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  • Featured Content - Food and Drink International
    Steve Gallo general manager of AHD s food and beverage ingredient division Read more Article by Brian Salgado Special Focus 29 September 2011 Ostrom Farms For decades certain categories of mushrooms have had to fight off the stigma of being an exotic addition to luxurious entrees at high end restaurants With consumers committing to healthy food choices across a variety of segments Ostrom Mushroom and the rest of the mushroom industry is hoping to make high end mushrooms a staple with as much everyday appeal as the potato Read more Article by Staci Davidson Special Focus 07 August 2011 Wyandot Inc For 75 years Wyandot Inc has been known as a leader in the snack industry because of its devotion to quality products and service The company has evolved throughout its history starting out in a one room schoolhouse and now occupying an award winning state of the art facility It also has transitioned from manufacturing grain popcorn to numerous types of snacks and moved from producing its own brand to being a leading contract manufacturer What has remained consistent throughout its 75 year history however is the company s ownership by the Brown family which has been key to Wyandot s strong foundation according to CEO Nick Chilton Read more Article by Staci Davidson Special Focus 07 August 2011 Sunset Farm Foods Pay any attention to today s world of pop culture and it s not hard to find fans going crazy over Justin Bieber and Lady Gaga Sunset Farm Foods may not have the notoriety of pop stars but its products do inspire fanaticism among many of its consumers This is to let you know I have bought several packages of your sausage at our Super Walmart and they are without a doubt the best sausage I have ever eaten wrote one fan from Leesburg Fla While grocery shopping this week I panicked when I didn t see the sausage but they had moved them Thank goodness Read more Article by Alan Dorich Special Focus 07 August 2011 Sam and Louie s Pizzeria Sam Louie s Pizzeria originally best known for the food within its namesake is evolving to be more than just a pizzeria We are known in the Omaha area as being an upscale pizzeria but as we continue to expand the franchise system into other markets our Italian entrees are increasing in popularity President Greg Nolan says Read more Article by Jamie Morgan Special Focus 06 August 2011 Ramar Foods In the 1990s Ramar Foods was challenged by a large Asian food manufacturer to give up its rights to Magnolia brand ice cream The brand has been popular in the Philippines since the 1950s and as a California based manufacturer of Filipino foods Ramar Foods had negotiated an agreement in 1972 with the brand s former owner to exclusively manufacturer and distribute the product in North America When the brand changed hands the new ownership tried to revoke Ramar s rights Read more Article by

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=300 (2016-04-27)
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  • A New Era - Food and Drink International
    flours whole grains organic grains sprouted grains specialty products and custom blends Dye says we will illustrate how we are the go to resource for restaurant chains and foodservice operators to develop insight driven nutritious menu solutions Grain Innovation Ardent Mills goal is to tell its grain based story better because Americans still do not get the recommended intake of whole grains To make grain consumption enticing the company s Ultragrain is a whole wheat flour that delivers whole grain nutrition with white flour appeal in everyday foods We see a great future with Ultragrain Dye says There is a huge market for growth and we want to bring bread to the marketplace in a whole new way Consumers are more conscious of what they are eating now more than ever The Enlightened Eating mega trend as Director of Commercial Insights David Sheluga calls it includes the locavore or person who buys local the ethical treatment of animals and workers and purity or organic and GMO free products During the NRA Show Ardent Mills showcased baked goods using its Sprouted White Spring Whole Wheat Flour Sustagrain ultra high fiber barley and Ancient Grains The leader in sprouted wheat flour and organic wheat flour two on trend ingredients for Enlightened Eaters Ardent Mills is uniquely positioned to help restaurants scale to meet regional and national product launches the company says It also offered baked goods from its IBR facility an artisan commercial bakery located in Portland Ore that is equal parts baking facility and think tank IBR is where cutting edge concepts meet high touch craftsmanship to help restaurant chains and foodservice operators introduce signature bread and baked good menu items the company explains Mobile Innovation Center Ardent Mills Mobile Innovation Center is a state of the art culinary center with

