Articles by Kevin T. Higgins, Senior Editor

Engineering R&D: GE salmon swim upstream

By Kevin T. Higgins, Senior Editor
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Genetically engineered grains are mainstream, but gene splicing in livestock remains experimental. A Boston area biotechnology firm hopes to change that and end its 18-year quest for commercial approval.
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Performance Tools for Continuous Improvement

By Kevin T. Higgins, Senior Editor
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Altering processes and procedures requires human involvement, but that doesn’t preclude technical support for continuous improvement efforts.
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Packaging Trends Survey

By Kevin T. Higgins, Senior Editor
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Speed always is a priority in packaging operations, but market realities are elevating other considerations for food and beverage professionals.
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Give it a twist

By Kevin T. Higgins, Senior Editor
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Rotating label increases communication at the point of purchase and helps differentiate food products from the competition.
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From leader to laggard

By Kevin T. Higgins, Senior Editor
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If there were a Miss Congeniality award for packaging, a food or beverage company would have been the odds-on favorite of judges for the 23rd DuPont Awards for Packaging Innovation.
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Engineering R&D: New solution for slaughter

By Kevin T. Higgins, Senior Editor
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Systems development can create strange bedfellows. Take, for example, the alliance between an Alabama road construction firm and food scientists addressing animal welfare issues.
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Tech Update: Filling Equipment

By Kevin T. Higgins, Senior Editor
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Faster fill times are nice, but a host of other considerations also are part of manufacturers’ value calculations. Those needs are evident in the systems being developed.
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Third-Party Audits: Adopting an Open Door Policy

By Kevin T. Higgins, Senior Editor
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Bigger welcome mats are being laid out for third-party auditors as the food industry reconciles itself to customer and public demands for greater transparency.
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9th Annual Replacement Parts Survey

By Kevin T. Higgins, Senior Editor
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Food Engineering readers provide insight into how their companies are recalibrating inventory needs to meet production demands.
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Susceptors and the safety challenge

By Kevin T. Higgins, Senior Editor
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With the microwave supplanting the convection oven, package engineers eye susceptor systems to better protect frozen-food consumers from undercooked products.
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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.

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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

FE September 2014

2014 September

The September 2014 issue of Food Engineering explores how lean manufacturing, quality improvements and increased automation helps processors meet rapidly changing demands. Also, read how robotics, advanced machine controls, software and OEE are just a few of the tools that can boost productivity on packaging lines.

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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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