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Food Engineering January 1, 2007 Kevin T. Higgins	Aseptic processing and packaging: two peas in the continuous pod The difference between low-acid extended shelf life (ESL) and aseptic product is like bologna: how thin do you want to slice it?
Food Engineering December 1, 2006 Kevin T. Higgins	Heat Transfer: advances, borrowed and new Technical improvements are occurring on several fronts, from heat exchangers, boilers and retorts to new-to-the-world pasteurizers.
Food Engineering April 4, 2006 Kevin T. Higgins	Plant of the Year Dreyer's Grand Ice Cream In the groove in Bakersfield Nestle SA didn't just buy an ice cream company when it acquired Dreyer's. It added a management team with a talent for creating a world-class manufacturing facility.
Food Processing October 2006 Kantha Shelke	Reformulating for aseptic processing Shelf-stable products are a boon to foodservice but a bear for product development labs. Here are some things the processor should know about aseptic processing.
Food Engineering October 1, 2005 Kevin T. Higgins	Food Firms Tap Into Aseptic For 20 years, watching aseptic's progress has been like watching paint dry. Thanks to filling and packaging innovations that may be changing.
Food Processing June 2010 Bob Sperber	Milk: Processed to Death? The U.S. dairy industry is pasteurizing the life out of the milk supply, says one engineer turned 'dairy evangelist.' Could Snowville Creamery's minimal processing approach hold the key to reversing the white stuff's 30-year market decline?
Popular Mechanics May 15, 2009 Jennifer Bogo	Making the Coldest Ice Cream in the World--But is it Any Good? The perfect ice cream is a balancing act, as there are other factors besides freezing that affect the quality of ice cream.
Food Engineering June 4, 2006 Kevin T. Higgins	Engineering R&D: The Power of Reciprocal Motion Many ways to create agitation and reduce retort times have been tried, with moderate success. An English inventor proposes rapid horizontal reciprocation as game-changing technology.
Food Processing September 2006 Mike Pehanich	The future is (almost) here Processing innovation is alive and well, as these five "technologies of tomorrow" that are available today demonstrate.
Food Processing October 2005 Diane Toops	Category Report: Ice cream licker shock Despite a problematic 2004, ice cream sales -- and innovation -- have come roaring back. And it may have a new role: as a diet food!
Food Engineering June 1, 2005 Kevin T. Higgins	New soup's on Campbell Soup Co. spent more than two years validating the aseptic process used at its Toronto, Canada plant for the FDA. Now, it's ready to deliver its first aseptically processed 'soup with particulates' to the US market.
Food Engineering April 1, 2005 Kevin T. Higgins	Package Pizzazz Meets Real-Life Processing New-look containers and packages with enhanced functionality are pouring out of R&D labs, but turning them into production-friendly containers is where the rubber meets the road.
Food Processing March 2008 Mike Pehanich	Turning up the heat in thermal processing Energy costs are forcing innovations on the traditional cooking processes.
Prepared Foods September 1, 2005 Tharp & Young	Add-ins Add Up Technical tips provide ideas and advice when working to boost the appeal of frozen dairy desserts through inclusions.
Prepared Foods October 9, 2007 Steven Young	Article: Keeping Up Appearances: Formulating with Colors and Inclusions Coloring can be of critical importance in the overall acceptance or rejection of finished foods, such as frozen desserts.
Food Processing September 2012 Diane Toops	Hydrocolloids Make All the Difference in Ice Cream Formulations Gums such as tara, carrageenan, locust bean and cellulose are good choices for creating a smooth creamy ice cream texture with reduced ice crystal size.
Food Engineering October 3, 2007	Crowning Achievements In Bulk Aseptic Storage FE speaks with Phil Nelson, who discusses his achievements in bulk aseptic storage.
Prepared Foods April 8, 2007 Paula Frank	Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity.
Prepared Foods September 1, 2006 Anju Holay	The Soup Troop As concern over sodium intake mounts, soup manufacturers are responding with healthier offerings, while packaging innovations are making soup a more readily available food choice.
Food Processing August 31, 2005	From the Bench: Dairy Flavors & Ingredients Descriptions of culinary dairy products that will help you get creative with your cooking.
Food Processing October 2009 David Feder	How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends.
Food Engineering May 1, 2005 Kevin T. Higgins	Products that slide and glide More processors incorporating horizontal motion conveyors in their packaging lines... Tetra Pak introduces first aseptic containers for the microwave... Unbleached carton board proves more resistant to freeze-thaw abuse...
Food Processing March 2007 Kate Bertrand Connolly	The new look of school drink vending packages While helping milk replace soda in vending machines, aseptic processing and packaging is getting a lot of interest -- and technical advancement.
Food Engineering March 1, 2008 Kevin T. Higgins	Vendors stir the pot with shelf-stable portion packs Recent developments point to new opportunities for dairy cream in Aseptic single-serve cups.
Food Processing August 2006	Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.
Seasoned Cooking August 2004 Ronda L. Carnicelli	Ice Cream! The frozen delectation is loved by nearly everyone. Here are some recipes for unusal flavors to make something extra special and unique at home.
