https://www.wsj.com/world/russia-plot-us-planes-incendiary-devices-de3b8c0a?reflink=desktopwebshare_permalinkTwo devices that ignited in Europe, officials say, were part of a covert operation to put them on cargo or passenger aircraftBy Bojan...

The rapidly expanding worldwide population along with reduced nutrition awareness will increase the preference for natural food ingredients.

This shrimp farming technique saves the ocean and other fish species.

The growth of the oat milk market is expected to remain positive in the near future.

A new cleaning tool has been under development at Cornell University, which uses superheated steam to kill bacteria on production surfaces.

Changing the way that distilleries use resources is a great start, but the increased market for spirits means that green techniques must be factored into initial facility designs, as companies aim to raise their production capacity.

The company’s new sugar alternative is stated to combine sustainability and full-bodied taste without increasing carbon emissions.

The company will display its branded ingredients at the show.

The donation is for the validation and testing of extruded high moisture meat analogs.

The lab will be used for the research and development of regenerative coffee with 100% electric roasters.

Dr. D. Marshall Porterfield will serve in the new role.

Defining the fundamentals of vacuum and discussing the utility applications of oil-sealed vacuum technology.

The winners will receive mentorship, strategy guidance and technical support along with a one-year membership on the Friedman School's Food & Nutrition Innovation Council.

The threat of finite natural resources can be managed by switching to heat pumps—a move that will pay for itself in resulting energy-cost reductions.

What’s not to like about improving sustainability and protecting the environment while saving energy and money—and best of all, no equipment or software expenditures are necessary.

Launched in 1991, the biannual conference brings together food engineers and technologists from across industries, academic institutions and government to discuss emerging challenges and potential solutions for delivery of safe, nutritious and sustainable foods.

In celebration of International Women in Engineering Day, Jayme Laser, Savannah Stellhorn and Jaclyn Navara share their experiences in the food industry and offer insight on how to support current and future women engineers.

The Perceptiv ecosystem is designed to offer customers a unified platform to meet the growing reliability needs industrial manufacturers face.

How to decide where you need to start is key to unlocking success.

AI, machine learning and robotics not only improve product flow, but also can attract young talent that’s grown up with computers and easily adapts to new technologies.

Even though new processing and packaging equipment today has maintenance tools built in, proper planning and integration into an enterprise maintenance management system makes repair activities easier to track and helps prevent a stockroom full of expensive parts that are never needed.

The beer and beverage maker turned to PET Technologies to improve productivity, reduce downtimes and increase brand awareness.

Oxipital AI’s 3D vision and AI offerings aim to be more convenient and effective through a different method of “training” its products.

At the IFT FIRST Conference, Mimi Bonnett of Innova Market Insights spotlighted the top food trends in the U.S. and Canada, while Michael Warter of Ruiz Foods delivered insights on machine learning and AI.

As companies seek to enhance precision, increase efficiency and reduce costs, AI-driven computer numerical control (CNC) machining is emerging as a game-changing innovation.

Industrial heat pumps provide chilling and freezing, and reclaim the heat energy lost in chilling to save money on heating water for cooking and cleaning—but is retrofitting possible?

New remote service tools and robust asset management platforms enable food and beverage companies to envision AI-based strategies and facilitate product innovation across the enterprise.

By embracing TSN, food and beverage companies not only improve their OEE but also set the stage for a future where production lines are not just automated but intelligently interconnected and extremely flexible.

With the rushed production schedules at plants, having key process information is not the only data needed, but key device data allows scheduled maintenance.

Located in Conway, Arkansas, the 570,000-sq.-ft. facility represents a $315 million investment in manufacturing capability and includes a comprehensive beverage development laboratory.

The company’s facility in Seymore, Ind. will build upon key learnings and successes from Vital Farms’ egg washing and packing facility in Springfield, Mo., which opened in 2017.

Henry Avocado Corp. has expanded its cold storage distribution center in Charlotte, N.C. through collaboration with design-build firm A M King.

The company offers a wide variety of services, including whole bird cut-up, custom breast and thigh deboning, breast and tender hand portioning, marination and re-packing.

The expansion is anticipated to more than quadruple the facility's current production output and help support the company's continued plans for growth in novelty and packaged ice cream.

The new facility will be one of the largest manufacturing sites for the Chomps brand and is expected to create approximately 250 full-time jobs, with potential for future expansion.

Since its introduction in late 2019, Kinder Bueno has reached No. 17 in sales among mainstream chocolate brands, hitting more than $214 million in retail sales in the past year.

Located in Southern Idaho's "Magic Valley," the 100,000-sq.-ft. plant produces and packages frozen, fully baked Idaho potatoes known as OH!Tatoes.

The 900,000-sq.-ft. manufacturing facility will increase the company's current production capacity for its Uncrustables brand to help meet demand for the frozen sandwiches.

With the completion of Lamb Weston's second facility for frozen potato products in Kruiningen, The Netherlands, this site has expanded its production capabilities while integrating sustainable technologies to advance potato processing and product packaging.

The food manufacturing industry faces any number of challenges, both great and small, but according to Food Engineering readers, the future is bright.

Annual survey shows what's top of mind for processors.

For the second time in as many years, FE’s annual Food Automation and Manufacturing Conference was held quite successfully on line—rather than in person—due to the persistent COVID-19 pandemic.

During the Women in Food Manufacturing segment, the keynote covers how to turn an idea into a brand, which is followed by a women’s panel discussion.

AHF Products introduces new Crossville Argent 2.0 porcelain tile, offering a timeless aesthetic that can complement a variety of design styles.

The second edition of the APE Grupo Architecture Awards kicked off on September 18 with the aim of recognizing and highlighting the work of architects and interior decorators who have used APE Grupo ceramics in their projects. November 12 is the deadline to submit projects. 

Armina, a natural stone importer and fabrictor headquartered in Pittsburgh, Pennsylvania, is expanding into the South Florida market by opening two new locations. 

Florim has achieved another significant milestone, with its brand Florim stone receiving the prestigious international Green Good Design Awards 2024. 

The annual trade show offered attendees a window into the latest design and color trends in ceramics as well as the newest advancements in sustainable production and cutting-edge technologies.

Installing tile on walls can be more challenging than working on floors. Oscar Barradas, owner, OBF Tile, shares a couple of tips to ensure your walls are prepped properly. 

The Piante Collection of large porcelain slabs from features wallpaper-inspired designs.