Hormel’s Progressive Processing plant is built for the long haul. A quarter century had passed since Hormel Foods had commissioned a new production facility. In designing its Dubuque plant, engineers aimed to create a facility that would be contemporary for the next 25 years.
Efficiency was built into Frito-Lay’s Casa Grande plant a quarter-century ago, but the snack maker takes the facility’s energy- and water-conservation systems to a new level with near net zero.
Polymer science presents food and beverage manufacturers with many floor covering options, but performance often hinges on the expertise of the people installing them.
Growth in emerging markets is driving activity, despite the need for manufacturers to tackle economic challenges, cut costs, ensure operational efficiency and decrease environmental impact.
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