Staff expansions and production efficiencies are bright spots in an industry feeling the effects of economic forces beyond its control.

Capital budgets are up, production outlooks are brighter as food industry professionals shift focus toward new opportunities.

Food and beverage companies feel the effects of a sour economy, though industry professionals see opportunities in market shifts.

From recall readiness to raw material and energy costs, Food Engineering readers weigh in on issues affecting workers and the workplace for food manufacturing.

Materials issues are emerging as defining factors in today’s food and beverage industry, as news headlines and our readers make clear.

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."