Food and Beverage Manufacturing Top Stories

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FOOD ENGINEERING’s 48th Annual Plant Construction Survey reveals food and beverage manufacturers are taking a cautious approach to capital expenditure, but even with economic uncertainty, the industry continues to invest in smart, sustainable manufacturing.

Executives and boards are slow to adopt new OT cybersecurity tools, and the issue is complex for non-security plant professionals. To solve this issue, security leaders need to explain the risks and impacts for increased investment.

As demand for sustainable protein sources accelerates, advanced separation technology empowers producers to extract high-purity plant proteins with efficiency, minimal waste and maximum yield.

Despite economic uncertainty and other challenges, plant construction, expansion and optimization projects persist.

The increasing demand for coconut products is driven by a number of factors, including the versatility of the coconut palm itself.

The agencies seek to draft a federally recognized definition of “ultra-processed food” to inform research and policy.

Moisture monitoring has become an integral part of the production line, helping manufacturers safeguard product quality, boost efficiency and meet compliance targets.

The Tillamook County Creamery Association recently opened a 68,000-sq.-ft. ice cream facility in Decatur, Ill. It is Tillamook’s first owned and operated plant outside of Oregon.

From the outset, the flooring requirements emerged as a critical component of the facility’s infrastructure. Chocolate production involves heavy forklift traffic, frequent hot-water washdowns and regular exposure to harsh cleaning agents.

FOOD ENGINEERING recently spoke to Daniel Tabrizi, product manager, FTIR Gas Analyzers, Thermo Fisher Scientific, about the role Fourier Transform Infrared (FTIR) technology can play in producing safe, high-quality carbonated beverages.