Because we are visiting our archives something hit me right in the face Sunday morning in the Philadelphia Inquirer Health & Science section, Watch those labels: 'Natural' may not mean what you think. We have talked in the past about transformational events affecting markets. I was talking to one of my NYC city based meat guys during the Fancy Food Show about this growing trend and he said "Seems like it’s just the flavor of the day.", but I disagree.

Over 3 years ago we talked about the 1Percenters. As we continue the to recap some of our archives I was reminded by attending a Schwab conference on the "Political environment as it affects investing". We have discovered through our surveys and sales calls the great majority of processors and distributors under 30 million of revenue do not use a food system. If we look at the current financial state of the union, maybe now is the time. Oh by the way this is a refresh from our 3 year ago message

Back from vacation and catching up on my e-mails and News Letters (sound familiar?) I noticed the latest recall on my Meatingplace Newslettter. One interesting aspect of this recall is that it was brought to everyone's attention by using one up one down traceability and the vendor was notified by processor.

 I have been attending the Fancy Food Show for over twenty years and it is remarkable to see the changes in the food environment. The push for natural and organics at this year's show demonstrated the way producers and processors are changing with the times.  I talked to some of our customers at the show about this trend and wanted to share with you some of our discussions.

It is the first day of summer and a sticky 90 degrees. As I look at what I’ve learned over the years I thought we would start a series of summer reminders by looking at some old Newsletters and making sure we keep you folks up to date on subjects that never get old. Now let’s look back to 2007 and look at best practices.

I was looking through the latest issue of Food Trade News, a Mid-Atlantic focused food publication, and was reminded of the very popular method to make food safer, High Pressure Pasteurization. Today I would like to revisit the use of HPP to “Protect the Brand” as well as stopping food waste through longer shelf life.

Today we will address how tax law changes in December of 2015 help small businesses. The government defines small wholesalers under 500 employees and small producers under 1000 employees as small businesses (which covers my sales market completely). In addition, since it’s only June it’s the time to make decisions now so you can set the stage now to make more money.

Just announced on Wed the 18 the purchase of Justin’s nut butter for 286 Million. We talked about Hormel acquisitions and their desire to get more involved with Natural and Organics. This just follows their acquisition of Applegate Farms. We have talked about consolidation in the industry, Let’s take a closer look at this hugely growing market

I'll date myself with some comforting nostalgia; Popeye the sailor had a sidekick called Wimpy who just loved his hamburgers. According to the Beef Council the average American consumes over 20 pounds of ground beef a year; that’s a lot of burgers. Now we see why Wimpy didn’t want to pay till Tuesday.

Today we would like to focus on what the real recall data required by the FSMA Act in reference to Wimpy’s favorite food. This continues the project we started two weeks ago with updates in It used to be COOL.

Doing inventory and getting it to balance is a challenge. We have done many newsletters on inventory management and the value it brings to your bottom line. Today as a “back to basics" discussion we will re-visit the best practices that have the most impact on your business.



Issue 605 - Local Food Will Continue to be Hot

Throughout the last two years we have talked many times about the farm to table market and how it is expanding throughout the food world just like every one predicted. As we look to 2018 the latest buzzword is “Plant Forward”.   In today’s discussion we will update our experience in this area.

Read more ...