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| food business news logo: Good Food, Great Business Susie Wyshak, 2014-11-18 For those ready to follow their foodie dreams (or at least start thinking about it), this book provides the tools to decide if creating a specialty food business is right for you. Whether the goal is selling a single product online or developing a range of gourmet foods for grocery chains, this handbook helps hopeful food entrepreneurs become experts in everything from concept and production to sales and marketing. The author uses real-life examples from more than 75 successful individuals and businesses to illustrate the good, the bad, and the ugly of starting a food enterprise, providing links to useful charts and worksheets to simplify the process and keep entrepreneurs organized and focused. |
| food business news logo: Food Business News , 2009 |
| food business news logo: Ramping Your Brand James F. Richardson, 2019-12-30 In this book, I outline a 4-Part approach to thinking smarter about growth as a CPG entrepreneur. It is based on years of anthropological research into how and why consumers pay for premium-priced CPG items and intensive 4P pattern analysis among an elite club of premium CPG brands that all reached $100M+ in less than a decade. Part 1. Designing to Command a Premium This is where many founders fail without realizing it. There is a cultural logic behind premium products that grow extremely fast. You should learn it. Part 2. Managing A Small Experiment Don't hit the gas too early. Successful CPG startups manage a rolling, iterative experiment until key KPIs appear. You should learn this art. Part 3. Fine Tuning the Conversion Playbook Steady velocity growth is essential to ramping your brand.Your team needs to learn the art of sustaining it in key geographies, so that you don't have to buy premature distribution to obtain growth. Part 4. Accelerating to Scale There are three best practices in acceleration. Two of them are counter-intuitive to CPG veterans not expert in the ramping of premium CPG businesses. You need to learn how to deploy them. |
| food business news logo: The Food Babe Way Vani Hari, 2015-02-10 Eliminate toxins from your diet and transform the way you feel in just 21 days with this national bestseller full of shopping lists, meal plans, and mouth-watering recipes. Did you know that your fast food fries contain a chemical used in Silly Putty? Or that a juicy peach sprayed heavily with pesticides could be triggering your body to store fat? When we go to the supermarket, we trust that all our groceries are safe to eat. But much of what we're putting into our bodies is either tainted with chemicals or processed in a way that makes us gain weight, feel sick, and age before our time. Luckily, Vani Hari -- aka the Food Babe -- has got your back. A food activist who has courageously put the heat on big food companies to disclose ingredients and remove toxic additives from their products, Hari has made it her life's mission to educate the world about how to live a clean, organic, healthy lifestyle in an overprocessed, contaminated-food world, and how to look and feel fabulous while doing it. In The Food Babe Way, Hari invites you to follow an easy and accessible plan that will transform the way you feel in three weeks. Learn how to: Remove unnatural chemicals from your diet Rid your body of toxins Lose weight without counting calories Restore your natural glow Including anecdotes of her own transformation along with easy-to-follow shopping lists, meal plans, and tantalizing recipes, The Food Babe Way will empower you to change your food, change your body, and change the world. |
| food business news logo: The Brand-Driven CEO David Kincaid, 2020-11-03 The Brand-Driven CEO demonstrates how senior leadership can use their brand to align and guide the behaviors, decisions, and operations of their entire organization in order to drive value. David Kincaid delivers practical assessments and game plans for senior executives and managers across functional areas, clarifying the confusion between brand and marketing management. He introduces the New 4Ps of brand management: People, Process, Intellectual Property, and Partnerships. This paradigm shift equips business leaders with a new approach to managing growth, profitability, risk, and sustainable value. Using real-life, current case studies from today’s fastest growing and most valuable brands – including Starbucks, Apple, and BMW – this book reveals the critical importance of managing big businesses as integrated business systems. The Brand-Driven CEO includes criteria to conduct your own brand self-assessment and a stepby-step roadmap that can be applied to help transform your brand and its management. |
| food business news logo: Handbook of Research on Emerging Business Models and the New World Economic Order Saiz-Alvarez, Jose Manuel, 2021-10-15 The COVID-19 pandemic is causing a radical change in both the economic and business paradigms that have ruled countries for decades. Emerging models are leading to a new world economic order predictably led by China and the United States. New forms of organization, new ways of working remotely, the strengthening of some industries to the detriment of others, and the supremacy of technology to be able to work are going to change the economies as we know them today. The Handbook of Research on Emerging Business Models and the New World Economic Order offers strategies, economic policies, social, economic, and political trends that will affect organizations to increase their efficiency and labor productivity and change the world’s business and financial structures. This book forecasts future business changes and prospective models, structural or not, for guiding the survival of small and medium enterprises (SMEs), multinationals, family firms, entrepreneurs, and NGOs in the post-COVID-19 era. Covering topics such as business model creation, global sustainable logistics 4.0, and social and solidarity economy, this text is essential for economists, entrepreneurs, managers, executives, family firms, SMEs, business professionals, policymakers, students, researchers, practitioners, and academicians. |
