How FoodLogiQ Had a Role In Helping Small Businesses Through the Romaine Lettuce Scare

In this episode of On Foodable, Paul Barron sits down with Bryan Cohn, Food Safety Solution Engineer at FoodLogiQ, at the Winter Fancy Food Show in San Francisco. The two chat about food safety compliance, whole chain traceability, and supply chain transparency solutions.

Cohn does a good job at explaining how FoodLogiQ works with businesses to accomplish its mission of mapping out the world’s supply chain to promote food safety and traceability.

“What FoodLogiQ is able to do is... automate their work flows, meaning being able to get documentation of suppliers, ingredients, products into a cloud system so they can be shared across organizations and then decisions can be made,” says Cohn.

One of the most recent food safety issues that FoodLogiQ had a role to play in had to do the with the recent Romaine Lettuce scare.

“Some of our clients leveraged our technology to understand where Romaine was within their respective supply chains,” Cohn shared with Paul. Thanks to FoodLogiQ, its clients were able to “justify their supply chain and their product path and journey.”

Companies like Tyson Foods and Subway have invested in the software firm hoping that more suppliers jump on board and begin to digitize their paperwork in order to have everything organized in one cloud.

To learn more about FoodLogiQ it’s processes and what challenges they face, check out the video above!

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


Westcoast Brand Pacific Catch Revamps Leadership Team As It Gears Up for Expansion

Westcoast Brand Pacific Catch Revamps Leadership Team As It Gears Up for Expansion

Westcoast Fish House announces a new leadership team this week.

The brand is looking to expand in 2018, and to lead the company forward will be former co-founder Keith Cox, as the new president and CEO.

“I am thrilled to be back at the helm,” says Cox. “We’ve got some exciting new ideas to implement and we’ve assembled an incredible team to help take Pacific Catch to the next level.”

Demetri Gill and Johanna Rivera will also be joining the team. Gill as the new CFO and Rivera as the new VP of Marketing.

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Can Subway Make a Comeback With This Fresh New Design?

Can Subway Make a Comeback With This Fresh New Design?

The sandwich chain, Subway recently did a tech revamp and now it's rolling out a "fresh forward" design.

With a new vibrant green design and a fresh vegetable visual display behind the counter next to the state-of-the-art kitchen equipment, the brand has changed it's look and is trying to take its tagline "eat fresh" to another level.

The new store design incorporates the chain's new technology revamp with self-order kiosks, digital menu boards, and pre-order pick-up areas.

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Subway's Tech Chief Leaves as the Brand's App Launches

Subway's Tech Chief Leaves as the Brand's App Launches

Subway is one of the many restaurant giants struggling to keep up with today's influx of innovative and tech-savvy fast casual concepts.

In an effort to compete, the sandwich chain is rolling out a new app, along with digital kiosks.

However, while in the midst of this digital revamp, the chain's Chief Information and Digital Officer Carman Wenkoff will be leaving the company at the end of this month. 

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Subway Not Chickening Out: Blasts 'Stunningly Flawed' DNA Test Calling Its Chicken Half Soy

How can you tell these tomatoes were sliced fresh today? ‘Cuz they're from Subway. 😄

A post shared by Official Subway (@subway) on

Mega fast food chain Subway has a bone to "peck" with CBC News and the broadcast company's recent report on its show "Marketplace." In late February, CBC published an investigation that revealed the DNA analysis of poultry across several fast food restaurants.

The results? While brands such as McDonald's and Wendy's scored about 85 and 89 percent chicken in their popular sandwich products, CBC stated the "Eat Fresh" icon's chicken is, well, only 50 percent chicken. The rest, they claimed, is soy. And alarmed Subway fans definitely said what the cluck in response to these findings.

Perhaps CBC shouldn't count their chickens before they hatch because Subway's is fighting back. The sandwich chain said the report was "false and misleading" in an email release. Two independent laboratories, one in Canada and one in the United States, found that Subway's Canadian chicken products only showed trace amounts of soy, contradicting the assertions made by the Canadian television show "Marketplace."

"The stunningly flawed test by 'Marketplace' is a tremendous disservice to our customers. The safety, quality, and integrity of our food is the foundation of our business. That's why we took extra caution to test and retest the chicken," Subway President and CEO Suzanne Greco said. "Our customers can have confidence in our food. The allegation that our chicken is only 50 percent chicken is 100 percent wrong."

Since the CBC test results went out, the restaurant group attempted to reach out to Marketplace and the lab that performed the test to ask about their methodology and process, but they did not receive further engagement besides receiving the results. After sending samples to Maxxam Analytics in Canada and Elisa Technologies, Inc., in Florida and discovering that those findings uncovered less than 1 percent of soy — "consistent with the low levels of soy protein that we add with the spices and marinade to keep the products moist and flavorful" — Subway is demanding an apology and retraction from CBC.

Still, CBC is standing by its report. Trent University Wildlife Forensic DNA Laboratory DNA researcher Matt Harnden tested six popular chicken sandwiches. In Subway's case, CBC "Marketplace" tested three samples from Subway, two from Subway's oven-roasted chicken and one from their chicken strips, which were then broken down into three smaller samples. All were individually tested, then tested again.

The results varied so greatly from the other sandwich brands that the lab tested 10 new Subway samples from multiple locations across Southern Ontario. The average results were 53.6 percent chicken DNA for the oven-roasted product and 42.8 percent for the chicken strips.

CBC posted all of its DNA data in a follow-up report, adding that only Subway had significant levels of plant DNA and that the brand declined to speak with "Marketplace" about the topic on camera. 

"DNA tests do not lie (especially when conducted multiple times), and anyone with access to a DNA laboratory could perform these tests," University of Guelph food scientist Benjamin Bohrer wrote.

The last thing Subway needs is another scandal after its rough comeback these last few years. In an effort to keep things fresh (and instead of running around like a chicken with its head cut off), the chain posted an in-depth letter to its customers with links to DNA analyses, as well.

"Producing high-quality food for our customers is our highest priority. We've always known our chicken is 100-percent real chicken," the company said. Read More