2016 Plant of the Year: SugarCreek brings home more than the bacon
Though SugarCreek started out as a bacon processor, it is poised for growth as consumers demand more sophisticated RTE food products. Key to this growth is the new SQF Level 3 production facility in Cambridge City, IN (CCI), which has the technology and flexibility to keep up with the latest trends in high-quality food products. Based on a variety of factors, Food Engineering selected the CCI facility as its 2016 Plant of the Year.
Reducing water usage in food and beverage processing
For decades, water was seen as a free commodity in processing environments, but attitudes are starting to change due to increasing drought conditions and recent water pollution crises.
VACCP: HACCP for vulnerability assessments
Vulnerability Assessment and Critical Control Point applies well-understood HACCP principles to protect food and beverage products from fraud and adulteration.
Achieving Zero Waste
Food and beverage manufacturers continue sustainability efforts by minimizing byproducts, composting waste, recycling processing and packaging materials, and conserving energy and water.
TACCP: HACCP for threat assessments
Threat assessment and critical control point applies well-understood HACCP principles to protect food and beverage products from intentional and malicious contamination.
Are your control networks safe from cyberattacks?
Better safe than sorry since "sorry" could cost you downtime, product quality or safety and/or your brand’s reputation.
Battling pathogens in produce
Produce is increasingly becoming associated with foodborne illnesses due to a growing number of reported outbreaks.
Boost plant efficiency by being clean, safe and savvy
Risks will always exist, but combining technology and employee training ensures processes not only comply with, but exceed, increasingly stringent regulatory standards.