The Think Tank

4 Things to Know About Plant-Based Meat Production

There’s no question that plant-based meat has become more and more popular over the last couple years. From fast food restaurants to your local grocery store, the demand keeps going up. As a result, plant-based protein is one of the hottest raw materials in food processing.

A plant-based burger patty seasoned with salt being cooked on a grill. For decades, scientists have been working on ways to create plant-based proteins to replace traditional meat. And if you’ve had plant-based meat recently, it’s surprising how much it can taste like the real thing. But what does the plant-based meat alternatives trend mean for the food processing industry?

This year alone, big companies like Tyson, Purdue and Nestle have released their own plant-based meat alternatives. When a trend gets this big, it’s natural to have questions. In this post, we’re going to highlight four things you should know about plant-based meat production.

1. Vegan Meat Production is Better for the Environment

One of the main selling points of vegan meat production is its impact on the environment.… Read more

4 Myths About Milk Homogenization

A worker filling a container up with milk from a tank at a factory.

According to the U.S. Department of Agriculture, the average American drinks roughly 18 gallons of milk per year. Milk consumption has been high, which is part of the reason why homogenization was invented. The homogenization of milk consists of breaking down the fat molecules, so they are less likely to separate. This process used by thousands of dairy manufacturers helps preserve the shelf life of milk and keep people safe.

But, like many other food and beverage processes, the homogenization of milk hasn’t been immune to misconceptions. When some people see a milk homogenizer, they wonder if the process is still necessary.

Over the years, there have been several common myths surrounding the value of homogenization. In this article, we’ll bust four common myths about the homogenization of milk. It’s our hope that this information can help your business educate your customers about a process that’s key to a major component of the American diet.… Read more

How Your Brewery Can Reduce and Recycle Waste

A brewery worker recording the performance of brewing equipment

While breweries are often opened out of the passion for the craft, like any business, they need to be profitable. That’s why breweries need a competitive advantage to separate themselves from a saturated marketplace. In fact, according to recent data, the number of breweries in the U.S. passed 7,000 back in December of 2018.

How can your brewery cut costs and create a unique competitive advantage? Reducing brewery waste and finding ways to recycle materials can help you accomplish both. Not only can sustainable brewery practices save money on overhead, they can make your brand more relatable in the eyes of your customers.

If you’re interested in learning how reducing brewery waste can benefit your business, we’ve got you covered. In this post we’re highlighting sustainable brewery practices your business can adopt today.

Turning Waste Into Baked Goods

It’s no secret that one of the biggest contributors to brewery waste is spent grain.… Read more

5 Food Processing Trends Expected in 2020

Apples on a conveyor belt in a food processing plant

Food processing plants have experienced their fair share of change over the last decade. Manufacturers in this industry have to adapt on a moment’s notice to consumer demand. After all, that’s part of what keeps food processing so exciting. As we approach the end of 2019, there’s a whole new set of food processing trends on the horizon.

Given the speed of the industry, it can be challenging for food processing manufacturers to keep up. Whether it’s a passing fad or an industry game changer, it’s crucial for food processing plants to be aware of any trend. But there’s no need to worry about being out of loop. In this post, we’re going to shed some light on the top five food industry trends of 2020. So, if you want your business to be more competitive next year, keep reading!

1. The Mindful Customer

There’s no question that consumers are becoming more mindful about how their food is made.… Read more

Innovations in Ice Cream Manufacturing

A conveyor belt filled with ice cream cones at a manufacturing facility.There was a time when ice cream manufacturing had no homogenizers or refrigeration. It consisted of putting your ingredients in a cylinder with ice and rolling it back and forth for hours. Now, ice cream is a mainstream frozen dessert with the average American eating 48 pints a year.

Ice cream manufacturing has grown more efficient to keep up with demand. And the commercial ice cream making process has evolved to include a variety of manufacturing equipment.

With so many ice cream brands pushing for market share, there has been a wave of new methods in manufacturing plants across the US. In this article, we’re exploring some of the latest innovations in ice cream manufacturing.

New Ways to Chill

As you might already know, one of the final stages of ice cream manufacturing is cooling. But instead of the typical refrigeration methods, some companies are using liquid nitrogen. Manufacturing systems that use liquid nitrogen come with a list of impressive benefits, such as:

• Allowing for more natural ice cream by cutting the need for emulsifiers, preservatives, or stabilizers.… Read more