September 19–22, 2017    McCormick Place    Chicago, IL USA    Pure Processing. Proven Results.

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Beverage

5 Ready-To-Use Minimal Preservation Technologies for Fruit, Vegetable and Nut Based Cold Pressed Juices There is a big buzz about the benefits of cold pressed fruit and vegetable juices and nut based beverages. The premium cold-pressed industry has been valued at an estimated $3.4 billion and is expected to experience a strong growth in the […]

Dietary Guidelines for Americans (2015) recommended to consume at least 2.5 cups of vegetables and 2 cups of fruits daily (Based on 2000 kcal/day diet) as they provide many health benefits including prevention of chronic diseases such as coronary heart disease, cancer, diabetes.  Health promoting effects of fruits and vegetables have been attributed to their […]

Healthy Promoting Properties and Thermal Processing The Dietary Guidelines for Americans (2015) recommend that adults consume at least 2.5 cups of vegetables and 2 cups of fruits daily (Based on 2000 kcal/day diet) as they provide many health benefits including prevention of chronic diseases such as coronary heart disease, cancer, diabetes. The health promoting effects […]

Beverage sales are rising. And as in all segments of the food industry, certain products are experiencing more growth than others and consumer preferences continue to change with the times. What can beverage producers expect in 2016 and beyond? Keep reading to find out. Healthy takes center stage For its annual “New Product Development Outlook,” […]

PROCESS EXPO | Expert in Residence Direct Heating Methods for Beverages Steve Smith | Purdue University Indirect heat exchangers exchange energy from a heating media (steam or hot water) into the product through a barrier such as stainless steel. This prevents the heating media from contacting the product directly. Indirect methods of heating beverages, such […]

PROCESS EXPO | Expert in Residence Hidden Microbial Worlds Within Processing Facilities Chris Simmons | UC Davis Every food and beverage processing facility is an ecosystem comprised of countless invisible inhabitants. These microscopic occupants, such as bacteria and fungi, can have a tremendous impact on food quality and safety within the processing facility. As detection […]

PROCESS EXPO | Expert in Residence High Pressure Pasteurization (HPP) Steve Smith | Purdue University High Pressure and its effects on microorganisms has been studied for over 100 years. In 1884, Pascal tested the effects of pressure on microorganisms. Later that decade, preservation of various food products was tested at the West Virginia Agriculture station. […]

Consumer demand for premium products is changing the face of the food processing industry, from ingredients to packaging to equipment. Twenty-first-century consumers expect not only premium quality, but a degree of personalization that speaks to their particular health needs, tastes, and lifestyle. Andy Juarez deals with the day-to-day ramifications of the soaring popularity of premium […]

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