Articles by Joyce Fassl, Editor-in-Chief

Editor's Note: Amaze yourself

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

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

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

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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This could be the start of something big

About two months ago, a group of 80 people from the food and beverage processing industry got together in a quiet Utah mountainside community.
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Look back to see forward

Every once in a while, I think it's a good idea to see where you have been in order to decide where you want to go.
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Speak now or forever hold your peace

If you want to be of service to the food industry, I suggest you keep on reading.
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Battle of the American bulge continues

Over the past few decades, food and beverage manufacturers have fought tooth and nail to get the right products to the right consumers at the right time.
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Summertime--and the living's not so easy

Is it the need to be first, the drive toward innovation or just the way we now do business in the 21st Century that causes food and beverage manufacturers to continue to work at breakneck speed?
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Productivity improvements may be somewhere over the rainbow

Whether you call it lean manufacturing, getting more bang for the buck, increased productivity or doing more with less, it doesn't really matter.
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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

Food Engineering January 2015 Cover

2015 January

In this January 2015 issue of Food Engineering, we explore how robotics can play a role in pick-and-place, packaging, case packing and palletizing processes, and know where to implement robotic automation.

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Food Authentication Using Bioorganic Molecules

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