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While it may be said that food safety and food quality are not necessarily interrelated, get lax about either, and you probably won’t have a brand for long.

In the process, it widens the window of product types treatable by the same unit.

No man or woman, and no department or job title, can function as an island in today’s competitive food and beverage manufacturing environment.

Chobani time might be defined as the time it takes a new company, which started in 2005, to rise to the top in US Greek yogurt sales in 2012, claiming 47.3 percent of the US market, according to AdAge, June 6, 2012.

A microwaveable, susceptor-equipped bacon package for Embotits Espina, a 102-year-old maker of cold cuts headquartered in Vic, Spain, earned the Product of the Year Award.

About a year ago, the food industry was embroiled in the lean, finely textured beef media frenzy.

Look around you. You probably have operating parameters you’d like to measure and track to satisfy the requirements of regulators, especially with FDA getting serious about implementing parts of the Food Safety Modernization Act (FSMA).

Like motherhood and love of country, continuous improvement is a concept that demands support. None dare speak against it; all are obliged to sing its praises.

Incorporating cryogenic freezing in place of mechanical freezing gave way in the last decade to an appreciation of the ROI cryogenic systems provide in terms of reduced yield loss, improved product quality, throughput and a focus on safety and sanitation.

I think it’s about time I told you something very important. There’s a lot more to Food Engineering than what you can hold in your hands.