Food manufacturers face diverse challenges in meeting the needs of consumers around the world.

Extended Shelf Life for Refrigerated Foods A number of technologies can deliver longer shelf life.

E-manufacturing can integrate plant control systems with the rest of the enterprise to share real-time information, cut costs, boost productivity and improve product quality.

When an Avian influenza (AI) outbreak in early spring quarantined poultry farms on the eastern seaboard, a collective shudder was felt by processors, breeders and regulators.

Not necessarily. Food Engineering readers rate food safety as the top criterion for their firms' packaging, though cost is always a consideration.

Food Engineering's second annual Best Practices Survey reveals deep cuts in manufacturing costs over the past five years, largely due to improved operator training. Benchmark your plant against survey results!

Food Engineering’s annual State of Food Manufacturing survey finds an industry cautious about the economy as it maintains slow and steady growth.

Solid salary gains are accruing to food engineers and managers, despite the soft economy.

Short of putting warning labels on their products, food processors need to balance between the safety steps they take and the expectations of customers and consumers.

The technology of automation is putting a premium on plant employees, but precise training can create masters of the machines.