Food Processing - February 2024

This year's challenges for FDA, USDA and all food processors • 18

Precision fermentation • 24 Replacements for red 3, TiO2 • 28 Plants feast on snacks • 33

FEBRUARY 2024

MAKE YOUR PLANT RUN BETTER...

WITH LUBRIPLATE 100% SYNTHETIC NSF H1 REGISTERED FOOD GRADE LUBRICANTS. Engineered from the ground up to provide unsurpassed performance in food processing plants.

These high performance, 100% synthetic lubricants provide extended lube intervals, multiple application capability, lubricant inventory consolidation and improved performance.

All while maintaining strict H1 safety requirements. Available products include...

SFGO ULTRA SERIES MULTI-PURPOSE FLUIDS • Ultra high-performance, 100% synthetic, PAO-based fluid lubricants.

• Available in 13 ISO viscosity grades for a wide variety of applications.

• Extremely Versatile, Recommended for air compressors, hydraulic systems, bearings, gearboxes, chains and more.

SYNXTREME FG SERIES GREASES • 100% synthetic, calcium sulfonate complex type greases.

• Super multi-purpose - ideal for a variety of applications.

• They provide excellent anti-wear and extreme pressure protection.

• High temperature stability - effective to 450˚F. / 232˚C.

PGO-FGL SERIES GEAR LUBRICANTS • Ultra high-performance, polyalkylene glycol (PAG)-based gear oils.

• The ultimate gear lubricants for demanding applications.

Scan QR Code for More Information About Lubriplate’s Products and Services.

See the NSF White Book™ for a complete list of registered / ISO21469 certified products.

INCLUDED AT NO ADDITIONAL CHARGE

Lubriplate’s

H1 LUBRICANTS Newark, NJ 07105 / Toledo, OH 43605 / 800-733-4755 To learn more visit us at: www.lubriplate.com

02_05_2402FP_TOC.indd 2 2401FP_Lubriplate Lubricants.indd 1

ESP

Complimentary Extra Services Package COLOR CODED LUBE CHARTS & MACHINERY TAGS PLANT SURVEYS / TECH SUPPORT / TRAINING LUBRICATION SOFTWARE / FOLLOW-UP OIL ANALYSIS

1/29/24 1:19 12/12/23 9:35 PM AM

2402

9:35 AM

02_05_2402FP_TOC.indd 2402FP_Motion.indd 1 3

1/29/24 PM 1/23/24 1:19 4:15 PM

LessfiWasfie, IncreasedfiProfififi AsfifihefiGlobalfiLeaderfiinfiFoodfiCufifiingfi Technology,fisuccessfulfiprocessorsfi dependfionfiUrschel’sfiexperfiisefifiofideliverfi opfiimalficufifiingfisolufiionsfiforfiallfifiypesfi offifruifisfiandfivegefiables.

Urschelficufifiingfiequipmenfifideliversfiafifullfi specfirumfioffisizefireducfiionficapabilifiies.fi Explore dicing, slicing, or pureeing to achieve your processing goals.

#1 Best selling provider of industrial cutting machinery throughout the world.

The Global Leader in Food Cutting Technology

Set up a free test-cut of your product. www.urschel.com

®Urschel, Urschel logo symbol, and The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories, Inc. U.S.A.

2402FP_Urschel.indd 02_05_2402FP_TOC.indd 1 4

1/24/24 1/29/24 3:28 1:19PM PM

3:28 PM

CONTENTS FEATURES COVER STORY

Food Safety Issues for 2024 FDA and USDA are being hastened by technological and market advances and impatience on the part of some states.

18

PRODUCT DEVELOPMENT

Precision Fermentation Ascendant It took 40 years for this technology to become an overnight sensation.

24

IMAGE GENERATED BY SHUTTERSTOCK AI / SHUTTERSTOCK.COM

INGREDIENTS

Reds and Whites Giving You the Blues?

With red dye No. 3 and titanium dioxide facing possible bans, there are substitutes.

28 PLANT OPERATIONS

Meals (and Plants) Under Snack Attack As consumers race time, snack processors rush to help them replace meals with snacks.

33

DEPARTMENTS EDITOR’S PLATE

7

NEWS

12

ON THE WEB

8

ROLLOUT

16

POWER LUNCH

9

NEW INGREDIENTS

32

FOOD SAFETY

10

NEW EQUIPMENT

40

FOODPROCESSING .COM

02_05_2402FP_TOC.indd 5

TECHNOLOGY

Powders: Maintaining Flow and Safety Powders and bulk solids pose unique challenges in food & beverage processing.

37

5

1/29/24 4:03 PM

Made for your blending process ROSS Ribbon Blenders meet the toughest requirements for quality materials and heavy-duty construction. Standard features include thick stainless steel troughs, low-maintenance gearmotors, BISSC-certified design and much more.

Need a Ribbon Blender customized for your process?

ROSS offers MANY options. Complete control systems, spray nozzles for coating, pressure feed vessels and vacuum operation, to name a few.

Used in a wide range of food applications, from granola and drink blends to soups, spices and plant-based proteins, we can customize a ROSS Ribbon Blender for your application.

Sizes from ½ cu. ft. to 1000 cu. ft. A variety of standard models are in stock for faster delivery.

Available worldwide.

mixers.com/ribbon-blenders

mixers.com

06_07_2402FP_Edit.indd 61 2402FP_RossMixers.indd

1-800-243-ROSS

1/29/24 1:11 1:21 PM PM 1/18/24

EDITOR'S PLATE

The Most Important Change at FDA There are many proposals and suggestions for the evolving Human Foods Program, but the best new element would be speed.

F

or decades, everyone has known the FDA moves at a glacially slow pace.

USDA too. Scientific rigor requires patience, often decades of it.

But in my 30 years of covering the food & beverage industry, I don’t recall this much pressure being put on those food safety regulators by individual states.

California is certainly the leader, but there's just as much pre-emption coming from bleeding heart liberal states like Illinois as conservative ones like Texas and Missouri.

We've been reporting since last October California’s disapproval of four food additives suspected of being carcinogens. Red dye No. 3, brominated vegetable oil, potassium bromate and propylparaben are banned effective Jan. 1, 2027.

Titanium dioxide was in the original bill but was dropped during debate. Just last month, Illinois representatives introduced a nearly identical bill, with titanium dioxide included.

Let's switch subjects to animal welfare. Again, it's California, which last month was to start enforcing its Proposition 12, which requires that all pork, eggs and veal sold in the state – regardless of where they were raised or processed – must be from farm animals raised under more humane housing conditions, primarily more room for the animals to move around.

FOODPROCESSING .COM

1:11 PM

06_07_2402FP_Edit.indd 7

At least 15 states have passed similar policies on farm animal welfare, according to The Acheson Group, although they apply only to animals raised within those states.

By 2026, hog gestation crates will be banned in 10 states.

Let's switch subjects again, this time to marijuana. According to the FDA, anything that's been identified as a drug, legal or illegal, cannot be used in food. That's cut and dried. Apparently there's some statutory rule that prevents the agency from even considering otherwise. And yet 24 states have legalized or decriminalized marijuana, and each holds a cottage industry making THC-infused food and beverage products for sale only within that state. And you can't pass a strip mall anywhere without seeing a shop that sells CBD. One last time switching subjects: No one wants to see heavy metals in foods, especially those intended for children. The FDA seems to have taken swift and appropriate action in the applesauce pouch poisonings that dominated the news in late December. Generally, "We ... work with federal and state partners to support growers’ implementation of mitigation practices, by developing guidance to industry on action levels for heavy metals in foods commonly consumed by babies and young children," an agency spokesperson told us in an email. So they're studying it,

all right, and in a couple of years might come up with some rules.

Process needs to be respected, especially if you're a ubiquitous government agency with nothing short of life-and-death decisions on your plate. But if we worked as slowly and deliberately as the FDA, you'd be holding the July 2022 issue of Food Processing in your hands.

As the FDA continues to flesh out its new Human Foods Program, there are lots of proposals on the table, and deliberation and debate are certainly warranted. But I think the most important element of the new Human Foods Program should be speed. The ability to make quicker (but not snap) decisions. Paying heed to the needs of the food & beverage industry, acknowledging the lag times between product development, sourcing and getting a product on the shelf. But putting consumers and food safety first.

Then FDA can make California and all those other states play catch-up, not the other way around. n

Written by

Dave Fusaro EDITOR IN CHIEF DFUSARO@ENDEAVORB2B.COM

7

1/29/24 1:22 PM

ON THE WEB FEBRUARY 2024 | VOLUME 85 NUMBER 1

EDITORIAL TEAM EDITOR IN CHIEF

What’s New Online

Dave Fusaro

dfusaro@endeavorb2b.com SENIOR EDITOR

Andy Hanacek ahanacek@endeavorb2b.com

The latest happenings on FoodProcessing.com.

CONTRIBUTING EDITORS

Ed Avis, Claudia O’Donnell EDITORIAL ADVISORY BOARD

H

ere's this month's list of what's new and what's current on FoodProcessing.com: WEBINAR

Blueberries: Optimizing this healthy ingredient

Gain insights into the health benefits and versatility that blueberries lend to your formulations. This March 20 webinar, sponsored by U.S. Highbush Blueberry Council, will explore the remarkable potential of these berries with market data and insights, their versatility in formulations and will including an inspiring culinary demonstration that will ignite creativity in product development. www.FoodProcessing.com/ 33008575 WEBINAR

How will you use artificial intelligence?

AI became THE buzzword of the past year, but what are its practical applications in food & beverage? From product development to plant operations and even in marketing and management, you're destined to use some AI in your job; start considering how with this April 23 webinar. www.FoodProcessing.com/ 33016449

Mohamed Z. Badaoui Najjar, Ph.D.

EHANDBOOKS

R&D Senior Director– Strategy & Portfolio Sector Food & Beverage, PepsiCo

More ebooks are on the way

Like webinars, ehandbooks are a great way to get educated on subjects that have or will come up in your job. We'll be developing new topics throughout the year – plant equipment's role in food safety was just added – but we already have an extensive library of topics from 2023.

Working with plant proteins?

Worried about wastewater treatment? Peruse our virtual shelves and return often to see the 2024 ones as they develop. www.FoodProcessing.com/ ehandbooks

Ed Ballina

Principal, Operational Excellence Consulting (retired from PepsiCo)

James Davis

Director-Global Sanitation, OSI Group LLC

Leslie Herzog

Vice President of Operations & Research Services, The Understanding & Insight Group LLC (retired from Unilever)

Steven Hill, Ph.D.

Vice President-R&D, QA, Food Safety, Sustainability, Engineering, Regulatory, T. Marzetti

Leslie Krasny

Krasny Law Office

Alvaro Cuba Simons

Operations & Supply Chain Consultant (formerly of Mondelez and Kraft)

Gary M. Stibel

Founder & CEO, The New England Consulting Group

Joel Warady

President, Catalina Crunch

DESIGN & PRODUCTION ART DIRECTOR

Derek Chamberlain dchamberlain@endeavorb2b.com SENIOR PRODUCTION MANAGER

Anetta Gauthier

agauthier@endeavorb2b.com

R&D TEAMS OF THE YEAR

Do you have a great R&D team?

This fun, annual contest of ours is accepting nominations right now. We’re looking for product development teams in three size categories (small, medium and large) that have had a great year and hit some home runs.

We’ll put their essays on a webbased poll in the spring and ask our readers and visitors to choose the winners. If you think your team is worthy of such an honor (how could you not?) send an email to: dfusaro@endeavorb2b.com

AD SERVICES MANAGER

Rita Fitzgerald

rfitzgerald@endeavorb2b.com

EXECUTIVE STAFF VP/GROUP PUBLISHER

Keith Larson

CIRCULATION REQUESTS

Lori Books

ENDEAVOR BUSINESS MEDIA, LLC CEO

Chris Ferrell PRESIDENT

June Griffin COO

Patrick Rains CRO

Reggie Lawrence CHIEF DIGITAL OFFICER

Jacquie Niemiec

CHIEF ADMINISTRATIVE AND LEGAL OFFICER

Tracy Kane

EVP INDUSTRIAL GROUP

Mike Christian

Endeavor Business Media, LLC

8

08_2402FP_WebMsthd.indd 8

FEBRUARY 2024

30 Burton Hills Blvd, Ste. 185, Nashville, TN 37215 800-547-7377

1/29/24 1:23 PM

POWER LUNCH

Plant-Based Meat's Path to Profitability

These analogues may require more collaboration than typical retail/consumer products.

T

he rise of plant-based meat alternatives is not only changing the way we eat but also transforming the food & beverage industry's business landscape. As we explore the path to profitability for plant-based meat, it becomes evident that this trend is more than just a dietary preference; it's a lucrative opportunity with transformative potential.

Before diving into the profitability aspect, I’d like to acknowledge the challenges faced by the plantbased meat industry: 1. Production Costs: Plantbased meat products that mimic the taste and texture of traditional meat require precise formulations and ingredient selection. Achieving affordability while maintaining quality is a hurdle for processors.

