Kaurina’s Kulfi could take shortcuts with its ‘Indian ice cream’ for more product and profit, but instead chooses a scaled up process first used in the family’s kitchen in order to stay true to the frozen treat’s heritage.

PBNA tripled its local warehouse footprint with the relocation of its former downtown Nashville distribution warehouse facility.

A project team undaunted by constant challenges comes through for an on-time delivery of Meati’s Mega Ranch, FOOD ENGINEERING’s 2024 Sustainable Plant of the Year.

Even though there were only six months in between iterations, FA&M still delivered on the networking and educational content.

The modern distribution facility includes 12,000 sq. ft. of fully automated freezer capacity, end-to-end research and development capabilities, automated production lines to increase sales capacity, and space for five additional production lines. 

The Bowling Green, Kentucky facility was built to handle an expansion of the company’s bacon production capabilities.

The new 158,000-sq.-ft. building also houses Emmi Roth’s new state-of-the-art conversion facility, which will cup, bag, wedge, shred and crumble the company’s cheese products for a variety of brands.

The company has opened a $300 million fully-cooked food production facility in Danville, Va.

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