Mizkan Rolls Out Guilt-Free Ragu Pasta Sauce

TAFC Note: What does guilt-free mean? Okay, Mom doesn’t have to feel guilty using a jarred pasta sauce, because the ingredients are “wholesome”. Except of course for the “meat flavored” variety, which doesn’t tell you what kind of animal the sauce is actually flavored with. Regardless of the species or breed there is lots of guilt in that particular jar of Ragu.

Ragu traditionally means ground meat in some version of a tomato sauce, also traditionally used over pasta.

Chunky Marinara, Chunky Garden Vegetable, Flavored With Meat and Traditional are the flavors.

Only one with animal flavor. That’s good news, since most companies offer one animal-free option with all the others containing the animal.

The other good news is that MIZKAN is moving away from the tradition of meat in Ragu sauces. The meat/flesh of the vegetable still qualifies as meat. Now that’s wholesome.

The price is low. Recommended $2.19 for 24 ounces.

I haven’t tried it, since I just got this news today.

Check out their website and store locator.  https://www.ragu.com/our-sauces/ragu-simply/

I did and if they’re right, I should be able to obtain the Simply RAGU at Giant Eagle supermarkets.


Mizkan America Inc. is rolling out Ragu Simply Pasta Sauces. Made with wholesome ingredients, the jarred shelf-stable pasta sauce makes for a quick-and-easy homemade-like meal.

To explore the impact and stress of the busy back-to-school season on weeknight mealtime, the brand team connected with 1,000 moms across America and learned that the majority of moms polled (52 percent) said they feel more stress during this season when compared to the summer.

Additionally, three-out-of-four moms are worried about the ingredients in their children’s diets, including those they don’t recognize, especially added sugar and artificial ingredients.

The new line is designed to ease their concerns, as it is made with California vine-ripened tomatoes, 100 percent olive oil, carrots, onions and other whole-food ingredients and contains no added sugar, artificial colors, artificial flavors or high-fructose corn syrup.

The four varieties are: chunky marinara, chunky garden vegetable, flavored with meat and traditional.

All but the meat variety are Non-GMO Project Verified.

The 24-oz. glass jars have a suggested retail price of $2.19…

FINISH READING: Mizkan Rolls Out Guilt-Free Ragu Pasta Sauce






 

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Seven CEOs to Watch in Food and Beverage

Seven CEOs to Watch in Food and Beverage

We’ve highlighted seven fairly new CEOs that have taken the helm at food and beverage companies.

By Dave Fusaro, Editor in Chief

Apr 11, 2018

Big Food’s Focus Is Now on Growth, we speak to the rapid changing of the guard that seems to be happening at the top food and beverage companies in the U.S.

Here is an excerpt from that article:

“When all else fails, change your CEO. In the food and beverage industry, chief executives have been dropping like flies lately. CEOs have been replaced at nine of the 24 largest U.S. companies since January 1, 2017. But that’s not the case across business and industry.Across all industries, CEOs average an age of 58 years and tenure of eight years. according to a 2016 study by Korn Ferry International. The executive search firm doesn’t have numbers specific to the food industry, but food CEOS seem to be turning over faster than in other categories, notes John Challenger, CEO of Chicago outplacement firm Challenger, Gray & Christmas.While there have been some abrupt leadership changes in the past year or so, Erin Lash, director of consumer equity research at Morningstar Research Services, cautioned that not all the replacements resulted from dissatisfaction with the current course.”

So let the changes begin! Some of the change-agents are profiled below. It will be interesting to see how long they stick around and what changes they can effect on their companies.

Tom Hayes, 52, Tyson Food:

His elevation to CEO on Jan. 1, 2017, was one of the more sudden executive changes and reflects Tyson’s long held desire to be a branded food marketer, not just a slaughterhouse. Hayes was acquired along with Hillshire Brands Co. in 2014, where he had been chief supply chain officer, the same role he had at predecessor Sara Lee. Tyson’s been living a charmed life with protein demand soaring, but what if that stops?

“Probably our biggest thing is we want to actively disrupt ourselves, challenge our business as it is today,” he said in our interview. He’d rather have Tyson do it than have an outside company do it. “That’s why we created Tyson Ventures, to find things that could be disruptive to ourselves.” (Tyson Ventures has invested in vegetarian meat replacement companies, including Memphis Meats, which is developing “cultured meat.”) “

At Tyson, we’re in the middle of a transformation from a chicken company to a broader food company. To do that, we must have agility.”

