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Harvard Business Review talks clean label

Calling it a “relentless shift to transparency,” an article in the Harvard Business Review (HBR) in the fourth quarter of last year made it clear that clean label is here to stay. Industry trade publications identified this growing trend years ago but it continues to gain momentum in the mainstream and social media.

As slippery and elusive as the term might seem sometimes, the HBR article does a pretty good job of simplifying clean label as:

Having fewer ingredients that are:

—  Clear about their origins and
—  Recognizable

In terms of population segment, 10,000 people are turning 30 every day and that’s roughly the age they start amassing assets as well as deciding how to spend them and spend their time. They look for jobs with companies that have an impressive stance on social and environmental issues, invest in funds that target sustainability outcomes and check product packaging very carefully.

The article spends more time discussing the investment and financial impacts of this shift towards transparency. However at the end the author includes a series of pointed questioned that he says businesses must be ready to answer for the sake of both employees and increasingly inquisitive customers. The first is one every food manufacturer needs to keep top of mind:

—  “What is every ingredient in your product, why is it there and what does it do, exactly?”

There’s no denying that some manufacturers looked at replacement products last year when avian influenza caused a temporary disruption in the supply of eggs. However it is important to remember that REAL egg ingredients are made from…eggs. And appear as “eggs” on the label.

REAL egg ingredients supply more than twenty functional properties that formulators can use to bind, aerate, whip, gel, emulsify and so on. We have reams of information to help explain how those properties work, when the conversation drills deeper into “why is it there,” or “what does it do?” REAL egg ingredients have a distinct purpose and multiple functional benefits established over years of processing and manufacturing. REAL eggs help keep labels short and simple when examined by a consumer’s probing eye.

For other probing questions posed by the author, read the original article here.

2016-01-18 14:59:05
 

Make food safety a priority in 2016

We’ve all made New Years’ resolutions only to watch them fall by the wayside after a short period of time. Yet, like moths drawn to a flame, somehow we cannot resist starting the New Year without framing a resolve either to begin a better habit or abandon a bad one.

This year it might be best to start out with a resolution worth keeping, and that is to maintain best practices for food safety by reviewing food safety procedures for your facility.

During last year’s outbreak of avian influenza, some facilities switched to shell eggs while further processed eggs were in limited supply. Production is back to normal now, and food manufacturers can have confidence in further processed egg products. All of further processed and packaged egg products sold in the United States are pasteurized according to strict standards to ensure their safety. And since the Egg Products Inspection Act passed by Congress in 1970, there have been no recorded outbreaks of salmonellosis linked to pasteurized egg products.

Despite the fact further processed egg products are pasteurized, they still require proper temperature and storage treatment to avoid issues. There are four simple steps that comprise the Egg Safety Cycle, with information applicable to bakeries, foodservice and food manufacturing operations.  You will find a series of brief videos on our website that detail the four steps found here:

In review, the four essential steps for egg safety include:

  1. INSPECT
    The INSPECT phase starts whenever you receive eggs or egg products.

  2. CLEAN
    The best way to avoid many food safety problems can be summed up on one word: CLEAN.

  3. TEST
    The TEST phase starts at the point of receiving eggs or egg products into your facility.

  4. TIME
    The final step in the Egg Safety Cycle is TIME, which works hand-in-hand with temperature to affect the safety, quality and taste of every food product made with eggs.

A proper review of ingredient handling can only benefit your manufacturing facility and safeguard consumers. If you have any questions about egg product safety or handling, visit our Egg Safety & Handling guidelines or give us a call at 847-296-7043.

2016-01-04 13:59:55