Displaying 126–150 of 226 results for Kevin T. Higgins, Managing Editor
Big Food’s sales declines spell opportunity for start-ups and emerging firms. The challenge is getting noticed and being taken seriously.
Cold temperatures arrest cellular activity for every pathogen except one, making Listeria Production Enemy No. 1 in frozen food manufacturing.
Almost six years after the landmark food safety law was signed, enforcement of FSMA will begin in September.
A timely proliferation of cleaning and disinfecting tools helps food and beverage companies raise their games in preventing food-safety risks.
The thermal processing plant is ground zero in the company’s sustainability efforts, boasting a diversified energy portfolio that’s moving it off the grid.
Hollywood has its Dirty Dozen. In food production, the most-wanted list includes the Filthy 12.
Third-party plant audits are more rigorous, but attracting qualified auditors remains a challenge.
From micro-encapsulation to pulsed light, technology is providing processors with the tools needed to produce superior liquid foods.
Advanced machine control is rapidly evolving to give bakers better control over outcomes and operating costs.
Extended shelf life, a clean label and quality assurance for ready-to-eat meats are benefits with appeal to processors, and high pressure is one of the technologies that deliver them.
With a technology assist, food processing professionals are transforming their production lines.
For 30 years, microwave technology has been relegated to niche applications in food processing. That is changing as the technology tackles some of the most challenging production challenges.
With only a 2 percent increase in the Capital Expenditure budget, capital flows to hot categories like plant-based meats, French fries and pet foods.
Moderate-cost condition monitoring sensors and housings designed for optimal cleaning and sanitizing are among advancements in power systems.
Cooking may be an art, but meat and poultry processing is necessarily a science. Fortunately for food companies, there’s a support network that’s advancing the science.
As processors gain greater understanding of the efficacy and proper application of ozone for equipment cleaning and direct contact with food, this oxidative molecule’s use in food processing will soar.
Food ingredients are the leading cause of explosions, and containing those events no longer is enough.
Efficiency is important, but the potential dangers posed by combustible dust need to be addressed up front.
Manufacturing ventures entail risk, and food processors increasingly are partnering with other food companies to mitigate the risk of new-plant projects.
Shelf-stable cheese snacks, chemical-free separation and more efficient pigging characterize process improvements in dairy.
This summer's China meat scandal underscores the need for both approaches.
Regardless of the refrigerant used, freezing systems are taking a bigger role in producing superior products while preserving as much floor space as possible.
While a more responsive track-and-trace system is mandated under FSMA, processors are looking to private, nongovernmental organizations for technology and software solutions.
Industrial applications of collaborative lift trucks are here, though food companies shy away.
Machine vision breakthroughs are ushering in a new generation of food inspection systems that do more for less than previous solutions.