Academia once was walled off from commercial enterprise. Ken Swartzel spent 40 years building bridges, and he isn’t done yet.
New and emerging technologies can take years to find a food manufacturing audience. This year’s IFT Food Expo included several innovative drying and kill-step technologies at various stages of the development cycle.
By focusing on both energy use and production facility, Canada Bread built a Hamilton, Ontario, bakery that exceeded expectations.
Pasteurization with high pressure is becoming a mainstream process, particularly for juice and food companies seeking clean labels. A national network of service providers is developing to serve them.