Food Engineering

Caraway Tea Company says it has adopted a practical, in-house approach to automation by designing and building custom production solutions.

Designed to overcome barriers to deploying cooled thermal cameras in production environments, the A6450 combines long-life cooling, high-speed MWIR performance and automation-ready integration.

The company has opened a 50,000-sq.-ft., FDA-registered production facility in Mount Vernon, Missouri.

With capacity available across manufacturing locations in Rhode Island, Iowa and Utah and the Innovation Center open, Charcuterie Artisans is actively seeking partners ready to capitalize on the category’s momentum.

Looking to reduce downtime caused by cleaning, maintenance and startup, as well as improve print consistency across its lines, the confectioner turned to Leibinger for a coding solution. 

CJ Schwan’s partnered with Burns & McDonnell to design and build a 400,000-sq.-ft. greenfield pizza manufacturing facility and 140,000-sq.-ft., fully automated distribution center with independent utility systems.

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.

The 2026 edition will feature the largest trade show floor in its history, with more than 665,000 sq. ft. of exhibit space and more than 1,380 exhibitors.

Digital Twin Composer enables industrial companies to combine 2D and 3D digital twin data from Siemens’ comprehensive digital twin with physical real-time information in a managed, secure real-time photorealistic visual scene.

The CP-66-WD is a waterproof, IP69K-rated collaborative robot that can be power-washed like other production equipment.