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Desteaming — the practice of replacing steam with a right-sized thermal solution like hot water — can improve the efficiency of hot water generation, helping to reduce operational expenses and cut greenhouse gas emissions.

Operator safety is becoming a critical lever for performance in food and beverage manufacturing. As workforce challenges intensify, processors are investing in automation, advanced HMI design and safer equipment to improve both retention and productivity.

In an industry where product quality increasingly determines competitive advantage, the ability to see what you're processing isn't a luxury — it's a fundamental requirement for profitable operation.

A synthetic dye that was once stable across wide pH ranges, heat loads and storage conditions may be replaced with a pigment that behaves very differently under shear, thermal cycling or light exposure.

Installed at Almanac's brewery in Alameda, California, Aircapture's modular direct air capture unit pulls carbon dioxide from ambient air and delivers beverage-grade liquid CO₂.

By integrating modern pump technology, hygienic design principles, clean-in-place (CIP)-ready systems and energy-efficient components into the plant layout from the start, manufacturers can reduce waste, secure lower long-term operating costs and meet stringent food safety requirements.

The first continuous mixing systems were designed for low-volume production of stiffer doughs and products such as pretzels, crackers and bagels. But in the 30-plus years since, several kinds of continuous mixers have emerged to handle many distinct application challenges and all dough types. 

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.