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Robots and vision-based quality system provide overall efficiency of 99.7%.

High-tech material handling system picks orders and moves product quickly with minimal breakage.

Replacing intermediate bulk container and liner keeps waste at a minimum for Dr Pepper.

Lubricants protect equipment and extend production runs.

Still derided as the meals GIs love to hate, shelf-stable heat-and-serve entrees are angling for a supermarket shelf near you.

Light weighting of the aluminum bottle may be the advancement that moves the container out of the novelty category and into the mainstream.

Nutritional labeling for restaurant meals is shaping up as a watershed change with implications for packaged goods from fast food chains.

Market pressures, sustainability and food-borne illness issuses are driving the push for increased efficiency.

Martin Cole, director of the National Center for Food Safety and Technology, and the 35-liter high pressure processing unit used to validate commercial sterility of low-acid, shelf-stable foods in an FDA filing.

Controlled condensation pasteurization is being proposed as a salmonella remedy for almonds, though the technology has broader potential for minimally processed foods.