Steve Oakland, 56, TreeHouse Foods:

No sooner had J.M. Smucker announced his expected retirement than the 35-year Smucker veteran popped up at TreeHouse, where he will be only the second CEO in the latter company’s history. He started March 26. Co-founder and chairman Sam Reed has held that title since TreeHouse’s creation in 2005 At Smucker, Oakland was vice chairman and president of U.S. Food and Beverage. Despite paying a fire sale price, TreeHouse may have bitten off more than it can chew when it acquired Conagra’s private label business. It doubled TreeHouse’s sales but pushed profits into the red.

James Quincey, 52, Coca-Cola Co.

After several stormy years, Coca-Cola Co. replaced CEO Muhtar Kent with COO James Quincey, effective May 1, 2017. Kent remains chairman. A 20-year Coca-Cola veteran, Quincey was being groomed for CEO since being appointed president and COO in August 2015, observers say. Quincey’s a safe bet to protect one of the world’s great brands while gradually righting a likely smaller ship.

Dirk van de Put, 57, Mondelez International:

Mondelez is largely Irene Rosenfeld’s creation and vision, since she carved the global snack company out of Kraft Foods in 2012. Six years later, the company is $10 billion smaller, just as profitable but facing a more uncertain world. Van de Put left the president/CEO job at McCain Foods to replace her as CEO last November. He also replaced her as chairman this March. Can he hasten the new product development pace?

Michele Buck, 56, Hershey Co.

She started her career at Frito-Lay, then spent 17 years at Kraft/General Foods/Nabisco before joining Hershey in 2005 as global chief marketing officer. Buck won a series of promotions until becoming president/CEO in March 2017. She’ll have to steer the company through its annual dilemma of acquiring or being acquired.

Jeff Harmening, 51, General Mills

Harmening joined General Mills in 1994 and led businesses in the U.S. and Europe. He was named CEO on June 1, 2017, and became chairman of the board Jan. 1 of this year, in both cases succeeding Ken Powell. He’s been an architect of the company’s rebuilding already, pushing organics and ecommerce.

Steve Cahillane, 52, Kellogg Co.

Although he immediately came from vitamin company Nature’s Bounty, where he was president/CEO for just over two years, Cahillane spent seven years at Coca-Cola Co., the last as president of Coca-Cola Americas, and earlier worked eight years with AB InBev, mostly InBev…

FINISH READING: Seven CEOs to Watch in Food and Beverage






 

Tyson Invests in Cultured Meat Maker Memphis Meats

Tyson Invests in Cultured Meat Maker Memphis Meats

By Dave Fusaro, Editor in Chief

Jan 31, 2018

Tyson Ventures, the venture capital arm of Tyson Foods, revealed on Jan. 29 it has invested an unspecified amount in Memphis Meats, one of the startup companies creating “cultured meat,” produced directly from animal cells.

“The investment is an example of Tyson Foods’ commitment to explore innovative, new ways of meeting growing global demand for protein,” the company said in a statement.

While the terms were not disclosed, Tyson Foods investment represents a minority stake in the business. Tyson joins a diverse group of investors in Memphis Meats, including DFJ, Atomico, Cargill, Bill Gates and Richard Branson.“We’re excited about this opportunity to broaden our exposure to innovative, new ways of producing meat, especially since global protein demand has been increasing at a steady rate,” said Justin Whitmore, executive vice president of corporate strategy and chief sustainability officer of Tyson Foods. “We continue to invest significantly in our traditional meat business, but also believe in exploring additional opportunities for growth that give consumers more choices.”

FINISH READING: Tyson Invests in Cultured Meat Maker Memphis Meats

Cultured Meat Info > http://www.futurefood.org/in-vitro-meat/index_en.php

Memphis Meats > http://www.memphismeats.com/






 

Super Grain Pasta Offers Good Source of Fiber and Iron

Super Grain Pasta Offers Good Source of Fiber and Iron

Gogo Quinoa now offers Super Grains Pasta. Made with a nutrition-packed blend of chia, quinoa, sorghum and amaranth, the new pasta is certified organic, gluten free and vegan. Unlike traditional pasta made with refined wheat flour, the super grains, specifically the quinoa, make this pasta a good source of fiber and iron, with each serving containing 5g of protein.

