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Informative articles, news, and trends across various food ingredients and equipment supplier categories.

ARTICLES

whole30bowl_sirloin_PRE

Consumer Appetite for Beef and Other Animal Proteins Remains Strong

The variety of cuts available in the grocery store has dwindled over the years because most consumers know less and less about the animals they consume
July 15, 2021
John Shackelford
There is a massive demand for protein and many product developers are turning to beef to meet the demand. As with the rest of the food industry, the meat industry is evolving to meet new consumer needs and preferences in this increasingly globalized economy.
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AI and cybersecurity

AI, machine learning and cybersecurity

Machine learning and AI help processors outsmart cybercriminals
June 16, 2021

Technology companies are employing AI/ML techniques to deter nefarious actors, but users still need to exercise common sense in defending their industrial control systems.


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OneStop

When automation projects need special attention and ASAP delivery, a one-stop SI delivers

Two uniquely different cases show how an adept system integrator can build customized equipment and lines not available off the shelf
June 16, 2021
Wayne Labs

Increasing production speed while keeping rejects low and quality consistent—and maintaining food safety—is the goal of every food and beverage processor. Today, many food processors look toward automation to provide the solutions needed to attain the necessary throughput to be competitive.


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AutoCoding

Automated coding and labeling helps improve California rice product manufacturer’s process

Farmers’ Rice Cooperative implemented AutoCoding Systems’ coding and packaging verification solution to its ERP system, which helped meet operational goals.
June 16, 2021
Sharon Spielman

Farmers’ Rice Cooperative (FRC), a grower-owned rice cooperative located in Sacramento, produces an average of 750,000 packs of rice per month in 26 different variations, 51 different packaging options and 43 different size options.


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NovaTech

Automating production at marine algae omega-3 oil facility

When Veramaris upgraded its systems and processes, it needed to maintain output while meeting quality, production standards
June 16, 2021
Sharon Spielman

Veramaris, a $200-million joint venture, upgraded its systems and processes to produce omega-3 oil from marine algae—all the while needing to maintain output and meet quality and production standards.


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LeeKumKee-Grilled-Steak

Building Flavor on Fluid Foundations

Taking Stock: Stocks, bases, and sauces provide rich opportunity to construct complex flavor
June 4, 2021
Dan Follese
Stock is defined as a cooking liquid that is flavored by simmering animal bones and/or meat, fish, in water or wine with vegetables typically comprised of onion, celery, and carrots (also known as mirepoix) and sometimes other vegetables (or vegetables alone) until a desired flavor is achieved. The classic stock flavorings are beef, chicken, fish, and vegetable/mushroom/miso, and each type finds itself at various stages of use on today’s menus.
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gastroplexmarshmallows

Sweetener Blends Continue to Expand and Become More Nuanced

The Sweet Life: What does the sweetener landscape look like as we enter the third decade of the 21st century?
June 4, 2021
Alexa Bosshardt MPS, RDN
The 2019 International Food Information Council (IFIC) Food and Health Survey reported that limiting or reducing sugar in the diet, along with eating more fruits and vegetables, topped the dietary changes consumers were making. Of those surveyed that year, 38% said they followed some sort of special diet. Of that number, 80% declared some intention to limit or avoid sugars in the diet.
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MSL_Soy

Trending Ingredients and Techniques For a New Era of Baked Goods

Baker's Dozen: A Modern Baking Primer - Bakers range of ingredients in order to keep up with rapidly shifting trends and expanding consumer preferences
June 4, 2021
Amelia Levin
It’s a new era of baking. New ingredients and innovative discoveries in the bakery sector continue to push the envelope when it comes to meeting consumer demands for clean-label, “keto-friendly,” low-sugar, plant-based, non-GMO, and, especially, gluten-free products.
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BrowniesTateandLyle

Ingredient Options for Manufacturers Wanting to Keep Labels 'Clean'

Clean label formulations require food products to contain familiar, simple ingredients that are easy to recognize
June 4, 2021
Marisa Churchill
With more than three out of four consumers worldwide claiming to read ingredient labels, it has become critical that food and beverage manufacturers offer clean-label products consumers can trust. Like the term “natural,” “clean label” has no legal definition, so when it comes to innovative approaches, reformulating, and developing products to carry an allergen-free and clean label, research chefs and manufacturers can find ingredient options confusing.
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Calyxt_oil15

Switching to Healthier Oils and Fats Takes Precedence

Many processors are switching to recently developed high-oleic versions of popular and inexpensive oils and shortenings
May 3, 2021
Deborah Cross
Vegetable oils still lead the field over animal-based fats when it comes to new food oil developments. Perceived as healthier in that they contain more unsaturated fatty acids, they have faced challenges when it comes to cooking or baking, as they are not normally robust at the high temperatures needed in heat processing.
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