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

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Article by Roderick Smith, Compressed Air Best Practices® Magazine This article previously appeared on Compressed Air Best Practices. Oil in the Würstchen! It was the Fall of 1997 in Germany. I was just another guy working in the German compressed air industry. East Germans were still being looked down on – seven years after unification, the […]

Why Ultraviolet-C Light Is a Superior Processing Solution For Juice Blends The growing demand for health-promoting fruit and vegetable juice blends, with improved nutritional and sensory attributes, has prompted the adoption of nonthermal technologies, including ultraviolet (UV-C) light at 253.7 nm.  Below are 14 reasons why UV-C can become a superior solution and suitable alternative […]

Diane M Barrett - Expert in Residence

Microwave Processing – Description             While in-home microwaves have been common in the U.S. since the late 1960s, larger-scale industrial processing using either batch or continuous microwave systems has been commercialized relatively recently.  Microwaves can preserve fruits and vegetables by heating, pasteurizing and sterilizing foods using electromagnetic radiation in the microwave frequency range.  This energy […]

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 […]

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 […]

Alternative curing is no longer considered a “new” technology.  It has now been over 10 years since this unique approach to curing has been widely utilized in meat and poultry plants across the country.  However, the idea and concepts of alternative curing have been explored, investigated, and implemented (with marginal success) at some level for […]