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Studies show that color is a critical factor in a consumer's purchasing decision and taste perception. Getting consistent color in juices, dairy, sports drinks, beer, spirits and other liquids is an essential part of food production. However, it is difficult to control during production.

Any fundamental shift in how you produce your product is a scary thing, and it requires buy-in and cooperation across multiple departments to ensure it’s done properly.

The alternative protein market continues to grow, as new companies and legacy companies alike look to build trust with consumers looking for something different.

Labor shortages are nothing new for food and beverage processors, but the ongoing pandemic has created new challenges.

Better Juice, Ltd., the sugar-reduction food-tech start-up, has announced a collaboration with GEA Group AG, Germany in a push to scale up and expand Better Juice's global footprint. This move comes as part of the company's commitment to transform the global juice industry through advancing its technology for reducing all sugars in orange and other juices.

Microbiological contamination in milk and dairy products such as cheese, yogurt or ice cream can have devastating consequences for consumers. Aggressive washdown routines using caustic detergents and high-pressure rinsing are the methods of choice for risk control in production environments in dairies and milk-processing plants worldwide.

As more companies enter the cannabis-infused food and beverage product development and processing market, they will seek a high level of quality control (QC) to help ensure product safety and labeling accuracy. 

Developing successful mixing processes for cannabis-infused food and beverage manufacturing relies on several factors. Moreover, manufacturers of mixing equipment note one process in particular is especially important to consider: shear.