2. Scale and Distribution: To compete with traditional meat suppliers, plant-based meat producers need to scale up production and distribution networks. This is a substantial investment, critical for reaching grocery stores, restaurant chains, industrial food processors, and private label providers.

3. Consumer Acceptance: In the foodservice industry and retail environment, where customer satisfaction is paramount, plantbased meat's taste and quality must match or exceed that of animal-based meat. Overcoming skepticism among chefs and consumers is a significant task.

FOODPROCESSING .COM

09_2402FP_PowerLunch.indd 9

Now, let's explore the actual path to profitability in plant-based meats: 1. Tailored Product Offerings: For foodservice, customizing plantbased meat products to meet the specific needs of chefs and restaurants is essential. Offering a range of options, such as burger patties, sausages and chicken alternatives, allows chefs to incorporate these products seamlessly into menus.

2. Collaborative Partnerships: Collaboration between plant-based meat producers and foodservice providers or retailers is beneficial.

Co-creation of unique menu items or exclusive product offerings can be a win-win strategy. Additionally, industrial food processors can explore partnerships for plantbased ingredient sourcing or co-manufacturing.

3. Quality Assurance: Consistency and quality assurance are paramount. Industrial-scale production demands rigorous quality control measures to ensure that every plant-based meat product meets the desired standards, whether it's destined for a restaurant kitchen or a store package.

4. Private Label Opportunities: Private label brands have a significant role to play in the plant-based meat sector. Retailers can leverage their brand strength to offer competitively priced, high-quality plant-based meat products, tapping into the growing consumer demand for alternatives.

5. Market Education: In all sectors, effective marketing and consumer education are vital.

Companies must convey the benefits of plant-based meat in terms of health, sustainability and taste.

Transparency about ingredients and sourcing builds trust with consumers and foodservice operators alike.

In conclusion, the profitability path for plant-based meat in the foodservice, industrial and private label sectors is filled with promise. Overcoming challenges such as production costs, scaling and consumer acceptance requires a strategic approach.

However, by tailoring products, fostering partnerships, ensuring quality and educating the market, these sectors can tap into the growing demand for plant-based meat alternatives.

As consumer preferences continue to shift toward more sustainable and ethical choices, the plant-based meat sector is poised for continued growth and profitability. Embracing this trend and adapting to the evolving landscape can lead to success in a market with boundless potential. n

Written by

Danny O’Malley FOUNDER & PRESIDENT Before the Butcher (www.btbfoods.com) is a maker of retail and foodservice meat alternatives.

9

1/29/24 1:24 PM

FOOD SAFETY

The Likely Food Safety Issues of 2024 Among heavy metals, other chemicals and inspecting foreign suppliers, the 'new' FDA will have its hands full this year.

In our January issue, Dr. David Acheson reviewed the top food safety issues of the past year; here he previews issues that are likely to come up in 2024.

A

s we looked back at 2023, in some ways there were seminal changes around leadership at FDA and approaches and where the agency was going, plus a few little regulatory tweaks but nothing huge.

As we look into 2024, I see continued focus on chemical residues, and within that bucket I'm including heavy metals. In 2023 there were some significant events coming out of California around specific chemical residues and heavy metals, and as we ended 2023 we were dealing with a lead issue [in children’s applesauce pouches].

Jim Jones, our new FDA Deputy Commissioner for Human Foods, worked previously at the Environmental Protection Agency, and chemical residues are an area that he is particularly caring about. So given his background and given what we saw in 2023 with lead and other chemical residue issues, I think we will see a push to control chemical risks in 2024.

That's easy to say but what does that mean and what does that look like? There have been for years control programs for added chemicals such as pesticides.

There is already a fair bit of testing going on, but I think we will

10

10_11_2402FP_FoodSafety.indd 10

see more testing for pesticides if resources allow.

I think we will see a push for stronger enforcement around heavy metals. It's extremely difficult for some companies to manage heavy metals because most of them are not introduced as part of processing, they're introduced in the earth where the original product grows.

I'm talking about lead, cadmium and arsenic. Mercury is mostly a seafood issue. Those are the four the agency focuses on.

Let’s not lose sight that 2024 is an election year, and Congress is going to get on the bandwagon and demand stronger regulations around heavy metals. I wouldn't be shocked if that happens because somebody will see it as a politically expedient thing to focus on, plus you're protecting public health and kids.

Even if any new regulatory requirements don’t take effect in 2024, my advice to food

companies is make sure you know what your risk is around heavy metals, particularly if any of your products are directed toward babies, infants or children. Take a good look at your products and your supply chain, know what your heavy metal exposure is and think how you could control this.

I think 2024 will be an interesting year around traceability, Section 204, referencing the statutory section for traceability in the Food Safety Modernization Act. The deadline is not till 2026, but people are finally waking up and realizing they have to do something about traceability. I would hope that 2024 will be the year they figure out what they need to do and build off that and end the year with a road map to enact it in 2025. Plan it now and pressure test it in 2025 so you will be ready for prime time in 2026 when this goes live. It's more complex than you think.

The Foreign Supplier Verification Program enforcement was hot in 2023, and I think it'll be hot in 2024 because FDA is getting traction out of what they're finding. If you're an

Even if any new regulatory requirements don’t take effect in 2024, my advice to food companies is make sure you know what your risk is around heavy metals, particularly if any of your products are directed toward babies, infants or children.

FEBRUARY 2024

1/29/24 1:24 PM

FOOD SAFETY

importer, make sure you have an FSVP because if you don't you’ll get an instant 483 [letter of possible violations] from FDA or worse a warning letter.

There is always the unknown and the unpredictable. The world is a tumultuous place. We have conflict in the Middle East, we still have challenges in foods coming from Ukraine, pirates in the Red Sea, and who knows where we will see a massive shortage from somewhere else in the supply chain.

What we eat every day is sourced from all over the world, and if those things start to get difficult to obtain or if transportation costs rise, then it's

going to put a lot of pressure on companies. So be prepared. Look at doubling up on your suppliers, find a second supplier that's from a different geography, that will help you weather an unpredictable situation. n Dr. David Acheson, a former FDA associate commissioner for foods, is founder and CEO of The Acheson Group (achesongroup.com), a consulting firm with a focus on food safety and risk management.

Written by

David Acheson

→ Our Guest Columns Have an urge to write?

We have two monthly guest columns open to all our readers. In addition to Food Safety, the previous page held Power Lunch, which deals with any number of current issues in the food & beverage manufacturing industry.

We need about 500 words and your photo. If you’re interested, send an email to editor Dave Fusaro at dfusaro@endeavorb2b.com.

FOUNDER & CEO, THE ACHESON GROUP

®

Why Choose Us? • Dependable Hot Water Supply • 100% Heat Transfer

Hot water that will always be there

• Low Pressure Drop • Compact Design • Simple and Quick Maintenance

Pick Direct Steam Injection Systems provide unlimited hot water on demand. How hot? As hot as you need whenever you need it. Pick’s precise temperature control and wide range of operation provide instant hot water and stable performance during both peak demand and low loads...endless hot water at unwavering temperatures.

Let us help you get into hot water – in a good way!

262.338.1191 • www.pickheaters.com • info1@pickheaters.com 2402FP_Pick Heaters.indd 1

1/18/24 1:24 PM

IN THIS SECTION » Processors win egg price-fixing case » Illinois may ban 5 additives » Tyson's new $355M bacon plant

FDA Considers Removing Four Alleged Carcinogens The agency has been asked to rescind approvals for benzene, trichloroethylene, methylene chloride and ethylene dichloride.

T

he FDA in January forwarded two citizens petitions into the Federal Register that seek to eliminate suspected carcinogens used in decaffeinated coffee, extracts of spices and other foods.

Benzene, trichloroethylene, methylene chloride and ethylene dichloride were called out in two petitions submitted by Environmental Defense Fund, Breast Cancer Prevention Partners, Center for Environmental Health, Environmental Working Group (EWG), and Lisa Lefferts, an environmental health consultant.

“For over 60 years, the law has clearly stated that food and color additives that induce cancer in humans or animals cannot be deemed safe for use in food,” the petitioners said in a news release.

“Yet FDA has kept approvals on the books for chemicals that were found to cause cancer decades ago. In fact [the four chemicals] were found to cause cancer in animal studies conducted by FDA’s sister agencies, the National Cancer Institute and the National Toxicology Program, decades ago.”

12

12_15_2402FP_News.indd 12

The publication in the Federal Register is somewhat perfunctory, but it does indicate the FDA has determined the petitions contain all the basic elements needed to move them forward for a review and possibly a public comment period. Only then might the FDA start its rule-making process to remove them.

Their food uses, according to the group, include: • Benzene is used in hops extracts (for beer production and supplements).

• Trichloroethylene is allowed in decaffeinated coffee, certain extracts of spices used for taste and coloring, and hops extracts.

• Methylene chloride is allowed in decaffeinated coffee, certain extracts of spices used for taste and coloring, in ink used to mark produce, and hops extracts.

• Ethylene dichloride is found in certain extracts of spices used for taste and coloring, hops extracts and in water used to wash sugar beets – as well as to dilute pesticides.

PRODUCT OF THE MONTH Could Cheerios be made more healthful?

General Mills answered that question last month with the limited introduction of Cheerios Veggie Blends. They’re made with a quarter-cup of fruit and vegetables per serving and combine spinach, carrot and sweet potato with the whole grain oats. They come in blueberry banana and apple strawberry and are available only at Walmart. Other recent line extensions have been Maple Cinnamon Cheerios Hearty Nut Medley and Honey Nut Cheerios Minis.

FEBRUARY 2024

1/29/24 3:45 PM

NEWS

Jury Awards $18 Million to Four Processors for Egg Price Fixing A federal jury in Illinois in December awarded $17.8 million in compensatory damages to Kraft, Kellogg, General Mills and Nestle for price fixing in the 2000s by egg producers Cal-Maine Foods and Rose Acre Farms and two of their trade associations.

The four food companies had asked the jury for $25.4 million in damages from the egg producers and trade groups United Egg Producers Inc. and United States Egg Marketers Inc. The jury awarded Kraft (now Kraft Heinz)

Briefly

Lawmakers in Illinois may follow the lead of their California counterparts by introducing legislation to ban five food additives. Senate Bill 2637 calls for the prohibition of the use of brominated vegetable oil, potassium bromate, propylparaben, red dye No. 3 and titanium dioxide in packaged foods sold in the state.

The legislation points out links to health problems as well as the fact they are banned in the European Union and other countries. It also mentions California’s law banning four of the five – titanium dioxide was in the original California bill but was removed during debate.

Not only lead but chromium has been found in the foreign-manufactured cinnamon-applesauce pouches that were recalled in late 2023, the FDA reported in January.

The level of chromium detected in cinnamon was 1,201 and 531 parts per million (ppm). Because

FOODPROCESSING .COM

12_15_2402FP_News.indd 13

$12.83 million, Kellogg (now Kellanova) $3.22 million, General Mills $910,000 and Nestle $810,000. Law calls for the jury award to be tripled.

The jury found the conspiracy consisted of four elements between October 2004 and December 2008, according to a Bloomberg Law report: short-term measures such as early slaughter and flock reduction, boosting exports to reduce the supply of domestic eggs, deliberately adjusting cage space and hen house density, and restricting the re-population of cages due to mortality.

of the limited amount of cinnamon used in the finished product, the level of chromium in the recalled WanaBana Cinnamon Apple Puree product was 0.590 and 0.566 ppm. The applesauce pouches were made by Austrofoods, a food processor in Ecuador, but the cinnamon came from Negasmart, an ingredient supplier also in Ecuador.

The Occupational Safety and Health Administration (OSHA) proposed $212,464 in penalties for safety violations that led to the 2023 death of a 16-year-old sanitation worker at the Hattiesburg, Miss., facility of Mar-Jac Poultry.

The teen was working as a contract sanitation worker employed by Onin Staffing and was performing a deep cleaning of the deboning area he got caught in the rotating shaft and sprockets of a still-energized piece of equipment. The teen suffered fatal injuries from the incident. Investigators said lockout/

After 12 years of litigation and a brief trial, the jury returned a guilty verdict at the end of November. The same jury later determined damages.

Cal-Maine said the reduction in hens was a response “to demands from consumers and retailers to improve the overall treatment of egg laying hens. These programs were in line with other prevailing animal welfare laws across the protein industry and were not intended to restrict supply and affect prices. The programs were supported by our customers and form the basis of many state laws across the country today.”

The defendants may appeal.

tagout procedures were not implemented, the machine’s power source was not disconnected and a lockout/tagout device was not used to prevent the machine from being unintentionally started up during sanitation.

Cultured chicken has been approved in a few world markets, but Israel’s Aleph Farms snagged the world’s first approval to sell cultured beef in its home country. The company still faces a bureaucratic process before the products are available for purchase, the Times of Israel noted, but it hopes to roll out its Black Angus Petit Steak (above) later this year.

