Processing

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The fully continuous, automated and chilled dough substrate processing system reduces manufacturing costs and can produce  range of plant-based meat products at volumes of 2,500-5,000 lb./hr. on a single processing line.

When it comes to production, similarities exist among alternative and animal protein processes, but several differences occur, particularly around operational footprint, equipment, and water and energy usage.

As companies seek to enhance precision, increase efficiency and reduce costs, AI-driven computer numerical control (CNC) machining is emerging as a game-changing innovation.

Developments funded by the investment include upgrading existing production lines, revamping facilities for the factory’s 600 workers, and initiatives to improve energy efficiency and to help reduce carbon emissions.

GEA’s new system is designed to reduce microbiological risks, ensuring safer and more efficient processing operations.

ProMach’s Wine & Spirits Solutions team is positioned to solve the unique challenges of processing and packaging traditional bottled products, small-format bottles and ready-to-drink (RTD) products in cans and single-serve bottles.

The facility offers live demonstrations of the company's 3D printers, showcasing real-time production of plant-based meat and seafood alternatives and promoting customer engagement.

The indefinite closing of the company's Jarratt, Va., facility coincides with the company's decision to discontinue liverwurst after multiple related illnesses were linked to the product produced there.

VEMAG engineers developed the FT722 filling table, a new solution for bakeries to produce a variety of baked goods with exact weights.

Pulsation dampeners are critical in ensuring smooth homogenizer operation in dairy and plant-based ultra-high temperature processing.