Comprising 20 experts from diverse segments of the culinary world, the SFA Trendspotters track emerging specialty food and beverage products in their own work and at the bi-annual SFA Fancy Food Shows, thereby getting an early look at the flavors, formats, and ideas that will hit mainstream retailers and restaurants sooner than later.

FITCRUNCH was founded in 2012 by Bakery Barn, a high-quality active nutrition manufacturer, and Robert Irvine. FITCRUNCH’s growing assortment of high-protein snacks, including bars, wafers and powders caters to fitness enthusiasts and everyday consumers looking to enhance their diets.

In a FOOD ENGINEERING interview, a PMMI VP said that three-quarters of food manufacturers were expected to spend money on new equipment from 2020-2025. PMMI’s Jorge Izquierdo, VP of market development at PMMI, said the driver behind the increase in processing and packaging purchases was “to leverage new technologies that offer increased flexibility.”

Milchwerke Schwaben’s presence in the dairy industry starts as early as 1922, dairy farmers in Ulm, Germany joined together to form a cooperative that would make it possible to produce dairy products with greater efficiency. This merger resulted in a company whose products meet the needs of consumers throughout Germany and abroad.

When COVID-19 began spreading across America, the Food Bank of Alaska in Anchorage quickly became overwhelmed. The organization had been making the best of outdated equipment in a remote location for many years, often dealing with breakdowns that led to significant losses of perishable food items. But, as the pandemic brought many longstanding issues to a head, it became clear that a permanent solution needed to be found.

Buying online is growing, and FPL Food LLC in Augusta, Ga., has been leaning into this trend while also selling large volumes of beef to retail stores, foodservice and food manufacturing partners.

Changing consumer preferences and regulations have introduced additional complexity to supply chains, necessitating that food and beverage retailers invest in robust traceability solutions.

FOOD ENGINEERING talks with Mintel Consulting’s Lynn Dornblaser about consumer preferences for pet food over the last five years and what’s ahead.

This new technology not only gives consumers confidence is knowing their food is safe, but helps supply chain participants and restaurants pull bad products.

Belzona 5811DW2 (DW Immersion Grade) is a solvent-free coating initially designed for the protection of surfaces operating under potable water immersion or where potable water approval is required. 

I recently toured our 2022 Plant of the Year in preparation for next month’s announcement and cover story reveal of our winner. While there, I had our July cover story in my head and filtered everything I saw through this question: “What is the state of food manufacturing today?”

Through the collaboration, ADM will process and commercialize a portfolio of proprietary ingredients derived from Benson Hill Ultra-High Protein (UHP) soybeans through an exclusive North American licensing partnership.

A tubular chain conveyor helps TruFood increase line efficiency and safety, nourishing the manufacturer’s bottom line.

The Food Traceability Rule is designed to facilitate faster identification and rapid removal of potentially contaminated food from the market, resulting in fewer foodborne illnesses and deaths.

While the feds have been slow to clamp down on PFAS in packaging materials, states and consumer groups are taking their own legal actions.

This new requirement was established following a months-long infant formula shortage sparked by insanitary conditions at one of the nation’s largest infant formula facilities. 

The updated list includes select food ingredients (including food and color additives), food contact substances and contaminants under FDA review.

The request includes an increase of $495 million—or 7.4 percent above the FY 2023 funding level.

The U.S. Food and Drug Administration (FDA) has released a revised draft Introduction and Appendix 1 to the multi-chapter draft guidance for industry titled “Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry” (PCHF Draft Guidance).

The alert gives the FDA the ability to help prevent entry of human food products into the U.S. if they are found to be contaminated with a broad range of human-made chemicals.

The meeting is designed to help the agency improve its understanding of how it can leverage data and technology to exponentially advance food safety and achieve better health outcomes.

The guidance describes how firms can voluntarily engage with the FDA before marketing food from genome-edited plants.

The joint efforts aim to reduce waste, increase recycling of organics, reduce climate pollution, save families and businesses money, and support a circular economy.

An evaluation reveals that there isn’t enough data on the use of tara flour in food, or a history of its safe use, to consider it GRAS.

