ProFood World provides information to manufacturing, engineering, operation and supply chain/logistics executives in the global food and beverage manufacturing industry. Reports on news, trends, products, and technologies in food safety, automation, process, packaging, material handling, and sustainability. They are not interested in pitches from ingredient companies, food service suppliers, bars, nightclubs and restaurants.

Established in 1919 for executives in the foodservice industry, including those operating resorts, clubs and catering operations. Dedicated to the success of full service restaurants, delivering up-to-date menu trends, operating tips, wait staff training and recipes to qualified foodservice decision-makers in full service restaurants, hotels, resorts, fast casual restaurants and clubs. Covers restaurant management and marketing, as well as food and beverage trends, health and safety issues, recipes and food preparation tips. Regular issue features include news on industry trends, new product listings, management topics, food and beverage trends and menu ideas. The outlet offers RSS (Really Simple Syndication).

Established in 1947 and serves as the official publication of the Institute of Food Technologists. Designed as a forum to cover developments in food products and processes, along with their effective regulation. Regular issue features include a monthly overview of pertinent industry trade shows/meetings, a book review section, letters, patent information and reviews of developments of equipment, ingredients, and services related to laboratory work. Other features include news on the development and regulation of new and improved ingredients, including their applications and processes, news and analysis of the use, quality, and safety of foods, emerging trends and their impact on consumers, and connections between food and health. Food Technology DOES accept bylined articles/submissions.

This outlet covers farming and agriculture.

Written for on-site or non-commercial/institutional food service directors in schools, colleges, hospitals, nursing homes, and prisons, both self-operated and managed by contract companies. Content stresses management operational systems, food presentation and merchandising, and the application of new products. Regularly covers industry issues and events, operational topics and food trends that affect the noncommercial foodservice industry. Includes career opportunities, buying tips, new recipe applications, equipment, new products, food safety and facility layout and design information. The outlet offers RSS (Really Simple Syndication).