Green initiatives have shown that raising cold-chain temperatures by 3°C from -18°C to -15°C can save the industry money, but how well can equipment in service support the move?

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.

While you can measure and chart OEE manually, today’s AI and ML-based technologies with smart sensors can help processors find the little things that can improve availability, performance and quality — leading to autonomous manufacturing.

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.

Unlike wet ingredients, the handling of dry powder ingredients and products usually requires specifically designed process areas to prevent dangerous situations that could result in worker injuries or death.

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.

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?

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?

While previous industrial revolutions were primarily driven by technological advancements, the emergence of Industry 5.0 is much more people focused. It's not defined by a single technological advancement but by a renewed focus on the human element. This era marks a crucial and overdue transition toward human-centric manufacturing operations, processes and businesses as a whole.

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.

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.

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

The completion of this transaction is part of the company’s overall network optimization strategy, one of the pillars of its Global Strategic Plan.

The new facility will boost the company’s presence in growing edible oil and animal feed markets, and will create opportunities in renewable energy feedstock markets.

The expansion, in South Windsor, Conn., comes as part of the company's strategic plan to expand its production capabilities, innovate and meet strong demand for its meal solutions products.

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.

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 expanded facility includes the addition of a new single-serve aseptic juice production line and a 104,000-sq.-ft. distribution center.

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.

MÜNZING’s new facility in Clover, S.C. is situated on a swath of land that was formerly a tree farm, offsetting the company’s carbon footprint.

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.

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

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 expansion will enable the company to increase its capacity to process and store excess food, handle repackaged goods and increase the number of trucks loading inventory.

Shamrock Farms is investing $59 million into the project, which includes adding additional equipment, cold storage space and a new production filling line.

The production line is now fully operational, with the first ready-to-heat rice pouches rolling off the line and out to the retail market.

Once operational, the 284,000-sq.-ft. plant will produce cocoa-free chocolate, nut-free spreads and bean-free coffee, and it will have the capacity to make 10,000 metric tons of cocoa-free chocolate annually.

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.

Since 2014, respondents to Food Engineering’s annual State of Food Manufacturing survey have ranked automation as the No. 1 trend affecting the industry—until this year.

Constant changes, huge swings in demand or shifts in consumer behavior, employee safety, and a general uncertainty about what comes next are all present in the 2020 State of Food Manufacturing Survey.

Food Engineering’s annual State of Food Manufacturing shows processors are still responding to the effects of COVID-19.

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.

In order to understand what factors are shaping the industry today and what obstacles operators face in 2022, Clear Seas Research, a B2B market research firm, recently surveyed processors about a wide range of today’s industry challenges, and here are some of the highlights from that report.

Survey results show an increase in demand for products, but supply chain and labor issues are preventing food manufacturers from a corresponding increase in revenue.

Manufacturers are consistently investing in their manufacturing processes as costs are finally starting to come down, albeit slowly.

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

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

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.

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

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.