Articles by Kevin T. Higgins

The package costs less, storage space is saved and waste disposal costs are slashed. So why aren't more schools using the Mini-Sip pouch?

After gaining a better appreciation of the desired end product, engineers tweaked the dough-brew process to rectify past problems.

Fat replacers have a checkered past in food formulation. To prove its high-fiber, low-calorie texturizer works, an intellectual-property firm built a commercial plant.

Scientists at a leading dairy research center are helping to engineer systems that could make transoceanic shipments of raw milk an accepted practice.

At Select Milk, pasteurization and packaging are minor parts of the process.

The middle ground is shrinking as processors gravitate to one extreme or another in their approach to food and beverage manufacturing.

Producer organizations like Meadowbrook Farms are taking the lead in building modern processing facilities by reshaping the cooperative approach.

For 20 years, watching aseptic's progress has been like watching paint dry. Thanks to filling and packaging innovations that may be changing.

A dearth of US breakthroughs and recognition for a mostly metal package were among the surprises at this year's DuPont packaging awards.

Anyone can boil or freeze water. The fun begins when scientists and engineers must predict when boiling or freezing will occur with additional components under different conditions.