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Is Listeria Monocytogenes Slipping Through Your Door?

Listeria Monocytogenes (Lm) is difficult enough to keep out of a food plant, but once it gets in, the real challenge begins. Fortunately, processors don’t have to go it alone.

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Turning Process Loss into Performance Gains: Waste Reduction Strategies for Food Manufacturers

Manufacturers that are shifting their views and approaches to waste reduction — seeing it as a critical driver of performance — are also seeing the greatest gains despite a shaky economic outlook.

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AI, Sustainability and Health: Top Food Industry Trends in 2026

Last year was an eventful year for the food manufacturing industry, and FOOD ENGINEERING expects many of the major themes to carry over into 2026.

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JANUARY 2026
Vol. 98, No. 1

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Why Prefabrication Delivers for Food Processing Facility Design and Construction

By combining the strength and resilience of concrete with the precision of controlled manufacturing, precast offers a durable, sanitary and schedule-efficient system uniquely suited to the modern food industry.

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New Plant Products

Colorful steak salad with cubed steak, tomatoes, cucumbers, feta, olives, and pickled red onions.

Sous Vide Offers Brand Flexibility While Enhancing Taste

Taste wins with sous vide, and companies are employing new pasteurization techniques to retain flavor and expand into food segments, such as pet food, protein and overall clean label eating.

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january 2026 | Volume 98 | Issue 1

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