By David Feder, Contributing Editor | 06/30/2008
Similarly, Rebecca Lewis, a lab manager for Bakersfield, Calif.-based Bolthouse Farms Inc., writes that her place of employment has “nice people, lots of laughter and much appreciation. Management is good about being clear about what they need from you and your department; they also want to know what you need to get the job done or done better. Continuing to learn is encouraged, with no scapegoating if there are problems, just finding the solution. That’s what I love about this place.”
The food and beverage industry is still a strong one. Although rising commodity and energy prices are tightening both consumer and company spending, the fact is people rely on the food industry for tasty, nutritious and convenient meals and meal components, plus the beverages to wash them down with and the sweets and snacks to follow them. It’s the American way, and you — the processors — should be proud of the part you play in making it happen.
Methodology
This web-based survey was sent as an e-mailed link to all food and beverage processors who subscribe to Food Processing and provide their e-mail address. The 1,700+ responses were automatically assigned an identifying number for anonymity during analysis. Answers were collated as a comprehensive total as well as across several categories. All responses are kept confidential.
Product categories in which respondents work the majority of their time: fruits and vegetables (6 percent), dairy products (7 percent), baked goods (8 percent), beverages (8 percent), confectionery products (5 percent), meat/poultry/seafood (19 percent), grain products/milling (4 percent), snacks (4 percent), further-processed & packaged foods & specialties (including frozen foods, meals, pet foods, sauces & condiments -- 14 percent), value-added ingredients/powder mixes (7 percent) and 19 percent logged under “other” (total slightly more than 100 percent due to rounding).
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