Articles by Wayne Labs

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.

Process and packaging machine builders have been looking for ways to cut back on client support expenses.

Leaks. They’re everywhere, and they’re insidious, sucking energy from your assets and robbing your bottom line.

Technically inclined people in the baby boom generation no doubt remember the crystal (more properly known as piezoelectric) phonograph cartridge or microphone.