Latest news updates from Food Engineering. https://www.foodengineeringmag.com/rss/2694 en-us The plant will continue operating through this year and is scheduled to permanently shut in September 2027. The plant will continue operating through this year and is scheduled to permanently shut in September 2027. 

]]> http://www.foodengineeringmag.com/articles/103794 Thu, 09 Jul 2026 16:30:00 -0400 https://www.foodengineeringmag.com/articles/103794-natures-bakery-closes-the-doors-on-hazelwood-plant The project, in collaboration with ESI Group, includes the design and construction of a 63,500-sq.-ft. freezer, cooler and dock addition designed to support Frick’s continued operational growth and distribution capabilities. The project, in collaboration with ESI Group, includes the design and construction of a 63,500-sq.-ft. freezer, cooler and dock addition designed to support Frick’s continued operational growth and distribution capabilities.

]]> http://www.foodengineeringmag.com/articles/103786 Wed, 08 Jul 2026 09:32:00 -0400 https://www.foodengineeringmag.com/articles/103786-fricks-quality-meats-to-expand-missouri-facility The extracts are derived from fruit materials generated during Del Monte's processing operations, creating new value from portions of fruit not used in finished fresh-cut products. The extracts are derived from fruit materials generated during Del Monte's processing operations, creating new value from portions of fruit not used in finished fresh-cut products.

]]> http://www.foodengineeringmag.com/articles/103785 Wed, 08 Jul 2026 09:10:00 -0400 https://www.foodengineeringmag.com/articles/103785-del-monte-partners-with-treatt-to-develop-fruit-derived-extracts-for-beverages The project added a new aseptic processing line, as well as an additional 28,000 sq. ft. of utility mezzanine space, to increase capacity, improve product consistency and support future growth while integrating with established operations. The project added a new aseptic processing line, as well as an additional 28,000 sq. ft. of utility mezzanine space, to increase capacity, improve product consistency and support future growth while integrating with established operations.

]]> http://www.foodengineeringmag.com/articles/103782 Tue, 07 Jul 2026 12:00:00 -0400 https://www.foodengineeringmag.com/articles/103782-the-campbells-company-expands-north-carolina-facility-for-aseptic-processing Campbell's NC aseptic expansion Campbells NC aseptic expansion Scheduled for completion in June 2027, the new campus will serve as the foundation for the companies' next chapter of growth and innovation. Scheduled for completion in June 2027, the new campus will serve as the foundation for the companies' next chapter of growth and innovation.

]]> http://www.foodengineeringmag.com/articles/103767 Fri, 26 Jun 2026 10:37:00 -0400 https://www.foodengineeringmag.com/articles/103767-dervati-parent-company-of-ps-seasoning-and-pro-smoker-breaks-ground-on-wisconsin-campus The 3-acre site is located in Pennsylvania’s capital and has produced dairy products for 94 years. The 3-acre site is located in Pennsylvania’s capital and has produced dairy products for 94 years.

]]> http://www.foodengineeringmag.com/articles/103761 Thu, 25 Jun 2026 10:37:00 -0400 https://www.foodengineeringmag.com/articles/103761-patanjali-dairy-usa-buys-harrisburg-dairies-facility To support this momentum, Crispy Green has secured an additional unit in a neighboring building, providing expanded warehouse capacity and a new office space. To support this momentum, Crispy Green has secured an additional unit in a neighboring building, providing expanded warehouse capacity and a new office space.

]]> http://www.foodengineeringmag.com/articles/103759 Wed, 24 Jun 2026 11:09:00 -0400 https://www.foodengineeringmag.com/articles/103759-crispy-green-relocates-hq-expands-warehouse-capacity Rise Baking Company says the acquisition is expected to expand its product offering and manufacturing capabilities as well as add customer reach in the Northeast. Rise Baking Company says the acquisition is expected to expand its product offering and manufacturing capabilities as well as add customer reach in the Northeast.

]]> http://www.foodengineeringmag.com/articles/103755 Mon, 22 Jun 2026 00:03:00 -0400 https://www.foodengineeringmag.com/articles/103755-rise-baking-company-to-acquire-jimmys-gourmet-bakery The company has installed a second production line and nine additional ovens, increasing production from approximately 16,000 cracker packages per day to as many as 32,000 packages daily. The company has installed a second production line and nine additional ovens, increasing production from approximately 16,000 cracker packages per day to as many as 32,000 packages daily.

]]> http://www.foodengineeringmag.com/articles/103754 Mon, 22 Jun 2026 00:00:00 -0400 https://www.foodengineeringmag.com/articles/103754-top-seedz-expands-cracker-production The funding will go toward construction and contract management, the delivery of key process equipment, installation, commissioning and production ramp-up prior to the start of mass production of Solein protein powder. The funding will go toward construction and contract management, the delivery of key process equipment, installation, commissioning and production ramp-up prior to the start of mass production of Solein protein powder.

