Clif Bar's Twin Falls bakery was named Food Engineering’s Sustainable Plant of the Year in 2017. The Indianapolis bakery has a different—although equally successful—story to tell.

Beginning with our July issue, Food Engineering will be a 100% digital publication.

Day-to-day operations are still the highest priority, even as food and beverage processors work to protect employees and contractors from coronavirus.

The coronavirus pandemic we’re dealing with has created a situation that is beyond anyone’s control. That means we adapt, adjust and make the best of it.

We all have those days when a bunch of little stuff is getting under our skin. But then we have those other days, where we don't joke or complain about having "one of those days" because something has gone seriously wrong.

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 …

After the mad dash to end one year, January seems like a chance to get your feet back under you as you start the next.

Whether it’s water efficiency, packaging, food safety, material flow or anything else you can think of, there is always a point in the process that creates challenges, and that point is usually a headache for processors of any size.

The small stuff falling through the cracks is often an indicator of larger issues within an organization, and paying close attention to the details can often help head off those larger issues.