Changing the way that distilleries use resources is a great start, but the increased market for spirits means that green techniques must be factored into initial facility designs, as companies aim to raise their production capacity.

The grant for Purdue University is for a zero-waste food production system designed to convert nutrient-rich waste into energy for system operation and high-value bioproducts.

The company upcycles food waste to grow mycelium protein.

A new cleaning tool has been under development at Cornell University, which uses superheated steam to kill bacteria on production surfaces.

The shift toward automation has radically changed the infrastructure requirements for food manufacturers.

Connectivity provides manufacturing plant operations many advantages like increased productivity, faster identification and remediation of quality defects, and better collaboration across functional areas. However, this connectivity is dramatically increasing smart factories’ vulnerabilities and leaving them exposed to cybersecurity threats.

The growth of the oat milk market is expected to remain positive in the near future.

This shrimp farming technique saves the ocean and other fish species.

The rapidly expanding worldwide population along with reduced nutrition awareness will increase the preference for natural food ingredients.

In the last few years, it seems that hurricanes, tornadoes and resultant flooding have become stronger and stronger. Maybe chalk it up to a warming planet, which amplifies the power of these storms.