Case Studies & Field Reports

Field Reports

Robots have just the right touch

These robots pack deli meats faster than humans—and they check packages for vacuum leaks before they’re boxed.
For people who grew up in the Philadelphia area in the last 50 years, Dietz & Watson is practically a household name.


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Field Reports

Beer brewing company brews steam in minutes

This craft brewer chose efficient state-of-the-art boilers that produce steam and hot water on demand, saving energy.
Two Roads Brewing Company of Stratford, CT makes an array of year-round and seasonal beers, including Road 2 Ruin, Workers Comp Saison, Igor’s Dream and No Limits Hefeweizen.


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Field Reports

Put a chill on flour, and waste

Using cryogenics to cool flour in the mixing process allows this bakery to cut waste and boost quality.
Founded as a neighborhood bakery in 1943, Coles Quality Foods, Inc. of Grand Rapids, MI became synonymous with frozen garlic bread when it established the category in the 1970s.


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Field Reports

Brewery minimizes downtime with controls update

Two obsolete PLCs were replaced by a modern controller while the original I/O was kept, thanks to a new control network gateway.
Whether it’s football in the US or rugby in Great Britain, the two sports have one thing in common: Many of their spectators like beer.


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Field Reports

Taking the squeeze out of raw ingredient storage and flow

Consolidating rack systems increases storage capacity by 42 percent and frees up space, allowing the addition of 24 percent more inventory items.
General Mills’ Cedar Rapids, IA plant had successfully used pallet flow and pushback rack systems, but ongoing growth, product changes and long usage time created the need for a storage system that would safely add capacity to its existing facility.


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Field Reports

Conveyor belting should be seen and not heard

When belting runs quietly, there’s little wear, and that means long life and very little downtime.
Table Talk Pies, located in Worcester, MA since 1938, makes those four-in. round pies that, if you live in the Northeast, you’ve probably have had the opportunity to try.


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Field Reports

Food safety and quality keep processor ahead of its competition

New processing/forming equipment is not only built for performance, it has food safety designed into every unit.
A family-owned business, JTM Food Group started more than 40 years ago in the retail meat industry and prides itself on working closely with customers to develop ideas for custom food products sold to schools, restaurants, healthcare groups, convenience stores and retail grocery stores.


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Field Reports

Redesigned filter solves winery production lag

The old filter clogged easily, requiring frequent cleaning and producing a lot of downtime.
Royal Wine Corporation is a leader in the kosher wine and beverage industry.


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Field Reports

Treat root causes instead of symptoms to improve OEE

Chocolate bar line significantly improves performance by implementing partner approach to continuous improvement plan.
Mondelez Ireland is a market-leading producer of chocolate, biscuits (cookies), gum, candy, coffee and powdered beverages.


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Field Reports

Perfect frozen pizzas: It’s a wrap

Palermo’s new high-speed shrink wrapping line can side-seal 150 frozen pizzas per minute compared to the old sealing machine’s rate of 90 pizzas per minute.
Based in Milwaukee, WI, Palermo’s Pizza was started by Sicilian immigrants Gaspare and Zina Fallucca who opened an Italian bakery on Milwaukee’s east side in 1964.


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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

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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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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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