Hoses Are The Arteries of Food Production: Have You Selected Wisely?

6 takeaways from a recent Food Processing webinar

Like the human body is dependent upon veins and arteries to support a beating heart, so are food-grade hoses vital to safely connecting various stages of production to an uncompromised finished product.  

Safety is the number one priority of every food processor, and as such owners need to protect the safety of the food they handle every step of the way.

Selecting the correct hoses is essential to success, especially when there are a variety of hoses on the market created for a range of applications, from distilleries to dairies. The specification process becomes paramount: A poorly chosen hose can easily become a weak link in a plant’s food safety program, and even prove a danger to employees.

Degradation from fats and oils is a perpetual battle in maintaining the integrity of hoses, as are other conditions, such as functioning under high pressure as well as the high temperatures of the liquids they transport. Abrasion from machines and flooring within the facility is an added consideration that is sometimes overlooked. 

Food Processing magazine hosted a webinar in December discussing the importance of food-grade hoses for food production. Food Processing magazine editor-in-chief Dave Fusaro led a conversation on the topic alongside two experts from Parker Hannifin Corporation: Matthew Davis, business development manager of the Hose Products Division, and Dylan Shamakian, sales manager of Fluid Connectors Group Hose Products Division. 

Here are some of the most important things to consider when choosing the right hose to keep employees and products safe:

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Food Safety: 7 Pest Hotspots to Monitor

It’s no secret that food processing facilities, warehouses and distribution centers must maintain high standards to ensure food safety. If pests infiltrate a workspace, every area of production is at risk. Not only can pests carry diseases that threaten health and safety, an infestation could also lead to product loss, product recall, reputation damage, product liability lawsuits and a facility’s shutdown.

The Centers for Disease Control and Prevention (CDC) estimates nearly 48 million Americans get sick from foodborne diseases every year, while thousands more are hospitalized or even die from them. 

Understanding the threats, developing a robust pest prevention strategy and recognizing when it’s time to call for help are vital to protecting your operations, staff and customers.

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5 Coffee Trends to Watch in 2022

Nearly two years after the onset of the COVID-19 pandemic in the United States, consumers continue to rely on daily comforts for moments of normalcy in uncertain times. Coffee is at the top of that list.

For years, coffee has earned a top spot among America’s favorite drinks. In a recent national study, the National Coffee Association found 60% of respondents had a coffee in the past day, more than any other beverage — including water!

While it’s a safe bet that coffee will continue being the beverage of choice for many Americans, how they drink it is constantly changing, and the food and beverage industry needs to stay on top of these evolving trends to stay competitive.

We’ve pulled together some of the hottest trends to watch in 2022.

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Make to Stock vs. Make to Order: Why One is on the Rise (and What Manufacturers Need to Know)

Historically, most food and beverage manufacturers have used some combination of production strategies to develop their products, but recent supply chain disruptions and consumers’ desire for variety are forcing many to rethink their approach.

Make to stock (MTS) is a traditional “build-ahead” production strategy in which manufacturing plans are based upon sales forecasts and/or historical demand. A company using this approach would estimate how many orders its products could generate, and then supply enough stock to meet those orders.

Make to order (MTO), on the other hand, is a production approach in which products are not made until a confirmed order is received. This typically allows consumers to purchase products customized to their specifications.

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Maximizing Drone Technology on Food Plant Construction Sites [VIDEO]

Maximizing Drone Technology on Food Plant Construction Sites from Stellar on Vimeo.

Unmanned aerial vehicles (UAVs), commonly known as drones, are revolutionizing the way buildings are designed and constructed. Stellar leverages this technology on our job sites to make projects more efficient, accurate and cost-effective.

Here are some of the ways we utilize drones:

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What is Total Package Oxygen in Beer?

Managing total package oxygen (TPO) can be a challenge for beer producers looking to grow their output. TPO is the total concentration of oxygen (O2) present in packaged beer at the time of packaging. When beer comes into contact with air, it begins to oxidize — and too much oxygen can negatively affect the beer’s flavor.

The ultimate goal is to reduce the amount of oxygen allowed in during packaging to prevent oxidation and maintain product quality and taste. However, this can be easier said than done, especially if you’re transitioning from a smaller-scale production with manual processes to greater throughput with increased automation.

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Get Started with Cloud-based Asset Management in Your Food Processing Plant

You’ve likely heard a lot about Industry 4.0 and the impact of predictive and prescriptive maintenance on the food and beverage industry. It can sound overwhelming, but it doesn’t have to be. In fact, a few basic investments and the right partner can help streamline the way your facility operates and communicates

Food manufacturing facilities are complex and have various ecosystems operating at different levels, including:

  • Raw materials and receiving
  • Processing and KPIs
  • Monitoring (HMIs, PLCs and networks)
  • Inventory and work orders (ERP and PRM)
  • Packaging and distribution
  • Quality, process safety management (PSM) and safety

But all of these systems don’t always talk to each other. In many facilities, an equipment failure triggers a lengthy domino effect: Maintenance staff has to assess the problem, create a work order, check if a replacement part is available and so on.

Does this scenario sound familiar?

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4 Trends Food Companies Must Champion to Thrive in an Age of Disruptive Innovation

If you’re a decision maker in the food manufacturing space, ask yourself these questions:

  • Does your company value sustainability and transparency in its processing?
  • Is your boardroom as diverse as your customer base?
  • Are your company’s leaders listening to those customers to anticipate what they want?
  • Is your company taking tangible steps to be innovative, or does it just say it is?

If you want to thrive — not just survive — in today’s market, you must be answering “yes” to these questions… or at least taking actionable steps toward a “yes.”

The food and beverage industry is changing more than ever before thanks to disruptive innovation, the internet, evolving customer values and more.

Don’t be the next Blockbuster, Kodak or Myspace. The key is to be proactive, not reactive. Where should you begin? Consider these leading trends shaping the industry.

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How to Design Efficient Product Flow into a New Food Plant

Product flow inefficiencies can create a detrimental domino effect within your food and beverage business. When your processing “chain” has breaks and delays, it can cost money, waste time, jeopardize food quality and introduce safety hazards on the production floor.

In last week’s post, we discussed how to detect product flow problems in an existing facility and how to improve them. Now, we’ll focus on how to ensure a new facility is set up for success from receiving to shipping and everything in between.

The ultimate key to success is designing a plant that is linear so that product moves seamlessly downstream through each of the below steps without interruption.

Let’s take a look at those individual steps and how to optimize each for efficient product flow.

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Improving Product Flow in Your Food Manufacturing Facility

Improper product flow can be detrimental to your food plant’s operations in more ways than one. These inefficiencies can cost money, waste time, jeopardize food quality and introduce safety hazards on the production floor.

In this post, we’ll explore the ways your facility may be at risk and what you can do to improve product flow.

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