Articles by Joyce Fassl

I may be dating myself when I tell you I sported an official Earth Day pin on the collar of my denim jacket back in 1970.

Food safety, sustainability, plant safety, outsourcing, trade secrets, lack of qualified workers. Sound familiar? If you work in the average North American food or beverage manufacturing plant, chances are you face these challenges each month and maybe even each day.

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. 

Each year when we produce the Annual Replacement Parts directory issue of Food Engineering, the trends we uncover in purchasing habits are pretty standard fare.

New construction projects are at their highest level since 2002, as processors demand energy-efficient, environmentally friendly plants.

A recent Food Marketing Institute (FMI) survey reports that consumers are changing the way they shop not only because of recent foodborne outbreaks, but also due to rising energy costs. Unfortunately for the food industry, the survey also says the number of consumers completely or somewhat satisfied with the safety of supermarket food declined from 82 percent last year to 66 percent this year, the lowest point in almost two decades.

Lettuce, spinach, peanut butter and pet food are part of many Americans’ daily lives. As ordinary as these products may seem, we have all seen in the past year how extraordinary circumstances can suddenly put processors in a very unwanted spotlight.

What were you doing 25 years ago today? Regardless of whether or not you were employed in the food industry, still in school, or heaven forbid, not born yet, you know how much the world has changed.

I have a confession to make. When I was a teenager, I knew absolutely nothing about the engineering profession.