Hormel’s Progressive Processing plant is built for the long haul. A quarter century had passed since Hormel Foods had commissioned a new production facility. In designing its Dubuque plant, engineers aimed to create a facility that would be contemporary for the next 25 years.
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.
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