Derrick Teal

Growth of alternative protein products is really only just getting started, and products derived from mycelium prove that these alternatives can have staying power.

A wide-ranging interview with food safety leader Frank Yiannas explores initiatives taken on by Revol Greens and delves into common pitfalls affecting safety in food and beverage production.

The two words that should be kept in mind are labor and automation.

A former staple of FOOD ENGINEERING is getting updated as an eNewsletter.

Conagra Brands’ ‘Green Jay’ and Graeter’s ice cream production facility take diverging paths for production, but both facilities meet the aims of their respective companies.

The rising cost of ingredients due to inflation and supply is deflating food and beverage manufacturers’ revenue, which has created movement in this year’s list.

Survey results show an increase in demand for products, but supply chain and labor issues are preventing food manufacturers from a corresponding increase in revenue.

A line not running at optimum efficiency and producing less than expected might only be second to unplanned downtime in terms of headaches faced in manufacturing—both of which can be caused by a weak link in the production line. We spoke to Craig Souser, president and CEO of JLS Automation, about overall equipment effectiveness (OEE), about maintenance best practices and strategies to use in order to keep a line operating at its fullest.

It only takes a few seconds after stepping into Vital Farms’ Egg Central Station (ECS) to realize that the company truly loves its egg-related puns. If there’s writing nearby, be it on a wall, memo or bulletin board, there’s a pun not far behind. They’re part of an ethos that starts from the top and flows down the company’s ranks to put a smile on someone’s face, even if just for a second. That idea of doing good extends beyond the facility walls to its other locations, the farmers who supply the eggs, the consumers who buy the product and, finally, to the planet itself. That visible commitment to the environment is why the addition at ECS was chosen as FOOD ENGINEERING’s 2023 Sustainable Plant of the Year.

Construction projects, like stories, tend to follow a regular, logical progression. Delivery systems vary, but they all typically start with a client’s need, selecting a project team, site visits, design meetings, groundbreaking and so on—but in the case of Hatfield North, the project began with the smokehouses.