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Stellar is gearing up for the International Baking Industry Exposition (IBIE) in October, and gluten-free baking continues to be one of the hot industry topics this year. The gluten-free food segment is projected to reach $4.8 billion by 2021. So, where does your plant fit into the gluten-free market?
Continue Reading “Gluten-Free Processing: How to Overcome 4 Common Challenges in Your Bakery Plant”
Ask any food manufacturer or processor if they are committed to high safety and quality standards and their answer will, of course, be yes. But even with the strictest standards, thousands of recalls are still issued each year in the U.S. In 2015, the FDA recalled 9,178 products, a 12-percent increase over the previous two years. If you weighed the amount of goods the USDA recalled last year alone, it would be as heavy as 52 Boeing 747 airliners. That’s a lot of product gone to waste.
Continue Reading “Preventing a Recall: How to Manage 3 Threats Facing Food and Beverage Plants”
This is a question we hear food plant owners asking themselves time and time again when embarking on new projects. Do I really need to invest in prequalifying subcontractors? I have relationships with other vendors—why pay someone else to hire subs when I can save money and just pick people myself? There are plenty of reasons that hiring subs must be taken very, very seriously. The wrong decision can result in risks ranging from project delays and unexpected expenses to safety threats. And with food manufacturing facilities in particular, you have the added layer of food safety risks. Here are some things to keep in mind if you’re on the fence about investing time and resources into prequalifying food plant subcontractors for your project.
Continue Reading “Should You Invest Time and Resources to Prequalify Food Plant Subcontractors?”
Many food plants operate 24 hours a day, seven days a week, in some capacity. Without proper planning, quality control, good manufacturing practices (GMP) and sanitation procedures, an around-the-clock operation is a high-risk candidate for food safety dangers. In this type of environment, how are essential retrofits and renovations accomplished without compromising daily operations, food safety and personnel safety?
Continue Reading “6 Food Safety Areas to Examine During Operational Facility Improvements”
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.
Continue Reading “Food Plant Refrigeration: Everything You Need to Know About Blast Cells”
Today, firms are “[designing] safety for each worker into every phase of every building project.” We’re addressing worker safety from the start—at the facility design phase—strategically designing plants with safety at the forefront. We call this “sustainable safety”: a strategy that unifies design and construction teams with owners and managers to identify potential hazards and integrate employee safety through design, products, services and educational programs.
Continue Reading “How to Design Your Food Plant for Worker Safety”
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.
Continue Reading “3 Benefits of a Food Plant Observation Deck”
As Henry Kissinger said, “If you don’t know where you are going, every road will get you nowhere.” But how do we develop an effective roadmap when the industry is in a state of transformation? During our Food Engineering webinar last week, co-host Diane Wolf and I discussed the importance of a strategic plan when preparing for your food manufacturing business’ future.
Continue Reading “How to Evaluate Market Trends to Grow Your Food Business”
Did you tune in to our Food Engineering webinar today? We discussed why strategic plans are important to your facility’s growth, and what information makes them effective.
Continue Reading “[SlideShare] 5 Crucial Components Your Food Business’ Strategic Plan Must Include”
If your roadmap is wrong, you’ll get lost. Ensuring your company’s roadmap—or strategic plan—embodies best practices is essential for your business’ future. With a three-to-five-year plan, there are several moving parts you must consider. Here, we review crucial elements your strategic plan must include, providing a downloadable checklist for you to use for your own plan.
Continue Reading “How Does Your Food Business’ Strategic Plan Stack Up? [Downloadable Checklist]”
![[SlideShare] 5 Crucial Components Your Food Business’ Strategic Plan Must Include](https://stellarfoodforthought.net/wp-content/uploads/2016/06/Screen-Shot-2016-06-22-at-1.35.20-PM.png)
![How Does Your Food Business’ Strategic Plan Stack Up? [Downloadable Checklist]](https://stellarfoodforthought.net/wp-content/uploads/2016/06/Screen-Shot-2016-06-15-at-1.57.35-PM.png)
