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A fair amount of shrink sleeves are entering into beverage and dairy, according to Avery Dennison, Glendale, Calif. Shrink sleeve technology lends itself to customizing and seasonal promotions. Shrink sleeves can also be designed to cover caps, adding a measure of safety and tamper resistance.

There is a new urgency to understand the fundamentals of hygienic equipment design since we addressed this subject in a column last year.

Frozen novelties is a $4.9 billion annual business. Sales were up 4% but unit sales rose only 2.2% in the 52 weeks ended Feb. 19, 2017, according to IRI, a Chicago-based market research firm.

With Quality Intelligence software and a Statistical Process Control analysis engine, dairy processor Michael Foods is moving toward a completely paperless environment on the plant floor.

If you make ice cream, then the typical tests your R&D lab should make include viscosity flow curve, viscosity vs. temperature profile and yield stress determination.

Whether your plant processes thin or viscous products, you need the right equipment. Suppliers of pumps and valves describe what’s right for each job and how to clean and maintain them.

We spoke with Jean-Pierre Berlan, sales director for Tetra Pak Processing U.S. and Canada, to learn more about extended-shelf life (ESL) technology. He talked about that as well as the market opportunity available by investing in ESL processing.

Byrne Dairy is a family-owned, 84-year-old dairy processor that has kept up with the times. The Syracuse, N.Y.-based company started in 1933 with fresh milk in glass bottles. Today at its Ultra facility, Byrne manufactures various extended shelf life milk products with code dates ranging from 70 to 180 days.

With new regulations and industry changes, it is vital for processors to stay on top of government demands to ensure the safety of the food they are manufacturing, producing, selling and distributing.