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Home » Newsletters » FOOD ENGINEERING eNewsletter

FOOD ENGINEERING eNewsletter

January 31, 2023

View Archived Issues

High-speed packaging line conveyor designs

The Demand for Smart and Efficient Conveying Systems

Current conveying equipment needs to fit in with automation systems but can face installation delays due to supply chain and labor issues.

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A rendering of the front of the planned S.C. facility

Milo's Tea Company Announces Plans for New Plant in Spartanburg County, S.C.

Milo's expects to break ground by mid-March 2023 and start production in fall 2024.

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Amy's Burritos Groups

Amy's Kitchen Expands Leadership Team with New Roles

Five new leadership roles have been added to its executive and management teams to support strategic goals and expansion.

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ORIBS LOGO

ORBIS Announces Changes in Leadership

The company has appointed Norm Kukuk as the successor to former ORBIS president Bill Ash.

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Cascade has launched new sustainable packaging

Cascades Launches New Eco-friendly Packaging for Fresh Fruits and Vegetables

The closed corrugated basket for fresh fruits and vegetables recently pre-qualified for the How2Recycle program.

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Good Food's Roasted Garlic Dip

Good Foods' New Dairy Free Garlic Dip

The company’s new dip has a simple ingredients list and is vegan, gluten free and contains zero added sugar.

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New Holololly lollipops

New Line of Edible Holographic Lollipops Introduced

Shining a bright light through the images on the candies, such as the flashlight on a phone, will reportedly project a 3D image onto a wall or plain background.

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010923 Ecolab Sanitizer_1170x658.jpg

Ecolab Announces No-Rinse Sanitizer

The no-rinse sanitizer is designed to help organic producers protect quality while driving CIP efficiency.

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Vivid_1170x658.jpg

Canadian Food Innovation Network to Invest in Eight Foodtech Projects

The funding supports projects across the food value chain, including supply chain digitization, alternative proteins and sustainable packaging.

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Food Process Engineering and Technology, 3E

Food Process Engineering and Technology, 3E

Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

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