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There were a total of 440 recalls of FDA and USDA regulated food products in 2017.
The single leading cause of recalls last year? The presence of undeclared allergens and the misbranding of products.
A total of 218 recalls (nearly half of the total) were announced because a product contained ingredients that weren’t declared on the label, such as:
Continue Reading “Preventing Allergen Control Failures and Labeling Mistakes”
In our industry, the best project outcomes require a great deal of planning. When it comes to greenfield and renovation projects, that means formulating a manufacturing analysis and a strategic plan. Before investing in any changes, however, a crucial step is understanding the status quo:
A comprehensive facility assessment can answer these questions and more.
The food industry is in the eye of a hurricane named Disruption.
Sweeping consolidation has turned the traditional food industry on its head, leaving major companies like Heinz, Kraft and Unilever feeling under siege. Other major players are working to “redefine” themselves before they become acquisition targets. Taste preferences have evolved and weekday sit-down meals are no longer a mainstay as families are increasingly on-the-go. Therefore, convenience is the name of the game.
Big companies are being challenged by upstart brands: Chobani challenged Yoplait and Dannon, long-time leaders in the yogurt market, and KIND bars have become one of the fastest-selling snack bars on Amazon. Neither company existed at the beginning of the 21st Century! Is the “slow and steady wins the race” mantra of the food industry on the way out?
Continue Reading “The Food Industry Is Being Disrupted. What Should You Do About It?”
There’s a prevalent double standard when it comes to food facility safety management. Think about the measures taken when a visitor enters a food plant production area: You have to dress out, walk through a foot bath, take off jewelry, wear a smock. All of these precautions are designed to keep your product safe — but what about your maintenance crew?
It’s not uncommon to see safety standards and attention to cleanliness become more relaxed in maintenance areas or on the roof of a food plant. Food safety precautions get a lot of attention because owners (rightfully) fear product contamination and highly publicized recalls, but what about the risks outside your building? One maintenance or construction accident can do just as much damage in negative publicity and lawsuits as a product recall.
Major food recalls are a reminder of how critical detection technology is for a food facility — and lately, it seems we’re being reminded far too often. There are a lot of variables when it comes to x-ray and metal detection systems: What should you buy? How much protection is enough? How do you maximize performance? Let’s start by understanding the difference between x-ray and metal detection technology.
Continue Reading “X-ray and Metal Detection Technology: Get the Most from Your System”
A new year means a new start for some food and beverage companies: Some will be building new plants, others will be renovating existing ones. But no one wants to kick off the new year with a bloated budget. An integrated approach to designing and constructing your next big project can help your bottom line in 2018. Let’s look at how.
Believe it or not, 2018 is just around the corner. A lot happened in the food industry in 2017, including groundbreaking mergers like the Amazon-Whole Foods deal, the first major compliance deadlines for Food Safety Modernization Act (FSMA) rules and the dawn of a new presidential administration.
We know the food industry doesn’t slow down, so what should you keep an eye on as we venture into the new year? Here are some of my top trends to watch in 2018.
Continue Reading “New Year, New Tech: Food Industry Trends to Watch in 2018”
This year was characterized by continued change and disruption in the ever-evolving food and beverage industry from a record-breaking hurricane season to the Amazon-Whole Foods merger.
As a design-build firm specializing in food and beverage plants, we at Stellar observed some notable trends in 2017 that are shaping the way facilities operate and the way companies in the industry do business.
As we approach the new year, here are a few of my reflections and takeaways from the past year in the food and beverage industry.
I had the opportunity to attend Pack Expo 2017 in Las Vegas this fall with a team from Stellar. We met leaders from various segments of the F&B industry and enjoyed showing off our virtual design construction (VDC) technology.
These shows are always a great opportunity to network with food industry leaders and to see the very latest technologies and trends. This year was no exception. These were my big takeaways:
Continue Reading “3 Food Processing Trends from Pack Expo 2017 (and Beyond)”
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP system requires that potential biological, chemical or physical hazards are identified and controlled at specific points in the process. Any company involved in the manufacturing, processing or handling of food products can use HACCP to improve food safety.
So how does it work? Implementing a HACCP system requires that both prerequisite programs and HACCP plans are implemented:
Let’s examine the steps to developing a solid HACCP plan.
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