Joyce Fassl has spent most of her career in magazine management. As the former editor-in-chief of Food Engineering, Fassl has directed the magazine’s editorial staff since 1986, except for a two-year stretch where she oversaw content direction for the debut of Packexpo.com. Her expertise is creating dynamic print and online content, building top-notch editorial teams and managing innovative custom publishing projects and live events. She holds a bachelor’s degree in journalism from Penn State University. In addition to supervising all Food Engineering content, Joyce is Program Director for the Food Automation & Manufacturing Conference.
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?
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.
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.