Putting food in perspective

For more then 40 years your trusted source for the food and drinks industry.

Time has not stood still

since the magazine was first launched in 1976 (as ‘Food Engineering International’), and neither has the magazine. The growth of the Internet has altered the role of trade magazines – news is readily accessible online, meaning that the emphasis of a good trade magazine is now more and more on strategic developments and analysis.

We are constantly reviewing

our role in the provision of high quality business information to managers in European food and drinks companies, both in print and online.

Putting together a new communications

plan presents a good opportunity to re-focus on your customer. Who are they? What do they do all day? What do they need to know? How do they need to receive this information? Which magazine would they choose to read, and why?

Our aim is to ensure

that Food Engineering & Ingredients is the magazine thats gets chosen to be read above all others – a combination of excellent editorial content in a style that is easily accessible. So while we hope you enjoy our magazine Food Engineering & Ingredients, and maybe even find some useful information in it to help you with your business, even more important to us is what your customer think of our publication!

The decision making unit (dmu)

is very diverse, with managers from all disciplines increasingly needing a broad awareness of industry developments and an understanding of what this could mean for their business. Hence our editorial coverage of four main elements of a food and drinks manufacturers business: Ingredients, Processing, Packaging and Food Safety.

So make sure your message is seen

by your target group.
With its high-quality readership, professional service, and objective editorial approach, Food Engineering & Ingredients is the magazine that hits the right target.