Alyse Thompson-Richards

PFAS in the food supply have long been a concern, but a recent study shows that one of the world’s favorite beverages can be susceptible to contamination.

To enhance distribution in the western U.S. – and set new standards for packaging and capital project execution – The Campbell’s Company has expanded its production facility in Richmond, Utah.

The proposed $36 billion acquisition has received all but one of 28 required regulatory clearances. Antitrust review by the European Commission is ongoing.

FOOD ENGINEERING recently spoke to Arborea founder and CEO Julian Melchiorri, as well as Dr. Kalyan Chatakondu, global commercial director, about the company’s Biosolar leaf technology, turning microscopic plants into valuable food ingredients, and its partnership with ABInBev.

To recognize the growth, and encourage more young women to consider engineering, the UK-based Women’s Engineering Society is marking the 12th International Women in Engineering Day on June 23.

As part of its State of Industrial Maintenance report, MaintainX recently surveyed maintenance professionals across the U.S. and Canada with the goal of understanding the obstacles they face in 2025 and beyond.

EIC Alyse Thompson-Richards recaps some recent plant openings and expansions in the food and beverage industry.

EIC Alyse Thompson-Richards recaps some recent plant openings and expansions in the food and beverage industry.

EIC Alyse Thompson-Richards didn’t know exactly what to expect at her first Food Automation & Manufacturing Symposium, but she knew the attendees – including herself – would absorb a wealth of manufacturing knowledge.

A recent study by Purdue University’s Center for Food Demand Analysis and Sustainability looks at whether consumers understand the terms “processed” and “ultra-processed: and if they have their own opinions on them.