Dec 09 2019 Dairy Industry Recognizes 5 Lawmakers and Policy Leaders for Efforts to Support Dairy
Source: International Dairy Foods Association
WASHINGTON —The International Dairy Foods Association (IDFA) recognized five individuals whose careers have positively impacted the trajectory of U.S. dairy. At an annual event called the Celebration of Dairy attended by nearly 300 people in Washington, D.C., IDFA President and CEO Michael Dykes, D.V.M., recognized Senator Pat Roberts of Kansas, Senator […]
Dec 02 2019 
Tariffs May Make Americans Give U.S. Cheeses Another Look
Source: Laura Reiley, The Washington Post
Cheese is caught in the crossfire.
The European Union claimed the United States has been illegally subsidizing the aircraft manufacturer Boeing. The United States said the EU has been illegally subsidizing Airbus to the detriment of companies like Boeing. The Trump administration-imposed tariffs on about $7.5 billion in European Union goods. […]
Nov 18 2019 
Chasing Consumer Tastes is Driving Up Out-of-Stocks for Retailers
Source: Park City Group
SALT LAKE CITY–In a speech at the Retailer-Owned Food Distributors Association/National Grocers Association Fall Conference, ReposiTrak Partner Joe Meherg told attendees that retailers must move to eliminate out-of-stocks to avoid customer defection to online competitors.
“Online grocery shopping is growing rapidly with year-over-year increases,” Meherg told the audience gathered at the Sawgrass Marriott […]
Nov 11 2019 
How Traditional French Camembert is Made Using Raw Milk
Source: Claudia Romeo, Insider Deli
To be called Camembert, a cheese has to weigh at least 250 grams, be 10 centimeters in diameter, and have about 22% fat content.
The iconic cheese originated in the northern French region of Normandy, where it has been made for centuries. Legend has it that it was first made in 1791 […]Oct 29 2019 
Beef Grading From Yesterday to Tomorrow
Source: Natalie Jones, Certified Angus Beef Brand
When you enjoy a great steak, it’s largely because of those little flecks of intramuscular fat (IMF).
“Marbling is like butter in the pan of potatoes,” said Dale Woerner, Texas Tech meat scientist addressing the recent Feeding Quality Forum in Amarillo. “The more marbling in the beef, the more flavor […]
Oct 21 2019 
Understanding How Millennials Define “High-Quality” Beef When Dining Out
Source: BROOKE PATTON, Beef Checkoff
When it comes to dining out, current consumer demand for high-quality protein is an important factor influencing diner decisions. Millennials guide these trends, as they’re likely to spend more money dining out and less time preparing food at home than other major demographic groups1. This group of consumers, in general, dine […]
Oct 14 2019 
FDA Publishes List of Records Required Under FSVP
Source: FDA
The Foreign Supplier Verification Programs (FSVP) final rule, established through the FDA Food Safety Modernization Act (FSMA), requires importers to verify that the food they are importing into the United States has been produced in a manner that meets applicable U.S. food safety standards.
To do this, importers are required to develop, implement, and maintain […]
Oct 07 2019 
The Specialty Food Association Rebrands and Expands to Shape the Future of Food
Source: Specialty Food Association
NEW YORK, NY — The Specialty Food Association (SFA), a longstanding champion for food industry visionaries and the host of the bi-annual Fancy Food Shows, today announced the association’s complete rebranding effort. SFA’s new vision to ‘Shape the Future of Food’ will serve as an umbrella to an array of educational, networking […]
Sep 30 2019 
How is Online Shopping Changing Grocery Shopping?
Source: Steve Markenson, Director of Research, Food Marketing Institute
The answer to the question is – let me count the ways.
This year’s U.S. Grocery Shopper Trends report takes a deep dive into the growing world of online shopping and explores how the evolving eCommerce world is changing how Americans shop for food and how that may […]