| food business news logo: Big Money in Franchising Alicia Miller, 2024-03-12 A ground-breaking and definitive roadmap to finding success through the dynamic partnership of private equity and franchising. —Justin Nihiser, Operating Partner, Garnett Station Partners Private equity (PE) is profoundly transforming the business of franchising, as companies increasingly perceive PE transactions as an attractive alternative to going public, and as investors realize the strength and resilience of the franchise model. In recent years, franchisors and multi-unit franchisees encompassing more than 700 brands have partnered with private capital, including Subway, which announced in 2023 that after decades of independence it would be acquired by Roark Capital Group for more than $9 billion. It’s estimated that private capital is currently sitting on at least $1 trillion of “dry powder” — committed funds that haven’t yet been deployed. Franchising will continue to attract investment out of this substantial and still-growing pool. In Big Money in Franchising, franchise thought leader, board advisor, franchise investor, and PE consultant Alicia Miller demonstrates how founders and franchisees alike can effectively leverage private capital to take their businesses to the next level of performance. Miller walks through PE growth playbooks in depth, drawing on recent case studies, highlighting best practices, and sharing valuable insights into PE’s investing mindset, key players, selection criteria, and trading dynamics. The book also tracks the top challenges private capital has experienced in franchise investing, providing guidelines for vetting potential partners and conducting due diligence to avoid negative outcomes, value destruction, and stall-outs. Featuring interviews with franchise entrepreneurs, brand founders, deal advisors, and PE executives, Big Money in Franchising empowers readers with the information needed to build enterprise value and climb the private equity profit ladder. |
| food business news logo: Present Knowledge in Food Safety Michael E. Knowles, Lucia Anelich, Alan Boobis, Bert Popping, 2022-10-08 Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of 'food' at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis. - Includes new technologies such as nanotechnology, genetic modification, and cloning - Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut - Covers the role of the microbiome and the use of surrogates (especially for viruses) |
| food business news logo: Food Safety for the 21st Century Carol A. Wallace, William H. Sperber, Sara E. Mortimore, 2018-08-08 Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors — noted experts in the field — reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today’s complex global food supply chains. The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide: • Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system • Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain • Assists new and existing business to meet their food safety goals and responsibilities • Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats. |
| food business news logo: Alternative Food Politics Michelle Phillipov, Katherine Kirkwood, 2018-12-07 Media interest in food has intensified in recent years, leading to a contemporary food landscape where ‘alternative’ food practices are increasingly visible. Concerns that were once exclusively the domain of activist movements motivated by environmental, animal rights, health and anti-corporate agendas are now central to primetime television cooking shows, mobile apps and social media. This book is the first to explore the impact of popular media and culture on contemporary food politics. Through examination of a range of media and cultural texts, including news, digital media, advertising and food labelling, it brings together leading and emerging scholars in food studies, media and communications, sociology, law, policy studies, business, and geography. The book explores the practices of alternative food movements, the marketing techniques of conventional and alternative food producers, and the relationships between food industries, media, and the public. Covering topics ranging from agtech start-ups and social justice projects, to new ways of mediating food waste, celebrity, and ‘ethical’ foods, Alternative Food Politics reveals the importance of media as a driver of food system transformation. This is a pivotal time for media and food industries, and this book is essential reading for scholars and students seeking to better understand the futures, possibilities and limits of food politics today. |
| food business news logo: In Defense of Farmers Jane Gibson, Sara Alexander, 2019-07-01 Industrial agriculture is generally characterized as either the salvation of a growing, hungry, global population or as socially and environmentally irresponsible. Despite elements of truth in this polarization, it fails to focus on the particular vulnerabilities and potentials of industrial agriculture. Both representations obscure individual farmers, their families, their communities, and the risks they face from unpredictable local, national, and global conditions: fluctuating and often volatile production costs and crop prices; extreme weather exacerbated by climate change; complicated and changing farm policies; new production technologies and practices; water availability; inflation and debt; and rural community decline. Yet the future of industrial agriculture depends fundamentally on farmers’ decisions. In Defense of Farmers illuminates anew the critical role that farmers play in the future of agriculture and examines the social, economic, and environmental vulnerabilities of industrial agriculture, as well as its adaptations and evolution. Contextualizing the conversations about agriculture and rural societies within the disciplines of sociology, geography, economics, and anthropology, this volume addresses specific challenges farmers face in four countries: Bolivia, Brazil, Canada, and the United States. By concentrating on countries with the most sophisticated production technologies capable of producing the largest quantities of grains, soybeans, and animal proteins in the world, this volume focuses attention on the farmers whose labors, decision-making, and risk-taking throw into relief the implications and limitations of our global industrial food system. The case studies here acknowledge the agency of farmers and offer ways forward in the direction of sustainable agriculture. |
