Food and Beverage Manufacturing Top Stories

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State legislative bans are targeting ingredients, dyes and cultivated products in 2025. Therefore, the market is forcing OEMs and alternative protein suppliers to get creative in manufacturing, lowering ingredient costs, and even going to market.

Why energy efficiency matters now more than ever.

Today’s filling machines can achieve extremely accurate and precise fills, and real-time monitoring and maintenance prevent wasteful overfills, underfills, and sporadic and inaccurate fills.

An increasing number of North American food and beverage producers are focusing on the capture and liquefaction of carbon dioxide from their waste processes to reduce costs, generate additional revenue and reduce greenhouse gas emissions.

Food safety and quality management systems are a necessity for getting audits together for unannounced food safety inspections, and suppliers of these systems have seen the need to expand coverage to include functionality handled by other software systems. Working together in concert, they save processors repetitive, manual input operations.

In addition to constant maintenance, which slowed production, the plant also had to lower the freezer’s evaporating temperature by 5-10 degrees, increasing energy consumption and utility costs.

To establish a truly sanitary environment, food engineers must rethink the importance of hygienic air and its impact on both food products and the teams who manage these processes.

Upgrading older vision systems often means an upgrade in control systems as well to get the most out of inspection systems, which now employ AI to make snap quality judgments that humans can’t do time after time.

From machine vision and predictive maintenance to digital twin simulations and connected worker platforms, cutting-edge automated systems are redefining what’s possible in food manufacturing.

The U.S. Food and Drug Administration reports it will conduct a post-market review for certain preservatives and whitening agents.