Can Monsanto enlist millennials in turning around the discussion about GMOs? The big agribusiness firm is trying, with a newly hired Director of Millennial Engagement. We profile him and the conference at which he'll be the keynote speaker on page 10 of our March issue (or just go to www.TheFoodLeadersSummit.com).
We asked a handful of research chefs and R&D team leaders what their food and beverage employers were telling them to pursue this year, and one strong answer came back: cleaning up labels. "Natural" also pervades two more ingredient features in our March issue: How natural ingredients, many of them botanicals, can be used as preservatives, and how spices add complexity and global appeal.
But we're just as dedicated to the plant operations side of the business, with features on microwaves becoming mainstream as processing tools; how to wring costs out of your logistics and supply chain; and advances in meat and poultry processing. Plus, our regular departments look at packaging, the past month's new products, food safety, news, etc.
And the currently little niches that some day could be selling tons of your product.
A reader asks: How can I make the process of selecting a trade show to attend more efficient?
A reader would like to now how to prevent vendors from sharing plant-specific machine modifications with competitors.
A nation-wide check-off program, from farmers to processors, will take the organic market to the next level.
Retailers are trying to offer more affordable healthy food options through the introduction of store brands.
Our March 2015 new product rollout offers morsels of sweet, salty, and scrumptious that consumers will love.
Are you chill enough to submit a humorous caption for our March 2015 Food Funny Cartoon?
A snack used to be something enjoyed occasionally, often to stave off hunger and coast in comfortably to the next meal. Today, it serves multiple purposes.
Foods in all categories are becoming more flavorful, and spices and seasonings help add complexity and global appeal.
A garden of natural ingredients can increase shelf lives while also cleaning up food labels.
Food companies have carved considerable waste out of their supply chain costs, but plenty of continuous improvement opportunities remain.
These processors and equipment manufacturers are shining a light on efficiencies and improvements in meat and poultry production.
For 30 years, microwave technology has been relegated to niche applications in food processing. That is changing as the technology tackles some of the most challenging production challenges.
A monthly round-up of manufacturing equipment hand-picked by editors of Food Processing.
Research chefs and R&D team leaders are tasked to balance product functionality with cleaner label statements.
With a 'Tastes great/Less filling' attitude, a changing trend in product packaging means dialing-down the portion size on form-fill-seal packages.
11 top food companies present to the Consumer Analysts Group of New York.
Add flavors and functionality to your formulations with this month's ingredient round-up.
Nearly back-to-back events contrast where the innovation is versus where the money is.
'Economically motivated adulteration' to be addressed in next GFSI Guidance Document.