Lettuce, spinach, peanut butter and pet food are part of many Americans’ daily lives. As ordinary as these products may seem, we have all seen in the past year how extraordinary circumstances can suddenly put processors in a very unwanted spotlight.

The latest reality show? Outsourced engineering

April 2, 2007

By Joyce Fassl, Editor-in-Chief

No Comments

What were you doing 25 years ago today? Regardless of whether or not you were employed in the food industry, still in school, or heaven forbid, not born yet, you know how much the world has changed.

Freedom of Choice

March 1, 2007

By Joyce Fassl, Editor-in-Chief

No Comments

At Food Engineering, we are constantly looking for ways to enhance your knowledge. Besides reading FE each month to keep up on current technologies, many of you have logged on to our free webinars or attended one of our conferences or events.

Promoting the profession

February 1, 2007

By Joyce Fassl, Editor-in-Chief

No Comments

I have a confession to make. When I was a teenager, I knew absolutely nothing about the engineering profession.

Achieving gold standard performance in manufacturing

January 1, 2007

By Joyce Fassl, Editor-in-Chief

No Comments

If one of your co-workers told you about a worthwhile food industry conference focusing on manufacturing issues, you might decide to take a look at the program to see if

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

October 1, 2006

By Joyce Fassl, Editor-in-Chief

No Comments

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.

Actions speak much louder than buzzwords

September 6, 2006

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.

Editor's Note: In search of the next winner

August 3, 2006

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?

Can we walk the walk without talking the talk?

July 18, 2006

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.

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

June 4, 2006

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.

Videos

Image Galleries

IPPE 2015

The 2015 International Production and Processing Expo (IPPE) was held in Atlanta at the Georgia World Congress Center, Jan. 27-29. More than 30,000 poultry, meat and feed industry representatives attended the event to interact with the 1,288 exhibitors on the show floor that covered more than 490,000 net square feet. At the show exhibitors demonstrated innovations in equipment, supplies and services utilized by firm in the production and processing of meat, poultry, eggs and feed products.

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.

Listen

More Podcasts

Food Engineering

2015 February

In this February 2015 issue of Food Engineering, we explore how energy waste caused by leaks in compressed air, steam and water or faulty building insulation/seals can be reduced with the right equipment and knowledge.

Table Of Contents Subscribe

FSMA Audit

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

We have pursued and acquired at least one GFSI certification.

We have begun our own risk-based preventive controls system/program.

We have hired a consultant to see what we need to do next.

We have initiated one or more food safety training programs for our employees.

We have attended seminars/webinars and conferences.

We have a HACCP plan in place.

We’ll wait and see if FSMA will actually be enforced.

Other—tell us on Facebook or Twitter.

View Results Poll Archive

THE FOOD ENGINEERING STORE

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

With 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.