Food Processing - January 2008 - (Page 34)

are ﬁ nding themselves stymied by regulatory issues and a lack of alternative products for those components of their process that cannot be recycled. However, with most processors riding the “save some green by going green” bandwagon, clever steps are being employed. Examples include computerized “ﬁne-tuning” of machinery and its control systems, lighting and thermostats; getting maximum usage out of natural lighting and heat; retroﬁtting machinery; and controlling leaks on machinery. Our seventh manufacturing trends survey provided us with better-than-ever insight into the issues moving the half-trilliondollar food industry. For instance, one trend that “blipped” on the radar and bears watching is the impact of adding and maintaining certiﬁcations for foods and beverages, speciﬁcally kosher, organic and halal. These were merely mentioned by several processors as general concerns, but they are certainly strong trends. We’ll continue to keep you up to date on how your fellow processors are coping with those and other such emerging trends in the future. The editors of FOOD PROCESSING magazine wish to thank all of you who took the time to take the survey (nearly twice as many as last year) and who contributed comments. If you have any questions or feedback, or ideas on how to improve this annual survey, please contact us. HOW WE DID IT Our seventh annual Manufacturing Trends Survey was an e-mail survey sent during November to those Food Processing readers who identify themselves as being involved in manufacturing. There were 395 respondents, divided among the following food categories: ■ Bakery (11 percent) ■ Frozen Dinners (2 percent) ■ Breakfast Cereals/Grain Products/Pasta (3 percent) ■ Further-Processed Foods and Specialties (10 percent) ■ Beverages – non-dairy, including carbonated drinks, juice, ■ Herbs/Spices/Dry Flavorings (4 percent) ■ Meats/Poultry, fresh or frozen (18 percent) alcohol, water, etc. (7 percent) ■ Condiments/Jams/Jellies (2 percent) ■ Packaging (5 percent) ■ Confectionery (5 percent) ■ Seafood, fresh or frozen (1 percent) ■ Dairy – milk, cheese, ice cream, etc. (6 percent) ■ Snack Foods/Chips (4 percent) ■ Fruits And Vegetables (4 percent) ■ Other (17 percent) You just can’t sort things too carefully. For BEST’s engineers, sorting is a serious business. Words like ‘foreign object’, ‘contamination’ and ‘recall’ strike fear into their very souls. And so every detail of every sorting machine we make is checked repeatedly to make sure it’s up to the job. All this commitment to quality is for just one reason - our clients’ reputations depend on it. And we wouldn’t be a world leader in sorting if the world couldn’t expect, the best from us. For a demonstration of just what’s possible, contact us or visit our website. info@bestsorting.com www.bestsorting.com Piranha-Adv-A5_USA_Food Processi1 1 34 • FOOD PROCESSING JANUARY 2008 4/12/2007 14:06:14 WWW.FOODPROCESSING.COM http://www.bestsorting.com http://www.bestsorting.com http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - January 2008

Food Processing - January 2008 Contents Editor's Plate NewsBites The Trends Rollout Food Biz Kids Product Spotlight Seventh Annual Manufacturing Trends Surbey Product Development Ingredients Plant Operations Plant Operations & Packaging New Supplier Products Toops Scoops

Food Processing - January 2008

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