Articles by Joyce Fassl, Editor-in-Chief

Editor's Note: Attention: You are doing very important work

By Joyce Fassl, Editor-in-Chief
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As this issue of Food Engineering goes on the press, our industry is facing some very serious food safety challenges. The E. coli contamination of spinach has most likely caused at least one consumer to pay the ultimate price: loss of life.
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Actions speak much louder than buzzwords

By Joyce Fassl, Editor-in-Chief
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Innovation may be the most overused descriptor in the food industry today, but unlike the buzzwords that have come, gone and unfortunately remain, it still has real meaning. While phrases like paradigm shift or bandwidth make many people roll their eyes, the act of innovation truly affects profit and loss.
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Editor's Note: In search of the next winner

By Joyce Fassl, Editor-in-Chief
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Dannon, Pepperidge Farm, Coors and Frito Lay. What do these four companies have in common? Popular consumer brands? Delicious products to consume?
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Can we walk the walk without talking the talk?

By Joyce Fassl, Editor-in-Chief
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As a born and bred Philly girl, I watched in wonder as the world media picked up the story of the South Philadelphia cheese steak landmark with the little tiny sign in its window demanding that all patrons place their orders in English. After all, this is America, right? Not really, it's South Philly where people are earthy, honest and anything goes.
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Editor's Note: Relying on innovation to meet production challenges

By Joyce Fassl, Editor-in-Chief
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Now is the time of year when Food Engineering begins to evaluate what our readers will want to read in the next 8 to 16 months. In fact, our publishing company was founded on this principle: helping people succeed in business with superior information.
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Editor's Note: Grab the mini-packs and run

By Joyce Fassl, Editor-in-Chief
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I'd like to take this opportunity to thank all of my colleagues in the food and beverage industry for finally bringing to market a group of products I have been requesting for more than a decade: single-serve packs of food & beverage, the latest of which are the popular 100-calorie packs.
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Editor's Note: Amaze yourself

By Joyce Fassl, Editor-in-Chief
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Do you ever consider how much you accomplish in a day, a week or a year? We do. Each year at this time, Food Engineering's editorial team begins work on a three-and-a-half month project that provides a very unique service to our industry-the Food and Beverage Plant Construction survey. In its 29th year, this research survey uncovered more than 500 plant projects of $1 million or more last year.
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The best is yet to come, and it'll be fine

By Joyce Fassl, Editor-in-Chief
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I am writing this column on the day they call the most depressing day of the year: January 24. By the time you read this, say around mid-February, I am not so sure that day will seem any different.
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Simply innovational

By Joyce Fassl, Editor-in-Chief
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As we prepared this issue's cover story on innovation in food manufacturing, I was reminded that innovation comes in all shapes and sizes.
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Manufacturing efficiency where you'd least expect it

By Joyce Fassl, Editor-in-Chief
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After you have been doing something for 25 years, you have to hope you would finally get the hang of it.
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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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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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