The long-awaited final rule by the Food and Drug Administration (FDA) on gluten-free labeling was published in the Federal Register on Aug. 5. This voluntary rule became effective on Sept. 4, with the compliance date set for Aug. 5, 2014.
If your customers require a system to eliminate all nonconforming products—in other words, a 100%-specification system—will your manufacturing plant survive?
I recently conducted an online survey, asking gluten-free consumers whether breads, rolls, sweet goods and other baked products on the market today meet their expectations for taste, texture and nutritional quality.
Get ready for some very hard, yet rewarding, work. Being an agent of change for the better is always rewarding, no matter what the industry, profession or hobby. Anything worth accomplishing is going to take a lot of work—just look at what we have seen at the recent Summer Olympics.
A baker’s dozen is a familiar expression that has been around for generations and even centuries. Why has the baker’s dozen continued on as a perpetual phrase? For ideas, products, even industries to perpetuate, they must connect to a sense of truth or emotional certainty. There are two values the baker’s dozen phrase aligns with, no matter what the conception. Those two values are integrity and generosity.
Whether you are a banker or a baker, we all need WOO. WOO, otherwise known as “Window of Opportunity,” is that moment when we can make a difference, make a sale, influence an employee or teach a new hire.
We all know that little things can add up to big savings, and many of those little things are bakery basics in the plant. When was the last time you checked your compressed air system operating pressure or the flame on your oven burners? If you can’t remember, then it’s time to get back to the basics and keep tabs on things we might be taking for granted. A little preventative maintenance can go a long way.
Here, at Tennessee Bun Co., we were approached by a customer who was looking for a supplier of buns, which sounds easy enough, because after all, we produce buns.
Nearly unheard of a decade ago, the gluten-free market has grown exponentially in recent years. According to the Packaged Facts report, “Gluten-Free Foods and Beverages in the U.S.,” this product group showed a 30% compound annual growth rate between 2006 and 2010, and the category is expected to balloon to more than $5 billion by 2015. These increases are a reflection of the development of new gluten-free products as well as the conversion of existing gluten-containing products to meet consumer demand.
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