Food Engineering

2 weeks ago | foodengineeringmag.com | Alyse Thompson

Maintenance professionals have an incredibly important job: keeping production lines and facilities running, no matter what challenges are thrown at them. But what do those challenges look like? And how can they be overcome? MaintainX aims to find out. As part of its State of Industrial Maintenance report, the maintenance and asset management platform recently surveyed 1,320 professionals across the U.S. and Canada with the goal of understanding the obstacles they face in 2025 and beyond.

2 weeks ago | foodengineeringmag.com | Grant Gerke

Five years ago, sustainability meant reducing packaging material. Now, the clean label trend has taken on the mantle of sustainability, and its definition includes natural ingredients, decarbonization and recycling under the banner of clean labeling. This article examines consumer technology and partnerships that inform consumers about recycling, food recalls and nutrition.

1 month ago | foodengineeringmag.com | Michael Levitt

Kraft Heinz plans to invest $3 billion in upgrading its U.S. manufacturing facilities, according to Reuters. The investment is the largest that the company has made for its facilities in 10 years. Despite fewer sales and economic uncertainty from tariffs, the company is going ahead with its investment in order to protect its market share. Kraft Heinz also believes that the investment will help with production long-term and quicken development time for new products.

1 month ago | foodengineeringmag.com | Grant Gerke

Last year, the National Association of Manufacturers (NAM) published a joint study with Deloitte and found that 3.8 million jobs may need to be filled within the next decade. Even with a slow start to 2025, the U.S. Bureau of Labor Statistics reported 502,000 unfilled positions at U.S. manufacturing plants in January 2025. These numbers reveal workforce challenges for food manufacturers, which include training, retention and implementing a permanent safety culture.

1 month 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.