Displaying 76–100 of 226 results for Kevin T. Higgins, Managing Editor
Economic recovery remains anemic in much of the economy, but food processing professionals are more confident about 2014 than they’ve felt in recent years.
From deli meats and hot dogs to fresh-cut produce and dips, ready-to-eat foods merit special interventions.
Price and performance of refrigerants is giving food processors reason to re-evaluate their existing systems and consider new refrigeration options.
Josh Tetrick garnered outsized attention and favorable reviews for his start-up food company Hampton Creek Foods. Then a few detours on the road to healthier eating went up.
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.
Product protection sometimes is the only mission of food packages. More often, it’s only the start.
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.
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.
Instead of exporting finished goods, more non-U.S. food companies are exporting manufacturing capacity to North America.
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.
3D printing with metals and other materials is giving new life to old machines and improving newer equipment’s performance.
Food Processing's 11th annual Salary survey unveils a growing group of professionals being left behind.
Biological, chemical and foreign material contamination have been the focus of food safety, but FSMA adds another source to the equation: deliberate human actions.
Technology developers provide means to deliver minimally processed products without compromising food safety.
Hot Mama’s was on a strong growth trajectory for its private label humus, salsa and dips. Then an invisible enemy shut her down.
Throwing money at pest control is easy. Spending it effectively is the challenge in today's food and beverage production environments.
Time spent cleaning is time not producing, but higher hygienic standards for bakeries need not mean a drain on throughput.
Living up to the hype will be difficult, but infrastructure construction is well under way for the Internet of Things.
These processors and equipment manufacturers are shining a light on efficiencies and improvements in meat and poultry production.
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.
Material transfer still defines what a conveyor does, but advanced controls are giving systems new levels of smart technology.
Food companies are beginning to look at liquid and solid wastes as opportunities and not simply costs.
FSMA compliance is front and center, and pest control specialists are thinking outside the box to keep rodents, birds and insects in check.