| food business news logo: An Invitation to Environmental Sociology Michael Mayerfeld Bell, Loka L. Ashwood, Isaac Sohn Leslie, Laura Hanson Schlachter, 2020-09-23 If there were ever a time for environmental sociology, it is now. As COVID-19 is spreading across our communities, our countries, our world, we have all become too familiar with maintaining that awful term of social distance. Yet there can be no true distance from that which is always with us and within us: our social ecology An Invitation to Environmental Sociology invites students to delve into this rapidly changing field. Written in a lively, engaging style, the authors cover a broad range of topics in environmental sociology with a personal passion rarely seen in sociology texts. The book′s unique organization explores three different kinds of questions about interactions between humans and the natural world: the material, the ideal, and the practical. The Sixth Edition of this bestseller comprises 12 chapters instead of 13, making it easier to fit into the normal rhythm of a course. But the result is also an edition that is up-to-date and enriched with much newer material, while continuing to use an inviting tone that the title promises. Included with this title: The password-protected Instructor Resource Site (formally known as SAGE Edge) offers access to all text-specific resources, including a test bank and editable, chapter-specific PowerPoint® slides. |
| food business news logo: Plant-Based Diets for Succulence and Sustainability Kathleen May Kevany, 2019-08-15 This collection takes an interdisciplinary look at how the transformation towards plant-based diets is becoming more culturally acceptable, economically accessible, technically available and politically viable. We offer strategies for achieving sustainable food systems without having to forgo succulence, sensuality and sacredness of food. Shifting food systems is one of humanity’s biggest challenges and greatest opportunities. This book explores adaptable and health-promoting plant-based diets, which by their nature can support nourishing environmental, social, ethical, political, and economic outcomes. In this book, detailed descriptions are provided of what constitutes a healthy plant-based diet and active lifestyle. Readers are invited to engage with a community of practitioners delving more deeply into strategies for transitioning societies to greater succulence and sustainability. Throughout the first section of the book, environmental challenges and opportunities for reversing climate change are highlighted as our most urgent action. The focus then turns to global food systems and the intersections that are undermining human and animal health. The final section offers preventative approaches and encourages reorienting systems of law, economics and education to exemplify integrity, coordination, coherence and compassion. This book will be of interest to students and academics, as well as policy professionals in all fields engaging with complex issues and systems analyses. It will be of value to those working in health services, policy development, agriculture, economic development, and social change as it provides steps to enhance well-being, pathways to increase jobs in the green economy, and practical ideas to reverse greenhouse gas emissions. It may also be a superb guide for individuals and families looking to become vibrant eaters and leaders. |
| food business news logo: Concentration and Power in the Food System Philip H. Howard, 2021-09-09 Who controls what we eat? This book reveals how dominant corporations, from the supermarket to the seed industry, exert control over contemporary food systems. It analyzes the strategies these firms are using to reshape society in order to further increase their power, particularly in terms of their bearing upon the more vulnerable sections of society, such as recent immigrants, ethnic minorities and those of lower socioeconomic status. Yet this study also shows that these trends are not inevitable. Opposed by numerous efforts, from microbreweries to seed saving networks, it explores how opposition to this has encouraged even the most powerful firms to make small but positive changes. This revised edition has been updated to reflect recent developments in the food system, as well as the broad political economic forces that shape them. It also examines the rapidly changing technologies, such as Big Data and automation, which have the potential to reinforce, as well as to challenge, the power of the largest firms. |
| food business news logo: Luxury Marketing, Sustainability and Technology Park Thaichon, Sara Quach, 2023-06-09 Luxury Marketing, Sustainability and Technology explores how new technologies, sustainability, and relationship marketing impact and change the future of luxury brand management. Whilst the luxury industry is experiencing exponential growth, further research is vital to improve knowledge and understand how luxury management operates in the new age of marketing. Through a range of empirical and theoretical contributions, this book offers clear insights into relationship marketing and luxury management. It examines the growth of luxury, marketing strategies for luxury brands, advertising and communication of luxury brands, AI and disruptive technology in luxury marketing, and sustainability and pro-environmental luxury. All the chapters close with practical summaries and recommendations for businesses practice. This book is a useful reference for scholars and postgraduate researchers across luxury management and marketing, including those interested in international marketing, social media marketing, and fashion management, as well as innovation management and sustainability. |
| food business news logo: Barons Austin Frerick, 2024-03-26 Barons is the story of seven titans of the food industry, their rise to power, and the consequences for workers, eaters, and democracy itself. Readers will meet a secretive German family that took over the global coffee industry in less than a decade, relying on wealth traced back to the Nazis to gobble up countless independent roasters. They will visit the Disneyland of agriculture, where school children ride trams through mechanized warehouses filled with tens of thousands of cows that never see the light of day. And they will learn that in the food business, crime really does pay--especially when you can bribe and then double-cross the president of Brazil. Barons paints a stark portrait of corporate consolidation, but it also shows that a fair, healthy, and prosperous food industry is possible--if we take back power from the barons who have robbed us of it. |
