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Food Processing
September 2010
Kate Bertrand Connolly |
Food Processing Awards Kettle Foods Green Plant of the Year Kettle Foods in Beloit, Wis. receives the first ever Green Processor of the Year Award for making a greener potato chip.   |
Food Engineering
June 1, 2009
Wayne Labs |
32nd Annual Plant Construction Survey The weakened economy has slowed food plant construction projects in 2008 compared to 2007, and total new, expansion, renovation and distribution/storage projects were also down. |
Food Engineering
October 2, 2007
Kevin T. Higgins |
Fabulous Food Plant--Gatorade: Sustainability with Attitude More than a million cubic yards of earth and rock were shifted to create a level surface for Gatorade's 950,000-sq.-ft. Blue Ridge plant. |
Food Engineering
June 1, 2008
Wayne Labs |
31st Annual Plant Construction Survey LEED provides the tools to measure sustainability in new and existing projects. |
Food Engineering
January 1, 2008
Kevin T. Higgins |
Water Gets Its Due The sustainability bandwagon is groaning under the weight of corporations climbing aboard. The time for water resource management has never been better. |
Food Processing
September 2008
Bob Sperber |
Hormel Cultivates a `Green' Plant For a new shelf-stable meals plant, Hormel will pursue green-building LEED certification. We'll follow the plant throughout the process. |
Food Engineering
November 1, 2006
Kevin T. Higgins |
The New Math of Energy Efficiency Mothballing energy management plans probably isn't a prudent idea at this juncture in the nation's history. |
Food Engineering
June 1, 2008
Kevin T. Higgins |
Food Automation Conference Report Best practices in food safety, asset utilization and sustainability were front and center at this year's industry idea-exchange. |
Food Engineering
November 1, 2008
Kevin T. Higgins |
Cover Story: How Green Was My Factory Renewable energy is becoming a factor in all types of food facilities, though it's only one part of a wider drive toward green building design. |
Food Processing
September 2012
Dave Fusaro |
Food Processing Awards Hormel Foods/Progressive Processing 2012 Green Plant of the Year Being able to produce high-quality products in a sustainable and energy-efficient facility garnered Hormel's Progressive Processing facility in Dubuque, Iowa our third annual prize. |
Food Engineering
November 4, 2007
Wayne Labs |
Sustaining Your Energy Action Plan An energy action plan should start with a thorough analysis of the manufacturing facilities WAGES, that is, the five utilities water, air, gas, electricity and steam. |
Food Processing
September 2013
Kevin T. Higgins |
Food Plants of the Future: Not Bigger, Just Smarter The next generation of food and beverage production facilities will be sanitary, flexible, more pleasant to work in and self-sustaining. |
Food Processing
September 2011
Dave Fusaro |
Food Processing Awards ConAgra/Lamb Weston 2011 Green Plant of the Year ConAgra Foods' Delhi, La. sweet potato processing plant not only contributes to a healthier Earth but also to a healthier bottom line for the Omaha, Neb.-based food company. |
Food Processing
April 2012
Dave Fusaro |
PepsiCo Casa Grande Plant Reaches 'Near Net Zero' for Sustainability Frito-Lay's Casa Grande, Ariz., plant is nearly self-sustaining in water, heat and electricity. |
Food Engineering
October 1, 2008
Kevin T. Higgins |
Energy Management: Your New Competitive Edge Reclamation of thermal heat is a conspicuous example of the many energy initiatives underway as the food industry rethinks the ROI on energy management. |
Food Engineering
September 1, 2005
Kevin T. Higgins |
Food Plant of Tomorrow For half a century, the US food industry pursued the goal of the most food at the least cost, and its plants delivered on that goal. But today, identity preservation, waste solutions, new consumer tastes and other considerations are shaping a new breed of food plants. |
Food Engineering
June 4, 2007
Joyce Fassl |
30th Annual Construction Survey Projects Go Green New construction projects are at their highest level since 2002, as processors demand energy-efficient, environmentally friendly plants. |
Food Processing
September 2011
Diane Toops |
Top Food and Beverage Companies: Leaders in Sustainability How big food and beverage companies and small ones are protecting the planet and their bottom lines. |
Food Processing
September 2008
Diane Toops |
Food and Beverage Companies Go Green Consumers are making choices based on sustainability efforts; here's what the top food and beverage companies are doing. |
Food Processing
February 2005
Mike Pehanich |
Save your energy! Is energy management a priority within your company? It should be. No-cost and low-cost energy audit opportunities often are only a phone call or an e-mail away. |
Food Engineering
July 30, 2009
Kevin T. Higgins |
Water Efficiency: Don't Let Your Liquid Assets Go Down the Drain Food processors confront both financial and behavioral issues when they implement green water practices. |
Food Engineering
November 1, 2006
Kevin T. Higgins |
Power Protection The harsh realities of the production environment and the ongoing revolution in electronics are behind major changes in the power transmission components which drive plants that manufacture foods and other products. |
Food Engineering
November 1, 2008
Wayne Labs |
Feature Article: Rising Energy Costs Modify the Site Selection Landscape Energy costs, logistics, sustainability and workforce issues cause processors to rethink location, location, location. |
Food Processing
April 2012
David Phillips |
Top 100 Capital Spending Report: Greek Yogurt Plants are Stacking Up After two years of 20 percent increases, capital spending looks to be up only 4.1 percent this year. |
Food Processing
January 2007
Mike Pehanich |
New Places to Look for Energy Savings Lowering pressures, plugging air leaks and updating your motors can have a huge impact on your plant's energy efficiency. |
Food Engineering
July 30, 2009
Carolyn Chapin |
