Displaying 1–25 of 226 results for Kevin T. Higgins, Managing Editor
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.
Veteran journalist joins food and beverage industry's publication of record in February 2013.
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.
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.
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.
Academia once was walled off from commercial enterprise. Ken Swartzel spent 40 years building bridges, and he isn’t done yet.
Keeping allergen proteins out of products that shouldn’t contain them stretches sanitation protocols above and beyond microbe control.
Dieters aren’t the only ones cutting down on fat. Most food companies are encouraging their staffs to learn the ways of lean manufacturing.
Altruism isn’t enough to make plant-based protein competitive with livestock-based products. Advanced technologies, like twin-screw extrusion, help deliver on taste.
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.
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.
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.
By ushering in audits, microbiological testing and HACCP, the chain’s E. coli O157:H7 poisonings continue to impact the industry.
Our 'love' list includes 10 treats we can't seem to get enough of this year.
The Food Processing staff unveils its list of the top 10 products we can't -- or don't want to -- put down in 2014.
Deals will always be a part of this business, but they need to make sense. Several in the past month look questionable.
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.
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.
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.
Buoyed by a wave of steady growth, North American confectioners are lowering operating costs and climbing aboard the healthy-eating bandwagon.
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.
Trace amounts of lubricant are unavoidable in many processes, and that's driving a steady migration to food-grade greases and oils.
Rare earth permanent magnets are being incorporated in NEMA induction motors plus other recent developments in motor efficiency and performance.
Collaborations between film suppliers and machine builders are delivering form/fill/seal systems that produce food containers with improved seal integrity and other benefits.
Automated analytics and condition monitoring tools enable cloud-based software to make predictive maintenance affordable and practical.