True innovation is within your reach. One of the best ways to achieve it is by networking with food industry colleagues in an educational atmosphere.

Lack of sanitation is the root cause of almost every food poisoning incident and a significant number of the recalls.

As they move into 2011, processors are strong and lean from continuous improvement efforts as well as margin success in the switch from prepared foods to in-home dining.

Last month when we were preparing this issue devoted to sustainability, I wondered if our readers around the globe could hear me laughing out loud. It was a laugh uttered not out of joy but irony.

Hydrodynamic pressure processing got a bad rap for meat tenderizing in the 1990s, but USDA scientists believe there’s still hope for this and other technologies to assist the process.

Current programming underscores public misconceptions and lack of knowledge about food chemicals and pesticides.

A decade after a Canadian firm developed a process to recover high-quality protein from a byproduct of vegetable-oil extraction, regulatory obstacles to commercialization have been overcome.

Perhaps our industry’s time and money would be better spent on lean manufacturing, food safety and nutritional enhancements and less on line changeovers, special in-store displays and rainbow pallets.

Machinery technology, food safety protocols and capital budget optimization can only be improved with changed outlooks and recharged brain power.

Biotechnology meets process innovation to convert toxic byproducts of the olive press into a therapeutic ingredient.