Articles by Alyse Thompson-Richards

The 2026 edition will feature the largest trade show floor in its history, with more than 665,000 sq. ft. of exhibit space and more than 1,380 exhibitors.

Last year was an eventful year for the food manufacturing industry, and FOOD ENGINEERING expects many of the major themes to carry over into 2026.

A recent study by ABB reveals just how much unplanned downtime costs, but implementing a modernization strategy can help.

Bob Garrison, chief editor of Prepared Foods, Kelley Rodriguez, editor-in-chief of Refrigerated & Frozen Foods, and Alyse Thompson-Richards, editor-in-chief of FOOD ENGINEERING, discuss the biggest trends impacting the food industry in 2025 and beyond.

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

From major acquisitions to economic and policy changes, the food industry has had an eventful year. EIC Alyse Thompson-Richards takes a moment to reflect.

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

We’ve compiled the Top 10 processing and packaging equipment solutions FOOD ENGINEERING’s readers were most interested in this year.

Robert Garza, a former Campbell’s employee, released a recording in which Campbell’s CISO Martin Bally allegedly says the company’s products are for “poor people” and that they contain “bioengineered meat.”

FOOD ENGINEERING offers an overview of some of the latest alternative protein technology advancements and product introductions.