Processing Technologies

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Eagle Product Inspection’s hygienically constructed, multi-application inspection system optimizes the bulk meat inspection process.

Under the slogan, "Raising the bar for food safety, quality, and clean label products," Hiperbaric’s virtual HPP Innovation Week 2024 will explore high-pressure processing (HPP) emerging applications, its automation, and its role in safe, sustainable food production.

To investigate the potential impact of more widespread adoption of food irradiation, CDC analyzed a decade (2009–2020) of U.S. foodborne illness outbreak data for four significant foodborne pathogens, and found 155 outbreaks linked to irradiation-eligible foods that had not been irradiated.

North American distributor BAK Food Equipment recently announced a name change from one of its partners—Poland-based Nowicki Food Machinery has become NOMA, effective immediately.

Ruskin® recently announced the BTD830 bubble tight isolation damper, which meets the AMCA 500-D standard and is ideal for applications where extremely low leakage is required, such as in food processing.

XENON Corporation has released its new Compact Integrated Xenon Lamp (CIXL), the lowest-cost high-energy Pulsed Light product on the market.

The Penn State Extension is offering two educational events for the food industry in April 2024: a free webinar on April 9 about third-party audits for dairy processors, and an in-person workshop on April 29 in Pennsylvania about small-scale commercial canning.

Researchers at the University of Alberta have discovered a way to significantly reduce mycotoxin contamination of grains—plasma treatment.

This article discusses the unique challenges faced by food scientists and manufactures in product development, touching on the food safety and quality challenges during upscaling from initial concept to full production, how risks are managed, and how decisions are made for new ingredient selection, formulation, and new processes.

The rapid rise of plant-based meat alternatives means that knowledge of the food safety risks of these products is still limited. In particular, microbial growth and inactivation kinetics is not well understood. Additionally, consumers face a learning curve in understanding how to safely handle plant-based meat alternatives.