What do people mean by “clean label?” The industry refers to "clean label," but the reality is consumers don't often use that term. What consumers are looking for in food products is transparency, and that includes simple ingredient lists with recognizable ingredients. After all, how many of you have heard this advice in health magazines and lifestyle blogs: "Don't eat it if it has something in it that you can't pronounce."
The popularity of variety and artisan bread has been on a steady rise for the past several years, due to consumer expectations and their growing interest in health trends. Because the process of producing variety and artisan bread differs from pan bread, training for baking professionals is paramount. David Bauman, Baking Professional for AIB International who specializes in bread and rolls, explains how learning the art of popular variety and artisan bread will help companies capture a valuable market.
This article was originally posted by our friends at Alchemy Systems, and is shared here with permission.
There’s a lot of cool things happening in refrigerated and frozen foods. Consumers are enjoying more diversified breakfasts and snacks, which means more options for frozen foods. Chips and dips are making a comeback, with refrigerated dips reigning as a number one snack.
We’ve also seen more restaurants taking menu favorites to the frozen foods aisles of grocery stores. And don’t forget ice cream, America’s favorite treat. Both dairy and non-dairy ice cream are popular, thanks to organic and low fat products, and sales remain high year-round — not just during summer.
But not all industry news is sweet. You might be facing FSMA deadlines, additional compliance standards, or new program implementation. Refrigerated and frozen foods manufacturers must make sure the entire supply chain, including shippers and distribution centers, meets current federal regulations. No matter where you are in the process, having an educated and confident workforce remains a strong approach to meet rising regulations and consumer demands.
Continue ReadingThis article was originally posted by our friends at Alchemy Systems, and is shared here with permission.
Things are looking pretty sweet in Bakery and Snacks. Bread is back, and the sandwich is enjoying a bit of a renaissance in all its glorious forms: burgers, bahn mis, tortas, gyros. Enriched and sprouted grains are also on the rise, ensuring the low-carb craze has finally cooled off.
Continue ReadingThis article was originally posted by our friends at Alchemy Systems, and is shared here with permission.
Food manufacturers face unique challenges on a daily basis. In my 30+ years of food industry experience, I have seen these challenges first-hand. Based on my experience, I have identified 10 key challenges that food manufacturers face. Whether you’re a line supervisor, plant manager, or operations manager, chances are you’ve experienced some of these challenges with some frequency.
Continue ReadingThis article was originally published by our friends at Alchemy Systems on their blog, The Feed.
Continue ReadingRegardless of the particular industry, it’s becoming more and more difficult to attract and retain good employees. Potential employees look for the money, stay for the relationships, and talk about the development they get at work. Good managers are critical, and your company culture should always be a primary area of focus. Keep the following five things in mind when determining your corporate employment strategy.
Continue ReadingThe Food Safety Modernization Act (FSMA) is the most sweeping reform of food safety laws in over seven decades. Almost four years after it was signed into law, the final rules governing preventive control for human and animal foods were finally published this September. Now, most FDA regulated companies must prepare for compliance by September 2016.
Compliance dates for the new requirements are defined and more flexible to assist industry compliance while still advancing FDA’s food safety goals. Even with that flexibility, it is important for companies to fully understand five key points regarding the final rule:
This article was originally published by Alchemy Systems, and is published here with permission.
There are many ways that suppliers can make retailers happy: healthy options, affordable products, sustainable sourcing, and reduced waste are only a few.
What about simpler recalls? Or better yet, fewer or no recalls at all? No one, least of all you, wants a product recall to occur, however they do happen. And while recalls are certainly not easy for anyone involved, how can you make them easier on your retailer?
Let’s take a step back to first understand what causes product to be pulled from store shelves.
This article was originally published by Alchemy Systems, and is published here with permission.
HACCP Plan reassessments are required to be performed at least once a year. It is not only mandated by USDA and FDA regulations, but also by the Global Food Safety Initiative (GFSI) for companies certified under SQF, BRC, FSSC 22000 or IFS. In short, your HACCP plan should be a living document that continually and accurately reflects current operations. It assures your food safety system is kept up-to-date throughout the year.
Reassessments are necessary whenever any changes occur that could affect your hazard analysis or alter any current HACCP plans.
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