Food Engineering

The NexPAL 200HL delivers 35-plus cases per minute across a range of product formats and sizes, while occupying a footprint 25% smaller than most comparable palletizing solutions.

The AQUALAB 5TE is the first instrument to deliver both water activity (aw) and moisture content results in a single 60-second test, eliminating the need for separate instruments and workflows.

FOOD ENGINEERING recently spoke to Scott Robinson, GreenSeed’s senior vice president of sales and business development, about the company’s mission, its partnership with R.A. Jones and its future plans.

The upgraded refrigeration and compressed air systems are expected to reduce the facility's overall electricity use by more than 20%, or nearly 1.9 million kilowatt-hours annually.

The U.S. HHS and FDA have submitted a proposed definition of "ultra-processed foods" to the OMB for review. Developed with feedback from various stakeholders, the definition aims to create federal uniformity, but it has not yet been published in the Federal Register.

Cargill has entered into a virtual power purchase agreement (VPPA) for 87 megawatts (MW) of wind power from the Sweetland Wind project in South Dakota. The company also previously executed a long-term VPPA for the full output of the 85 MW Choctaw Fields Solar project in Oklahoma.

In addition to artificial intelligence (AI), big data and sustainability concerns, food industry professionals taking part in PMMI's research emphasized health-driven product shifts, ongoing workforce constraints and heightened sanitation scrutiny.

Just like a generic ERP in food manufacturing will never function as efficiently as a purpose-built ERP, the same holds true for AI.

The VacuCoil preheater uses condensing steam held under vacuum to hold a set surface temperature, commonly around 160°F.

The new flooring solution transforms processing areas, staircases and walkways into safe, hygienic non-slip surfaces in facilities for dry food, baking, dairy powder and pharmaceutical manufacturing, as well as plastics and wood processing.

New research from FlexXray explores how food manufacturers detect and prevent contamination from foreign materials, as well as their future investments in inspection technologies.

Plants often have aging equipment that works fine, and it may have sensors, but in many cases that data never connects with data from other siloed processes. Why not connect all the data together with intelligent networks and use AI to get a better understanding of the whole process?

The site is dedicated to developing natural coffee taste and flavor profiles using advanced extraction and concentration technologies to create premium coffee solutions.

As automation has become increasingly sophisticated, reusable plastic packaging has evolved alongside it. Rather than viewing packaging simply as something that transports products from point A to point B, manufacturers can view it as an integral part of the automated system.

Manufacturers are expanding capacity and modernizing operations amid growing project complexity, tighter schedules and increasing technology demands. Integrated project delivery brings engineering, procurement and construction teams together from the outset, helping improve collaboration, reduce risk and create greater certainty around cost, schedule and facility performance.

Some equipment costs less to buy. Some equipment costs less to own. Learn how to tell the difference – before you buy.

A spectrometer watching a conveyor or checking a stainless steel surface between shifts may sound futuristic, but research suggests we may not be as far from that factory as we think.

For Pearl Crop, a processor of nuts and seeds based in California, seasonal labor pressures prompted a search for a more flexible automation strategy, ultimately leading the company to explore a robot rental model rather than a traditional capital equipment purchase.

McNabb will succeed Jeff Harmening, who will become executive chair of the board of directors.

Whatever the manufacturing model, the fundamental principle remains the same: food safety cannot be designed solely around yesterday's problems. The facilities best prepared for the next pathogen will be the ones designed to recognize change, reassess risk and adapt before that risk becomes a recall.