using frozen produce

Fri, 04 Aug 2017 10:01:00 -0400

Consumers create less waste from frozen vegetables, potato products and berry fruit than from fresh or alternatives in cans or jars, according to a study by Wageningen University & Research, The Netherlands.