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1716-a-new-era (2016-04-27)
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  • Legal Issues - Food and Drink International
    been conducted For example the Foreign Supplier Verification rule will make food companies responsible for vouching that their overseas suppliers meet FDA requirements So what are reasonable FSMA expectations for the remainder of this year The crystal ball is cloudy but expect the FDA to release a series of final rules and to honor its announced deadlines or at least be very close But there are some dark clouds on the horizon Recent departures in the FDA s top management raise the possibility of a diminished focus on the food safety agenda Furthermore the FDA s history of acting in a timely fashion including observing deadlines is pathetic at best And of course there is always concern that budget restraints will serve as a convenient excuse if there are further delays in the FDA s food safety efforts It is important that food companies use the summer to a understand what sections of FSMA are applicable to their operations and b take concerted steps in implementing required policies and procedures Most companies have plenty of work to do in order to be ready for the new rules including negotiating contracts with suppliers rethinking specifications for ingredients and requesting more product information from their suppliers MERGER ACTIVITY The nation s food chain provides numerous examples of consolidation over the last quarter century In both raw foodstuffs and processed foods mega mergers have concentrated control among the nation s largest food manufacturers And at the retail end grocery giants have done the same This summer s merger du jour is the proposed combination of Sysco and US Foods If the parties overcome the government s attempt to enjoin the merger it has the potential to alter the competitive dynamics in foodservice distribution Not since the summer of 2007 and the government s challenge to Whole Foods acquisition of Wild Oats have we seen such an interesting battle between major food industry forces and the federal government Sysco is the largest U S company in the sale marketing and distribution of food products to restaurants healthcare and educational facilities the hospitality industry and other customers that specialize in meals away from home The company operates 193 distribution centers and had about 44 billion in revenue for fiscal year 2013 US Foods is the second largest U S foodservice distributor to restaurants healthcare and hospitality facilities government operations and educational institutions In 2013 US Foods had 2 2 billion in annual revenue and operated more than 60 locations nationwide Why is the government challenging the Sysco US Foods deal The government believes that the merger would substantially lessen competition in the market for broad line food distribution services provided to national customers that is customers with numerous facilities dispersed nationally or across multiple regions of the country that have elected to buy all or virtually all of their food and food related products from a single foodservice company If the transaction happens it will mean the end of customers being able to bid the

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1715-legal-issues (2016-04-27)
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  • NRA Show 2015 Recap - Food and Drink International
    we stopped by the World Culinary Showcase where world class celebrity chefs served up their culinary expertise Chefs with a wide range of culinary specialties prepared new recipes showed off different techniques and provided insight during the four day show Chef Jehangir Mehta owner of Graffiti in New York City and an Iron Chef contestant took the stage May 18 to make a mushroom blended burger and talk about the importance of adding ingredients such as mushrooms to eat healthier Adding mushrooms and other vegetables to the Graffiti Burger is something I have done since Graffiti opened in 2007 thus advocating this move and promoting the Better Burger Project is a way of life he says It s healthier as it s a perfect way to cut down on red meat consumption and enhance a lifestyle change Mehta is participating in the James Beard Foundation and Mushroom Council s Better Burger Project that runs through July 31 With so many ways to be creative when it comes to making a burger the foundation wants to see what chefs and restaurants around the country can do with finely chopped mushrooms blended with ground meat The Better Burger Project is an in restaurant promotion from now until July 31 that strives to improve the burger with a ground meat and mushroom blend that introduces a more delicious healthier and sustainable burger Adding diced mushrooms at any ratio to ground meat even just 25 to 50 percent has incredible nutritional impact the foundation notes A beef and mushroom patty has 149 4 calories based on a 50 50 blend compared to the all beef patty that serves up 307 calories Not a fan of mushrooms Give it a try Mehta says the average person needs to try something about 20 times before your

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1714-nra-show-2015-recap (2016-04-27)
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  • Food Defense - Food and Drink International
    Stephens also explains that extreme genetic engineering is also a threat How do we know what to look for if we can create life he asks Proposed Rule Representatives from the FDA opened up discussions on key aspects of the proposed rule on food defense FDSE attendees want the FDA to offer standardized tools and training The purpose of the proposed rule on food defense is to protect food from intentional adulteration when the intent is to cause large scale public harm The most vulnerable activities for adulteration include bulk liquid receiving and loading liquid storage and handling secondary ingredient handling and mixing similar activities Jon Woody food defense analyst with the FDA s Center for Food Safety and Applied Nutrition says consistency in regulation has been the main concern among industry leaders The FDA plans to develop metrics in regards to training as well as guidance documents to help inspection staff apply regulations Attendees of FDSE think food defense should be separate from food safety They also say however that the FDA should review the food safety requirements and carry over what works well Realizing Risk So what do we make a plan to defend against and how much risk are we willing to take on Implementing a defense strategy is still pretty new For example software tools are still in the works from the Department of Homeland Security and the National Center for Food Protection and Defense NCFPD that will securely show a company its vulnerabilities The supply chain can have a number of vulnerabilities because of its complexity and it s worth protecting says Col Jon Hoffman senior research fellow at NCFPD Understanding risk to the supply chain is critical to avoid disruption to a product he adds We need to look at all the areas it

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1713-food-defense (2016-04-27)
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  • FMI Connect - Food and Drink International
    introduce more than 50 authentic Italian food and beverage manufacturers to retailers representing every major U S market We are inviting American companies and delegates to visit Italy to tour our factories and recharge the landscape says Roberto Luongo CEO of the Italian Trade Agency This has to be sparking excitement among small to medium sized businesses that have never been able to overcome the logistics of exporting to the United States The ITA says its country s food and beverage manufacturers biggest challenges have been logistics and getting in touch with U S retailers The Made in Italy campaign will begin this year with in store promotions of authentic Italian products at HEB Mariano s and Price Chopper in New York Illinois Texas and California to gain maximum impact The promotions will be held in 300 HEB and 34 Mariano s locations for a two week period and in 135 Price Chopper locations for three weeks Made in Italy is focused on three core areas raising awareness for the issue building a reputation for Made in Italy and creating relevance within the marketplace The goal is to help U S consumers recognize the value associated with true Italian products including distinguishing characteristics traditions recipes and customs Italian exports to the United States amounted to 4 28 billion and Italian exports were up 6 2 percent in 2013 Italy is the seventh largest foreign supplier to the United States and was the country s first international supplier of wine extra virgin olive oil cheese pasta and mineral water This has been a positive evolution for Italy however the distribution of authentic Italian products is still limited through U S mass retail channels Luongo says We are determined to introduce the best of quality products available in these markets exported from

