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Proper pump selection begins with understanding how the dynamics of each food type affects pump performance.

The chocolate company is making investments to future-proof and enhance operations at its plants in Wieze and Halle, Belgium.

Sous vide cooking offers precise time and temperature control, and now companies are scaling this technology to help brands and institutions deliver on limited-time offerings. Taste wins with sous vide, and companies are employing new pasteurization techniques to retain flavor and expand into food segments, such as pet food, protein and overall clean label eating.

Compliance will require not only formulation changes but also process redesign, supply chain realignment and organizational adaptation.

Manufacturers continue to advance the design of vibratory feeders to evolve and meet the food industry’s needs and regulatory challenges.

Given the pivotal role pH plays in many aspects of food production, choosing the right pH electrode and meter is an important step in solving top pH testing concerns.

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.