Articles by Kevin T. Higgins

Injecting carbon dioxide into an extruder barrel opens up a world of new products. Now the issue is driving down processing costs.

Food manufacturers face diverse challenges in meeting the needs of consumers around the world.

High-intensity mixer/dissolver is easy to keep clean and requires little maintenance.

Vision-based system will help meat and poultry processors identify trace amounts of fecal material.

David Reznik conducts research on the physics of wave phenomena to reduce water and biological oxidation.

Until the $10 million, 233,000-sq. ft. Wisconsin facility implemented a warehouse management system, it couldn’t grow the business.

Winemakers continue to address closure options.

Whether they have a new formulation or revolutionary process change, processors have many options for lowering the odds of production snafus with new products.

A few years ago, food scientists developed a lab process for creating gelatinized whey protein concentrate. Now the technology is poised for commercial scale-up.

Too much maintenance is a waste; too little is a prescription for disaster. Fortunately, software can deliver schedules that are just right.