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David Reznik conducts research on the physics of wave phenomena to reduce water and biological oxidation.

Winemakers continue to address closure options.

The National Food Processors Association (NFPA) says the government “should permit, even encourage, the communication of all forms of truthful, non-misleading, and well-substantiated statements” on the labels and labeling of food products.

Airtight packaging and a quick-chill process that extends refrigerated shelf life to 45 days are helping San Francisco-based Heartland Soups gain a Bay-area foothold in the emerging health-conscious food market.

While 21 CFR Part 11 is optional, it may already apply to you.

Container gripability is a function of hand size, and packagers increasingly are designing their containers for easy gripping by children in the 8 to 12 age group.

Over the past few months our industry has been experiencing very perplexing situations in some meat processing plants, culminating in the announcement of the largest ever meat recall of 27.4 million pounds.

President Bush signed bio-terrorism legislation substantially expanding federal regulatory authority over the food industry

A few years ago, food scientists developed a lab process for creating gelatinized whey protein concentrate. Now the technology is poised for commercial scale-up.

Extended shelf life packaging and an automated rollstock system ease production pain and deliver a profit gain.