Although quinoa has been consumed forever in South America, only in the past decade has it been embraced in the U.S. Quinoa’s popularity went mainstream in 2013 when the Food and Agriculture Organization of the United Nations (FAO) declared it to be the International Year of Quinoa. Because of its superior nutrition, the FAO believes that quinoa can play an important role in eradicating hunger, malnutrition and poverty.

What sets quinoa apart from other plant foods is that it’s the only vegetarian source of all essential amino acids, trace elements and vitamins. It’s also a gluten-free grain that has never been genetically modified…

FINISH READING: Super Grain Pasta Offers Good Source of Fiber and Iron

Company Information

Plant-Based Cookies Growing Strong

 

Plant-Based Cookies Growing Strong

Denver-based D’s Naturals, creator of low-sugar, dairy-free No Cow protein bars, has changed its name to No Cow with the addition of plant-based cookies to its product lineup.

The company was founded in 2015 by then 18-year-old serial entrepreneur and fitness enthusiast Daniel Katz (“D”) after realizing he had a dairy sensitivity.

Products carry the tagline: “No Cow. No Bull. No Whey!” The new cookies come in four flavors—chocolate chip, double chocolate, peanut butter and snickerdoodle—with each cookie containing at least 12g of plant-based protein and only 1g sugar.The bars made their debut in Blueberry Cobbler, Chocolate Fudge Brownie, Lemon Meringue Pie, Mint Cacao Chip, Peanut Butter Chocolate Chip and Raspberry Truffle varieties. Two new flavors hitting the market are Carrot Cake and Chunky Peanut Butter.

FINISH READINGPlant-Based Cookies Growing Strong

https://nocow.com

all products vegan






 

Plant Protein Popularity Picks Up

Plant Protein Popularity Picks Up

Plant sources of proteins possess some benefits over animal-sourced ingredients. However, how do they stack up nutritionally?

By Claudia O’Donnell, Contributing Editor

Oct 06, 2016

Do you want to live a healthy, happy 100 years or longer? Author Dan Buettner’s books The Blue Zones and The Blue Zones Solutions delve into the lifestyles and beliefs of five populations documented to have some of the highest concentration of centenarians in the world.

The populations, whether located in Sardinia, Italy; Okinawa, Japan; Nicoya, Costa Rica; or Loma Linda, Calif., have key elements in common. They include social connections, physical movement, certain attitudes and beliefs and, yes, diets.

Blue Zone diets are not vegetarian. Meat was consumed, although in small portions of three to four ounces some five times a month on average. The diets were, however, plant-based, often with a focus on beans.

Interest in plant foods, including as a protein source, has been increasing. In an April 2016 Packaged Facts National Consumer Survey, 42 percent of consumers said high protein was “especially important” in choosing foods to eat, says Research Director David Sprinkle. More specifically, a February 2016 Packaged Facts report “Food Formulation and Ingredient Trends: Plant Proteins” found 43.2 percent of U.S. consumers said they somewhat or strongly agreed that they sought out vegetarian sources of proteins. This fell to 28 percent of those 35 and older, Sprinkle notes.

Drivers behind this trend extend beyond personal health to include ethical considerations. The globe’s population is predicted to grow from 7.4 billion to over 9 billion in less than 24 years. With some countries already struggling to feed significant segments of their population, the expectation is that as the mouths to feed on earth increase and irrigable land decreases, food insecurity will increase. Additionally, animal welfare and agricultural practices (environmental health) are important for many…

FINISH READING: Plant Protein Popularity Picks Up






 

Product Focus: Plant Protein

Product Focus: Plant Protein

As protein becomes more sought-out by consumers, many manufacturers are infusing select products with a wide range of plant proteins.

Jan 22, 2018

Protein is one of the most sought-out nutrients by today’s consumers. With many trying to increase their intake of plant-based foods, varied plant proteins, ranging from pseudo-grains such as flax, hemp and quinoa to pulses and nuts, are finding their way into dairy alternatives, beverages, baked goods and snack foods.

The International Food Information Council (IFIC) Foundation’s 2017 Annual Food and Health Survey showed 73% of shoppers view plant proteins as healthy, as compared to only 38% for animal protein. And while less than 2% of shoppers view plant protein as unhealthy, this is how 10% characterize protein from animal sources.

