Articles by Kevin T. Higgins

The same technologies that deliver pathogen-free foods are the ones that extend shelf life.

Food companies are taking a closer look at outsourcing production, support services and even management responsibilities.

Food processors learned long ago how to make foods shelf stable.

When an Avian influenza (AI) outbreak in early spring quarantined poultry farms on the eastern seaboard, a collective shudder was felt by processors, breeders and regulators.

Throngs of food and packaging professionals flocked to Chicago for Pack Expo 2000, the biennial showcase for the machines shaping the industry's products

Not necessarily. Food Engineering readers rate food safety as the top criterion for their firms' packaging, though cost is always a consideration.

Whether it’s color-coded changeover parts or automatic pigging systems, food processors are tapping a wide array of tools to improve plant flexibility.

Food Engineering’s annual State of Food Manufacturing survey finds an industry cautious about the economy as it maintains slow and steady growth.

Fresh, nonthermally treated juice has enormous sales potential. A new process is emerging from the research lab to accomplish that.

Solid salary gains are accruing to food engineers and managers, despite the soft economy.