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Decades of experimentation and equipment changes went into the development of a process to extrude reformed, quick-cooking rice.

Silver lining to terrorist attacks is greater cooperation among those who keep the nation’s food supply secure.

Both sides shoulder the risk and reap the rewards when package clicks with consumers.

Bakery overcomes diverse product viscosities and entrained air challenges with a new positive displacement pump.

Microwave ovens traditionally have been the enemies of baked goods, turning them soft and doughy and anything but golden brown.

Reckitt Benckiser Inc. hopes a new flip-tip cap design for bottles of its French’s mustard line, along with bigger bottles, will kick start product sales.

USDA is taking issue with a GAO report calling for greater federal efforts to prevent bovine spongiform encephalopathy (BSE) from entering the United States and infecting U.S. cattle.

While both planning and execution processes are certain to occasionally fail, the key is to have a scheduling process that can quickly react to changes.

Enormous improvements have been made in efficient processing and packaging of bulk ingredients. Now the focus is on improving safety.

Food and beverage manufacturers reevaluate the security of products and plants.