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1712-fmi-connect-2 (2016-04-27)
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  • Social Media - Food and Drink International
    fared among the 179 7 million users in 2015 18 24 23 3 percent 25 34 27 percent 35 44 15 5 percent 45 54 10 8 percent 55 64 6 2 percent 65 2 2 percent 3 The dashboard is key The dashboard is Tumblr s equivalent to Facebook s news feed It s the central hub for users and where they go to see the latest posts from their subscribed blog collection and where they post as well Like most social networks Tumblr is meant to be browsed not truly searched Seek something micro specific among Tumblr s microblogs and prepare to be disappointed Enter a generic yet beloved topic like say dogs or Doctor Who and prepare to spend the next hour down a Gif and meme filled rabbit hole According to Tumblr 70 percent of their user base claim the Dashboard is their favorite place to spend time online 4 Sponsored content can be seen Tumblr s business portal claims that Tumblr is ranked No 1 in social sentiment towards brands according to Adobe s Social Intelligence Report for third quarter 2013 The key according to Tumblr is for brands to come up with content that users want to see The 16 year old questioned at the beginning of this article resoundingly backs up this sentiment Sponsored content has been available on Tumblr since 2013 and currently offers these select units sponsored posts sponsored video posts Radar Posts which are viewable instantly on the dashboard and Trending Blogs Sponsored posts can also be syndicated to Tumblr s owner Yahoo Inc Together they boast 800 million unique visitors per month 5 Sponsored content can be blocked There are multiple ways to block sponsored posts on Tumblr I have AdBlock up reports our 16 year old subject She shrugs Everybody does AdBlock is a popular browser app The popularity of it can be attributed in theory to her generation s position of active curators This generation will come of age fully immersed in social networking and appear to be aware of the actions required to protect their sacred spaces The presence of advertising perhaps seen as an intrusion to 2013 s Tumblr users is now happenstance but not entirely unavoidable 6 Some sponsored content will always be welcome At first the concept of selling out is a foreign one to our young subject If it s someone I follow and the content is good I don t care if it s branded she replies to a question about influencer marketing Then she adds It has to be good though Like it can t be something they wouldn t have shared anyway This should be good news for brands that are putting its dollars for content creation in the hands of YouTube channel stars and popular Instagram denizens 7 Tumblr is the reason why you know stuff In March 2015 The Washington Post s Caitlin Dewey declared Tumblr to be the new front page of the Internet The reason

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1655-social-media-1 (2016-04-27)
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  • New Uses - Food and Drink International
    Asian cuisine that can be seen on its new menu A new menu launched in March that expanded its small plate dishes featuring a Korean jicama pork taco dish and its sushi bar with new menu items like the lobster avocado roll More variety and smaller plates so the customer can try more things is an incredibly popular way in how the consumer is using restaurants Federico notes Along with the small plates and sushi new entrées have been added and a new happy hour platform features trendy cocktails more tap beers and more local craft beers In the middle of this year P F Chang s will introduce new salad choices and a new lunch platform that promotes the flame grilled bento boxes The box offers lunch appropriate portions and is similar to the small plate concept allowing customers to try new flavors while getting in and out within 45 minutes In fourth quarter 2015 P F Chang s plans to add a couple different platforms but knows for sure at this point it will create a better for you category Although its core menu was a major focus P F Chang s also updated its gluten free menu to offer its guests with dietary restrictions more flexibility and variety If we are going to be perceived as being on the front end of this dietary requirement we need to have a level of ongoing innovation that takes into account what that guest is looking for Federico says We want to give those guests a unique experience within their dietary requirements that we would give any other guest The company launched a gluten free menu more than a decade ago before there were many options for people with celiac disease or people began adopting it as their diet We took an approach back then to jump in with both feet Federico notes We have a very robust gluten free menu and modified some of the recipes of our most popular items For years its marinade process precluded the company from including items such as beef to its gluten free menu Through new partnerships P F Chang s was able to develop a gluten free marinade and now offers Mongolian Beef and other proteins from its main menu Because of the popularity of the gluten free menu we will start to develop unique items only that can be found only on our menu and give guests a voice in menu development Federico says Welcoming Environment P F Chang s restaurants are adorned with rich colors and textures of wood and stone complemented by distinct metal accents A mural depicting ancient China is visible from the main dining room while several terra cotta warriors stand guard To fully adapt to how consumers are using restaurants today P F Chang s is remodeling its restaurant interiors to be more accommodating The company will remodel 20 locations this year and has three different design approaches it is now testing to determine which one

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1654-new-uses (2016-04-27)
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