| food business news logo: Dairy Processing: Advanced Research to Applications Jagrani Minj, Aparna Sudhakaran V, Anuradha Kumari, 2020-04-10 This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts. |
| food business news logo: Afrasian Transformations , 2020-08-31 Afrasian Transformations explores a dynamic nexus of transregional interactions that is reshaping political relations, economic flows and increasingly mobile lifeworlds on the one hand, and academic practices in African and Asian Studies as well as transregional research on the other. |
| food business news logo: May We Suggest Alison Pearlman, 2018-10-16 An art expert takes a critical look at restaurant menus—from style and layout to content, pricing and more—to reveal the hidden influence of menu design. We’ve all ordered from a restaurant menu. But have you ever wondered to what extent the menu is ordering you? In May We Suggest, art historian and gastronome Alison Pearlman focuses her discerning eye on the humble menu to reveal a captivating tale of persuasion and profit. Studying restaurant menus through the lenses of art history, experience design and behavioral economics, Pearlman reveals how they are intended to influence our dining experiences and choices. Then she goes on a mission to find out if, when, and how a menu might sway her decisions at more than sixty restaurants across the greater Los Angeles area. What emerges is a captivating, thought-provoking study of one of the most often read but rarely analyzed narrative works around. |
| food business news logo: Seafood Authenticity and Traceability Amanda Naaum, Robert Hanner, 2016-08-29 Seafood Authenticity and Traceability: a DNA-based Pespective is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and an overview of their applications in fish and seafood, also providing reviews of the technology and processes for each method. It offers a practical and succinct overview of the relationship between accurate identification, traceability, sustainability, and safety of seafood, including an overview of the supply chain and the industry's need for improved traceability. - Presents current and future perspectives in the emerging field of traceability, including solid coverage of DNA analysis for origin detection - Includes molecular authentication tools to improve species identification throughout the seafood industry - Provides reviews of the technology and processes for each DNA analysis method - Offers a comprehensive overview for those in food authenticity who may not have an in-depth molecular biology background |
| food business news logo: Marketing Research Bonita Kolb, 2017-10-23 An introductory textbook that provides students with the essential information needed to plan and perform marketing research for the first time. The Second Edition presents a balanced mix of qualitative and quantitative methods, reflecting contemporary trends. This includes a new chapter on Netnography and new and increased coverage of the digital aspects of marketing research and the impact of social media and the online environment. The book includes exercises and activities within the chapters that can be used in class. Along with a collection of new international case studies, including: Europe - Renault (France), Miele (Germany) & Online grocery markets in France and Germany. Africa - The Robben Island Museum in Cape Town, South Africa, Vergenoegd Wine Estate in South Africa, text message surveying in Kenya Australia - Campos Coffee Asia - Uber and social media usage in India; Cinemas and confectionary markets in China; Coffee culture in South Korea The book is complemented by chapter specific lecturer PowerPoint slides. Suitable reading for students who are new to marketing research. |
| food business news logo: Neighborhoods and Health Dustin T. Duncan, Ichiro Kawachi, 2018-03-28 THE GROUNDBREAKING, FORMATIVE WORK IN SPATIAL EPIDEMIOLOGY -- NOW UPDATED FOR A NEW GENERATION OF RESEARCH AND PRACTICE IN PUBLIC HEALTH In 2003, Neighborhoods and Health codified the idea that a neighborhood's social and physical makeup can influence the health of people who live in it. More than a decade later, with the relationship between place and health firmly entrenched at the center of how we understand public health (and as its own scientific discipline, spatial epidemiology), this second edition of the landmark text offers another giant leap forward for the field. Offering both a synthesis of the essential research and a practical overview of the methods used to garner it, the second edition of Neighborhoods and Health is the essential guide to understanding this core component of contemporary population health -- both the journey to date and what's next. |
| food business news logo: Food Traceability Jennifer McEntire, Andrew W. Kennedy, 2019-05-11 This book provides a picture of food traceability for all aspects of the food system, recognizing the unique differences, challenges, and “states of the industry” in different types of food products, as well as the different pressures and opportunities at different points in the supply chain and the research that has already been done. It also provides some historical context, along with the types of solutions available to the food industry, and the benefits associated with better recordkeeping that go beyond the public good and impact the bottom line. Whenever a food related outbreak occurs, traceability is called into question. When lives are at stake, it is critical that the root of the problem is quickly identified to prevent further illness. Once the problem is found, it’s just as important to contain it quickly. Too often, recalls expand because implicated product is not readily accounted for. Mention of traceability stirs fear for many in the food industry for several reasons: within a company, it’s not clear if responsibility for traceability lies with food safety professionals involved in recalls, supply chain professionals who understand product movement, IT professionals who build and maintain the recordkeeping systems, or regulatory professionals who need to respond to government requests for information. There is also a sense that traceability is someone else’s problem. Few firms admit that they are the weak link and instead tout how quickly they can perform mock recalls. But traceability is about more than just recalls. It is about the connectivity of the supply chain as a product and its constituents travel from the farm to the consumer. Because it is a systems issue, there is a sense that the investment by a single firm will be meaningless if supply chain partners don’t have comparable abilities. This book will address both these surrounding issues and solutions. |
