Displaying 1–25 of 226 results for Kevin T. Higgins, Managing Editor
Most entrepreneurs entering the food and beverage space rely on existing manufacturers to actually make their products. Now there’s an on-line business-to-business platform to help them find the perfect match.
Systems that marry potentially dangerous products to the people who purchased them are distinctions of these customer-centric organizations.
Deals will always be a part of this business, but they need to make sense. Several in the past month look questionable.
As food companies upgrade their enterprise software, the opportunity to replace manufacturing systems with a leaner, less costly software layer beckons.
Indulgence is driving growth in this steady category; new filtration methods are improving processes.
No matter how strong a brand is, food manufacturers who expand capacity must have a fallback when demand falls short. In this case study, we look at how product development and manufacturing for other companies will help justify Jelly Belly Candy’s latest expansion in Asia.
Chemicals and other remedies may be effective in temporarily resolving a food plant’s pest infestation, but the right materials for keeping critters out in the first place is a wiser approach.
Altruism isn’t enough to make plant-based protein competitive with livestock-based products. Advanced technologies, like twin-screw extrusion, help deliver on taste.
Advanced automation is critical for high-volume production, but it can work against small and mid-sized food companies.
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.
Material transfer still defines what a conveyor does, but advanced controls are giving systems new levels of smart technology.
Efficiency is important, but the potential dangers posed by combustible dust need to be addressed up front.
While cereal sales remain flat and other frozen categories remain cold, hot and hand-held breakfast options are fueling the day for many.
Regardless of the refrigerant used, freezing systems are taking a bigger role in producing superior products while preserving as much floor space as possible.
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.
The core technology is stable, but the capabilities and precision of automated inspection systems are expanding by leaps and bounds.
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.
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.
By ushering in audits, microbiological testing and HACCP, the chain’s E. coli O157:H7 poisonings continue to impact the industry.
UK supermarket chain Iceland takes lead in pushing private-label suppliers to switch to plastic-free materials.
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.
A timely proliferation of cleaning and disinfecting tools helps food and beverage companies raise their games in preventing food-safety risks.
Converting low-value waste streams into value-added products worked with cheese whey. Now food processors are developing other opportunities.
For more than a century, food processors have been required to ensure the safety of their products. Events of the recent past have elevated that responsibility from the shadows of quality assurance to a major focus.