Articles by Kevin T. Higgins

Considerable hand wringing about the complexities of the supply chain and challenges in designing products for fickle consumers usually accompanies explanations of the high failure rate for new foods.

A number of factors are prompting food companies to upgrade filter systems and, in some cases, replace other technologies with advanced filtration.

Heat degrades food nutrition and flavor, and size reduction can impart tremendous heat. Cryogenic fine grinding is being tested to deliver superior foods and new packaging materials.

Oh, what a relief it is for the convenience sector.

Mechanical seals with a nanoscale diamond coating promise longer run times in select food-pumping applications.

Materials issues are emerging as defining factors in today’s food and beverage industry, as news headlines and our readers make clear.

Recycled paperboard, glass containers and other options to petroleum-based and throwaway materials have been part of organic foods’ packaging pallet for years. Now the options are increasing, and organic suppliers are interested.

Corporate environmentalism has a squishy, public relations feel. When sustainable practices shaped a Gatorade plant, there was actual meat on the bones.

Foodborne pathogens and other bacteria are devoured from within by viruses known as bacteriophages. This fall, food manufacturers will begin testing this food-safety weapon.

Hygiene demands are ratcheting up in facility and equipment design.