Displaying 101–125 of 226 results for Kevin T. Higgins, Managing Editor
'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.
We've developed a list of five issues we foresee as having an impact on the food and beverage industry in 2014.
Perishable foods require refrigeration, adding to overhead costs. Advances in lighting and sensor technology are driving down those costs.
Conveying systems are the infrastructure of automated production, and cost per foot is only a starting point in calculating total cost of ownership.
Fish, poultry and meat processing and packaging benefit from technological advances, although processors’ best laid plans can be disrupted by factors beyond their control.
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.
Tougher and more stringent independent audits are an important tool in upgrading food-safety systems worldwide, but they are no panacea for the issues industry faces.
For the third consecutive year, food and beverage professionals reported compensation increases above the inflation rate in Food Processing’s annual survey.
Whether packaging lines run fast and furious or take a slow and steady approach to the production race, a certain level of flexibility is required.
ISA standard PackML is slowing taking hold; networked safety may be the next frontier.
Food safety considerations demand upgrades in industrially hardened systems, as well.
Mining the byproducts of food production for untapped value can be a game-changer.
Probably, and when combined with continuous mixers, it could change front-end processes at North American bakeries.
Production faces many challenges, but food professionals are confident about meeting the demands of a changing market.
A daughter’s dietary needs led to the establishment of a niche bakery in New England. Now the family firm is riding one of the fastest-growing trends in the food industry.
Food Processing's 2016 Salary Survey unveils a growing group of professionals being left behind.
Job satisfaction is high and the 'average' salary of $97,303 is a 3.16 percent increase for this group.
Advanced automation is critical for high-volume production, but it can work against small and mid-sized food companies.
A warm place to rest and all the food and drink desired describes the appeal of all-inclusive resorts for people -- and food processing facilities for insects and other pests.
New and emerging technologies can take years to find a food manufacturing audience. This year’s IFT Food Expo included several innovative drying and kill-step technologies at various stages of the development cycle.
Thermal pasteurization systems continue to improve, giving food and beverage processors an expanding universe of alternative treatments that align with changing market demands.
Farmers and food processors have relied on futures contracts as a pricing hedge for more than 100 years. A better hedge may be a supply hedge.