A microwaveable, susceptor-equipped bacon package for Embotits Espina, a 102-year-old maker of cold cuts headquartered in Vic, Spain, earned the Product of the Year Award.

About a year ago, the food industry was embroiled in the lean, finely textured beef media frenzy.

Look around you. You probably have operating parameters you’d like to measure and track to satisfy the requirements of regulators, especially with FDA getting serious about implementing parts of the Food Safety Modernization Act (FSMA).

Like motherhood and love of country, continuous improvement is a concept that demands support. None dare speak against it; all are obliged to sing its praises.

Incorporating cryogenic freezing in place of mechanical freezing gave way in the last decade to an appreciation of the ROI cryogenic systems provide in terms of reduced yield loss, improved product quality, throughput and a focus on safety and sanitation.

I think it’s about time I told you something very important. There’s a lot more to Food Engineering than what you can hold in your hands.

If the past is prologue, production of food and beverage products will look a lot different in 10 years than it does today.

For food and beverage companies focused on landfill reduction, the effort yields solid financial returns.

An enhanced X-ray system moves the technology beyond contaminant inspection to precise analysis of the fat and lean components of meat.

A partnership between US entrepreneurs and German investors is helping retailers meet demand for Greek yogurt with store-brand options.