Articles by Kevin T. Higgins

On-the-job fatalities have declined by a third over the last 20 years, but there’s no room for complacency for industry leaders who consider workplace safety a continuous improvement mission.

America’s transition from traditional food and beverage containers to flexible pouches has moved at glacial speed, though sustainability efforts that seek to reduce packaging’s cost and weight have helped spur adoption in recent years.

Controls technology advances in small increments, and every few decades, the changes justify a complete overhaul.

Whether manual or automatic, the valves available for today’s plants provide more versatility, control and safety to flow technology.

High-pressure processing may be the 21st century’s most dynamic new technology for pasteurization, and modified atmosphere packaging is the latest expansion of its possibilities.

Secondary packaging typically is associated with behind-the-scenes activity, but a Long Island company is demonstrating the effectiveness of secondary packaging in making school breakfasts more appealing to children.

Greek-style yogurt is emerging as the star of the grocery dairy case.

A McDonald’s supplier designs a high-volume bakery that boosts automation to new levels and recasts the role of production floor workers.

Fresh foods and sterile processes are mutually exclusive, but technical advances are putting the best of both worlds within reach.

Product heating and mixing are being transformed with technology that makes cavitation a positive force.