Frightening the public with half-truths and innuendo is not the way to teach them about food and nutrition.

The current economic climate is reshaping the face of our industry like never before, with many of the largest food and beverage companies obtaining more than half of their income from outside their home markets.

Systems development can create strange bedfellows. Take, for example, the alliance between an Alabama road construction firm and food scientists addressing animal welfare issues.

The days of management by walking around the plant are long gone, and more collaborative work sessions and wireless tools will be embraced by future manufacturing leadership.

With chemical fumigants facing an uncertain future, a small group of scientists are investigating fresh approaches to insect management in stored grains.

OK,  readers, what’s going on out there? I am very surprised to report four food and beverage quality issues that occurred on consumer purchases I made in the past six weeks.

There are simple and inexpensive ways to build a program that protects your customers and your business.

As I’m writing this month’s Editor’s Note, I’m working in my office after just reviewing the evaluation forms from the Food Automation & Manufacturing Conference and Expo (FA&M) held in early April.

Commodity prices and a credit crunch sidelined the first wave of biofuel plants, but process inefficiencies also played a role. The next generation of ethanol producers won’t make the same mistake.

As we have sadly learned, no one nation, person or business is immune from the wrath of Mother Nature.