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White Papers

Vitamin D Matters: Where Does the Bakery Industry Fit?

Vitamin D fortification can play a substantial role in addressing public health concerns about Vitamin D status. Yet with many unknowns, the bakery industry is wise to proceed with caution until more science-based guidance is released.


Ensure Proper Sanitation for Your Silos

Silos require a little maintenance of their own or they become problems, too. At the top of the list of concerns is food safety and quality. Here are a couple of helpful tips to make sure your silos are clean and safe.



Creative Heat Management Cuts Costs

In a white paper on steam generators and heat recovery technology, Clayton Industries discusses how Frito-Lay transformed waste heat to toast corn chips at its southern Georgia facility.



Packaging Tech Solutions for Clean-label Food Applications

Multisorb Technologies showcases advanced active packaging solutions to enable manufacturers of natural and organic foods to meet “clean label” requirements.


Add Value to Your MRP

Unlock the true potential of enterprise resource planning with Vantage factory floor software.



Beat the Downturn with Texturizing Reformulations

Today’s global economic downturn and raw material price increases are creating a number of challenges for all sectors of the food and beverage industry.


Active Packaging in the Confectionery Industry

A recent report from Research and Markets indicates that the global confectionery market will reach more than $145 billion dollars by 2010, an increase of more than 16% since 2006.


Sanitary Design as an Enabler of Food Safety, Part IV

Here’s the final installment of a four-part report on “10 Principles of Equipment Design for Low-moisture Foods.”



Sanitary Design as an Enabler of Food Safety, Part III

Here’s the third of a four-part report on “10 Principles of Equipment Design for Low-moisture Foods.”



Sanitary Design as an Enabler of Food Safety, Part II

 Here’s the second of a four-part report on “10 Principles of Equipment Design for Low-moisture Foods.”


Sanitary Design as an Enabler of Food Safety, Part I

Here’s the first of a four-part report on “10 Principles of Equipment Design for Low-moisture Foods.”



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