Getting Resourceful About Energy Use

It’s not uncommon for the cost of energy to amount to about 10% of the manufacturing cost of a food product. This makes it an attractive target for reduction, especially in the face of increasing costs for hydrocarbon fuels such as natural gas as well as the cultural pressure to become more green or sustainable by reducing reliance on nonrenewable energy sources.

Natural gas is a preferred fuel for many food processes because it burns cleanly, has become more plentiful due to discovery of e…