Food and Beverage Manufacturing Top Stories

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With loads of ingredients coming in, being stored, transported, processed and packaged, there are a number of ways for cross-contamination to occur at food manufacturing plants.

When we recently surveyed architectural and engineering/construction firms (A&E/Cs) and asked what trends or forces they see driving automation projects, every firm mentioned “labor” or “workforce availability” in its initial response.

AI use in food processing is expected to have a compound annual growth rate of 45% between now and 2026, promising improved safety and food quality, according to HUB Risk Services. But AI in food processing is not without risk.

Cold-pressed juice maker Evolution Fresh updated their HPP process to increase efficiencies, reduce costs and drive revenue.

A greenhouse automation system can’t afford to make mistakes, because losing control of a single crop is prohibitively expensive.

This year’s plant construction survey hit the highest number of projects ever recorded.

FSMA’s Intentional Adulteration rule is still a work in progress for some sites, meanwhile processors and retailers are eyeing indoor grow facilities.

Food and beverage product contamination can happen in a couple of ways. Organisms in the product itself can be spread by equipment that hasn’t been cleaned properly, while employees can also transfer germs to product. For this reason, it’s essential for processing to occur in a wash-down environment.

Ruprecht, a provider of fully cooked sous-vide protein products and raw meats, is an example of the capabilities and cost savings food manufacturers can attain with a modern enterprise resource planning (ERP) purpose-built for their industry.

Cell-based milk, similar to cell-based meat, doesn’t need the animal—saving water and producing a lot less greenhouse gas too.