Articles and Blog

Water is a constant presence in food and beverage operations, so it’s easy to overlook its broader impact. However, how it’s managed can influence both operational efficiency and overall costs. Inefficient use doesn’t just waste the resource itself; it also drives up energy consumption, since pumps, heaters, chillers, and CIP systems all rely on it to operate efficiently.

Toxic gases are an unavoidable part of food and beverage manufacturing, often tied to essential processes like sanitation and disinfection. When these gases go unmonitored, they can quickly compromise worker safety, regulatory compliance, and production continuity. Among the most critical gases in modern food plants is Peracetic Acid (PAA).

Join leaders from Polygon, AXA XL, and Wint for a fireside chat on the technology helping prevent water damage and mitigate risk on construction sites.

In food and beverage manufacturing, environmental control is directly tied to food safety, regulatory compliance, and operational continuity. Temperature and humidity work together, and when they aren’t properly managed, they create condensation, one of the most common and overlooked environmental risks in USDA-regulated facilities.

When it comes to construction, temperature and humidity aren’t just comfort factors, they directly impact how materials perform, cure, and bond. Small variations can cause drywall to crack, flooring to warp, or adhesives to fail.