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Vision sensor helps processor maintain appearances

March 22, 2003
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Gourmet spice manufacturer aims for "zero defects" with the new technology
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How Emmpak Manages HACCP

March 22, 2003
By Kevin T. Higgins, Senior Editor
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This Milwaukee meat processor proves HACCP documentation requirements need not deter food safety initiatives.
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REGULATORY WATCH: Trans fat

March 22, 2003
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The push is on for more specific fat labels
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EngineeringR&D: Predictive control tightens evaporation results

March 22, 2003
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Model predictive/adaptive control reduces the variability of final Brix in orange-juice concentrate
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Faster Better Changeovers

March 22, 2003
By Kevin T. Higgins, Senior Editor
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With changeovers becoming more frequent, how do food manufacturers make them more efficient? Three experts share some tips and tactics
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Out with the Old ...

March 22, 2003
By Kevin T. Higgins, Senior Editor
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... and in with new nonthermal processing technologies for the food and beverage industry.
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Tech Update: 20 / 20 Vision

March 22, 2003
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Newer generations of vision systems and other machine imaging technology are being customized to address the unique challenges posed by food processing.
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It's About Choice

March 22, 2003
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In this month's Food Safety column , Contributing Editor Douglas Powell asks the question: Should politicians be making marketing decisions?<
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Realignment brings new technology to food

March 22, 2003
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There's a long list of tech-nologies developed for food and beverage that end up being applied in other industries, so there's a little tit-for-tat in a reorganization of Bosch Packaging Technology that will bring innovations in the pharmaceutical industry to food.
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FSIS to tighten residue rule

March 22, 2003
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The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) has disclosed plans to reduce the levels of chemical residues in meat and poultry products allowed under current rules.
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2013 May

Check out Food Engineering’s May 2013 issue, featuring stories on Food Packaging, Lift Trucks and Food Safety.
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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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