This is fueling more innovation with plant proteins; however, one of the challenges that product developer’s face is masking their often beany, grainy or green flavor profiles. Product developers often find that plant protein blends work best. For example, in the beverage sector, Califia Farms, Bakersfield, Calif., reformulated and extended its line of Protein Almondmilk to now offer 8g of protein per serving, which is comparable in protein content to an 8-oz. glass of dairy milk. The protein comes from rice, peas and maca root powder. The line includes Maca-‘Nilla (vanilla and cardamom), Choc-A-Maca (chocolate) and Maca-Spresso (coffee). Emeryville, Calif.-based Rebbl now offers Cold-Brew Protein. A 12-oz bottle contains 12g of protein from peas and sunflowers in a coconut milk and cold-brew coffee base…

FINISH READING: Product Focus: Plant Protein






 

Bacardi To Buy Patron Tequila for $5.1 Billion

The global rum giant will pay a premium price to get into increasingly crowded premium tequila market.

By Lauren R. Hartman, Product Development Editor

Jan 23, 2018

Bacardi Ltd., best known for its namesake rum, has reportedly held a 30-percent stake in Patrón Spirits International AG for nearly a decade. Bacardi is now buying the rest, with plans to distribute the Mexican-made liquor more widely and cash in on demand for high-end tequila.

As rivals scramble to own more top-shelf spirits, the company said on Jan. 22 it was hoping to become the second largest spirits company in the U.S. in market share by value. The $5.1-billion purchase is one of the biggest liquor acquisitions in years.

As part of that effort, producers have tried to transform tequila from an inexpensive party drink to a more refined spirit, comparable to a single-malt Scotch.

Patrón, an early entrant in the premium tequila market, is now the industry’s leader, with U.S. sales of $1.6 billion in 2016, according to Euromonitor. But it faces mounting competition from several brands, including ones backed by celebrities such as George Clooney and Justin Timberlake.

U.S. volumes of super-premium tequila jumped more than 700 percent from 2002 to 2016, compared with a 121-percent rise in all tequila volumes over the same period, according to the Distilled Spirits Council.

Based in Schaffhausen, Switzerland, Patrón, produces more than three million cases, or 36 million bottles, each year, while Casamigos was expected to produce about 170,000 cases last year. In addition to its namesake tequila, Patrón owns Pyrat rum and distributes Ultimat vodka.

While Patrón has bottles that sell for $45, others sell for hundreds of dollars, and some limited editions cost thousands. Patrón was founded in 1989 by billionaire John Paul DeJoria, the same entrepreneur who co-founded John Paul Mitchell Systems hair products…

FINISH READING: Bacardi To Buy Patron Tequila for $5.1 Billion






 

Chicago Bakery Scrambling After Immigration Raid

Food_Processing_E-News

800 immigrant workers from Cloverhill Bakery/Aryzta seized for insufficient documentation.

By Dave Fusaro, Editor in Chief

Dec 01, 2017

The Chicago Tribune reported that Cloverhill Bakery did not specify when the raid happened, but its parent firm, Swiss food firm Aryzta AG, said in a financial filing it incurred €16.3 million (about $19 million) in losses during June and July as a result of the immigration crackdown.

Reports were not clear if the workers were illegal immigrants or merely lacked sufficient documentation. They were supplied by a staffing firm that apparently faced federal audits earlier this year. The Swiss company didn’t name the staffing company.

Source: Chicago Bakery Scrambling After Immigration Raid






 

Mars Invests in Kind, Third-Largest Maker of Snack Bars

The minority investment will help both companies grow their product portfolios and allow Kind to expand into new worldwide markets.

Mars, Inc., McLean, Va., known for confectionery brands like M&M’s and Snickers, plans to announce that it will buy a minority stake in Kind, New York, the maker of wildly popular snack bars, according to a report in TheNew York Times.

Kind says it will remain independent and still be led by founder and CEO Daniel Lubetzky. Valued at more than $4 billion, the Kind deal marks a significant valuation for one of the most prominent food brands on store shelves in recent years. The move will likely help both companies develop their product portfolios and allow Kind to expand into new worldwide markets.

“Job No. 1 is taking it global. Job No. 2 is [find out] what other categories either are we already in or we can easily get into that meet the Kind promise?” said Mars CEO Grant Reid.

The minority investment — which could lead to Mars eventually buying all of Kind going forward, based on its history with similar investments — marks the latest effort by a legacy food giant to follow consumers’ healthier eating habits.

Kind has been one of the fastest-growing players in the snack arena, with 2017 sales climbing to $718.9 million, according to Euromonitor. It’s now the third-biggest snack bar maker worldwide by market share, the data provider added, behind General Mill’s Nature Valley brand and the Clif Bar line of energy snacks…

Read On: Mars Invests in Kind, Third-Largest Maker of Snack Bars






 

Wellness Foods: Whole Grain Varieties Gaining Acceptance Among American Consumers

For an America struggling with obesity, whole grains are a lot more than just fiber. Whole grains are virtually complete foods. They’re the foods upon which all civilizations were built.

