Fans all across the nation have been fighting to bring back some of their favorite discontinued food items. The most interesting part of it, though, is that the brands are listening! From last month's resurgence of Surge to this week's return of M&M's Crispy, you have to wonder what's next.
I’m sure we’ve all had days — perhaps more than we'd like to admit — where just one small piece of cake has turned into three large slices. Is food addiction a real problem or would it be more accurately described as an eating addiction — an unhealthy relationship to ALL foods?
A new report praises early adoption of technologies like cloud computing as the quickest path to business success. However, in industries like manufacturing there is still trepidation in adopting new technologies and transforming old business models.
If you think Gen Z isn’t worth your time yet due to a lack of spending power, think again. Many are teens or college students, already with an estimated $250 billion in spending power and primary decision makers for both their retail and foodservice food and beverage purchases.
Whether you're designing a new food processing plant or upgrading an existing facility, determining necessary water treatment is a critical step in protecting and maintaining your plant's systems. Here are some steps to develop the most-effective water treatment program.
It looks like the Obama administration has finally thrown down the gauntlet with companies moving their headquarters overseas.
Companies including Bolthouse Farms, Stonyfield Farms and Chobani are feeding kids’ snacking trends with products designed to appeal to childrens' tastes and also appease parents’ worries about nutrition and weight.
Coca-Cola, which ironically was created as a healthy drink alternative for the pro-temperance crowd, has had trouble with recipe change. The failure of New Coke is the most glaring example, but just this summer its VitaminWater brand faced a backlash for switching to a stevia-and-sugar combination.
It looks like foreign investors are taking one more slice of Americana pie. News broke this week that Pabst is being sold to a Russian company, which begs the question, “Can we still claim it as our own?”
Sanitation is essential to producing the best product possible, and as Oktoberfest approaches, more and more small-scale breweries are ramping up their production, and thus, their sanitation procedures.
From 2012 to 2013, the U.S. has seen a 15.3 percent increase in craft breweries. While there seems to be no shortage of people willing to jump into the craft brewing industry, the distribution channels, shelf space and tap handles aren’t so quick to expand.
In this day and age of heightened throughput and productivity, the sanitary design of equipment is driven primarily by food processors themselves, who are interested in increased efficiency, faster/effective cleaning procedures and reduced changeovers.
Recently, I went to lunch with a friend and noticed a kiosk at our table. The restaurant’s failed attempt of being more convenient to the consumer reminded me how aloof our society continues to be. And I question if interactive technology in restaurants really needs to be the next big thing.
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.