Even an octogenarian has to keep up appearances

Notice anything different? I sure hope so. Behind the scenes at Food Engineering for the past year, we have conducted focus groups with readers, monitored the best business magazine designs in America and ruminated about how to improve the publication you are now holding.

The result is a fresh and modern graphic redesign of an 80-year-old Food Engineering.

Just as package redesigns attract new consumers or address environmental concerns, and equipment upgrades provide new efficiencies or boost flexibility in the food plant, believe it or not, trade magazines are not exempt from the quest for continuous improvement.

For this extreme makeover, we lightened up the layouts, added more appealing white space and filled each page with a leading-edge-and easier to read- graphic style.

As you know, it often feels good to buy new clothes, paint the living room or get behind the wheel of a new car, so we hope you agree that Food Engineering’s new look makes you feel good by getting to the information you need at a faster pace, thanks to our more usable format.

Please rest assured that while our cover logo has changed, our coverage of the dynamic food and beverage manufacturing industry has not. In fact, focus groups show we are right on track when delivering the best mix of automation, food safety, plant efficiency and sustainability feature articles in tandem with case studies and news about equipment updates.

Today, disseminating information is very different than it was when the first issue of Food Engineering was printed in 1928. Whether it is in person at the Food Automation and Manufacturing Conference & Expo or ProcessTechnologyXchange, in print with Food Engineering or online at www.foodengineeringmag.com, we want to be your essential source of information.

Of course, we will continue our tradition of concise and up-to-the-minute editorial coverage of food and beverage processing, and as always, we welcome your feedback.

In today’s fast-paced manufacturing environment, innovation and change are paramount. So yes, even an octogenarian has to keep up with the times.

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Joyce Fassl has spent most of her career in magazine management. As the former editor-in-chief of Food Engineering, Fassl has directed the magazine’s editorial staff since 1986, except for a two-year stretch where she oversaw content direction for the debut of Packexpo.com. Her expertise is creating dynamic print and online content, building top-notch editorial teams and managing innovative custom publishing projects and live events. She holds a bachelor’s degree in journalism from Penn State University. In addition to supervising all Food Engineering content, Joyce is Program Director for the Food Automation & Manufacturing Conference.