When constructing its plant in McIntosh, Ala., Tate & Lyle required custom-designed distillation columns, pressure vessels and heat exchangers.

These projects show that renovations and new facilities aren't just for the billion-dollar food and beverage processors. Small and medium-sized processors can benefit from properly scaled and engineered solutions too.

What I like about the Construction Survey is that it gives us some insights that we don't get to see too much in the rest of our reporting throughout the year.

Choosing a site for a new food or beverage plant is a complicated process, with a number of factors to evaluate and prioritize. Like a jigsaw puzzle, it's easier to start small and consider individual pieces before trying to put them all together.

Being able to adapt on the fly is great, but it's a lot easier to do when you've accounted for as many potential contingencies as possible.

A collaboration among several dairy families and nutritionists in California's Central Valley led to the construction of a milk processing facility that exceeds expectations.

An engineering and architecture firm specializing in food and beverage facilities, Hixson is consistently recognized as one of the top engineering firms in North America.

Food processors and distributors and pet food manufacturers view sustainable projects as a great idea—if they save money.