recent Food Marketing Institute (FMI) survey reports that consumers are
changing the way they shop not only because of recent foodborne outbreaks, but
also due to rising energy costs. Unfortunately for the food industry, the
survey also says the number of consumers completely or somewhat satisfied with
the safety of supermarket food declined from 82 percent last year to 66 percent
this year, the lowest point in almost two decades.
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
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.
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.
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.