Kevin T. Higgins

It may be a function of their companies’ volumes, but respondents to this year’s survey voice a desire for less physical labor, more machine labor and increased automation.

Biotechnology meets process innovation to convert toxic byproducts of the olive press into a therapeutic ingredient.

Finding a fun way to discuss carbon footprints in manufacturing and personal lifestyle requires a delicate balance, but New Belgium Brewing has found a way to strike the right note.

While maintenance and repair budgets must contend with capital constraints, food and beverage professionals are pressing ahead with enhanced spare parts management strategies.

For some engineers, a former employer’s downsizing can be liberating, allowing specialized skills to combine with entrepreneurial spirit for new technology development.

Resin coatings have muscled their way to the lion’s share of floor applications in food and beverage plants, but traditional and new-to-the-market materials also are demonstrating improved performance.

End-of-line packaging demands are inspiring new-to-market machinery and new-to-world layouts.

From energy monitoring to confronting “audit fatigue,” food and beverage processing professionals discussed the industry’s most pressing issues.

Collegial relationships between engineering and quality professionals in planning and operating food plants are becoming a condition of doing business.

Everybody loves a winner, and a bakery’s cheesecake-shipping success is powering a bandwagon for its packaging suppliers.