- THE MAGAZINE
- FOOD MASTER
Over the last 10 to 15 years, more low- and high-acid products have been processed in ways designed to kill bacteria and extend the life of foods and liquids. Retort-style thermal processing, chilling and refrigeration steps and the use of preservatives remain the most common routes to produce shelf-stable foods and beverages in the US.
Whether you’re a small, medium or large food and beverage manufacturer, taking the plunge and opening a new plant in a foreign country is a huge decision, often fraught with risks you may have never envisioned. But there are alternatives, and finding the one that makes sense for your operation can help propel your products into the global marketplace.
Energy use and efficiency also benefit from building information modeling.
Processors beef up food safety measures and invest in automation to remain competitive.
Manufacturers can reduce their carbon footprint and grab sustainability awards by implementing energy solutions that rely on solar power.
Performance was not the focus, but became the outcome.
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Where the buying process begins in the food and beverage manufacturing market.
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