Made from European organic seaweed, fava bean and pea proteins, SAL-NOM offers an authentic sea flavor without the use of soy and wheat.

Production from the Nashville facility will support Smithfield's existing portfolio of dry sausage brands, adding dry sausage production capacity of 50 million pounds per year.

The new facility covers a 27,000 sq. ft. (2,500 square meters) and has the capacity to produce hundreds of tons of microalgae protein powder.

The transition to the new name is expected to be seamless for clients and partners, and all existing commitments will remain in place.

AI implementation is expected to play a crucial role in manufacturing operations in the next wave of industrial revolution, also known as Industry 5.0.

Sabert Corporation has launched Twist & Crispy containers, designed to ensure that fried foods remain hot and crispy during takeout and delivery.

SPX FLOW's advanced microfiltration, ultrafiltration and nanofiltration technologies allow for more variety in milk separation.

The new manufacturing facility will produce Asian-style foods, primarily for Schwan's Korean food brand bibigo.

The facility can process up to one million pounds of local milk per day into shelf-stable and ESL milk and other liquid dairy products, many of which will be packaged in Tetra Pak cartons.

Last year, Industrial Physics found that there is a desire for innovation, with 96% of packaging professionals in food and beverage expressing that new developments in packaging were important. However, this year’s data highlights that in reality, less than a quarter (24%) of organizations are currently taking an innovative approach.