Displaying 151–175 of 226 results for Kevin T. Higgins, Managing Editor
Breweries large and small are leveraging technology and techniques honed in the beer production and consumption capital of the world.
Certified product seals begin to appear on grocers’ shelves, a modest first step in an education campaign to extol the technology’s benefits and head off naysayers.
Size reduction machinery may appear unchanged, but advancements under the hood result in process improvements.
Dozens of objective and subjective considerations enter into decisions on where to build a food plant.
Whole genome sequencing is taking pathogen understanding to a new level, but it’s not the only example of how the technique is making the food supply more secure.
Shorter production runs and more-frequent machine changeovers drive down overall equipment effectiveness.
Food manufacturers can choose from a number of developments that optimize moisture removal and minimize process cost.
Everybody gets excited about transformational change, but while we’re waiting, incremental improvements also deliver value.
After a quarter century in business, Gillian’s Foods redefines its production capabilities in new facility.
While cereal sales remain flat and other frozen categories remain cold, hot and hand-held breakfast options are fueling the day for many.
Technical advances and manufacturer comfort with process instrumentation are dispensing with the need for laboratory tests in favor of in-line and at-line monitoring systems.
Food companies understand they must find, engage and retain millennials for their work forces if their businesses are to be sustained.
DNA bar-coding that quickly confirms or reject claims that a food product is what it purports to be are entering the market, with the promise of exposing economically motivated fraud.
Industrial Ethernet switches, spear phishing flagged as points of entry.
By focusing on both energy use and production facility, Canada Bread built a Hamilton, Ontario, bakery that exceeded expectations.
Premium motors are just one of the upgrades food processors should consider when analyzing their power transmission systems.
Balance sheets look strong, but food companies are holding the line on capital projects, projecting only a 5.4 percent increase this year.
Regardless of the product being made, conveyors move it through processing and packaging, and the conveyors used in food plants are being upgraded.
The next generation of food and beverage production facilities will be sanitary, flexible, more pleasant to work in and self-sustaining.
Despite a dizzying variety of products, ConAgra Foods always has prided itself on manufacturing great food.
Whether refrigerated or ambient, food handling facilities steadily are improving their efficiency profiles. Forklift systems are a case in point.
Clif Bar’s products focus on healthy snacking. Its new bakery focuses on the health and well-being of workers, the community and Mother Nature.
When it comes to hand-crafting, beer has nothing on wine. But even specialty vintages from moderately sized wineries can benefit from vision-system technology.
Safety and purity concerns make THC extraction methods a continuous-improvement priority
Novel process technologies keep the dairy category interesting … and growing.