Change is constant, and North American food manufacturers are determined to make sure that the performance in their plants is better tomorrow than it is today. That is one of the key findings in this year's State of Food Manufacturing Study, a survey measuring the pulse of the industry, first undertaken by Food Engineering in 1980. The concern with continuous improvement is virtually universal, based on responses to a new question on how survey respondents' organizations are addressing this need. 

Expectations of the dining experience have many influences for attendees. Among those influences are the generational expectations of food, food culture, and how we dine together. While some trends change year-to-year, we can also observe trends in expectations generation-to-generation. Ultimately, different age groups respond differently to trends in food service and in turn, we try to manage a responsiveness to expectations.

While we love creative chefs and professional cooks, July is the designated month of recognition for leaders in culinary trends and dining excellence. Dine out, take a cooking class, or create a delightful new recipe on your own. However you choose to celebrate, Thrive! Would love to hear about it because promoting creativity, especially when it comes to food, is what it’s all about.

Returning for its 13th season on 10, MasterChef Australia is heading back to the kitchen. Overseeing the MasterChef contestants are judges Jock Zonfrillo, Melissa Leong, and Andy Allen who entered the kitchen last season. Ready to encourage and push contestants to extend their repertoire, the trio are back to mentor the next batch of hopefuls.

(External Session)

The operator is responsible to the public for safe food manufacturing whether a plant must fulfill rules from a governmental body like the FDA or USDA, or it follows the requirements of a private organization like ANSI or a subset of standards such as those for the baking industry—BISS (Baking Industry Sanitation Standards).

The modern customer is health conscious and knows what works and what does not work with their body and their values. Concerns for animal welfare, the environment and wholesome nutrition drive the diets of many of your guests.

No matter the inspiration, as meeting professionals, it is important we understand the various dietary practices and learn how to meet and respect their needs.

And, as the world becomes more global, individuals from across the world will be attending events and offer the opportunity to reach a broader client base and provide new experiences.