Whether you’re doing a brand refresh, looking to reach new consumers or want to expand your product offerings, adding aseptic processing for your food and beverage manufacturing can be a boon for your operations.
Now is a time of great opportunity for food entrepreneurs. Consumers are demanding more choices, and e-commerce is connecting buyers and sellers worldwide. Food startups can grow in new ways and more rapidly than was previously possible, but when success maxes out production capacity, the entrepreneur faces a new challenge — scaling up food production to keep up with demand.
Every manufacturer must address it—the ever-present elephant in the room: WASTE. Companies small and large, across all industries, are faced with waste in their manufacturing process. From raw ingredients to packaging, every stage of the manufacturing process must take waste-stream management into consideration.
It’s true – you only get one opportunity to make a good first impression. For a manufacturing company, a customer’s first impression often comes in the form of product packaging. It would seem fitting then that experts would be engaged in developing packaging to ensure best practices are being utilized in an efficient and aesthetically pleasing way.
Food safety is non-negotiable. Any contamination in products that may reach customers is a liability and must be recalled. Recalls are now mandated by the Food Safety Modernization Act (FSMA) that values risk-based prevention for maintaining food safety throughout the whole supply chain.
Understanding quirks, objectives and language are challenging for food industry engineers and consumers alike. While eating is necessary for nutritious living, it also has to be a pleasurable experience. Food products are aimed to please the consumer in several ways. Engineers are consistently taught about ideal processes based on purity and degree of polymerization, but flavor, despite its importance, gets overlooked.
Like any resource-constrained industry facing uncertain demands and external competition, the food industry is under constant pressure to reduce operating expenses, shorten lead times, improve flexibility and increase throughput. Designing new facilities or expanding existing ones is an expensive undertaking and is often ranked low on a list of options for companies.
Facility and process design for food safety play a crucial role in mitigating contamination risks. Here are six best practices already employed in biopharma manufacturing that should be implemented in food processing plants.