Fast Company Lorraine Sanders	Cold Fusion: Welcome To The Liquid Nitrogen-Blasting Old-Timey Ice Cream Shop Of The Future "The gist of Smitten is going back in time and using a new technology to do that better than ever before," says Robyn Sue Fisher. "So we're not trying to be mad scientists of ice cream.
Food Engineering May 3, 2007 Kevin T. Higgins	Old Fashioned High Volume Food processors insist on maintaining product attributes when evaluating new cooking systems. New technology meets old needs while boosting yield and throughput.
Food Engineering February 1, 2007	Food Packaging: Frozen Novelties with a Retro Look The Tetra packaging shape is making a comeback with Lola's ice wedges.
Seasoned Cooking January 2007 Janice Faulk Duplantis	The Scoop on Soup Soup may be the first course of a meal or it can be the whole meal. Here are some of the more common variations of soup plus information and tips on preparing, serving and storing homemade soups.
Food Engineering January 1, 2008 David Phillips	Quality, Safety Intersect at Crossroad Farms Kroger's largest ice cream and milk facility reaches full stride with continuous improvement programs.
Food Engineering February 27, 2007 Kevin T. Higgins	Diced tomatoes in a carton? Now, that's Italian Tetra Pak believes it has a winner for tomato-based products -- and it has the retail sales data to prove it.
AskMen.com June 20, 2013	Summer Foods Video Summer is finally here, but if you were thinking of cracking open some cold ones and grabbing ice cream to cool down, you should probably think again.
Food Processing December 2007	Report from Worldwide Food Expo Where's the next trend? We scour the expo to report the industry's latest and greatest.
Food Processing October 2006	Perfecting the plastic package The 19th annual DuPont Awards find innovation the world over. Here's a look at this year's winners.
Food Processing June 2006	Equipment Round-Up: Packaging materials New low-temp hot-melt machine... World's first high-barrier, totally clear aseptic package... First sauces in retort pouch for U.S. market... World's most widely sold plastic casings... Biodegradable PLA cups made from corn-based ingredients... etc.
Food Processing March 2008	Premium, indulgent, intuitively healthful Haagen-Dazs Reserve focuses on the flavor, not the health benefits, of Brazilian Acai Berry Sorbet.
Prepared Foods March 1, 2005 William A. Roberts, Jr.	Dairy's Diversity With consumer interest in health and wellness products on the rise, it should come as no surprise that the dairy category followed suit, with a number of such introductions. But there were some losers, too.
Scientific American August 2008 Mark Fischetti	Working Knowledge: Home Heating Pumps That Warm and Cool By extracting warmth and coolness from the outside air or ground, heat pumps can provide greater efficiency and lower cost over the long haul.
Seasoned Cooking June 2009 Anne Tan	Ice Cream Maker Recipes Are you looking for an ideal ice-cream maker recipe? Here are some simple and presentable ice-cream maker recipes.
Food Engineering June 1, 2008	Keeping Sugar's Cool RT Group's new heat exchanger cooled 80 tons per hour of sugar from 110 F to 86 F using cooling water at 68 F.
Military & Aerospace Electronics May 2008 Michael R. Palis	Advances in thermal management techniques for chassis design A new approach to thermal management involves separating the ambient environment and the operating electronics to keep out contaminants. A convenient way to do this is using compact air-to-air heat exchangers.
Food Engineering January 1, 2006 Kathryn Martin	Wadda an Idea! Healthy Children's Beverage in Spill-Proof Bottle Combining a spill-proof, plastic, travel-ready bottle with a healthy alternative to sugar-filled juice drinks, Waddajuice aims to appeal to parents of toddlers and preschoolers.
Seasoned Cooking August 2009 Ronda L. Carnicelli	No-Cook Ice Cream Imagine my delight when I discovered the joy of using pudding mix as a base for ice cream. No more cooking, chilling, freezing.
Military & Aerospace Electronics May 2007 John Keller	Temperature's Rising: Designers Face Myriad Options to Cool Electronic Systems More electronic and electro-optic systems mean more electric power, and increasing heat that engineers must get rid of. Today's choices include convection, conduction, and liquid-cooling options. Tomorrow's choices will be more complex.
AskMen.com Tyson Lowrie	Unhealthy Chemicals In Low Fat Food A new study in Nature gives yet another reason why you should wonder whether those "healthy" low-fat products you've been eating are actually any good for you.
Seasoned Cooking June 2009 Donna Monday	Easy Ice Cream Recipes If you're in the mood for an ice cream cake, but don't want to spend a lot of prep time in the kitchen, this recipe really takes the cake!
Food Processing March 2007 Kate Bertrand Connolly	What's next in aseptic? Over the years we've seen aseptic cartons become an important packaging format for juice and, more recently, for soup and broth. What products will make a strong push, or perhaps an initial foray, into aseptic packaging?
Food Engineering October 1, 2008 Kevin T. Higgins	Food Packaging What are companies doing to improve their packaging over traditional methods.
Food Processing April 2005 Dave Fusaro	Are capital spending fortunes improving? Several companies are placing big bets on the recovery by building 'world's largest' processing plants. The biggest project currently under way is a $192 million American cheddar cheese plant in Clovis, N.M., for SouthWest Cheese Co.