Innovation

Editor's Note

The quest for manufacturing excellence continues

By Joyce Fassl, Editor-in-Chief
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This month marks Food Engineering’s 35th annual report on the State of Food Manufacturing.


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Engineering R&D

The fantastic voyage of a temperature probe

Best way to measure the internal process temperature of a cooking stage: Send an RFID probe through the process piping!
By Wayne Labs, Senior Technical Editor
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Measuring the internal temperature or the doneness of any product as it travels through a continuous cooking system is not an easy task.


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The Plant Floor Worker

Employee engagement: Creating a culture of operational excellence

Employee engagement supports plant safety, food safety and operational efficiency goals. Could your operation be doing more to create a culture of engagement?
By Shane O'Halloran
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It’s no secret that employee engagement boosts individual, team and overall operational performance.


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37th Annual Plant Construction Survey: Hygienic design for safe food

By Wayne Labs, Senior Technical Editor
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As FSMA gels, processors are concerned about safe food and plants while stepping up product output with the same energy inputs.


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Engineering R&D

A grain of sand, a whole lot of track and trace

By Wayne Labs, Senior Technical Editor
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Microscopic tags made of silicon dioxide (silica) can be mixed with many foods and liquids not only to trace the origin of contaminated meat, but also track and find potential fraudsters.


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Green Series

Proper design creates ultra-efficient plant

ConAgra Lamb Weston used an integrated approach to deliver the first-ever LEED-Platinum frozen food processing facility.
By Jeffrey Yoders, Contributing Editor
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U S food processors face increasing energy-efficiency and sustainability demands from regulators, market competition and consumers interested in purchasing products from environmentally friendly companies.


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Engineering R&D

Making ammonia safer and more efficient in refrigeration applications

Borne out of necessity, new ammonia refrigeration technology uses 1 percent of the refrigerant quantity of previous systems and increases efficiency.
By Wayne Labs, Senior Technical Editor
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Not all refrigerated food and beverage warehouses have the luxury of being located away from people in wide-open spaces next to an interstate and a railroad spur.


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TECH FLASH

Food for thought: How can large food manufacturers fuel clean energy?

On average, 16 percent of raw materials are lost during food manufacturing.
By Shane O'Halloran
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We discuss the state of food waste mitigation efforts, and their benefits, in this Q&A with Shlomi Palas, CEO of Bluesphere Corporation.


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TECH FLASH

Conference Board of Canada unveils new food export growth plan

The goal is to move from the top 20 of net food exporting countries to the top five.
By Shane O'Halloran
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An ambitious new plan aims to accomplish that goal.


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Field reports

Microbrewery puts a new face on its flooring

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Equipment and chemicals are tough on bare cement, but a layer of polyurethane gives the floor a new life.
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Multimedia

Videos

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.

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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FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
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Food Engineering

FE September 2014

2014 September

The September 2014 issue of Food Engineering explores how lean manufacturing, quality improvements and increased automation helps processors meet rapidly changing demands. Also, read how robotics, advanced machine controls, software and OEE are just a few of the tools that can boost productivity on packaging lines.

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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

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

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