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.

Regional craft breweries and independents are investing in automation and plant upgrades to increase production, improve maintenance and move toward bigger volumes.

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.

Domino’s latest solutions include coding automation software that removes the need for manual intervention and integrated machine vision to check the accuracy of every printed code.

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.

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.

With up to 12 signal interfaces and nine signal types in one terminal, the multi-interface is ideal for numerous applications.

The company has divested its gripper business assets to the Schmalz Group to focus its resources and expertise on advancing the commercialization of its end-to-end visual AI solutions.

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

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.

As the regulatory landscape becomes increasingly complex, forward-thinking organizations are turning to Internet of Things (IoT) technology to ensure adherence to evolving standards throughout the production process.

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.

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.

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

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?

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?

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.

SPI will remain a standalone brand and continue to support its existing customers.

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.

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.

Production from the Nashville facility will support Smithfield's existing portfolio of dry sausage brands including Margherita, Carando and Armour.

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.

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

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.

Believer Meats has signed a strategic partnership agreement with GEA to co-develop technologies and processes to improve the unit economics and sustainability of cultivated meat production.

Idaho Milk Products will break ground on the 183,000-sq.-ft. plant on Oct. 11. The facility will be substantially complete by early 2026 with full commercial production by May 2026.

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.

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

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.