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Field Reports: HOT SAUCE MAKER SAYS NO SWEAT TO MIXING CHALLENGE

March 27, 2003
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X-RAY TECHNOLOGY LOCATES SMALL PIECES OF METAL IN PRODUCTS PACKAGED IN METALLIC OR ALUMINUM TRAYS.
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Field Reports: Shiloh Foods takes side dishes to a new level

March 27, 2003
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X-ray technology locates small pieces of metal in products packaged in metallic or aluminum trays.
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Dairy Plant Combines New Capacity With Southern Hospitality

March 27, 2003
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Mayfield Dairy Farms' new $18 million, 91,000 sq.-ft. plant on a 20-acre site at Braselton, GA -- 40 miles northeast of Atlanta --adds fluid milk capacity needed to better supply Mayfield's fast-growing markets in Georgia and the Carolinas, and can be easily expanded to serve those areas well into the 21st century.
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Finish Line: Stock Up or Shut Up?

March 26, 2003
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By the time you read this column, there will be less than 180 days left until 01/01/00 (a.k.a. Y2K, the millennium, New Year's Eve, the end of history -- no, that comes on May 5, 2000 according to the ancient Egyptians).
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Editorial: Manufacturing solutions may be nearer

March 26, 2003
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As a food plant engineer, you are constantly stretched to the max on how to find new and better solutions to plant problems old and new.
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Food Packaging: Innovations in flexible packaging awarded

March 26, 2003
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The Flexible Packaging Association (FPA) has awarded its 1998 Top Packaging Awards to several converters for achievement in flexible packaging.
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Custom-fit for Foodservice

March 26, 2003
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Customization and flexibility challenge food processors supplying the foodservice market.
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Engineering R&D: Biotrickling reduces bakery ethanol emissions by 85-100 percent

March 26, 2003
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A four-month pilot study conducted at the Interstate Brands Wonderbread Bakery in Columbus, OH concluded that a two-stage biotrickling filter composed of environmentally-available bacteria immobilized on solid polypropylene fibers reduced ethanol emissions by 85 to 100 percent.
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Finishline: Brave New World

March 26, 2003
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I've been covering the evolution of food plant automation at Food Engineering from the first PLCs.
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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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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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2014 March

The March 2014 issue of Food Engineering covers plant audits and how to minimize the food safety risk. Also covered: aseptic applications, raw material testing, and the fiscal benefits of automation.

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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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