Kevin T. Higgins

Technology received its due at Food Engineering's three-day Food Automation & Manufacturing Conference & Expo, but the human side of processing kept rearing its lovely head.

Food engineers understand their responsibility in delivering a consistent product, but what is their role in delivering a quality product?

Product launches may gain an edge when consumers get a whiff.

Cold-particle suspension has been used for years in meat and poultry plants, but today's technology is significantly advanced.

Technical refinements in heat exchangers are lowering maintenance costs, increasing efficiency, and improving safety for food and beverage manufacturers.

Pepperidge Farm built on earlier projects and solid in-house engineering to construct a powerhouse bakery.

Connecticut's most brutal winter in memory was a constant threat to derail the scheduled completion of Pepperidge Farm's Bloomfield, Conn., project.

In the case of Pepperidge Farm's Bloomfield, Conn., bakery, ROI was just the first half of the equation.

A three-year collaboration between academia and industry to develop a vision-based automated inspection system for commercial bakeries is reaching the front burner.

In the rush to get Atkins-friendly versions of their products to market, food companies are risking FDA reprimands for labeling law infractions.