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Editor's Note: We may be hitting 75, but you make us feel so young

By the time they reach 75, a facelift can make a world of difference to those who frequently find themselves in the public eye.
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Managing Software: Identify options if fatal flaws develop in ERP software

Niche software may be able address ERP fatal flaws in back office functions relating to pricing, trade promotion, and trade receivables.
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Food Packaging: The pouch that thinks it’s a bottle

A hybrid package that combines features of flexible pouches and rigid structures would be the “ideal pouch.”
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Field Reports: HOT SAUCE MAKER SAYS NO SWEAT TO MIXING CHALLENGE

X-RAY TECHNOLOGY LOCATES SMALL PIECES OF METAL IN PRODUCTS PACKAGED IN METALLIC OR ALUMINUM TRAYS.
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Field Reports: Shiloh Foods takes side dishes to a new level

X-ray technology locates small pieces of metal in products packaged in metallic or aluminum trays.
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Dairy Plant Combines New Capacity With Southern Hospitality

Mayfield Dairy Farms' new $18 million, 91,000 sq.-ft. plant on a 20-acre site at Braselton, GA -- 40 miles northeast of Atlanta --adds fluid milk capacity needed to better supply Mayfield's fast-growing markets in Georgia and the Carolinas, and can be easily expanded to serve those areas well into the 21st century.
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Editorial: Manufacturing solutions may be nearer

As a food plant engineer, you are constantly stretched to the max on how to find new and better solutions to plant problems old and new.
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Food Packaging: Innovations in flexible packaging awarded

The Flexible Packaging Association (FPA) has awarded its 1998 Top Packaging Awards to several converters for achievement in flexible packaging.
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Engineering R&D: Biotrickling reduces bakery ethanol emissions by 85-100 percent

A four-month pilot study conducted at the Interstate Brands Wonderbread Bakery in Columbus, OH concluded that a two-stage biotrickling filter composed of environmentally-available bacteria immobilized on solid polypropylene fibers reduced ethanol emissions by 85 to 100 percent.
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Engineering R&D: Supercritical CO2 Extrusion Opens New Product Opportunities

Supercritical fluid extrusion (SCFX) technology, first reported in 1992 by Syed S.H. Rizvi and Steven J. Mulvaney of the Institute of Food Science at Cornell University, combines two high-pressure processes -- supercritical CO2 processing and extrusion -- to extend the capabilities of conventional extrusion technology.
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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

Food Engineering January 2015 Cover

2015 January

In this January 2015 issue of Food Engineering, we explore how robotics can play a role in pick-and-place, packaging, case packing and palletizing processes, and know where to implement robotic automation.

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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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