Articles by Joyce Fassl, Editor-in-Chief

Actions speak much louder than buzzwords

By Joyce Fassl, Editor-in-Chief
No Comments
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.
Read More

Editor's Note: In search of the next winner

By Joyce Fassl, Editor-in-Chief
No Comments
Dannon, Pepperidge Farm, Coors and Frito Lay. What do these four companies have in common? Popular consumer brands? Delicious products to consume?
Read More

Can we walk the walk without talking the talk?

By Joyce Fassl, Editor-in-Chief
No Comments
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.
Read More

Editor's Note: Relying on innovation to meet production challenges

By Joyce Fassl, Editor-in-Chief
No Comments
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.
Read More

Editor's Note: Grab the mini-packs and run

By Joyce Fassl, Editor-in-Chief
No Comments
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.
Read More

Editor's Note: Amaze yourself

By Joyce Fassl, Editor-in-Chief
No Comments
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.
Read More

The best is yet to come, and it'll be fine

By Joyce Fassl, Editor-in-Chief
No Comments
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.
Read More

Simply innovational

By Joyce Fassl, Editor-in-Chief
No Comments
As we prepared this issue's cover story on innovation in food manufacturing, I was reminded that innovation comes in all shapes and sizes.
Read More

Manufacturing efficiency where you'd least expect it

By Joyce Fassl, Editor-in-Chief
No Comments
After you have been doing something for 25 years, you have to hope you would finally get the hang of it.
Read More

This could be the start of something big

By Joyce Fassl, Editor-in-Chief
No Comments
About two months ago, a group of 80 people from the food and beverage processing industry got together in a quiet Utah mountainside community.
Read More

Multimedia

Videos

Image Galleries

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.
More Podcasts

FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
View Results Poll Archive

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.

Table Of Contents Subscribe

THE FOOD ENGINEERING STORE

Food-Authentication-Flyer-(.gif
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.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Food Master

Food Master Cover 2014Food Master 2014 is now available!

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

Visit www.foodmaster.com to learn more.

STAY CONNECTED

FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +