Food and Beverage Manufacturing Top Stories

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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.

Rob Dongoski, global lead, agriculture and food, for management consulting firm Kearney, discusses major drivers for change in the U.S. food system, including generational purchasing patterns, growing interest in health and sustainability, and implementing technology to harness consumer insights and improve efficiency.

Overall equipment effectiveness (OEE) remains the go-to benchmark for gauging performance, but raising OEE requires more than tracking metrics. It calls for a holistic approach that combines robust planning, skilled people and seamless digital integration.

As machinery ages, what are the options for keeping it running smoothly and extending its lifespan? There are specific best practices that can help food processors extend the life of their machinery. 

Noise can erode throughput, but practical technology can cut decibel (dB) levels, improve communication and lift line performance.

Every wasted minute of conching translates directly into extra production costs, particularly at a time when energy and raw ingredient prices are rising. This is why producers are looking at the energy efficiency of their conche equipment.

Here’s a look at just a few of the equipment solutions exhibitors will introduce or highlight at the show.

For food processors, removing suspended solids such as fats, grease, grit, contaminants and leftover process materials from liquids is necessary to comply with regulations like the EPA’s Clean Water Act.

For its 10th annual State of Smart Manufacturing Report, Rockwell Automation surveyed 1,560 manufacturing leaders about the internal and external challenges they face and how they’re using technology to address them.