Alyse Thompson-Richards

Christine Daugherty, vice president and chief sustainability officer at Conagra Brands, discusses the company’s approach to developing goals for packaging, carbon reduction and water stewardship, as well as Conagra’s Sustainable Development Awards, which recognize innovative, plant-level efforts to operate more sustainably.

See where the world’s leading food and beverage companies landed in FOOD ENGINEERING's 2026 Top 100 ranking, as economic pressures, major acquisitions and shifting strategies reshaped the industry in 2025.

One of my favorite times of the year is approaching, and it’s not just because autumn is on its way. While I do enjoy the cooler temperatures and the seasonal activities that fall brings, this time of year also marks the release of our annual Top 100 ranking.

FOOD ENGINEERING EIC Alyse Thompson-Richards recaps some recent plant openings and expansions in the food and beverage industry.

Rebecca Brady, CEO of Top Seedz, and her husband Will Brady, COO, are expanding and automating operations, recently commissioning a second manufacturing line. This has doubled production capacity, putting Top Seedz on track to reach $100 million in annual sales.

EIC Alyse Thompson-Richards reports on recent food and beverage industry developments, including new plants from Bauducco and Gelatys, expansions from Killer Brownie and DG Foods, and Good Culture’s partnership with a Michigan dairy co-op.

EIC Alyse Thompson-Richards recaps some recent plant openings and expansions in the food and beverage industry.

It's essential to remember that the primary goal of food manufacturers is to provide products for consumers. Understanding consumer demand, trends, and behaviors is key, as these factors greatly impact product and process design.

Food manufacturers face stricter demands as recalls and outbreaks push a more reactive focus on food safety. Responsibility is shifting from quality teams to shared ownership, using cross-functional approaches to improve safety, compliance, and daily practices.

Food safety underpins every aspect of food manufacturing, yet new CRB research shows cost and competing priorities continue to hinder improvements. This month's From the Editor explores why investing in hygienic design and facility planning remains essential.