Food and Beverage Manufacturing Top Stories

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

Labeling considerations have become a necessity after the supply chain demands of the past couple of years.

Consumers who purchase and eat alternative protein products typically want them to be packaged in a responsible way, too.

Good data—and lots of it—is key to making artificial intelligence/machine learning (AI/ML) production, inspection and packaging systems work without a hitch, plus well written algorithms to analyze the data and make decisions that will help people and machines function more intelligently.

The continued growth of boutique and niche pet food brands the past few years has made for crowded competition at brick-and-mortar stores and online retailers. Gone are the days of limited choice among a handful of legacy brands, with equally limited packaging options.

Recent packaging trends have us flashing back but also looking forward in new ways.

St-Méthode Bakery goes paperless for better communication, coordination and collaboration.

Food processors cannot make money and operate effectively unless their production lines are operating, so managing and minimizing downtime is crucial to operational effectiveness and optimizing production operations.

Consumers may discard the stems of mushrooms when they prepare salads, or use them in cooking, but startup Chinova Bioworks has found a way to make use of the fibrous stems of white button mushrooms.

The functional foods manufacturer recently installed the 10th vacuum conveyor at its 200,000 sq.-ft. facility.