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Caddo Mountain Spring Water is working with RPPY Architects to design a 140,000-square-foot premium water bottling facility—expandable to 200,000+ square feet—at its spring/artesian source water property in Arkansas.
Water. We can’t live without it, and you can’t run a food or beverage plant without it. However, having it available for all earth’s inhabitants worldwide in the next 20 to 30 years will be a challenge—as already two-billion of the planet’s population live in areas where water is scarce. Unsurprisingly, the food and beverage industry is one of the largest water users, so it’s well worthwhile to minimize waste wherever possible. Water treatment companies are only too aware of the importance of conserving this precious resource, which in some areas can be more valuable than oil.
Whether you obtain your incoming water from your local municipality, the nearby river or a natural mountain spring—or a mix of these sources—consistent taste and quality of water is your most important ingredient as a brewer or bottle packer.
Kraft Heinz and Nestlé Waters North America sustainability leaders say protection of the lifeblood resource will require looking outside the factory walls
With water stress a growing concern, food and beverage companies invest to cut usage, increasingly looking outside their factory walls to conserve a lifeblood resource for the industry.
On Demand Food and beverage processors use large volumes of water to transform raw ingredients into marketable products. This process yields a lot of waste that must be responsibly managed in order to send the water back to the city, or reused in the process. Dewatering your slurry is a critical process in achieving a drier sludge or filter cake. Ultimately, the drier the cake, the more efficient your dewatering process is, enabling you to reuse more water in your process while reducing your plant’s maintenance and operating costs.