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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
2019 James Beard Foundation Book Award winner:Â Reference,
History, and Scholarship A century and a half ago, when the food
industry was first taking root, few consumers trusted packaged
foods. Americans had just begun to shift away from
eating foods that they grew themselves or purchased from
neighbors. With the advent of canning, consumers were introduced to
foods produced by unknown hands and packed in corrodible metal that
seemed to defy the laws of nature by resisting decay. Â Since
that unpromising beginning, the American food supply has undergone
a revolution, moving away from a system based on fresh, locally
grown goods to one dominated by packaged foods. How did this come
to be? How did we learn to trust that food preserved within an
opaque can was safe and desirable to eat? Anna Zeide reveals the
answers through the story of the canning industry,
taking us on a journey to understand how food industry leaders
leveraged the powers of science, marketing, and
politics to win over a reluctant public, even as
consumers resisted at every turn.
Traditional farming systems have dominated the agricultural sector
for the past few centuries. However, the past few years have proven
that new, non-traditional farming methods, such as passive and
non-passive solar drying, are essential in the wake of diminishing
food production globally. Optimizing the Use of Farm Waste and
Non-Farm Waste to Increase Productivity and Food Security: Emerging
Research and Opportunities is a crucial reference source that
provides vital research on the application of enhanced
productivity, flexibility, competitiveness, and sustainability
within an individual farming enterprise to promote food security.
While highlighting topics such as biogas production, food
distribution network, and aquaculture diversification, this
publication explores utilizing farm waste in a circular approach to
optimize material utilization in a farming system to realize a
zero-waste scenario and the methods individual farms can practice
to operate sufficiently to become successful and contribute to the
attainment of national food security. This book is ideally designed
for policymakers, farmers, researchers, agriculture engineers,
environmental engineers, and development specialists seeking
current research on non-farm waste contributions as sources of raw
materials.
When John Cadbury came to Birmingham in 1824, he sold tea, coffee
and drinking chocolate in a small shop on Bull Street. Drinking
chocolate was considered a healthy alternative to alcohol,
something Cadbury, a Quaker, was keen to encourage. In 1879, the
Cadburys moved to Bournville and created their 'factory in a
garden' - an unprecedented move. It is now ironic that today's
Bournville is surrounded by that urban sprawl the Cadburys were so
keen to get away from. This book looks at some of the social impact
this company has had since its inception, both on the chocolate and
cocoa business in general and on the community at large, both
within and without the firm of Cadbury. In 2024, Cadbury's will be
celebrating 200 years of the first store opening. This is the story
of how the company began, how it grew, and how they diversified in
order to survive.
Food fraudsters be warned! Sophisticated science was at the centre
of detecting and prosecuting this new crime of food fraud. The
ground-breaking case, a first of its kind, needed new sentencing
guidelines for judges, new working arrangements for prosecutors and
police and an EU-wide agreement on techniques and standards used
for prosecution, which were agreed on the hoof in response to a
crime detected in over 40 countries. In 2013 thousands of
consumers, retailers and food businesses were ripped-off by
insiders - thieves who substituted and sold horse-meat in place of
beef. They used a web of deception that involved unwitting
suppliers passing off their fraudulent produce to some of Britain's
largest retailers and international food business. Following
so-called Horsegate, the enforcement world had to change. There is
now a team focussing on food fraud and a desire to put the
perpetrators behind bars. Much tougher sanctions have been
introduced with the aim of discouraging such crimes. This book is a
timely look at the web of deception and how it can be stopped.
Aimed at food enforcement professionals, lay readers with an
interest in crime, students studying food fraud, criminology or
forensics and anyone who eats food. Once again, life emulated art,
this deception mirrors the story of the thief who came to dinner,
gained inside knowledge and stole priceless artefacts from the
host. So, who will come to dinner next time? This is the second
book by the author, a scientist sharing his inside knowledge on
this food crime.
Tomato is one of the most widespread horticultural species in the
world. Used in a wide and diverse range of forms, from being
suitable for consumption fresh to use as a manufactured derivative,
e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine
tomato-free cuisine. With many national traditions and dishes based
on this culinary vegetable, it is said to be one of the symbols of
Mediterranean cuisine. This book looks at the many changes that are
taking place in the tomato market and industry; tomato producers
are combining tomato origin, tradition, territory, quality, service
and supply chain to adapt to the needs of the new consumers. It
deals with the topics that are pertinent to the current industry:
rheology and mechanical properties; origin determination;
innovation and new product development; market research; sensory
and consumer preference; quality control and new methods; volatile
compounds and aroma; non-conventional processing technologies;
functional and healthy compounds; waste and by-product
valorization; and sustainability and traditional products.
Providing a comprehensive overview of the actual tomato industry;
how it ensures product authenticity; new product development,
particularly focused on consumer demands; the presence of
bio-active substances able to prevent chronic diseases
(carotenoids, phenolic and flavonoids); and how to convert
industrial waste into added value by-products; this book will
appeal to professionals and food product developers.
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.
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