Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois. Alyse has since served on Cannabis Products Insider and joined FOOD ENGINEERING in 2024. She has bachelor’s degrees in journalism and Spanish from Western Illinois University. Image courtesy of Thompson-Richards
To enhance distribution in the western U.S. – and set new standards for packaging and capital project execution – The Campbell’s Company has expanded its production facility in Richmond, Utah.
To enhance distribution in the western U.S. – and set new standards for packaging and capital project execution – The Campbell’s Company has expanded its production facility in Richmond, Utah.
The proposed $36 billion acquisition has received all but one of 28 required regulatory clearances. Antitrust review by the European Commission is ongoing.
FOOD ENGINEERING recently spoke to Arborea founder and CEO Julian Melchiorri, as well as Dr. Kalyan Chatakondu, global commercial director, about the company’s Biosolar leaf technology, turning microscopic plants into valuable food ingredients, and its partnership with ABInBev.
To recognize the growth, and encourage more young women to consider engineering, the UK-based Women’s Engineering Society is marking the 12th International Women in Engineering Day on June 23.
To recognize the growth, and encourage more young women to consider engineering, the UK-based Women’s Engineering Society is marking the 12th International Women in Engineering Day on June 23.
As part of its State of Industrial Maintenance report, MaintainX recently surveyed maintenance professionals across the U.S. and Canada with the goal of understanding the obstacles they face in 2025 and beyond.
EIC Alyse Thompson-Richards didn’t know exactly what to expect at her first Food Automation & Manufacturing Symposium, but she knew the attendees – including herself – would absorb a wealth of manufacturing knowledge.
A recent study by Purdue University’s Center for Food Demand Analysis and Sustainability looks at whether consumers understand the terms “processed” and “ultra-processed: and if they have their own opinions on them.
A recent study by Purdue University’s Center for Food Demand Analysis and Sustainability looks at whether consumers understand the terms “processed” and “ultra-processed: and if they have their own opinions on them.