Convenience foods in inconvenient packages are a bad mix. And the boil-in bag that Smithfield Food's Premium Entr?line came in when it debuted was, in a word, inconvenient.

Field Reports: Cooker-cooler brings home-cooked flavor to soup production

March 25, 2003

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Unique agitation system provides versatility and thermal penetration without overcooking.

Editor's Note: Cooperation pays off dividends

March 25, 2003

By Joyce Fassl, Editor-in-Chief

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Our editor's column for March 2003

Milk beverages are all the rage

March 25, 2003

By Kevin T. Higgins, Senior Editor

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Flavored dairy products are riding a sales wave, with aseptic plastic and retort cans providing the packaging.

Managing Software: Is the food industry ready for Product Life Cycle Management?

March 25, 2003

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Software enables communications among departments like sales, R&D and production.

Food Safety: HACCP can insure the health of your business

March 25, 2003

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Insurers are beginning to work with processors to protect their interests as well as consumer health.

Field Reports: A "Honee" of an upgrade

March 22, 2003

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One cutter replaces nine for the largest private label supplier of asparagus in the world

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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

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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FSMA Audit

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

We have pursued and acquired at least one GFSI certification.

We have begun our own risk-based preventive controls system/program.

We have hired a consultant to see what we need to do next.

We have initiated one or more food safety training programs for our employees.

We have attended seminars/webinars and conferences.

We have a HACCP plan in place.

We’ll wait and see if FSMA will actually be enforced.

Other—tell us on Facebook or Twitter.

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THE FOOD ENGINEERING STORE

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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