Efficiency was built into Frito-Lay’s Casa Grande plant a quarter-century ago, but the snack maker takes the facility’s energy- and water-conservation systems to a new level with near net zero.
Polymer science presents food and beverage manufacturers with many floor covering options, but performance often hinges on the expertise of the people installing them.
The current economic climate is reshaping the face of our industry like never before, with many of the largest food and beverage companies obtaining more than half of their income from outside their home markets.
Systems development can create strange bedfellows. Take, for example, the alliance between an Alabama road construction firm and food scientists addressing animal welfare issues.
Faster fill times are nice, but a host of other considerations also are part of manufacturers’ value calculations. Those needs are evident in the systems being developed.
Bigger welcome mats are being laid out for third-party auditors as the food industry reconciles itself to customer and public demands for greater transparency.
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