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Ready-to-eat

Views: 2630

How to Conserve Energy Across Every Aspect of Your Food Plant

 

Everyone wants to improve their energy management, and while there are countless best practices to improve energy efficiency in your processing, I look at it from an engineering perspective.

When designing a new facility or renovating an existing one, I consider the different ways the plant can prioritize energy management within each engineering group that brings the building to life. Let’s explore how you can design energy management into your next greenfield or renovation project.

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Views: 1743

3 Food Processing Trends from Pack Expo 2017 (and Beyond)

Source: Flexible Packaging magazine

 

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:

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Views: 6469

Industrial Automation: Is It Time to Upgrade Your Control System?

How old is the control system at your facility? In most processing plants, the control system consists of field instruments that are wired to I/O cards which feed to a central PLC controller. Operators communicate with the PLC through a human machine interface (HMI) computer.

While the lifespan of an HMI computer is about the same as a typical desktop computer, the instruments, field wiring, I/O boards and PLC controllers last a lot longer — and the mentality of most operators is: “if it ain’t broke, don’t fix it.” Upgrading a control system is a costly investment, and, as a result, many facilities have field hardware that is decades old.

So, when is it worth upgrading your control system? And what options do you have?

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The 12 Steps to Develop a HACCP Plan

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:

  • Prerequisite programs are programs that are put in place in the facility to control hazards in the environment, preventing contamination of the product (see examples)
  • HACCP Plans are prepared for each process or product, and identify possible hazards and controls in place to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product

Let’s examine the steps to developing a solid HACCP plan.



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Want Clean Labels for Your Bakery and Snack Products? Try Freezing Them

Consumer demand for “clean labels” with simple and natural ingredients has been a driving force in the food industry in recent years. In fact, clean-label foods is forecasted to be a $180 billion global market by 2020, and many food manufacturers are reformulating recipes to adapt with the growing trend.

The idea behind clean eating is avoiding foods with preservatives, artificial additives and “ingredients you can’t pronounce.” Although most of these additives are USDA-approved and technically safe to consume, they have undoubtedly developed a stigma among consumers.

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Are You Getting the Most Accurate Weight Measurements from Your Load Cells?

Photo: Food Engineering’s “How to determine the best sensor for filling applications”

 

Filling and weighing systems are a fundamental part of the food and beverage industry. On the line, they establish fill weights, volumes and levels for products whether it’s flavorings, beverages, slurry products or bulk containers of dry and/or liquid ingredients.

When it comes to recipes, the slightest change in ingredients can spoil an entire batch of product — that’s why precise weighing is paramount.

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Food Plant Emergency Response: What to Do After a Hurricane

Hurricane Irma (photo source: ABC News)

 

The state of Florida, the Caribbean and portions of the Southeastern U.S. are reeling from the impact of Hurricane Irma this week. The deadly storm brought damaging winds and torrential rain to the entire Sunshine State, including our headquarters in Jacksonville.

We’re now more than halfway through the 2017 Atlantic hurricane season, and with more than 11,000 food and beverage manufacturing plants in hurricane-susceptible states on the Gulf and Atlantic coasts, it’s critical to plan for the damage a hurricane can bring.

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[Infographic] Design Only vs. Design-Build: Pick the Best Delivery Method for Your Next Food Project

When it comes to constructing a new food or beverage facility, there is no one delivery method that works best for all projects. Each approach has its own advantages and disadvantages.

Design-build can be fast and efficient because construction begins while the design phase is still underway, but completing the entire design before any ground is broken can give you greater insight to anticipated final costs. How do you choose? Check out our infographic to help narrow down your decision:



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Views: 1647

How to Run Effective Food Processing Equipment Design Meetings

So you’re building a new food manufacturing facility, or maybe you’re revamping your current processing lines. Either way, the equipment design phase is critical to the timeline of your project and the success of your plant.

Efficient and effective design meetings play a huge role in ensuring your schedule doesn’t stall and that the best decisions are made. I’ve seen how poorly run meetings can hamper the equipment design process — not only does it make life more difficult for the firm you’re partnering with, but it can create headaches for your internal team as well.

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Hydrovey Systems: 4 Things You Need to Know to Ensure Food Safety

Any time you transport product from one stage of processing to another, you introduce the possibility of food safety risks. There are a variety of ways to move your product from receiving to packaging, but how do you minimize the opportunity for outside contamination during the steps between?

Hydrovey systems are a popular option, particularly in facilities that produce canned goods. This semi-closed-loop system transports product through piping using a stream of water and can be a safer alternative to conveyor belts. I’ve designed hydrovey systems and have seen them used in the production of several food products, including fruit, corn and beans.

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