Industry Insights

We have all heard of “helicopter parents,” those that coddle and hover over their kids. Remarkably annoying to educators, scout leaders, etc., one has to at least respect that they (in their own bothersome and overt way) essentially want to ensure their kid’s safety and well-being. Well, what about being a "helicopter" producer?

Don’t you want to ensure the safety and quality of your product when raw ingredients come into your facility or when the finished product heads out on the truck to be sold? Do you worry that your product might be compromised by influences beyond your control? Are you keeping an eye out for things occurring in-house that might compromise your product?

Trends shape our business strategy. They dictate what we sell and to whom we sell it. Now that we’re a few months into 2014, here’s a look at the promising food industry trends that may drive our next year:

The Dream of the ‘90’s is Alive in…Wisconsin?

Fans of the satire “Portlandia” know that the “Dream of the 1990’s” is alive in present-day Portland. But it seems that a particular philosophy of the 1890’s could gain favor in Wisconsin given a recent trend in the dairy sector.

An 1895 Wisconsin law that banned the sale or use of margarine in the Dairy State was repealed in 1967, but dairy purists might want to lobby for its reinstatement citing consumers’ recent rejection of food products that are heavy in trans fats, such as margarines.

According to the American Butter Institute, butter consumption is at a 40-year high in the United States because shoppers are looking for healthier, more natural food choices.  Thus, they are moving away from highly processed foods with artificial ingredients. Butter as a health food---who’da thunk it?

Quinoa is Sooooo 2013

Americans’ hunger for exotic grains shows no signs of being satiated. Now that most consumers are familiar with the tricky-to-pronounce “quinoa”, they want more whole grains and seeds to fuel their allergen-free or lower-carb cravings. Amaranth, chia, millet and sorghum are some of the gluten-free ancient grains gaining popularity with those wanting wheat-free alternatives.

For consumers counting their carbs, Middle Eastern freekeh and Italian farro are two fiber-filled, protein-packed wheat strains that are predicted to gain popularity in 2014.

The food industry surely sees its share of yeast and mold concerns.   Both are relentless aggressors in food deterioration and spoilage that: “can

In the food industry, we have heard many voices demanding, “Protein!” Protein definitely is an important topic when it comes to nutrition. Proteins are a necessary and important part in the functioning and repair of the body. In addition, protein has received a lot of attention in the diet world. Protein-rich diets are popular with consumers that may be looking to lose or maintain their weights, as protein can make you feel full longer throughout the day.

With such benefits, it can be easy to see why consumers are enamored with this powerful, potent “P.”  Still, there are some important qualifiers that need to be taken into account when focusing on protein in the diet.

First, generally, protein intake is far from

Are you one of our hobbyist customers that makes your own cheese, brews your own beer, etc. for non-retail use?   If you are one of these small operators/hobbyists and you

The publication of the USDA’s “Why Are Americans Consuming Less Fluid Milk?   A Look at Generational Differences in Intake Frequency” this May has lead to frank discussion in the dairy industry. Citing a ‘“slow continuous shift downward’ in milk drinking since the 1940s,” the report analyzes the causes and potential effects of this downward trend. The trend has been especially felt significantly in the last several decades: “Since 1970 alone, per capita fluid milk consumption has fallen from 0.96 cup-equivalents to about 0.61 cup-equivalents per day”.

So, what is going on here?  The authors point to several issues that have energized this trend including the following: frequency of consumption, a diversified marketplace, and generational differences. In regards to frequency, Americans “have become less apt to drink fluid milk at mealtimes, especially with midday and nighttime meals, reducing the total number of consumption occasions.” Part of the reason the frequency has decreased is due to an expanding array of beverage options that are out there for the average consumer.

Milk has been displaced by the consumption of energy drinks, sodas, juices, tea, coffee, etc. The current market offers a wide selection of beverages, choices, and purported claims. For younger consumers this variety and choice is something they have always known, unlike older consumers who remember fewer choices and a lack of access to Taurine-infused energy drinks, iced teas, iced coffee drinks, chocolate soy milk, etc.

Compared to a few years ago, food safety fears in China have surged among consumers. The 2008 melamine/infant formula scare that killed several and sickened approximately 300,000 has been a cornerstone for this growing concern. Chinese parents have taken to other methods to procure formula for their children since, including the following: importing of brands from outside of the country, smuggling, obtaining via the mail, and even as featured in the New York Times, instructing friends, family, and others to bring home formula back from their international vacations.

As one Chinese mother said

“Gluten-Free” might represent a new diet fad to some, but to those that suffer from celiac disease, the label is of the utmost importance. Celiac disease is a digestive condition that can reek havoc on sufferers’ daily lives if gluten finds a way into their diets. To ensure the safety of celiac sufferers, the FDA has stepped in to regulate gluten-free claims on food packaging.

According to an FDA News Release: “This new federal definition standardizes the meaning of ‘gluten-free’ claims across the food industry. It requires that, in order to use the term ‘gluten-free’ on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims ‘no gluten,’ ‘free of gluten,’ and ‘without