13

1/29/24 1:27 PM

Expansions

Tyson Foods in January opened its new $355 million bacon-processing facility in Bowling Green, Ky. The 400,000-sq.-ft. plant will produce two million pounds of Jimmy Dean and Wright Brand bacon per week for both retail and foodservice channels. It should create nearly 450 new jobs. The new plant will allow Tyson to innovate with new bacon flavors, cuts and products, including fully cooked bacon.

Granola and snack bar brand Nature’s Bakery, part of Mars Inc., will build a 339,000-sq.-ft. baking facility in Salt Lake City, Utah, at a cost of $237 million. The facility, which is expected to open in July 2025, will bring 190 jobs. Nature’s Bakery was acquired by Kind in December 2020, a month after Kind was acquired by Mars.

Mars Inc. in January opened its new, 44,000-sq.-ft. Global Research and Development Hub at the global headquarters of its snacking business in Chicago, near where Wrigley was located. The

Acquisitions

Johnsonville in January acquired Salm Partners, a contract manufacturer of co-extruded food products and longstanding co-packer of the bigger sausage and meat processor. Terms of the deal were not disclosed, but Johnsonville said Salm Partners would continue to operate as its own entity with its current leadership and business model in place.

Just days after it was acquired by Fengate Private Equity, Saco Foods LLC, a branded, niche food products company, bought Solo Foods LLC from Chicago-based food

14

12_15_2402FP_News.indd 14

$42 million facility is the largest of Mars’ innovation sites around the world for its snacking business and will be powered 100% by renewable electricity. It will employ 300 R&D workers. Mars’ network of R&D facilities now includes Chicago; Elizabethtown, Pa.; Guangzhou and Huariou in China; and Slough, United Kingdom.

Standard Meat Co. began construction on its fifth processing plant, all in its hometown of Fort Worth, Texas. This 166,000-sq.-ft. plant will occupy a renovated 1955 meat processing facility in Fort Worth’s northside, a short distance from the Standard Meat Co. headquarters at the historic Fort Worth Stockyards. The company plans to install a sous vide line.

Kwik Trip a mostly Wisconsin chain of convenience stores known for creating its own line of food products, will invest more than $151 million to expand operations at locations throughout the state, with much of that going to manufacturing. The new capital commitment,

which includes state incentives, would expand the company’s dairy, commissary and bakery facilities in La Crosse, Wis., the purchase and renovation of a commercial office building in Onalaska and the construction of a new satellite distribution center. The plans should create more than 500 jobs by 2027.

The meat processing plant in St. Clair Shores, Mich., that was owned

by Alexander & Hornung (and parent company Perdue Premium Meat Co.) has been purchased by EW Grobbel, a 140-year-old Detroit company known for its corned beef and other meat products. Grobbel expects to have the 90,000-sq.ft. plant running by midyear. It housed Butcher Boy meats until 2005, when Alexander & Hornung acquired it.

Villa Dolce Artisan Desserts, a producer of artisanal gelato and sorbetto, opened a new manufacturing facility in its hometown of Glendale, Ariz. The 76,000-sq.-ft. facility sits on eight acres and features 18,000 sq. ft. of cold storage.

ingredients manufacturer Sokol & Co. Solo Foods produces specialty baking ingredients for retail.

Sprecher Brewing Co. expanded into the energy drink category with the acquisition of Juvee from global gaming and lifestyle brand 100 Thieves. The Juvee brand launched in 2022 and claims revenue in the past year grew by 400%, driven predominantly by an online following.

Investment firm MPearlRock bought Bellevue, Wash.-based, non-dairy coffee creamer brand Nutpods. MPearlRock is a partnership between PearlRock Partners

and MidOcean Partners that was launched just one week before the acquisition. Terms of the Nutpods deal were not disclosed.

A division of investment firm Fenwick Brands Inc. purchased Wickles Pickles and will headquarter it in Birmingham, Ala., along with Fenwick’s Moore’s Marinades & Sauces business.

Not to be outdone, Patriot Pickle, a manufacturer of fresh pickles and other fermented food products, has changed ownership hands from Swander Pace Capital to an affiliate of H.I.G. Capital. Terms of the deal were not disclosed.

FEBRUARY 2024

1/29/24 1:27 PM

NEWS

People

Kirk Tanner announced his retirement as PepsiCo Beverages North America CEO only to become CEO of restaurant chain Wendy’s.

Tanner worked for PepsiCo for 32 years, filling leadership roles in sales, operations and marketing in the U.S. and international markets. In 2019, he earned the CEO title from which he is retiring.

He had been president of PepsiCo Global Foodservice, senior vice president and general manager of Frito-Lay’s West Business Division and vice president of Sales at PepsiCo U.K. and Ireland, among other roles. Replacing him is Ram Krishnan, currently CEO of International Beverages and chief commercial officer for PepsiCo, who’s been with the company since 2006.

Flowers Foods hired James Simms away from PepsiCo to take the newly created position executive vice president of DSD (direct store distribution) sales operations. Simms spent 20 years at PepsiCo,, most recently, as vice president-PepsiCo customer lead, where he was accountable for strategic growth with key retailers.

Following the closing of the acquisition of Hostess Brands, J.M. Smucker Co. created a Sweet Baked Snacks business unit and named Dan O’Leary senior vice president and general manager. O’Leary came over with Hostess, having served as its chief growth officer. He previously led Tyson Foods’ retail prepared foods group and worked at Kraft Foods and Mizkan.

FOODPROCESSING .COM

12_15_2402FP_News.indd 15

Hormel Foods Corp. announced the upcoming retirement of Pat Schwab (left), vice president of retail sales-east, with Darren Carter, currently vice president of sales strategy, replacing him.

Schwab joined Hormel in 1986 and became a national sales manager in 1993. Carter has been with the company since 1996.

As earlier reported, Carlos Abrams-Rivera took over as CEO of Kraft Heinz Co. on Jan. 1, replacing Miguel Patricio, who moves up to chairman.

Pedro Navio is Abrams-Rivera’s replacement as an EVP and president of North America. The company reorganized its geographical regions with new leaders. Willem Brandt becomes the new president of Europe and Pacific developed markets.

Bruno Keller will take over the role of president of west and east emerging markets.

Cory Onell will be promoted to chief omnichannel sales & Asia emerging markets officer. Diana Frost becomes the company’s global chief growth officer. Rafael Oliveira, current president of international markets, will depart the company in March.

Chris Hood, president of Kellanova North America, will retire at the end of April and be replaced by Nicolas Amaya, current president of Latin America. Victor Marroquin, currently general manager of

Kellanova Mexico, will step into Amaya’s vacated role. Kellanova is the 2023 Kellogg spinoff that includes global snacks, international cereal and noodles and North American frozen foods.

Nissin Foods USA appointed Brian Huff president/CEO. Mike Price retired from the role in which he had served since 2018. Huff formerly was an executive with Diamond Foods, Whole Earth Brands and Kellogg.

Canadian pork processor Hylife announced that president and CEO Grant Lazaruk will retire Feb. 29. He’s being replaced by Karan Sangfai, the company’s current chief strategic officer.

Ruiz Food Products named current chief operating officer Kimberli Carroll as president and CEO. She replaces Dan Antonelli, who will transition to the new position of executive board chair.

Kim Ruiz Beck, a Ruiz Foods owner and current board chair, will remain on the board as an owner-director.

Golden State Foods announced two promotions. Justin Vannoy will become corporate senior vice president and president of Liquid Products North America (LPNA), and Trisha McRoberts will be corporate vice president and chief procurement officer.

Catalina Crunch named Doug Behrens as CEO. He’s held leadership positions at Danone, Amplify Snack Brands and most recently was president and chief customer officer for Kind, since its acquisition by Mars. Joel Warady, who was president, is leaving.

15

1/29/24 1:27 PM

ROLLOUT For the Season of Love

McKee Foods is growing its Valentine’s sweet baked snacks with Little Debbie Vanilla Mini Donuts. This sharing bag features bite-sized donuts coated in light pink frosting and adorned with a white icing pattern.

There’s also new Little Debbie Big Pack Valentine Cakes, which is a six-pack box of individually wrapped heart-shaped vanilla cakes topped with light pink frosting and white icing stripes.

The Little Debbie brand is also unveiling fresh packaging graphics across the Valentine’s Day lineup. The new designs showcase a modern and heartwarming aesthetic, perfectly setting the tone for the season of love. With captivating details, including light teal backgrounds and playful pink paper cutout hearts, each package is thoughtfully crafted to make each treat feel even more special.

Fro Yo Fo the Soul

Sweetkiwi, a manufacturer of health-conscious frozen desserts, has collaborated with Broadus Foods, a company founded by rapper Calvin “Snoop Dogg” Broadus, to launch a range of frozen Greek yogurt bars inspired by Snoop Cereal flavors.

Varieties are Cinnamon Toasteez Crunch (brown butter-flavored Greek yogurt with the warm, spicy notes of cinnamon crunch), Fruity Hoops (mixed fruit-flavored Greek yogurt combined with the sweetness of marshmallows) and Graham Honeyz (plain Greek yogurt base infused with honey and graham cereal).

“This collaboration is a significant step forward in the food industry,” says Michael Akindele, director of growth and partnerships at Sweetkiwi. “It’s an opportunity to merge diverse culinary worlds, bringing a unique product to the market that caters to evolving consumer tastes and preferences.”

16

16_17_2402FP_Rollout.indd 16

Restaurant-Quality Fondue Kits

Savoring fondue at home is just a click away with the launch of Melting Pot at Home, an assortment of fresh fondue bundles available with choice of Omaha Steaks dippers, delivered for free to any doorstep. The Melting Pot at Home bundles include choice of Melting Pot Classic Fondue, which is a blend of fresh aged gruyère, raclette and fontina cheeses, and Melting Pot Aged Cheddar and Gouda Fondue.

The concept was inspired by the Melting Pot restaurant experience. Now consumers can simply open the package and warm it up on the stove top, microwave or slow cooker. No fondue pot needed.

The dippers include beef tenderloin tips, wild Argentinian red shrimp, boneless chicken breast chunks, boneless pork chop chunks, all-beef meatballs and kielbasa sausage slices. Kits also include baguettes with garlic butter that bake up in less than 15 minutes, plus caramel apple tartlets for dessert. Kits are customizable and start at $84.99.

FEBRUARY 2024

1/29/24 1:29 PM

ROLLOUT

A Super Bowl Crunch

Doritos, a brand of Frito-Lay, itself a wholly owned subsidiary of PepsiCo, has been making Super Bowl appearances for 23 years.

This year, the brand will showcase its latest innovation: Doritos Dinamita. Think of the famous chip’s triangular shape, but now rolled into a stick shape for extra crunch.

Chile Limón is the original Dinamita variety. It has a tangy, citrusy heat. Four new spice-packed snacks are joining it: Flamin Hot Queso, Hot Honey Mustard, Smoky Chile Queso and Tangy Fiery Lime. All five flavors of Doritos Dinamita can be found on store shelves at retailers nationwide for $2.49 for a 4-oz bag and $5.99 for a 10.75-oz bag.

“Doritos has a long history of delivering fan-favorite Super Bowl commercials, but new pack-a-punch flavors, unique shapes and some spicy stars will make Dinamita’s Super Bowl commercial a campaign that will get snackers across the country buzzing like never before,” says Tina Mahal, senior vice president of marketing at PepsiCo Foods North America.

Premium Pizzas Direct From Italy

The Tuscanini Reserve frozen pizza line is the most recent offering from Tuscanini Foods, a purveyor of authentic Italian culinary-inspired foods. The new Margherita and Supermargherita pizzas come in clear window packaging, allowing customers to see the quality before indulging. They have a suggested retail price of $8.99 to $9.99.

Tuscanini curates more than 175 premium products directly sourced from Italy, ensuring that each item embodies the true flavors and craftsmanship of the region. Other offerings include olive oils, aged balsamic vinegars, pasta, sauces and an array of frozen and refrigerated products.

“Our mission is to provide food lovers with a genuine Italian culinary experience,” says Harold Weiss, chief sales officer. “We take pride in working with passionate artisans who take great care in their craft, ensuring that our customers can savor the true flavors of Italy.”

FOODPROCESSING .COM

16_17_2402FP_Rollout.indd 17

Plant-Based Nuggets With Disney Magic

Franklin Farms, a division of Keystone Natural Holdings, is launching new co-branded packaging for six existing Franklin Farms products featuring Disney’s iconic character Mickey Mouse.

The collaboration includes a special landing page on the Franklin Farms website with product information, kid-friendly recipes and links to Disney pages for additional food-related content.

Offerings are Barbeque Veggie Burger, Classic Veggie Burger, Cuban Style Black Bean and Plantain Balls, Lemon Pepper Tofu Bites, Moroccan Style Falafel Balls and Teriyaki Tofu Bites. Packaging features the bespoke Disney Check signifying the products meet Disney’s nutrition guidelines, which are based on rigorous, science-backed nutrition standards and are continually updated to remain current.

