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?

Keeping bacteria out of food facilities involves a committed risk-based approach to sanitation and being diligent day-to-day in cleaning and keeping records of past bacteria locations—plus training employees to be ever mindful of thorough and effective cleaning.

Residual and potentially dangerous chemicals in food and drinking water have been in the news lately (see this month’s Manufacturing News for an update on PFAS) as one such report found that 80% of urine samples drawn from children and adults in the U.S. contained glyphosate. FOOD ENGINEERING has also had its share of news on heavy metals in food and baby food. Why are we seeing so much contamination?

Spanish EVOO producer uses cellulose filter sheets to ensure its early-harvested oil is free from impurities 

The platform digitalizes food safety and quality programs by aggregating, normalizing and centralizing data and transforming them into actionable insights. 

Anyone who has spent a few years working in the food industry, whether you are involved with the production of foods, beverage or ingredients, knows the truth of Murphy’s Law: Anything that can go wrong will go wrong.