foodguys

[thefoodguys]

This post is useless to you - Unless you are at work...

This post is pretty useless to the person who is not at work right now because right here I am going to let you in on a little secret...

First, let's make sure you will benefit from this post. Question: Do you work in the food manufacturing industry? If you answered "no," I'd recommend you do this. 

However, if you answered yes, keep reading.

Let me see if I can paint a picture that probably mirrors your own situation: You find yourself running around constantly (like those humanoid things in the GIF above), making sure that you have every ingredient and supply you need to produce the food you are making. You have lots of different suppliers, and that means you have to keep track of a whole bunch of different contacts at a bunch of different companies, and when something goes wrong - like when a shipment fails to be delivered - you have to track down the company that sent it, and possibly deal with the delivery company as well. If the order was damaged, you have to deal with insurance. All of this must be dealt with for just one ingredient or supply, while at the same time, making sure that all of the other supplies and ingredients are showing up on time, in the right quantities, and undamaged.

And what happens when your company begins to produce another type of product? You have to go on the hunt, calling all kinds of different companies to find the right ingredients. Then, you have to make sure you can find that ingredient in the right form, the right packaging, and in the correct quantities. Can it be delivered in a timely manner? Yes? Wow! If you're still on the phone at this point, things are beginning to look up - that is, until the person on the other end tells you how much this is going to cost you.

"WHAT?!"

Start over.

There has to be another way....

I hate to sound like some cheesy infomercial, but there really is a solution to that.

Give us a call. No seriously, give us a call because we basically do everything that I just described for you. 

You come to us with the product you need and the the quantity, form, packaging, and the date by which you need it delivered and we will take care of it for you?

"That sounds lovely," you say, "but, it's probably going to cost an arm and a leg!"

We've been at this a long time. We're a pretty established company, and we have resources and networks all over the world. We do work for a lot of big, medium, and small companies, and - OK WE GET IT. WHAT IS THE POINT?

The point is this: We order boatloads worth of food every day. That means our price per unit is extremely low (economies of scale, anyone?) and when the ship or truck leaves it's origin, there is often a percentage of that shipment that is not yet claimed. We already paid for it at that low cost-per-unit price, so we can pass those savings along to you - and we do.

You're intelligent, so I don't have to go any further. I think you can see what this means.

You give us a call at 503-570-2871 and give us your entire list of ingredients (or just one or two if you want to test the waters first). We will take care of all of the problems that may arise from farm to your receiving station. Once you put that phone down, you're taken care of and instead of worrying, you can go do an infinite number of more enjoyable things. 

Yes, this means no more worrying about keeping track of producers, numerous contacts, shipping and logistics problems, ridiculous pricing, shipping insurance, blah blah blah...

We're here to make your life easier. We're the one-stop shop for industrial food ingredients. We are foodguys. 503-570-2871

[thefoodguys]

Colleges Start To Embrace Sustainable Seafood Label

PORTLAND, Maine (AP) — A Maine science institute wants students at New England colleges to know if the seafood in their school cafeterias was pulled from the region's waters.

The Portland-based Gulf of Maine Research Institute is targeting colleges and universities to carry its label that promises seafood products are harvested locally and sustainably. The institute offers a "responsibly harvested" label to food vendors that can source products back to the Gulf of Maine. Supermarkets, including regional giants Shaw's and Hannaford, have so far been the primary vendors to carry the stamp, which launched in 2011.

Wellesley College in Massachusetts and the University of New Hampshire are the first colleges to sign on to use the label, institute seafood brand manager Kyle Foley said. The institute is talking to several other schools in New England and hopes to announce more partnerships in the next six months, she said.

"We're providing some way for consumers to make a choice to support the industry," Foley said. "There is a lot of great seafood here in this region and consumers have incredible power to support coastal communities."

The institute verifies whether seafood processors are using seafood harvested in a way that contributes to the long-term health of the stock, Foley said. The fish must meet several criteria, including the existence of management plans and sufficient data about harvest levels, to be labeled. They must also be caught in the Gulf of Maine, which stretches from Cape Cod to Nova Scotia. The label can be applied to 10 species, including popular staples such as lobster, scallops and haddock.

The Gulf of Maine Research Institute charges processors a fee on sales of products that end up labeled, which has netted the institute more than $200,000 so far, Foley said. The processors then sublicense the right to use the label to vendors, like stores and schools, which also sign an agreement with the institute, she said.

Keith Tyger, the executive chef of dining services at Wellesley, said the label will soon be appearing alongside horseradish-encrusted dogfish and Mediterranean-style hake at the Boston-area college.

"With the struggles of the local fisherman and how the industry has been decimated around here, it's a step to start to support the local economy," Tyger said.

