The latest information about innovation in food and beverage manufacturing and operations https://www.foodengineeringmag.com/rss/2623 en-us By the end 2026, Bimbo Bakeries USA will complete the final phase of artificial color removal in occasional-consumption products such as sweet baked goods and snacks. By the end 2026, Bimbo Bakeries USA will complete the final phase of artificial color removal in occasional-consumption products such as sweet baked goods and snacks.

]]> http://www.foodengineeringmag.com/articles/103781 Mon, 06 Jul 2026 11:26:00 -0400 https://www.foodengineeringmag.com/articles/103781-bimbo-bakeries-usa-to-eliminate-artificial-colors-flavors-preservatives-and-emulsifiers-by-2028 Danone USA’s economic impact study, conducted by John Dunham & Associates, aims to demonstrate how Danone supports American jobs, farming and manufacturing communities and economic resilience. Danone USA’s economic impact study, conducted by John Dunham & Associates, aims to demonstrate how Danone supports American jobs, farming and manufacturing communities and economic resilience.

]]> http://www.foodengineeringmag.com/articles/103780 Mon, 06 Jul 2026 11:00:00 -0400 https://www.foodengineeringmag.com/articles/103780-danone-us-operations-contribute-96b-to-economy Bobbie has increased its production by 276% year-over-year. In that same time, Bobbie’s Ohio manufacturing team has grown over 130%. Bobbie has increased its production by 276% year-over-year. In that same time, Bobbie’s Ohio manufacturing team has grown over 130%.

]]> http://www.foodengineeringmag.com/articles/103758 Wed, 24 Jun 2026 10:55:00 -0400 https://www.foodengineeringmag.com/articles/103758-bobbie-highlights-investment-in-infant-formula-manufacturing Food and beverage plants require predictive, remote and machine-embedded tools on packaging machinery to ensure uptime, but operator shadowing and hands-on repetition are equally important for operational efficiency. Food and beverage plants require predictive, remote and machine-embedded tools on packaging machinery to ensure uptime, but operator shadowing and hands-on repetition are equally important for operational efficiency.

]]> http://www.foodengineeringmag.com/articles/103756 Mon, 22 Jun 2026 00:02:00 -0400 https://www.foodengineeringmag.com/articles/103756-shifts-in-training-are-mandatory-for-battling-the-workforce-gap The Cheonan facility is scheduled for completion in the first half of 2027, and bibigo offerings made with gim, a Korean seaweed product, will be supplied to global markets including the U.S. The Cheonan facility is scheduled for completion in the first half of 2027, and bibigo offerings made with gim, a Korean seaweed product, will be supplied to global markets including the U.S.

]]> http://www.foodengineeringmag.com/articles/103746 Wed, 17 Jun 2026 09:46:00 -0400 https://www.foodengineeringmag.com/articles/103746-cj-foods-to-open-gim-cultivation-facility-in-south-korea Thompsona@bnpmedia.com (Alyse Thompson-Richards) The organizations, which have long published parallel industry reports, have joined forces to offer food manufacturers and original equipment manufacturers (OEMs) an overview of market performance and a glimpse at what to expect going forward. The organizations, which have long published parallel industry reports, have joined forces to offer food manufacturers and original equipment manufacturers (OEMs) an overview of market performance and a glimpse at what to expect going forward.

]]> http://www.foodengineeringmag.com/articles/103729 Fri, 05 Jun 2026 11:33:00 -0400 https://www.foodengineeringmag.com/articles/103729-fpsa-pmmi-unveil-2026-processing-state-of-the-industry-report Knowing how to find partners who can provide consistent, quality tubing that meets all regulatory requirements is essential for food manufacturing and supply chain professionals. Knowing how to find partners who can provide consistent, quality tubing that meets all regulatory requirements is essential for food manufacturing and supply chain professionals.

]]> http://www.foodengineeringmag.com/articles/103721 Thu, 04 Jun 2026 00:00:00 -0400 https://www.foodengineeringmag.com/articles/103721-sourcing-food-safe-tubing-systems-for-food-and-beverage-operations By combining sustainability, precision engineering and real-time intelligence, modern aseptic technologies are redefining what sterility looks like in practice. By combining sustainability, precision engineering and real-time intelligence, modern aseptic technologies are redefining what sterility looks like in practice.