]]> http://www.foodengineeringmag.com/articles/103752 Thu, 18 Jun 2026 09:09:00 -0400 https://www.foodengineeringmag.com/articles/103752-solar-foods-receives-78m-for-second-factory Effective July 1, Kraft Heinz will restructure into three regions: North America, Europe and Pacific Developed Markets, and Emerging Markets. Effective July 1, Kraft Heinz will restructure into three regions: North America, Europe and Pacific Developed Markets, and Emerging Markets.

]]> http://www.foodengineeringmag.com/articles/103751 Thu, 18 Jun 2026 08:42:00 -0400 https://www.foodengineeringmag.com/articles/103751-kraft-heinz-reorganizes-global-operating-structure 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 Closures of plants in Pennsylvania and Tennessee are expected to affect more than 1,600 employees. Closures of plants in Pennsylvania and Tennessee are expected to affect more than 1,600 employees.

]]> http://www.foodengineeringmag.com/articles/103743 Mon, 15 Jun 2026 16:35:00 -0400 https://www.foodengineeringmag.com/articles/103743-jbs-usa-to-close-two-facilities Cargill says the investment enhances its operational and research capabilities, as well as its ability to serve growing demand for edible oils, premium chocolate products and customer-led innovation. Cargill says the investment enhances its operational and research capabilities, as well as its ability to serve growing demand for edible oils, premium chocolate products and customer-led innovation.

]]> http://www.foodengineeringmag.com/articles/103739 Fri, 12 Jun 2026 10:53:00 -0400 https://www.foodengineeringmag.com/articles/103739-cargill-invests-56m-in-belgium-expansions The company says the move aims to align its global supply chain footprint with evolving market conditions. The company says the move aims to align its global supply chain footprint with evolving market conditions.

]]> http://www.foodengineeringmag.com/articles/103727 Fri, 05 Jun 2026 09:33:00 -0400 https://www.foodengineeringmag.com/articles/103727-lamb-weston-to-close-production-facility-in-the-netherlands The bakery brand plans to unify its team under one roof as its nationwide growth accelerates. The bakery brand plans to unify its team under one roof as its nationwide growth accelerates.

]]> http://www.foodengineeringmag.com/articles/103722 Tue, 02 Jun 2026 15:00:00 -0400 https://www.foodengineeringmag.com/articles/103722-killer-brownie-announces-new-hq-expanded-facility SunOpta employs more than 260 people in Omak, Washington, where teams manufacture natural and organic fruit snacks that are sold through retail, club, foodservice and e-commerce channels. SunOpta employs more than 260 people in Omak, Washington, where teams manufacture natural and organic fruit snacks that are sold through retail, club, foodservice and e-commerce channels.

]]> http://www.foodengineeringmag.com/articles/103720 Tue, 02 Jun 2026 10:27:00 -0400 https://www.foodengineeringmag.com/articles/103720-sunopta-invests-25m-in-fruit-snack-line-expansion IFF says the transaction marks a significant step in its portfolio transformation and is expected to strengthen the company’s focus on its innovation-driven businesses: Taste, Scent, and Health & Biosciences. IFF says the transaction marks a significant step in its portfolio transformation and is expected to strengthen the company’s focus on its innovation-driven businesses: Taste, Scent, and Health & Biosciences.

]]> http://www.foodengineeringmag.com/articles/103717 Mon, 01 Jun 2026 11:20:00 -0400 https://www.foodengineeringmag.com/articles/103717-iff-to-sell-food-ingredients-business-to-cvc-capital-partners The company is set to acquire the Americas business of Whole Earth Brands, Inc., including the Equal, Whole Earth, Swerve and Chuker sweetener brands across North America and Latin America. The company is set to acquire the Americas business of Whole Earth Brands, Inc., including the Equal, Whole Earth, Swerve and Chuker sweetener brands across North America and Latin America.

]]> http://www.foodengineeringmag.com/articles/103710 Thu, 28 May 2026 00:02:00 -0400 https://www.foodengineeringmag.com/articles/103710-splenda-maker-heartland-food-products-group-to-acquire-equal-whole-earth-sweetener-brands Returning under the theme “BIGGER - BETTER – BOLDER,” this year’s edition will welcome food buyers and importers from more than 130 countries worldwide. Returning under the theme “BIGGER - BETTER – BOLDER,” this year’s edition will welcome food buyers and importers from more than 130 countries worldwide.

