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 place October 8–11, 2019 at Chicago’s McCormick Place. This exceptional technical program will take place on the PROCESS EXPO show floor and has been designed […]

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 ingredient that’s taking off right now. Soy protein, oat milk, avocado oil — all of these and more are enjoying increased popularity. For more than […]

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 published in the journal Agriculture and Agricultural Science Procedia found that HPP destroys microorganisms without breaking covalent bonds, which is why it can pasteurize products […]

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 lines. Cut labor costs? Hire robots. These are all part of a much larger change known as the digital transformation. From plant floor operations to […]

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 […]

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 […]

“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, or proving the validity of something.  Most often and as of recent, the term has focused on and has been used regularly in the context […]