Innovation

Continuous improvement

Engaged staff equals better performance

Virtually every manufacturer with a business continuity plan wants to improve continuously, including in the way it approaches continuous improvement.
By Kevin T. Higgins, Senior Editor
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Like motherhood and love of country, continuous improvement is a concept that demands support. None dare speak against it; all are obliged to sing its praises.


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Engineering R&D

Engineering R&D: The small freeze

A smaller footprint is a clear improvement in the newest generation of cryogenic freezers, and incremental improvements in heat transfer rates are making them affordable options.
By Kevin T. Higgins, Senior Editor
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Incorporating cryogenic freezing in place of mechanical freezing gave way in the last decade to an appreciation of the ROI cryogenic systems provide in terms of reduced yield loss, improved product quality, throughput and a focus on safety and sanitation.


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Editor's Note

Much more meets the eye than meets the ink

By Joyce Fassl, Editor-in-Chief
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I think it’s about time I told you something very important. There’s a lot more to Food Engineering than what you can hold in your hands.


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Future manufacturing

Food Plant 2023: Rise of the Visual Factory

By Kevin T. Higgins, Senior Editor
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If the past is prologue, production of food and beverage products will look a lot different in 10 years than it does today.


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Attaining Zero Landfill

Trash to cash

By Kevin T. Higgins, Senior Editor
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For food and beverage companies focused on landfill reduction, the effort yields solid financial returns.


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Engineering R&D

Two-trick pony

By Kevin T. Higgins, Senior Editor
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An enhanced X-ray system moves the technology beyond contaminant inspection to precise analysis of the fat and lean components of meat.


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Fabulous Food Plant: Cultures Converge at Commonwealth Dairy

By Kevin T. Higgins, Senior Editor
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A partnership between US entrepreneurs and German investors is helping retailers meet demand for Greek yogurt with store-brand options.


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Engineering R&D: One drop at a time

By Kevin T. Higgins, Senior Editor
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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.


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Editor's Note: That which speeds production could also bring it to a halt

By Joyce Fassl, Editor-in-Chief
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Today, mobile devices are used on the production floor to monitor processes and to communicate with supply chains.


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Cover Story

Sustainable Plant of the Year: Stahlbush Island Farms - A model of self-sufficiency

By Kevin T. Higgins, Senior Editor
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A biogas system has transformed Stahlbush Island farms into a carbon negative operation, removing more carbon dioxide from the atmosphere than it is responsible for creating.
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Multimedia

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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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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

Food Master Cover 2014Food Master 2014 is now available!

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

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