Mar 23, 2017
Coffee continues to be one of the most rapidly evolving markets in the food and beverage industry. Variety in flavor options and the growing popularity of cold brew coffee are just a few of the latest market trends.
Consumer preferences and tastes are constantly changing, and to meet market demand while remaining profitable, producers need greater control over their processing and packaging systems.
Mar 16, 2017
Bottling is one of the biggest challenges in spirit manufacturing. In fact, it’s the most common issue our team encounters when working with clients in this space.
For spirit manufacturers, it’s not usually a question of “Can we make this product?” but rather “Can we get it into a bottle fast enough to fulfill all our orders?”
How you get your product into its bottle can easily bottleneck your entire operation. Are you experiencing inefficiencies at your plant? Wondering why your output isn’t what you estimated? Your problems may stem from issues with equipment, bottle types and/or overall processing lines.
Feb 16, 2017
There’s a lot happening in the food and beverage packaging industry, and if there’s one place to get a pulse on it all, it’s PACK EXPO International. I had the privilege of attending the 60th anniversary of this premier industry trade show last November in Chicago. The event is huge and features hundreds of vendors — with 10×10 booths all the way up to exhibitors that take up nearly a quarter of the largest convention center in North America.
Feb 9, 2017
What’s the first thing you think about when walking into your office each morning? The reality is that you’re likely juggling several things at once, right out the gate.
Manufacturing and processing in the food and beverage space has a lot of moving parts (literally and figuratively), and food processors often have a lot on their plates — food safety priorities, personnel issues and distribution logistics are just a few.
But have you considered how your plant’s operations intersect with your company’s branding?
Jan 12, 2017
With a new year comes a fresh start, and for some business owners that may mean a budget reboot. Perhaps your resolution for 2017 is to cut costs at your facility—but where?
There are a lot of areas to consider, but one of the best ways to eliminate unnecessary costs is to optimize your processes.
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.
Jul 21, 2016
Whether your food plant packages frozen orange juice or processes chicken breasts, a blast cell freezer can be used to freeze almost any product. It’s important to understand the common misconceptions, the importance of proper design and how to operate your blast cell.
Design best practices to elevating your food manufacturing facility tours
Jul 7, 2016
Food plant tours can serve as a valuable sales tool for your company. An observation deck, or viewing gallery, is a sanitary design solution that allows you to roll out the welcome mat to visitors. This moderate, added cost solution can be ground level or elevated, offering a behind-the-scenes look at your plant’s critical processes or packaging. Let’s review design best practices in addition to three benefits these structures can offer your food plant.
May 19, 2016
Quick chill systems are a viable option for hog chilling thanks to improved efficiency, product quality and yield. But to achieve these benefits, and peak performance, your system must be designed correctly.
How quick chilling works, improves pork product output
May 12, 2016
There are more than 68,000 pork producers in the United States alone—competition is fierce. So how can your hog facility remain competitive? By producing the highest quality product possible for consumers, efficiently. And an effective chilling system is key to facilitating the most premium product for your consumers: a flavorful cut of meat with appealing color, firmness and moisture levels. The faster a carcass is cooled after slaughter, the better quality the meat will be. Quick chill systems, specifically, reduce chill time and produce a better cut of meat. While they may be a significant upfront investment for your food plant, this method offers significant advantages and long-term ROI.