Cold-chain management—an essential aspect of many snack and bakery operations today—has entered a brave new world characterized by sophisticated temperature monitoring and tracking technology connected by the Internet of Things (IoT).

A warehouse management system (WMS) centers on software that supports day-to-day operations. WMS programs enable centralized management of a wide range of tasks, including tracking inventory levels and stock locations, order fulfillment, and shipping and receiving.

The Beckhoff Automation booth (S-6302) will be the center of automation technology (AT) and IT convergence at Pack Expo 2017 in Las Vegas.

PROCESS EXPO 2017 took place September 19–22 at McCormick Place in Chicago. The biennial event, operated by the Food Processing Suppliers Association, attracts food industry professionals from around the world. 

Thiele Technologies has announced that it soon will integrate Allen-Bradley control software on SYMACH Palletizers.

Inside the proceedings of PACK EXPO Las Vegas, including a survey of new packaging equipment, materials, technology and more.

According to the U.S. Environmental Protection Agency's Energy Star program, the domestic baking industry consumes an estimated $800 million worth of purchased fuels and electricity per year, as noted in its guide, "Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry" (Nov. 2016 update, available on www.energystar.gov).

The food industry is reveling in the digital age with the continual improvement of new technology. More snack producers and bakeries aspire toward alignment with Industry 4.0 ideals

EXAIR's new Dual 316 Stainless Steel Cabinet Cooler Systems with ETC (Electronic Temperature Control) keep electrical enclosures cool with 20°F (-7°C) air while maintaining the NEMA 4X rating of the enclosure and removing the heat that could adversely affect the internal components.

This past year has been an exciting one for the baking industry, especially in terms of the progress made on revising the ANSI/ASB Z50.2 Bakery Equipment Sanitation Standard (formerly known as the “BISSC Standard”). Representatives from across the baking industry, including bakers, bakery engineers, bakery equipment manufacturers and academics have come together to give their input on updating this standard.

Is it just me or does it seem like the 2010 Dietary Guidelines for Americans and U.S. Department of Agriculture’s MyPlate came out just last week? 

Frustration with Washington continues to mount, with the serious challenges facing our country.

The long and tortuous path to enacting and implementing President Obama’s signature achievement, the Affordable Care Act, has taken yet another twist.

During and since the two-week government shutdown, there has been a lot of analysis from across the political spectrum. The analysis includes a lot of finger pointing and blame assessment. At the end of the day, it was the abdication of leadership by all parties and no coherent strategy for how to end the stalemate that lengthen the shutdown.

Last month, I had the opportunity to offer testimony in support of the Environmental Protection Agency (EPA) proposal to modestly scale back the amount of ethanol required to be produced under the Renewable Fuel Standard (RFS). 

Are you thinking about restocking your packaging supplies? If you are, then you have a lot to think about before making the investment. 

A growing and consistent theme in the policy debates in which the American Bakers Association (ABA) is engaged is the importance of science to fortify our position.

Many of us are asking ourselves where the summer went, and it is difficult to find a good answer. I hope you had some deserved downtime with family at some point.

When 2015 began, most Washington, D.C. observers predicted more gridlock in Washington.

Multiple prevailing trends at the consumer and regulatory levels will factor into the business concerns of the bakery industry over the coming year. These include product-development dynamics like non-GMO, nutritional labeling, transparency and food safety—all of which have the potential to positively influence overall shopper perceptions related to bread and the other baked goods that play a part of dietary patterns.

One of the strangest, most-convoluted policy fights in the history of modern food just cleared a major hurdle in July with President Obama’s expected signature of the GMO Labeling agreement between Senators Pat Roberts (R-KS) and Debbie Stabenow (D-MI).

With the election of Donald Trump, and a slightly narrower Republican majority in Congress, Washington and the national punditocracy is both stunned and clamoring to find meaning in the election results.

With great trepidation that this column will become immediately obsolete or at least very dated in the short time from submitting it to publication, I want to address the whirlwind of regulatory relief announcements from the new Trump Administration.

This past year on the Stronger Together tour, after the merger of the American Bakers Association (ABA) and the Biscuit & Cracker Manufacturers’ Association, we stopped at Kansas State University (KSU) to meet with the Bakery Science & Management students and participate in the Grain Science and Industry Advisory Council meeting.

During the tumultuous first year of the Trump Administration, the untold story has been the significant efforts to mitigate the numerous regulatory overreaches by the Obama Administration.

As of the last regulatory update from the American Bakers Association (ABA), we were coming out of a governmental shutdown. Now, the clock is ticking as we stare down the August recess in Congress and feel continued residual delays from that shutdown.

All federal food policy is based on the recommendations stemming from the Dietary Guidelines for Americans. The American Bakers Association (ABA) leads the Grain Chain, an organization of 10 groups from grain growers and millers, as well as bakers and others who have an interest in growing grain consumption.

Since grains are the cornerstone of a healthful, plant-based diet, and the 2020 Dietary Guidelines for Americans are the bedrock for nutrition policy in the U.S., the baking industry is well-positioned to make powerful, positive changes for the health of America's families.

The 2020 election is over, but efforts to understand the impacts are just beginning.

The fly-in will connect baking industry leaders with elected officials in the nation’s capitol.

 
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The ‘Roaring Twenties’ were a time when all participants had their act together.

The essence of plumbing is its mechanical genius.

The nature of plumbing is such that its most clever innovations usually are obscure to the public eye.

Plumbing and mechanical contracting companies have been the birthright of generations.

One of the legacies of the old Trade Extension Bureau that remains alive today was its effort to standardize industry vocabulary.

American plumbers have accomplished more in two centuries than the Romans did in 10.

People take for granted devices such as the T&P valve, kitchen disposal, flush toilet and so many of our industry's other useful gadgets that have made lives safer, healthier, more comfortable and convenient.

Every year on March 11, the international plumbing community comes together to celebrate World Plumbing Day. The day aims to spread awareness of the importance of plumbing and plumbers in protecting public health and improving access to clean water and sanitation facilities. 

Tool Tips—August 2018

Tool Tips—September 2018

Tool Tips—October 2018

Tool Tips—November 2018

Tool Tips—December 2018

Tool Tips—January 2019

Tool Tips—February 2019

Tool Tips—March 2019

Tool Tips—April 2019

Tool Tips—May 2019