Processors have several options for pasteurization, including high-pressure pasteurization (HPP), hot water, steam, hot air, infrared heat, radiofrequency and irradiation. Hot water, steam and HPP are the most popular, with HPP and hot water growing the fastest, says Wes Shilling, professor of food science at Mississippi State University in Mississippi State.

HRS Heat Exchangers recently published a whitepaper on cold aseptic filling.

The correct packaging can make a big difference in food and beverage shelf life, and there are different techniques to prevent leakage and spoilage, as well. 

Convenience stores are evolving to offer a wider array of fresh food options and prepared meals than ever before.

Food Safety Strategies recently was able to speak with Patrick Edson, chief marketing officer for CTI (Chromatic Technologies Inc).