Articles by Joyce Fassl, Editor-in-Chief

Editor's Note

Food manufacturers go forward, evolve and innovate

There is rarely a dull day in the global food and beverage manufacturing business.


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Editor's Note

The quest for manufacturing excellence continues

This month marks Food Engineering’s 35th annual report on the State of Food Manufacturing.


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Editor's Note

Are you going above and beyond in your sustainability programs?

While sustainability programs have become the new normal at most manufacturing facilities, there is always room for improvement and another project to tackle.


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Editor's Note

The perfect time for some good news

With the food and beverage industry facing so many challenges, from rising raw material costs and implementing more stringent food safety plans to GMO labeling legislation changes and workforce shortages, here’s some good news for a change.


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Editor's Note

Attaining clarity in a complicated and demanding industry

As you know, finding the best ways to conduct business and achieve success in the food and beverage manufacturing industry can be very complicated.


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TECH FLASH

Ireland poised for growth in dairy production, value-added ingredients

When European milk price quotas come to an end next year, the Irish dairy industry expects a business boom

Dairy processors focus on growth, continuous improvement and sustainability.


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Editor's Note

Food industry truth still under the microscope

B y the time many of you read this column, the documentary film “Fed Up” will have been screened in more than 20 American cities. If you haven’t heard about it, you will.


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Editor's Note

Same old label needs an update

 I’m an avid reader of food labels. On a typical trip to the supermarket, I get some of my most useful reading accomplished. When buying a new food or beverage product, I always check the total number of calories per serving and per container, as well as the trans fat, fiber and sugar levels.  


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Editor's Note

Retail check: Blurred lines expanding in grocery shopping aisles

Retail categories continue to blur, according to emerging research.

A research survey conducted last fall by King Retail Solutions shows shoppers’ attitudes about why and where they shop for groceries are evolving. 


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Editor's Note

Processors still seeing green as a key manufacturing initiative

Sustainability remains one of the top 10 trends affecting plant operations, according to Food Engineering's state of food manufacturing report.
While FSMA requirements, staffing issues, increased productivity and constantly evolving consumer demands may be top of mind for many people reading this column, sustainability remains one of the top 10 trends affecting plant operations, according to Food Engineering’s most recent State of Food Manufacturing report.
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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

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2014 October

The October 2014 issue of Food Engineering explores companies that have successfully grappled with "the new business reality" and are coming to terms with it being here to stay. Also, read about the work going on behind the scenes to keep FSMA on track.

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THE FOOD ENGINEERING STORE

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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.

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Food Master

Food Master Cover 2014Food Master 2014 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

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