High pressure processing, pulsed electric fields, microwaves — these technologies (collectively referred to as “advanced processing technologies”) aren’t widely commercialized in the United States…yet. But, as processors work to meet […]

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 […]

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 […]

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 […]

How does it preserve fruits & vegetables?  Consumer interests in healthier and fresher foods have driven much of the interest in ‘advanced’ preservation methods, such as pulsed electric field (PEF) […]

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 […]

Does it really make fruit and vegetable products ‘better’?   2016 Market for High pressure processing High pressure processing (HPP) is one of the most accepted and mainstream of the […]

Every food manufacturing process creates solid waste. What to do with that waste is a perpetual question in the industry. Unfortunately, it hasn’t been a very high-priority question. Respondents to […]

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 […]

PROCESS EXPO | Expert in Residence The Right Wastewater for the Right Job Chris Simmons | UC Davis Not all wastewaters in food processing are created equal. Wastewater properties are […]