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Engineering R&D: Supercritical CO<sub>2</sub> Extrusion Opens New Product Opportunities

March 26, 2003
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Supercritical fluid extrusion (SCFX) technology, first reported in 1992 by Syed S.H. Rizvi and Steven J. Mulvaney of the Institute of Food Science at Cornell University, combines two high-pressure processes -- supercritical CO2 processing and extrusion -- to extend the capabilities of conventional extrusion technology.
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Plastic bottle gives beer market a boost

March 26, 2003
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According to a report on "World Beer Containers" from The Freedonia Group, by the end of this year, plastic bottles will emerge as a viable form of beer packaging.
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Food Plants Partner With Unions To Boost Competitiveness

March 26, 2003
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Managers and unions who think outside of the box are partnering to improve plant competitiveness. New work systems are based on mutual trust and respect.
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Sweet, Wheat, Fermented, Treats

March 26, 2003
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No, this is not the answer to a Jeopardy question. Nor is it a new wave food that cures cancer. These four simple words describe four new fabulous plants.
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Dole Starts-Up New Salad Plant To Serve Eastern Markets

March 26, 2003
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To better serve Eastern U.S. markets with its packaged fresh vegetable salads, Dole Value Added Products last year started-up a new $30 million, 156,750 sq.-ft. plant on a 40-acre site in Springfield, OH.
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Self-Directed Work Teams: The Icing on theCake

March 26, 2003
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Lack of time and commitment usually prohibits organized teams in food manufacturing plants. However, high-performance self-directed work teams have achieved sweet success in a few plants.
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The Quest for Efficiency

March 26, 2003
By Kevin T. Higgins, Senior Editor
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Line optimization is a journey, not a destination
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Managing Software: Are your systems contaminated?

March 26, 2003
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When reality and the data in your system do not agree, you have contaminated data.
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Field Reports: No need to roll the dice when inspecting spice

March 26, 2003
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A small footprint coupled with side-view inspection provides an economical solution.
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Engineering R&D: Simplified food-oil refining

March 26, 2003
By Kevin T. Higgins, Senior Editor
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Filtration technology and a benign chemical could give processors of specialty oils a competitive edge.
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Food Authentication Using Bioorganic Molecules

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