[ October 12–15, 2021    McCormick Place    Chicago, IL USA ]

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Sure, you know flour. You deal with it every day as the cornerstone ingredient of your bakery products. Yet this is a complex ingredient. From types of wheat, to harvesting and milling practices, to flour grade, treatment and analysis, there’s a lot to consider. A quick tour of flour Different types of wheat have different […]

The FDA Food Safety Modernization Act Preventive Controls for Human Food identifies four types of preventive controls. The first type of preventive controls is Process Preventive Controls. When developing a Food Safety Plan for Preventive Controls for Human Food, after the preliminary steps (product description, flow diagram and process descriptions) and the Hazard Analysis (identifies […]

Alternative curing is no longer considered a “new” technology.  It has now been over 10 years since this unique approach to curing has been widely utilized in meat and poultry plants across the country.  However, the idea and concepts of alternative curing have been explored, investigated, and implemented (with marginal success) at some level for […]

This year, SPX FLOW celebrates the company’s 100th anniversary as a member of the Food Processing Suppliers Association (FPSA). It’s been a century of incredible growth for both organizations. Exciting innovations over the past 100 years have significantly improved the quality and flow of dairy products. These innovations created the foundation for what is now […]

What makes trade shows so special? Maybe it’s meeting someone face-to-face for the first time after months of phone calls and e-mail exchanges. How about reconnecting with former clients or spending time with key customers? Perhaps, it’s the chance to make your ads come to life with real-live demos on the show floor. Trade shows […]