In 2006, Walt Disney Co. became the first major media company to establish a nutrition guideline policy to associate its brands and characters with a more nutritious portfolio of foods and beverages. The Disney Check is a quick and easy way for families to identify healthier foods and beverages for kids.

17

1/29/24 1:29 PM

IMAGE GENERATED BY SHUTTERSTOCK AI / SHUTTERSTOCK.COM

COVER STORY

Regulatory oversight at FDA and USDA is being hastened by technological and market advances and impatience on the part of some states.

Written by

Dave Fusaro EDITOR IN CHIEF

H

eavy metals and other chemicals in foods, a two-year-out deadline on traceability and increased federal scrutiny of foreign suppliers. Many of the same issues that faced the food & beverage industry at the start of 2023 remain as we start 2024.

But there are two new factors in year’s preview of food safety in the new year: There’s a “new” FDA charged with fixing them, and California, among other states, is putting pressure on the agency to move faster.

On the USDA side, the Agriculture Dept. is continuing its war on salmonella in chicken and scrutinizing “Product of USA” label claims, and its stewardship of the 2025 Dietary Guidelines will be in the spotlight before the end of the year.

18

18_23_2402FP_CoverStory.indd 18

A “new” FDA

With the FDA providing oversight over most of the food & beverage industry, how that agency looks and acts by the end of this year will have a huge impact on food safety.

After the agency took a beating on several fronts in 2022, Commissioner Robert Califf promised a major overhaul of the food side of FDA. The two key actions were creation of a single Human Foods Program (HFP) where there were separate programs for food safety, nutrition, and regulatory affairs; and the appointment of a single deputy commissioner to oversee that new HFP and all things related to foods and beverages, where last year there were three leaders.

Last August, Califf named James Jones as the first deputy commissioner for human

FEBRUARY 2024

1/29/24 4:05 PM

COVER IMAGE GENERATED BY SHUTTERSTOCK AI

COVER STORY

foods. He had no FDA, USDA or food industry experience, but formerly worked at the U.S. Environmental Protection Agency.

Notably, he was a member of the Reagan-Udall Foundation review that recommended this overhaul of the FDA. The structure and functioning of the new Human Foods Program are a work in progress and largely a bureaucratic matter. It’s hopefully a better way of dealing with the things FDA always has faced.

Late last year, Jones proposed a new Office of Critical Foods with its immediate concern being the safety and availability of infant formula – the safety and availability of which were separate but related episodes from 2022 that spurred the call for this overhaul of FDA. “Once the proposal moves through the full administrative process, we will be able to implement the organizational changes that will be the foundation from which we build a modernized program that will transform how the FDA regulates the U.S. food supply,” an FDA spokesperson told us.

to toddlers, with the cinnamon flavoring in it adulterated with lead by an ingredient supplier in Ecuador. There were no deaths, but the effects of lead toxicity in toddlers usually show up gradually in impairment of mental and physical development.

That recall spotlights the agency’s Foreign Supplier Verification Program. FSVP was a major component of FSMA that requires U.S. businesses to import foods and ingredients only from suppliers they have vetted and approved.

It’s the responsibility of the importer – often a food processor or marketer –to verify that the food is produced in compliance with FDA regulations.

“The Foreign Supply Verification Program enforcement was hot in 2023, and I think it'll be hot in 2024 because FDA is getting traction out of what they're finding,” says David Acheson, a former FDA associate commissioner for foods and founder/CEO of The Acheson Group (achesongroup.com).

“We're continuing to see companies get into trouble because

The FDA also has the usual things on its plate. Just last month, it received two citizens petitions seeking the removal of food additive authorizations for benzene, ethylene dichloride and methylene chloride. Early last year, the agency issued a draft guidance on how marketers should label plant-based milk alternatives. That should move into rule-making this year. And somewhere on a back burner are decades-old proposals for front-of-package labeling.

Section 204 of the Food Safety Modernization Act (FSMA), which requires improved traceability from all participants in the food chain, has been looming for a while.

Although the rule doesn’t mandate computerized records, ineffective and overly manual processes will no longer be acceptable. Section 204 won’t go into full effect until January 2026, but this year would appear to be the ideal time for food & beverage processors to develop a plan and test it.

2023 ended with the recall of three brands of pouched applesauce targeted primarily

FDA Third-Quarter 2023 Recalls Recalls by Reason

Units Impacted by Reason

Undeclared allergens

Outside of specifications

Bacterial contamination

Bacterial contamination

Foreign material

Undeclared allergen

Other contamination

Mislabeling

Mislabeling

Foreign material 0

10

20

30

40

50

60

0

2MM

4MM

6MM

8MM 10MM

12MM 14MM 16MM

SOURCE: SEDGWICK BRAND PROTECTION

FOODPROCESSING .COM

18_23_2402FP_CoverStory.indd 19

19

1/29/24 1:32 PM

they don't have a Foreign Supplier Verification Program that meets FDA standards, and they're getting warning letters,” he adds.

After much pressure, FDA has taken on the daunting task of revising the definition of “healthy” in its food labeling regulations because that claim increasingly is being used by marketers. “The current definition turns 30 years old this year,” says David Joy, partner at law firm Keller & Heckman (www. khlaw.com). While a final rule was scheduled to appear this April, Joy says don’t hold your breath.

“Ideally, it will be finalized before the new, 2025 edition of the Dietary Guidelines is issued.”

Also don’t bet on the agency keeping its promise to publish by June a proposed regulation that would require front-of-package (FOP) nutrition labeling to help consumers more quickly and easily make healthy choices. Joy doubts it will motivate many consumers, but

if FOP rules are created, “This might prompt some food manufacturers to tweak their recipes to avoid unfavorable FOP information.”

Same old USDA

At the end of 2022, the Dept. of Agriculture's Food Safety & Inspection Service declared war on salmonella in poultry, which has long been a food safety problem.

The agency followed up last year by declaring salmonella, at any level, an adulterant in uncooked, stuffed chicken entrees (like chicken Kievs). While that first declaration only involves those chicken entrees, it paves the way for regulation to recall all chicken products that have tested positive, even when they have a very low level of contamination.

Proposals could come this year.

USDA plans to change how meat, poultry and egg products use “Product of USA” labeling. Current labeling is misleading to consumers, according to the agency. A voluntary “Product of USA” or “Made in the USA” label claim could be used on meat, poultry and egg products only when they are derived from animals born, raised, slaughtered and processed in the U.S. The new requirements would align the label claims with what consumers actually understand the claim to mean, the agency says.

Within the plant operations side of the food business, USDA promises

Hill Beverage Co. in collaboration with Snoop Dogg recently launched Do It Fluid drinks. All contain CBD and some contain a touch of Delta-9 THC. The company website offers to ship them anywhere in the country – possibly in violation of FDA regulations.

20

18_23_2402FP_CoverStory.indd 20

to study the effect of recently increased line speeds on worker safety at poultry and swine plants.

Cultured meat has been in the offing for a few years now, but last June saw the first two companies receive final USDA approval to sell cultivated chicken. In the eight months since, neither Upside Foods nor Good Meat has made its cell-grown chicken available to the general public, but each has provided limited/test quantities to restaurants run by famous chefs.

Neither has a timetable for when U.S. consumers might see cultivated meat in their grocery stores.

“To achieve broader availability, our primary goal is scale, a target that involves increasing production and reducing costs through technical scale-up, supply chain development, and cost optimization," a spokesperson for Upside Foods told us. "The complexity of these factors makes predicting a specific timeline challenging.”

If you think consumer acceptance is dubious, consider the political implications. In two proposed bills, Arizona may at least require labeling controls for substitute meat products – whether they’re cultured meat or animal-based protein analogues – and perhaps an outright ban specifically on cultured meats.

Just this January, Arizona state Rep. Quang Nguyen proposed legislation that would prohibit the labeling of any product as “meat” if it wasn’t derived directly from livestock or poultry. Fellow state Rep. David Marshall wants to go a step further and keep cultured meat out of the state altogether. Radio station KAWC reported Marshall’s HB 2121 would prohibit the sale or production of any "cell-cultured

FEBRUARY 2024

1/29/24 1:32 PM

2402

NEW 360°rotatable conduit box for ease of installation IP69 means superior sealing and encapsulation

NEW Internal bearing protection ring available for inverter duty

NEW Plugged drain holes

— When your food needs to be safe So do your motors

Standard washdown motors are sufficient in most dry and wet areas of a food processing plant. But in the food zone, where equipment comes in direct contact with your food, your equipment must be built to withstand high pressure, sanitary cleaning methods. Using the wrong equipment in the food zone can lead to bacterial growth, inspection failures, fines and downtime.

Increase production, safety and reliability with Baldor-Reliance® Food Safe motors – all while maintaining a commitment to efficiency and sustainability.

Sustainable. Reliable. Safe. baldor.abb.com Scan here for more information

18_23_2402FP_CoverStory.indd 2402FP_ABB Motors & Drives.indd 21 1

1/29/24 1/23/24 1:32 4:19 PM PM

animal product for human or animal consumption.''

Marshall said his proposal is "necessary to protect public health,'' but, as KAWC pointed out, part of bill clearly is meant to protect the state's cattle industry.

Arizona joins Florida and Texas with active legislative proposals against cultured and/or plant-based meats, and other states have talked about regulating sales or labeling.

And it’s not just here in the U.S. In November, Italy’s parliament gave its final approval for a law banning the use of food and animal feed produced in a lab. And that leads us to …

California leads the pack

IMAGE COURTESY OF SHUTTERSTOCK

On the subjects of cultured meats, marijuana and potentially dangerous ingredients, several states are taking steps that make federal regulation of these things difficult … or could result in the proverbial patchwork of 50 different state laws that frustrates interstate commerce of food.

Cultured chicken from both Upside Foods and Eat Just won final USDA and FDA approvals in June of last year but neither company is prepared to launch in stores yet.

22

18_23_2402FP_CoverStory.indd 22

The California legislature last year vexed FDA, USDA and EPA by either: (a) Taking bold steps to protect consumers or (b) Impeding interstate commerce. There are plenty of opinions on each side.

California Assembly Bill 418 was passed last October. It bans red dye No. 3, brominated vegetable oil, potassium bromate and propylparaben for use in foods and drinks sold in California, starting in 2027.

Titanium dioxide was originally in the bill but it was dropped. Many said the state was usurping FDA’s authority. The FDA appeared to be caught a little flat-footed, but responded that it, too, is considering a ban on brominated vegetable oil.

“The decision by California to adopt international food safety requirements is intended to be proactive and protective, but the new law has created concerns at FDA and industry,” says Leslie Krasny of Krasny Law Office. “If food companies become subject to ingredient bans on a state-by-state basis, it could be extremely difficult and costly to operate nationally if the bans are inconsistent. Moreover, FDA’s extensive scientific expertise is important in the development of food safety standards. FDA’s statutory role in approving food additives should not be greatly diminished by states without legal process.”

After surviving several years of challenges, Proposition 12 went into effect in California this Jan. 1, with implications for all the states, indeed the entire world. This new law requires that all pork, eggs and veal sold in the state – regardless of where they come from – must be from farm animals raised under more humane housing conditions, primarily affording the animals room to move around.

While the Supreme Court upheld California’s right to regulate sales in its state, U.S. Senate Bill 2019, the Ending Agricultural Trade Suppression (EATS) Act, is pending in Congress. That would override any state’s right to impose standards on agricultural products sold in interstate commerce. The challenges should be worked out through the course of the year.

The Golden State is not alone on this issue. Currently, at least 15 states have passed policies on farm animal welfare, according to The Acheson Group (TAG), although they apply only to animals raised within those states. By 2026, hog gestation crates will be banned in 10 states, which is expected to equate to 17% of U.S. pork producer operations.

It’s not just a U.S. situation.

Three Canadian Codes of Practice, involving veal cattle, pullets/laying hens and bison, are in the midst of five-year reviews and the Canadian pig code of 2014 comes into effect this July 1, according to The Acheson Group. Countries in Europe and elsewhere are also considering animal treatment regulations.

Back to California: In October Governor Gavin Newsom signed two bills that would require large corporations operating in the state to disclose both their carbon footprints and their climate-related financial risks starting in 2026.

Senate Bill 253 requires companies that operate in California and have more than $1 billion in annual revenues to report both their direct and indirect emissions. Not just emissions from operating a factory, building or store, but also those from activities like employee business travel and transporting their products.

FEBRUARY 2024

1/29/24 1:35 PM

COVER STORY

Senate Bill 261 focuses on the financial risk to the businesses over climate-related issues.

While both laws are likely to face continuing legal challenges, they are to be implemented by the California Air Resources Board, which needs to pass regulations by Jan. 1, 2025, before companies start filing disclosures in 2026.

And then there’s marijuana.

FDA still holds that neither THC, the intoxicating component of marijuana, nor CBD is an acceptable food ingredient. Some states apparently can pre-empt the agency when they legalize marijuana but interstate transportation is prohibited.

Currently there are 24 states where pot is legal, and each holds a cottage industry making THC-infused food and beverage products for sale only within that state. And CBD sales are rampant across the country, although its use as a food or beverage ingredient remains murky.

