Articles by Kevin T. Higgins

With food safety becoming a top priority, the cleanability of equipment and the professionalism and status of personnel are emerging as industry flashpoint.

More regulation is not the answer, but making vows to keep the food supply safe is a good start.

With the in-house engineering cupboard almost bare, food and beverage companies’ need for engineering services has never been greater. Where they’ll find it is the question.

Automated storage and retrieval systems have served manufacturers for decades, but technical advances and practical considerations are making them more appealing than ever before.

The math of commercial cost and consumer willingness to pay remains to be calculated, but in-container sterilization with microwaves already has achieved several milestones.

Years of collaborative research by Canadian engineers went into development of what they term active front-end technology, an advancement that is transforming medium-voltage AC drives.

A focus on energy efficiency has produced big improvements in industrial lighting, but other factors also need to be considered, experts say.

A more disciplined approach to asset utilization is being adopted as food and beverage companies push the outer limits of what is possible in existing facilities.

Lightweighting of PET containers is front and center in packaging change, but cracking down on weight isn’t the only focus of material innovation.

Beverage companies turn to the latest technologies to reduce costs and respond to new mandates for their products.