The Latest From Laminar

More SKUs mean more cleaning time and fewer production hours — a tension every F&B co-manufacturer experiences. Here's the operational pressure that comes with more cleaning hours.

With shifting consumer demand, food and beverage plants now run hundreds of SKUs per line. Rapid changeovers have become the bottleneck—driving product loss, longer cleaning cycles, and lost capacity.

Shift in consumer demand for fresh, minimally processed food is reshaping how F&B manufacturers operate — ingredients going into clean label must be provable down to the lot number.

Laminar's co-founder Annie grew up on the factory floor — and came back to reinvent it. This is the origin story behind the world's most widely deployed self-optimizing clean-in-place solution.

One conductivity number can only tell you so much. Learn where it falls short — and how impedance spectroscopy gives you a richer picture of what's in your pipes.

Factory managers reveal how SKU proliferation, CIP bottlenecks, water stress, and rising chemical costs are reshaping food & beverage manufacturing. Watch now.

What is clean in place? Learn CIP process types, chemicals, equipment, and system design. The complete CIP guide for food, beverage, dairy, and pharma manufacturing.

F&B plants designed for a few hero products now juggle hundreds of SKUs. The cleaning cycles weren't built for it, and preset recipes with buffer time don't scale. Here's why real-time CIP monitoring changes the equation.

See how Laminar meets food and beverage compliance requirements.