Avure Technologies Incorporated, a wholly-owned subsidiary of the Flow International Corporation, recently received the IFT Industrial Achievement Award for developing and commercializing high pressure processing (HPP).
Food and beverages that are distinctly marketed as fortified with nutrients have tripled in sales from 1997 to 2001, according to research firm Packaged Facts.
The Centers for Disease Control and Prevention (CDC) says there has been a sustained decline in the incidence of infection caused by several foodborne pathogens including Yersinia, Listeria, Campylobacter, and Salmonella in the past six years.
ESKAY Corporation, the North American arm of Daifuku Company’s factory automation and distribution automation FA/DA systems business, will change its name to SK Daifuku to reflect its global market position.
Land O’Lakes and Davisco Foods International are building a $40 million state-of-the-art mozzarella cheese plant next to the Davisco food ingredients plant in Lake Norden, S.D.
Research recently completed by The Procter & Gamble Company (P&G) says that many foods, including roasted asparagus, banana chips, toasted English muffins, taco shells and pretzels, may have measurable levels of acrylamide.
A Cornell University scientists report that the heat processing used to manufacture sweet corn significantly increases both the total antioxidant activity and the level of phenolics, a naturally occurring type of phytochemical found in many fruits and vegetables.
Despite the uncertainty over whether PCs or PCLs get the job done more efficiently, there’s no doubt that food manufacturers need automation to improve productivity, reduce costs, and increase flexibility.
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