Growth of foreign food companies on U.S. soil isn't going to be a rare occasion anymore.
It’s nice to be king. And if you can’t be king, the next best thing might a food manufacturer scouting locations for a new plant.
Fairy tales, can come true, it can happen to you….provided you first win Olympic gold.
Half the U.S. facilities registered with FDA were purged in October 2012. Fortunately, some small, family operations survived the cut.
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.