Insider Perspective

Find articles from our contributing industry experts, including Gale Prince, Andre Biane, Sylvia Melendez-Klinger, Shelley Case, Robb MacKie and Christine Cochran.

ARTICLES

Insider Perspective

A look at FDA’s final ruling on gluten-free food labeling

November 11, 2013

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. 


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How to use statistical process controls

December 10, 2012
If your customers require a system to eliminate all nonconforming products—in other words, a 100%-specification system—will your manufacturing plant survive? 


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Gluten-free consumer survey: listen up manufacturers!

November 13, 2012
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. 


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Change is the only constant—Heraclitus, Greek philosopher

September 17, 2012
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.


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Gluten-Free Products: Delicious and Nutritious

August 15, 2012
The gluten-free (GF) market is booming and becoming very competitive.  


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A Baker’s Dozen: How Do Customers Perceive This Today?

July 17, 2012
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.
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Why Does a Baker Need WOO?

May 16, 2012
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.
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Getting Back to Basic Bakery Maintenance

April 23, 2012
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.
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Out-of-the-Box Thinking

March 20, 2012
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.
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The Gluten-free Diet Boom

February 20, 2012
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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New chips off the old block

Here’s our tour of potato chip producer, Ballreich Bros., our 2014 Snack Food Manufacturer of the Year. 

5/1/13 8:00 am EST

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2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

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