It will never rise to the level of a “Where were you on 9/11?” catastrophe, but last week’s Atlanta blizzard that brought the city to its knees and disrupted a major food-industry show will be grist for tales of inconvenienced business travel for years to come.
Making sure staff members return safely to their homes is a top priority at many food companies. Usually the focus is on preventing slips and falls. Going home with a cast is bad enough; going home in a body bag is so much worse.
Bakeries and other food processors will decide if flax delivers comparable function and flavor, but guar highlights the vulnerability of food companies to raw material pricing far beyond their control.
Partially hydrogenated vegetable oil is on the way out, with last week's FDA announcement that it was withdrawing GRAS status for this food ingredient.
It's easier to know where you're going if you know where you've been. Since the theme of Food Processing's September cover story is the food processing plant of tomorrow, I've been thinking a lot lately about how plants have changed over the years.
Economists draw on a wide range of consumer-confidence ratings and economic indicators for trends forecasting. Another metric they might consider is sales of private-label foods.
America's economic recovery may be anemic, but it's strong enough to improve the outlook for pay increases in the coming months, concludes the 2013-2014 salary budget survey from WorldatWork, an association of human resource and benefits professionals at U.S. and international firms.
I get geeky pleasure playing with an Excel spreadsheet and can spend hours resorting and calculating the data contained in them. You can imagine the thrill, then, when my colleague Dave turned over the raw data from Food Processing's annual salary survey.
All else being equal, selling a food company nets 8.5 percent less this year than in 2012 because of the phasing out of certain breaks in the capital gains tax. The less favorable treatment touched off a flurry of mergers & acquisitions in 2012's fourth quarter, followed by a dearth...
The Food Processing staff spent part of last week at Chicago's McCormick Place, site of this year's annual meeting and Expo of the Institute of Food Technologists. IFT tends to present an idealized vision of the food industry and the products it produces for an appreciative public.