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Buns, Dogs, & Burgers: Why can’t we all just get along?

One of the great mysteries of our modern age is “why hot dog and hamburger buns are always produced in packs of eight?” – unlike the products they are intended to hold. Truth is, when these products began mass production, and standards developed, there was no assumed link between buns and the meat that fills them.    While we buy them as a pair today,…

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A primer on hygienically designed packaging machines: Part 2

The ongoing implementation of the Food Safety Modernization Act (FSMA) has made prevention a key buzzword in the packaging industry. One of the fundamentals of sanitation management is designing equipment to facilitate easy cleanable access to optimize effectiveness and efficiency, including access for sampling and inspection. Analogous to Dr. Demming’s often quoted precept, “if you can’t…

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Get a longer shelf life for your clean label baked product with MAP

Consumers are becoming increasingly conscious of what they are putting in their bodies. Many food manufacturers have begun to reflect those concerns by reformulating recipes and releasing “clean” label products. The term “clean label” has several definitions depending on who you ask. However, a general definition of a clean label refers to food products containing natural, familiar,…

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How to Create a Cohesive Production Line Team: The Answer May Be in Your Machine

The saying goes, “a clean machine is a happy machine, and a happy machine is one that is operating effectively and efficiently.” Sometimes that’s easier said than done, especially when it comes to your production line team’s ability to work together cohesively.  As an OEM, we’ve learned a lot about how these teams work together and how…