]]> http://www.foodengineeringmag.com/articles/103708 Wed, 27 May 2026 09:53:00 -0400 https://www.foodengineeringmag.com/articles/103708-thaifex-anuga-asia-opens-in-bangkok 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 The investment will introduce state-of-the-art manufacturing capabilities, combining robotics and AI with upgraded machinery, as well as advanced cooling systems and energy-efficient utilities, to improve performance and sustainability across the site. The investment will introduce state-of-the-art manufacturing capabilities, combining robotics and AI with upgraded machinery, as well as advanced cooling systems and energy-efficient utilities, to improve performance and sustainability across the site.

]]> http://www.foodengineeringmag.com/articles/103699 Wed, 20 May 2026 09:47:00 -0400 https://www.foodengineeringmag.com/articles/103699-mars-to-invest-190m-in-english-factory-known-for-creating-mars-bar Del Monte Foods' history in Pittsburgh began in 2002, when the company acquired several brands from Heinz. Del Monte Foods' history in Pittsburgh began in 2002, when the company acquired several brands from Heinz.

]]> http://www.foodengineeringmag.com/articles/103677 Fri, 08 May 2026 10:19:00 -0400 https://www.foodengineeringmag.com/articles/103677-fresh-del-monte-names-pittsburgh-as-foods-division-hub The acquisition expands Colorado Premium’s traditional sous vide cooked capabilities by adding naturally smoked proteins to its portfolio. The acquisition expands Colorado Premium’s traditional sous vide cooked capabilities by adding naturally smoked proteins to its portfolio.

]]> http://www.foodengineeringmag.com/articles/103674 Wed, 06 May 2026 09:26:00 -0400 https://www.foodengineeringmag.com/articles/103674-colorado-premium-acquires-old-hickory-smokehouse Based in Scafati, Italy, and founded by Antonio Romano in 1972, La Regina has been a key partner of Rao’s Homemade since 1993 and produces all Rao's Homemade tomato-based sauces today. Based in Scafati, Italy, and founded by Antonio Romano in 1972, La Regina has been a key partner of Rao’s Homemade since 1993 and produces all Rao's Homemade tomato-based sauces today.

]]> http://www.foodengineeringmag.com/articles/103671 Tue, 05 May 2026 10:07:00 -0400 https://www.foodengineeringmag.com/articles/103671-the-campbells-company-acquires-49-stake-in-raos-maker The $75 million project creates 50 new jobs, marking the Nutella brand's first new flavor and first product manufactured in the United States. The $75 million project creates 50 new jobs, marking the Nutella brand's first new flavor and first product manufactured in the United States.

]]> http://www.foodengineeringmag.com/articles/103655 Mon, 27 Apr 2026 10:08:00 -0400 https://www.foodengineeringmag.com/articles/103655-ferrero-opens-nutella-peanut-production-line-in-illinois The strategic move aims to position the company for greater alignment and long-term growth across U.S. operations, it says. The strategic move aims to position the company for greater alignment and long-term growth across U.S. operations, it says.

]]> http://www.foodengineeringmag.com/articles/103652 Wed, 22 Apr 2026 14:35:00 -0400 https://www.foodengineeringmag.com/articles/103652-bimbo-bakeries-relocates-corporate-hq-to-dallas Kerry’s expansion of its Carrigaline manufacturing facility increases its capacity to produce lactase enzymes at industrial scale, supporting the development of lactose-free and sugar-reduced dairy products. Kerry’s expansion of its Carrigaline manufacturing facility increases its capacity to produce lactase enzymes at industrial scale, supporting the development of lactose-free and sugar-reduced dairy products.

]]> http://www.foodengineeringmag.com/articles/103651 Wed, 22 Apr 2026 11:39:00 -0400 https://www.foodengineeringmag.com/articles/103651-kerry-expands-biotechnology-manufacturing-facility-in-ireland The transaction preserves approximately 35 local jobs and ensures the continuation of production, supporting the regional dairy supply chain. The transaction preserves approximately 35 local jobs and ensures the continuation of production, supporting the regional dairy supply chain.

]]> http://www.foodengineeringmag.com/articles/103643 Fri, 17 Apr 2026 09:39:00 -0400 https://www.foodengineeringmag.com/articles/103643-alpenrose-sells-oregon-dairy-operations-to-plant-based-innovations Winland Foods’ St. Louis facility expansion will increase its ability to produce and package its jumbo shell products. Winland Foods’ St. Louis facility expansion will increase its ability to produce and package its jumbo shell products.

]]> http://www.foodengineeringmag.com/articles/103641 Wed, 15 Apr 2026 10:40:00 -0400 https://www.foodengineeringmag.com/articles/103641-winland-foods-to-expand-missouri-pasta-facility