Value-added products require premium packaging. Flexibles are giving processors the look they want, the convenience they need and the cost savings they demand.

Real-Time To The Rescue

March 26, 2003

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Accessing real-time information from plant floor process systems fully benefits operations only when PLC integration allows instant and continuous feedback.

Bridging the IT/Engineering Gap

March 26, 2003

By Kevin T. Higgins, Senior Editor

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When engineering operations and IT work collaboratively on information systems, organizational harmony can happen

Tech Update: Smarter, smaller, simpler machine control

March 26, 2003

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Reliable, user-friendly machine-control technologies penetrate the industry.

Aseptic Milk Bottles Come of Age

March 26, 2003

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Aseptic milk processing, filling and packaging in plastic gains commercial acceptance —another milestone for fluid milk containers.

Quita Kilos Boosts Bakery Shelf Life

March 25, 2003

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Quita Kilos, which loosely translates as "Lose Weight," might be considered the "Weight Watchers" or "Jenny Craig" of Mexico.

Food Preservation Through Packaging Innovation

March 25, 2003

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As the market for value-added, minimally processed, pre-packaged food grows, manufacturers find different ways to effectively package these oxygen, moisture, aroma and time-sensitive products.

Videos

Image Galleries

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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Food Engineering

2015 January

In this January 2015 issue of Food Engineering, we explore how robotics can play a role in pick-and-place, packaging, case packing and palletizing processes, and know where to implement robotic automation.

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FSMA Audit

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

We have pursued and acquired at least one GFSI certification.

We have begun our own risk-based preventive controls system/program.

We have hired a consultant to see what we need to do next.

We have initiated one or more food safety training programs for our employees.

We have attended seminars/webinars and conferences.

We have a HACCP plan in place.

We’ll wait and see if FSMA will actually be enforced.

Other—tell us on Facebook or Twitter.

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THE FOOD ENGINEERING STORE

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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