Some of those pioneering companies apparently are shipping even THC-containing products across the country, perhaps even to states where marijuana remains illegal. A few big CPG companies – especially alcoholic beverage companies such as Constellation Brands and Molson Coors – already have products in Canada, where pot’s been legal since late 2018, and are all prepared to jump into the U.S. market – when there is one.

Last month, Hill Beverage Co. in collaboration with Snoop Dogg and his Death Row Records launched a line of (minimally) THC-containing carbonated beverages, and they appear to be available for shipping to all 50 states. All of the Do It Fluid drinks contain CBD and some

contain a touch of Delta-9 THC – but at 3mg of THC per 8-oz. can, that's not enough to get a buzz on. Regardless, neither CBD nor THC is a food additive approved by the FDA.

Powder & Bulk Handling.

Guaranteed Solutions.

Bulk Material Handling • Industrial Vacuum Cleaning

Feeder Refill Systems

Bulk Bag Load/Unloading

Bag Dump Stations

Direct-Charge Blender Loading

Industrial Vacuum Cleaners

Let VAC-U-MAX solve your bulk material handling and industrial vacuum cleaning needs, challenges, and requirements for compliance.

Visit vac-u-max.com for RFQ or call (800) VAC-U-MAX. Maximizing Production, Safety, and Compliance with VAC-U-MAX “Airtight Performance Guarantees”TM

ActivatorTM Bulk Bag Unloading System

CD Series A Air-Powered Combustible Dust Vacs

PNEUMATIC • AERO-MECHANICAL • FLEXIBLE SCREW TECHNOLOGIES BULK BAG LOADING & UNLOADING SYSTEMS • BAG DUMP STATIONS MOBILE VACUUM CONVEYING • DIRECT CHARGE BLENDER LOADING COMPRESSED-AIR OPERATED COMBUSTIBLE DUST VACUUM CLEANERS WET/DRY PORTABLE • AIR-OPERATED • HEPA-FILTERED

VAC-U-MAX • 69 WILLIAM STREET • BELLEVILLE, NJ USA www.vac-u-max.com • info@vac-u-max.com • (800) VAC-U-MAX

23

FOODPROCESSING .COM 2401FP_Vac-u-Max.indd 1

18_23_2402FP_CoverStory.indd 23

We’ll see if the agency starts enforcing its own rules or rewrites them to accommodate the many new CBD- and THC-containing products entering the market.

1/2/24 10:44 AM

1/29/24 1:32 PM

PHOTO: SHUTTERSTOCK.COM

PRODUCT DEVELOPMENT

PRECISION FERMENTATION COMES INTO ITS OWN It took 40-plus-years for this food and pharmaceutical technology to become an overnight sensation for product development.

Written by

Claudia O'Donnell CONTRIBUTING EDITOR

H

umans have used rennet to curdle milk in cheese-making for millennia.

Chymosin, the critical enzyme in rennet, was in short supply in the 1980s to the 1990s, so researchers inserted chymosin-producing genes like those possessed by calves into microorganisms. As a result, some 70-90% of the chymosin used in cheese manufacturing today is produced by precision fermentation.

RethinkX asserts it coined the term precision fermentation in its 2019 Food & Agriculture Report. Microorganisms such as yeast, algae, bacteria or fungi are given the genetic code to ferment substrates such as plant sugars (i.e., their foodstuff) into specific desired organic ingredients. Fermentation occurs in bioreactors under tightly controlled conditions. The microorganisms are eventually removed and are not present in the final product.

24

24_27_2402FP_ProductDev_Fermentation.indd 24

The purity of the targeted ingredient and the absence of cells or cell components in the final product in part differentiates precision fermentation from “biomass fermentation,” another emerging fermentation technology.

“In biomass fermentation, the microorganisms that reproduce through this process are themselves ingredients for alternative proteins,” explains the Good Food Institute.

Precision fermentation has been invaluable to human health through drugs like human insulin, human growth hormone and the hepatitis B vaccine. The technology plays a role in biologics that treat conditions including anemia, AIDS, hepatitis C, multiple sclerosis and certain cancers.

In foods, renewed interest in precision fermentation is due to technological advances in producing functional ingredients with high yields, relative purity and a range of promised environmental and social benefits. Following are some representative cases.

An Aug. 30, 2023, blog from the Precision Fermentation Alliance relays statistics from

FEBRUARY 2024

1/29/24 4:07 PM

TOCK

PRODUCT DEVELOPMENT

Perfect Day “teaches” microflora - safe, commonly used microorganisms that have been used to make food and enzymes for decades - to make whey protein.

The resulting protein powder is analyzed to ensure it’s consistent, efficient, and safe.

an ISO-compliant life cycle analysis by PFA member Perfect Day. It found that precision fermentation-derived whey uses up to 99% less blue water, generates up to 97% fewer greenhouse emissions and uses up to 60% less non-renewable energy.

In another example, the colorant betanin is present at about 0.2% wet weight in red beetroots.

“This extraction is incredibly wasteful in land use, processing costs and vegetable waste,” notes researchers at the Novo Nordisk Foundation Center for Biosustainability at the Technical University of Denmark. Precision fermentation enables the yeast yarrowia lipolytica to produce betanin and its isomer that require significantly less land, energy and resources than the extraction from beetroot.

Rare ingredients with unique properties that would not be commercially viable otherwise have been developed. Sweegen (sweegen.com) uses precision fermentation to produce the

FOODPROCESSING .COM

24_27_2402FP_ProductDev_Fermentation.indd 25

unusually stable, high-purity sweetener brazzein (see our January article on precision-fermented sweeteners: www.foodprocessing. com/33017513).

Precision fermentation may be best known for its ability to generate proteins. TurtleTree uses it to produce LF+, a bioactive protein lactoferrin. It occurs at high levels in human colostrum (about 7 g/L) and mature milk (about 1 g/L), but in cow’s milk, it is only about 1.5 mg/L in colostrum and 0.5 mg/L in mature milk. Its benefits include antibacterial, antiviral, antifungal and antiparasitic properties, as well as immunomodulatory, anti-inflammatory and anticancer properties.

Also under development or commercially available for some time are amino acids, peptides, enzymes and other proteins, vitamin B12, lipids, carbohydrates, flavorings such as vanillin (the key flavor molecule in vanilla), other colorants, antioxidants, preservatives, probiotics and citric acid – all produced by precision fermentation.

With such advantages and benefits, precision fermentation has found a home beyond cheese manufacturers to produce products such as frozen dairy alternative desserts, cake mixes and sports nutrition products. The producers of the food ingredients for these consumer goods are some of the strongest advocates.

“We chose to create protein from fermentation because it unlocks a truly no-compromise way to continue to enjoy the foods we love,” says Nikki Briggs, vice president of corporate communications for Perfect Day (perfectday.com). “Precision fermentation allows us to produce the same protein found in milk, enabling planet-positive impact without compromising what we love about dairy: its taste, texture, nutrition and functionality.”

Benefits, growth, headwinds

Allied Market Research’s report “Precision Fermentation Market Research, 2031” predicts the global precision fermentation market value will grow from $1.3 billion in 2021 to an estimated $34.9 billion by 2031. That’s a compound annual growth rate of 40.5%.

However, operational headwinds are many. Regulatory approvals (to help ensure product safety, such as allergens in non-typical food formats), technical feasibility, high scale-up costs, production and commercialization, and substrate raw material availability are often mentioned as hurdles. Ethical and consumer concerns also exist. And much R&D still must be conducted before this technology reaches its full potential.

25

1/29/24 1:43 PM

“Developing protein-based animal analogue products from non-animal protein sources is complicated,” says René Floris, division manager food for Nizo (www.nizo.com), a Dutch contract research company. But utilizing proteins from precision fermentation has advantages over traditional plant-based proteins.

For example, creating a dairy food analogue based on soy or other plant proteins requires much processing to modify the plant protein, and considerable work also goes into the formulation and production of the consumer product in which it’s used. Traditional dairy proteins differ significantly from plant proteins regarding nutritional value, taste and flavor, physiochemical properties and potential food safety, such as allergenicity or intolerance.

In contrast, a casein protein molecule created through precision fermentation from cow DNA would be identical in amino acid profile, attached sugar moieties, etc., to that obtained directly from a cow. Thus, its properties would also be expected to be identical or nearly identical, says Floris.

However, there are two main challenges in moving from a precision fermentation-derived protein molecule to a consumer product on the shelf, says Emma Teuling, protein expert at Nizo.

First, there is a very high cost to mass-produce the protein. Expensive media and large fermenters are needed, plus there are processing expenses to purify the desired protein molecule from the source organism.

Second, milk, yogurt, cheese and other traditional dairy foods are complex systems with many

26

24_27_2402FP_ProductDev_Fermentation.indd 26

Perfect Day started out creating real dairy milk proteins via fermentation.

Its ProFerm whey protein also can be used in nutrition bars.

components that occur in specific ratios. Cow’s milk has more than 25 types of protein as well as carbohydrates, lipids, minerals and so on. For a dairy analogue product to approach a traditional dairy food's sensory, nutritional and physiochemical properties, considerable resources are required from talented product developers, and additional product processing is needed.

Development cost reduction

During R&D, futile lines of investigation should be eliminated as soon as possible for increased efficiency and decreased costs. Early testing of a very costly protein, which is usually only available in minute amounts from precision fermentation, is essential, says Floris.

“You want to ensure you’re developing an ingredient with the proper functionality,” adds Teuling. Does the protein have the desired physiochemical properties, such as water solubility or the ability to gel? When the protein is used in an application, what will its nutritional properties, flavor, texture and nutritional value be?

The analysis of an application is

typically costly since a relatively large sample size is needed.

Nizo has developed micro-food models that can be of great assistance. For example, Nizo’s micro cheese model can test cheeses in amounts as little as just over 1ml. Various types of cheese can be screened for textures, flavors and other attributes using tiny amounts. “We have validated the use of micro food models in cheese and yogurt,” says Teuling.

Adds Floris, “We see that food companies interested in developing proteins based on precision fermentation are eager to use validated food models to screen and test ingredients on a small scale early in the development process to increase development speed and decrease costs. This is especially true since models of relevant big markets, such as cheese and yogurt, are available.”

Informed consumers

A March 2, 2022, Forbes article titled “What Consumers Should Ask About Precision Fermentation” lists further considerations in adopting this, or indeed any,

FEBRUARY 2024

1/29/24 1:43 PM

PRODUCT DEVELOPMENT

innovative technology. They involve food safety oversight on substrate contamination and nutrient quality of finished products (compared to traditional counterparts). What is the effect on social factors, such as consumer prices and inequalities already present in our current food system (e.g., waste disposal)? Who owns the intellectual property?

For example, what if there is sole ownership of crucial components — whether foods, pharmaceuticals or other organic compounds in limited supply?

How sustainable is this technology? What are the waste products and resources consumed in terms of energy and materials for massive production facilities?

Should life cycle assessment of sustainability be compared to traditional concentrated animal feedlot operations or the range of other emerging agricultural processes like regenerative agriculture to agroecology?

Consumers remain cautious regarding what they put in their bodies, Shelley Balanko, senior vice president at the Hartman Group, said at the 2023 Clean Label Conference. But consumers' resistance to food science and technology may be softening as awareness of our food system's challenges grows.

Some 64% of respondents in a Hartman report, "Food & Technology 2023," said they were "open

to trying foods grown, raised or processed using new developments in science, biology, and technology," a 6% increase from Hartman's 2019 Food & Technology report.

Balanko advises that the food industry must demonstrate the purpose and humanity of unfamiliar, disruptive food production technologies to increase consumer acceptance. Consumers need to feel empowered by informed choices. Last, companies should work to ensure the new technology provides value, not just flash.

As with all products, "Consumers will judge tech-forward foods on the value they bring to their lives," she concludes. n

Extreme Versatility Metal Detectors for every process

Xtreme Metal Detector Advantages • Best-in-Class Sensitivity • Easy Setup and Operation • Multi-Language Interface • Remote Factory Support

Conveyor

Liquid Line

Vertical Flow

Vertical Fill & Seal

Eriez.com | 814.835.6000

3402FP_Enriez.indd 1

24_27_2402FP_ProductDev_Fermentation.indd 27

1/25/24 4:12 PM

1/29/24 1:43 PM

INGREDIENTS

REDS & WHITES GIVING YOU THE BLUES? With red dye No. 3 and titanium dioxide facing possible bans, there are natural substitutes for these popular color additives.

Written by

Ed Avis CONTRIBUTING EDITOR

W

hen consumers think about confections, one color that often comes to mind is red. The color makes people think of heat, love and sweetness. And a great way to make that color in many applications is red dye No. 3, otherwise known as erythrosine.

PEZ candies, Betty Crocker Red Decorating Icing and countless other confections use red 3. But the dye is derived from petroleum and has been pegged as a possible carcinogen since the 1970s.

