As this issue’s cover story explains, the state of food manufacturing is slowly trending upward. But, while business indicators are gradually improving, some of the current challenges in food manufacturing remain unchanged: the need for increased automation, advances in food safety and a more highly skilled workforce.
As we put together this enormous January issue, the Food Engineering staff was also putting the final touches on the program for the 2013 Food Automation & Manufacturing Conference (FA&M), scheduled for April 12-15 in Naples, FL.
This year’s World Food Prize honors a US-born scientist’s work in reshaping farming practices to make them more efficient and productive by changing the way water is delivered.
From fractionating milk solids to waste treatment aimed at zero liquid discharge, filtration is playing a growing role in the food industry, provided manufacturers can keep membranes clean.