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An increasing number of North American food and beverage producers are focusing on the capture and liquefaction of carbon dioxide from their waste processes to reduce costs, generate additional revenue and reduce greenhouse gas emissions.

The technique has the potential to increase the amount of cocoa material available to farmers, as well as to free up time for them.

Easy to maintain and operate, the depositor provides volume and placement control, with deposit rates of up to 100 per minute per nozzle and minimal gaps between products.

As a part of the program, unsold and non-donatable food and beverage products from USCS’s California locations are brought to Divert’s Integrated Diversion and Energy Facility in Turlock, Calif.

As throughput rates continue to rise, so do the demands on traditional materials, equipment designers and maintenance personnel. Understanding the capabilities of a broader range of equipment material options allows for quality designs.

Vacuum conveyors offer a hygienic, low-energy way to transport powders, granules and other bulk solids.

For certain high-value products where extended shelf life and preservation of nutrients and vitamins are crucial, HPP offers a bacterial inactivation process that doesn’t interfere with the organoleptic nature of food and beverages.

Traditional operator safety approaches are still in place at food plants, but dynamic digital tools and continuous training are solving problems for plant managers.

Gas-fired heating systems are being replaced by electrification technologies that offer higher efficiency, reduced emissions and improved process control.

Developed at the Hiperbaric High Pressure Processing (HPP) Incubator in Miami, each bottle contains more than 700 mg of electrolytes to support hydration.