Food and Beverage Manufacturing Top Stories

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In alignment with the FDA’s aim to phase out petroleum-based dyes, the agency has approved three color additives from natural sources for use by food manufacturers.

Circular models give food companies the tools to operate through disruption rather than around it.

Process automation with the help of sensors helps minimize waste, reduce energy consumption and optimize resources by enabling real-time monitoring and precise control over production processes.

The focused facility shutdown approach, built around comprehensive planning and meticulous project execution, transforms a potentially disruptive shutdown into a highly productive period for essential upgrades and improvements.

Traditional operator safety approaches are still in place at food plants, but dynamic digital tools and continuous training are solving problems for plant managers.

There are several cleaning and sanitation methods—each with their own unique capabilities. Combining methods with a plan in place can help ensure that products are safe and the facility and its equipment are free of foodborne bacteria.

The need to react to unexpected global disruption is now a fundamental requirement for all companies – tariffs are only the latest incarnation of what manufacturers have to face.

Eligible facilities need to have been completed between Oct. 1, 2024 and Sept. 30, 2025.

Industrial heat pumps create more heat energy than the electrical energy they consume, making them efficient and potential replacements for boilers burning petroleum products, decreasing carbon footprints.

Because of their thick, viscous nature, gazpacho and salmorejo require tubular heat exchangers rather than plate heat exchangers (PHEs).