]]> http://www.foodengineeringmag.com/articles/103705 Mon, 25 May 2026 05:00:00 -0400 https://www.foodengineeringmag.com/articles/103705-sustainable-decontamination-solutions-for-next-gen-aseptic-lines This latest investment is part of Anheuser-Busch's ongoing Brewing Futures initiative, through which the company is investing $600 million in its U.S. operations across 2025 and 2026. This latest investment is part of Anheuser-Busch's ongoing Brewing Futures initiative, through which the company is investing $600 million in its U.S. operations across 2025 and 2026.

]]> http://www.foodengineeringmag.com/articles/103701 Thu, 21 May 2026 14:25:00 -0400 https://www.foodengineeringmag.com/articles/103701-anheuser-busch-invests-58m-in-virginia-brewery Additive manufacturing can describe two technologies in food production — the more commonly known is 3D printing, which has been borrowed from 3D tool and parts making, but robotic work cells can also fit the definition of additive manufacturing. Additive manufacturing can describe two technologies in food production — the more commonly known is 3D printing, which has been borrowed from 3D tool and parts making, but robotic work cells can also fit the definition of additive manufacturing.

]]> http://www.foodengineeringmag.com/articles/103660 Tue, 28 Apr 2026 00:00:00 -0400 https://www.foodengineeringmag.com/articles/103660-additive-manufacturing-roles-for-3d-printing-and-robotics-in-food-production From apples to tropical blends, processors are using integrated separation strategies to maximize recovery, maintain product integrity and streamline operations. From apples to tropical blends, processors are using integrated separation strategies to maximize recovery, maintain product integrity and streamline operations.

]]> http://www.foodengineeringmag.com/articles/103658 Mon, 27 Apr 2026 14:24:00 -0400 https://www.foodengineeringmag.com/articles/103658-the-evolving-role-of-separation-in-juice-processing Desteaming — the practice of replacing steam with a right-sized thermal solution like hot water — can improve the efficiency of hot water generation, helping to reduce operational expenses and cut greenhouse gas emissions. Desteaming — the practice of replacing steam with a right-sized thermal solution like hot water — can improve the efficiency of hot water generation, helping to reduce operational expenses and cut greenhouse gas emissions.

]]> http://www.foodengineeringmag.com/articles/103616 Mon, 13 Apr 2026 00:00:00 -0400 https://www.foodengineeringmag.com/articles/103616-is-desteaming-right-for-your-food-manufacturing-facility Operator safety is becoming a critical lever for performance in food and beverage manufacturing. As workforce challenges intensify, processors are investing in automation, advanced HMI design and safer equipment to improve both retention and productivity. Operator safety is becoming a critical lever for performance in food and beverage manufacturing. As workforce challenges intensify, processors are investing in automation, advanced HMI design and safer equipment to improve both retention and productivity.

]]> http://www.foodengineeringmag.com/articles/103614 Tue, 31 Mar 2026 00:00:00 -0400 https://www.foodengineeringmag.com/articles/103614-modernization-investments-improve-operator-safety In an industry where product quality increasingly determines competitive advantage, the ability to see what you're processing isn't a luxury — it's a fundamental requirement for profitable operation. In an industry where product quality increasingly determines competitive advantage, the ability to see what you're processing isn't a luxury — it's a fundamental requirement for profitable operation.

]]> http://www.foodengineeringmag.com/articles/103608 Mon, 30 Mar 2026 10:33:00 -0400 https://www.foodengineeringmag.com/articles/103608-how-food-manufacturing-process-visibility-protects-product-quality-and-profitability A synthetic dye that was once stable across wide pH ranges, heat loads and storage conditions may be replaced with a pigment that behaves very differently under shear, thermal cycling or light exposure. A synthetic dye that was once stable across wide pH ranges, heat loads and storage conditions may be replaced with a pigment that behaves very differently under shear, thermal cycling or light exposure.

]]> http://www.foodengineeringmag.com/articles/103606 Fri, 27 Mar 2026 14:00:00 -0400 https://www.foodengineeringmag.com/articles/103606-plant-and-process-considerations-for-switching-to-natural-food-colors Installed at Almanac's brewery in Alameda, California, Aircapture's modular direct air capture unit pulls carbon dioxide from ambient air and delivers beverage-grade liquid CO₂. Installed at Almanac's brewery in Alameda, California, Aircapture's modular direct air capture unit pulls carbon dioxide from ambient air and delivers beverage-grade liquid CO₂.

