Engineering R&D
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Food Safety

Antimicrobials are more than just ingredients

Minimize potential contamination with antimicrobial materials incorporated in floors, walls, overheads, ceilings, drains, doors, clothing and non-food contact surfaces.

Richard F. Stier

August 24, 2015

When most people in the food industry hear the word “antimicrobial,” they usually think about preservatives such as sodium benzoate or calcium propionate.

Engineering R&D

Putting 'static cling' to use

You’ve seen the commercials for washday products that eliminate static cling. Ironically, the principle behind it gives an innovative robotic gripper a light, gentle touch that doesn’t bruise food items.

Wayne Labs

June 17, 2015

If you’ve ever experienced static cling when you take off a sweater in a dry, winter environment, you’re already familiar the technology behind Grabit’s robotic gripper technology, which the company calls electroadhesion.

Engineering R&D

A secure, reliable automation controller from the silicon up

Rather than apply Band-Aids to old technology, the designers of this automation controller started with a clean sheet of paper.

Wayne Labs

May 31, 2015

If you could design and build a new programmable automation controller, what characteristics would you include?

Engineering R&D

Extended Interview: Food-safe, surface enhancement process extends component life

This recently developed surface enhancement technology can extend the lifetime of grinders and other critical wear components from two shifts to many months with no peeling or flaking.

Wayne Labs

April 8, 2015

Food Engineering caught up with David Bell, founder, president and CEO of Phygen Coatings, to hear more about surface enhancement technology.

Engineering R&D

Food-safe, surface-enhancement process extends component life

Wayne Labs

April 6, 2015

While this surface-enhancement technology may sound too good to be true, it has been put to the test by Argonne National Labs for its durability.

Engineering R&D

Scratch my back, and I'll scratch yours!

Wayne Labs

November 5, 2014

Have a robotics work cell project in a meat plant?

Engineering R&D

Surface appeal: Novel antimicrobial for direct food contact

Novel antimicrobial quickly neutralizes broad range of pathogens on food contact surfaces; now takes aim at direct food contact.

Mikell Knights

March 8, 2014

Chlorine- and ammonia-based disinfectants and sanitizers are typically used as interventions or rinses to eliminate dangerous bacteria, fungi, viruses and foodborne pathogens on food preparation and food processing areas.

Engineering R&D

X-ray's double take on inspection detection

Dual energy X-ray systems bring value added detection features to identify missing product, damaged product, dented or altered packaging and presence of a premium item.

Mikell Knights

February 7, 2014

Conventional single-energy X-ray inspection technology has been established as a reliable tool in detecting contaminants like stainless steel, ferrous and non-ferrous metals, glass, calcified bone, mineral stone and high-density plastics and rubber.

Engineering R&D

UV gets ‘green’ light for disinfecting liquids

The process, developed specifically to deliver food-grade solutions for ingestible liquids and ingredients, treats turbid as well as clear liquids.

Mikell Knights

September 11, 2013

A low-maintenance, non-fouling, self-cleaning beverage processing system has many benefits.

Engineering R&D

Monitoring the air in beer

Optical sensing of dissolved oxygen in brewing applications is being presented as a more precise, lower-maintenance alternative to long-established amperometric technology

Mikell Knights

June 6, 2013

To ensure the best product quality, taste and shelf life, the amount of dissolved oxygen must be minimized.

On Demand Kelley Rodriguez, Editor in Chief of Refrigerated & Frozen Foods, will be joined in this 60-minute webinar by industry experts to help unpack the latest research.

On Demand Driven by climate goals, business risk, client interest, and resilience considerations, food and beverage companies are increasingly turning their attention to decarbonizing their production processes.