Jamie Valenti-JordanJamie Valenti-Jordan is Food Brand Program Manager at the Food Finance Institute. Sterilization/PasteurizationUnlocking Extended Shelf Life with High Pressure ProcessingThis nonthermal pasteurization method has revolutionized approaches to food safety and quality, offering a compelling alternative to traditional heat treatments.April 4, 2025HomeHow to Select Between Equipment BidsUsing an analytical approach that engages all stakeholders impacted by the decision can ensure the proper choice for a facility without the mistakes.February 24, 2025Facilities, Design & InfrastructureHow to Engineer a Production Line for Food Product AttributesMultiple factors go into creating a production line that produces food reliably, safely, and consistently to impact the bottom line.December 9, 2024Business DriversWhat Food Processors Need to Know about Co-manufacturingCompanies have a choice to manufacture their products in-house, or send that work to a co-manufacturer, but the determining factors can vary depending on a processor’s goals.October 9, 2024Page 1 of 1Top StoriesRegulatoryNavigating Red Dye Regulation ChangesPablo Elizondo, an R&D manager and chemist with color expertise from German chemical manufacturer Capol, offers insight into how processors can handle the phasing out of artificial dyes with a special eye on FD&C Red No. 3.Processing InstrumentationHow A Unified Framework Can Help in Evaluating TCOWorkforceTwo Operator Training Boosts for Packagers and ProcessorsWorkforceThrough the Line: Organizational Design PrinciplesSponsor ContentStainless Steel Liquid Mixers for Demanding Sanitary Applications
