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Michelin XDR Wide Body Truck: Michelin launches its first tire dedicated to wide body truck segment. WEBWIRE - Wednesday, October 21, 2026 * An innovative response to the new challenges facing mining and quarry operations * Safety of people and assets as the top priority * A premium offer designed to improve total cost of ownership Michelin launches a new premium offer to support the development of mining fleets: Michelin XDR Wide Body Truck. Its first tire specifically developed for the new generation of wide body trucks, a rapidly growing category of vehicles used in mining and quarry operations. Highly versatile, they offer an attractive balance between payload capacity, safety and acquisition cost, which explains their growing adoption in mining operations around the world. Combining intensive field analysis and agility, Michelin developed and launched this tire in less than 2 years. Demonstrating its commitment to meeting mining customers' needs for safety and productivity. An innovative response to the new challenges facing mining and quarry operations Leveraging Michelin's expertise and capacity for innovation in both mining applications and electric vehicles, Michelin XDR Wide Body Truck brings the brand's renowned standards of safety and performance to a segment that has historically been dominated by Tier 3 products. Designed to meet growing demands for safety, productivity and operating cost control, Michelin XDR Wide Body Truck supports the evolution of mining fleets towards more efficient and increasingly electrified haulage solutions. Wide body trucks are playing an increasingly important role in mining operations. With the MICHELIN XDR Wide Body Truck, we are applying our expertise in mining applications to this new generation of vehicles, with a clear aim: to help our customers combine safety, productivity and the development of their fleets. - Kevin Maleterre, Director of Michelin Beyond Road Markets for Michelin Safety of people and assets as the top priority In mining operations, the safety of people and equipment is an absolute priority. In these particularly demanding environments, a tire failure can have significant consequences for safety and the continuity of operations. To address this critical challenge, Michelin XDR Wide Body Truck features an innovative casing fully reinforced with thick steel cords. This design enables it to withstand high loads and speeds while delivering exceptional robustness and puncture resistance in the most demanding mining environments. The new tire can carry 12 tons, or 26,786 lbs., per tire while operating at a recommended pressure of 9 bar, or 130PSI. These recommendations are significantly lower than those typically observed in this market segment, helping to reduce the risk of tire blowout. A premium offer designed to improve total cost of ownership Engineered for the demanding conditions of mining and quarry operations, Michelin XDR Wide Body Truck can carry heavy loads at sustained speeds, helping operators maintain high levels of productivity. Designed for intensive duty cycles, it delivers strong traction, particularly on soft or muddy ground. Its robust tread compound provides outstanding resistance to damage, excellent grip and long service life, helping optimize total cost of ownership. This design helps reduce unplanned downtime and maintenance costs, improve equipment availability and optimize material haulage volumes. Availability: Michelin XDR Wide Body Truck tire will be launched worldwide in its first size, 16.00 R25, on November 1, 2026, with additional sizes planned to progressively expand Michelin's offer for this market segment. Photos and/or attachments are available clicking here. About Michelin: Michelin is building a world-leading manufacturer of life-changing composites and experiences. Pioneering engineered materials for more than 130 years, Michelin is uniquely positioned to make decisive contributions to human progress and to a more sustainable world. Drawing on its deep know-how in polymer composites, Michelin is constantly innovating to manufacture high-quality tires and components for critical applications in demanding fields as varied as mobility, construction, aeronautics, low-carbon energies, and healthcare. The care placed in its products and deep customer knowledge inspire Michelin to offer the finest experiences. This spans from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by the MICHELIN Guide. Headquartered in Clermont-Ferrand, France, Michelin is present in 175 countries and employs 122,600 people. WebWireID363128 This news content was configured by WebWire editorial staff. Linking is permitted. Distribute your news. * Every day, hundreds of individuals and companies choose WebWire to distribute their news. * WebWire places your news within numerous highly trafficked news search engines generating leads and publicity. * Submit Your Release Now!

Silver Creek Development sells 2 MSF industrial facility in illinois to Michelin North America for $151M. October 19, 2026 WILMINGTON, ILL. - Silver Creek Development has sold a 2 million-square-foot industrial facility and adjacent land parcel to Michelin North America for $151 million. Located at 29900 S. Graaskamp Blvd. in Wilmington, about 60 miles southwest of downtown Chicago, the regional distribution property sits on a 91-acre site and is fully occupied by Michelin North America. The company uses the property to house inventory serving dealers and automakers throughout the Midwest and western U.S. Silver Creek acquired the property from Transwestern Development Co. in 2021 for $126 million. Pacific Life Insurance Co. provided $81.9 million in financing for Silver Creek's original acquisition.

