Supply chains are the lifeblood of retailers, distributors and manufacturers. However, threats abound all over the world and – with globalization making supply chains longer and more complex – the risks keep increasing.
This IAFP symposium will address the proper preparation of a class of foods considered “not-ready-to-eat” (containing raw or partially cooked ingredients) in microwave ovens.
Refrigerated & Frozen Foods: Let’s say that a temperature-controlled building operator – a food processor or cold storage warehouse – hasn’t purchased industrial lighting for some time. In what ways have lighting technologies changed?
Neal Verfuerth: Prior to 2001, HID (High Intensity Discharge) lighting was standard in food processing plants and warehouses.
You could say that the last five years have been a whirlwind for Rosina Food Products, Buffalo, N.Y. Actually, you don’t have to; Chief Operating Officer Roger Palczewski will say it for you.
“Talent, innovation and execution are at the core of Monterey Gourmet Foods,” says Eric Eddings, chief executive officer of Monterey Gourmet Foods Inc., Salinas, Calif.
There’s no denying that the U.S. Italian foods market felt the pinch of the “low-carb” diet in the early part of this decade. But like other fads before it, the anti-carbohydrate attitude tapered off and Italian foods are making a comeback.
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.