Kevin T. Higgins

Cooperation is becoming as common as competition among the industry's leading corporations.

A New Jersey firm is challenging American assumptions about the limitations of microwave pasteurization and sterilization.

FALL SIGNALS THE START OF soup season, and fans of the condensed variety may remember fall 2003 as the season they threw away their can openers.

Progress in freezing and cooling in the 20th Century often was measured by new, man-made refrigerants. Now industry is rediscovering natural solutions.

Food processors have two options in their efforts to boost efficiency and product quality from flash-freezing systems: invest in the latest technological advances, or simply learn to optimize the systems they already operate.

How it looks on a store shelf shapes the form of most food packaging. How it plays in a school child's lunchbox may be more important in the burgeoning healthy snacks market.

Researchers are applying sensor technology to demonstrate that infrared and vision systems can deliver perfectly cooked poultry.

For six weeks every summer, packaging lines at Chester Barnhill’s Sweet Berry Farms are a blur of blueberries.

HOLLANDAISE SAUCE AND crème brulee are difficult to prepare and require preparation time and adequate kitchen facilities to create. But an Orlando, Fla.-based foodservice supplier thinks it can deliver consistent, fresh-tasting versions of those dishes that are shelf stable, to boot.

Packaging machinery manufacturers in Germany have expanded their worldwide machine sales $601 million in the last two years, catapulting the nation into the number two spot in the global market.