Powder blending facility had dust everywhere-dust that should have been in products, not on floors, equipment.

A coordinated approach to asset management has value for facilities, equipment and the people responsible for both.

The retailing giant plans to reduce sodium, sugar and trans fat in the products it sells by 2015 and produce a simple front-of-product label to deliver the message to consumers.

Separation technology helps researchers isolate components in milk, but understanding precisely what those components do remains an active area for research.

The Packaging Hall of Fame Class of 2010 includes professionals from a number of walks of life but only one inventor: Bob Dodrill.

True innovation is within your reach. One of the best ways to achieve it is by networking with food industry colleagues in an educational atmosphere.

Tablet PCs, PDAs and even Kindles are replacing clipboards for manufacturers migrating to automated data collection systems for quality control, including HACCP checkpoints.

As consumers desire fresher tasting food, the challenge for processors is to produce bacteria-free products while maintaining flavor, color and texture.

The potential for malicious behavior in food manufacturing is an ongoing issue, but security concerns also extend to workers and the controls that run today’s plants.

As the market for value-added, minimally processed, pre-packaged food grows, manufacturers find different ways to effectively package these oxygen, moisture, aroma and time-sensitive products.