Effective training of plant and quality assurance personnel is essential to achieving quality and food safety standards. The training should involve both technical and practical applications of the process. In addition, it must involve all employees, especially Bubba and his counterparts — Junior, Leroy, “They” and “Supposed To.”
Reducing sodium levels will require masking agents and metallic/bitter blockers to eliminate the off-flavors caused by potassium-based salt substitutes.
High levels of dietary sodium can increase blood pressure. But the health consequences of population-wide sodium reduction are still the subject of some debate. Americans consume on average 3,400 milligrams of sodium daily.
During a recent visit to Whole Foods Market, I slowed down my pace in order to better observe the trends in new products and label claims. Filtering out natural, organic and similar marketing tactics, one solid trend that was apparent across most food categories was a tie-in to fruit. The pork chops had a serving suggestion to include apple sauce. Breakfast cereals either contained dried fruit pieces or a recommendation to add something fresh from the farm stand.
On Valentine’s Day, Harvard Medical School’s HealthBeat newsletter ran an informative article entitled “What is it about coffee?” The authors reminded us of the days not too long ago when we worried that coffee would harm our hearts, give us ulcers, deform our babies and make us overly nervous.
To be certain we are all on the same page, let’s look at my list of truck, tractor and refrigeration fuel choices. My list includes: ethanol, methanol, bio-diesel, clean diesel, compressed natural gas (CNG), liquefied natural gas (LNG), propane (LPG) and methane gas. That is a list of eight possible choices.
While the term “open innovation” may be new to some, it has been around for a decade (or maybe even a century). Simply put, open innovation is about sourcing new ideas and concepts from outside the organization to help develop new innovative, creative and money-making ideas for the company.
Today’s consumers are more willing to seek out and try new food products. Delivering products to meet a diverse range of interests is a key to keeping consumer brand loyalty. So what should cultured dairy product processors do to grow and maintain sales and profitability?
We need dietary fat. Milk naturally contains fat. So let’s better understand the facts on fat and communicate this to consumers instead of trying to dodge the topic. After all, dairy foods are in a unique situation when it comes to fatty acid profile, as research shows that all fatty acids are not created equal.
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