Category: Processing
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Actus Nutrition has expanded Wisconsin whey powder production capacity substantially. The modernisation adds robotics, automation, drying, liquid-handling, and carbohydrate-processing upgrades across the Fond du Lac facility.
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Gay Lea Foods plans major expansion at its Toronto dairy. The C$200 million-plus project will add cottage cheese capacity, modern processing technology, and up to 75 jobs by 2028.
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Milk House is modernising Serbian dairy production with efficient equipment. New pasteurisation, sterilisation, and solar investments are intended to reduce utility use while supporting higher productivity.
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Novonesis has launched Optiva Triticum to widen pasta wheat sourcing. The biosolution targets more consistent firmness and cooking performance when manufacturers use a broader range of wheat flours.
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JBS will retain Souderton manufacturing through value-added meat production plans. Around 400 jobs remain as harvesting ends, backed by more than $30m of investment over ten years.
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Solar Foods has completed advanced concept design for Factory 02. GEA and Fortum are now embedded in process and energy planning ahead of a targeted 2026 investment decision.
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Supreme is investing £5m to reposition SlimFast around functional nutrition. Seven new products will launch as Manchester manufacturing supports the broader portfolio.
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GEA reported stronger orders as dairy processing demand accelerated globally. Second-quarter order intake rose 14.2%, while food customers contributed to broad equipment demand.
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Food production is being asked to adapt faster than ever. Issue 4 examines the engineering consequences of GLP-1 adoption, functional formulations, tighter capacity, food safety, and packaging accountability.
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ARYZTA is reviewing Germany after weaker European bakery trading conditions. The group is accelerating efficiency work as volume, pricing, and excess capacity weigh on the market.