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Key Concepts for the Future of Food

Posted August 21, 2014 12:00 AM by Engineering360 eNewsletter

How can a food manufacturer balance consumer demands, safety regulations, and processing productivity? It's simple: modernize equipment, automate smartly, engage employees, and implement strategic food safety plans. Food Engineering's coverage of the 2014 Food Automation & Manufacturing Conference and Expo highlights these and other solutions, showcasing many relevant success stories. For example: yogurt-maker Chobani's global automation goals; snack-manufacturer Snyder-Lance's sanitary equipment design; and Campbell Soup's supply chain innovations.


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#1

Re: Key Concepts for the Future of Food

08/21/2014 6:57 AM

Nice introduction...

But its only tapping the surface.

The lead sentence:

"How can a food manufacturer balance consumer demands, safety regulations, and processing productivity?"

Each one of those, require a lot of attention. As a engineer, Safety regulation and process productivity are of course difficult.

I have always felt, (conditioned from experience) that safety regulations was the most difficult. And that you have to find what regulation are followed in the region and who the inspectors are.

I design/fabricated a HTST (High Temperature/ Short Time) pasteurizer for a facility California, using USDA-3A guide lines for the design, only to find out the USDA inspector used FDA regulations.

How?, why? I did the mistake of asking the inspector this. As well as the inspectors interpretation of the guide lines.

There were a lot of sanitation conflicts, most of where were not laid out, but were only the inspectors interpretations. There were other issues I believe that were involved, which I care not to get involved.

It became one hell of a headache especially when you find out about it during installation.

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#2

Re: Key Concepts for the Future of Food

08/21/2014 5:06 PM

In other words remove human contact from the equation.....Robotisize....

Why are they so angry?

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#3
In reply to #2

Re: Key Concepts for the Future of Food

08/21/2014 8:33 PM

There are color sorters, been around for years, to pick and sort out damaged and defects fruit and vegetables.....

Very high speed, this always fascinated me.

And about 4-5 years ago, they came out with even faster cameras.

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#4
In reply to #2

Re: Key Concepts for the Future of Food

08/22/2014 12:24 AM

Why are they so angry?

Never worked in the fast food industry 5-6 days a week for years on end for minimum wage eh?

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Re: Key Concepts for the Future of Food

08/22/2014 1:27 AM

If I worked in a fast food joint for years on end, I would own at least one by now....

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#6

Re: Key Concepts for the Future of Food

08/27/2014 1:41 PM

There is a bottom line that drives everything; profit. If it is not profitable, it will not get implemented. It isn't consumer demand. Industry creates the demand. "Let's change the size of the container and see if that improves sales". Marketing has their "tricks of the trade": food safety and quality are big factors, but profit will always prevail.

If anyone remembers a company called S.S. Pierce in Boston you will know that they had the finest products on the market; bare non. When they couldn't compete on price, they folded.

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