Articles by Joyce Fassl

After you have been doing something for 25 years, you have to hope you would finally get the hang of it.

About two months ago, a group of 80 people from the food and beverage processing industry got together in a quiet Utah mountainside community.

Every once in a while, I think it's a good idea to see where you have been in order to decide where you want to go.

If you want to be of service to the food industry, I suggest you keep on reading.

Over the past few decades, food and beverage manufacturers have fought tooth and nail to get the right products to the right consumers at the right time.

Is it the need to be first, the drive toward innovation or just the way we now do business in the 21st Century that causes food and beverage manufacturers to continue to work at breakneck speed?

Whether you call it lean manufacturing, getting more bang for the buck, increased productivity or doing more with less, it doesn't really matter.

Here we go again. Just when we learned that obesity kills nearly half a million people a year, the Centers for Disease Control (CDC) changed that number to 112,000.

Last September, Food Engineering hit a home run with the launch of its new strategic sales event ProcessTechnologyXchange (PTX).

On almost any night of the week, you can turn the television to the latest installment of so-called "reality television"-supermodels eating pig intestines, the boy-next-door running through the Amazon jungle, or twenty-somethings vying for millionaire jobs.