| food business news logo: Handbook of Meat and Meat Processing Y. H. Hui, 2012-01-11 Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati |
| food business news logo: Marketing to Gen Z Jeff Fromm, Angie Read, 2018-03-26 With bigger challenges come great opportunities, and Marketing to Gen Z wants to help you get ahead of the game when it comes to understanding and reaching this next generation of buyers. Having internalized the lessons of the Great Recession, Generation Z blends the pragmatism and work ethic of older generations with the high ideals and digital prowess of youth. For brands, reaching this mobile-first and socially conscious cohort requires real change, not just tweaks to the Millennial plan. In Marketing to Gen Z, businesses will learn how to: Get past the 8-second filter Avoid blatant advertising and tap influencer marketing Understand their language and off-beat humor Offer the shopping experiences they expect Marketing to Gen Z dives into and explains all this and much more, so that businesses may most effectively connect and converse with the emerging generation that is expected to comprise 40 percent of all consumers by 2020. Now is the time to learn who they are and what they want! |
| food business news logo: History of Soybean Variety Development, Breeding and Genetic Engineering (1902-2020) William Shurtleff; Akiko Aoyagi, 2020-06-25 The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographic index. 152 photographs and illustrations - mostly color, Free of charge in digital format on Google Books. |
| food business news logo: Commercial Fertilizer and Plant Food Industry , 1912 |
| food business news logo: Processed Cheese Science and Technology Mamdouh El-Bakry, Bhavbhuti M. Mehta, 2022-02-11 Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations. Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese. Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products. - Offers the most complete coverage of processed cheese products to-date - Led by active researchers and educators with expertise in processed cheeses, featuring chapters by global dairy science experts - Includes extensive lists of references for further reading at the end of each chapter |
| food business news logo: Trans Fats Replacement Solutions Dharma R. Kodali, 2014-04-22 Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. - Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist - Offers in-depth analysis of the structure, properties, and functionality of fats and oils - Describes trans fats regulations and scenarios in different geographies around the world |
| food business news logo: Breaking Biden Alex Marlow, 2023-10-03 INSTANT NEW YORK TIMES BESTSELLER The New York Times bestselling author of the “must-read” (Sean Hannity) Breaking the News and editor-in-chief of Breitbart News Network returns with this timely and eye-opening deep dive investigation into the 46th president. Over his 50-year career in Washington, Joe Biden has become known for his wild dishonesty, embarrassing policy failings, and an absolute lack of accountability, culminating in his predictably unpopular presidency. But what has not yet been revealed is the vast web of consultants, bureaucrats, corporate titans, foreign interests, and various extended family members (it’s not just Hunter!) who have achieved unfathomable wealth and power while keeping Biden in charge. Now, Alex Marlow reports the findings of a shocking, in-depth investigation into the individuals and entities behind the devastating decisions that have empowered the global elite at the expense of the American public. With his signature “prescient” (Tucker Carlson) writing, Marlow unearths new details such as: EXPOSED: The secret cadre of consultants running Joe Biden’s Washington. EXPLAINED: How Joe Biden sold America’s intellectual property to communist China. UNCOVERED: The unreported and audacious reason the underwhelming, under-qualified, and unpopular Kamala Harris was chosen to be vice president. REVEALED: All the ways the Bidens’ bag cash off of the family name. |
| food business news logo: Marketing Paul Baines, Paolo Antonetti, Sara Rosengren, 2022 How does Google support organizations in their transformation to digital marketing?How does the International Food Waste Coalition influence more sustainable behaviour?How did a producer of Thai herbal toothpaste amend their marketing mix to maintain sales during COVID-19?With insights from leading practitioners and exploration of the latest issues to affect consumers and businesses alike, Marketing answers these questions and more to provide students with the skills they need to successfully engage with marketing across all areas of society.Founded on rigorous research, this critical text presents a current, complete guide to marketing success and explores topical issues such as sustainability and digital transformation. Its broadest ever range of examples, Practitioner Insights and Market Insights also give readers a unique view intothe fascinating worlds of marketing professionals. Individuals from Arch Creative, Klarna, eDreams Odigeo and Watson Farley and Williams are just a few of the practitioners that join the authors to offer real-life insights and career advice to those starting out in the industry.Review and discussion questions conclude each chapter, prompting readers to examine the themes discussed in more detail, and encouraging them to engage critically with the theory. New critical thinking questions also accompany the links to seminal papers throughout each chapter, presenting theopportunity for students to take their learning further.An exciting development for this new edition, the enhanced e-book offers an even more flexible and engaging way to learn. It features a select range of embedded, digital resources designed to stimulate, assess, and consolidate learning, including practitioner videos to offer further glimpses intothe professional world, multiple-choice questions after each key section of the chapter to offer regular revison and understanding checkpoints, and a flashcard glossary at the end of each chapter to test retention of key terms and concepts.Marketing is the complete package for any introductory marketing module.This book is accompanied by the following online resources.For everyone:Bank of case studiesPractitioner insight videosCareer insight videosLibrary of video linksFor students:Key concept videosAuthor audio podcastsMultiple-choice questionsFlashcard glossaryInternet activitiesResearch insightsWeb linksFor lecturers:PowerPoint slidesTest bankEssay questionsTutorial activitiesDiscussion question pointersFigures and tables from the book |