By Mark Anthony, Ph.D, Technical Editor

Every seed has the potential to become a plant, carrying in its germ all the elements needed for growth, including the starch it uses as an energy source. And while a generation ago “whole grain” was synonymous with whole wheat, today’s consumer eagerly accepts a variety of whole grains with different tastes, textures, and nutrient content.

“Variety is the key to gaining mainstream acceptance of whole grains into the American diet,” says Cassidy Stockton, marketing specialist for Bob’s Red Mill Natural Foods (www.bobsredmill.com), Milwaukie, Ore. “If an individual doesn’t care for brown rice, they may find that quinoa is a much more interesting alternative that cooks faster and can be used in much the same way.”

Quinoa is a perfect example of how rapidly the domestic palate expanded when it came to whole grains. The ancient South American staple — actually a seed from a plant related to tumbleweeds — went from obscure to nearly mainstream in short order once the marketing strategy of “ancient” and “heritage” grains took hold. The group of whole grains collectively known as “ancient grains,” grains with a history of supporting the health of ancient civilizations, held allure to a consumer recognizing the need to incorporate whole grains into the diet but bored by ubiquitous whole wheat.

When processors began to incorporate some of these ingredients into mainstream-type products — for instance, the Sunrise line of RTE cereals with amaranth from Nature’s Path Foods Inc. —  the public had a familiar vehicle to facilitate trying the unfamiliar grains.

“I believe as more and more people try these ancient grains, we will [continue to] see an increase in their consumption,” says Stockton. “These grains are not available as refined, so anyone who is interested in amaranth [for example] is getting whole-grain amaranth, which would be a much healthier option over refined white rice,” adds Stockton.

READ ON: Wellness Foods: Whole Grain Varieties Gaining Acceptance Among American Consumers






 

Product Focus: Ancient Grains’ Continued Growth

Food manufacturers have gotten creative with these whole grains, many of which allow for gluten-free product development.

Grains on the Menu 2017After quinoa’s popularity went mainstream in 2013 when the Food and Agriculture Organization of the United Nations declared it to be the International Year of Quinoa, the concept of ancient grains began to resonate with consumers. In response, food manufacturers started getting creative with these whole grains, many of which allow for gluten-free product development.

Ancient grains are defined as grains that have been largely unchanged since the beginning of time. This definition suggests modern varieties of corn, rice and wheat, which are products of years of selective breeding, are not ancient grains, according to The Whole Grain Council. Ancient grains tend to be richer sources of nutrients than modern grains; in particular, richer in fiber and protein, as well as many vitamins and minerals.

Though ancient grains are popular in baked goods and cereals — foods where one expects to find grains — they are also finding their way into meals and side dishes, often in combination with plant proteins, namely pulses, according to Packaged Facts, Rockville, Md. Pulse-based ingredients are particularly valuable in improving the nutrient quality of gluten-free products, many of which are now being made with ancient grains instead of nutrient-void gluten-free staples rice and tapioca flour, as pulses and ancient grains complement each other from nutrition and sensory perspectives.

“For food processors, these ingredients provide whole-food, plant-based protein sources that enhance appearance, deliver unique tastes and textures, pack a nutritional wallop, and invite variety and innovation,” says David Sprinkle, research director at Packaged Facts.

“We know vegetarian and flexitarian dietary patterns are continuing to trend. This is driving the popularity of nutrient-dense ancient grains” ~ Jane Dummer, registered dietitian and author of The Need for Seeds.

READ ON: Product Focus: Ancient Grains’ Continued Growth






 

General Mills Plans Cheerios Ancient Grains

Will include quinoa, spelt and Kamut, as well as its signature oats.

General Mills Plans Cheerios Ancient Grains

By Dave Fusaro, Editor in Chief

Oct 31, 2014

General Mills Inc. plans to start selling in January a version of Cheerios with quinoa and two wheat varieties, spelt and kamut, as well as its signature oats.

The company made no announcement about the product, to be called Cheerios Ancient Grains, but it carried a Wall Street Journal story on its own website. The Journal quoted Alan Cunningham, marketing manager for innovation in the cereal division, as saying grocery shoppers equate the words “ancient grains” with healthy, simple, nutrient dense food – even if they don’t know exactly what an ancient grain is.

