Food and Beverage Manufacturing Top Stories

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Many food manufacturers may not know where to begin implementing AI, and new research from IFS shows they’re not alone. However, to realize gains and stay competitive, getting started is key. 

EIC Alyse Thompson-Richards recaps some recent plant openings, expansions and investments in the food and beverage industry.

For manufacturers of fruit products and fruit-based drinks, the wrong system can affect not only operational efficiency or cost, but also product quality and consistency.

The final rule will amend regulations to provide for the use of fluid ultrafiltered (UF) and microfiltered (MF) milk and nonfat milk in the manufacture of standardized cheeses and related cheese products.

Starting with a clean slate to build your packaging line may be easier than incrementally adding automation, but you must know your products intimately and define your wants and needs of the line — and in the future.

With the virtual twin in place, teams can “fly through” the factory before it exists, test different layouts, and watch the flow of parts, people and robots to see where space, time or energy will be wasted.

By transitioning from legacy single-technology systems to multi-layered inspection processes, manufacturers can minimize recalls, reduce waste and safeguard their brand. 

Regulatory bodies say you need to monitor temperature in your cold storage facilities and leave a lot of leeway in how and when to do it. Fortunately, the most rudimentary capabilities of today’s wireless temperature devices and data collection systems more than meet regulatory demands.

For processors of large-format foods such as ingredients, the constant pressure to maximize output, control costs, cut waste and maintain safety and quality standards is an ongoing challenge.

Food and beverage manufacturers are investing in equipment and training despite difficult economic conditions.