Robots and cobots can help when your food or beverage has workers out sick with COVID-19 or needs to implement social distancing.

Processors and builders trying to slow the spread of COVID-19 and prepare for future potential contagions are rethinking many aspects of plant design.

Downey Ridge Environmental Co., developer of Greasezilla, has come up with a FOG separation system that can be implemented at food plants. I asked Ron Crosier, president of Downey Ridge, to fill us in on who might use Greasezilla and how it works.

Temperature is that one measurement that’s dictated by governmental regulations to prove that you have a kill step in your process. Beyond that, there are rules for keeping fresh food under a certain temperature to keep it safe both in transit and storage, and—just as important—maintain its quality so you don’t have to throw it out prematurely.

Guarding against food fraud in the supply chain can be a costly, resource-intensive effort—but the potential effects of not catching it can be disastrous.

Big data and deep learning make artificial intelligence useful to understanding data, making predictions and suggesting recommended actions without explicit human instructions.

FE spoke with a few experts from the A&E/C community to get a wide-angle view of some of the key issues affecting food processors and their supply chains.

Beginning with our July issue, Food Engineering will be a 100% digital publication.

Though relatively new, blockchain distributed ledger technology (DLT) applied in food and beverage can speed up tracebacks from days to seconds. One innovator—Pratik Soni, founder and CEO of Omnichain—is already taking blockchain technologies to the next level.