]]> http://www.foodengineeringmag.com/articles/103597 Tue, 24 Mar 2026 09:06:00 -0400 https://www.foodengineeringmag.com/articles/103597-aircapture-almanac-beer-co-debut-beer-carbonated-with-co-from-the-atmosphere By integrating modern pump technology, hygienic design principles, clean-in-place (CIP)-ready systems and energy-efficient components into the plant layout from the start, manufacturers can reduce waste, secure lower long-term operating costs and meet stringent food safety requirements. By integrating modern pump technology, hygienic design principles, clean-in-place (CIP)-ready systems and energy-efficient components into the plant layout from the start, manufacturers can reduce waste, secure lower long-term operating costs and meet stringent food safety requirements.

]]> http://www.foodengineeringmag.com/articles/103585 Mon, 16 Mar 2026 10:25:00 -0400 https://www.foodengineeringmag.com/articles/103585-future-proof-food-and-beverage-manufacturing-plants-with-fluid-management The first continuous mixing systems were designed for low-volume production of stiffer doughs and products such as pretzels, crackers and bagels. But in the 30-plus years since, several kinds of continuous mixers have emerged to handle many distinct application challenges and all dough types. The first continuous mixing systems were designed for low-volume production of stiffer doughs and products such as pretzels, crackers and bagels. But in the 30-plus years since, several kinds of continuous mixers have emerged to handle many distinct application challenges and all dough types. 

]]> http://www.foodengineeringmag.com/articles/103560 Tue, 03 Mar 2026 00:00:00 -0500 https://www.foodengineeringmag.com/articles/103560-how-continuous-mixing-supports-efficient-and-sustainable-baked-good-production Exact HDX Continuous Mixer Reading Bakery Systems' Exact Hight Development Continuous Mixer. EX Continuous Mixer A continuous mixer feeds dough into pretzel-forming equipment. Exact HDX Continuous Mixer Reading Bakery Systems' Exact High Development Continuous Mixer. Proper pump selection begins with understanding how the dynamics of each food type affects pump performance. Proper pump selection begins with understanding how the dynamics of each food type affects pump performance.

]]> http://www.foodengineeringmag.com/articles/103536 Mon, 16 Feb 2026 13:30:00 -0500 https://www.foodengineeringmag.com/articles/103536-how-to-select-the-right-pump-for-food-and-beverage-processing-environments The chocolate company is making investments to future-proof and enhance operations at its plants in Wieze and Halle, Belgium. The chocolate company is making investments to future-proof and enhance operations at its plants in Wieze and Halle, Belgium.

]]> http://www.foodengineeringmag.com/articles/103522 Fri, 06 Feb 2026 12:40:00 -0500 https://www.foodengineeringmag.com/articles/103522-barry-callebaut-invests-295m-in-wieze-belgium-facility Sous vide cooking offers precise time and temperature control, and now companies are scaling this technology to help brands and institutions deliver on limited-time offerings. Taste wins with sous vide, and companies are employing new pasteurization techniques to retain flavor and expand into food segments, such as pet food, protein and overall clean label eating. Sous vide cooking offers precise time and temperature control, and now companies are scaling this technology to help brands and institutions deliver on limited-time offerings. Taste wins with sous vide, and companies are employing new pasteurization techniques to retain flavor and expand into food segments, such as pet food, protein and overall clean label eating.

]]> http://www.foodengineeringmag.com/articles/103484 Tue, 27 Jan 2026 00:00:00 -0500 https://www.foodengineeringmag.com/articles/103484-sous-vide-offers-brand-flexibility-while-enhancing-taste Compliance will require not only formulation changes but also process redesign, supply chain realignment and organizational adaptation. Compliance will require not only formulation changes but also process redesign, supply chain realignment and organizational adaptation.

]]> http://www.foodengineeringmag.com/articles/103426 Mon, 15 Dec 2025 12:01:00 -0500 https://www.foodengineeringmag.com/articles/103426-how-food-manufacturers-can-prepare-for-the-fdas-synthetic-dye-phase-out Manufacturers continue to advance the design of vibratory feeders to evolve and meet the food industry’s needs and regulatory challenges. Manufacturers continue to advance the design of vibratory feeders to evolve and meet the food industry’s needs and regulatory challenges.

