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Custom food colors made safely with raw materials

August 14, 2012

Sensient Colors, L.L.C., St. Louis, says its premium level of sourcing and quality standards for natural color safety result in custom colors that originate from strictly qualified global sources. The products are made under the highest levels of safety. The unit of Sensient Technologies supplies innovative food color and proprietary technologies using advanced technologies and color expertise.


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Talk about sustainability

Lauren R. Hartman
August 14, 2012
Visiting what’s considered this country’s most sustainable production operation—Frito-Lay North America’s Casa Grande snack food plant—I was impressed, to say the least, by such a progressive place.
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Grocery manufacturers outline food safety progress at FDA meeting

June 21, 2012

The Grocery Manufacturers Association (GMA), Washington, D.C., says the private and public sectors’ cooperation is the key to building success on global food safety. GMA executive vice president of policy and strategic planning Mary Sophos delivered a keynote address at a Food and Drug Administration’s (FDA) public meeting relating to international food safety to the Food Safety Modernization Act (FSMA).


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State of the Industry: Bread, Buns, Rolls—A Clubhouse of Bakery Offerings

Though the bread market is a bit on the downswing, bakers are still on course with a bevy of new products, healthful ingredients, quality touches, artisan processes and more.
June 18, 2012
It’s golf season, and that means it’s State of the Industry time. Have things changed much since last year? The sluggish economy is still bearish and has had an effect on bakers, though they continue to iron out new products and spin old favorites.
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The Food Safety Evolution

The industry is becoming more educated and informed to comply with the changing requirements of the Food Safety Modernization Act.
Lisa White
April 25, 2012
The emphasis on food safety has been constantly shifting and evolving. Traceability was an initial focus; then came the Hazard Analysis Critical Control Point (HACCP) practices, which impacted manufacturing. More recently, the Global Food Initiative was created to improve food safety supply chain management.
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Getting Back to Basic Bakery Maintenance

J.R. Wilson
April 23, 2012
We all know that little things can add up to big savings, and many of those little things are bakery basics in the plant. When was the last time you checked your compressed air system operating pressure or the flame on your oven burners? If you can’t remember, then it’s time to get back to the basics and keep tabs on things we might be taking for granted. A little preventative maintenance can go a long way.
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Smooth Operators

New lubricants are formulated for specific food-processing machinery and applications to help bakers and snack producers address a host of industry issues.
Romy Schafer
April 23, 2012
Bakers and snack makers are well-acquainted with the saying, “Time is money.” A malfunctioning oven, depositor or conveyor system can result in production delays that negatively impact customers, as well as the bottom line.
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