The cryptography working group within the Internet Engineering Task Force (IETF) standards organization has chosen the Endress+Hauser-developed CPace protocol as a recommended method for use in internet standards.
While not every pumping application in the food and beverage industry may equate in value to critical process points in a petroleum refinery, failure of a key pump, however, can still have a catastrophic impact on production. And, probably for many facilities, pumps may not be top of mind for most managers. However, pumps handling water recirculation in aquaculture facilities, maintaining flow in CIP systems, bringing in fresh water for use as an ingredient or handling wastewater can represent a critical stop to production should they break down.
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.
Just as the flapping wings of a butterfly in West Africa can ultimately trigger a hurricane that ravages the U.S., the failure of an inexpensive part in just one machine can batter the financial performance of the company that owns it.
Expansion will help meet demand, continue the company's ongoing sustainability plans
October 30, 2020
Hispanic Cheese Makers-Nuestro Queso has announced an expansion to its facility in Kent, Ill. The $15 million expansion will include new processing and packaging equipment, expanded cooler space and additional capacity to meet further expansion needs.
Today, two major factors are driving the packaging industry towards greater sustainability: prospective legislation and consumer demand. Though there is little participation in the U.S. in plastic recycling (estimated under 10%), the green packaging market registered a value of $237.74 billion in 2019 and is expected to grow to 313.93 billion by 2025, according to research from Mordor Intelligence.
Kraft Heinz and Nestlé Waters North America sustainability leaders say protection of the lifeblood resource will require looking outside the factory walls
With water stress a growing concern, food and beverage companies invest to cut usage, increasingly looking outside their factory walls to conserve a lifeblood resource for the industry.
Experts give tips on how to cut waste in food manufacturing, explaining how sustainability efforts for waste disposal and recycling can save processors money.