Editor's Note: It’s all about you, you smart, tech-savvy bunch
March 7, 2012
A few months ago, our corporate office conducted a survey on Food Engineering subscribers’ likes, dislikes and reading and researching habits. I’d like to share some of the results with you.
Food Engineering readers are a tech-savvy bunch. In fact, 78% of survey respondents said they access the Internet more than once a day. 71% responded that they own a smart phone. You’re also big fans of business-to-business magazines, e-newsletters and technical journals. Nearly 70% said they access trade magazines frequently to gather information specific to their industry or occupation. Top interests of FE readers include food safety, technology updates, processing innovations, continuous improvement and industry trends.
While trade magazines, search engines and vendor websites are the leading ways our readers gather information, webinars and social media websites are also part of the mix. Three-quarters said they view online videos for business purposes such as product demonstrations and instructional needs. More than half of those surveyed use LinkedIn.
When we asked specific publication-related questions, such as which one magazine is most useful to you in your industry work, I’m pleased to report FE came out on top with a percentage almost double that of the next magazine mentioned. Thanks for spending close to half an hour with us each month just on our print publication!
It’s no surprise that 82% percent of our readers are males, mostly between the ages of 35 and 64. However, I was pleasantly surprised to learn more than 40% have pursued academic training beyond a basic bachelor’s degree.
A whopping 84% of those surveyed agree with the statement: Food Engineering is a reliable source of information. More than 40% say they would feel comfortable making a business decision after reading the editorial content in Food Engineering.
Thanks to all of you who responded and continue to read FE month after month in print and frequently visit us online for the latest headlines. You make my day, week, month and 20+ years at Food Engineering so rewarding.