Articles by Kevin T. Higgins

More than 2 million machines vend beverages in the United States, but anyone with three quarters and a taste for milk would likely die of dehydration while looking for their preferred beverage.

Since its construction six years ago, Beef Products Inc.'s South Sioux City plant has undergone one improvement and expansion after another.

A French-Canadian engineer tackles global nutrition needs with a simple processing system incorporating sophisticated design features.

With major customers mandating radio frequency identification to streamline distribution, food companies are rushing to address the implementation issues.

As the recent green-onion infections make clear, food safety practices need to be in place in every area of food and beverage processing.

When designing an end-of-line palletizing unit, an upstate New York machine shop melded old-tech mechanics with state-of-the-art technology.

Organized improvement is the objective behind HACCP. How painlessly that is accomplished depends on the degree of automation.

Outputting consistent products is much easier when the basic components are consistent, and the food industry is making headway in reducing raw-material variability.

While job insecurity and modest pay hikes characterized most of America's labor market in the last year, food industry professionals report respectable salary boosts and rising levels of job security.

Record purchases of new packaging machinery by food and beverage processors in 2002 rescued U.S. equipment suppliers from a second consecutive annual decline in shipments and enabled them to keep pace with 2001's $4.8 billion sales pace.