January is considered a slow month for many food manufacturers as food sales take a dip. With this being said, it is the perfect time to conquer what Andrea Graves, FAPC business planning and marketing specialist, has titled the top 10 list of actions a food company needs to do annually.
Scientists and food manufacturers have been working on new technologies to allow for sugar reduction in foods for many years. Nurhan Dunford, FAPC oil/oilseed specialist, discusses some of these innovations and what consumers can do to limit added sugar in their diets.
Rachael Reagan of Kitchen 66 embraces the role of sideline cheerleader for food entrepreneurs. However, there's not a playbook in the game that could prepare anyone for a pandemic. While it undoubtedly there is struggle, there’s also potential for shining spots of progress.
Nurhan Dunford, FAPC oil/oilseed specialist, discusses how new technologies continue to change consumer experiences and lifestyles and variety, quality and affordability of the foods we consume and the business practices through fierce competition.
David Moe, food processing consultant, reflects over the ever-changing real, less real and perceived practices related to food and food systems over the years, and the one thing that stands out is people still eat.
David Moe, food processing consultant, talks about his love for eating hot dogs and how he was not surprised when one of his favorites products switched to the "perception first" agenda and jumped on the "uncured" bandwagon.
Nurhan Dunford, FAPC oil/oilseed specialist, discusses the importance of consumers understanding the content, intended function and potential effects of various categories of edibles available in the market.