Air
conditioners and potato tumblers are being engineered to deliver a dose of
short-wave ultraviolet light to control mold, viruses and bacteria that infect
food.
Long on cash and short on capacity, T. Marzetti Co. took the plunge two years ago and began construction of its first new plant in more than half a century. Now it intends to exploit its new asset.
Nourishment and replenishment from food is so last century: modern man and woman crave food and drink that consume more calories than they contribute. Fortunately, one of the industry’s biggest suppliers is joining the growing pool of beverage companies with products that do just that.
Significant progress has been made on thermochemical conversion of swine waste to crude oil in the last 10 years, but chemical engineers are not rushing to market.
A six-year project to win US EPA approval for a new commercial sterilant suitable for PET bottles reached a successful conclusion October 30 for Ecolab Inc.
The retortable paperboard container may have stumbled out of the blocks, but Tetra Pak believes it’s a winner for tomato-based products-and it has the retail sales data to prove it.
Food-safety crises occur regularly. With professional response planning, industry leaders are learning to manage them before, during and after the event.
Sometime between 1990 and today, outsourcing migrated from a trend to a way of life for food engineers. Professional skills haven’t been devalued but rather redefined to better fit corporate business models.
Exhibitors at the Green Valley Brewery booth at last spring’s All Things Organic trade show created a buzz for their Wild Hop organic beer by whispering, “We have a distribution deal with Anheuser-Busch.”