With loads of ingredients coming in, being stored, transported, processed and packaged, there are a number of ways for cross-contamination to occur at food manufacturing plants.
When we recently surveyed architectural and engineering/construction firms (A&E/Cs) and asked what trends or forces they see driving automation projects, every firm mentioned “labor” or “workforce availability” in its initial response.
AI use in food processing is expected to have a compound annual growth rate of 45% between now and 2026, promising improved safety and food quality, according to HUB Risk Services. But AI in food processing is not without risk.
In January 2020, I started as the Editor-in-Chief of FOOD ENGINEERING’s sister publication, Refrigerated & Frozen Foods. At the time, I was looking forward to touring cold foods processing plants and learning about the industry firsthand, which in turn, would make our editorial content stronger, because I’d be writing from experience rather than second-hand information delivered via email and phone calls.
Handmade at England’s oldest working distillery, Plymouth has been created to the same recipe since 1793, providing a balanced taste that never goes out of style.
The U.S. glass bottle market is running into a supply shortage caused by high demand for alcohol, raw materials being reallocated to produce vaccine vials and supply-chain disruptions arising from the shipping-container crisis.
When finalized, the FDA’s guidance will outline its approach to the public health importance of food allergens that are not one of the major nine food allergens identified by law in the U.S.