Joe LewisTop StoriesSustainabilityJapanese Fungus Enhances Protein Processing, Cuts FootprintA food technology company specializing in alternative protein is using koji, a Japanese fungus, to achieve a reduced carbon footprint, save energy, and improve product quality.Frozen & Refrigerated FoodsVertical Bagger Helps French Fry Maker Scale UpPackaging TechnologyThrough the Line Podcast: Overwrapping and Modified Atmosphere Packaging Safeguard Meat PacksPACK EXPOPMMI Foundation Golf Tournament Tees Off Just Before PACK EXPO Las Vegas 2025Sponsor ContentStainless Steel Liquid Mixers for Demanding Sanitary Applications
