Wayne Labs has more than 30 years of editorial experience in industrial automation. He served as senior technical editor for I&CS/Control Solutions magazine for 18 years where he covered software, control system hardware and sensors/transmitters. Labs ran his own consulting business and contributed feature articles to Electronic Design, Control, Control Design, Industrial Networking and Food Engineering magazines. Before joining Food Engineering, he served as a senior technical editor for Omega Engineering Inc. Labs also worked in wireless systems and served as a field engineer for GE’s Mobile Communications Division and as a systems engineer for Bucks County Emergency Services. In addition to writing technical feature articles, Wayne covers FE’s Engineering R&D section.
We thought we hit a peak when 2014’s total reportable food and beverage plant construction projects numbered 635. But, the number of construction projects recorded in 2015 is 9.29 percent greater and is the highest number in the last 10 years.
John Bergida, president/founder of Frosty Cold, had an idea for a chemical powder that could plunge water from room temperature to below freezing in seconds while maintaining a slurry state.
Though SugarCreek started out as a bacon processor, its newest high-tech plant is poised for growth as consumers demand more sophisticated RTE food products.
Yes, bacon has lately become a trend or
fad, leaping its way out of the breakfast
frying pan into food creations where it
would have seemed an unlikely ingredient
just a few years ago.
According to the ICS-CERT (Industrial Control Systems Cyber Emergency Response Team) fiscal year 2015 final incident response statistics, the food and agriculture segment reported only two cyberattacks last year.