Plant of the Year

Plant of the Year: Dreyer's Grand Ice Cream--In the groove in Bakersfield

By Kevin T. Higgins, Senior Editor
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If officials at Dreyer’s Grand Ice Cream Inc. and Nestlé SA wanted a symbol of their frozen snacks’ merger, they couldn’t do better than the expanded Dreyer’s plant in Bakersfield, CA. Since 1983, Food Engineering has celebrated outstanding examples of food and beverage facility design and construction from sea to shining sea with the annual Food Plant of the Year award. Nestlé’s Carnation plant in Bakersfield was honored in 1989 (“World’s largest ice-cream plant,” Food Engineering, March 1989).
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Plant of the Year: Farmers Pride Inc./Bell & Evans Evolutionary Innovation

By Kevin T. Higgins, Senior Editor
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Best practices, not faddish trends, drive plant innovation at Pennsylvania poultry processor.
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Plant of the Year: Pepperidge Farm, Built for Speed

By Kevin T. Higgins, Senior Editor
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Pepperidge Farm built on earlier projects and solid in-house engineering to construct a powerhouse bakery.
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New Plant of the Year: American Italian Pasta Company

By Kevin T. Higgins, Senior Editor
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AIPC’s plant in suburban Phoenix challenges popular conceptions of how to construct a world-class food processing facility.
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New Plant of the Year: Future Beef Operations

By Kevin T. Higgins, Senior Editor
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With several distinct value-added businesses operating under one roof and a state of the art carcass dehairing process that takes food safety to a new level, Future Beef redefines supply chain integration.
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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 September 2014

2014 September

The September 2014 issue of Food Engineering explores how lean manufacturing, quality improvements and increased automation helps processors meet rapidly changing demands. Also, read how robotics, advanced machine controls, software and OEE are just a few of the tools that can boost productivity on packaging lines.

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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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