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Home » Topics » Cross-Functional Food Innovation

Cross-Functional Food Innovation
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From the editor

A Look at How Smart Manufacturing Is Addressing Operational, Economic Challenges

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.
Alyse Thompson-Richards, Editor-in-Chief
Alyse Thompson-Richards
September 18, 2025

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.


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Worker examines bottling line

Food Packaging Innovations Balance Safety, Sustainability and Consumer Demands

Jorge Izquierdo
Jorge Izquierdo
September 12, 2025

Food packaging is entering a new era where innovation is as much about how equipment supports sanitation, compliance and durability as it is about what materials are used.


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SPX Flow APV Falling Film Plate Evaporator

How Concentration Methods Impact the Transition to Natural Colorants

Robert Jankowiak_SPX Flow
Bobby Jankowiak
September 9, 2025

How natural pigment is concentrated can affect taste, shelf life and efficiency of use, but the latest technological advances in heat technology offer more options than ever before.


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Carbonated soda poured into a glass

How Carbon Dioxide Capture and Liquefaction Supports Food Industry Revenue and Sustainability

Benjamin Burfeind_Kanadevia Inova
Benjamin Burfeind
Manuela Hoellinger_Kanadevia Inova
Manuela Hoellinger
August 28, 2025

An increasing number of North American food and beverage producers are focusing on the capture and liquefaction of carbon dioxide from their waste processes to reduce costs, generate additional revenue and reduce greenhouse gas emissions.


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Divert Rendering
Company News

Divert, Inc. and United States Cold Storage to Turn Food into Renewable Energy

July 25, 2025

As a part of the program, unsold and non-donatable food and beverage products from USCS’s California locations are brought to Divert’s Integrated Diversion and Energy Facility in Turlock, Calif.


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warehouse-worker-standing-by-storage-rack

How Digital Traceability and Facility Design Are Reshaping Food Safety

John Siekierda_Gray
John Siekierda
July 3, 2025

As manufacturers plan for increased traceability demands, purpose-built facilities with integrated digital traceability systems will streamline compliance and enable faster, more accurate responses that help protect public health.


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Distribution trucks in a parking lot.

The Sustainability Blind Spot: Rethinking Yard Operations in Food & Beverage Supply Chains

Rafael Granato_YMX Logistics
Rafael Granato
June 16, 2025

Faced with rising ESG expectations, carbon reduction mandates and consumer pressure for climate-conscious sourcing, companies are reevaluating every link in their supply chain. Yet one of the most fuel-intensive, labor-constrained and congestion-prone areas often goes overlooked: yard operations.


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Red soda in glass bottles

FDA Approves Natural Color Options Following Move to Phase Out Petroleum-Based Dyes

In alignment with the FDA’s aim to phase out petroleum-based dyes, the agency has approved three color additives from natural sources for use by food manufacturers.
June 2, 2025

In alignment with the FDA’s aim to phase out petroleum-based dyes, the agency has approved three color additives from natural sources for use by food manufacturers.


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Carlsberg Sweden Electric Beer
Sustainability

Carlsberg Sweden, Einride Introduce Electric Beer

April 21, 2025

The limited-edition offering is designed to highlight sustainable, electricity-based processing, packaging and transportation.


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From the editor

How Do Consumers Feel About Ultra-Processed Foods?

A recent study by Purdue University’s Center for Food Demand Analysis and Sustainability looks at whether consumers understand the terms “processed” and “ultra-processed: and if they have their own opinions on them.
Alyse Thompson-Richards, Editor-in-Chief
Alyse Thompson-Richards
April 17, 2025

A recent study by Purdue University’s Center for Food Demand Analysis and Sustainability looks at whether consumers understand the terms “processed” and “ultra-processed: and if they have their own opinions on them.


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    Smarter Line Design Improves Food Manufacturing Efficiency and Throughput

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