Food safety is being redefined to include allergen-free as well as pathogen-free. Food labeling laws assume all ingredients are equal, but clearly allergenic ingredients are more equal than others.

Utility deregulation and supply disruptions are creating energy uncertainty, prompting food processors to consider a variety of energy management options

Non-thermal technologies for processing juices approach commercialization. But if FDA mandates pasteurization, will the R&D effort be in vain?

With unemployment at a 30-year low, employees are hard to find and retain. As a result, food manufacturers are expanding training to offer career incentives.

Food manufacturers are tidying up as the industry shifts from prescriptive sanitary standards to performance-based ones.

Food Engineering hosts first conference to address automation issues in food.

Bridging the chasm between the plant floor and the front office is an undertaking most food manufacturers compare to bounding the Grand Canyon. Distinct planning, execution and control systems instituted over the years by many companies to accommodate immediate needs have resulted in a hodgepodge of disparate applications that impede meaningful information exchange among plant activities.

With so much focus on the appearance of food packages, it's heartening to know that companies are putting as much energy into better protecting what goes inside.

Long-anticipated advances in food packaging are coming sooner rather than later as developers take advantage of the FDA's Pre-Market Notification (PMN) initiative for food-contact materials.

Dannon's highly automated Utah plant starts up production of Danimals drinkable yogurt for kids, and expands into spoonable yogurts.