Food Engineering | September 2016
The commercially canned products available in the past largely contained overcooked food that was mushy, too salty and tasted anything but fresh—if it had any flavor at all. [continue reading]
Source: Thermal processing equipment is saving energy, product and money
The National Provisioner | September 2016
The Hormel Vital Cuisine brand is in its infancy, but it represents a direct effort by a protein-processing giant to impact a cancer-patient community desperate for food that meets hyper-specific nutritional and quality needs. [continue reading]
Food Processing | August 2016
Heat kills, and that’s fine with food processors who want to ensure the safety of raw and minimally processed foods. [continue reading]
Source: Novel Technologies Provide Options to Conventional Pasteurization, Sterilization and Drying
Packaging Digest | July 2016
Before deciding which processing method to use for your food products, consider the packaging limitations, challenges, opportunities and costs.
Consumers increasingly demand a safe food supply without sacrificing nutritional content, quality or shelf life of foods they buy. Luckily, many food processing methods are adjusting their operations accordingly. But how do these processing improvements change the product’s packaging requirements? [continue reading]
Source: How food processing methods affect your packaging options
NIFA | July 2016
Consumer demand for safe, high-quality, additive-free packaged foods is growing. Thanks to two recent investments in innovative food processing technology based on microwave energy, Washington State University (WSU) is advancing toward meeting this demand.
USDA’s National Institute of Food and Agriculture (NIFA) awarded WSU $4 million to establish a Center of Excellence that will accelerate the technology transfer to mainstream commercial markets. This is the first Center of Excellence on Food Safety Processing Technologies funded by NIFA’s flagship program, the Agriculture and Food Research Initiative. [continue reading]
Source: Investment in Novel Technologies Advances Food Safety, Quality
Federal News Radio | June 2016
The Army’s Combat Feeding Directorate at its Natick Soldier Research, Development and Engineering Center those are the people who bring forth Meals Ready to Eat (MREs) and other goodies. But now NASA has asked the researchers for help with sustaining people who might someday be on years-long missions to Mars. [continue reading]
Food Technology | May 2016
Sweet. Sour. Salty. Savory. Bitter. Researchers are unlocking new secrets about the complicated mechanisms of taste, and their findings will shape product development and public health initiatives. [continue reading]
Capital Press | April 2016
Washington State University has received a $4 million grant from the USDA National Institute of Food and Agriculture to establish a Center of Excellence for Food Safety Processing Technologies. [continue reading]
Washington Ag Network | April 2016
Washington State University has received a $4 million grant to establish a Center of Excellence designed to improve food safety and quality. [continue reading]
Source: WSU Center of Excellence
WSU News | March 2016
Consumer demand for safe, high quality, additive-free packaged foods is on the rise. Washington State University is advancing toward meeting this demand thanks to two recent investments in innovative food processing technology based on microwave energy. [continue reading]
Source: $11M Funds Food Safety Center