Displaying 1–12 of 12 results for Mike Pehanich, Contributing Editor
The revised USDA dietary guidelines could open the floodgates to high-fiber foods, giving some old ingredients new purpose and life.
Cost, quality and safety concerns of food processors drive improvements in heat transfer systems.
Our 6th annual survey finds a retreat to 2008 levels.
General Mills and Kellogg bank on breakfast drinks; Mondelez 'bullish' on snack growth in developing markets.
The learning curve may be longer for Thai than for Italian or Mexican, but if the popularity of pad thai is any indication, this cuisine is fit to be Thai-d.
What happens when you challenge three radically different product development teams and methodologies - including a food industry "dream team" - to design a cookie?
How the engineering function at food plants has changed: 'I dont manage projects anymore; I manage the process of managing projects.'
Automation, software and PLCs dictate the workforce requirements in the contemporary food plant, and processors everywhere are struggling to find workers with the skills to keep plants running smoothly.
First solar energy, then biodiesel fuel and now wind power. Kettle Foods Inc., Salem, Ore., has made alternative energy sources a company commitment.
Energy management suddenly has taken on grave importance. Read what Tyson, ConAgra, Publix and other processors are doing to reduce consumption and find alternatives.