Jason Pond

This is an interesting article, although I don't think Kellanova and WK Kellogg are really on different paths as implied. The ban of Red 3 in California is a de-facto national ban since it is not possible for major food retailers to segregate what they sell in each State. Consumer Brands Association is right that the patchwork approach is going to lead to potential chaos. At Sensient, we are working brands who want to prepare for potential changes to other colors, while providing safe synthetic and natural colors. https://lnkd.in/gu-CHAKh

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🗑️🔥 HOUSTON, TX Food Safety Dumpster Dive 👨‍🍳 Houston restaurant employee accused of putting his huevos rancheros 🥚 🍆 in food items 🤮 📺 Link to news video in the comments #foodsafety #foodsafetymuse #foodindustry #foodandbeverage #ecommerce #consultants #retail #food

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New bonus episode: In this quick bonus episode, we look at what how beer fermentation works, the differences between ale and lager, and how yeast and fermentation impact beer flavor. Enjoy this quick primer on beer fermentation! https://lnkd.in/e4-Ec6vq

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Not regularly maintaining your injector? Here are a few issues that will arise: - fluid leaks from the top of the needle - values don't open and close properly - brine isn't consistently injected - yields drop That last one should concern you. Not sure how to properly maintain your injector? We provided a sample maintenance schedule in the comments below👇🏼

Not regularly maintaining your injector? Here are a few issues that will arise: - fluid leaks from the top of the needle - values don't open and close properly - brine isn't consistently injected - yields drop That last one should concern you. Not sure how to properly maintain your injector? We created a sample preventative maintenance schedule. Check the comments below 👇🏼

In this in-depth look at the emergence of #robot assisted #kitchens, we’ll explore the nuanced impacts on #restaurant operations, the sensational flavors these robotic sous #chefs can achieve, and the broader implications for the future of #food service!

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Lately, there is a fair amount of metal. Are these companies foregoing 🚫 metal detection or X-ray systems? 🕵️‍♂️ HACCP plans? 📋 Food Safety Plans? 🥦 What's up? Can someone please shed some light? 💡 Know your suppliers. Know their processes. Know their food safety culture inside out. Matt Regusci Jonathan Needham Valmir Rodrigues #FoodandBeverage #MetalDetection #XrayDetection #Sustainability #Recall #PublicHealth #FoodSafetyCulture

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Over 10,000 jobs lost in the QSR/fast food space in California alone according to the California Business and Industrial Alliance (CABIA) Operators needed to raise prices and lay off workers to avoid shutting down Some still shut down These 10,000+ workers need to be repositioned in the workforce because QSR/fast food operators will turn to automation to stay afloat Food/beverage operators can't fight economics and math with heads in the sand Any job or repetitive task that can be automated will be so let's focus on how we can leverage workers in other roles that can't be automated #automated #repetitivetasks #workforce #operations

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According to the Baking & Snack’s 2024 Capital Spending Study, baking companies are pivoting investment away from new builds and expansions to tightening existing operations. The focus now is on leveraging automation to reduce dependence on labor and improve efficiencies to reduce costs. Implementing a system to ensure production runs at maximum capacity seems like a great first step. Often, the perception is that capital investment is needed when, in fact, identifying and addressing inefficiencies can help boost profitability without the need for additional equipment. https://hubs.la/Q02yjx7t0

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Seinfeld fans: Remember the one about the yogurt shop?   Kramer invests in a “non-fat” frozen yogurt shop whose product is both delicious … and deliciously crowd-pleasing.   The only problem? The yogurt’s flavor-boosting ingredient turns out to be (spoiler alert) fat, spurring the shop’s angered fan base to cry false advertising.   Bogus product claims can land businesses and brands in hot water, and fast. This harsh truth is why, at GoTo Foods, we’ve woven education on marketing, claims and trademark law into our annual compliance training.   Like most big corporations, each year our associates must participate in several hours of compliance training. And while everyone completes certain trainings—such as sexual harassment awareness and AI policy updates—we also take this opportunity to connect associates with courses tailored to their roles.   Marketing and trademark education, for example, is earmarked for members of our PR, social media, marketing and brand teams. Those teams, and the seven incredible brands they support, manage a robust and far-reaching social media presence, and it’s imperative that each individual has a good working knowledge of what is—and is not—considered appropriate when it comes to logos, trademarks, images, cross-promotion and product claims.   [Case in point: Mentioning Seinfeld as a point of entry to compliance talk? A-OK. Photoshopping Jerry and the gang inside a Carvel to illustrate the point? That’s a no-no.]   For our international and retail channels/licensing teams, we require training on the Foreign Corrupt Practices Act (FCPA) and Office of Foreign Assets Control, providing valuable insights into international  trade sanctions and anti-corruption policies (like the fact that simply gifting a bottle of wine, under certain circumstances, could be perceived as a bribe!). For other teams, we’ve developed joint employer risk training to assist in compliance with ever evolving laws and regulations around the franchisor-franchisee relationship.   We know people are, hands down, the most important resource to any company. However, without the right investments and guidance, they can also be the biggest liability. That’s why we even make our compliance training a prerequisite for individual team members to receive their annual bonuses.   Like it or not, ignorance of the law doesn’t free us from accountability to it—and at GoTo Foods, one of the ways we’re developing people and potential is by empowering our associates with the knowledge they need for informed, independent decision making.   After all, it’s that knowledge base that helps our colleagues think more strategically, problem solve with confidence and engage a “No Limits” mindset that leads to the craveable experiences our guests love.   #GoToFoods  #CorporateCompliance #TrademarkTraining  #CareerDevelopment  #NoLimits #InternationalLaw #SocialMediaTraining

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Beer glass rinsers were never designed to rinse bar tools. They were actually repurposed for rinsing bar tools because there was a clear need. But beer glass rinsers: ❌ waste time ❌ break down often ❌ only rinse with cold water ❌ cannot rinse cocktail strainers ❌ have tiny drains that clog easily ❌ have nowhere to dump shaker ice ❌ only rinse the inside of one vessel at a time Why are there so many problems? Because you can't expect equipment to do something it was never designed to do! The reason why Auto-Rinse is different? Because it was invented specifically to rinse drink-making vessels--as efficiently as possible. Auto-Rinse: ✅ rinses cocktail strainers ✅ comes apart for easy cleaning--without tools ✅ automatically rinses 2 vessels at the same time ✅ rinses both the inner and outer surfaces of vessels ✅ has an ice dump, so bartenders can dispose of shaker ice ✅ has a warm-water rinse, to dissolve sugars and dairy faster ✅ uses a durable Chicago Faucets valve that will outlive most humans And much more. Go to our product page pinned in the comments to find why Auto-Rinse is the new industry standard. #bars #restaurants #cocktails #specialtycoffee #bubbletea

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Check out one of the great, bonafide food safety superstars, Timothy Stubbs discuss food safety in the dairy industry on this new podcast! #foodsafety #artisancheese #dairyindustry

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