Innovation

Field reports

The tools to scale up the perfect batch

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 Lab-based, inline pasteurization system and hygienic filling/closing bench allow exotic beverage processor to experiment with small beverage quantities. 


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Field reports

Equipment track record justifies placement in new facility

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After a conveyor proved itself in an existing facility, choosing a unit for a new plant was a no-brainer.


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Field Reports

On-demand steam meets pet food production requirements

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The new steam generator also satisfies California’s tough emission regulations.
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Field reports

Craft brewer makes quick, safe connections

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Powering up or down equipment in a wet environment can be dangerous and tedious, without the right connection equipment.
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Tech Update

Aseptic applications: Redefining freshness

Through machinery developments, aseptic treatment of products and packages has notched gains against more entrenched technologies.
By Mikell Knights
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 Over the last 10 to 15 years, more low- and high-acid products have been processed in ways designed to kill bacteria and extend the life of foods and liquids. Retort-style thermal processing, chilling and refrigeration steps and the use of preservatives remain the most common routes to produce shelf-stable foods and beverages in the US. 


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Cover Story

Global Manufacturing Management: Extending your worldwide reach

If you’re thinking about setting up a plant in a foreign country, take it a step at a time and look for a partner that shares your goals.
By Wayne Labs, Senior Technical Editor
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Whether you’re a small, medium or large food and beverage manufacturer, taking the plunge and opening a new plant in a foreign country is a huge decision, often fraught with risks you may have never envisioned. But there are alternatives, and finding the one that makes sense for your operation can help propel your products into the global marketplace.


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TECH FLASH

Building information modeling allows better decisions based on workflow, budget and energy costs

Three-dimensional visualization allows designers to identify potential problems early on.
By Shane O'Halloran
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Energy use and efficiency also benefit from building information modeling.


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Field Reports

Putting the lid on emissions

While the aroma of a cooked steak may be an enticing lure to dinner, residents around a cooked-meat facility are not as likely to appreciate the odors.
By Wayne Labs, Senior Technical Editor
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Polarized Meat Company of Dunmore, PA produces high-quality meat products designed to reduce preparation time at restaurants. Certain products are pre-formed and pre-cooked, often with grill marks added to enhance the products’ visual appeal and flavor. Both the incoming meat and the final products are quality controlled throughout the process.
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Engineering R&D

Using nature’s disinfectants

The photohydroionization disinfection process combines several non-chemical, non-penetrating radiation approaches, which together can effectively kill harmful microorganisms in food, air and water.
By Mikell Knights
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The process has been approved in food processing plants inspected by the USDA, FDA and FSIS
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Food processors give back by participating in educational programs

By Joyce Fassl, Editor-in-Chief
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Last month, I dedicated this column to the changes taking place at industry trade shows and how our industry is focused on giving back by supporting charities at these venues. This month, I’d like to thank those individuals who are giving back to the food and beverage industry by participating as speakers at Food Engineering’s 2014 Food Automation & Manufacturing Conference scheduled for April 6-9 in Fort Lauderdale, FL.
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Multimedia

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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FSMA Audit

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

FE September 2014

2014 September

The September 2014 issue of Food Engineering explores how lean manufacturing, quality improvements and increased automation helps processors meet rapidly changing demands. Also, read how robotics, advanced machine controls, software and OEE are just a few of the tools that can boost productivity on packaging lines.

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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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Food Master

Food Master Cover 2014Food Master 2014 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

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