Kevin T. Higgins

Best practices and benchmarking, innovation and execution, sustainability and cost reduction-conferees tackled today’s key manufacturing issues.

From new-age power packs to advanced data-acquisition packages, technology is reshaping the workhorses of material handling.

The end of a long road to regulatory approval of silver dihydrogen citrate for food-contact surfaces is approaching, promising manufacturers a new antimicrobial weapon.

Sean O’Connor doesn’t think his company’s sales are coming out of the hides of Aunt Jemima or Bisquick’s Shake ‘n’ Pour. Instead, he sees his aerosoled pancake batter expanding the market.

Tad Pawlowski had a problem with the live lobsters he was shipping to Europe: most of them were dead before they cleared customs.

Celebration Foods faced capacity constraints, but its new plant had to be true to the handmade tradition of its ice cream cakes.

Irradiation of raw beef never gained traction in the early 21st Century, but electron beam is staging a comeback in package sterilization.

Aggressive cleaning programs and advanced technologies are improving food plant hygiene, but sanitary design principles also should be considered.

Validating the source and condition of raw materials is critical in maintaining public confidence in prepared foods.