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Whether it is a loose screw that falls off a machine, a bone that manages to stay wedged in a piece of meat or a bit of plastic that finds its way into a batch, contamination in a finished product can be a major blow to a brand.

What if your drying operation could run close to the upper moisture limit boundary of your product specification, yet never exceed it?

For those involved in deciding on a plant floor, the process might resemble the children’s story of “Goldilocks and the Three Bears.”

While the power transmission industry is pretty mature, power transmission components have had to endure a lot of hardships imposed upon them by the food and beverage industry.

Starting with a clean slate is usually easier than renovating an older facility to catch up with food safety specifications as shown in the Food Engineering November 2014 article, “Renovate for the right reasons.”

In the past, Food Engineering’s Sustainable Plant of the Year story has focused on a single plant at one geographic location that has made significant strides in sustainability.

Whether it’s football in the US or rugby in Great Britain, the two sports have one thing in common: Many of their spectators like beer.

To appreciate how important food size reduction is to eating, you only need to think about what goes on in your own kitchen.

Table Talk Pies, located in Worcester, MA since 1938, makes those four-in. round pies that, if you live in the Northeast, you’ve probably have had the opportunity to try.