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FPSA News Brief

FPSA: Food Processing News Brief

October 14, 2020

FPSA Updates

The COVID trade show challenge

With last week’s announcement that the in-person component of January’s IPPE is now cancelled, we can add one more to the list of food technology trade shows that have had to cancel as a result of the COVID-19 pandemic. Many of these show organizers have tried to provide a virtual solution, not necessarily to replace the in-person exhibition (that’s probably asking too much of the technology at this stage), but as an alternative avenue to satisfy the industry’s need for education and matchmaking. Some shows have done better than others building this virtual event and we all hold out hope that IPPE and some of the other virtual food-focused exhibitions will be successful as we transition through this unprecedented time.

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Where process meets progress


Preparations are in full swing for the 2021 edition of PROCESS EXPO. There are a host of new and exciting changes are on the horizon.

Here is a sneak peek into what’s awaiting:

  • New show hours
  • New education format
  • New show look
  • New team members
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Deville Technologies' Webinar Wednesday Series
Deville Technologies, an industry-leading expert in food cutting solutions, has launched a four-part educational series. Our experts will address topics such as sanitary design, operator safety, problematic applications and new product development.
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Special Section: COVID-19 News

How to prevent disruptions in food supply chains after COVID-19

The Conversation

Almost all businesses involved in the food supply chain have experienced effects ranging from a mild shock to severe disruptions during the COVID-19 pandemic, and further disruptions may be ahead during the second wave. Yet not all organizations have learned critical lessons, and history shows us some companies are destined to remain unprepared for the next waves.

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Dairy, feed producers adapt in COVID's aftermath

Feed Strategy

The COVID-19 pandemic dealt a series of blows to the world’s dairy and dairy feed producers, ranging from dramatic decreases in demand to ingredient shortages. However, once the markets and supply chains stabilized, the industries were granted a fresh look at the ways they could strengthen their businesses and align their feeding programs for added profitability.

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Industry Headlines

USDA updates Poultry Improvement Plan


The US Department of Agriculture recently updated the National Poultry Improvement Plan (NPIP) to include recommendations approved by representatives from across the poultry industry at the 2018 NPIP Biennial Conference. The Animal and Plant Health Inspection Service (APHIS) is creating a new U.S. Newcastle Disease (ND) Clean program that will focus on primary breeder egg-type chickens, meat-type chickens and turkeys.

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Mixing 101: Why temperature impacts different products in their own way

When it comes to the impact of heat in the mixer, hydration has a lot to do with it. A good rule of thumb is the higher the hydration of the dough, the cooler it needs to be. One example is English muffin dough, which is inherently sticky, even at its optimum temperature. For this batter-like dough, a baker looking for a final dough temperature between 62 and 66 degrees Fahrenheit. Dough development also comes into play, according to Joe Cross, engineering and process manager, Zeppelin Systems USA.

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Product Showcase

Uniquely Built for Food Processors
Bunzl Processor Division is proud to introduce our WorkHorse® line of safety products. From earplugs to safety glasses and from respirators to cut-resistant gloves, BPD’s WorkHorse® products are built to withstand the harsh environments of the food processing industry. And competitively priced as to not break the bank.
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Product traceability in the Food & Beverage industry

Hospitality Net

If cleanliness is next to godliness, traceability is next to transparency — a virtue very much in demand in today's Food and Beverage industry. There is more to this rising trend than simply an increasingly informed body of consumers looking to make woke product choices.

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Food safety culture: What to do now that everyone is watching?

Food Safety News

This year has brought nothing but huge changes for the world, especially for the food industry. Shutdowns, new operational models, and re-openings at this scale are new territory for us all. Even the definition of food safety culture has changed from “what you’re doing when no one is watching” to “what you do when everyone is watching.”

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Product Showcase

Is this how you see your ERP software options?
We are changing this perception. Firefly Business Group specializes in all things food processing. We offer the only ERP software solution for small & medium sized food processing companies built on the top rated Acumatica cloud ERP platform.
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Sustainable dairy: Nestlé joins US dairy industry to target net-zero carbon emissions by 2050

Food Ingredients 1st

Nestlé has joined the U.S. dairy industry to reach net-zero carbon emissions by 2050. The Innovation Center for U.S. Dairy has unveiled the Net Zero Initiative, an industrywide effort that will help dairy farms worldwide implement new technologies and adopt economically viable practices.

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Purina piloting recyclable wet cat food packaging in the Netherlands

Pet Food Processing

Nestlé Purina PetCare announced Sept. 29 it has developed a 100% recyclable, high-barrier mono-material retort packaging option for wet pet food pouches, in collaboration with Amcor. Amcor worked with Purina to develop the packaging, test it for heat resistance, machine performance, shelf-life stability and real-world recyclability.

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Food, consumer brands challenged to make paper packaging effective

Food Manufacturing

Great‌ ‌innovations‌ ‌are‌ ‌consistently popping‌ ‌up‌‌ ‌from‌ ‌major‌ ‌food‌ ‌&‌ ‌beverage‌ ‌manufacturers‌ ‌in‌ ‌the‌ ‌area‌ ‌of‌ ‌sustainability.‌ ‌They’ve‌ ‌come‌ ‌in‌ ‌the‌ ‌form‌ ‌of‌ ‌commitments‌ ‌to‌ ‌carbon‌ ‌neutrality‌ ‌goals‌ ‌and‌ ‌renewable‌ ‌energy‌ ‌use,‌ ‌improving‌ ‌sourcing‌ ‌methods‌ ‌and‌ ‌using‌ ‌more‌ ‌sustainable‌ ‌packaging‌ ‌materials.‌ On‌ ‌the‌ ‌latter,‌ ‌one‌ ‌of‌ ‌the‌ ‌ways‌ ‌companies‌ ‌like‌ are‌ ‌trying‌ ‌to‌ ‌improve‌ ‌packaging‌ ‌is‌ ‌through‌ ‌swapping‌ ‌plastic‌ ‌for‌ ‌paper.‌ ‌

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Kerry unveils new citrus extraction technology

FoodBev Media

Kerry has introduced an “advanced” citrus extraction technology, which it claims enables food and beverage manufacturers to provide cleaner ingredient labels. The new technology can be applied to a variety of citrus fruit and has many different applications, including flavoured waters, ready-to-drink teas, energy drinks, hard seltzers and spirits, as well as in different foodstuffs.

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Food Facts

Did you Know?

  • Crackers have holes in them for a reason. During the baking process, if the crackers have holes in them, if prevents air bubbles from ruining the product.
  • One in four hazelnuts end in in Nutella, Nutella is so popular, 25% of all hazelnuts end up in a jar!
  • Expiration dates on bottled water have nothing to do with the water. Water can’t expire – plastic bottles will eventually start leaking chemicals into the water.
  • Chefs in Japan were trained for over two years in order to qualify to serve Pufferfish which is a delicacy in Japan. If it’s prepared wrong, it can kill the person eating it.
  • Strawberries are not berries. Technically, berries have only seeds on the inside, a rule which is obviously broken by strawberries.

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