Articles by Wayne Labs

Remember the anthrax-tainted letters soon after 9/11?

One glance at this year’s Food Engineering State of Manufacturing survey indicates, that for the most part, food and beverage processors are facing a lot of issues—many the same as last year.

Measuring the internal temperature or the doneness of any product as it travels through a continuous cooking system is not an easy task.

In the US, fluid milk sales are flat, but Greek yogurt and other specialty markets are hot, which means a processor’s survival will depend upon having the right automation tools.

Listeria—it’s seems like it’s everywhere.

As FDA regulations spell out in 21 CFR Part 110, good manufacturing practices (GMPs) or current good manufacturing practices (cGMPs) are the basics you need to know and perform to keep the food products you make free of adulteration—whether from bacteria or chemicals.

As FSMA gels, processors are concerned about safe food and plants while stepping up product output with the same energy inputs.

HACCP can’t do it all. A food safety management system uses several tools to promote food safety and prevent recalls. After a recall, it may be too late to save your business.

The lower price of natural gas has unfortunately caused some users to take short-term views of energy prices.