Editor's Note: Fast food nation is now on information overload

February 1, 2010
/ Print / Reprints /
/ Text Size+
Technology, trends and information are bombarding the food and beverage industry at such a quick pace, it’s hard to get a grip on what is worthy of attention.

No, the subject of this editorial is not the film or book of the same title. It’s about the rapidity of our culture. Technology, trends and information are bombarding the food and beverage industry at such a quick pace, it’s hard to get a grip on what is worthy of attention.

According to Basex, a New York-based research firm, the tools that keep knowledge flowing can very well interrupt it. Many workers respond to emails, phones and pages with no filter as to what is truly urgent, disrupting productivity. The firm says the phenomenon is costing corporations hundreds of billions of dollars each year in lost time.

Whether it’s a report about food safety on the evening news, a Facebook plea to provide food and beverage aid to Haitian earthquake victims or a Webinar about sanitary plant design, you are inundated with information. The information is valuable, but when your executive team has access to scores of these types of sound bites per day and wonders, “why is our company not complying or helping victims,” it can quickly become your responsibility to do something about it.

Look at the information overload in two ways to: being overwhelmed or managing the information judiciously.

This month, Food Engineering focuses on a major industry time/technology saver: outsourcing engineering services. As engineering staffs continue to be downsized, intellectual property more frequently may reside off-site with an engineering consulting firm. Far from norm a decade ago when most processors relied on an engineering firm to construct a new plant or help with a facility renovation, engineering firms are now entrenched as part of the manufacturing team, providing real results in terms of food safety, energy savings, technology implementation and innovation.

In this overdrive world, at least we have found one way to save time, work smarter and serve manufacturing’s pressing needs.

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

Recent Articles by Joyce Fassl, Editor-in-Chief

You must login or register in order to post a comment.



Image Galleries

Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.


Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

Food Engineering

Food Engineering December 2014 Cover

2014 December

In the December 2014 issue of Food Engineering read about our Fabulous Food Plant feature on the Chelten House, a new facility in Las Vegas.

Table Of Contents Subscribe

FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
View Results Poll Archive


Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +

Food Master

Food Master Cover 2014Food Master 2014 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit to learn more.