Kevin T. Higgins

A quarter century after he developed his model, John Robinson continues to proselytize to process engineers about his dryer control system.

More cleanable designs and improved controls technology are among the improvements being made in mills and other size-reduction machines.

RFID mania has been a non-event for most food & beverage companies so far. For others, the hard work of implementing the technology and making it an investment rather than a cost is well underway.

Few food processing systems can match evaporators in sheer size and complexity. The top priority now is simplifying the technology and reducing operating costs.

X-ray units are joining metal detectors as a quality-assurance tool in food manufacturing.

Wringing costs out of operations and overhead is great for short-term profitability, but where are the new processes and products that kick-start growth?

Ever since a Czech playwright coined the term 85 years ago, robots have offered intriguing automation possibilities. Now they're asserting themselves in food plants, with articulated-arm units for palletizing leading the way.

Engineers hope their chocolate conching system can simplify the process and encourage gourmet chocolatiers to engage in automated processing.

The effectiveness of high pressure in nonthermal pasteurization of food is established. Making it happen in a high-volume environment is Rick Marshall's mission.

Assembly industries and the automotive world flocked to lean manufacturing in the last decade. Now, food and beverage processors are getting in step with lean.