Processing Food and Beverage While Saving the Planet

Consumers are driving more Food and Beverage (F&B) companies to adopt sustainable practices for their entire supply chain, from how the ingredients are grown to the disposal methods of the packaging. The Harvard Business Review reported in 2019 that 71% of consumers are actively buying more environmentally friendly products than they did five years before. And nowhere is that more prevalent than in F&B as consumers correlate their own food choices with environmental sustainability.

G&D Chillers Case Study

The chilled brewery heartbeat

Breweries are known to proudly display rows of shining brew kettles, pipes and fermentation tanks that transform malt, hops and yeast into IPAs, stouts and pilsners. Over the years, the equipment used to mash, lauter, boil and ferment secret beer recipes has grown in sophistication.

What to Do Before Breaking Ground on a Plant-Based Foods Processing Plant

Build your team. Cement your plans.

There are different design considerations for building a plant-based processing plant. Many plant-based foods—especially plant-based proteins—have substantially more ingredients than other foods. The material handling characteristics of those ingredients can vary widely from free flowing, to difficult, to cohesive. This whitepaper addresses what to do before building a new processing plant (or refurbishing an existing plant) and the unique challenges associated with processing plant-based foods.

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