The research institute's sustainability label is one of many in the culinary world. The Marine Stewardship Council labels more than 20,000 products with its "certified sustainable seafood" label, which appears all over the world. All the labeling and focus on local ingredients can add costs, but it also lends accountability to the vendor, said Michael Leviton, a Boston-area chef.

"At the end of the day, we're still at a point where sustainability needs to be sold," Leviton said.

[thefoodguys]

Edible Food Packaging

Feb. 13 -- In a sleek new restaurant in Cambridge, Massachusetts, David Edwards is trying to change the way we take in nutrition. The professor, writer, entrepreneur and inventor has created a range of food innovations, from a carafe that will turn your scotch into an inhalable cloud to a device to print smells sent from your iPhone. His best known creation is wikicells, an edible skin meant to replace traditional food packaging. Edwards' biggest problem isn't creating these alternatives, it's selling the public on them. (Video by Drew Beebe, David Yim and Alyssa Zahler)

[thefoodguys]

Maker Of Nutella Dies On Valentines Day

ROME (AP) — Michele Ferrero, the world's richest candy maker whose Nutella chocolate and hazlenut spread helped raise generations of Europeans and defined Italian sweets, died on Valentine's Day, the company said. He was 89.

Ferrero, who had been ill for several months, died Saturday in Montecarlo where he lived, surrounded by his family, the company said in a statement.

Ferrero was the patriarch of the eponymous family empire best known for its Nutella and Ferrero Rocher chocolates. The company's products also included Tic Tacs and the Kinder line of products — including the eggs beloved by children for the treat inside.

Ferrero's father, Pietro, started making Nutella when cocoa was still rationed during World War II, Forbes noted in ranking Ferrero and his family 30th on the list of the world's richest billionaires in 2014, worth $23.4 billion.

The company was one of Italy's most successful, a prime example of the "Made in Italy" brand of food and luxury goods that have defined the private sector in post-war Italy.

Italian President Sergio Mattarella praised Ferrero as one of the leaders of Italian industry, "always ahead of his time thanks to innovative products and his tenacious work and reserved character."

Pietro Ferrero opened his first chocolate laboratory in Alba, in Italy's northwest Piemonte region, in 1942. The business passed to Michele upon Pietro's death in 1949.

Michele Ferrero developed Kinder chocolates in 1968, Tic Tacs a year later and Ferrero Rocher in 1982, according to a biography provided by the company. Eventually, Ferrero intruced the Ferrero Rocher chocolates in Europe and by 1985 began selling them in the United States, according to the company's website.

By 1997, Michele Ferrero handed over the running of the company to his two sons, Pietro and Giovanni. Pietro Ferrero died in 2011 of a cardiac arrest, leaving Giovanni the sole CEO.

Survivors include Ferrero's wife, Maria Franca, and Giovanni.

A wake was scheduled in the Alba factory and the funeral was scheduled for the cathedral in Alba, the company said.

[thefoodguys]

Apples That Resist Browning Receive Federal Approval

WASHINGTON (AP) — The U.S. Department of Agriculture has given its approval for two types of apples genetically modified to resist turning brown after they're bruised or sliced.

The development could boost sales of apples for snacks, salads and other uses.

Arctic Golden and Arctic Granny Smith apples are being developed by a Canadian company, Okanagan Specialty Fruits Inc. of Summerland, British Columbia.

The Agriculture Department gave its OK on Friday — saying the apples aren't likely to pose a plant pest risk or have "a significant impact on the human environment."

The first Arctic apples are expected to be available in late 2016 in small, test-market quantities.

It takes apple trees several years to produce significant quantities, so it will take time before the genetically-modified apples are widely distributed.

"We can't wait until they're available for consumers," said the company's president and founder, Neal Carter.

Apples brown quickly after they are cut open and exposed to air. The browning-resistant varieties are considered especially desirable for use as pre-sliced apples, in fruit salad and salad bars, and in the manufacturing of juice.

The company said it is working on developing other browning-resistant apple varieties as well.

The nonprofit Center for Food Safety questioned whether browning-resistance will mask apples that no longer are fresh. The Environmental Working Group said the government's decision to allow marketing of the apples shows the need for mandatory, clear-labeling of genetically modified foods.

The Food and Drug Administration is not required to approve genetically engineered crops for consumption, but most companies will go through a voluntary safety review process with the FDA before they put them on the market.

In November, the department also approved commercial planting of a bruising-resistant potato.

[thefoodguys]

Global Frozen Food Market Value Will Reach 156.4B By 2020

According to a new market report published by Persistence Market Research “Global Market Study on Frozen Food: Frozen Ready Meals to be the Largest Segment by 2020,” the global Frozen Food market was valued at USD 122.1 billion in 2013 and is expected to grow at a CAGR of 3.6% from 2014 to 2020, to reach an estimated value of USD 156.4 billion in 2020.

Browse the full report here.

