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Home » Authors » Joyce Fassl

Articles by Joyce Fassl

Achieving gold standard performance in manufacturing

Joyce Fassl, Editor in Chief
Joyce Fassl
January 1, 2007
If one of your co-workers told you about a worthwhile food industry conference focusing on manufacturing issues, you might decide to take a look at the program to see if
Read More

Editor's Note: Attention: You are doing very important work

Joyce Fassl, Editor in Chief
Joyce Fassl
October 1, 2006
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.
Read More

Actions speak much louder than buzzwords

Joyce Fassl, Editor in Chief
Joyce Fassl
September 6, 2006
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.
Read More

Editor's Note: In search of the next winner

Joyce Fassl, Editor in Chief
Joyce Fassl
August 3, 2006
Dannon, Pepperidge Farm, Coors and Frito Lay. What do these four companies have in common? Popular consumer brands? Delicious products to consume?
Read More

Can we walk the walk without talking the talk?

Joyce Fassl, Editor in Chief
Joyce Fassl
July 18, 2006
As a born and bred Philly girl, I watched in wonder as the world media picked up the story of the South Philadelphia cheese steak landmark with the little tiny sign in its window demanding that all patrons place their orders in English. After all, this is America, right? Not really, it's South Philly where people are earthy, honest and anything goes.
Read More

Editor's Note: Relying on innovation to meet production challenges

Joyce Fassl, Editor in Chief
Joyce Fassl
June 4, 2006
Now is the time of year when Food Engineering begins to evaluate what our readers will want to read in the next 8 to 16 months. In fact, our publishing company was founded on this principle: helping people succeed in business with superior information.
Read More

Editor's Note: Grab the mini-packs and run

Joyce Fassl, Editor in Chief
Joyce Fassl
May 8, 2006
I'd like to take this opportunity to thank all of my colleagues in the food and beverage industry for finally bringing to market a group of products I have been requesting for more than a decade: single-serve packs of food & beverage, the latest of which are the popular 100-calorie packs.
Read More

Editor's Note: Amaze yourself

Joyce Fassl, Editor in Chief
Joyce Fassl
March 9, 2006
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.
Read More

The best is yet to come, and it'll be fine

Joyce Fassl, Editor in Chief
Joyce Fassl
February 8, 2006
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.
Read More

Simply innovational

Joyce Fassl, Editor in Chief
Joyce Fassl
January 7, 2006
As we prepared this issue's cover story on innovation in food manufacturing, I was reminded that innovation comes in all shapes and sizes.
Read More
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