Displaying 1 - 10 of 74 results for food culture, Culinary Institute of America (0.061 seconds)
Country of Origin Labeling in the Food Manufacturing Industry
This white paper by CDC Software explores the strategic, operational, financial and technological issues companies in the food industry face in response to the new...
Almonds are the nut of choice
Health and wellness continues to drive consumer purchasing behavior with the “antioxidant” category leading the way. Based on findings of a new study published in...
Traceability 2.0: Ensuring Food Safety and Achieving Competitive Differentiation through Multi-Dimensional Traceability
In response to rising food safety standards and the growing complexity of the food supply chain, food processors are assessing their ability to ensure the safety and...
The effect of standardized information on firm survival and marketing strategies
This study by researchers at Duke University found that the standardization of food product label information mandated by the NLEA actually hurt competition -- and...
Study delves into food processors' concerns
Food safety issues rank at the top of the "worry" list for senior executives of food processing companies, according to a study by RSM McGladrey.
Food and Beverages Industries Go Wire Free
An increasing population and growing consumer demand for packaged foods has forced food and beverages industry to look at new technologies that provide flexibility,...
Essential Guide to ERP for Food Processing Companies: A Practical Guide to Successfully Addressing Your Industry-Specific Requirements
The Essential Guide to ERP for Food Processors is a practical guide that examines critical ERP areas for food processors in terms of key functional capabilities,...
Country of Origin Labeling: Just the Facts
This whitepaper provides a concise summary of the Federal Register, Country of Origin Labeling Mandate as set forth in the Farm Security and Rural Investment Act,...
IFST Information Statement: Phytosterol Esters
This document from the U.K.-based Institute of Food Science & Technology discusses the what, why and how of plant sterols and stanols.
Fluid bed coating: A particle motion study
This presentation from the Laboratory of Food Technology and Engineering takes a look at fluid bed coating and the science behind it.
