Articles by Alyse Thompson-Richards

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.

Many food manufacturers may not know where to begin implementing AI, and new research from IFS shows they’re not alone. However, to realize gains and stay competitive, getting started is key. 

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

Food and beverage manufacturers are investing in equipment and training despite difficult economic conditions.