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AI, automation and consumer trends continue to drive change in food and beverage manufacturing, according to our 2025 State of Food Manufacturing survey.

For its 10th annual State of Smart Manufacturing Report, Rockwell Automation surveyed 1,560 manufacturing leaders about the internal and external challenges they face and how they’re using technology to address them.

How natural pigment is concentrated can affect taste, shelf life and efficiency of use, but the latest technological advances in heat technology offer more options than ever before.

The Evolution Membranes, which are built with ZwitterCo’s zwitterionic chemistry, are anti-fouling and recover performance with a simplified cleaning program.

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.