Questions to answer when building your business plan
Dec 8, 2016
Does your food processing company have a strategic plan? Failing to plan is planning to fail—especially when it comes to your business. Earlier this year, Stellar hosted the Food Engineering webinar, 3 Key Elements in a Successful Strategic Plan for Growth. That webinar is now available on-demand, so you can still catch up on our discussion about how strategic planning can benefit food manufacturing plants, and how you can get started with developing your own strategic plan.
Dec 1, 2016
We’re always talking about the importance of ammonia safety, but just last month we were once again reminded why it’s so important.
Nearly two dozen people were hospitalized and one man was killed after an ammonia leak at a brewery in England. Witnesses who live near the facility said it was hard to take a single breath when walking by the plant because the fumes were “so strong and quite suffocating.”
What two credit interpretation rules mean for temperature-controlled plants
Nov 22, 2016
Food processing and cold storage facilities have historically faced challenges when pursuing LEED certification. Refrigeration and process systems require a lot of energy, and there has never been a specific path or program for these types of facilities under the LEED umbrella. However, LEED v4 and its two specific credit interpretation rules are now making the path to certification more achievable.
Nov 17, 2016
Most of us enjoy cooking food that we love to eat. It’s the cleanup that we hate. Have you ever made a home-cooked meal that didn’t involve cleaning? Probably not. Also, those of us who like to cook would never start with dirty utensils and pans, right?
Food manufacturing facilities operate in the same way. They aim to produce high-quality products while minimizing the cleanup involved, but they must first begin processing with clean equipment. But that can be easier said than done.
Nov 10, 2016
Dust explosions have been linked to numerous fatal accidents in the United States. Between 1980 and 2012, the U.S. Chemical Safety Board investigated more than 280 combustible dust incidents that killed 141 people and injured 767 others.
Food manufacturing plants are among the most susceptible to these incidents, especially those in the baking segment that use a lot of flour and sugar. Of course, protecting your facility and employees is paramount, but the risk factors aren’t always obvious. Before we look at how to proactively protect your facility, let’s examine how these disasters can happen.
Nov 3, 2016
Hurricane Matthew approaching the Florida coast in October 2016. (Source: NOAA)
November marks the beginning of the end for the Atlantic hurricane season. The season officially runs from June 1 through November 30, and the East Coast has seen several major storms in 2016.
Oct 27, 2016
The global alcoholic beverage market is growing, and liquor is gaining popularity over wine and beer. However, the logistics of producing in this multibillion-dollar industry are unlike any other food and beverage sector, especially if you’re looking to expand your product line.
Oct 20, 2016
LEED v4 is here. This latest version of the LEED rating system is “bolder and more specialized for building projects worldwide,” and it features more rigorous standards. While some of the credits and prerequisites are essentially the same as the 2009 version, there are some significant changes you should know about if a new build or renovation is in your future.
Oct 13, 2016
Stellar recently exhibited at IBIE 2016, and the gluten-free market continues to be a key topic of discussion among attendees. We’ve been examining the gluten-free industry leading up to the expo, and we’re concluding the series with best practices you need to know if you’re entering this space. Before you begin producing gluten-free products in your facility, consider these principles to ensure you cater to this growing market safely, efficiently and effectively.
Oct 6, 2016
Last week, we explored how to overcome four common bakery challenges for implementing gluten-free products into your offerings. As the IBIE Baking Expo kicks off this weekend, we’ll continue exploring the growth of the gluten-free market and how bakeries can safely integrate these niche products into their facilities.