PROCESS EXPO University Innovative Developments in Food Packaging Loong-Tak Lim | University of Guelph  

This is the fourth and final article in our series about FSMA and food safety based on interviews with Carrie Hayden, President of Perry Johnson Food Safety Consulting, and several members of Perry Johnson’s training and implementation teams. In the previous articles in the series, we explored challenges and misconceptions about FSMA, as well as […]

This is the third article in our series about FSMA and food safety based on interviews with Carrie Hayden, President of Perry Johnson Food Safety Consulting, and several members of Perry Johnson’s training and implementation teams. For companies that don’t have a solid HACCP plan in place or haven’t started the transition to compliance with […]

PROCESS EXPO University Food Industry Trends and Process Technologies – Differentiating your Product in the Competitive Marketplace Lou Cooperhouse | Rutgers University  

This month, we’ve been taking look at how consumer preferences are changing the food industry. Check out the posts on beverages, bakery and snacks, dairy, and meat, poultry, and seafood. In this final installment, we explore what consumers want when it comes to prepared foods. Fresh is where it’s at The prepared foods market has […]

PROCESS EXPO University Extrusion Processing Steven Weier | University of Nebraska  

This is the second article in our series about FSMA and food safety based on interviews with Carrie Hayden, President of Perry Johnson Food Safety Consulting, and several members of Perry Johnson’s training and implementation teams. The previous article in this series explored five major challenges to FSMA implementation that Perry Johnson’s trainers and consultants […]

Meat, poultry, and seafood are staple sources of protein in most American diets. As protein options proliferate, keeping up with consumer preferences becomes ever more crucial for this sector of the food industry. Here are some of the biggest trends to keep an eye on, based on stats from the National Provisioner’s recent research roundup, […]

Health, quality, and on-the-go snackability. This is what consumers are looking for in food choices across industry sectors, and it’s certainly what they want in dairy. Here is a look at current trends from Dairy Foods’ most recent State of the Industry Report. Healthy doesn’t necessarily mean low- or no-fat Recent studies have shown that […]

Are you prepared for the first Food Safety Modernization Act (FSMA) implementation deadline, coming up this September? If you answered “no,” you’re in good company. In a survey earlier this spring by SafetyChain Software and The Acheson Group, only 1 in 4 respondents said they were totally ready. To help food processors and packagers — […]