Articles by Joyce Fassl, Editor-in-Chief

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

By Joyce Fassl, Editor-in-Chief
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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.
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Editor's Note: The next Walmart effect: healthier Americans and more customers

By Joyce Fassl, Editor-in-Chief
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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.
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Editor's Note: Seeking innovation?

By Joyce Fassl, Editor-in-Chief
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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.
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Editor's Note: Here's to a better economy and a better 2011

By Joyce Fassl, Editor-in-Chief
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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.
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Editor's Note: Three cheers for sustainability, jeers to consumers

By Joyce Fassl, Editor-in-Chief
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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.
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Editor's Note: The taster's choice may be less complicated than you think

By Joyce Fassl, Editor-in-Chief
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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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Editor's Note: Time to recharge the brain and refuel the budget

By Joyce Fassl, Editor-in-Chief
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Machinery technology, food safety protocols and capital budget optimization can only be improved with changed outlooks and recharged brain power.
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Editor's Note: Another arrow in the quiver toward the goal of OEE

By Joyce Fassl, Editor-in-Chief
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Today, savvy processors employ remote equipment and machine conditioning diagnostics, special supplier partnerships, heat measurement, vibration analysis, predictive maintenance tools, placement of parts in kits for routine maintenance and vendor-managed inventories to boost spare parts efficiency and management.
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Editor's Note: Grab it! There's still some low-hanging fruit out there

By Joyce Fassl, Editor-in-Chief
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Uncovering it, grabbing it and implementing changes will lead to the game-changing innovation and manufacturing efficiencies our industry so desires.
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Editor's Note: Mother Nature is still in charge of the global economy

By Joyce Fassl, Editor-in-Chief
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Manufacturers must stay ahead of market demands, economic uncertainty and even environmental matters on a global basis.
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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.

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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

FE September 2014

2014 September

The September 2014 issue of Food Engineering explores how lean manufacturing, quality improvements and increased automation helps processors meet rapidly changing demands. Also, read how robotics, advanced machine controls, software and OEE are just a few of the tools that can boost productivity on packaging lines.

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