Packaging

The carbon-attuned chicken

By Kevin T. Higgins, Senior Editor
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Gold’n Plump Poultry packages chickens at three price points, including its premium Just Bare brand, which touts its carbon consciousness with a certification seal from the Carbon Trust on the
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Standards by popular demand

By Kevin T. Higgins, Senior Editor
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Ossid’s Jason Angel demonstrates the ease-of-access to the sealing chamber on the company’s new horizontal form/fill/seal machine for protein products. The design of the 15-cycles-per-minute vacuum machine was driven by
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Editor's Note: Product quality: Strange coincidence or harbinger?

By Joyce Fassl, Editor-in-Chief
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OK,  readers, what’s going on out there? I am very surprised to report four food and beverage quality issues that occurred on consumer purchases I made in the past six weeks.
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Conveying Systems

By Jaan Koel, Contributing Editor
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Every process needs connectivity-the right “circulation system” to provide optimum hygiene, flexibility, fast changeovers and ease of maintenance at the lowest possible cost.
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Always be continuous

By Kevin T. Higgins, Senior Editor
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Flexibility and lean manufacturing are driving the growth of robotics, but mechanical motion still rules high-volume packaging.
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Automated tube tester debuts

By Kevin T. Higgins, Senior Editor
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Burst tests, leak detection and other package-integrity testing remain largely lab-based, manual processes, even as the machines that produce those packages accelerate their output capabilities.
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Effervescent juice in a can

By Kevin T. Higgins, Senior Editor
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Healthier eating trends are sometimes cited for declining sales of carbonated soft drinks, but at least one juice maker believes the key to increased sales requires effervescence.
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Petroleum vs. corn

By Kevin T. Higgins, Senior Editor
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The battle over green cred is pitting PLA-based plastic against conventional PET resins mixed with additives that cause the plastic to decompose when landfilled.
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DIY modified atmosphere

By Kevin T. Higgins, Senior Editor
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Modified atmosphere packaging has been a game-changer for many foods and beverages, though until now the technology was the domain of industrial users.
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Little bottle, big splash

By Kevin T. Higgins, Senior Editor
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Calling it the firm’s biggest beverage introduction in a decade, Kraft Foods executives talked about their new MiO concentrated flavoring in the same breath as their power brands at February’s Consumer Analyst Group of New York (CAGNY) conference, weeks before the tiny bottles began appearing on store shelves.
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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

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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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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