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By turning to basic principles, plants can avoid the most common design flaws.

After gaining a better appreciation of the desired end product, engineers tweaked the dough-brew process to rectify past problems.

Fat replacers have a checkered past in food formulation. To prove its high-fiber, low-calorie texturizer works, an intellectual-property firm built a commercial plant.

Every once in a while, I think it's a good idea to see where you have been in order to decide where you want to go.

Bag dump stations simplify clean-up and produce fast product changeover at Crest Foods.

Going where the data is.

Super Sessions and new educational programs beef up the biennial show.

Soup maker installs 12 cooker-coolers on a new canning line.

A cold storage facility keeps its cooling systems running at peak operating efficiency despite a warm climate.

Scientists at a leading dairy research center are helping to engineer systems that could make transoceanic shipments of raw milk an accepted practice.