Sustainability

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Bob Garrison, chief editor of Prepared Foods, Kelley Rodriguez, editor-in-chief of Refrigerated & Frozen Foods, and Alyse Thompson-Richards, editor-in-chief of FOOD ENGINEERING, discuss the biggest trends impacting the food industry in 2025 and beyond.

The facility can process up to 275 tons of food and beverage waste per day and will generate 289,000 MMBtu of renewable natural gas annually.

Designed as secondary packaging for confectionery products, the bags aim to deliver machine performance, material strength and print quality that meets pladis’ production standards.

Manufacturers that are shifting their views and approaches to waste reduction — seeing it as a critical driver of performance — are also seeing the greatest gains despite a shaky economic outlook.

Maintenance strategies such as CIP systems come with a cost, but they are a vital component of food processing facilities – not a luxury.

The logistics of installing solar in food and beverage facilities aren't simple, but plenty of facilities have successfully installed solar without disruptions.

Make packaging sustainable by removing plastic and PFAS and replacing them with sustainable paperboard and barrier coatings that are easily recyclable and compostable.

The Traceability Driver is designed to make it easier for existing traceability software systems to transform their data into standardized formats, supporting sustainability and supply chain integrity by enabling seamless data exchange.

STEP Up for Agriculture seeks to strengthen local organizations by equipping them with tools, training and resources needed to support farmers on the ground.

Terra Oleo’s platform harnesses precision fermentation to transform agro-industrial waste into palm oil ingredients and cocoa butter alternatives.