Articles by Kevin T. Higgins

When concerns about product tampering spiked after September 2001, induction-sealer suppliers thought they might win more food and beverage business.

Less can be more in container performance when basic architectural principles are brought to bear. At least, that’s what Ropak Packaging Corp. contends.

Lightweighting of PET containers and systems that otherwise reduce packaging costs were in abundance at PACK EXPO.

Innovative products sustain manufacturing companies, and managing the intellectual property underpinning those products is critical.

Improved motor performance and unparalleled energy efficiency were realized in a medium-sized motor project.

Still derided as the meals GIs love to hate, shelf-stable heat-and-serve entrees are angling for a supermarket shelf near you.

Light weighting of the aluminum bottle may be the advancement that moves the container out of the novelty category and into the mainstream.

Nutritional labeling for restaurant meals is shaping up as a watershed change with implications for packaged goods from fast food chains.

Martin Cole, director of the National Center for Food Safety and Technology, and the 35-liter high pressure processing unit used to validate commercial sterility of low-acid, shelf-stable foods in an FDA filing.

Controlled condensation pasteurization is being proposed as a salmonella remedy for almonds, though the technology has broader potential for minimally processed foods.