Sustainability

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Only 8.5 percent of the food waste generated in the US in 2011 went to landfills and incinerators.

A mid-process quench cycle with ambient-temperature tap water can capture much of the product’s heat before it enters the primary cool zone.

With the right strategies, you could decrease wastewater surcharges from your publicly owned treatment works and recoup some energy out of your wastewater. 

Nearly all packages will carry a How2Recycle Label by 2016 if the developer of the labeling system achieves its goal.

There are many paths toward reducing energy and utility usage at plants—some are obvious, but some are not and require the help of consultants and suppliers.

Known for their heavy use of energy, the meat and poultry industries need to cut usage wherever they can.

Bühler was investigating how to improve the conditioning of pasta through enhanced dryer control.

Most of the topics we cover in Food Engineering each month focus on improving plant efficiency and achieving new levels of innovation using advanced technologies.