Similarly, titanium dioxide is a highly effective white colorant that is found in countless processed foods and beverages. In some applications it creates a bright white appearance, and in others it enhances other colors. But, as with erythrosine, questions

28

28_31_2402FP_Ingredients_Colorants.indd 28

exist about the safety of titanium dioxide as a food colorant.

“Increased public awareness of health and environmental concerns has driven demand for cleaner labels and natural ingredients,” notes Mark Hass, CEO of The Helmsman Group (helmsmangroup.com). “[That has] impacted consumer acceptance of red dye No. 3 and titanium dioxide.”

Roots of the problem

Erythrosine has been associated with a variety of health concerns, including behavioral issues in children. Perhaps most prominently, studies linked high doses of erythrosine to thyroid cancer. In 1990, the FDA banned the colorant in cosmetics, but allowed it to remain in many food applications. The state of California, however, did ban erythrosine – and three other food additives – in the Food Safety Act that passed last October. The ban takes effect in 2027.

FEBRUARY 2024

1/29/24 1:44 PM

INGREDIENTS

The fact that the FDA allows red dye No. 3 and California does not presents a conundrum, of course, and the National Confectioners Assn. has come out against the new California law.

“They’re making decisions based on soundbites rather than science,” the association said in a statement. “Governor Newsom’s approval of this bill will undermine consumer confidence and create confusion around food safety.

This law replaces a uniform national food safety system with a patchwork of inconsistent state requirements created by legislative fiat that will increase food costs…. We should be relying on the scientific rigor of the FDA in terms of evaluating the safety of food ingredients and additives.”

Titanium dioxide also lives in the netherworld between approval and banning. Some studies have concluded that the ingredient is totally nontoxic, yet others have

shown that titanium dioxide dust is possibly carcinogenic.

The European Union banned titanium dioxide in food in 2022, and California had included a ban on it in the same bill that banned erythrosine, but dropped it before it was passed. A bill currently in committee at the New York state senate also would ban titanium dioxide – as well as red dye No. 3 – in that state.

Regardless of the ultimate legal status of the two colorants, many consumers are looking for products without them. “Whether rooted in science or perception, consumers are demanding change,” Hass says.

Alternatives for red dye No. 3

Because red dye No. 3 is only used in certain applications, such as confections, cake decorations and some dairy beverages and ice creams, a replacement does not need to be “one size fits all.”

This Brach's holiday product gets its red color from red 3 and its white from titanium dioxide.

FOODPROCESSING .COM

28_31_2402FP_Ingredients_Colorants.indd 29

“There are several natural red color alternatives available to food manufacturers to replace red No. 3,” explains Leanne Blommaert, manager of research and development in the Global Food Division of NSF (www.nsf.org/ food-beverage).

One of the main natural replacements is betacyanin, a red/ violet pigment found in red beets.

The dye made from it is commonly called betanin or beetroot red.

Under certain conditions, the capabilities of beetroot red in bakery and confection applications are somewhat affected by heat, but it is being widely used.

“Product developers and manufacturers are finding creative ways to utilize the pigment to color baked goods, such as incorporating it into glazes or icings that can be applied to baked goods after heating,” Blommaert says. “Betacyanins can also be effectively used in dry mixes and ice cream applications. Betacyanins are plant-based and suitable for use in vegan and Kosher products.”

Another natural red dye No. 3 replacement is anthocyanin, which can be derived from a range of fruits and vegetables including black carrot, red radish and purple sweet potato. Anthocyanins work best in lower pH applications, because they tend to shift to purple hues as pH climbs, Hass notes.

The Natural Red line from Doehler USA Inc. (www.doehler. com) includes food dyes made with anthocyanin. Elijah Church, director of business unit-colors for Doehler USA, says anthocyanin from purple sweet potato is an

29

1/29/24 1:44 PM

effective option to replace red No. 3 in pan candy, among many other food products.

“In terms of hue, it’s extremely similar,” Church explains. “It’s the closest thing, I would say, to a simple plug-and-play, oneto-one substitution for red 3. It’s water soluble, just like red 3, and you put it in your engrossing stir in the same way and it's spread across the candies, whether that's in a tumbling pan or in a totally enclosed system.”

In some applications, red dye from purple sweet potato actually outperforms red No. 3, Church claims. Red 3 is susceptible to light degradation, which affects its performance in bakery products exposed to light, for example, but red dye from purple sweet potato is not affected by light.

And because anthocyanins are food-based, they are suitable for use in vegan and kosher products, Blommaert notes.

Another natural red dye is carmine, which is extracted from female cochineal bugs. The insects are harvested from prickly pear pads in Mexico and South

America, crushed, dried and dissolved in an acidic alcohol solution.

Since it’s derived from an insect, it’s not vegan-suitable for kosher products. And some people are allergic to it.

“Carmine is heat- and light-stable and can be used in a wide variety of applications, but its use in low pH products, including beverages, is limited,” Blommaert says.

Other natural red colorants include paprika oleoresin, which is an extract of the fruits of capsicum plants, and lycopene, the compound that gives tomatoes their red color. Both are used in certain food coloring applications, but have limitations.

Paprika oleoresin, for example, has good stability but sometimes carries along an unexpected flavor, Haas says.

“If you use paprika oleoresin it is important to source it from a highly reputable supplier, as the pigment capsorubin co-extracts with capsanthin, which imparts a paprika flavor,” he explains. “If it’s used in a confectionary coating, for example, it can lead to an unwelcome surprise.”

In addition to protein and 25 vitamins and minerals, PediaSure Sidekicks in strawberry have FD&C Red No. 3.

30

28_31_2402FP_Ingredients_Colorants.indd 30

Substitutes for titanium dioxide

Whitening a food product is a special challenge because white is not technically a color, and the appearance of white can be created in various ways. A marshmallow is white, for example, because when air is whipped into a gelatin mass, it creates tiny pockets of air that affect how light is refracted. Crystallized sugar on the surface of a confection can also appear white.

Another element of “whitening” in food products is opacity.

Titanium dioxide is ideal for that usage, as well as adding pure white color.

Fortunately, as with red 3, there are a number of natural alternatives to titanium dioxide, including starches and calcium-based products.

Starches can replace titanium dioxide in applications where opacity is desired, although with certain limitations, Church says.

“Starch-based systems typically require quite high usage rates and only work in applications that don't have a lot of moisture activity or really high heat processing,” he explains.

Calcium carbonate was approved by the FDA as a white food colorant for chewing gum, mints and other confections in 2017. Because calcium has such a positive, healthy aura overall, listing calcium carbonate on an ingredient panel is generally a positive.

Hass notes that calcium carbonate also provides texturing properties similar to those provided by titanium dioxide. Among its limitations, however, is that in low pH applications it can create

FEBRUARY 2024

1/29/24 1:45 PM

INGREDIENTS

cream are from titanium dixode and red 3.

“Natural colorants tend to be quite a bit more expensive than their synthetic counterparts, but it’s important to note that as a formulary, we don’t focus on cost of ingredient per pound as much as cost in use,” Hass explains.

“If a colorant is used as a fractional percentage in formulation, the cost in use may only contribute a few cents per pound,” he continues.

“But formulating a clean label, natural alternative can command a product premium [that more than] offsets any cost increased associated with naturally derived colorants.”

Bottom line: Naturally derived colors cost more, but the payoff in consumer acceptance may be worth it. n

HEAT EXCHANGERS

Air Cooled FOR

Liquid Cooled

▼

Cost differences

The rub with all of these natural colorants is that they cost more than the products they are replacing. Church says colorants made from red beet are only about twice as expensive as red 3, while colorants made from purple sweet potato can be five to 10 times more expensive.

Of course, how much the increased cost of a colorant affects the final cost of a product depends on the percentage of colorant used compared to all the other ingredients. And the cost increase may be offset by better consumer acceptance in the grocery store.

Some of the colorful swirls in birthday cake ice

▼

an off-gassing effect, Church says. In pan candy, for example, that can create a rough surface on the coating.

Doehler has created another calcium-based white colorant – calcium sulfate – without that limitation, Church says. Calcium sulfate has long been used in bakery products as an anti-caking agent, dough conditioner and thickener, but Doehler has developed a process that manipulates the calcium sulphate particles to create a titanium dioxide replacement.

Church explains that calcium sulphate is mostly insoluble and has excellent heat stability, just like titanium dioxide. And it’s inert, so it doesn’t create the off-gassing reactions that plague calcium carbonate.

“It works in a similar way to titanium dioxide by adding lightness or opacity to an application by dispersion,” he says. “Of course, as we see with all titanium dioxide replacers, it is not a one-to-one replacement. It varies a little bit on application, but typically replacement is about five to 10 times more in usage rate than titanium dioxide.”

Keeping calcium sulphate in suspension is a challenge, however, which limits the product’s use in beverage applications, Church says. That’s not a problem with titanium dioxide because that chemical has a smaller particle size. Doehler is working on solutions to meet white beverage requirements, he says.

G ASES & L IQUIDS !

Talk Directly with Design Engineers!

Blower Cooling

Vent Condensing

(952) 933-2559 info@xchanger.com

2402FP_Xchanger.indd 1 28_31_2402FP_Ingredients_Colorants.indd 31

1/25/24 4:41 PM

1/29/24 1:45 PM

INGREDIENTS combined with bulking agents; Clean label with zero calories. The supplier claims SoPure Galaxy-Series has superior sensorial performance compared to high purity Reb A — at less than half the cost of Reb M. Howtian (formerly Zhucheng Haotian Pharma) howtiangroup.com

Ingredion Inc.; Westchester, Ill. 800-713-0208; www.ingredion.com

Wheat is the new meat

Create plant-based versions of grillable classics such as steaks, sausages, burger patties, fish filets and more with wheat texturates.

Texture can be adjusted and tailored with the addition of water, as the degree of hydration determines bite strength. An authentic replica of the original animal-based product is achieved by combining the texturates with the appropriate functional mixture of wheat gluten and starches, all of which are neutral in taste and smell, giving manufacturers an unlimited opportunity to individually flavor their products.

Crespel & Deiters; Ibbenbüren, Germany +49 5451 5000 381; www.crespeldeitersgroup.com

Stevia just for dairy

Not all stevia is created equally, and not all stevia varieties deliver optimal results in every application. SoPure Galaxy-Series was created especially for the dairy industry, which is developing reduced-sugar yogurts, milky beverages and other products to cater to evolving, health-conscious consumers — with "no added sugar," "sugar-free," and "low sugar" claims accounting for 10-11% of all dairy innovations. This product delivers: Virtually identical sweetness profile to full sugar in yogurts; Enhanced milky notes & prolonged fruity flavors; Rich, creamy mouthfeel when

32

32_2402FP_Bench.indd 32

products. These proteins also help effectively control microbial levels in ways other dry milled pulse products cannot, using a process that uses 99% less water and 94% less energy than traditional pea protein production, generates no wastewater and does not incorporate chemicals or additives.

Find yourself in a pickle

The pickle is a very useful condiment in kitchens, bringing a delightfully twisted taste. With an acidulant touch, this natural pickle liquid flavor will bring that touch of pep to your savory applications such as sauces, broths, snacks and cheeses. Its organoleptic profile is characterized by pickle, green, fresh, dill and vinegar notes.

Aromatech; Grasse, France 33 (0)4 9360 8444; www.aromatech.fr

Pulses with sustainability

The Ultra-performance line of drymilled, high-performance pulse protein solutions helps food and beverage manufacturers appeal to consumers by offering an exceptional sensory and taste experience with superior sustainability. They help eliminate raw plant flavor and bitter taste that negatively affect product, while delivering up to 60% plant protein, allowing food and beverage manufacturers to pack more grams of protein into their

Chickpea and its water

Chickpea has become a popular food and ingredient for nutrition-conscious consumers who care about the impact of their diet on the planet. Addressing this, the supplier has developed chickpea flakes, a vegan option. Their high protein and fiber content make them a valuable nutritional ally for plant-based recipes. They bring texture and juiciness to a wide range of applications, including falafels, healthy snacks, and dips such as hummus. Aquafaba – literally, “bean water” in Latin – describes the cooking water of chickpeas, and it's also available in flakes. They act as a vegan alternative to egg yolk, allowing clean labeling. With water and oil retention properties, aquafaba flakes offer a vegan option with comparable texture and taste to mayonnaise and salad dressings.

Symrise; Holzminden, Germany www.symrise.com

FEBRUARY 2024

1/29/24 2:30 PM

PLANT OPERATIONS

PHOTO COURTESY OF JACKSON’S CHIPS

In the race against time, consumers turn to snacks as meal replacements, and snack processors are racing to increase capacity and meet the evolving demands across this category.

Written by

Andy Hanacek SENIOR EDITOR

A

s time-starved consumers seek shortcuts and convenience when eating at home, the rise in snacking has continued to grow — often, it seems, at the expense of the well-prepared meal. Although the Covid19 pandemic may have lessened consumers’ social and professional obligations, the stressful feeling of not having enough hours in the day has returned with a vengeance.