| food business news logo: The Capitalist and the Activist Tom C. W. Lin, Tom Lin, 2022-01-11 This is the first in-depth examination of the important ongoing fusion of activism, capitalism, and social change masterfully told through a compelling narrative filled with vivid stories and striking studies. Today, corporations and their executives are at the front lines of some of the most important and contentious social and political issues of our time, such as voting rights, gun violence, racial justice, immigration reform, climate change, and gender equality. Why is this sea change in business and activism happening? How should executives and activists engage one another to create meaningful progress? What are potential pitfalls and risks for each side? What can they learn from each other? What first principles should guide leaders moving forward? The Capitalist and the Activist offers an engaging and thoughtful look at the new reality of corporate social activism—its driving forces, promises and perils, and implications for our businesses and personal lives. Weaving deep research and fascinating stories that span business, entertainment, history, science, and politics, Tom Lin provides an insightful road map for how society arrived here and a practical compass for moving forward. Drawing together examples from the civil rights movement, campaign finance litigation, gun regulation, Black Lives Matter, the Confederate flag controversy, the Trump presidency, and other historical events, Lin brilliantly reveals and charts the course for a changing society of capitalists and activists seeking both profit and progress. The Capitalist and the Activist is a must-read for anyone trying to understand the emerging future of activism, business, and politics. |
| food business news logo: Food Stores United States. Small Business Administration, 1975 |
| food business news logo: Discrimination Testing in Sensory Science Lauren Rogers, 2017-09-29 Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science. The book covers all aspects of difference testing: the history and origin of different methods, the practicalities of setting up a difference test, replications, the statistics behind each test, dealing with the analysis, action standards, and the statistical analysis of results with R. The book is written by sensory science experts from both academia and industry, and edited by an independent sensory scientist with over twenty years of experience in planning, running and analyzing discrimination tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control. - Contains practical guidance on the performance and analysis of discrimination testing in sensory and consumer science for both food and non-food products - Includes the latest developments in difference testing, including both new methods and state-of-the-art approaches - Features extensive coverage of analysis with a variety of software systems - Provides essential insight for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control |
| food business news logo: Sustainable Blue Revolution in India Latha Shenoy, Shridhar Rajpathak, 2021-05-31 This book provides comprehensive information on several dimensions of blue revolution in a structured form. Material provided in the book has been gathered from several relevant published sources and views expressed are based on practical field experience of the authors. Blue revolution would be one of the big game changers for the Indian economy. The subject of sustainable development of fisheries sector being very vast, concerted efforts have been made to accommodate all the relevant elements. Very little reading material with proper analysis is currently available and this book is expected to bridge the gap and project way-forward to achieve sustainable development of fisheries and aquaculture in India under the blue revolution. The book is organised under 13 chapters covering wide ranging subjects that include fish production, processing, marketing, exports/imports of fishery products; ecolabelling; role of industry in promoting sustainability in fishing and aquaculture; sustainability issues in marine/inland fisheries/aquaculture; and fisheries regulations and legislations. Information has been provided on Sustainable Development Goals(SDGs) particularly SDG 14 (Life Below Water); components of blue economy; Government of India fisheries development initiatives; and executive summary of recently launched PMMSY. Emerging plant and cell-based seafood segment; overall impacts of climate change; and impact of recent pandemic COVID-19 on fisheries and aquaculture are discussed under separate chapters. Finally, a chapter on ‘Way Forward’ is included that suggests practical management measures, technology infusion, technical interventions along with few innovative concepts and approaches towards achieving blue revolution. Note: T&F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. |
| food business news logo: Law and Economics of the Coronavirus Crisis Klaus Mathis, Avishalom Tor, 2022-04-27 The coronavirus pandemic struck unexpectedly, posing unprecedented challenges around the world. At the same time, this crisis also offers a unique opportunity for reflection, research, and insight regarding this and similar global and domestic crises. There is much to be learned from analysing the effects of the crisis. It provides a chance for a fresh scholarly examination of important aspects of legal regulation, policymaking, and more. This volume pursues these questions from a broad range of Law and Economics perspectives and is divided into two parts. The first part examines the immediate impact of and responses to the coronavirus crisis, while the second explores the future possibilities that scholarly analysis of this crisis can offer. As to the immediate impact and responses, questions of compliance with regulations and safety measures, nudging and decision-making with regard to the coronavirus crisis are examined from the perspective of behavioural economics. In addition, the short- and long-term effects of various emergency policy responses on contract law are studied. Current issues and challenges like the regulation of internet platforms, excessive pricing, the right to adequate food, risk and loss allocation, as well as remote learning and examinations, which have been impacted, brought about, complicated or aggravated by the coronavirus crisis, are analysed in depth. Lastly, future possibilities in the areas of data access rights, economic instability and the balance between political-economic interests and social interests, patenting, food labels and open data are illustrated. |
