Chicago-based Mintel’s Global New Products Database shows that between January 2015 and January 2016, 5,226 new beverages were launched in North America.

All beverage operations, regardless of segment, are challenged by machinery and equipment repair or replacement issues for processing and production equipment, packaging machinery, and distribution vehicles.

In this video, President of Deli Brands of America Jeff SavalSearch discusses changes his company has made in the search for efficiency, trends pushing toward efficiency, and side benefits of efficiency like food safety.

The process to take a beverage concept and bring it to fruition includes numerous checks and balances throughout the formulation, packaging and distribution operations.

In this video, Butterball’s Corporate Project Manager Matt Giroux discusses line efficiency, technological advancements of line design, automation of lines and robotics on packaging lines.

When it comes to their health, U.S. consumers have their share of concerns. According to Bellevue, Wash.-based The Hartman Group’s “Health and Wellness 2015” report, on average consumers are actively treating 3.4 health conditions and proactively preventing 6.2 health conditions.

All beverage operations throughout the supply chain create residuals or situations that can be classified as waste. Whether a result of initial raw materials processing or marketplace distribution, beverage waste is generated, to some extent, at work areas located in the three supply chain segments: processing, production and distribution.

With mainstream media reports detailing questions about the sustainability of the planet, consumer interest in these measures is gaining steam. “The Sustainability Imperative,” an Oct. 12 global insight post from New York-based Nielsen, notes that more consumers are adopting sustainable behaviors and expect the same measures from corporations.

Time is a valuable commodity for busy beverage warehouses with an ever-increasing number of SKUs.