Articles by Kevin T. Higgins, Senior Editor

Food Packaging:<br> Food and beverage buoys packaging machine sales

December 3, 2003
Record purchases of new packaging machinery by food and beverage processors in 2002 rescued U.S. equipment suppliers from a second consecutive annual decline in shipments and enabled them to keep pace with 2001's $4.8 billion sales pace.
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The World's Top 100 Food & Beverage Companies - 2003

November 5, 2003
Cooperation is becoming as common as competition among the industry's leading corporations.
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Engineering R&D: Microwave muscles into processing mainstream

November 5, 2003
A New Jersey firm is challenging American assumptions about the limitations of microwave pasteurization and sterilization.
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Food Packaging: Can a top put pop in flagging sales?

November 5, 2003
FALL SIGNALS THE START OF soup season, and fans of the condensed variety may remember fall 2003 as the season they threw away their can openers.
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Refrigeration, Naturally

November 5, 2003
Progress in freezing and cooling in the 20th Century often was measured by new, man-made refrigerants. Now industry is rediscovering natural solutions.
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Two fronts in the cold-zone war

November 5, 2003
Food processors have two options in their efforts to boost efficiency and product quality from flash-freezing systems: invest in the latest technological advances, or simply learn to optimize the systems they already operate.
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Food Packaging: Kid-friendly packaging for snacks

November 5, 2003
How it looks on a store shelf shapes the form of most food packaging. How it plays in a school child's lunchbox may be more important in the burgeoning healthy snacks market.
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Engineering R&D: Machine measurement of core temperature

October 7, 2003
Researchers are applying sensor technology to demonstrate that infrared and vision systems can deliver perfectly cooked poultry.
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Food Packaging: Peace comes to blueberry hill

October 6, 2003
For six weeks every summer, packaging lines at Chester Barnhill’s Sweet Berry Farms are a blur of blueberries.
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Food Packaging: Sacre Bleu! Gourmet sauces in a carton?

October 6, 2003
HOLLANDAISE SAUCE AND crème brulee are difficult to prepare and require preparation time and adequate kitchen facilities to create. But an Orlando, Fla.-based foodservice supplier thinks it can deliver consistent, fresh-tasting versions of those dishes that are shelf stable, to boot.
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Fabulous Food Plant: Paramount Citrus

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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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2014 April

Catch a preview of the Powder and Bulk Show in this April 2014 edition of Food Engineering. Also, be sure to check out a coffee stick making a real stir and a major advancement in the the pet food industry.
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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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