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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
The food industry is among the most competitive and globally-linked
of all business sectors. Plunkett's Food Industry Almanac will be
your guide to the entire food business, from production, to
distribution, to retailing. This exciting new book covers
everything you need to know about the food, beverage and tobacco
industry, including: Analysis of major trends and markets;
historical statistics and tables; major food producers such as
Kraft and Frito Lay; retailers of all types, from convenience store
operators to giant supermarket chains; emerging technologies
including genetically-engineered (GM) foods; giant distributors
such as Sysco; beverage companies such as Coca-Cola; wine, liquor
and beer producers; tobacco, candy and gum; and much more. We
discuss trends in food commodities demand, agricultural
biotechnology, imports and exports, as well as growing demand in
China and other emerging markets. This book includes statistical
tables, industry contacts and indexes. The corporate section
includes our proprietary, in-depth profiles of 450 leading
companies, public and private, in all facets of the industry.
You'll find a complete overview, industry analysis and market
research report in one superb, value-priced package.
The Franchise Fix helps franchisees set up their food franchise
business for success. Investing on a proven food franchise does not
guarantee success for the franchisee. To be a successful
franchisee, franchisees must set up the right management systems to
support their business as well as take advantage of everything the
franchisor has to offer. The Franchise Fix is a step-by-step guide
that shows franchisees how to do exactly that! Covering the winning
systems and processes that food industry veteran Aicha Bascaro
discovered from working with hundreds of successful franchisees
across the US and around the world, The Franchise Fix helps
franchisees take control of their food franchise and increase their
profits.
Have you ever thought about trying to earn some money from
producing food? Are you the person everyone goes to for their lemon
meringue pies, apple tarts and other desserts for family occasions,
christenings or other events? Do you have a garden of rhubarb or
other fruit? Do you make jam every year and give it away when you
could be selling it? Do you fancy the idea of making cheese or
yogurt or ice cream but don’t know where to start? If so, then
this is the book for you – it will tell you everything you need
to know or show you where to find it for yourself, with lots of
case studies of successful food producers. This updated and revised
second edition of Money for Jam contains everything that someone
who is new to the food business in Ireland, Northern Ireland and
the UK will need to get started and to keep going. It will help
bakers, jam-makers and honey-producers, ice cream, yogurt and
cheese-makers, egg producers, sausage roll, pie-makers,
chocolatiers, and dessert-makers. It covers the what, where, who
and how for small food producers – including the latest updates
in legislation and registration requirements, labelling and
packaging, suppliers and distributors and emerging trends, with
lots of new case studies of successful food businesses in an
easy-to-read and easy-to-follow format.
Karen Green, former UK retail buyer and commercial director for
several successful food businesses, shares her stories, advice and
exercises to guide readers through the maze of creating a
profitable and growing food manufacturing business. Recipe for
Success provides a step-by-step guide that enables readers to
create high profile food brands and a business that can make and
sell these products successfully. The book assists readers to
analyse their business and where the opportunities for growth and
improvement lie. It also helps readers to design profitable
products that will underpin their brand and sell successfully into
retailers. The book also contains a number of case studies of
companies that have achieved great success, as well as those that
have not been as successful. Drawing from these examples and from
Karen's own expansive experience, Recipe for Success helps readers
to avoid some of the pitfalls of starting a food business. Written
with the aim of enabling every food business to evolve in the food
industry, Karen has written a unique book that will appeal to both
established food businesses and readers who are just starting out
in the industry. It will also appeal to readers interested in the
UK food retail industry as it offers a fresh perspective on how to
create value from a food business, whether it has already been
established or is on the horizon.
When Yorkshireman Chris Ruffle decided to build a vineyard complete
with a Scottish castle in the midst of the countryside in eastern
China, he was expecting difficulties, but nothing on the scale he
encountered. But build it he did, and the wine is now flowing. A
Decent Bottle of Wine in China tells the unique story of an
adventurer determined to make his dream come true regardless of
what strange and formidable obstacles are placed in his path.
Maize is one of the moist important cereals for humanity. It is
grown for grain and forage, which could be used for food, feed and
industry processing, as well as for a whole range of other uses. In
this book, Chapter One discusses maize fertilization, its
agro-ecological and human health implications. Chapter Two reviews
the benefits of an integrated weed management system. Chapter Three
analyzes the role of crop rotation in the agroecosystem
sustainability of maize.
Nutraceutical and Functional Food Components: Effects of Innovative
Processing Techniques presents the latest information on the
chemistry, biochemistry, toxicology, health effects, and nutrition
characteristics of food components and the recent trends and
practices that the food industry (e.g. the implementation of
non-thermal technologies, nanoencapsulation, new extraction
techniques, and new sources, like by-products, etc.) has adopted.
This book fills the gap in knowledge by denoting the impact of
recent food industry advances in different parameters of food
components (e.g. nutritional value, physical and chemical
properties, bioavailability and bioaccessibility characteristics)
and final products (e.g. applications, shelf-life, sensory
characteristics).
The need for germplasm banks that safeguard the vegetable genetic
resources is more than justified by the genetic erosion aggravated
in the last few decades, not only in the cultivars, but also in
traditional landraces and wild relatives. Topics discussed in this
book include the germplasm of melons, woodland grapes, sweet and
sour cherries, soybean, and an alternative tool for the germplasm
conservation in wild mammals.
To meet the World Health Assembly global nutrition targets for
stunting, anemia in women, exclusive breastfeeding and wasting, the
world needs to invest $70 billion over 10 years in high-impact
nutrition-specific interventions. Not only would the benefits be
enormous but these investment are among the best value-for-money
development actions.
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