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Doug Rauch to Speak at Summer Fancy Food Show
NEW YORK (May 14, 2015) — Doug Rauch, former president of Trader Joe's, and CEO of Conscious Capitalism, Inc. will speak about his latest venture, Daily Table, at the Summer Fancy Food Show. Daily Table is a pioneering retail venture designed to provide healthy, ready-to-eat meals at fast-food prices, fresh produce and other items to individuals dealing with hunger. The first location opened last month in Dorcester, Mass. Rauch's session, "How to Do Good While Doing Well in the Marketplace," is part of a full menu of seminars and workshops at the show, North America's largest trade event for the ...

Rogue Creamery Wins Big at US Cheese Championship
(03/19/15) Rogue Creamery’s Rogue River Blue and Smokey Blue won 1st Place Gold and 2nd Place Silver respectively in the Blue Veined Cheese category at the 2015 United States Championship Cheese Contest. The largest cheese, butter and yogurt competition in the nation was held in Milwaukee, Wisconsin; the contest featured a record 1,885 entries from 28 states. Rogue River Blue On top of winning Gold at the US Cheese Championship, Rogue River Blue has also won Best American Cheese and Super Gold @ the 2012 World Cheese Awards in London and is a two time winner, 2009 and 2011, of ...

Antibiotic Use in Livestock Going Up
By Avinash Kar, Natural Resource Defense Council (NRDC) health attorney Posted April 10, 2015 This morning, the U.S. Food and Drug Administration (FDA) released the latest report on sales of antibiotics for livestock use, that is, for use in meat and poultry production in 2013. The news follows the trends of the last few years, showing yet another increase in the numbers. Some lowlights: · Livestock antibiotic sales have gone up from about 16,115 tons in 2012 to a little over 16,300 tons in 2013, an increase of 1% (see Table 9). · Use of antibiotic classes that are considered important in human medicine ...

IDDBA Offers Members $2000 for Food Safety Certification
Madison, WI — The International Dairy-Deli-Bakery Association™ (IDDBA) is promoting food safety among its retail members by reimbursing them up to $2,000 annually for food-safety-certifying store-level dairy, deli, and bakery managers and employees. Called the Food Safety Certification Reimbursement Program (FSCRP), it reimburses retail members the cost for food safety exams taken in the following food safety programs: · Food Safety Manager Certification (National Registry of Food Safety Professionals). · SafeMark (Food Marketing Institute) · ServSafe® Food Protection Manager Certification (National Restaurant Association). · Certified Food Manager (Prometric). Retail members can submit their reimbursement application at any time throughout the year. FSCRP is a major ...

To'ak Chocolate Introduces $260 Bar of Chocolate
QUITO, Ecuador, April 14, 2015 /PRNewswire/ -- Many people are wondering how To'ak Chocolate can charge $260 for a single bar of chocolate. New DNA tests confirm that one of the reasons is genetics; To'ak Chocolate is sourced from cacao trees that represent one of the last genetically-pure remnants of a rare heirloom variety called Nacional. Native to Ecuador and famous for its complex flavor profile, Nacional cacao was considered by many of Europe's earliest chocolatiers to be the world's most prized cacao in the 1800s. The variety was nearly driven to extinction in 1917 after the outbreak of Witch's Broom disease, and in recent years many experts ...

Specialty Food Sales Top $100 Billion
NEW YORK (April 8, 2015) – The specialty food industry is a bright spot in the U.S. economy. In 2014, sales of specialty food topped $100 billion for the first time, with retail and foodservice sales reaching a record $109 billion. Retail sales of specialty food sales grew 19 percent from 2012 to 2014 versus a tepid 2 percent increase for all food. The industry, fueled by small businesses, now boasts 15 segments that exceed $1 billion in sales, including cheese; coffee; meat, poultry and seafood; chips, pretzels and snacks; candy; and yogurt. These findings are from a new report ...

Tillamook Launches Fan-Based Consumer "Co-Op"
TILLAMOOK, Ore. – April 6, 2015 – Tillamook County Creamery Association, the 106-year-old farmer-owned cooperative from Oregon, unveils a new online community today that will help shape the future of the company. “The Tillamook Co-Op” will empower consumers to take a more active role in understanding and influencing their dairy products. Members of The Tillamook Co-Op will have access to exclusive content including membership meetings, product idea submissions, voting platforms, invitations to exclusive food events and the opportunity to take part in a microloan program powered by KivaZip to support community food projects in need. The Tillamook Co-Op is part ...

Davisco Significantly Increases Capacity
EDEN PRAIRIE, Minn, March 5, 2015 /PRNewswire/ -- Davisco, Business Unit of Agropur Inc., announces completion of a significant increase in production capacity of Alpha-lactalbumin at the Jerome Cheese facility in Jerome, Idaho. The potential Alpha-lactalbumin volume from Jerome Cheese will be increasing tenfold. Davisco's unique product is isolated to over 90% Alpha-lactalbumin, the highest purity commercially available. The new isolation expansion of Alpha-lactalbumin is an engineering marvel that required a substantial capital investment to complete. Davisco's Alpha-lactalbumin has a strong worldwide demand because of the exceptional purity and the levels of the amino acid tryptophan, which is sought for use ...

Satori Launches Cut & Wrap Certification Program
PLYMOUTH, Wis., March 16, 2015 /PRNewswire/ -- Sartori Company is proud to announce the launch of a Certified Cut and Wrap Cheese Program, a key education piece that serves as a guide for in-store cutting and wrapping of artisanal cheese. Sartori invites cheese mongers and enthusiasts to visit www.sartoricheese.com/cut-and-wrap to watch seven short episodes and test their knowledge to become "Sartori Certified." "Over the past few years, we've seen a significant increase in the number of cut and wrap shops opening their doors in the United States. We recognized the opportunity for an improved consumer experience, seeing first-hand the numerous variations of how ...

Chefs Taste Challenge Seeking Applicants
NEW ORLEANS - Calling chefs from all 50 states: apply today for a chance to battle in the inaugural Farm to Table Chefs Taste Challenge (CTC). The Chefs Taste Challenge is currently accepting applications from chefs for this unique event taking place August 7, 2015 at the New Orleans Ernest N. Morial Convention Center. The Chefs Taste Challenge will feature ten chefs from various geographical regions across the United States who will compete to create the best dish that utilizes farm-fresh items from a pantry of seasonal ingredients donated by State Agricultural Departments. Items stocked in the pantry will be representative of ingredients that ...

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