Food and Beverage Manufacturing Top Stories

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U.S. Water’s EnergyOUT system offers processors an energy efficient, sustainable system to treat water feeds for issues such as alkalinity.

When UK-based Meatsnacks Group needed a metal detector that wouldn’t return false positives from oxygen absorbers, it turned to Fortress Technology for a specialized solution.

When a bakery’s cake frosting started slumping, operations employed a wireless mesh sensor network to tackle the icing problems.

With lead times on ingredient changes and product development being measured in months at a minimum, correctly identifying when trends have legs is critical.

As new regulations have led to increased food recalls, companies work to digitize their food safety systems, hoping they will help make it easier to track their products.

Food Engineering's 41st annual Plant Construction Survey reveals that the ratio of the number of plant renovations and expansions versus new, greenfield projects has again risen from last year, indicating several owners and operators are trying to stay put.

The firm says it is filing the lawsuits against the place of purchase of the contamination of the romaine to force the disclosure of where in the chain of distribution the contamination occurred.

After years of being in its famous glass jar, Marie’s Refrigerated Salad Dressing now comes in a plastic bottle.

Food Engineering features some thoughts on the recent Romaine lettuce contamination by Aaron Cohen, co-founder of CoInspect and adjunct professor at New York University where he teaches the History of Internet Media. FE conducted an exclusive, one-on-one interview with Cohen, immediately following Cohen’s text.