3D printers have followed the path of mainframe computers: unrealized potential related to unaffordable access. Thanks to a serendipitous food application, 3D is morphing into a PC.
Even though most sectors of the food and beverage manufacturing industry fared well during the recent economic meltdown, food makers continue to be challenged by an evolving, complex and sometimes strange marketplace.
Food-grade lubricants have come of age in performance, but the more compelling reason to make the switch from conventional lubricants is to meet regulatory demands.
Separation technology helps researchers isolate components in milk, but understanding precisely what those components do remains an active area for research.
As consumers desire fresher tasting food, the challenge for processors is to produce bacteria-free products while maintaining flavor, color and texture.