The Changing Face of Site Selection Food and beverage manufacturers must plan for change when selecting processing facility sites in today's volatile economy. |
Food Processing
April 2010
Dave Fusaro |
2010 Capital Spending Outlook: Pent-Up Demand Causes an Explosion in Projects After last year's drop in capital expenditures, budgets for the Food Processing Top 100 survey group are up 19 percent for 2010. |
Food Engineering
June 1, 2005
Fassl et al. |
28th Annual Plant Construction Survey: Extreme Makeovers Dominate Projects and budgets remain flat as food and beverage processors put their money into updating existing assets and improving food safety measures. |
Food Processing
February 2006
Mike Pehanich |
Electro-shock therapy Energy management suddenly has taken on grave importance. Read what Tyson, ConAgra, Publix and other processors are doing to reduce consumption and find alternatives. |
National Real Estate Investor
July 1, 2006
Toccoa Switzer |
Altruistic or Opportunistic? Commercial real estate professionals used to perceive "green" buildings as high-cost projects reserved only for altruistic tree huggers. Today, green buildings are sprouting up across the country, leaving hard-core investors asking, "How do green buildings really pencil out?" |
Food Processing
December 2009
Bob Sperber |
Nestle USA: Manufacturing That Sustains For 2009 Food Processing processor of the year, Nestle USA, it's all about creating long-term value for the bigger picture and serving customer and consumer needs. |
Food Engineering
June 1, 2009
Kevin T. Higgins |
Food Automation & Manufacturing Conference Report Engineers and other food professionals meet at happy hour to unwind and discuss the day's presentations. Here's a summary. |
Wall Street & Technology
May 20, 2009
Penny Crosman |
Citi's Green Data Centers Provide Environmental and Business Benefits Citi has completed three LEED-certified, energy-efficient data centers and is sticking to its $50 billion commitment to environmental efforts, which it says make good business sense. |
Food Processing
July 2011
Bob Sperber |
Food Processors Baking Profits into Energy Savings P&L meets environmental sustainability in the baking business as Energy Star and associations put energy savings at the forefront. |
Food Engineering
June 1, 2009
Kevin T. Higgins |
The Flexible Facility -- Yoga for Manufacturers Operating a production facility that delivers high throughput while maintaining flexibility is like a delicate balancing act that requires careful consideration of the potential and limits of both man and machine. |
Food Processing
May 2005
Mike Pehanich |
How to retrofit an aging plant Food processors looking to retrofit aging facilities to get more out of their capital budgets should heed these "rules of retro" before they bring their plants into the 21st century. |
Food Engineering
November 1, 2005
Harry Forbes |
Energy Exclusive: Powering Your Bottom Line Energy, where you get it and how you use it, may impact your bottom line more this year than ever before. With the right knowledge, food and beverage plants can dramatically reduce these costs. |
Investment Advisor
September 2008
Robert F. Keane |
The Greening of Urban America In much of the country construction continues unabated, despite the troubles in the housing market, and an increasing number of those projects are green, at least to some degree. |
Real Estate Portfolio
Jul/Aug 2001
Deidra Darsa |
It's Easy Being Green Kermit the Frog may not have thought so, but real estate developers are finding that... |
National Real Estate Investor
July 1, 2005
Bennett Voyles |
It Pays to Be Green Though the commercial real estate industry has been traditionally slow to adopt technological change, more owners and developers are investing in electronic controls that monitor energy consumption and information systems that improve maintenance procedures. |
IndustryWeek
May 1, 2002
John Teresko |
Factories Of The Future -- Strategic Design GM, Ford and Steelcase integrate best-practices goals into new-plant planning... |
Food Processing
June 2012
David Phillips |
Food Manufacturing Facilities Design for Flexibility Smaller, more nimble food processing plants offer something different. |
Fast Company
October 1, 2007
Anya Kamenetz |
The Green Standard? Leadership in Energy and Environmental Design -- LEED -- buildings get lots of buzz, but the point is getting lost. |
Food Engineering
February 1, 2008
Kevin T. Higgins |
Balancing Your Automation Standards Best practices in technology deployment and human relations distinguish food manufacturing's masters of automation. |
Food Engineering
April 2, 2007
Kevin T. Higgins |
Plant of the Year: Opportunity Knocks for T. Marzetti Co. Long on cash and short on capacity, salad dressing maker T. Marzetti Co. took the plunge two years ago and began construction of its first new plant in more than half a century. Now it intends to exploit its new asset. |
Food Processing
April 2013
Kevin T. Higgins |
2013 Capital Spending Outlook: Processors Invest in the Tools of Production, Not Brick and Mortar Balance sheets look strong, but food companies are holding the line on capital projects, projecting only a 5.4 percent increase this year. |
Food Engineering
June 4, 2006 |
29th Annual Plant Construction Survey Measuring Up to a Higher Standard Today's food processors are focusing on the fundamentals -- clean, safe, economical -- but with a twist. The stakes -- and responsibilities -- are much higher. |
Food Processing
May 2013
Kevin T. Higgins |
Advancements In Servo Technology Drive Efficiency Gains In Food Processing Induction motors are power-supply workhorses, but the most significant efficiency gains are occurring with servo motors and drives. |
Food Processing
July 2006
Mike Pehanich |
Extreme makeover: Plant edition Need to give your food plant a facelift? Start with materials and designs that spell safety, cleanliness and a "spankin' new look." |
Food Engineering
May 27, 2008 |
Tech Flash Volume 4, No. 6 Innovation program pays off for General Mills... Silicone products and food... Kraft facility goes for the gold... etc. |
