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Model predictive/adaptive control reduces the variability of final Brix in orange-juice concentrate

With changeovers becoming more frequent, how do food manufacturers make them more efficient? Three experts share some tips and tactics

... and in with new nonthermal processing technologies for the food and beverage industry.

Newer generations of vision systems and other machine imaging technology are being customized to address the unique challenges posed by food processing.

There's a long list of tech-nologies developed for food and beverage that end up being applied in other industries, so there's a little tit-for-tat in a reorganization of Bosch Packaging Technology that will bring innovations in the pharmaceutical industry to food.

The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) has disclosed plans to reduce the levels of chemical residues in meat and poultry products allowed under current rules.

A growing body of scientific research supports what consumers already knew: ultraviolet light degrades the flavor of milk, and the translucent, high-density polyethylene (HDPE) jugs favored by dairy processors hastens the oxidation that causes flavor degradation.

New software and RF systems integrate HACCP into plant process-control and information networks, but applications to date are few

Like a well-tailored suit, die-cut polyethylene bags that provide a flattering fit for pizza dough and other pegged bakery items are adding retail sizzle for the President's Choice line.

In this month's Food Safety column , Contributing Editor Douglas Powell asks the question: Should politicians be making marketing decisions?<