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Frozen Food Sales' Decline Paves the Way for Fresh Food Innovation With frozen food sales declining but fresh prepared foods growing, redirect your products from the freezer case toward the deli counter.   |
Food Processing
July 2007
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Meat Packaging Aims to Please New packaging techniques for meat and poultry take consumer desires - and fears - seriously. |
Food Engineering
October 1, 2008
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Fabulous Food Plant Market conditions pushed Fresherized Foods to get back to basics this year, but the innovator in high pressure processing expects to emerge even stronger in global guacamole production. |
Food Processing
November 2011
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Vincent Giordano Corp. Talks About Its High-Pressure Pasteurization System After a scare when product showed up with listeria in Georgia in 2005, Guy Giordano of Vincent Giordano Corp. bought an HPP system as a food safety measure. |
Food Processing
August 2005
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What makes it convenient? Time-pressed meal preparers are reaching for meal kits, pre-cooked or pre-cut items and other shortcuts to make a `home-cooked meal' in less time. |
Food Engineering
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Tech Update: Non-thermal Processing Non-thermal processing techniques kill "bugs" quite effectively if they're used correctly. But techniques like irradiation, pulsed electric field, high-pressure processing or pasteurization and ozone are mostly unknown to consumers, and not always better understood by some processors. |
Food Engineering
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Through a Chamber, Quickly The effectiveness of high pressure in non-thermal pasteurization of food is established. Making it happen in a high-volume environment is Rick Marshall's mission. |
Food Engineering
December 1, 2007
Kevin T. Higgins |
Delivering the Goods Via Contract Manufacturing Compared to the snake pit that is the contract manufacturing and copacking business, new products are kids' stuff. |
Prepared Foods
November 1, 2006 |
2006 Foodservice Annual: Salads: Pouring on Light and Exotic Salads and salad dressings are reflecting broader food trends -- such as interest in premium, more complex products, and calorie control. |
Prepared Foods
November 2007 |
Article: Menu Trends: Salads and Dressings Serving New Tastes Salad's image as a health food has helped the category to grow quickly -- especially with seafood, Asian, Southwestern and Mediterranean products. |
Prepared Foods
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Mixing it Up In 2005, salad and dressing manufacturers began to eliminate additives and preservatives, and introduce flavors popular in the food service industry. |
| Food Processing |
Processing: Pressure-Assisted Sterilization Accepted by FDA The process combines mild heat with high pressure to produce commercially sterile food products. |
Food Engineering
February 1, 2009
Kevin T. Higgins |
Protecting Your Intellectual Property Innovative products sustain manufacturing companies, and managing the intellectual property underpinning those products is critical. |
Entrepreneur
July 2006
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Fresh Picks Which food franchises will be flying off the shelves in the near future? Ones that offer fast, healthy and fresh options. |
Prepared Foods
November 1, 2005
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Foodservice Trends: Salads and Salad Dressings Research shows that salads are losing their plain image, as a greater variety of ingredients, flavors and dressings enter the mix. Consumers and meal providers welcome the change. |
Food Engineering
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Food Automation & Manufacturing Conference Report Engineers and other food professionals meet at happy hour to unwind and discuss the day's presentations. Here's a summary. |