]]> http://www.foodengineeringmag.com/articles/103425 Mon, 15 Dec 2025 09:14:00 -0500 https://www.foodengineeringmag.com/articles/103425-considerations-for-choosing-electromagnetic-vibratory-feeders-for-food-applications Given the pivotal role pH plays in many aspects of food production, choosing the right pH electrode and meter is an important step in solving top pH testing concerns. Given the pivotal role pH plays in many aspects of food production, choosing the right pH electrode and meter is an important step in solving top pH testing concerns.

]]> http://www.foodengineeringmag.com/articles/103415 Tue, 09 Dec 2025 10:00:00 -0500 https://www.foodengineeringmag.com/articles/103415-how-electrode-and-meter-selection-can-solve-ph-testing-headaches For manufacturers of fruit products and fruit-based drinks, the wrong system can affect not only operational efficiency or cost, but also product quality and consistency. For manufacturers of fruit products and fruit-based drinks, the wrong system can affect not only operational efficiency or cost, but also product quality and consistency.

]]> http://www.foodengineeringmag.com/articles/103346 Tue, 04 Nov 2025 10:24:00 -0500 https://www.foodengineeringmag.com/articles/103346-how-choosing-the-right-heat-exchanger-supports-fruit-processing For processors of large-format foods such as ingredients, the constant pressure to maximize output, control costs, cut waste and maintain safety and quality standards is an ongoing challenge. For processors of large-format foods such as ingredients, the constant pressure to maximize output, control costs, cut waste and maintain safety and quality standards is an ongoing challenge.

]]> http://www.foodengineeringmag.com/articles/103324 Mon, 20 Oct 2025 13:00:00 -0400 https://www.foodengineeringmag.com/articles/103324-how-combination-inspection-systems-can-reduce-waste-in-large-scale-food-production With three fully functional production lines, EATS Kitchen, sector stages and the Innovation Awards, this year’s event invites attendees to see, taste, learn and connect. With three fully functional production lines, EATS Kitchen, sector stages and the Innovation Awards, this year’s event invites attendees to see, taste, learn and connect.

]]> http://www.foodengineeringmag.com/articles/103320 Thu, 16 Oct 2025 14:50:00 -0400 https://www.foodengineeringmag.com/articles/103320-eats-to-return-to-chicago-with-full-production-line-demonstrations The partnership aims to make the Lockerbie Creamery in Scotland an ultra-high temperature (UHT) center of excellence by mass scaling milkshake, sundae and lactose-free milk production at the site. The partnership aims to make the Lockerbie Creamery in Scotland an ultra-high temperature (UHT) center of excellence by mass scaling milkshake, sundae and lactose-free milk production at the site.

]]> http://www.foodengineeringmag.com/articles/103318 Wed, 15 Oct 2025 08:49:00 -0400 https://www.foodengineeringmag.com/articles/103318-arla-foods-partners-with-spx-flow-to-turn-creamery-into-uht-center-of-excellence Thompsona@bnpmedia.com (Alyse Thompson-Richards) Food and beverage manufacturers are investing in equipment and training despite difficult economic conditions. Food and beverage manufacturers are investing in equipment and training despite difficult economic conditions.

]]> http://www.foodengineeringmag.com/articles/103289 Tue, 14 Oct 2025 07:00:00 -0400 https://www.foodengineeringmag.com/articles/103289-the-state-of-food-manufacturing-in-2025 Rob Dongoski, global lead, agriculture and food, for management consulting firm Kearney, discusses major drivers for change in the U.S. food system, including generational purchasing patterns, growing interest in health and sustainability, and implementing technology to harness consumer insights and improve efficiency. Rob Dongoski, global lead, agriculture and food, for management consulting firm Kearney, discusses major drivers for change in the U.S. food system, including generational purchasing patterns, growing interest in health and sustainability, and implementing technology to harness consumer insights and improve efficiency.

]]> http://www.foodengineeringmag.com/articles/103310 Fri, 10 Oct 2025 00:00:00 -0400 https://www.foodengineeringmag.com/articles/103310-from-farms-to-aisles-whats-fueling-change-in-the-us-food-system