Processing

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If you are looking for a location to build your new food or beverage facility, there are many different aspects to consider. In the third part of this series, we will tackle logistics.

Testing methods for food-grade lubricants have improved to predict and determine more accurately the actual lifetime of a compressor oil change—which may be better than previously expected.

While there's no "one size fits all" solution to improving throughput, there are some guiding principles to help processors achieve greater productivity.

In-depth evaluation of training programs helps processors ensure that training is giving their operators the tools they need to succeed, while still meeting food safety requirements.

Ben & Jerry's company principles drive the operations and the floor workers at the company’s ice cream factory in St. Albans, Vt.

So, you're looking for a site to build a new food or beverage processing plant. You've evaluated all the key aspects of suitable land, but what about the area that land is located in?

A research team from the National University of Singapore has successfully turned tofu whey — a liquid that is generated from the production of tofu and is often discarded — into what they describe as a tasty alcoholic beverage called Sachi.

While plasma could be useful in a number of food applications, using it to create a non-thermal sterilization system will likely be the most attractive to processors.

While water conservation may not be as flashy as saving energy, it's an important component of not only sustainability efforts, but of protecting the bottom line.

While you might wait until a small motor burns out before you replace it, do you want to take a similar chance with a control system failure?