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For manufacturers of fruit products and fruit-based drinks, the wrong system can affect not only operational efficiency or cost, but also product quality and consistency.

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.

With three fully functional production lines, EATS Kitchen, sector stages and the Innovation Awards, this year’s event invites attendees to see, taste, learn and connect.

The partnership aims to make the Lockerbie Creamery in Scotland an ultra-high temperature (UHT) center of excellence by mass scaling milkshake, sundae and lactose-free milk production at the site.

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.

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

The move, which rolls manufacturing into the company’s facilities in Fairfield, California and Senatobia, Mississippi, allows Calbee to keep up with consumer demand while strengthening its domestic presence and capabilities.

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.

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.