Guarding against food fraud in the supply chain can be a costly, resource-intensive effort—but the potential effects of not catching it can be disastrous.

Temperature is that one measurement that’s dictated by governmental regulations to prove that you have a kill step in your process. Beyond that, there are rules for keeping fresh food under a certain temperature to keep it safe both in transit and storage, and—just as important—maintain its quality so you don’t have to throw it out prematurely.

FE spoke with a few experts from the A&E/C community to get a wide-angle view of some of the key issues affecting food processors and their supply chains.

Hiperbaric recently released a new machine concept for processing liquid in bulk.

High pressure processing is growing rapidly as a way to make food safe without heat and keep it tasting and looking its best longer.