Launched in 1991, the biannual conference brings together food engineers and technologists from across industries, academic institutions and government to discuss emerging challenges and potential solutions for delivery of safe, nutritious and sustainable foods.

In celebration of International Women in Engineering Day, Jayme Laser, Savannah Stellhorn and Jaclyn Navara share their experiences in the food industry and offer insight on how to support current and future women engineers.

Ahmik Hindman, senior networks and security consultant at Rockwell Automation, recently spoke about how food manufacturers can assess cybersecurity risks, implement security patches and build a cybersecurity risk management system.

Turn Industry 4.0 from a concept into a tangible business use case with this helpful assessment. Discover the key elements to implementing a successful project that provides business results that align with your company goals.

Green initiatives have shown that raising cold-chain temperatures by 3°C from -18°C to -15°C can save the industry money, but how well can equipment in service support the move?

As the regulatory landscape becomes increasingly complex, forward-thinking organizations are turning to Internet of Things (IoT) technology to ensure adherence to evolving standards throughout the production process.

At the IFT FIRST Conference, Mimi Bonnett of Innova Market Insights spotlighted the top food trends in the U.S. and Canada, while Michael Warter of Ruiz Foods delivered insights on machine learning and AI.

New remote service tools and robust asset management platforms enable food and beverage companies to envision AI-based strategies and facilitate product innovation across the enterprise.

Phrases such as “artificial intelligence” and “machine learning” are dominating headlines – and boardroom discussions – but what do they really mean? And more importantly, what can they do for food and beverage manufacturers?

By embracing TSN, food and beverage companies not only improve their OEE but also set the stage for a future where production lines are not just automated but intelligently interconnected and extremely flexible.

The expansion, in South Windsor, Conn., comes as part of the company's strategic plan to expand its production capabilities, innovate and meet strong demand for its meal solutions products.

The company offers a wide variety of services, including whole bird cut-up, custom breast and thigh deboning, breast and tender hand portioning, marination and re-packing.

Production from the Nashville facility will support Smithfield's existing portfolio of dry sausage brands including Margherita, Carando and Armour.

The facility will serve as the hub for Flora Food Group’s creams and cream cheeses products for the U.S., Canada and across the rest of the Americas region over time.

The projects will include the addition of five new cage-free layer houses across its locations in Florida, Georgia, Utah and Texas.

Located in Southern Idaho's "Magic Valley," the 100,000-sq.-ft. plant produces and packages frozen, fully baked Idaho potatoes known as OH!Tatoes.

The expansion will enable the company to increase its capacity to process and store excess food, handle repackaged goods and increase the number of trucks loading inventory.

Once operational, the 284,000-sq.-ft. plant will produce cocoa-free chocolate, nut-free spreads and bean-free coffee, and it will have the capacity to make 10,000 metric tons of cocoa-free chocolate annually.

The food manufacturing industry faces any number of challenges, both great and small, but according to Food Engineering readers, the future is bright.

Since 2014, respondents to Food Engineering’s annual State of Food Manufacturing survey have ranked automation as the No. 1 trend affecting the industry—until this year.

Constant changes, huge swings in demand or shifts in consumer behavior, employee safety, and a general uncertainty about what comes next are all present in the 2020 State of Food Manufacturing Survey.

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

During the Women in Food Manufacturing segment, the keynote covers how to turn an idea into a brand, which is followed by a women’s panel discussion.

In order to understand what factors are shaping the industry today and what obstacles operators face in 2022, Clear Seas Research, a B2B market research firm, recently surveyed processors about a wide range of today’s industry challenges, and here are some of the highlights from that report.

Survey results show an increase in demand for products, but supply chain and labor issues are preventing food manufacturers from a corresponding increase in revenue.

Manufacturers are consistently investing in their manufacturing processes as costs are finally starting to come down, albeit slowly.

Sommer joins Del Sol Food with more than 16 years of experience in finance and accounting.

Carrillo will oversee and implement quality control measures throughout the poultry processing operation.

The fully continuous, automated and chilled dough substrate processing system reduces manufacturing costs and can produce  range of plant-based meat products at volumes of 2,500-5,000 lb./hr. on a single processing line.

PepsiCo says the acquisition will complement its portfolio with the addition of an authentic, Mexican-American brand, while also growing its better-for-you food offerings.

During her tenure as vice president of customer and community, Hughes was instrumental in nearly doubling the organization's revenue.

Known for its range of sun-dried fruits including tomatoes, apricots, cherries and berries, Traina Foods is poised to expand its sun-dried tomato offerings.

Jarrett Foods offers a range of high-quality products, such as whole bird cut-up, custom breast and thigh deboning, breast and tender hand portioning, marination, and re-packing services.

Dusangh and Bakker will report to global president of Mars Food & Nutrition, Shaid Shah, and will begin these roles immediately.

Children's Geographies; 10/01/2022
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The post Explaining socioeconomic inequality in food consumption patterns among households with women of childbearing age in South Africa was curated by information for practice.

Studio Aisslinger’s colorful and vibrant Le Big TamTam food court offers shoppers culinary and visual treats in Hamburg, Germany.

1202 E 38th St, Indianapolis, IN 46205
Friday, November 8, 9am – Tuesday, November 12, 2024, 8pm

Prepare for the ultimate culinary showdown at the 2024 World Food Championships (WFC)!

Over 1,500 chefs, home cooks, and professional teams from around the globe will compete for the coveted title of World Food Champion and a share of hundreds of thousands of dollars in prize money.
From sizzling steaks to decadent desserts, the WFC showcases ten official categories, offering a feast for the eyes and the taste buds. Whether you’re a passionate foodie, an aspiring chef, or just looking for a fun and delicious experience, the WFC has something for everyone.

