Food processing is one of the most energy and water intensive industries. As the cost of energy and water continue their upward spiral, this vital supply remains questionable, causing food engineers and plant managers to search for applicable ways to reduce their energy and water consumption, and associated costs.
Reuse of water in the food industry is attracting a great deal of attention, due to the increasing costs of water and the discharge of wastewater. Current water treatment technologies necessary to reclaim water are energy intensive. Therefore, improving the energy efficiency and the economics of water treatment and recovery becomes a business and public interest necessity. However, according to the EPA and FDA, a major obstacle for extensive water reuse is the associated risk of microbiological contamination on food in the processing environment.
Food processing facilities are under increasing regulatory and market pressure to ensure that food safety standards are continuously met. While not all food processors are currently required to have a Hazard Analysis and Critical Control Point (HACCP) plan in place, the United States government, in light of recent food safety incidents, appears poised to pass legislation mandating the adoption of more stringent food safety regulation, and compliance documentation, by food processors.
FDI has the CWFS technology that will reduce energy and water consumption, and address these soon to be mandated, market and regulatory issues.