Catch up on the latest in food and beverage processing with this quick roundup of topics. Click the links below to learn more about each item.
Story One: How ammonia, CO₂, and nitrogen are reshaping food and beverage cooling.
Story Two: Whey protein shortage pushes some processors toward alternatives.
Story Three: Through the Line Podcast: How Custom Flavors and A M King turned an existing facility into a future-ready plant.
To stay up to date on processing news and insights, be sure to subscribe to our weekly newsletter.
Hi, I’m Casey Flanagan with ProFood World, and here are three topics you won’t want to miss for this week.
First, we took a deep dive into how ammonia, CO2, and nitrogen are reshaping food and beverage cooling. The piece covers why cooling and freezing practices are changing, and the benefits and considerations of each cooling option.
Next, a whey protein shortage is pushing processors toward alternative options, according to a report from the Financial Post. Some processors are looking toward alternatives like milk protein concentrate, soy, and pea proteins.
And finally, in a two-part episode of the Through the Line podcast, we sat down with leaders from Custom Flavors and design-build firm A M King to discuss Custom Flavors’ expansion in Concord, North Carolina. The conversation covers how the two collaborated to turn the existing facility into a future-ready plant.
You can find each of these linked below or on ProFoodWorld.com. And to stay up to date on the latest processing news, be sure to subscribe to our weekly newsletter. Thanks for watching.
