Alyse Thompson-Richards, associate editor-in-chief, recaps some recent plant openings, expansions and closures in the food and beverage industry.

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.

This 166,000-sq.-ft. plant will occupy a renovated, historic 1955 meat processing facility in Fort Worth’s northside.

The Bowling Green, Kentucky facility was built to handle an expansion of the company’s bacon production capabilities.

These are reasons why adopting a phased approach to conveyor projects is a wise decision.

The company has announced the launch of its pre-manufactured perimeter system.

If you’ve ever played “Whac-A-Mole” on the boardwalk or at an arcade, you can get a sense of the frustration that both food and beverage processors and architecture/engineering/construction (AEC) firms are feeling in today’s economy—fix one problem, another pops up.

The company invested more than $200 million in the new 325,000-sq.-ft. Italian meats and charcuterie production facility.

By now it’s clear that the major industries of the world must make radical changes to minimize the effects of climate change, and that includes revamping the thermal utilities that power our global food systems, which account for more than 34% of global greenhouse gas (GHG) emissions.

Some years ago, the television show “Mythbusters” tested the “5-Second Rule”—a belief that food dropped on the floor can be safely picked up and eaten as long as it happens within five seconds. The team tested samples of wet pastrami and dry crackers by placing them on bacteria-infested floor tiles for two and six seconds, then did cultures to see how much bacteria formed compared to a control.