FOODPROCESSING .COM

Frito-Lay North America and the Quaker Oats Co. (both owned by PepsiCo Inc.), in their fifth annual U.S. Snack Index (www.fritolay. com/snackindex), confirmed the sentiment, saying, “A lack of time to prepare, eat and enjoy meals — especially among parents and younger generations — will blur the once-clear line between ‘snacks’ and ‘meals’ in 2024.”

According to the survey, which sampled 2,000 U.S. adult consumers in early December 2023, 80% feel as though their days have fewer hours than there actually are, and 60% expect demands on their time to increase in 2024. It also found the average American has

33

consumers’ grocery baskets and budgets, and how the demands are changing manufacturing. Jason Evans, chief operations officer at Nature’s Bakery (www.naturesbakery.com), says portion control will continue to be sought after by snack consumers in 2024.

“We’re seeing an increase in consumer demand for healthier snacks that don’t compromise on great taste and also offer diverse portion options,” he explains.

“Consumers are more health-conscious and busier than ever, so they’re seeking brands that offer smaller-sized options that take the guesswork out of snack selection.”

Nature’s Bakery, owned by Mars Inc., is a processor of fig, oatmeal, brownie and other baked snack bars. It recently launched Fig Bar Minis, a 100-calorie version of its Fig Bar product line, and Evans says the

only 52 minutes per day to prepare, eat and enjoy their meals.

One-third of those surveyed had even less time — less than 30 minutes — to embark on that culinary journey.

In response, meal preparation will continue to take a hit, as the report believes Americans will ditch the marinating, chopping, roasting and baking in favor of simple meals that require little effort and dinners revolving around their favorite snack products. More than half of respondents said they “proudly use snacks as a key ingredient in no-prep dinners,” the Frito-Lay survey said. The top reasons for including snacks were that they yearned for the snack and also were simply too busy to cook.

Snack processors, meanwhile, continue to look at what these time constraints are doing to

company will continue to follow consumer trends and react through product development as needed.

Identical trends exist in the salty snacks world, and processors there are working to take advantage as well, says James Marino, CEO of Jackson’s Chips (www. jacksonschips.com), a Muskego, Wis.-based processor of sweet potato chips.

“Being able to package in all sorts of small bag formats, from a 0.75-oz. to a 1-oz. or 2.5-oz. bag, depending on the snacking occasion, has helped us respond to the portion control trend,” he says.

“That’s the thing: Snacks are now being consumed everywhere and purchased everywhere from vending machines at work to the airport or from a convenience store.”

It’s an ongoing change, fueled by strong emotions and feelings

Jackson’s Chips kettle-cooking lines at its Muskego, Wis., facility are engineered specifically to handle the sweet potatoes it uses to make its snack chips.

34

33_36_2402FP_PlantOps_SnackProcess.indd 34

FEBRUARY 2024

1/29/24 1:46 PM

PLANT OPERATIONS

Nature’s Bakery announced plans in January 2024 to build a new bakery facility in Salt Lake City, Utah, slated to open in mid-2025.

around the snacking occasion, as Denise Lefebvre, senior vice president of R&D for PepsiCo Foods (www.pepsico.com), said in the U.S. Snack Index report.

“While Frito-Lay and Quaker’s latest Snack Index confirms that time is scarce, the data also reinforces the fierce passion that consumers have for their food preferences,” she explained. “As we look to 2024, we have a tremendous opportunity to continue meeting the evolving needs of our consumers.”

For Jackson’s Chips, the evolution of consumer demand for healthier choices plays a big role in why the company kettle-cooks its chips in non-seed oils. Marino says better-for-you ingredients have become a must-have for many consumers today.

“Over the past 5-10 years, there’s been a real evolution in terms of people’s awareness around inflammation and its negative effects on the body, which is really an indictment against the use of seed oils,” he says.

“Consumers are trying to make choices around finding foods that don’t cause high inflammatory responses today.”

FOODPROCESSING .COM

33_36_2402FP_PlantOps_SnackProcess.indd 35

Processing to meet demand

On the meat snacks side of the business, it’s all about consistency, explains Nelson Gaydos, outreach specialist for the American Assn. of Meat Processors (AAMP) (www. aamp.com).

“Making sure your non-meat ingredients are correct (for example, parts per million for nitrite and/or nitrate) and accurate is a big ‘keep you up at night’ type of issue,” he says. “Confirm with your suppliers that all allergens are identified and/or potential allergens are declared.”

Furthermore, accurate temperature control and fat-to-lean ratios are critical to consistent, quality production of meat snacks.

Consistent mixing, stuffing and addition of ingredients with proper attention to detail can make an enormous difference between safety and failure.

“Technology can definitely improve consistency, but you can have all the latest technology at your disposal and if your employees aren’t communicating and working with each other, it’s all for nothing,” Gaydos says. “Training is a big part of that, and so is ensuring that it is done not just by word

of mouth and hands-on showing, but also by written documentation to avoid ‘the telephone game.’ ” Of course, getting skilled workers in the door to the processing facilities continues to be a challenge for all segments of the snack industry, and Marino says Jackson’s has had to adjust to continue to thrive.

“The cost of our inputs are definitely coming down relative to what they were a year ago, but the one thing that has not eased in the equation is labor,” he says.

“There’s an imbalance of skilled labor, and that’s a challenge we see continuing to exist. So, you have a choice to either deal with less skilled labor or pay up disproportionately for the truly skilled labor that is available.”

Jackson’s has invested in the labor needed to operate the plant as efficiently as possible.

However, like many processors, the company has automated the process where it could in order to attempt to sidestep the labor shortage.

“Our operation is very automated from front to back, and there are opportunities to further automate in the future,” Marino says. “But, making sweet potato chips, we have to engineer traditional kettle-chip equipment that’s made for white potatoes in order for it to work for our specific process.”

In September, Jackson’s announced the addition of 10,000 sq. ft. of new processing space, comprising two new high-capacity kettles and two additional high-speed packaging lines and seasoning systems — allowing the company to nearly triple its pounds-per-hour production

35

1/29/24 1:47 PM

capacity and run up to four different products simultaneously.

Jackson’s had its eyes on improving the ability to cut the sweet potatoes better in order to reduce the manual labor on that end and invested in packaging technology on the back end to accommodate the need to respond to the various packaging sizes the company wanted to offer.

“The increasing flavor profile demands and the different bagging formats were a huge consideration for us,” Marino adds.

“We have the flexibility to run multiple different flavors and bag sizes in different combinations, which is a significant capability for us moving forward, and it allows us to maximize the productivity of the equipment.”

Nature’s Bakery, for its part, announced this January its plan to build a production facility in the Salt Lake City, Utah, area.

The plant, which is scheduled to begin operations in July 2025,

Jackson’s Chips offers its product in a wide variety of flavors and bag sizes in an attempt to take advantage of the growing healthy-snack trends in the U.S.

represents a $237 million investment in the future of the snack bars brand and its employees.

Evans says the new facility will give the Nature’s Bakery team much-needed solutions to meet increased demand from consumers and retailers.

“Nature’s Bakery is a self-manufacturer, and our operations team has had to navigate inventory constraints and production limitations,” he explains. “As our business continues to grow, we’re focused on scaling production with a new bakery facility in development that will help us drive greater capacity.”

For employees of Nature’s Bakery, training is crucial to keeping the company’s facilities operating at top efficiency, producing at the quality specifications required even with new equipment and technology coming on board.

Jackson’s Chips added 10,000 square feet of processing space and additional warehouse footprint to increase its production and meet the growing demand of consumers.

36

33_36_2402FP_PlantOps_SnackProcess.indd 36

Training must be effective and continuous, and Evans says it is at the foundation of the manufacturing process.

“New equipment must be energy-efficient to support our sustainability goals and reduce operational costs,” he says. “Further to this, as new technology emerges, data analytics and monitoring for process improvement through automation is key to meet our efficiency and productivity standards — and most importantly, our quality control standards.”

The U.S. Snack Index from Frito-Lay and Quaker believes that the snack category will be focused almost as sharply as the processing of those products needs to be — with consumers unwilling to cheat on the value of snacking.

Taste will continue to drive all consumer decisions (74% of consumers said they refused to sacrifice taste when selecting snacks), while snacks containing protein or giving an energy boost remain highly attractive to more than half of the consumers surveyed in the report. n

FEBRUARY 2024

1/29/24 1:47 PM

TECHNOLOGY

POWDERS: MAINTAINING FLOW AND SAFETY

PHOTO: SHUTTERSTOCK.COM

Handling powders and bulk solids poses a challenge in many manufacturing facilities, and the food & beverage processing industry is no different.

Written by

Andy Hanacek SENIOR EDITOR

I

n manufacturing of all types, powders and bulk solids can be either the final product, one of various ingredients or the raw material needed for production — and that includes food & beverage processing operations.

Companies that manufacture the products we eat and drink handle all types of base ingredients and raw materials during processing — and some of the final products themselves are powders or bulk solids.

Most powder-handling concerns are not limited to food and beverage-related operations.

High priorities for manufacturers of all stripes are ensuring proper flow of the materials through the system to support product quality and efficient delivery of the material and maintaining safety of the operation by preventing leaks in the system and mitigating the creation of dust.

Product flow can be a significant challenge dependent upon the characteristics of the powder being transported. In fact, Tom

FOODPROCESSING .COM

37_39_2402FP_Techy_PowderBulk.indd 37

Blackwood, a veteran engineer who has dealt extensively with solids over the course of his career and is the “Solid Advice” columnist for our sister magazine Chemical Processing (www.chemicalprocessing.com), stated in his most recent column that, “Poor flow is a given with most solids, and predicting the flow characteristics is a difficult and expensive proposition.”

As mentioned previously in this publication, powders and bulk solids do flow, but they behave differently than liquids, and different tactics need to be adopted to ensure they flow properly and safely. Matt Beier, senior process engineer for engineering and construction firm CRB (www.crbgroup.com), says system design means everything when it comes to product flow, blending and packaging of these types of products.

“Each product stored may require a different type of hopper bottom on the storage silo/ bin to ensure flowability — it could mean live bottoms, 60- to 70-degree cone, wedge, chisel, eccentric bottoms, etc., to ensure that flow,” he explains. “Each powder has a personality, and that must be determined and the knowledge utilized in the design to make the powder transfers successful.”

37

1/29/24 4:11 PM

PHOTO: SHUTTERSTOCK.COM

There are two additional challenges the food & beverage industry faces that stray from those faced by other industries when it comes to powder and bulk solids handling, says Beier. First of all, the diversity and amount of powdered materials used in processing make handling of these items in a food plant a completely different animal. “[The food industry] extensively employs a diverse array of powder ingredients sourced from all corners of the world,” he says. “A food plant may need to handle literally hundreds of powder ingredients, each with its unique storage and transport requirements that must be integrated into the overall design.”

When combining powders and bulk solids, processors need to engage their technicians from the start to determine how safely and efficiently to blend those powders on the production line and then move them on to the next step for further processing or packaging (if the blend is the final product).

“It is customary to conduct multiple mixing studies to determine how ingredients interact with each other, considering factors such

Transfer of powders from storage to operations must be efficient and maintain flow for ultimate product consistency, while mitigating the creation of potentially explosive dust.

38

37_39_2402FP_Techy_PowderBulk.indd 38

PHOTO: SHUTTERSTOCK.COM

Unique challenges for food and beverage

Powder ingredients, such as flour in an industrial bakery, can create a messy and sometimes dangerous situation if not handled properly during processing.

as degradation, the optimal order of addition during mixing and the required mixing time,” Beier adds.

“Furthermore, after mixing, a combination of powders that may not have been explosive individually could potentially become explosive — hence, testing is essential to ensure such a mixture, if created, adheres to the necessary safety controls.”

Although safe handling needs to be considered when any powdered materials are being blended, moved or stored, the second unique challenge the food & beverage industry faces revolves around the food safety of the powders and solids.

The ultimate quality of the product relies on similar mixing and blending studies, as well as proper design of the handling system to avoid clumping of ingredients or powders getting stuck along the line.

“Since these ingredients are intended for human or pet consumption, they must be handled and

stored in compliance with the most stringent food safety standards,” Beier adds. “The ongoing challenge with every powder-based system lies in devising effective cleaning methods to ensure food safety and prevent allergen contamination; each type of conveyance comes with its own unique set of challenges.”

Processors need to examine closely the material properties of the powders and solids they need to transport before determining the types of equipment they need — and thus, the best methods by which to clean those lines. Screw conveyors, bucket elevators/belts, pneumatic (pressure or vacuum) conveyance systems all have their pros and cons.

Screw conveyors can be particularly difficult to get completely clean without flushing with an inert product or utilizing clean-in-place (CIP) washing methods, Beier

FEBRUARY 2024

1/29/24 4:11 PM

IMAGE COURTESY OF SHUTTERSTOCK

TECHNOLOGY

says. Bucket elevators/belts can be washed down and cleaned but aren’t practical for effective powder/dust control.