The U.S. FDA announced that sufficient laboratory capacity has been reached for certain import-related food testing, specifically for mycotoxins, under the Laboratory Accreditation for Analyses of Foods  program.

The facility offers live demonstrations of the company's 3D printers, showcasing real-time production of plant-based meat and seafood alternatives and promoting customer engagement.

In the past, Food Engineering’s Sustainable Plant of the Year story has focused on a single plant at one geographic location that has made significant strides in sustainability.

Any milk dryer operation uses a lot of energy, and when you have the biggest operation in North America, you use…a lot of energy.

MycoTechnology, a Colorado-based manufacturer of mushroom-based protein powder, wins the 2020 Food Engineering Sustainable Plant of the Year award for its commitment to sustainability in design, construction and operations.

It only takes a few seconds after stepping into Vital Farms’ Egg Central Station (ECS) to realize that the company truly loves its egg-related puns. If there’s writing nearby, be it on a wall, memo or bulletin board, there’s a pun not far behind. They’re part of an ethos that starts from the top and flows down the company’s ranks to put a smile on someone’s face, even if just for a second. That idea of doing good extends beyond the facility walls to its other locations, the farmers who supply the eggs, the consumers who buy the product and, finally, to the planet itself. That visible commitment to the environment is why the addition at ECS was chosen as FOOD ENGINEERING’s 2023 Sustainable Plant of the Year.

Sustainability efforts at Meati Foods’ Thornton, Colorado facility match the sustainable intent of the mycelium-based products it produces.

Both awards will be presented at Food Engineering’s Food Automation & Manufacturing Conference and Expo at the Hyatt Regency Coconut Point in Bonita Springs, Fla. held April 8-11, 2018.

Food Engineering recognizes Kraft Heinz as its 2018 Food Plant of the Year. The first completed greenfield project for one of the largest food companies in the world results in a truly state-of-the art deli meat processing facility.

Valley Milk LLC has been named the winner of the 2019 Food Engineering Plant of the Year award for its new milk powder manufacturing facility in Turlock, Calif.

Submissions are now open for the 2020 Food Engineering Plant of the Year.

J.M. Smucker’s Longmont, Colo. production facility has been named the 2020 Food Engineering Plant of the Year.

J.M. Smucker's Longmont, Colo. facility is the 2020 Food Engineering Plant of the Year.

Submissions for the 2021 Food Engineering Plant of the Year award are now open.

Keurig Dr Pepper wins the 2021 Food Engineering Plant of the Year award for its production facility and regional distribution center in Allentown, Pennsylania.

We are now accepting entries for the 2022 Food Engineering Plant of the Year award. Submissions are due Friday, March 4, and eligible facilities need to have been completed in 2021 and opened by January 31, 2022.

We are now accepting entries for the 2022 Food Engineering Plant of the Year award. Submissions are due Friday, March 4, and eligible facilities need to have been completed in 2021 and opened by January 31, 2022.

We are now accepting entries for the 2023 Food Engineering Plant of the Year award. Submissions are due Tuesday, January 31, and eligible facilities need to have been completed in 2022 and opened by January 31, 2023.

Two expansion projects have earned this year’s honors, with the awards to be presented at the Food Automation & Manufacturing Symposium and Expo in October.

The plant will be featured in the April cover story, and the award will be presented at the annual Food Automation & Manufacturing Symposium and Expo.

Food Engineering's 41st annual Plant Construction Survey reveals that the ratio of the number of plant renovations and expansions versus new, greenfield projects has again risen from last year, indicating several owners and operators are trying to stay put.

Food Engineering's annual construction survey shows that tax cuts have encouraged construction and renovations, but the labor shortage is affecting those projects as well.

While we've looked at the key issues - including COVID-19 - facing food processors and A&E/Cs this year in FE's 2020 Annual Plant Construction Survey, there's a lot more to discuss.

While we've looked at the key issues - including COVID-19 - facing food processors and A&E/Cs this year in FE's 2020 Annual Plant Construction Survey, there's a lot more to discuss.

Construction remains steady in the food and beverage industry, but the full effects of the COVID-19 pandemic are not yet known.

Construction of new food and beverage plants continues to see a strong upward trend despite the ongoing COVID-19 pandemic.