With government funding drying up and businesses curtailing in-house programs, food technology research often has an entrepreneurial feel in the 21st century.
Over the past few months, the news media have been full of reports about novel weight loss drugs and new findings about calories, metabolism and diets, as well continued reports on the obesity epidemic.
Rapid movement can dramatically reduce cycle times in retorts, but controlling the force created by a heavy basket’s motion required years of additional development.
High-pressure processing may be the 21st century’s most dynamic new technology for pasteurization, and modified atmosphere packaging is the latest expansion of its possibilities.
As I was preparing remarks for this month’s Food Automation & Manufacturing Conference, I came across an Association for Manufacturing Excellence research study on the challenges facing manufacturing.
RSS