This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Concerns rise due to the need to increase throughput as consumers clamor for more and more innovative food selections in a biosphere being pushed to its limits.
One glance at this year’s Food Engineering State of Manufacturing survey indicates, that for the most part, food and beverage processors are facing a lot of issues—many the same as last year.
Production improvement is always a driver in manufacturing, but there are other areas of concern in food and beverage, as survey participants make clear.
From recall readiness to raw material and energy costs, Food Engineering readers weigh in on
issues affecting workers and the workplace for food manufacturing.
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."