| food business news logo: Routledge Handbook of Sustainable Diets Kathleen Kevany, Paolo Prosperi, 2022-12-30 This handbook presents a must-read, comprehensive and state of the art overview of sustainable diets, an issue critical to the environment and the health and well-being of society. Sustainable diets seek to minimise and mitigate the significant negative impact food production has on the environment. Simultaneously they aim to address worrying health trends in food consumption through the promotion of healthy diets that reduce premature disability, disease and death. Within the Routledge Handbook of Sustainable Diets, creative, compassionate, critical, and collaborative solutions are called for across nations, across disciplines and sectors. In order to address these wide-ranging issues the volume is split into sections dealing with environmental strategies, health and well-being, education and public engagement, social policies and food environments, transformations and food movements, economics and trade, design and measurement mechanisms and food sovereignty. Comprising of contributions from up and coming and established academics, the handbook provides a global, multi-disciplinary assessment of sustainable diets, drawing on case studies from regions across the world. The handbook concludes with a call to action, which provides readers with a comprehensive map of strategies that could dramatically increase sustainability and help to reverse global warming, diet related non-communicable diseases, and oppression and racism. This decisive collection is essential reading for students, researchers, practitioners, and policymakers concerned with promoting sustainable diets and thus establishing a sustainable food system to ensure access to healthy and nutritious food for all. |
| food business news logo: Think for Yourself Vikram Mansharamani, 2020-06-16 We've outsourced too much of our thinking. How do we get it back? Have you ever followed your GPS device to a deserted parking lot? Or unquestioningly followed the advice of an expert—perhaps a doctor or financial adviser—only to learn later that your own thoughts and doubts were correct? And what about the stories we've all heard over the years about sick patients—whether infected with Ebola or COVID-19—who were sent home or allowed to travel because busy staff people were following a protocol to the letter rather than using common sense? Why and how do these kinds of things happen? As Harvard lecturer and global trend watcher Vikram Mansharamani shows in this eye-opening and perspective-shifting book, our complex, data-flooded world has made us ever more reliant on experts, protocols, and technology. Too often, we've stopped thinking for ourselves. With stark and compelling examples drawn from business, sports, and everyday life, Mansharamani illustrates how in a very real sense we have outsourced our thinking to a troubling degree, relinquishing our autonomy. Of course, experts, protocols, and computer-based systems are essential to helping us make informed decisions. What we need is a new approach for integrating these information sources more effectively, harnessing the value they provide without undermining our ability to think for ourselves. The author provides principles and techniques for doing just that, empowering readers with a more critical and nuanced approach to making decisions. Think for Yourself is an indispensable guide for those looking to restore self-reliant thinking in a data-driven and technology-dependent yet overwhelmingly uncertain world. |
| food business news logo: History of Soybeans and Soyfoods in Michigan (1853-2021) William Shurtleff; Akiko Aoyagi, 2021-09-19 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 211 photographs and illustrations - mostly color. Free of charge in digital PDF format. |
| food business news logo: The New Megatrends Marian Salzman, 2022-05-03 A pioneering forecaster predicts the trends and technologies that will shape global culture and commerce in the next two decades—a must-read guide for business leaders, entrepreneurs, and anyone looking for an edge. “In a world of half-baked hot takes, Marian Salzman is a true seer.”—Andrew Yang A little more than twenty years ago, the Y2K computer glitch threatened to bring the global economy to its knees. But instead of overnight disruption, humankind slipped into two decades of economic turmoil, ecological angst, and tribalism, all set against the backdrop of a newly global and digital civilization. Sometimes the events that seem pivotal are just blips, while the more meaningful cultural shifts are hiding in plain sight. Marian Salzman’s job is to uncover those hidden shifts. So what’s in store for the next two decades? In this acutely observed guide, Salzman, whose past predictions have been heralded for coming uncannily close to the way we live now, unpacks the course of human life from the bumpy turn of the millennium through the pandemic era, when chaos and “together apart” are the new normal, equity has become a battle cry, and breathing space emerged as the greatest luxury of all. Drawing inspiration from John Naisbitt’s classic 1982 book Megatrends, Salzman then turns to the two decades ahead. Navigating deftly among geographies, she connects threads across business, civic life, consumerism, family, and entertainment, revealing the trends and developments—some established, some surprising—poised to recast our past, shape our collective future, and shift our identities. In a world dominated by disruption, being prepared for change is a critical advantage. The New Megatrends is gripping reading for anyone seeking to understand the shape and texture of the next era, which, above all, will be marked by its relentless pace, new technology, and the ever-present threats of climate change and political division. |
Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos | Food …
Love Food Network shows, chefs and recipes? Find the best recipe ideas, videos, healthy eating advice, party ideas and cooking techniques from top chefs, shows and experts.
