When I was awoken today by my alarm clock set to a local news radio station, I thought, “Today’s going to be a better day for the food industry.”

High-pressure processing may be the 21st century’s most dynamic new technology for pasteurization, and modified atmosphere packaging is the latest expansion of its possibilities.

As I was preparing remarks for this month’s Food Automation & Manufacturing Conference, I came across an Association for Manufacturing Excellence research study on the challenges facing manufacturing.

Recent rash of recalls reinforces the importance of a sound allergen control plan.

Product heating and mixing are being transformed with technology that makes cavitation a positive force.

A few months ago, our corporate office conducted a survey on Food Engineering subscribers’ likes, dislikes and reading and researching habits.

As an industry, we simply cannot take shortcuts in protecting our products, our industry and our customers

Adding oxygen and removing nitrogen and other dissolved gases from a grow-tank can be a cost-prohibitive process for fish farmers, but new oxygenation technology significantly changes the cost equation.
 

As many of you who read this column each month are well aware, Food Engineering’s Food Automation & Manufacturing Conference and Expo is held every year in Florida during April.

The combination of membrane bioreactor filtration with a zoned anaerobic digester resulted in unprecedented COD reductions in a cheese plant’s high-strength effluent.