The days of management by walking around the plant are long gone, and more collaborative work sessions and wireless tools will be embraced by future manufacturing leadership.

Editor's Note: Product quality: Strange coincidence or harbinger?

June 1, 2011

By Joyce Fassl, Editor-in-Chief

No Comments

OK, readers, what’s going on out there? I am very surprised to report four food and beverage quality issues that occurred on consumer purchases I made in the past six weeks.

Editor's Note: Turn a missed opportunity into a manufacturing solution

May 1, 2011

By Joyce Fassl, Editor-in-Chief

No Comments

As I’m writing this month’s Editor’s Note, I’m working in my office after just reviewing the evaluation forms from the Food Automation & Manufacturing Conference and Expo (FA&M) held in early April.

Editor's Note: Come hell and high water

April 1, 2011

By Joyce Fassl, Editor-in-Chief

No Comments

As we have sadly learned, no one nation, person or business is immune from the wrath of Mother Nature.

Editor's Note: Pass the meatballs, but hold the bugs

March 1, 2011

By Joyce Fassl, Editor-in-Chief

No Comments

Even though most sectors of the food and beverage manufacturing industry fared well during the recent economic meltdown, food makers continue to be challenged by an evolving, complex and sometimes strange marketplace.

Editor's Note: The next Walmart effect: healthier Americans and more customers

February 1, 2011

By Joyce Fassl, Editor-in-Chief

No Comments

The retailing giant plans to reduce sodium, sugar and trans fat in the products it sells by 2015 and produce a simple front-of-product label to deliver the message to consumers.

Editor's Note: Seeking innovation?

January 1, 2011

By Joyce Fassl, Editor-in-Chief

No Comments

True innovation is within your reach. One of the best ways to achieve it is by networking with food industry colleagues in an educational atmosphere.

Editor's Note: Here's to a better economy and a better 2011

December 1, 2010

By Joyce Fassl, Editor-in-Chief

No Comments

As they move into 2011, processors are strong and lean from continuous improvement efforts as well as margin success in the switch from prepared foods to in-home dining.

Editor's Note: Three cheers for sustainability, jeers to consumers

November 1, 2010

By Joyce Fassl, Editor-in-Chief

No Comments

Last month when we were preparing this issue devoted to sustainability, I wondered if our readers around the globe could hear me laughing out loud. It was a laugh uttered not out of joy but irony.

Editor's Note: The taster's choice may be less complicated than you think

October 1, 2010

By Joyce Fassl, Editor-in-Chief

No Comments

Perhaps our industry’s time and money would be better spent on lean manufacturing, food safety and nutritional enhancements and less on line changeovers, special in-store displays and rainbow pallets.

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