The Food Processing Suppliers Association (FPSA) today released the list of sessions that will make up the PROCESS EXPO U educational program as part of this year’s PROCESS EXPO, taking […]

According to market research released just this month, the global pea protein market is expected to grow at a CAGR of 23.6% through 2025. And that’s not the only specialty […]

High pressure processing (HPP) has seen a huge surge in recent years as processors look to clean up their labels and boost the quality of their products. A 2016 study […]

The answer to almost every challenge facing the food industry these days has to do with technology. Need to boost productivity? Implement continuous systems. Improve food safety? Automate your production […]

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 […]

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 […]

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 […]

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 […]

“Validation” is a term that has been used with steadily increasing frequency and is important to the meat and poultry industry.  It’s a word with many meanings for justifying, confirming, […]