Articles by Kevin T. Higgins

Almost two years after Chinese juice processors started using liquid paperboard containers certified by the Forest Stewardship Council (FSC), a US food manufacturer has scrambled aboard the sustainable aseptic carton bandwagon.
 

Foodservice customers can opt for the functional advantages of dressing in a pouch

Attention to use of the humble hydrogen-oxygen molecule is producing sometimes-surprising operational improvements and cost savings at food plants.
 

Retail success stories involving aseptic products have been modest, but the technology is finding a growing niche in nonrefrigerated distribution.

Adding oxygen and removing nitrogen and other dissolved gases from a grow-tank can be a cost-prohibitive process for fish farmers, but new oxygenation technology significantly changes the cost equation.
 

Quality improvement is a daunting challenge, but the effort can be expected to boost food safety, as well.

Be it ever so humble, overall equipment efficiency is the focus of a growing number of plant automation projects, adding another component to the continuous improvement tool kit.

Conventional wisdom says people want the lowest price for commodity items in a down economy, but convention is wrong

Polystyrene-foam clamshells are mainstays for restaurant take-out meals, with the notable exception of Chinese restaurants’ coated-paperboard containers.

In cans and pouches, tuna is getting a spicy makeover from processors big and small.