-
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 […]
-
Sep 23 2019 
Fresh and Focused: The U.S. Retailer Path to Winning Brick and Mortar
Source: The Nielsen Company
Despite the explosion in online shopping in the U.S., physical stores haven’t gone by the wayside. Why? In a word: fresh.
Although e-commerce represents just 4% of grocery sales today, it accounts for nearly one-third of total growth. And Americans are increasingly heading online to shop for non perishables, household items and pet […]
-
Sep 16 2019 
As Plant-Based Meat and Dairy Picks Up Speed, a Labeling Fight Heads to Court
Source: Aliza Abarbanel, Yahoo
Over the past few years, the grocery store refrigerated aisle has undergone something of a revolution. Yogurt, once categorized as either Greek or not Greek, is now made from coconuts, cashews, pili nuts, and almonds. Oat milk has claimed squatters rights at our favorite coffee shops. And at summer cookouts and drive-through […]
-
Sep 09 2019
Expanding Fulfillment Options, Online Assortment Will Drive Significant Growth of Online Grocery Sales Worldwide
Source: Edge by Ascentia
BOSTON — Store-based sales will continue to account for the majority of worldwide edible grocery sales over the next five years, but online sales are poised to grow much faster as leading retailers continue to prioritize ecommerce by expanding their online assortment and fulfillment options, according to analysts at ecommerce insights company […]
