Featured Stories

Controlled drying of shelf-stable cheese

By Kevin T. Higgins, Senior Editor
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Food processors learned long ago how to make foods shelf stable.
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Dairy industry works on bio-security

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The dairy industry has begun taking steps to increase "bio-security" of its processing system by drawing up specific industry-wide recommendations.
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FDA finalizes HACCP rule for juices

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The U.S. Food and Drug Administration (FDA) has finalized new regulations, proposed earlier this year, governing the processing of fruit and vegetable juices.
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Tech Update:<br>Is "In-Line" the Future of Irradiation?

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Irradiation is gaining greater acceptance in the food industry as a key component in the fight against Salmonella, Listeria, E. coli and other food-borne pathogens.
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Editor's Note: No passing fancy for food makers

By Joyce Fassl, Editor-in-Chief
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No passing fancy for food makers
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Food Packaging: First class packages take DuPont Awards

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Pet food and pasta products were the leaders of the pack at the 15th annual DuPont Awards held August 9 in Philadelphia.
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Engineering R&D:<br>Hot on the trail of pathogen reduction

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Pasteurizer uses hot water to dramatically reduce pathogens on beef trimmings.
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Totally tubular foods

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If you’re between the ages of 6 and 12, there is something strangely appealing about opening a tube of food and squeezing the contents into your mouth.
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Food Safety: Try educating, not training

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The Austrian educator, Rudolph Steiner said, “If you hear, you forget. If you see, you remember. If you do, you understand.” This should be the basis of all educational programs that are developed for food processing plants.
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The World of Packaging Under One Roof

By Kevin T. Higgins, Senior Editor
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Throngs of food and packaging professionals flocked to Chicago for Pack Expo 2000, the biennial showcase for the machines shaping the industry's products
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Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
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Food Engineering

FE September 2014

2014 September

The September 2014 issue of Food Engineering explores how lean manufacturing, quality improvements and increased automation helps processors meet rapidly changing demands. Also, read how robotics, advanced machine controls, software and OEE are just a few of the tools that can boost productivity on packaging lines.

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THE FOOD ENGINEERING STORE

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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