Articles by Wayne Labs

If you’ve ever experienced static cling when you take off a sweater in a dry, winter environment, you’re already familiar the technology behind Grabit’s robotic gripper technology, which the company calls electroadhesion.

No question about it, the numbers of reportable food and beverage projects in 2014 hit a nine-year high—a total of 635 compared to 555 in 2013, according to Food Engineering’s 38th Annual Plant Construction Survey.

If you could design and build a new programmable automation controller, what characteristics would you include?

It wasn’t that long ago that you’d never think of putting any of your data in the “cloud.”

Food Engineering caught up with David Bell, founder, president and CEO of Phygen Coatings, to hear more about surface enhancement technology.

As a kid growing up on a poultry farm, I couldn’t wait to help my dad truck cases of eggs to the local co-op, but I confess to an ulterior motive—hitting the candy machine just inside the door for a SNICKERS bar.

What if your drying operation could run close to the upper moisture limit boundary of your product specification, yet never exceed it?

While this surface-enhancement technology may sound too good to be true, it has been put to the test by Argonne National Labs for its durability.

From GMPs to HACCP to FSMA and HARPC (Hazard Analysis Risk-based Preventive Controls), food safety has come a long way since the mid-20th century.