It’s not just the production of food products that matters, but the facilities in which it is processed and stored that make the difference between a fresh, quality product and the not-so-appetizing alternative. Several factors help promote product integrity within the dairy industry including automated and human handling, proper temperature and moisture control and adhering to regulated storage time. Introducing air circulation into these facilities ensures product quality from production to delivery, significantly reducing or even eliminating condensation and mold build-up which adversely affect food employee safety.
The future looks bright for yogurt makers. According to Mintel’s December 2011 report on yogurt and yogurt drinks, the market will grow by 49% to reach $9.5 billion in 2016. U.S. sales shot up from $4.7 billion in 2006, to $5.5 billion in 2009, to an estimated $6.4 billion in 2011, with refrigerated yogurt—premium Greek-style yogurt in particular—leading the way.
When choosing a new ERP system, look for a solution with built-in features specifically for highly regulated industries, such as dairy.
November 29, 2012
As regulations grow increasingly complex, it is ever more important for dairy manufacturers to choose the correct Enterprise Resource Planning (ERP) software to manage their processes. There is no room for human error when the cost of one mistake could lead to a food recall, illness and in extreme cases death.
The Belgium-based detergent company Realco has developed a unique enzyme-based solution for removing biofilm contaminations within the food & beverage industry.
November 14, 2012
Biofilm is a collection of bacteria encased in extracellular polymeric substance (EPS), more commonly known as slime. This slime forms on surfaces and builds up over time, allowing pathogens to flourish and leading to contamination.
One-Step AcidTM (OSA) is a new patented detergent manufactured by DeLaval Cleaning Solutions designed to improve CIP cleaning efficiency by combining the alkaline detergent and acid cycles into one cleaning step.
Today, consumers are very much aware of food additives, which in their eyes are equal to chemical or synthetic components, even though many additives holding e-numbers are actually natural ingredients. To meet the consumer’s demand for leaner label products, Palsgaard has developed a new series of emulsifier and stabilizer blends for ice cream which reduce the e-numbers from the common 3 - 5 to only 2 or even 1 e-number without compromizing the quality of the ice cream.
Protecting your brand in the marketplace is one of the most important functions a food manufacturer performs. But all the investment to establish a reputation for product quality could be lost in the event of one safety recall.
A variety of reasons lead companies that pack food to invest in X-ray inspection systems. Some see them as an essential tool for managing risk, others believe they will help improve quality, and yet others see them as a marketing tool for managing their own reputation.
Consumer safety has always been a primary concern for food processors. However, the recent enactment of the Food Safety Modernization Act (FMSA) has turned the intensity up even higher. (FSMA shifts federal regulator focus from responding to food contamination issues to preventing them.)