For many manufacturing companies—and food and beverage are no different—cybersecurity events are happening more often than you think.

Meat processors are increasingly turning to newer, higher speed packaging solu­tions that include dedicated interleav­ers and card dispensers that maximize throughput of raw bacon.

Maybe you still have a legacy control system in your facility, and it’s been running just fine, thank you. But one day in the future, it’ll give you a big surprise when the ancient motherboard dies, and you’re left without a system.

When it comes to pathogen testing, processors must choose from a number of processes, as well as whether the work will be done in-house or through a contract laboratory.

Calibrating your ther­mometers to either a PM or reg­ulatory schedule can be a tedious op­eration, especially if you have dozens or more involved in the process.

The next time you walk the aisles of your local grocery store, look at the food.

Bühler’s Pasta and Noodles business unit had been hearing from pasta makers facing the dilemma of getting pasta perfect. Sensors helped solve the problem.

During the recent romaine lettuce E. coli outbreak, the CDC web-site page for E. Coli got 2 million page views. The month before that, it had gotten just 125,000.

There is not a single aspect of the Seaboard Triumph Foods pork processing facility in Sioux City, Iowa, that does not pay attention to detail.

Sensors can help ensure that automated processes are working correctly, provide feedback on production and improve quality control efforts. But food processors have to be sure that they understand what they need to do to get the most out of their sensing technology.