Food Engineering’s annual State of Food Manufacturing shows processors are still responding to the effects of COVID-19.

We had a minor snag with one of the feature stories for this issue.

COVID-19 has re-affirmed the need for design changes in food plants to help prevent spread. Processors are also re-evaluating their facilities’ security readiness.

Food and beverage processors look for new ways to improve operations while facing the ongoing challenges of the COVID-19 pandemic.

Recent events show just how important it is to be truly prepared.

The FDA, Centers for Disease Control and Prevention (CDC), and the Occupational Safety and Health Administration (OSHA) will hold a webinar on Tuesday, September 1 from 2:30-3:30 pm EST to provide a COVID-19 update for food operations stakeholders.

Few industries have been as impacted by COVID-19 as manufacturing, especially those in food and beverage.

During a crisis, we often hear from leaders who feel like they’re stuck in a never-ending cycle of putting out fires all day and never getting ahead of the game, much less operating strategically. When you’re operating in this mindset, chances are your communication efforts are suffering.

Creating a buzz throughout the global food industry, the H.J. Heinz Company and Kraft Foods Group, Inc. announced a merger deal Wednesday to create The Kraft Heinz Company financed in part by American business mogul Warren Buffet, becoming the third largest food and beverage company in North America.

The 3-A Sanitary Standards, Inc. board of directors named Carl Buell chair and elect­ed the 2015 officers: Ronald Schmidt, vice chair; Kenneth Anderson, secretary; and Dan Meyer, treasurer.