Exclusives Stories

Microwave Systems: Revolutionary Lightwaves Boost Quality

Signal variability has blocked widespread use of microwave technology in food processing. That is about to change.

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Outsourcing Engineering<br /><i>Redefining Priorities for New Age Engineers</i>

Sometime between 1990 and today, outsourcing migrated from a trend to a way of life for food engineers. Professional skills haven’t been devalued but rather redefined to better fit corporate business models.
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Implementing Best Practices

Applying a best practices strategy in parallel with an automation strategy can enhance your competitive edge.
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Annual Salary & Job Satisfaction Survey: Life is Good, But it Could be Better

Life is good in the food and beverage industry, at least according to Food Engineering’s 2006 Salary and Job Satisfaction Survey respondents.
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The New Math of Energy Efficiency

As the benchmark price of a barrel of oil slid below $70, then $60 in early fall, the hearts of energy-conscious engineers sank with it. Investments in energy efficiency are a tough enough sell when commodity prices for gas, oil and electricity soar; when energy costs are retreating, ownership is even less inclined to invest in energy efficiency.
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21st Annual Packaging Trends Survey

Given the importance of packaging in protecting and promoting products on store shelves, it is no surprise that food and beverage companies are investing more dollars in superior materials and advanced automation to deliver goods to market.

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State of Food Manufacturing<br /> The Quest for Continuous Improvement

Change is constant, and North American food manufacturers are determined to make sure that the performance in their plants is better tomorrow than it is today. That is one of the key findings in this year's State of Food Manufacturing Study, a survey measuring the pulse of the industry, first undertaken by Food Engineering in 1980. The concern with continuous improvement is virtually universal, based on responses to a new question on how survey respondents' organizations are addressing this need. Given a list of eight options, none of the 186 food professionals who answered the question selected, "No program in place."
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Data Automation & Food Safety

Identifying your risk is the first step in the decision to invest in an automated record-keeping system.

When it comes to food safety, risk management, not ROI, is the metric of choice for America's leading food brands when evaluating track and trace systems.
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Standardization:<br />The next frontier

"Faster, cheaper, standardized" might best summarize the prevailing wish list for plant spare parts, based on written comments from industry professionals in Food Engineering's 2006 Replacement Parts and Components Trends Survey. The fourth annual study of food and beverage personnel involved in spare parts ordering posed the open-ended question, "What actions could OEMs take to make you a more satisfied customer?" Predictably, lower prices were the most frequently mentioned way to buyers' hearts, though rock-bottom pricing isn't what they have in mind.
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29th Annual Plant Construction Survey Measuring Up to a Higher Standard

If plant construction trends in the food and beverage industry could be filtered down into just three words, those words would have to be clean, safe and economical. Today’s processors are focusing on fundamentals, but with a twist. The stakes-and responsibilities-are much higher. While new greenfield projects are few and far between, existing plants must adhere to stringent food safety measures, guard against security threats and control allergens and cross-contamination.
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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.

Podcasts

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.
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Food Engineering

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2014 October

The October 2014 issue of Food Engineering explores companies that have successfully grappled with "the new business reality" and are coming to terms with it being here to stay. Also, read about the work going on behind the scenes to keep FSMA on track.

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THE FOOD ENGINEERING STORE

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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.

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Food Master Cover 2014Food Master 2014 is now available!

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