Food Engineering – State of Food Manufacturing Report

Stay informed and gain a competitive edge in the food and beverage manufacturing industry with our comprehensive Food Engineering - State of Food Manufacturing Report. This invaluable resource provides detailed insights into the issues, technologies, and methodologies that are shaping the future of food manufacturing. From understanding budget allocations and productivity improvements to exploring the latest food safety practices, this report equips industry professionals with the knowledge needed to drive success and innovation. Whether you're involved in engineering, design, architectural, or construction services for food and beverage manufacturing facilities, this report offers critical information to enhance your strategic planning and operational efficiency.

This report is essential for professionals across various roles in the food and beverage manufacturing industry, including:

Vice Presidents, Directors, and Managers: Involved in Food Engineering, Planning, Manufacturing, Sales, Business Development, Product Development, and Operations.

Engineering and Design Professionals: Seeking to understand the latest trends and technologies impacting the design and construction of food manufacturing facilities.

Architectural and Construction Services Providers: Focused on the structural and design changes within food and beverage manufacturing plants.

Product Development and Consumer Insights Teams: Looking to align product offerings with the latest industry practices and consumer demands.

Suppliers and Distributors: Providing equipment, ingredients, and information to support the food manufacturing industry, and aiming to better understand client needs and industry standards.

Objectives of this research are to evaluate the state of the market by identifying current issues and future trends. Specifically, this research seeks to identify:

Identify how throughput and budgets have changed compared to the previous year, and determine where investments are being allocated.

Understand the structural changes within food and beverage manufacturing organizations over the past year.

Explore the methods and technologies being used to improve productivity and operational efficiency in food manufacturing.

Assess the strategies and practices being implemented for food safety, ensuring compliance with industry standards and regulations.

Online surveys completed by active, qualified subscribers to the print, digital, and/or eNewsletter of Food Engineering who have purchase influence over equipment, products, and services for food or beverage manufacturing companies and Architecture, Engineering, Design/Build, Construction Professionals who provide services around purchasing for production, packaging and processing equipment.

Data was collected May 29 – June 12, 2024

This report also was published in 2023, 2022, 2021, 2020, 2019, and 2018. If you have questions or wish to purchase past published reports, please contact us using our contact us form at: https://www.myclearopinioninsightshub.com/contact

We use SPSS, a statistical software package, to tabulate all closed-ended numerical data, while open-ended questions are either summarized, coded, or included as written by respondents. Data is presented in graphic and tabular formats, detailing the number of respondents for each question. Sample sizes may vary throughout the report due to skip logic, data cleaning, or missing responses, and some totals may not equal 100% due to rounding. Key metrics include the mean (arithmetic average) and median (middle value of responses). Net values, such as top 2 box scores, may not match individual percentages due to rounding. Sample sizes are indicated as 'n=xx,' with sizes of 30 or more considered statistically reliable, while those below 15 are interpreted directionally. Statistical significance is highlighted at a 90% confidence level, showing results that are likely not due to chance. Significant differences between response options are clearly indicated in the report.