It was back in the early '70s and most often, right after school. That's when every able-bodied kid in my block huddled together. Each one stuck a foot in the middle and then one kid (certainly a leader among us) used a mathematical process to determine who would be "it" in the next game of freeze tag.
A self-proclaimed “packaging” and “product” addict, I am the type of person who could spend hours in a Target store just looking at all the boxes and bags of goodies, giving special attention to those marked “new packaging,” “now with more flavor!” or “on sale for a limited time only.”
They say that speed kills. Then again, I’m convinced that the pace of change in today’s food industry - driven by technology and consumer demographics - bodes well for new business opportunities. So, in my scenario: speed thrills.
It’s no secret among friends and family that I don’t really cook. And although marriage usually leads to a modest rise of time spent in the kitchen, it’s had the opposite effect in my household.
Talk about food for thought. Before I turn the page on this issue, I’m still chewing on comments from Nestlé Prepared Foods President and CEO Angelo Iantosca and leadership author Kenneth Blanchard.
It’s one thing to start off a new year thinking about ways to reduce your waistline or cholesterol. But have you given any thought to reducing your carbon footprint?
Several global CPG companies are trying to answer that question.
When people ask me about what it’s like to write for a food industry trade journal, I know exactly what I’m going to say - because it’s what R&FF Editor Bob Garrison told me when he offered me the job. What makes this industry really interesting is the people.
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Today’s F&B industry faces demands, challenges and trends that are changing at lightspeed.
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