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Home » Authors » Joyce Fassl

Articles by Joyce Fassl

Achieving gold standard performance in manufacturing

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Joyce Fassl
January 1, 2007
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If one of your co-workers told you about a worthwhile food industry conference focusing on manufacturing issues, you might decide to take a look at the program to see if
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Editor's Note: Attention: You are doing very important work

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Joyce Fassl
October 1, 2006
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As this issue of Food Engineering goes on the press, our industry is facing some very serious food safety challenges. The E. coli contamination of spinach has most likely caused at least one consumer to pay the ultimate price: loss of life.
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Actions speak much louder than buzzwords

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Joyce Fassl
September 6, 2006
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Innovation may be the most overused descriptor in the food industry today, but unlike the buzzwords that have come, gone and unfortunately remain, it still has real meaning. While phrases like paradigm shift or bandwidth make many people roll their eyes, the act of innovation truly affects profit and loss.
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Editor's Note: In search of the next winner

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Joyce Fassl
August 3, 2006
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Dannon, Pepperidge Farm, Coors and Frito Lay. What do these four companies have in common? Popular consumer brands? Delicious products to consume?
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Can we walk the walk without talking the talk?

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Joyce Fassl
July 18, 2006
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As a born and bred Philly girl, I watched in wonder as the world media picked up the story of the South Philadelphia cheese steak landmark with the little tiny sign in its window demanding that all patrons place their orders in English. After all, this is America, right? Not really, it's South Philly where people are earthy, honest and anything goes.
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Editor's Note: Relying on innovation to meet production challenges

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Joyce Fassl
June 4, 2006
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Now is the time of year when Food Engineering begins to evaluate what our readers will want to read in the next 8 to 16 months. In fact, our publishing company was founded on this principle: helping people succeed in business with superior information.
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Editor's Note: Grab the mini-packs and run

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Joyce Fassl
May 8, 2006
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I'd like to take this opportunity to thank all of my colleagues in the food and beverage industry for finally bringing to market a group of products I have been requesting for more than a decade: single-serve packs of food & beverage, the latest of which are the popular 100-calorie packs.
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Editor's Note: Amaze yourself

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Joyce Fassl
March 9, 2006
No Comments
Do you ever consider how much you accomplish in a day, a week or a year? We do. Each year at this time, Food Engineering's editorial team begins work on a three-and-a-half month project that provides a very unique service to our industry-the Food and Beverage Plant Construction survey. In its 29th year, this research survey uncovered more than 500 plant projects of $1 million or more last year.
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The best is yet to come, and it'll be fine

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Joyce Fassl
February 8, 2006
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I am writing this column on the day they call the most depressing day of the year: January 24. By the time you read this, say around mid-February, I am not so sure that day will seem any different.
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Simply innovational

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Joyce Fassl
January 7, 2006
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As we prepared this issue's cover story on innovation in food manufacturing, I was reminded that innovation comes in all shapes and sizes.
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