- THE MAGAZINE
- FOOD MASTER
Major food and beverage expansion projects often start with the preconception that a Greenfield plant is needed to achieve desired performance goals. This preconception is based on some pervasive myths:
- Myth #1: Too many compromises have to be made with renovations/expansions or Brownfield conversions.
- Myth #2: Renovations are too risky, costly and take too long.
- Myth #3: Few suitable Brownfield properties can be renovated for food and beverage production.
Featuring real-world examples, the latest Food Plant of the Future webinar from Hixson, one of the leading design and engineering firms in North America, dispels some of these common misconceptions. Join us as we discuss the benefits and drawbacks of renovating/expanding and Brownfield development to help you determine which option best fits your plant expansion needs.