When I wrote my editorial column for last month’s issue of Food Engineering, it was two weeks before our annual Food Automation & Manufacturing Conference.
Lately, I’ve been thinking the food and beverage industry has left no stone unturned in its quest to excel at producing safe, healthy foods while protecting its brands and overall security.
You may have noticed in the past few issues of Food Engineering, we have been covering some broad aspects of food safety and the resulting implications for the food and beverage manufacturing industry.
One of the major themes of this month’s issue of Food Engineering is smarter manufacturing, which can be achieved by utilizing the Internet of Things, preventing food fraud and enlisting the help of collaborative robots.
An air-handling system is useless without proper in-plant sanitation. A good handling system is also an essential element of an effective allergen management program.
Processors tend to think much more about traffic patterns than airflow patterns, but they should never underestimate the importance of air management when it comes to producing safe, wholesome foods.
Food and beverage manufacturing facilities have made unprecedented improvements over the past decade, but industry leaders know there are still many ways to increase profits while addressing environmental concerns. Once again, Food Engineering and PMMI’s OpX Leadership Network are partnering to honor exceptional sustainability achievements within food, beverage and consumer products manufacturing operations.