Food and Beverage Manufacturing Top Stories

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Marathon Motors, Wausau, Wis., introduced a new line of totally-enclosed air-over (TEAO) cooling tower motors.

Darigold, Seattle, Wash., introduced a new line of naturally white cheddar, made from the company’s farm-fresh, rBST-free milk.

As flexible packaging becomes thinner and thinner to improve sustainability scores, the challenge becomes greater and more difficult to consistently apply legible “date codes.” Thankfully, new technologies in materials and machinery have advanced the use of reduced substrates in most flexible packaging applications.

Dialight, Farmingdale, N.J., unveiled a battery-powered plug-and-play sensor that speeds and simplifies installation to provide maximum lighting control flexibility and energy savings in industrial applications.

High Liner Foods, Portsmouth, N.H., introduced Simply Sauce Seafood Bites to K-12 lunch menus.

COMERG, Phoenix, Ariz., unveiled new extraction and purification technology that’s dubbed to be a significantly better alternative to carbon dioxide (CO2).

England-based Yeo Valley Farms created Left-Yeovers, a frozen yogurt made using figs (1,120 kg), carrot juice (69 kg) and orange juice (143 kg) with a touch of strawberries.

MiX Telematics introduced MyMiX, a driver engagement platform that further enables customers to run safer and more efficient fleet operations.

Monogram Foods, Memphis, Tenn., partnered with comedian Steve Harvey's HarCal Enterprises to create a line of wholesome and hearty smoked meats headlined by roasted bacon.

The West Ohio Food Bank worked with Emerson Climate Technologies to replace the existing compressor and rewire the unit with a digital controller.