PROCESS EXPO | Expert in Residence Hydrocolloids and Specialty Starches Dave Krishock | Kansas State University Or do you know them as gums/stabilizers and modified starches? I recently presented two lectures to my Baking Science II students at Kansas State University, the first on Specialty Starches (Not Wheat or Maize) and the second on Hydrocolloids, […]

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 […]

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 as varied as the products and unit operations in food processing. However, wastewater streams, also called effluents, from different operations within a food processing facility […]

The food processing industry has always been attentive to the ingredients that go into its products. But we’re living in a time when that scrutiny is coming from without as well as within. From impending food safety legislation to contemporary consumer preferences, the relationship between food processors and their ingredients has never been so vital. […]

In this series, FPSA members share their experiences at PROCESS EXPO and offer insights into how to maximize trade show ROI. Today’s interviewee is Camilla Howard, the Marketing Director at thermal food processing equipment manufacturer Unitherm Food Systems. How was your experience at PROCESS EXPO 2015? Very successful. PROCESS EXPO is always our favorite show, […]

PROCESS EXPO | Expert in Residence Millennials Again? Dave Krishock | Kansas State University Another article about Millenials and their self-centered, tech enamored, job-hopping tendencies will be the downfall of the American workplace? Not quite! Look at the picture below: The five students show above are currently upperclassmen and women in the Bakery Science and […]

PROCESS EXPO | Expert in Residence E-Beam Package Sterilization Steve Smith | Purdue University In aseptic processing and packaging, you must pre-sterilize both the package and the product before you seal the product into the package. Traditionally, companies have used three methods of package sterilization: Steam or superheated steam. Other than for sterilizing metal cans, […]

PROCESS EXPO | Expert in Residence Validation: An Important Part of Your HACCP System Joe Cordray Ph.D. | Iowa State University HACCP Validation has been a part of HACCP since its inception. HACCP Principle 7: Verification contains two parts: initial validation and ongoing verification. We have been discussing initial validation since the passage of the Pathogen […]

PROCESS EXPO | Expert in Residence Closing the loop with wastes from fruit and vegetable processing Chris Simmons | UC Davis, Food Science & Technology The notion of “closing the loop” refers to production of products using waste streams that are generated during that product’s life cycle. Biomass residues from food processing present many opportunities […]

E-commerce has pervaded nearly every aspect of our lives. We go online to buy movie tickets, baby diapers, clothes. But though food and beverage continues to be the largest retail category in the U.S., a relatively small percentage of sales are currently digital. A January 2015 article in Business Insider estimated that less than 1% […]