Displaying 76–100 of 245 results for Kevin T. Higgins, Managing Editor
Product protection sometimes is the only mission of food packages. More often, it’s only the start.
Plenty of penalties are meted out when on-the-job injuries occur, but beyond the penalties, there’s a real upside to a proactive approach that creates a safety culture.
Explosion prevention and suppression in powder and bulk transfer is a top-of-mind concern for regulators and inspectors. Fortunately, suppliers with broad material-handling expertise help deal with it.
Old-fashioned approaches to quality control and workforce management are among lessons learned by craft beer pioneer.
Biological, chemical and foreign material contamination have been the focus of food safety, but FSMA adds another source to the equation: deliberate human actions.
Energy efficiency is no longer a top-of-mind consideration for many food and beverage manufacturers, as increasingly it’s a standard feature in the machines and equipment they buy.
But security concerns and clear understanding of ROI slows infrastructure development.
Technology is front and center as beverage processors respond to growing demand for fresh, minimally processed products.
Hot Mama’s was on a strong growth trajectory for its private label humus, salsa and dips. Then an invisible enemy shut her down.
Bakery automation can carry a hefty price tag; the likelihood of realizing a return on investment is enhanced when the human part of the equation is addressed.
Food processing’s great paradox is thermal treatment, which preserves but also destroys food nutrients. Having the cake and eating it, too, is the goal of multiple technologies, chief among them HPP.
3D printing with metals and other materials is giving new life to old machines and improving newer equipment’s performance.
Varying volume requirements, different production environments and the raw materials used are seldom the same from plant to plant, requiring a degree of customization in a food plant’s conveying solution.
Instead of exporting finished goods, more non-U.S. food companies are exporting manufacturing capacity to North America.
Instead of basic services only, tolling services are pushing into turnkey solutions for clients.
Technology developers provide means to deliver minimally processed products without compromising food safety.
Food Processing's 11th annual Salary survey unveils a growing group of professionals being left behind.
We've developed a list of five issues we foresee as having an impact on the food and beverage industry in 2014.
From lacto-fermentation to high pressure processing, preservation techniques old and new are paving the way for juices that cater to healthy eating and clean labels.
We partnered with Hartman Group on research that delved into consumer perceptions of genetically modified foods; about half (is that good or bad?) will avoid them.
Thorough cleaning and sanitizing of food-handling machines and equipment is a requirement, but the task becomes easier and faster when upfront consideration is given to sanitary design.
'Hand crafted' has artisan cache, but consistency and volume demand the kind of automation tools used by major breweries.
From simple to sophisticated, many wastewater solutions are available to food and beverage processors.
Flooring is a good place to start, but there are a number of renovation projects worth considering to upgrade facility performance.
Food companies are beginning to look at liquid and solid wastes as opportunities and not simply costs.