Engineering R&D

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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 technique has the potential to increase the amount of cocoa material available to farmers, as well as to free up time for them.

Backed by a five-year, $5 million investment, the plan will fund techniques — powered by genomic science — to grow hardier peanut varieties that can stand up to pressure from pests, disease and unpredictable weather.

MaintainX’s platform puts AI-driven insights in the hands of both the technician on the shop floor and the executive in the boardroom – both of whom are accountable for uptime, safety and performance.

The center is home to cross-disciplinary collaboration between Heineken’s international R&D teams, universities and suppliers, driving improvements in sustainable brewing and fermentation science.

Celleste uses a combination of AgTech, biotech and AI computational models to grow 100% natural cocoa from one or two beans in optimal, controlled conditions year-round.

Better Juice’s enzymatic technology is based on non-GMO microorganisms that naturally transform fruit juice’s composition of sucrose, glucose and fructose into prebiotic oligosaccharides and other non-digestible fibers.

In celebration of International Women in Engineering Day, Jayme Laser, Savannah Stellhorn and Jaclyn Navara share their experiences in the food industry and offer insight on how to support current and future women engineers.

Launched in 1991, the biannual conference brings together food engineers and technologists from across industries, academic institutions and government to discuss emerging challenges and potential solutions for delivery of safe, nutritious and sustainable foods.

What’s not to like about improving sustainability and protecting the environment while saving energy and money—and best of all, no equipment or software expenditures are necessary.