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.
It looks like the Obama administration has finally thrown down the gauntlet with companies...
Companies including Bolthouse Farms, Stonyfield Farms and Chobani are...
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.
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.
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.
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.
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.