As we put together this enormous January issue, the Food Engineering staff was also putting the final touches on the program for the 2013 Food Automation & Manufacturing Conference (FA&M), scheduled for April 12-15 in Naples, FL.

A partnership between US entrepreneurs and German investors is helping retailers meet demand for Greek yogurt with store-brand options.

Color coding of maintenance and sanitation equipment is becoming a certification requirement.

This year’s World Food Prize honors a US-born scientist’s work in reshaping farming practices to make them more efficient and productive by changing the way water is delivered.

A new report outlines the similarities and contrasts of China’s emerging beer market and its American counterpart.

A carton is a carton, but a catchy look is forever.

Survival of the fittest applies to packaging systems, too, and pulsed UV light is the apparent winner of the nonchemical sterilization competition for food containers.

Fresh pizza dough likes to cling to trays and equipment, making it tough to clean them effectively by hand.

A new cryogenic freezing tunnel uses less nitrogen and is easy to clean.

In opening remarks to the media during the recent Rockwell Automation Fair, Craig A. Giffi, Deloitte vice-chairman, US leader, consumer & industrial products, posed the question, “Does manufacturing still matter?”