Water and Wastewater Solutions For The Food and Beverage Industry

61. Lessons From Nestle's Zero Water Facility 9/28/2015

    Under pressure to avoid using Southern California’s endangered groundwater supply, Nestlé has announced plans to convert a Modesto milk factory into a “zero water” facility capable of extracting water from the materials it manufactures and reusing it for industrial processes.

62. Here's To Microbrews And POTWs 5/27/2020

    As local breweries grow in popularity, their initial focus on hand-crafted recipes can quickly shift to business realities such as the costs and logistics of process wastewater treatment. Publicly owned treatment works (POTWs), brewery owners, and consulting engineers all have roles to play in making that trajectory smoother for up-and-coming craft and microbrewers.

63. How Much Water Is Really Used In Food And Beverage Production? 9/30/2016

    People concerned about their water footprint often make an effort to turn the faucet off quickly, take shorter showers, and cut back on watering the lawn.

64. Treating Food Wastewater Efficiently Using Jet Aeration 9/14/2020

    Food processing is a water-intensive process, and its wastewater byproduct is typically high in volumetric daily flow and also biochemical and chemical oxygen demand (BOD and COD), organics, and nutrients. Consequently, significant on-site treatment and resources are necessary.

65. Optimal Ultrafiltration Uses For Beverage And Dairy Companies 6/29/2020

    When you’re sipping on a cold soda or snacking on a creamy piece of cheese, you probably don’t really think about what went into making your food or beverage. Aside from the automated production-line machines, one of the most important things that goes into the making of any soda, juice, wheel of cheese, or gallon of milk is water. Producing beverages and dairy products uses substantial amounts of water within production processes.

66. Would You Like Some Free Green Energy With That? 2/12/2015

    Some of the world’s most environmentally efficient and profitable green energy technologies are being specifically tailored to the needs of the beef, poultry, pork, rendering and stockfeed industries.

67. Milk Waste - BOD, FOG, PO4 1/26/2016

    A milk producer operates an evaporated milk production facility that generates an average of 58,000 gpd of contaminated water with spikes of 1,200 gallons up to 12 times per day. Two 2,000 gallon batch tanks are used for pH adjustment before discharge. Most of the flow goes through the tanks.

68. Determination Of Hexanal In Foods Utilizing Dynamic Headspace 4/9/2015

    Hexanal is one of many well-documented aromatic components that contribute to flavor and aroma in common consumer food products containing omega-6 fatty acids. Hexanal content is also used to measure the oxidative status of foods rich in omega-6 fatty acids.

69. How To Maximize Microbrewery Production Lines

    A microbrewer’s expertise is in brewing, not engineering. Discover how you can get the most out of production lines without the costs associated with hiring outside engineers or experts.

70. Sustainable Clarification In Food And Beverage Operations 8/5/2022

    Companies within the food & beverage industry generate significant quantities of wastewater each day. For example, a 16 oz. can of beer is about 90-95% water; however, to make that can, beer producers utilize approximately 7 times this quantity. About 2/3 to 3/4 of the water is typically discharged as wastewater to a municipal sewer system.