Articles by Joyce Fassl, Editor-in-Chief

The power of the young people

Looking at the past often helps us determine the best course of future action. 
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Next up? Generation gap of the Millennials

With all the sophisticated technology advances made in food manufacturing over the past two decades, I think it is odd that our industry seems to be suffering frequent and more devastating food recalls.
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Sustainability movement surges on

I may be dating myself when I tell you I sported an official Earth Day pin on the collar of my denim jacket back in 1970.
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I guess that's why they call it work

Food safety, sustainability, plant safety, outsourcing, trade secrets, lack of qualified workers. Sound familiar? If you work in the average North American food or beverage manufacturing plant, chances are you face these challenges each month and maybe even each day.
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Simply the best in plant innovation

For more than a quarter of a century, Food Engineering has, each year, honored one food or beverage manufacturing plant as a shining example of innovation. 
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Renewed commitment to employee training may be the ticket

Each year when we produce the Annual Replacement Parts directory issue of Food Engineering, the trends we uncover in purchasing habits are pretty standard fare.
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30th Annual Construction Survey: Projects Go Green

New construction projects are at their highest level since 2002, as processors demand energy-efficient, environmentally friendly plants.
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See the big picture; get better results

A 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.
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Don't think it can't happen to you

Lettuce, 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 spotlight.
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The latest reality show? Outsourced engineering

What were you doing 25 years ago today? Regardless of whether or not you were employed in the food industry, still in school, or heaven forbid, not born yet, you know how much the world has changed.
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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.


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

Food Engineering December 2014 Cover

2014 December

In the December 2014 issue of Food Engineering read about our Fabulous Food Plant feature on the Chelten House, a new facility in Las Vegas.

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FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
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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 Cover 2014Food Master 2014 is now available!

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