Articles by Kevin T. Higgins, Senior Editor

Sustainable aseptic juice carton

By Kevin T. Higgins, Senior Editor
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Almost two years after Chinese juice processors started using liquid paperboard containers certified by the Forest Stewardship Council (FSC), a US food manufacturer has scrambled aboard the sustainable aseptic carton bandwagon.
 


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Kraft says ‘yes’ to flex

By Kevin T. Higgins, Senior Editor
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Foodservice customers can opt for the functional advantages of dressing in a pouch


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Water’s rising tide

By Kevin T. Higgins, Senior Editor
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Attention to use of the humble hydrogen-oxygen molecule is producing sometimes-surprising operational improvements and cost savings at food plants.
 


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Supply chain sweet spot

By Kevin T. Higgins, Senior Editor
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Retail success stories involving aseptic products have been modest, but the technology is finding a growing niche in nonrefrigerated distribution.


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Engineering R&D: Tiny bubbles

By Kevin T. Higgins, Senior Editor
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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.
 


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Striking the right balance between safety and quality

By Kevin T. Higgins, Senior Editor
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Quality improvement is a daunting challenge, but the effort can be expected to boost food safety, as well.


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Focus on OEE: Increased Plant Floor Visibility Pays Off

By Kevin T. Higgins, Senior Editor
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Be it ever so humble, overall equipment efficiency is the focus of a growing number of plant automation projects, adding another component to the continuous improvement tool kit.


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Salty dog’s new tricks

By Kevin T. Higgins, Senior Editor
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Conventional wisdom says people want the lowest price for commodity items in a down economy, but convention is wrong


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Bowls for grab-and-go diners

By Kevin T. Higgins, Senior Editor
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Polystyrene-foam clamshells are mainstays for restaurant take-out meals, with the notable exception of Chinese restaurants’ coated-paperboard containers.


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Tuna with zing

By Kevin T. Higgins, Senior Editor
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In cans and pouches, tuna is getting a spicy makeover from processors big and small.


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The August 2014 issue of Food Engineering explores how your operation could be doing more to create a culture of employee engagement. Also, read more on how your business and insurance partners must know the basics of your business and its nuances as well.

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