Due to popular demand (of exactly two people ;) ) today I bring you my attempt at the most boring trip report ever to grace the Flyer Talk forum :) The genesis of today’s wandering was a post by Geordie405 in the BA Thank heavens it’s Friday...

In the hope that the photo situation improves, I'll start a new report. It's about a little trip (9 nights) in October this year. It was to one of the European jet set destinations, the Côte d'Azur. More specifically, the Hotel du Cap Eden Roc,...

Hello everyone! I was blessed last month to take a multitude of trips from SoCal to various places in the car and on various carriers including Southwest Airlines (WN), FlixBus, Public Transit, and the good old Greyhound. Here is the first part of a...

This week sees me heading to Latvia for a flying visit to Riga. Never been to Latvia and have been looking forward to this trip for a while. Unfortunately I’ve been a little poorly this week so my energy levels are low and so ‘speedy’ may quickly...

https://www.theguardian.com/world/2024/oct/17/tax-on-europes-frequent-flyers-could-raise-64bn-a-year-study What do you think about this nonsense? There have been similar ideas in the past, but this one seems extreme. - one flight per year free...

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

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

The shift toward automation has radically changed the infrastructure requirements for food manufacturers.

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

The company upcycles food waste to grow mycelium protein.

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.

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

As food and beverage manufacturers seek solutions to reduce operational costs and decarbonize, they may be surprised to find the answer in a solution that’s nearly a century old: absorption cooling.

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.

Better Juice’s enzymatic technology is based on non-GMO microorganisms that naturally transform fruit juice’s composition of sucrose, glucose and fructose into prebiotic oligosaccharides and other non-digestible fibers.

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

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.

Ahmik Hindman, senior networks and security consultant at Rockwell Automation, recently spoke about how food manufacturers can assess cybersecurity risks, implement security patches and build a cybersecurity risk management system.

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

AI looks to be a panacea for making better inspection choices, but knowing specifically what the inspection criteria should be needs to be in place before employing an AI-based system.

The dynamic walkway concept, birthed by integration partner Arrow Conveyor Equipment, is specifically designed to allow uninterrupted conveyance for operator traffic below.

Fully automated by the Rizon 4 adaptive robot, the solution utilizes a combination of computer vision and force-control to identify and shape breaded fish fillets, so that consumers receive portions of a uniform size and shape.

Meat processors can turn to automation and vary film gauge, among other strategies, to meet demand for holiday products.

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.

Phrases such as “artificial intelligence” and “machine learning” are dominating headlines – and boardroom discussions – but what do they really mean? And more importantly, what can they do for food and beverage manufacturers?

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.

Check out some of the latest packaging and processing solutions exhibitors plan to debut or showcase at PACK EXPO, set for Nov. 3-6 in Chicago.

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

The Modesto expansion is the second largest capital project in the company’s history.

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

Integrated design-build firm A M King has begun a large-scale renovation of a Savannah, Ga.-area facility for MANA Nutrition Inc. that will produce the non-profit’s ready-to-use therapeutic food and ready-to-use supplemental food.

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.

Located in Nam-gu, Ulsan, Korea, the specialty plant consists of two buildings: one for allulose production and the other for prebiotics.

The facility will serve as the hub for Flora Food Group’s creams and cream cheeses products for the U.S., Canada and across the rest of the Americas region over time.

The projects will include the addition of five new cage-free layer houses across its locations in Florida, Georgia, Utah and Texas.

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.

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. 

The Brazilian Stone Tour aims to connect U.S. specifiers to the natural riches of Brazil through a series of informative lectures, taking place in Texas and California. 

This year, the exhibition spaces at the show span 15 halls, and the 145,000-square-meter exhibition floor hosts 606 exhibitors, including 38% non-Italian companies from 25 different countries. 

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

Portobello America makes its mark at Cersaie 2024 in Bologna, Italy. The U.S. arm of Portobello Grupo unveils "Bossa on the Road," its first global tile collection, blending American practicality with Brazilian flair.

The 28 workshops and eight regional training sessions across 17 states are free to attend, making them accessible to professionals across the country.

Three patterns in three new colorways have been introduced to Artaic's Design on Demand collection. 

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. 

No doubt Gauged Porcelain Tile Panels (GPTP) are the future, but it would seem the future is now. Chris Rachel, owner, Superior Home Solutions, provides a quick list of what you need to know before adding large-format tile to your flooring installation repertoire. 

The Raimondi LAB330 and LAB270 bridge wet saws are capable of cutting large format tiles up to 330 cm (10.8’).

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