Sustainability

Tech Update: Meat & Poultry Processing

Employing energy savings as a competitive edge

Known for their heavy use of energy, the meat and poultry industries need to cut usage wherever they can.


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Engineering R&D

Energy savings flow from pasta dryer’s exhaust air

Process temperature and relative humidity are managed in a new dryer design that improves the quality of long goods pasta production while generating energy savings.

Bühler was investigating how to improve the conditioning of pasta through enhanced dryer control.


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Tetra Pak making progress towards 2020 environmental goals

Increased recycling and use of sustainable packaging highlighted 2012's advances.
Increased recycling and use of sustainable packaging highlighted 2012's advances.
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Editor's Note

A better bottom line for one and all

Most of the topics we cover in Food Engineering each month focus on improving plant efficiency and achieving new levels of innovation using advanced technologies.


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Engineering R&D

Engineering R&D: The small freeze

A smaller footprint is a clear improvement in the newest generation of cryogenic freezers, and incremental improvements in heat transfer rates are making them affordable options.

Incorporating cryogenic freezing in place of mechanical freezing gave way in the last decade to an appreciation of the ROI cryogenic systems provide in terms of reduced yield loss, improved product quality, throughput and a focus on safety and sanitation.


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Sustainability

Alaska brewery is powered by beer

The energy savings will amount to more than just a drop in the bucket.
The energy savings will amount to more than just a drop in the bucket.
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McDonald’s fish will be labeled ‘sustainable’

Certification will come from the Marine Stewardship Council
Certification will come from the Marine Stewardship Council.
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Attaining Zero Landfill

Trash to cash

For food and beverage companies focused on landfill reduction, the effort yields solid financial returns.


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Engineering R&D: One drop at a time

This year’s World Food Prize honors a US-born scientist’s work in reshaping farming practices to make them more efficient and productive by changing the way water is delivered.


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TECH FLASH

Campbell Soup Company to create Ohio’s first commercial biogas power plant

Partnering with CH4 Biogas, the processor will open the facility in Napoleon, OH.
The facility will convert production waste into electricity to fuel beverage production.
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Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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Food Engineering

FE October 2014 Cover

2014 October

The October 2014 issue of Food Engineering explores companies that have successfully grappled with "the new business reality" and are coming to terms with it being here to stay. Also, read about the work going on behind the scenes to keep FSMA on track.

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THE FOOD ENGINEERING STORE

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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Food Master Cover 2014Food Master 2014 is now available!

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