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Inside the Plant: Fusion formula success
Fusion cuisine? One source defines it as “the deliberate combination of elements from two or more spatially or temporally distinct cuisines.” What if you took this concept and applied it to the larger process of product development?
That’s exactly what Bellisio Foods has done — and visitors can see it demonstrated at the company’s Fusion Culinary Center in suburban Minneapolis.
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Joy in the journey
Who says you can’t go home again? Last year found Michelina’s — at age 17 no less — changing its name to Bellisio Foods Inc. in recognition of founder Jeno Paulucci’s ancestral home of Bellisio Solfare, Italy. And in keeping with Paulucci’s roots and maverick approach, you could say that Bellisio Foods now is branching out to write the next “entrée-preneurial” chapter in this company’s history.
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Special Frozen Pizza Feature: Old school meets new school
It’s not uncommon to see horse-drawn carriages clomping down the streets in Chicago’s famed Gold Coast neighborhood. Like remnants from another era, the horses and their costumed drivers trot alongside sports cars and city buses while their reflections appear in the windows of shiny, high-rise buildings.
Similarly, in Woodridge, Ill., 30 miles southwest of Chicago, another juxtaposition of old world elements and new world technology creates a different type of local attraction — Chicago’s No. 1 selling frozen pizza.
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Special Frozen Pizza Feature: Positively growing
You’re familiar with the saying, “When life gives you lemons … make lemonade.” But what about, “When the economy gives you rising food costs … make … pizza?”
OK, so it doesn’t have the same ring to it, but this could be the motto for executives at Kraft Pizza Co.’s Glenview, Ill., headquarters. With consumers clinging to their dollars in fear of ever-rising food costs, why would a frozen food processor exhibit such optimism?
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Special Frozen Pizza Feature: Crowd pleaser
A large family looking for an affordable and filling meal. A culinary sophisticate with a preference for all-natural foods.A working professional who lives (and eats) alone. These consumers have at least one thing in common. Like the majority of Americans, they have a taste for pizza and if they head to their local grocery store’s freezercase, they likely will find a number of frozen pizza options.
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Logistics Solutions: Moving forward
R&FF: What has Tyson been doing with third-party carriers?
Keene: We’ve worked toward joint value creation with our common carrier partners for consistent lanes and volumes. We recognize that this allows them to better plan their business.
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Logistics Solutions: Poultry in motion
Why did the chicken cross the road? To get to the other side, of
course. Then again, every day finds Tyson Foods’ chicken (and beef and
pork) products crossing the nation and the globe en route to
supermarket shelves and foodservice operators.
Why does Tyson do it? Naturally, it’s to grow and satisfy retail and foodservice customers and consumers.
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Viewpoint: Time to talk (merchadising)
You’re either part of the problem or part of the (meal) solution. Pardon the play on words, but a visit to Bellisio Foods has me thinking about certain problems with retail meal solutions.
I’m not talking about refrigerated perimeter departments — such as the deli — where retailers already are engaged in quick meal merchandising. Rather, it’s time to address how processors and retailers can transform the freezercase into more of a mealtime destination.
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Back Page: Attack of the killer tomatoes!?
You say tomato. Now, they say cilantro. Hopefully by the time you read this, the whole thing will be sorted out.
While it’s pretty much a certainty that you are familiar with this summer’s “great salmonella caper,” and have read or heard enough about it to turn your stomach (literally), hear me out.
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