While the primary packaging of food and beverage products looks fantastic, once these packages enter a cardboard shipping container, they seem to lose their identity, their pizzazz—all the effort that went into the package and label design is lost in the plain old shipping carton. But it doesn’t have to be this way.
In every food plant, there are gears and bearings that need grease, machines that need oil changes and components that need regular lubrication to continue performing at their best.
One of the main purposes of FA&M is to explore the future of food processing and what food and beverage companies are doing now to position themselves well for the next few years.
A "Sustainability Framework" produced by the US Roundtable for Sustainable Beef (USRSB) has been criticized as "greenwashing" by a number of environmental groups.
Styrotek, a manufacturer of expanded polystyrene foam packaging for grapes, recently undertook a major water efficiency program. In eight weeks, the company reduced its water usage from 20 million gallons per year to 12 million.
In April, I presented a case for why digital transformation in the Food & Beverage industry has now come of age. Food Engineering hosted their Food Automation & Manufacturing conference in Bonita Springs, Florida. Industry leaders gathered to explore the latest trends and technologies in manufacturing, automation, sustainability and food safety. Leading brands like Maple Leaf, PepsiCo and Land O’ Frost shared strategies on driving innovation and sustainability through digital transformation strategies.
When UK-based Meatsnacks Group needed a metal detector that wouldn’t return false positives from oxygen absorbers, it turned to Fortress Technology for a specialized solution.
With lead times on ingredient changes and product development being measured in months at a minimum, correctly identifying when trends have legs is critical.