Columns

Editor's Note

Are you going above and beyond in your sustainability programs?

By Joyce Fassl, Editor-in-Chief
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While sustainability programs have become the new normal at most manufacturing facilities, there is always room for improvement and another project to tackle.


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Editor's Note

The perfect time for some good news

By Joyce Fassl, Editor-in-Chief
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With the food and beverage industry facing so many challenges, from rising raw material costs and implementing more stringent food safety plans to GMO labeling legislation changes and workforce shortages, here’s some good news for a change.


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Editor's Note

Food industry truth still under the microscope

By Joyce Fassl, Editor-in-Chief
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B y the time many of you read this column, the documentary film “Fed Up” will have been screened in more than 20 American cities. If you haven’t heard about it, you will.


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Editor's Note

Same old label needs an update

By Joyce Fassl, Editor-in-Chief
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 I’m an avid reader of food labels. On a typical trip to the supermarket, I get some of my most useful reading accomplished. When buying a new food or beverage product, I always check the total number of calories per serving and per container, as well as the trans fat, fiber and sugar levels.  


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Editor's Note

Retail check: Blurred lines expanding in grocery shopping aisles

Retail categories continue to blur, according to emerging research.
By Joyce Fassl, Editor-in-Chief
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A research survey conducted last fall by King Retail Solutions shows shoppers’ attitudes about why and where they shop for groceries are evolving. 


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Editor's Note

Processors still seeing green as a key manufacturing initiative

Sustainability remains one of the top 10 trends affecting plant operations, according to Food Engineering's state of food manufacturing report.
By Joyce Fassl, Editor-in-Chief
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While FSMA requirements, staffing issues, increased productivity and constantly evolving consumer demands may be top of mind for many people reading this column, sustainability remains one of the top 10 trends affecting plant operations, according to Food Engineering’s most recent State of Food Manufacturing report.
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Food Safety

Communication is the basis of a food safety management system

Processors should establish a culture that encourages interaction and information flow not only from top management to the workforce, but from the workforce upward.
By Richard F. Stier, Contributing Editor
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Turnover is often minimal when workforces are encouraged to participate and rewarded if their performance or ideas are adopted.
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Food processors give back by participating in educational programs

By Joyce Fassl, Editor-in-Chief
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Last month, I dedicated this column to the changes taking place at industry trade shows and how our industry is focused on giving back by supporting charities at these venues. This month, I’d like to thank those individuals who are giving back to the food and beverage industry by participating as speakers at Food Engineering’s 2014 Food Automation & Manufacturing Conference scheduled for April 6-9 in Fort Lauderdale, FL.
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Editor's Note

Industry moves in the right direction to help those in need

PROCESS EXPO included several initiatives designed to reduce food loss and improve food waste.
By Joyce Fassl, Editor-in-Chief
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 FPSA foundation also supported food-insecure communities through the DEFEAT HUNGER initiative. 


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Editorial Note

Good news for the food and beverage industry

Staying on top of food trends can help manufacturers be ready for what’s next.
By Joyce Fassl, Editor-in-Chief
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The 2013 trends list includes Korean flavors, tortas and tiny desserts.
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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

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Food Engineering

FE August 2014

2014 August

The August 2014 issue of Food Engineering explores how your operation could be doing more to create a culture of employee engagement. Also, read more on how your business and insurance partners must know the basics of your business and its nuances as well.

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

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