Displaying 1–25 of 240 results for Kevin T. Higgins, Managing Editor

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Food Equipment Suppliers Gravitate To Value-Added 'Servitization'

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In his monthly column, Scheduled Downtime, Food Processing's Kevin T. Higgins talks about whether or not food companies will find value-add opportunities in outcomes-based services.

Kevin Higgins Joins Food Processing Team

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Veteran journalist joins food and beverage industry's publication of record in February 2013.

Food Processors Must Balance High Throughput With Demand For Fast Changeovers...

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Mass production of food has gone the way of the Model T, and nowhere is the need for line flexibility more important than at copackers.

New Antimicrobial Treatments Are Enhancing Food Safety in the Plant

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Chemical treatments that sound innocuous or don’t have to be listed on labels are becoming common, but precision application is a must for effectiveness and cost control.

A Closer Look at Inspection Tools

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Quality monitoring begins at the production line but doesn’t end there. Flagging issues with packages and even utilities in real time also is important.

Want Continuous Improvement? Lean In to your Organization

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Dieters aren’t the only ones cutting down on fat. Most food companies are encouraging their staffs to learn the ways of lean manufacturing.

Allergen Proteins: Plant Sanitation's Biggest Challenge

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Keeping allergen proteins out of products that shouldn’t contain them stretches sanitation protocols above and beyond microbe control.

Scheduled Downtime: Aseptic Trailblazer Reflects on Achievements in Food ...

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Academia once was walled off from commercial enterprise. Ken Swartzel spent 40 years building bridges, and he isn’t done yet.

Process Improvements Deliver Taste In Plant-Based Meat

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Altruism isn’t enough to make plant-based protein competitive with livestock-based products. Advanced technologies, like twin-screw extrusion, help deliver on taste.

How the Produce Traceability Initiative is Helping Food Safety and the Supply...

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Farm produce is ill equipped to answer the question, ‘Where did the food come from?’ That hasn’t stopped growers from building the infrastructure needed to satisfy the American public’s desire for transparency.

Costco Eyes September 2019 Start-Up for Poultry Processing

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September 2019 is now the expected start-up date for Costco Wholesale Inc.’s poultry processing operation in Fremont, Neb., according to Craig Wilson, vice president and general merchandising manager.

Quality’s Paper Trail: Managing the Shift to Electronic Records

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Documenting quality-assurance activities in the plant is a headache, and extending the paper trail to include the activities of suppliers is creating a migraine that only electronic records can cure.

Assessing and Managing Risk Becomes an Enterprise-wide Pursuit in Food and ...

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Anticipating what can go wrong and devising systems that minimize threats to a business’ viability are the essence of risk management, and food companies have multiple options to accomplish that.

Why Jack in the Box Still Matters

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By ushering in audits, microbiological testing and HACCP, the chain’s E. coli O157:H7 poisonings continue to impact the industry.

Editors' Favorite New Products, 2017 Edition

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Our 'love' list includes 10 treats we can't seem to get enough of this year.

Editor's Plate: Are Recent Acquisitions Signs of Desperation?

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Deals will always be a part of this business, but they need to make sense. Several in the past month look questionable.

10 New Food and Beverage Products Our Staff Can't Live Without

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The Food Processing staff unveils its list of the top 10 products we can't -- or don't want to -- put down in 2014.

Dairy Processing Equipment Transitions from Tanks to Technology

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Stainless steel tanks and kettles are synonymous with dairy manufacturing, but the long-term trend is toward continuous processes that don't require the tools of batch.

Continuous Improvement in Metal Detection

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Industrial metal detectors may be old technology, but greater sensitivity, fewer false rejects and ease of use are helping them maintain their relevance in food and beverage inspection.

Making a Case for Capital Spending

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Splicing the genes of an accountant and an engineer might help cost-justify plant improvement projects, but a dash of showmanship and passion also help build capex consensus.

Candy Manufacturers Add Health, Sustainability to Production Operations

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Buoyed by a wave of steady growth, North American confectioners are lowering operating costs and climbing aboard the healthy-eating bandwagon.

Five New Technologies for Inspection

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Lab testing will always be the gold standard in food inspection, but rising throughput rates are leading to more quality assurance at the point of production.

The Appropriate Lubricant Oil Is a Must to Pass Today's Audits

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Trace amounts of lubricant are unavoidable in many processes, and that's driving a steady migration to food-grade greases and oils.

Pest Control in a Cost-Cutting Environment

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By considering the impact on pest prevention in other decision-making, food professionals can pick up the slack from time-stressed service technicians.

Rare Earth and Power: Advanced Magnets May Improve Future Motors

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Rare earth permanent magnets are being incorporated in NEMA induction motors — plus other recent developments in motor efficiency and performance.

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