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Editor's Note: Another new reality - Finding an electronic balance

October 4, 2012
By Joyce Fassl, Editor-in-Chief
No Comments
Many successful business ideas are still uncovered over a coffee or a cocktail.
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Editor's Note: Partnership will make the difference

August 6, 2012
By Joyce Fassl, Editor-in-Chief
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Over the past few months, the news media have been full of reports about novel weight loss drugs and new findings about calories, metabolism and diets, as well continued reports on the obesity epidemic.


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Reciprocating retorts

August 6, 2012
By Kevin T. Higgins, Senior Editor
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Rapid movement can dramatically reduce cycle times in retorts, but controlling the force created by a heavy basket’s motion required years of additional development.
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Editor's Note: A season of change in food and beverage manufacturing

July 5, 2012
By Joyce Fassl, Editor-in-Chief
No Comments
Change is in the air, and trends seem to be shifting.
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Editor's Note: PS, I hate you. The truth doesn’t always set you free

May 3, 2012
By Joyce Fassl, Editor-in-Chief
No Comments
When I was awoken today by my alarm clock set to a local news radio station, I thought, “Today’s going to be a better day for the food industry.”


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Engineering R&D: MAP for HPP

May 3, 2012
By Kevin T. Higgins, Senior Editor
No Comments
High-pressure processing may be the 21st century’s most dynamic new technology for pasteurization, and modified atmosphere packaging is the latest expansion of its possibilities.


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Joyce Fassl

Editor's Note: Leaps in automation produce efficiency, but the human touch is still essential

April 5, 2012
By Joyce Fassl, Editor-in-Chief
No Comments
As I was preparing remarks for this month’s Food Automation & Manufacturing Conference, I came across an Association for Manufacturing Excellence research study on the challenges facing manufacturing.


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Food Safety: Verify, verify, verify

April 5, 2012
By Richard F. Stier, Contributing Editor
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Recent rash of recalls reinforces the importance of a sound allergen control plan.


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Engineering R&D: The upside of cavitation

April 5, 2012
By Kevin T. Higgins, Senior Editor
No Comments
Product heating and mixing are being transformed with technology that makes cavitation a positive force.


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Editor's Note: It’s all about you, you smart, tech-savvy bunch

March 7, 2012
By Joyce Fassl, Editor-in-Chief
No Comments
A few months ago, our corporate office conducted a survey on Food Engineering subscribers’ likes, dislikes and reading and researching habits.


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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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