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Food Engineering
January 1, 2009
Kevin T. Higgins |
Minimum Processes, Maximum Hurdles The demand for food that is minimally treated and still safe to eat also poses a major challenge to manufacturers dedicated to serving a non-agrarian population.   |
Food Engineering
January 1, 2009
Richard F. Stier |
Food Safety: Chemical sensitivities increase to the parts per trillion range Improved technologies create serious questions that must be addressed by industry, academia and government. |
Food Engineering
January 1, 2009 |
Engineering R&D: Pasteurization without drying Controlled condensation pasteurization is being proposed as a salmonella remedy for almonds, though the technology has broader potential for minimally processed foods. |
Food Engineering
January 1, 2009 |
FSIS checking retail stores for melamine Because of melamine contaminations reported in North America by Canada's CFIA and the US FDA and USDA, USDA's Food Safety and Inspection Service decided to conduct random testing of meat and poultry products with samples from retail shelves. |
Food Engineering
January 1, 2009 |
Plant Openings & Expansions Keystone Foods LLC's new processing plant in Gadsden, AL... Sara Lee Corporation will build a new coffee-extraction plant in the Netherlands... Barrel O'Fun Snack Foods Co. purchased 12.5 acres in Phoenix, AZ and began construction of a 144,000 sq.-ft. manufacturing and distribution center... |
Food Engineering
January 1, 2009
Kevin T. Higgins |
MREs Go Mainstream Companies that make Meals Ready to Eat are convinced they deliver a shelf-stable product that can be enjoyed by people who are not in combat or are trying to survive a natural disaster. |
Food Engineering
January 1, 2009
Kevin T. Higgins |
Tastes Great, Less Weight MillerCoors is testing a nine-pack of 16-oz. aluminum bottles in 19 states; the package is said to drink like a bottle and cool like a can to deliver an invigorating taste experience. |
Food Engineering
January 1, 2009
Kevin T. Higgins |
How Many Calories in a Dollop of Happiness? Nutritional labeling for restaurant meals is shaping up as a watershed change with implications for packaged goods from fast food chains. |
Food Engineering
January 1, 2009 |
Frozen Pie Line is One Cool System The Bama Companies has been making handheld turnovers and pies for more than 40 years. Recently, it installed an 18-robot system with a vision-based quality system to package pies as they arrived from processing. |
Food Engineering
January 1, 2009 |
Spirited DC gets an automation upgrade With 18 distribution centers (DCs) in the US, Southern Wine and Spirits of America, Inc. has embarked on a major upgrade of its DCs, integrating high-tech material-handling systems to streamline production. |
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