A decade ago, the burning issues on the pages of Food Engineering included packaging line efficiency, efficient consumer response (ECR), consolidation and cost cutting. It seems that some things never change; they just get different monikers such as supply chain management, continuous improvement and operational excellence. Things that were major improvement projects ten years ago are now standard operating procedures.
As they did in 1995, today's processors see the need for greater automation and feel the push from consumers. However, a few things have changed the way we do business. Increased security needs and regulatory requirements have come along since September 11. The high energy costs we see today are, according to some political pundits, closely connected to events surrounding 9-11 and the subsequent war. All in all, the food industry has made great strides with HACCP plans and CFR 21 part 11 compliance in most plants.