Why have pretzels become so popular in today’s chain and independent restaurants? The trend and popularity are evident in the growth phase of the “Flavor Lifecycle.”
From a business standpoint, incorporating things like sustainable design makes sense because it helps the bottom line. But having a strong message of sustainability associated with a business is also advantageous in the food and beverage industry from a branding perspective.
This generation cares more about the benefits of the products, so the goodness should be spelled out on the packaging. Millennials are also on the lookout for sustainable packaging, and studies show the group flocks toward shelf-stable cartons instead of cans.
The lesson for food companies is not to open a chain of food trucks but to visit them frequently and pay attention to new flavors and dishes. In addition to getting a great food experience, you’ll have taken a trip into the heart of American food culture.
A customer is much more likely to remember your business if you have an eye-catching symbol that goes along with it. This is probably the number one reason why it is important that companies incorporate a logo into their brand image.
While operators are offering more new, unique beverages today, they are also cutting back on offerings. Technomic’s MenuMonitor shows a 3.3 percent decrease in non-alcohol beverage offerings at Top 500 chains from 2013 to 2014.
As the economy has turned around and employers have been seeking to invest in fresh blood, a consistent tone of unemployable youth has been ringing from the manufacturing and engineering ranks.
The St. Louis Rams’ concessions partnership with Delaware North Companies Sportservice has resulted in a plethora of exciting new ideas, including the lowest prices for beer in the NFL at $4.50, a nutritionally balanced Kids Meal and now responsibly-sourced, grass-fed, local meat options.
Manufacturers have to balance the demands associated with branded products versus private label to maintain a foothold in existing markets, while competing against global and local food manufacturers in emerging markets, such as China, India and Latin America.
According to a report from the Center for Disease Control, the prevalence of food allergies among children increased 50 percent from 1997 to 2011. When I was in school, it was a rarity to see kids with severe allergies. Now, they are everywhere. What happened?
In food processing facilities, both the product and the method of cooking can lead to strong, often unpleasant, odors. There are several ways to address and control industrial air pollution.
The increase in varying products, flavors and packaging is making it less profitable to utilize manual processes. Although it may be cost-prohibitive to automate the entire facility, there are a few key areas that can greatly reduce changeover.
Wheat today is not the same grain our forebears ground into their daily bread. While wheat has naturally evolved, the drastic changes have come in the past 50 years from agricultural scientists. Has no one stopped to ask whether these features are compatible with human health?
The powerhouse combination of mobility, cloud computing, security and predictive analytics is becoming the ‘holy grail’ across the manufacturing industry.
Ben & Jerry’s takes the responsibility of providing conscientiously crafted ice cream very seriously. In 2013, the company announced intentions to elminate GMOs from its products. The switch is ongoing with several notable ingredient adjustments already in place.
Is experience everything when choosing corporate leaders? As the trend of startup tech companies being run by more and more Millennials takes hold, that average age is dropping. But should age really matter in company leadership?
Achieving the optimal air balance within the different areas of a food facility is important for maintaining room temperatures, eliminating the potential for contamination and for worker productivity. Here are some key benefits of proper air balance.
Ultimately, consumers deserve some blame for the outsourcing phenomenon that has swept through the U.S. and Europe. People tend to make decisions based on a single significant factor and in retail settings that factor tends to be price.
The closure of the Hostess Brands Schiller Park bakery has me wondering: are healthier options and cheaper alternatives a sign that the time may be near to say our final farewells to the beloved Twinkie? Hostess Brands CEO says competition pushed the plant to close.
It appears that the threat of new Food and Drug Administration (FDA) regulations in the cheese industry hasn’t gotten old and moldy just yet, causing cheesemakers to pull popular product lines.