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2018 food and beverage manufacturing industry predictions

Processors are expected to adopt more technology in their plants as well as produce more natural products in the coming year.
Debra Schug
Debra Schug
December 6, 2017
Among the top trends, automation and robotics are expected to gain mass adoption in many food processing plants to help operational efficiencies and customer order fulfillment as well as to increase throughput and quality.
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food fraud
Food fraud

Combatting the growth of fake food

Food is now the fourth most valuable counterfeit market, and foods such as olive oil, honey, fish, vinegar, vanilla and coffee top the list.
Maria Ferrante
November 29, 2017
As brand manufacturers continue to source from an ever-growing list of ingredients and suppliers, food is now the fourth most valuable counterfeit market, according to the 2016 Brand Protection and Product Traceability Market Research Report.
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HeatGenie
Beverage Packaging

HeatGenie’s single-serve beverages self-heat

A twist of the can, and two minutes is all it takes for consumers to enjoy hot tea or soup in a single-serve container.
November 29, 2017
Coffee, tea, or hot soup on the go? A new packaging innovation promises exactly that. The HeatGenie simply and quickly heats beverages with a twist of the lid through a solid-state thermal reaction.
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Cybersecurity

How food and beverage processors can fight cyberattacks

CEOs tend to look at a cybersecurity as a one-time investment, but imagine the results if your virus definitions were last updated Jan. 1, 2015.
Wayne Labs
Wayne Labs
November 29, 2017
Knowledge of how attacks occur, new tools coming on the scene, and long-term investments in cybersecurity can all help processors stand a better chance of keeping their plants safely up and running.
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tofu

Researchers develop alcoholic beverage made from tofu whey

Team from National University of Singapore file patent for unique, zero-waste approach of converting byproduct of tofu making into an alcoholic drink rich in isoflavones.
Crystal-Lindell
Crystal Lindell
November 28, 2017
A research team from the National University of Singapore has successfully turned tofu whey — a liquid that is generated from the production of tofu and is often discarded — into what they describe as a tasty alcoholic beverage called Sachi.
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