A cutting in an ice cream plant is rather like reading the reviews after the opening-night performance of a concert. The quality control team (the critics) looks at the finished product and packaging created by the production team (the orchestra). QC reviews whether the process went according to plan.
Dairy foods have been around for thousands of years. The dairy industry has operated plants for hundreds of years. While the equipment and technology used today are noticeably different from 20 years ago, the processing steps are very similar and sometimes unchanged from a hundred years ago.
Cost-saving ingredients help processors stay afloat during struggling economic times, while value-added ingredients, which increase production costs, create a point of differentiation in a competitive marketplace.
Faced with stagnant growth and
competition from non-dairy beverages,
processors try to boost sales with
flavored milk, new retail channels
and new processes.
GEA Procomac launched Fluens 2000, a low in-feed, non-robotized palletizer that is capable of continuous operation at a rate of more than eight layers a minute. Using newly patented technology,
No one wants to wake up to food safety headlines about their plant. But in the past years, food manufacturers and American consumers alike have faced front-page recalls for produce,
Jim Carper Chief EditorEuclid Avenue runs east from downtown Cleveland and out to the University Circle neighborhood and the famed Cleveland Clinic medical center. The boulevard is dotted with abandoned
Where else can dairy processors find the latest in trends, packaging equipment and technology than Process Expo 2011, otherwise known as “the global food and technology show.” Hosted by the
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