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


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Tyson Releases List of 2019 Food Trends

As the end of 2018 quickly approaches, marketers are trying to predict what 2019 will bring to stay ahead of the trends.

Green pancakes with matcha tea |   Shutterstock

Green pancakes with matcha tea | Shutterstock

This year, the U.S. food company Tyson Foods has compiled a list of trends and insights from its leading foodservice experts and innovators.

So what did the chicken, beef, and pork processor highlight as the food trends that will be on the tip of the tongue in 2019?

Well, consumers will be looking for the right foods that promote health and beauty.

"Superfoods" will continue to grow in popularity, especially those that are easy to eat on the go.

"In 2019, more people will be thinking strategically about eating foods that help give them energy, focus, and sharper thinking," writes Tyson Foods. "Health and wellness has evolved from not only eliminating ingredients that detract or don’t facilitate vitality but adding ingredients that may offer extra health benefits."

With that in mind, energy-boosting foods and foods that detox will be on more menus.

The transparency trend is also gaining even more momentum, especially when it comes to labels at grocery stores. 39 percent of consumers are switching to brands that are more transparent on labels.

"Larger companies will dedicate resources to transparency and educating people on the sourcing and production of their products. These efforts will extend beyond best practices at the farm and factory level to include sustainable packaging and clean product labeling initiatives," writes Tyson.

The fast casual Pei Wei recently introduced the Wei it Forward clean-label initiative to offer more information to customers on the ingredients used in its dishes.

Listen to the episode of The Barron Report below as Pei Wei's CMO explains why the restaurant launched the initiative and some of the changes the fast casual made to its supply chain to support this program.

Consumers are also trying to eat more plant-based items with 40 percent of Americans eating more of these foods.

Although the plant-based diet is on the rise, other meat-focused diets like keto are influencing eaters to trade carbs for more protein.

Consumers are also interested in being less wasteful and consuming all of the animal parts.

"There has been a growing trend for new cuts of meat and “nose to tail” eating (where every part of the animal is being put to use) taking shape in the U.S. after years of companies exporting these proteins oversees where, in some cases, (like chicken paws in China) they are considered delicacies," writes Tyson Foods.

Check out the other trends and insights at Tyson Foods now.

Big Food is Fostering Innovation

Large corporations have been noticing how consumers have been favoring products made by independent startup food companies, since a good chunk of those provide craft, high-quality, niche, and, a lot of times, healthier products.

Needless to say, big food wants in. Especially, since this specialty food segment has a tremendous growth potential.

So, how is big food seeking innovation?

Companies like Campbell Soup, Chobani, Kellogg, Kraft Heinz, Nestlé, PepsiCo, and Tyson Foods are creating innovation centers and/or partnering with existing incubators to help niche brands grow and flourish.

PepsiCo

Pepsico’s new center for innovation is called “The Hive.”

According to Food Dive, “this incubator will be a separate entrepreneurial group outside of the core headquarters that will help nurture niche products already in the portfolio,” like for example Stubborn Soda.

As Foodable has reported in the past, PepsiCo also partnered with a Chicago-based, food and beverage incubator, The Hatchery, in order to look at other startup brands that have the potential of becoming a possible venture for the beverage giant.

Tyson Foods

Earlier this year, Tyson Foods announced that it will be working with two incubators—Plug and Play and 1871—linking the food giant to innovation hailing from Silicon Valley and Chicago.

That’s not the first time Tyson showed it’s commitment for innovation. In fact, the company launched a venture capital fund in late 2016 “to invest in companies developing breakthrough technologies, business models and products to sustainably feed the growing world population,” according to the company website.

Since then, Tyson has invested in brands like for example Beyond Meat, that promote sustainability and others that promote the internet of food, like FoodLogiq.

Tyson is spearheading innovation through its own brand, ¡Yappah!, which aims to fight food waste by utilizing “forgotten” ingredients like rescued vegetable puree and spent grain to make protein crisps, and investments in companies like Future Meat Technologies, an Israel-based “biotechnology company aiming to transform global meat production through distributive manufacturing of fat and muscle cells, increasing food safety and reducing ecological impact worldwide,” as stated in the company’s website.

Chobani

Chobani is another company looking to foster innovation through its Food Tech Residency. The company set out specific challenges in the food and agriculture value chain they would like to tackle (like food waste, food safety, water conservation, logistics, etc.) and invites like-minded, early-stage tech and agriculture startups to apply for funding.

Currently, the brand is hosting it’s fourth incubator class, since it launched the program in 2016, with companies developing products like tea, hummus and allergen-free baking ingredients. Alongside the food startups, two tech companies will be participating in Chobani’s inaugural Tech Residency Program—CinderBio and Skyven Technologies.

Watch the video above to learn more and stay tuned to other Industry Pulse episodes to keep up with all the innovation happening around your business! To learn about other consumer trends involving sustainability like plant-based meals, watch the video below:

Getting to the Meat of the Menu

Getting to the Meat of the Menu

Meet Tyson Fresh Meats’ Foodservice Experts

As an operator, you are always on the lookout for quality protein to source for your menu. One problem: in a saturated market, it’s tough to tell who is going to deliver. Dependable consistency, quality and great service are a given for a business to thrive — so which company should an operator turn to.

The Beef & Pork Experts™ at Tyson Fresh Meats are confident: they’ve got you covered.

Quality Products, Quality Partners

"There are so many different attributes that our customers are looking for, and those change from quality attributes to production attributes,” said Ozlem Worpel, senior brand manager of Tyson Fresh Meats Marketing.

“When we talk about [beef] quality attributes, it’s ‘Is it USDA Choice grade? Is it USDA Prime grade?’ If we're talking about pork, ‘What kind of pH level? What kind of color? What kind of marbling does it have?’”

“If we're talking about production attributes, ‘How are the animals raised? Are they never ever given antibiotics? Or added hormones? How are they are fed, is it a vegetarian diet?’"

The Tyson Fresh Meats Team prides themselves on a broad portfolio of quality fresh beef and pork products and the willingness to work with partners to find exactly what they’re looking for.

"We really know the meat business, from sourcing the best livestock, to producing the protein the most cost-efficient and safe way to do so," said Worpel. "Most of our employees have degrees in animal science, and they know the meat. So when they sit and talk with a consumer, they understand their needs, sometimes better than what the customer thinks they need."

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There’s More Than Meat to the Beef & Pork Experts™

There’s More Than Meat to the Beef & Pork Experts™

A Closer Look at the Trusted Excellence of Tyson Fresh Meats Foodservice

Today’s consumers are increasingly educated about proteins — and with that knowledge comes an increased awareness and interest about where their food comes from.

Questions about menu sourcing have become the norm, and the answer can directly impact your bottom line. Operators are feeling the pressure to find a supplier with the products, expertise and reliability to help them stay competitive.

It’s a challenging atmosphere. For the Tyson Fresh Meats Team, it’s a challenge they embrace.

When Tyson Foods acquired IBP, inc.in 2001, forming Tyson Fresh Meats, they also inherited a legacy: nearly 60 years’ experience in the beef and pork industry and a reputation for getting results. Honoring those industry stalwarts, Tyson Fresh Meats has become one of the largest processors of beef and pork.

Today, the Tyson Fresh Meats Team differentiates themselves from the competition with a wide-ranging portfolio, including a direct nod to the history of quality and best-in-class customer service established by their predecessors with the ibp Trusted Excellence® brand.

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