The Journal said the number of foods that use the words “ancient grains” on packaging rose 50 percent this year compared to last, according to a spokesman for General Mills, citing Nielsen data. But the newspaper pointed out Cheerios Ancient Grains is no more nutritious than regular Cheerios.

Research by General Mills showed consumers find the words “ancient grains” more appealing than highlighting a single grain. “It’s not coincidence that this isn’t just Cheerios Plus Quinoa,” says Cunningham.

General Mills started selling another Cheerios spinoff, Cheerios Protein, in June.

READ ON: General Mills Plans Cheerios Ancient Grains






 

Kraft Heinz Sells Oscar Mayer Plant to Reich Bros.

The Madison, Wis., plant made hot dogs, cold cuts and Lunchables products; Reich Brothers specializes in acquiring turnkey manufacturing plants.

 

Kraft Heinz Sells Oscar Mayer Plant to Reich Bros.

By Lauren R. Hartman, Product Development Editor

Oct 23, 2017

The Kraft Heinz Co., Chicago, and Reich Brothers Holdings, LLC., White Plains, N.Y., have completed an agreement by which Reich Brothers will purchase a former Oscar Mayer facility in Madison, Wis.

Kraft Heinz closed the factory in June 2017 after an extensive review of its North American supply chain footprint, capabilities and capacity utilization. Oscar Mayer hot dogs, cold cuts and Lunchables previously produced in Madison were transitioned to other Kraft Heinz facilities in the U.S.

“We’re pleased to announce that Reich Brothers has agreed to purchase the historic Oscar Mayer facility,” said Michael Mullen, senior vice president of corporate and government affairs at Kraft Heinz. “… Oscar Mayer is a special brand, and remains an important and successful part of the Kraft Heinz portfolio. We will always be grateful to Madison and the dedicated employees whose work contributed to this brand’s wonderful history over the years.”

Reich Brothers specializes in acquiring turnkey manufacturing plants and provides for the bulk purchase of equipment packages and monetization through auction sales.

The property is an integral part of Madison’s history, noted Adam Reich, co-CEO of Reich Brothers Holdings, LLC. “We understand the importance of the facility and the impact that its closing has had on the area. We look forward to repositioning it for future use, taking into account the values, desires and needs of the community. We will work closely with local officials to achieve these goals.”

Finish reading: Kraft Heinz Sells Oscar Mayer Plant to Reich Bros.





 

The Many Faces Of Transparency

FOOD PROCESSING eHANDBOOK

The Many

Faces of Transparency

Trust is the new currency of food & beverage brand loyalty, and the path to trust is transparency.

By Lauren R. Hartman, Product Development Editor

Trust is the new currency of brand loyalty, and the path to trust
is transparency.

That comes from Kira Karapetian, marketing vice president of Label Insight, but it nicely sums up the connections among transpar- ency, trust and success in today’s food & beverage industry.

Transparency is critical if food & beverage companies want consumers to trust their products. But what, today, is transparency? The de nition is evolving and can be di er- ent for almost every consumer.

For many, it means simpler, less pro- cessed ingredients — and certainly not genetically engineered ones, antibiotics, synthetic colors, sweeteners or avors,

nor “questionable” ingredients such as high-fructose corn syrup or brominated vegetable oil. Maybe organic or “free-from” is synonymous. Others want to know where their food comes from and if the producing company is committed to sustainability, humane treatment of animals or charita- ble causes.

“We’re in the midst of a shift in the market- place where the culture and conversation around conventional food, particularly online, is changing as consumers navigate which foods to adopt, moderate or abandon,” says Charlie Arnot, CEO of the Center for Food Integrity, Gladstone, Mo. “The consumer trust model shows communicating with values is three to ve times more important to earning trust than simply communicating facts and science.”…

Finish Reading: FOOD PROCESSING eHANDBOOK






 

Food Processing White Papers

White Papers are government or other authoritative reports giving information on an issue.


Avoid Serious Pitfalls when Applying Legal Metrology Rules

Mettler-Toledo
10/10/2017

Clean Label Stabilizer Solutions for Powdered Protein Beverages

TIC Gums
10/10/2017

IPM Pyramid: A Formula for Food Processing Pest Control

IFC
09/28/2017

Industry Briefing: Digitalization In Food & Beverage

Smart Industry
09/13/2017…

Finish Reading: Food Processing White Papers