Recipes, Dinners and Easy Meal Ideas | Food Network
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts.
50 Easy Dinner Recipes & Ideas | Food Network
Nov 21, 2024 · Who ever said that a home-cooked meal had to be stressful? These easy dinner recipes from Food Network will put a crowd-pleasing meal on the table in no time. You can …
Food Network's Top 100 Recipes of All Time | Food Network
Mar 22, 2023 · From classics such as deviled eggs and meatloaf to newcomers like baked feta pasta, you’ll find delicious options for breakfast, lunch, dinner and more with Food Network's …
103 Quick Dinner Ideas in 30 Minutes or Less | Food Network
Apr 11, 2025 · Wondering what to make for dinner? Try these quick dinner ideas from Food Network—easy, tasty recipes that get a satisfying meal on the table fast. You can also find …
Food Network Show Schedules, Videos and Episode Guides | Food …
See videos and schedules for your favorite Food Network shows, including Food Network Star, Chopped, The Pioneer Woman and Diners, Drive-Ins and Dives.
Our 50 Most-Popular Recipes Right Now - Food Network
Feb 23, 2024 · Count down through the 50 recipes that Food Network fans love most and then save them in your online recipe box so that you can make them at home. You can also find …
25 Recipes That Are Easy To Cook Over a Campfire | Food Network
Jun 4, 2025 · Whether you're roughing it or tending to a small campfire in your back yard, these recipes from Food Network use the open flame to keep you well-fed, from dinner to dessert. …
10 Best Cube Steak Recipes & Ideas - Food Network
Mar 12, 2025 · Just because this cut is affordable, doesn’t mean that it has to be boring. These easy and delicious cube steak recipes from Food Network prove it! You can also find 1000s of …
The Pioneer Woman, hosted by Ree Drummond | Food Network
Former city girl Ree Drummond brings downhome recipes and time-saving tips to the table on The Pioneer Woman. Watch highlights and get recipes on Food Network.
Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos | Food …
Love Food Network shows, chefs and recipes? Find the best recipe ideas, videos, healthy eating advice, party ideas and cooking techniques from top chefs, shows and experts.
Recipes, Dinners and Easy Meal Ideas | Food Network
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts.
50 Easy Dinner Recipes & Ideas | Food Network
Nov 21, 2024 · Who ever said that a home-cooked meal had to be stressful? These easy dinner recipes from Food Network will put a crowd-pleasing meal on the table in no time. You can …
Food Network's Top 100 Recipes of All Time | Food Network
Mar 22, 2023 · From classics such as deviled eggs and meatloaf to newcomers like baked feta pasta, you’ll find delicious options for breakfast, lunch, dinner and more with Food Network's …
103 Quick Dinner Ideas in 30 Minutes or Less | Food Network
Apr 11, 2025 · Wondering what to make for dinner? Try these quick dinner ideas from Food Network—easy, tasty recipes that get a satisfying meal on the table fast. You can also find …
Food Network Show Schedules, Videos and Episode Guides | Food …
See videos and schedules for your favorite Food Network shows, including Food Network Star, Chopped, The Pioneer Woman and Diners, Drive-Ins and Dives.
Our 50 Most-Popular Recipes Right Now - Food Network
Feb 23, 2024 · Count down through the 50 recipes that Food Network fans love most and then save them in your online recipe box so that you can make them at home. You can also find …
25 Recipes That Are Easy To Cook Over a Campfire | Food Network
Jun 4, 2025 · Whether you're roughing it or tending to a small campfire in your back yard, these recipes from Food Network use the open flame to keep you well-fed, from dinner to dessert. …
10 Best Cube Steak Recipes & Ideas - Food Network
Mar 12, 2025 · Just because this cut is affordable, doesn’t mean that it has to be boring. These easy and delicious cube steak recipes from Food Network prove it! You can also find 1000s of …
The Pioneer Woman, hosted by Ree Drummond | Food Network
Former city girl Ree Drummond brings downhome recipes and time-saving tips to the table on The Pioneer Woman. Watch highlights and get recipes on Food Network.
