Food Engineering

3 days ago | foodengineeringmag.com | Francisco Ortiz

The HRS MI Series provides pasteurization with minimal heat increase to maintain quality of gazpacho and salmorejo, two popular Spanish soups. Image courtesy of HRS Heat Exchangers. As a country, Spain is well known for its cuisine, with iconic dishes such as paella, patatas bravas, tortilla, Serrano ham and churros, all recognized and enjoyed around the world. Another famous dish, particularly associated with the southern region of Andalusia, is the cold tomato soup gazpacho.

1 week ago | foodengineeringmag.com | Alyse Thompson

For all the time I’ve spent covering the food industry, I never had the chance to attend the Food Automation & Manufacturing Symposium and Expo – until this year. I didn’t know exactly what to expect, but while planning the agenda alongside Kelley Rodriguez, FA&M content manager and editor-in-chief of Refrigerated & Frozen Foods, I knew the attendees – including myself – would absorb a wealth of manufacturing knowledge. That proved to be true.

1 week ago | foodengineeringmag.com | Alyse Thompson

EIC Alyse Thompson-Richards recaps some recent plant openings and expansions in the food and beverage industry, including Bazooka Brands’ Ring Pop factory, Conagra Brands’ adoption of Bloom Energy fuel cells, Bauducco Foods’ Florida facility, FIFCO’s Genesee Brewery can line and Fortune Fish & Gourmet’s New Jersey fish cutting facility. Bazooka Brands Opens Ring Pop Factory in Pennsylvania The Moosic facility is set to make 400 million Ring Pops annually – or about 1.5 million Ring Pops a day.

1 week ago | foodengineeringmag.com | Brett Neely

Case Studies & Field Reports Wastewater isn’t usually the first thing people think about when they picture an ice cream factory, but for many food and beverage manufacturers, it’s one of the toughest parts of the job. Behind every pint or popsicle is a messy mix that makes treating wastewater complicated, expensive and tightly regulated.

2 weeks ago | foodengineeringmag.com | Michael Levitt

AutomationPackaging The 26th Annual Food Automation & Manufacturing Symposium — held for the first time in Tampa, Florida — offered attendees an in-depth look at the latest in automation technology, packaging sustainability and food manufacturing. Hosted April 14-16 at the Hilton Downtown Tampa, the two-day event also allowed attendees many opportunities to network, build connections and share industry insights.