Event Highlights:
Date: November 8-12, 2024
Location: 1202 E 38th St, Indianapolis, IN 46205
Special Features: Live cooking demos, tasting experiences, and opportunities to meet culinary stars!

Don’t miss out on this exciting event celebrating culinary creativity and excellence. Tickets are on sale now! For more information and to purchase tickets, visit worldfoodchampionships.com.


Follow on social media for the latest updates and behind-the-scenes action:
Facebook: World Food Championships
Instagram: @worldfoodchampionships
Twitter: @WorldFoodChamp

Ticket Web Link: www.indianastatefair.com…
Communities: Bedford, Bloomington, Brown County, Columbus, Franklin, French Lick/West Baden, Greencastle, Greene County, Greensburg, Greenwood, Indianapolis, Kokomo, Martinsville, Seymour, Spencer, Statewide, Terre Haute
More info: worldfoodchampionships.com

Cà Phê, Hand-Smashed Lime Tea, and Sour Pomegranate Doughnuts by EverOut Staff Welcome to November! Kick off the month with fresh lime tea from The Lime Stand, açaí bowls from the new gluten-free bakery Kirari West, and Vietnamese coffee from Friends Share Cà Phê. Plus, find out where to get passionfruit frozen custard and sour pomegranate doughnuts. For more ideas, check out our food and drink guide.

NEW OPENINGS & RETURNS

Friends Share Cà Phê
Bridgetown Bites reports that this Vietnamese cafe pop-up is set to launch inside the recently opened Friends Share community space in East Portland from 10 am-2 pm on Sunday, November 3. The menu will feature coffee, jasmine tea, hot chocolate sweetened with condensed milk, and bánh mì.
Centennial

Pasta, Dumplings, and More by EverOut Staff For obvious reasons, I suspect we could all use some soul-warming nourishment to bolster our spirits right about now. We've compiled this list of fortifying options, including noodle soups, pizza, dumplings, pasta, soul food, and more, so you can get your comfort food fix. For more ideas, check out our food and drink guide. PIZZA

Apizza Scholls
Serious Eats founder Ed Levine once dubbed this "Neo-Neapolitan" pizza destination "one of the top five pizzerias in America."
Sunnyside

Crumbl Cookies, Hawaiian Plate Lunches, and Two New Spots for Book Lovers by EverOut Staff Avid readers are in luck, as two bookish new businesses hit the local food and drink scene. Plus, the social media sensation Crumbl Cookies makes its debut in Eliot today, and Bugatti's Ristorante in West Linn bids farewell. For more ideas, check out our guide to comfort food in Portland and our food and drink guide.

NEW OPENINGS & RETURNS

Bold Coffee and Books
Couple Tim and Ali Shaw hosted the grand opening of this coffee shop/bookstore with a focus on diverse authors in October. Ali has two decades of experience in the book industry, while Tim has spent 22 years in counseling and social work. Their menu includes coffee, tea, and specialty drinks like the "Honeybunch" (espresso, steamed oat milk, condensed milk, honey, and a sprinkle of cinnamon), as well as items like breakfast burritos and bagels.
Goose Hollow

Earlier this year, the city of Lebanon gave a small group of residents the chance to bring not their trash and recyclables to the local landfill, but their compost too. It makes Lebanon one of a few cities in the state helping residents reduce food waste, which is a major contributor to climate change.

Within the next twelve months, kiosks will be mainstream in the UK quick service restaurants (QSR), fast food and the casual dining market, according to the first UK research into consumer views and hospitality sector plans.

Across the globe, enough food is produced to feed 10 billion people, yet hunger and famine still prevail. Each year, around 931 million tonnes of food is wasted following production and processing; of this, 569 million tonnes (61%) is consumer waste, and 118 million tonnes (13%) comes from retail.

The low migration inks market size is projected to be worth US$ 1.4 billion in 2023. The market is likely to surpass US$ 2.8 billion by 2033. It is expected to showcase growth at an impressive CAGR of 6.9% during the forecast period.

Experts at the Mayo Clinic have identified certain eating habits that can shorten one's lifespan, revealing that even foods that are considered healthy can have a negative impact. According to their research, it's best to avoid consuming too many diet drinks as they often contain sugar substitutes that can be harmful. Furthermore, inadequate water intake can also speed up the aging process and lead to poor health. Juices with high sugar content should also be consumed in moderation, with natural alternatives being the preferable option. Frequent consumption of soda can lead to rapid weight gain and excessive cholesterol production.

In Xander's first Good Vibes Only episode, YouTuber Joel Bennett joins to share his love for his new home Seoul, a city halfway across the globe. Watch as they hit it off instantly over their...

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Former LA Times food writer Russ Parsons offers John Rabe a piece of pie, in John's Mercedes; Credit: John Rabe/KPCC

Semi-retired, former LA Times food writer Russ Parsons appeared often on Off-Ramp over the years, helping to explain the city’s communities through their food, as well as giving solid cooking advice. For the final edition of Off-Ramp, John picked up Russ at Jongewaard's Bake-N-Broil, a Long Beach institution.

Parsons brought John an olallieberry pie (a cross of 'Black Logan' blackberries and youngberries), whilst the inimitable Parsons -- author of "How to Pick a Peach: The Search for Flavor from Farm to Table" and "How to Read a French Fry: And Other Stories of Intriguing Kitchen Science" -- opted for the coconut cream.

Listen to the audio for John and Russ' observations on how food brings the disparate cultures of Los Angeles together, and to hear about which part of hosting Off-Ramp is as humbling for John as it is for Parsons when readers tell him they cook his food at Thanksgiving.

This content is from Southern California Public Radio. View the original story at SCPR.org.