Known for excellence, Michelin publishes Southwest Guide full of errors. Everyting? Proram? What in the world is going on? Arizona restaurants deserve better. The Michelin Guide launched its first Southwest Guide in August. Flickr/Emmanuel Prouvèze On Oct. 16, Dallas-based D Magazine published an article with the alarming headline, "Michelin Used AI to Write Its Guide to Dallas Restaurants." The magazine's reporters noticed something a little off with the blurbs for the newly recognized restaurants, so they ran them through AI-detection software and asked a number of experts. The conclusion: AI was used to generate most, if not all, of the blurbs for five new restaurants added to the Texas Michelin Guide on Oct. 8. So, we immediately wondered: What about Arizona's blurbs? On Aug. 26, Michelin hosted a ceremony in Las Vegas to celebrate the inaugural Southwest Michelin Guide, which includes restaurants in Arizona, Nevada, New Mexico and Utah. While no Arizona restaurants earned coveted Michelin stars, 19 were recognized by Michelin and included in the new guide. Editor's picks. On Friday, we took a spin through our local restaurants' blurbs on Michelin's site and our concern quickly grew. For chef Dom Ruggiero's outstanding Scottsdale eatery, Hush Public House, Michelin's blurb starts: This spot from Chef Dom Ruggiero isn't exactly a secret, but this spot, which reads as a relaxed neighborhood bar offers an unexpectedly ambitious menu. What? AI or not, this sentence just doesn't make sense. Then in the same blurb, for Hush: Everyting is intentional here, from the strong cocktail proram to the chalkboard trumpeting the local producers. Everyting? Proram? What in the world is going on? For the trendy uptown wine bar and bistro, Kid Sister: The small kitchen offers an equally small menu that rolls with the seasons in a smart, creative and totally delicious way. The food! At a Michelin Bib Gourmand restaurant! Totally delicious! Yeah, no way? OK, sure, not all Michelin inspectors are writers. You don't need to have a way with words to be an expert on food. But Michelin inspectors supposedly visit restaurants multiple times, taking fastidious notes about every dish they taste. And from all of that research, studying the flavor and nuance of the cuisine, the best they could come up with was "totally delicious?" And some blurbs beg the question: Did anyone actually read this before it was published in an international guide known for recognizing excellence? Hometown hero Chris Bianco was honored by... yet another typo. In Michelin's blurb for Pizzeria Bianco: A roaring brick open turns out marvelous pies with cracker-like crusts and delicious, chewy edges. Michelin has built an empire on recognizing excellence. That's their whole, entire point. Brick open pizza. Sigh. So, were these blurbs generated by AI? It's increasingly difficult to tell, but we ran three of these terrible blurbs through three different AI detectors. All came up as 0% AI, entirely human. So we don't even have the robots to blame. Arizona restaurants deserve better. We were in Las Vegas on the evening of the ceremony. At a happy hour reception just ahead of the main event, we talked to our local chefs and food and beverage pros. They were all so excited. The room buzzed. One local chef was so nervous she couldn't eat. Others had brought their entire restaurant team to Las Vegas. All of their dedication and hard work would be recognized. For independent restaurant owners who have bet their whole lives on a dream, this was their chance to earn a nod of approval from the Michelin Guide. And now, they get included in a new guide riddled with typos, with the food they pour their hearts into described just as "totally delicious." For an organization built on excellence that sends judges to test the quality of someone's creative endeavor, to turn around and produce such a poor-quality guide is insulting. These chefs deserve better. Michelin, what the hell? Independent news in Phoenix needs you. The article you just read is made possible by a mix of advertising, sponsorships and reader support. As advertising revenue continues to shift, reader support plays a vital role in sustaining the reporting, investigations, restaurant and arts coverage, and storytelling our community relies on. Become a member today and help keep our journalism free and independent. Select how much you'd like to contribute Tirion Boan is the Food Editor of Phoenix New Times, where she has worked since May 2022. Tirion keeps a close eye on restaurant openings and closings, offers dining recommendations, and reports on metro Phoenix food news and trends. She also publishes major annual lists such as Top 100 Bars and Top 100 Restaurants, and contributes to the Best of Phoenix project. Tirion previously worked for such publications as The Arizona Republic and The Tucson Weekly. She holds a bachelor's of arts in journalism from the University of Arizona.