I am always amused when shopping in retail stores and I come across a garment or accessory that has a sizing tag that reads, “One Size Fits All.” This is beyond laughable. What are the chances that this is actually the case? Simple genetics tells us that no two people are exactly alike so how can one garment fit everyone? If you topped the growth charts, these “one-size” garments never fit all of you, and if you are an extra petite person, you can hang that same garment on yourself like draperies on a window. The results will not be favorable or hardly functional, and this garment will remain unworn and eventually be tossed into a donation box or sold in a garage sale. It is wasted money.
Where have we been, and where are we headed?
These are the two questions I ask myself every Friday evening before I close the lid of my laptop. Lately, I’ve had to sieve out a lot of foreign matter to get to the pure kernels of truth.
The food industry is just that – an industry. As such, there is an ongoing struggle between sticking to convention while also keeping pace with changes in resources, technology, perhaps most importantly, consumer trends. Yeah, easier said than done.
Understanding the shelf life of your product plays a critical role in protecting your brand, but the way a food’s “best by” date is determined depends highly on the attributes of your individual product. When a food manufacturer contacts me about running a shelf life study, I typically ask a series of questions to help determine which methods are the most relevant – what is the pH and water activity? How is the product processed and packaged? Is it stored ambient, refrigerated or frozen? If you don’t have answers yet, don’t sweat it! We can walk you through what we need to know.
Imagine you purchase a new soup brand from the grocery store and end up really enjoying it. You tell your friends about this new favorite soup and then go back the next week to buy it again. However, after you try it the second time, you realize that the flavor and the ratio of veggies to broth aren’t the same as the first time. This may sound like a food manufacturer’s worst nightmare, but don’t stress, you can avoid this scenario by implementing physical testing into your food safety and quality monitoring. Continue Reading
When consumers make a trip to the grocery store, increasingly they are choosing private label products over similar brand name products. Over a two year period from 2013 to 2015, sales of store-brand products in supermarkets rose by 2% to total $62.5 billion in sales, according to P.L.M.A.’s 2016 Private Label Yearbook. Offering strong private label products to consumers equals increased sales and customer loyalty for retailers.
Following this trend, retailer interest in improving and monitoring private label quality has also grown exponentially. Retailers are focusing on ways to increase private label quality, starting with how they choose suppliers and following it up with a robust quality monitoring program. These monitoring programs serve to prevent customer complaints and create customer loyalty to the brand owned by that retailer. Continue Reading
When a large food service company approached Mérieux Nutrisciences in the summer of 2016 needing to improve their business processes by better understanding the data that was compromising their supply chain, Jennifer Derryberry, a Product Manager for the company, quickly stepped up to help the company find a solution.
Mérieux NutriSciences is a global food safety and quality staple that has been offering testing, labeling, auditing, consulting, sensory, training and research services to the food industry for over 50 years. Focused on customer satisfaction, the company aims to protect consumers’ health through nutritional research, scientific excellence and innovation. Continue Reading