[ October 12–15, 2021    McCormick Place    Chicago, IL USA ]



Excellent customer service

It goes without saying that a company needs a few basics to succeed: excellent products, delivered affordably and reliably. But for food companies operating in today’s competitive environment, success requires far more than that. The challenges facing the industry are significant. New food demographics, changing consumer trends, the political climate, the price of steel — […]

Bimmy's Turkey, Brie, and Apple Plate

Elliot Fread grew up surrounded by food. “I always loved the food business,” he says. “I always wanted to be in it.” His grandfather was a restaurateur and Canadian TV celebrity chef in the 1950s, and his father, a graduate of the Cornell Hotel & Restaurant School, later focused on hotel and industrial restaurants. But […]

The FDA Food Safety Modernization Act Preventive Controls for Human Food identifies four types of preventive controls. The first type of preventive controls, Process Preventive Controls, was discussed in my October, 2016 column. The second type of preventive controls is Food Allergen Preventive Controls. The Preventive Controls for Human Food regulation requires documented food allergen […]

Shelf Life of Pasteurized Fluid Milk There is a well-known fact in the dairy industry; milk spoils if you keep it too long. Pasteurized fluid milk products (e.g., 161°F/15 sec or 145°F/30 min) are perishable commodities that must be processed and handled with care to maintain quality up to and beyond their “code” or sell-by […]