Busy life schedule is influencing consumers to shift their dietary preferences towards ready-to-eat food products. Hence, frozen foods have become an important part of the modern diet. Freezing or refrigeration allows consumers to have access to foods which were either unavailable or available only during a particular season. Also, freezing helps the consumers to preserve their food products for future use. Availability of a wide range of frozen food products in different food categories is the factor driving the global frozen food market. Other driving factors are changing customer purchasing pattern and increasing urban population. Additionally, increasing number of working women is driving the global frozen food market. Majority of working women in the western countries don’t cook food at home.

Europe has the largest market share for frozen food, followed by North America and Asia Pacific. In Asia Pacific, economic developments paired with increasing urbanization and disposable income are some factors driving the frozen food market in the Asia-Pacific region. Owing to these factors, Asia Pacific is expected to witness the highest growth in the forecasted period.

Global frozen food market grew from USD 1,11,400.0 million in 2010 to USD 1,22,084.6 million in 2013 at a CAGR of 3.1% in value terms. Under regional segment, the European frozen food market the (largest market in 2013) increased by 2.8% CAGR during 2010-2013. The Asia-Pacific frozen food market is expected to show highest CAGR growth of 6.0% during 2014-2020 to reach USD 46,014.4 million in 2020.

Under product segments, frozen ready meals market the (largest market in 2013) increased by 3.3% CAGR during 2010-2013. In terms of volume, the frozen ready meals market increased to reach 6,205.2 million kg in 2013.

The global Frozen food market is highly fragmented, with the top four companies holding 19% market share. Nestle and H.J. Heinz Company are among some of the major companies operating at the global scale. The lower market share of H.J. Heinz Company can majorly attributed to its less number of product offering compared to Nestle. BRF SA (Brazil) and Mother Dairy Fruit & Vegetable Pvt. Ltd. (India) are some of the companies operating at regional level and dominating the market.

The Frozen Food market is segmented as follows:

Frozen Food Market, by-products

Frozen ready meals Frozen fish/seafood Frozen meat products Frozen pizza Frozen potato products Frozen bakery products Others Frozen Food Market, by Region

North America The U.S. Canada Europe France Germany Italy The U.K. Spain Asia Pacific China India Japan Rest of the World (ROW) Brazil The Frozen Food market for each country includes:

Market Overview Market Size by product volume (million kg) and value (USD million) (Historic and Forecast) Market Share by company Market share by distribution channel About Us

Persistence Market Research (PMR) is a U.S.-based full-service market intelligence firm specializing in syndicated research, custom research and consulting services. PMR boasts market research expertise across the Healthcare, Chemicals and Materials, Technology and Media, Energy and Mining, Food and Beverages, Semiconductor and Electronics, Consumer Goods, and Shipping and Transportation industries. The company draws on its multi-disciplinary capabilities and a high pedigree team of analysts to share data that precisely corresponds to clients’ business needs.

PMR stands committed to bringing more accuracy and speed to clients’ business decisions. From ready-to-purchase market research reports to customized research solutions, PMR’s engagement models are highly flexible without compromising on its deep-seated research values.  

For more information on this press release visit: http://www.abnewswire.com/pressreleases/pmr-analyst-analyze-global-frozen-food-market-value-will-be-reach-us1564-billion-by-2020_23490.html

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[thefoodguys]

[thefoodguys]

The health benefits of organic coconut oil

What is the deal with this coconut craze that has been occurring lately? Coconuts seems to be everywhere - from organic coconut oil and water, to dried and dehydrated coconut. While we don't have an answer right now for every coconut product, we may be able to shed light on why organic coconut oil has become to popular.

For cooking, organic coconut oil is a much healthier substitute than butter, vegetable oil, and canola oil.

Coconut oil aids in digestion and helps maintain blood sugar and cholesterol. 

Coconut oil strengthens the immune system and prevents diseases affecting the liver and kidneys

Coconut oil improves bone health

On the skin, organic coconut oil can be used to prevent wrinkles and sagging skin. It can also moisturize and reduce dryness and flaking.

It makes a great massage oil.

Basically, organic coconut oil is one of nature's finest creations. We've got plenty of it over here at foodguys, so be sure to send us a message or give us a call if you need some! 503-570-2871

[thefoodguys]

How is IQF Fruit processed?

IQF, meaning Individually Quick Frozen, is a method of freezing fruit, fish, or vegetables so that they are frozen individually instead of into one "block." IQF Fruit preparation also prevents large ice crystals from forming. So how is this done?

The process of creating IQF fruit begins with placing fruit on a conveyer belt. This conveyer belt moves the fruit into a machine that blasts the fruit with liquid nitrogen to freeze it very rapidly. The frozen fruit is then placed into bags or boxes and remains frozen. Any melting or thawing and then re-freezing of the IQF fruit can create problems because the moisture in and around the fruit will condense and when re-frozen, the original IQF fruit could freeze into blocks.

Check out this video to see it in action!