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Articles Tagged with ''future of food manufacturing''

Packaging

With more home baking, Ardent Mills adds lines for retail flour packages

Company quickly adjusted to ensure flour available during pandemic; investments part of long-term retail growth plan

August 26, 2020

Ardent Mills is growing its retail flour operations long-term, adding and upgrading lines for consumer-sized packages that are in demand as more people bake at home during the COVID-19 pandemic.

Tech Update

How robots help processors navigate the COVID-19 pandemic

Whether team members are out sick with coronavirus or your plant needs some help with social distancing, robots can pick up the slack

Wayne Labs

August 21, 2020

Robots and cobots can help when your food or beverage has workers out sick with COVID-19 or needs to implement social distancing.

Pandemic is changing layout and design of food plants

Rose Shilling

July 20, 2020

Processors and builders trying to slow the spread of COVID-19 and prepare for future potential contagions are rethinking many aspects of plant design.

Engineering R&D

Separate fats, oils and grease at your facility

Device generates saleable biofuel and water clean enough to go to the local POTW

Wayne Labs

July 17, 2020

Downey Ridge Environmental Co., developer of Greasezilla, has come up with a FOG separation system that can be implemented at food plants. I asked Ron Crosier, president of Downey Ridge, to fill us in on who might use Greasezilla and how it works.

Endress+Hauser's iTHERM line of temperature sensors

Tech Update

Controlling temperature from farm to fork protects product quality, brand name

Wayne Labs

July 16, 2020

Temperature is that one measurement that’s dictated by governmental regulations to prove that you have a kill step in your process. Beyond that, there are rules for keeping fresh food under a certain temperature to keep it safe both in transit and storage, and—just as important—maintain its quality so you don’t have to throw it out prematurely.

Supply chains

Food fraud is not only an economic drain but also a supply chain safety concern

Sharon Spielman

July 14, 2020

Guarding against food fraud in the supply chain can be a costly, resource-intensive effort—but the potential effects of not catching it can be disastrous.

Green Plant Design

Diageo aims to go carbon-free with new whiskey distillery

Gray is partnering with the spirits industry giant on the project using electrified boilers

Rose Shilling

June 29, 2020

Diageo will try to make its new Bulleit whiskey distillery in Kentucky carbon neutral, electrifying the boilers with renewable power as a step toward the company’s climate change goals.

Food processors take advantage of AI for proactive maintenance

From reactive to preventive to predictive to prescriptive, maintenance in food and beverage processing plants has come a long way

Sharon Spielman

June 8, 2020

Big data and deep learning make artificial intelligence useful to understanding data, making predictions and suggesting recommended actions without explicit human instructions.

Manufacturing News

The ongoing impact of COVID-19 on the food industry and its supply chains

Wayne Labs

June 8, 2020

FE spoke with a few experts from the A&E/C community to get a wide-angle view of some of the key issues affecting food processors and their supply chains.

Editor's Note

Digital transformation begins now for Food Engineering

Casey Laughman

June 5, 2020

Beginning with our July issue, Food Engineering will be a 100% digital publication.

Campbell’s Terminates Exec Over Alleged Disparaging Comments

PepsiCo to Close Two Florida Facilities

Alternative Protein in 2025: Key Trends and Technologies

Events

June 17, 2025

Refrigerated & Frozen Foods’ State of the Cold Chain

On Demand Kelley Rodriguez, Editor in Chief of Refrigerated & Frozen Foods, will be joined in this 60-minute webinar by industry experts to help unpack the latest research.

July 23, 2025

Decarbonizing Process Heat: What You Should Know and Next Steps

On Demand Driven by climate goals, business risk, client interest, and resilience considerations, food and beverage companies are increasingly turning their attention to decarbonizing their production processes.

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