You're a What? 'Research Chef' Defined
In this article from Occupational Outlook Quarterly, chef Anne Albertine of Taco Bell restaurants explains what it means to be a research chef and what's great about her job. Click "Download Now" below to receive your copy in .pdf form.
Without a trace
Now that mad cow has arrived in the U.S., USDA is scrambling to implement a nationwide animal tracing program. What the agency has in mind could benefit processors of all kinds.
Who’s your future retail partner?
With traditional grocery retailing in question, does the future belong to big-box supercenters, dollar stores or drug retailers? Food manufacturers need to make choices about where it makes sense to play.
We're not in Kansas anymore
Food processors must show farmers what food products are needed now and what will be needed in the future. So writes Don Nugent, president/CEO of Graceland Fruit.
Uniform services play a vital role in plant safety and sanitation programs
Wolfgang Puck (left) was perhaps the first superstar restaurant chef to bridge the gulf to processed foods. Food Creation editor David Feder, R.D., reflects.
Top 100: Grow Focused
Getting bigger once was the perceived solution to many food industry problems. With obesity concerns, fad diets and rising commodity prices looming, analysts are valuing focus over size.
Thompson’s take on bioterrorism
It was the quote heard 'round the world: “I cannot understand why the terrorists have not attacked our food supply because it is so easy to do,” HHS Secretary Tommy Thompson told reporters recently. Digital Managing Editor Heidi Parsons examines Thompson’s concerns.