Simply the best in plant innovation

August 2, 2007

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. This year we continue the tradition with the search for the 2008 Food Plant of the Year.

What does it take to be a winner? A commitment to excellence, an outstanding new facility, or a major plant renovation or expansion project completed in 2007.

If you’d like to join the ranks of past winners including T. Marzetti, Dreyer’s Grand Ice Cream, Pepperidge Farm, The Dannon Company, Coors, Frito-Lay and Campbell Soup, please read on.

Any new food/beverage plant or major retrofit that became fully operational in calendar year 2007 is eligible for the 2008 Plant of the Year award. Plants should produce finished processed food/beverage products designed for human consumption. All facilities entered in the competition must be available by January 2008 for an editorial visit to be part of our April 2008 issue.

Projects will be judged on the following criteria:

n Contribution to the company’s long-term business plans/strategies

n Innovation in processing and packaging and post-production material handling

Productive integration of workers into overall plan

On-time/on-budget performance

Sustainability initiatives

Worker safety innovation

Food safety innovation

State-of-the-art automation and software technologies

Flexible manufacturing

Supply chain management.

All entries are due December 3, 2007. For a complete list of requirements and information on entry preparation, please visit www.foodengineeringmag.com. and click on Plant of the Year Entry Form.

The 26th annual Food Plant of the Year award will be presented on April 8, 2008 at Food Engineering’s Food Automation & Manufacturing Conference and Expo, scheduled for April 6-9 at the Sheraton Sand Key Resort in Clearwater Beach, FL.

Please contact me if you have any questions. I look forward to hearing about your latest manufacturing innovations.

Joyce Fassl has spent most of her career in magazine management. As the former editor-in-chief of Food Engineering, Fassl has directed the magazine’s editorial staff since 1986, except for a two-year stretch where she oversaw content direction for the debut of Packexpo.com. Her expertise is creating dynamic print and online content, building top-notch editorial teams and managing innovative custom publishing projects and live events. She holds a bachelor’s degree in journalism from Penn State University. In addition to supervising all Food Engineering content, Joyce is Program Director for the Food Automation & Manufacturing Conference.

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