When it comes to pneumatic conveyance systems, Todd Smith, business and strategy manager at the Bulk Solids Innovation Center at Kansas State University (bulk-solids.k-state.edu), chimes in on the differences in the October 2023 issue of Bulk Solids Innovation Center Journal. In his article, “Is Pressure or Vacuum Conveying Better for Your Pneumatic Conveying System?” Smith says vacuum conveying systems are typically cleaner to operate, a critical benefit in the food and pharmaceutical industries.

“Because it is under vacuum, small leaks aren’t an issue since dust does not leak out,” Smith writes. “The advantage is significant at the pickup point where material enters the system, especially if material comes from any type of open container. Getting material out of bags, boxes and drums is easy with a vacuum system and much less messy than with a pressure system.”

That said, although pressure conveyance systems can make a bigger mess, they operate more efficiently than their vacuum-driven brethren. Beier adds that pneumatic conveyance overall can achieve an unmatched level of cleanliness using inert material flushes, dry ice, walnut shells or salt. Yet, for food processing applications, that can present its own set of challenges due to allergen contamination. Many processors, he adds, opt for a salt flush due to its inert nature, harmlessness to most diets, ready availability and cost-effectiveness.

Liquid CIP has been attempted for sanitation of pneumatic systems, but there have been challenges around getting the system dried completely and properly. “In the realm of food

safety, introducing a liquid to a dry system is considered highly problematic, as even a small amount of water can promote the growth of microorganisms.” n

The Secret to Safe, Smooth Conveying is Volkmann

A lot of our customers can’t talk about their secret to safe, smooth, gentle conveying but everyone knows the secret is Volkmann. Our patented pneumatic vacuum conveyors automatically transfer powders and other bulk materials from one point to another in fully enclosed, dust-tight, explosion-proof systems.  Automated, hygienic and quiet  Easy to use, easy to clean  No tools disassembly  Stainless steel as standard  Fast lead times, easy to install See action videos, get free test at Volkmannusa.com Volkmannusa.com | 609-265-0101 | 1900 Frost Rd., Suite 102, Bristol, PA 19007

39

FOODPROCESSING .COM 2402FP_Volkmann.indd 1

37_39_2402FP_Techy_PowderBulk.indd 39

1/24/24 8:06 AM

1/29/24 1:50 PM

EQUIPMENT Cryogen injecting system

Accu-Chill components create a cryogen injection system that keeps processed proteins at a specific temperature to slow bacterial growth and aid in blending of ingredients. The Accu-Chill CBC continuous blender chilling with cryogen injection is a proprietary, bottom injection system that uses liquid nitrogen or liquid carbon dioxide. For mixing and blending this allows the processor to inject just the right amount of cryogen to keep the mixture at a uniform temperature. The addition of the LXC injection valve helps deliver cryogen deep into the product resulting in a larger amount of cryogen transfer to the mixture. This injector action yields up to a 33% improvement in cooling efficiency and a boost to capacity.

Linde; Danbury, Conn. www.lindefood.com

X-ray survives washdowns

Meet the high demands for food safety, even in the most challenging environments with the IP69K. Built on the XR75 platform, this newly introduced X-ray system offers the same contaminant detection, reliability and low cost of ownership of the supplier’s XR75, plus updated sanitary features and the capability to withstand even the harshest washdown conditions.

Anritsu; Elk Grove Village, Ill. www.anritsu.com

40

40_44_2402FP_Floor_IndexMast.indd 40

Spiraling upward

Space is often a scarce commodity in food & beverage plants. The Vario Flow plus chain conveyor system is an integrated, compact transport solution for vertical and horizontal product transport. It’s essentially a spiral conveyor, but offers both vertical and horizontal product transport and buffer storage with a high degree of flexibility. This end-to-end system comes with low maintenance and commissioning costs.

providing access for major ingredient additions and cleaning.

Ross Mixers; Hauppauge, N.Y. 800-243-7677; www.mixers.com

Conveyor discharge adapter

Risks of cross-contamination and bacterial growth are virtually eliminated with the new discharge adapter for flexible screw conveyors. Suitable for food, nutrition, pharmaceutical and other sanitary

Bosch Rexroth; Charlotte, N.C. 704-430-9203, www.boschrexroth-us.com

Dual-shaft mixer

Designed for processing high viscosity dispersions and suspensions, the FDA-1500 dual-shaft mixer is a versatile system for food processing and many other applications. It has a maximum working capacity of 1,500 gallons and features a dish-bottom stainless steel mix vessel with a 50-psig dimpled heating/cooling jacket. The dome-style cover includes multiple charging ports as well as a hinged manway

processes, it features a proprietary design with a tri-clover sanitary fitting that maintains the position and stability of the tube enclosing the rotating screw conveyor while eliminating a traditional lip seal with its potential to capture and accumulate material. Removal for cleaning is quick and easy and may be retrofit onto flexible screw conveyors from any manufacturer.

Automated Flexible Conveyor; Clifton, NJ 800-694-7271; www.afcspiralfeeder.com.

For hazardous environments Designed to meet essential health and safety requirements, a new, broader range of ATEX and IECEx Control Units are certified for both zone 1 and 2 hazardous environments. Imperative to operations in distilleries, breweries, personal

FEBRUARY 2024

1/29/24 1:51 PM

care and other systems that create explosive gases, these units prevent ignition risks in hazardous environments while providing impact resistant enclosures for electrical equipment. They are able to withstand high temperatures and pressures while resisting the corrosive and abrasive nature of food and beverage products.

SPX Flow; Charlotte, N.C. www.spxflow.com

Conveying reduces abrasion

Pressure dense phase pneumatic system conveys dairy powders at high capacity over a long distance by using smaller diameter convey lines and a pressure dense phase system. Abrasion and product degradation are reduced, allowing materials to be conveyed to single or multiple destinations. With two units, material can be continuously conveyed. Designs meet strict sanitary standards and are available with a wide range of options.

Powder Process Solutions; Chanhassen, Minn.

877-933-2556; www.powder-solutions.com

Bulk bag discharger

The Bulk-Out BFF Series, a new mobile frame-mounted bulk bag discharger with Bev-Con flexible screw conveyor, allows rapid, dust-free discharging and conveying of bulk solid materials at multiple plant locations. This equipment allows forklift-loading of bulk bags which can be attached securely at floor level from an ergonomic standing height, and then forklifted into cradle cups atop the discharger upright posts. The flexible screw conveyor with specialized geometry controls material flow while propelling bulk materials. It allows handling of materials that pack, cake, smear, seize or fluidize with no separation of blends.

Flexicon Corp.; Bethlehem, Pa. 888-353-9426; www.flexicon.com

Automatic scraper strainers

Removing suspended solids such as fats, grease, grit, contaminants and leftover process materials from liquids is necessary to comply with wastewater regulations.

Automatic scraper strainers are designed to tolerate surprises while meeting water treatment requirements. This motorized unit

FOODPROCESSING .COM

40_44_2402FP_Floor_IndexMast.indd 41

is designed to continually remove both very large and very small, suspended solids from wastewater. Cleaning is accomplished by a spring-loaded blade and brush system, managed by a fully automatic control system. Four scraper brushes rotate at 8 RPM, resulting in a cleaning rate of 32 strokes per minute. The scraper brushes get into wedge-wire slots and dislodge resistant particulates and solids. This approach enables the scraper strainers to resist clogging and fouling when faced with large solids and high solids concentration. It ensures a complete cleaning and is very effective against organic matter biofouling.

Acme Engineering; Mooers, N.Y. 518-236-5659; acmeprod.com

Cap mounted tote lid mixers TL-series direct drive capmounted IBC tote mixers are suitable for mixing or suspending solids in intermediate bulk containers. They are configured for vigorous agitation in low viscosities or medium agitation for heavier bodied liquids. Air models are lightweight with a speed control valve while electric models feature handles to easily install the mixer into a tote. These mixers are suitable for a wide range of mixing applications.

Indco; New Albany, Ind. 800-851-1049; www.indco.com

41

1/29/24 1:51 PM

U.S. SALES TEAM GROUP PUBLISHER

Keith Larson

(630) 625-1129, klarson@endeavorb2b.com GROUP SALES DIRECTOR

Amy Loria

DO I HEAR A PODCAST?

(352) 873-4288, aloria@endeavorb2b.com

Food Processing's Food for Thought podcast offers insights from industry experts on a number of current issues in the food & beverage industry.

How can processors benefit from artificial intelligence? What kinds of proteins will succeed in 2024? Those and more already are covered in our podcast library, and there are more coming every other week.

STRATEGIC ACCOUNT MANAGER

Betsy Norberg

(913) 956-1670, bnorberg@endeavorb2b.com AL, AR, CA, DC, DE, FL, GA, ID, IL, IN, KS, MD, MN, MO, MT, NC, ND, NE, OR, SC, SD, VA, WA, WI, International other than Canada STRATEGIC ACCOUNT MANAGER

Regina Dexter

(234) 224-0114, rdexter@endeavorb2b.com AZ, CO, CT, IA, ID, KY, LA, MA, ME, MI, MS, MT, NH, NJ, NM, NV, NY, OH, OK, PA, RI, TN, TX, UT, VT, WW, WY, Canada

Some recent titles: •T he Trends Driving Sustainable Sourcing and Packaging in 2024

U.S. ADDRESS

1501 E. Woodfield Rd, Suite 400-N, Schaumburg, IL 60173 PHOTO: SHUTTERSTOCK.COM

•A utomation, AI and Augmented Reality • I nsects in Foods? Nutritional Benefits •F inding and Retaining Talent in the Food & Beverage Industry

Ringier Trade Publishing Ltd. 9F-2, No.200 Zhongming Rd., North District, Taichung City 404, Taiwan

86-21-6289-5533 x368, Fax: 86-21-6247-4855, craig@ringier.com.hk

PAGE

ARDENT MILLS

43

ABB MOTORS AND DRIVES

21

ERIEZ MANUFACTURING

27

LUBRIPLATE LUBRICANTS

2

MOTION

3

PICK HEATERS

11

ROSS MIXERS

6

URSCHEL LABS

4

VAC-U-MAX

23

VAN DER GRAAF

44

VOLKMANN

39

XCHANGER

31

40_44_2402FP_Floor_IndexMast.indd 42

886-4-2329-7318, Fax: 886-4-2310-7167, sydneylai@ringier.com.hk

Craig Shibinsky

Advertiser Index

42

TAIWAN

Sydney Lai

CHINA

Stream us on your favorite podcast listening app or see our podcast library at www.foodprocessing.com/podcasts

COMPANY

OVERSEAS SALES TEAM

FEBRUARY 2024

Ringier Trade Publishing Ltd. 1001 Tower 3, Donghai Plaza 1486 Nanjing Rd. West, Shanghai 200040 China Food Processing © (USPS 203-820 ,ISSN 0015-6523), is a registered trademark. Food Processing is published 10x annually with a combined Jun/Jul and Nov/Dec issue by Endeavor Business Media, 123 Janesville Ave., Fort Atkinson, WI 53538. Periodicals postage paid at Fort Atkinson, WI and additional mailing offices. Subscription rates per year: U.S. $100.00; Canada and other international: $290.00 (payable in USA funds). Single copies are $15.00. All rights reserved.

Reproduction in whole or in part without permission is prohibited. We make portions of our subscriber list available to carefully screened companies that offer products and services that may be important to your work. If you do not want to receive those offers and/or information via direct mail, please let us know by contacting us at List Services Food Processing, Endeavor Business Media, 201 N Main St 5th Floor, Fort Atkinson, WI 53538. Printed in the USA. POSTMASTER: send address changes to Food Processing, PO Box 3257, Northbrook, IL 60065-3257.

SUBSCRIPTIONS: Qualified reader subscriptions are accepted from key people with managerial responsibilities for processing activities in the food industries at no charge. To change or cancel a subscription, email foodprocessing@omeda.com.

Subscription rate for non-qualified U.S. subscribers is $100/yr.

Single copy rate is $15.00. International rate is $290/year Airmail only. Copyright ©2014 by Endeavor Business Media. All rights reserved. The contents of this publication not be reproduced in whole or in part without consent of the copyright owner.

Reprints are available on a custom basis from Mossberg & Co. Reprints; 800-428-3340; reprints@mossbergco.com.

1/29/24 4:14 PM

2402

Reach your sustainability goals with the right partner Let’s move food

When it comes to sustainability, who you partner with matters. At Ardent Mills, you can be sure that from field to fork we’re working with our growers to support regenerative agriculture practices on the farm. That means you'll have a partner that tracks, measures and helps you achieve your sustainability goals—so you can foster practices that satisfy your commitment to sustainability for your company and your consumers. Together, we can move food forward.

Get started at ardentmills.com/sustainability

© 2024 Ardent Mills, LLC. All rights reserved.

40_44_2402FP_Floor_IndexMast.indd 43 2402FP_Ardent Mills.indd 1

1/29/24 PM 1/19/241:52 3:22 PM

40_44_2402FP_Floor_IndexMast.indd 44 2402FP_Ven der Graaf.indd 1

1/29/24 1:31 1:52 PM PM 1/18/24