It’s fair to say that the easy part is over, or at least mostly over. But sustainability isn’t going away because corporate sustainability goals, cost pressures and demands for details about sustainable production and ingredients from consumers are all here to stay.

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Both throughput and budgets are generally increasing, which means the industry is growing and companies are investing in hardware and software to help manage that growth.

Kurt Penn, the founder and CEO of Good Foods Group LLC, was first exposed to high pressure processing back in 2008 at a trade show and then when the chicken sausage business he owned was purchased by Perdue Farms, who was using HPP.

The one thing that all of the largest food and beverage companies have in common is that they’ve built an infrastructure that allows them to face challenges to existing businesses while still finding ways to grow.

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Bearing manufacturer SKF has realized the importance of the operational insights that can be gleaned from data, and it's turning this digital transformation into a major part of its business.

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.

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.