With in-person gatherings still not possible, the 2020 Food Automation & Manufacturing conference shifted to a virtual platform for the first time. Although it was a different format, one thing stayed the same: A number of industry experts provided attendees with valuable insights on topics ranging from successful project management to the engineering challenges of alternative meat, and almost everything in between.

In last year’s February issue, I wrote about how I was trying to overcome the depressing sight of snow and ice on the ground by thinking ahead to April and our annual Food Automation & Manufacturing Conference in Miami. The more things change …

From the first session on Monday morning to the final session on Wednesday, FA&M featured speakers who were engaging, insightful and gave attendees a lot to think about.

Welcome to the new FA&M report, our coverage of the 20th annual Food Automation & Manufacturing Conference, Food Engineering’s premier event.

The four-day conference in Miami will be a great opportunity for food and beverage processors who want to learn more about where the industry's going and how we'll get there.

One of the main purposes of FA&M is to explore the future of food processing and what food and beverage companies are doing now to position themselves well for the next few years.

If there is one thing you need to know now about the digital revolution, it is that it is much more than merely purchasing new equipment, software or services.

A look at the top three trends that emerged throughout the conference including: employee issues, software integration and sustainability.

The state of food manufacturing is generally good. This is what we found when we polled Food Engineering readers a few months ago.