Food-grade lubricants have come of age in performance, but the more compelling reason to make the switch from conventional lubricants is to meet regulatory demands.

Wayne Labs

February 1, 2011

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Powder blending facility had dust everywhere-dust that should have been in products, not on floors, equipment.

Wayne Labs

January 1, 2011

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Despite improvements in technology, poultry processors are taking it on the chin with environmental issues and the rising costs of water and energy.

Wayne Labs

January 1, 2011

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As consumers desire fresher tasting food, the challenge for processors is to produce bacteria-free products while maintaining flavor, color and texture.

Wayne Labs

December 1, 2010

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Proper uniforms and protective gear help keep product free of bacteria and maintain crew safety.

Wayne Labs

November 1, 2010

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Ingredient screening upgrade boosts pet food production.

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Poster: How to wear a face mask correctly

What food and beverage processors need to know about a disaster recovery plan

Plant Openings & Expansions: May 2020

3 keys to site selection for food and beverage facilities

Keeping employees safe during the COVID-19 pandemic

Events

June 11, 2020

Downtime Happens…Your Vacuum Equipment Doesn’t Have to Be the Problem

Downtime Happens – Don’t let your vacuum pump be the reason. Innovation in equipment can improve uptime, shorten cycle times, and increase production.

June 16, 2020

6 Ways to Error Proof Your Plant Floor

In this webinar, you will hear from a current leader in manufacturing and learn how you can achieve total control and error-proof your plant floor – all while maintaining a high level of quality, full traceability without impacting your production time, and on-time delivery.

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Combatting the Coronavirus

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Products

Packaging Research in Food Product Design and Development

Packaging Research in Food Product Design and Development is the first book to comprehensively address the issues of graphics design and visual concepts, from a systematic, scientific viewpoint, yet with business applications in mind.

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Food Engineering

2020 May

In the May 2020 issue of Food Engineering, our focus is on safety. From emergency planning to day-to-day operations such as cleaning and sanitation, we bring you tips on how to keep your workers and your customers safe.

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Articles by Wayne Labs

Accurate test sieve calls for quality screen

34th Annual Plant Construction Survey

Green Manufacturing: Software Tracks Sustainability

Making the Right Choice With Smart Wireless Sensors

Keep the Gears Running

Ingredient shrinkage cut from 1.25 to 0.25 percent

Poultry Processing: Tender Birds, Tougher Challenges

Tech Update: Non-Thermal Processing

Dressed for Success

Ingredient screening upgrade boosts pet food production

Food Engineering

2020 May