Wine & Beverage

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

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.

It’s the beginning of a new year, and most Americans welcomed 2013 with resolutions, contemplations and a glass of bubbly. The food processing industry, however, has its own way of welcoming a new year---with an abundance of research-driven food trend predictions. Forecasting what will be in our refrigerators and on our plates is crucial to our customers’ success. But it’s also critical to our success as a distributor to those food processors. Anticipating customer needs and understanding the end consumer makes us a more responsive, solution-oriented channel-partner---thereby cementing our value as an integral part of the supply chain. Interpreting these trends also helps our company to grow by discerning which customers and industry segments may be poised for growth.

Trade organizations, specialty publications, news outlets, consultants and even the United Nations (it’s the year of quinoa---haven’t you heard?!?) have taken stabs at predicting what

In the food industry and in food safety, accuracy is key. To be able to sample, test, and conduct other lab-related operations on-site or via a third-party lab, is no longer

Growing up in the Midwest in a food-industry family, I've had the opportunity to befriend an unusual amount of people that work for large food companies in varying capacities.