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Home » Topics » Exclusives Stories

Exclusives Stories
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Plant of the Year: Opportunity Knocks for T. Marzetti

Kevin T. Higgins
April 2, 2007
Long on cash and short on capacity, T. Marzetti Co. took the plunge two years ago and began construction of its first new plant in more than half a century. Now it intends to exploit its new asset.
Read More

Microwave Systems: Revolutionary Lightwaves Boost Quality

Kevin T. Higgins
March 1, 2007
Signal variability has blocked widespread use of microwave technology in food processing. That is about to change.

Read More

Outsourcing Engineering
Redefining Priorities for New Age Engineers

Kevin T. Higgins
February 1, 2007
Sometime between 1990 and today, outsourcing migrated from a trend to a way of life for food engineers. Professional skills haven’t been devalued but rather redefined to better fit corporate business models.
Read More

Implementing Best Practices

Wayne Labs
Wayne Labs
January 1, 2007
Applying a best practices strategy in parallel with an automation strategy can enhance your competitive edge.
Read More

Annual Salary & Job Satisfaction Survey: Life is Good, But it Could be Better

Joy LePree
December 1, 2006
Life is good in the food and beverage industry, at least according to Food Engineering’s 2006 Salary and Job Satisfaction Survey respondents.
Read More

The New Math of Energy Efficiency

Kevin T. Higgins
November 1, 2006
As the benchmark price of a barrel of oil slid below $70, then $60 in early fall, the hearts of energy-conscious engineers sank with it. Investments in energy efficiency are a tough enough sell when commodity prices for gas, oil and electricity soar; when energy costs are retreating, ownership is even less inclined to invest in energy efficiency.
Read More

21st Annual Packaging Trends Survey

Kevin T. Higgins
October 1, 2006
Given the importance of packaging in protecting and promoting products on store shelves, it is no surprise that food and beverage companies are investing more dollars in superior materials and advanced automation to deliver goods to market.

Read More

State of Food Manufacturing
The Quest for Continuous Improvement

Kevin T. Higgins
September 2, 2006
Change is constant, and North American food manufacturers are determined to make sure that the performance in their plants is better tomorrow than it is today. That is one of the key findings in this year's State of Food Manufacturing Study, a survey measuring the pulse of the industry, first undertaken by Food Engineering in 1980. The concern with continuous improvement is virtually universal, based on responses to a new question on how survey respondents' organizations are addressing this need. Given a list of eight options, none of the 186 food professionals who answered the question selected, "No program in place."
Read More

Data Automation & Food Safety

Kevin T. Higgins
August 1, 2006
Identifying your risk is the first step in the decision to invest in an automated record-keeping system.

When it comes to food safety, risk management, not ROI, is the metric of choice for America's leading food brands when evaluating track and trace systems.
Read More

Standardization:
The next frontier

Kevin T. Higgins
July 18, 2006
"Faster, cheaper, standardized" might best summarize the prevailing wish list for plant spare parts, based on written comments from industry professionals in Food Engineering's 2006 Replacement Parts and Components Trends Survey. The fourth annual study of food and beverage personnel involved in spare parts ordering posed the open-ended question, "What actions could OEMs take to make you a more satisfied customer?" Predictably, lower prices were the most frequently mentioned way to buyers' hearts, though rock-bottom pricing isn't what they have in mind.
Read More
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