Monthly Archives: January 2015

No “Off Season” for Farmers

Source: Morning Ag Clips

Source: Morning Ag Clips

Here in Wisconsin it is easy to drive through the countryside during the winter and not think too much about the busy days that are whirling by on the many farms dotting the landscape. Perhaps because everything is covered in a seemingly peaceful, uniform blanket of white, or maybe because you’re simply too busy praying to make it through another white-knuckled ride across slippery roads and highways, one can tend to be focused on other things.

The fact of the matter though, is that underneath the peaceful veil of winter lives a flurry (pun completely intended) of activity on the farm, ensuring that there is always food waiting at our next stop on our journey, or waiting for us when we get back home. Though crops may not be in the ground or herds out in the fields munching on fresh grass, farming is an all-seasons activity.

With this in mind, Nelson-Jameson will be putting a few miles on the roads this winter, getting to a variety of farm-related shows, meetings, and conferences in the coming months. If we are in your neck of the woods, please be sure to stop by and see us to discuss your farm-related needs…for all seasons! Or be in touch and let us know what we can do for you!

February 13 & 14     FarmFirst Annual Meeting – Appleton, WI
February 18 & 19     Central Wisconsin Farm Show – Marshfield, WI
March 16 – 18     DFA Annual Meeting – Kansas City, MO (DSM booth)
March 18 & 19     Professional Dairy Producers of WI (PDPW) – Madison, WI
March 25 & 26     Central Plains Dairy Expo – Sioux Falls, SD

For more information all events, see our Events page.

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Are You Bringing the Right Plate to the Table?

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Source: 3M

“You could also ask who’s in charge. Lots of people think, well, we’re humans; we’re the most intelligent and accomplished species; we’re in charge. Bacteria may have a different outlook: more bacteria live and work in one linear centimeter of your lower colon than all the humans who have ever lived. That’s what’s going on in your digestive tract right now. Are we in charge, or are we simply hosts for bacteria? It all depends on your outlook.” – Neil deGrasse Tyson, Space Chronicles: Facing the Ultimate Frontier.

As funny as that may sound and as puzzling as it may be to think about, it is true. Bacteria are everywhere; most of them are good and normal and are absolutely necessary for the maintenance of our health, environment, and well-being. They are responsible for some of the best things (in my book) in life…like cheese, beer, and wine. But when the wrong bacteria get into our food supply, the results can be disastrous.

Historically, testing for the presence of what is known as an indicator organism in our water and food supply, has played a significant role in the food industry. These levels are monitored as indicators of food quality, food safety, and a marker of the overall hygienic status of the production facility. E.coli, Coliforms, and Enterobacteriaceae are three indicators that have been, and are currently used in the industry.

In 1887 a well-known bacteriologist, Theodor Escherich, observed a pervasiveness of organisms now known as Esherichia in human stools. Later, E.coli and other organisms were used to indicate the potential presence of pathogens in water. In 1915, the U.S. Public Health service changed this standard indicator from E.coli to Coliforms. Using E.coli and Coliforms as indicators of water safety and quality eventually spread to testing for these organisms in other foods. First, pasteurized milk and dairy products were tested and then an array of other foods followed.

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Now Trending

At the beginning of each calendar year, The Wide Line publishes a blog summarizing upcoming food processing, restaurant and grocery trends. In preparation, we comb through industry journals, blogs, briefs, articles and websites for the latest and greatest in the world of food. We then whittle it down to the pacesetters, the sure-bets and the must-knows. So, without further ado, here are the food fads that will most impact what we produce and consume in 2015:

Asian Invasion

Matcha Tea (Source: Japanese Green Tea)

Matcha Tea (Source: Japanese Green Tea)

Through travel and tech, the world’s population is becoming increasingly culturally-savvy. Consumers have developed more sophisticated palates, wanting to experience bold and exotic foods and flavors reflective of their curiosities and interests. Look for regional Asian cuisine, like Japanese and Fillipino, to make appearances on menus and in grocery aisles. Japanese matcha tea, praised for its antioxidant and metabolic properties, will flavor everything from ice cream to sushi; while binchotan, an odorless, smokeless Japanese charcoal, will cook foods quickly and cleanly. Fermented foods (like Korean kimchi) will also continue to gain popularity, while coconut sugar will gain market traction with health and sustainability claims.

Eat Local & Read the Label

Prep Pad (Source: The Orange Chef Co.)

Prep Pad (Source: The Orange Chef Co.)

As opinions on sustainability, food ethics and ingredients become more culturally-pervasive, consumers increasingly want to know exactly what they’re eating and from where it came. Look for more locally-sourced meats, locally-grown produce and locally-crafted foods popping up in restaurants and supermarkets. Grains milled on-site for use in pasta, bread and pizza will also gain momentum. Along similar philosophies, food packaging will begin to move toward “clear” labeling, making package claims simpler and more transparent for the consumer. “Prep Pad”, a new countertop scale that links with an iPad, can also give its owners more detailed nutritional information.

Artisan Everything

Artisan cheeses (Source: Saveur)

Artisan cheeses (Source: Saveur)

The coveted consumer group known as “Millenials”—those born from 1982 to the early 2000’s—have embraced the artisanal food movement through their love of unique foods with authentic origins. For years, craft breweries have been at the forefront of the trend. Look for them to continue to lead the way by experimenting with ingredients known as “gruits” (herbs, spices and aromatics) in order to broaden taste profiles. Microdistilled spirits are also gaining popularity in the artisan beverage category, while artisan cheeses and ice cream are trending in the dairy category. Artisan butchery and house-cured meats are becoming increasingly popular in foodservice.

Protein’s Still King

Protein sources in food (Source: Functional Fitness)

Protein sources in food (Source: Functional Fitness)

A recent industry report concluded that “protein is the hottest functional food ingredient trend in the United States”. Protein is being added to food in order to “deliver a large range of benefits” from “promoting satiety” to helping with “weight loss and management”. Protein-rich grains and seeds, led by the ever-popular quinoa, will continue their impressive popularity. Rice, millet, buckwheat, amaranth, kamut, spelt, freekah and farro will also become increasingly pervasive. In the meat and poultry category, quality and origin are increasingly important, while dairy is finding its way into new snacks, beverages and savory products. Eggs, Legumes and Nuts are also growing in popularity as alternative forms of protein.

Smokin’ Hot

A smoker used to make a cocktail (Source: New York Times)

A smoker used to make a cocktail (Source: New York Times)

Consumers will increasingly seek bolder, more intense flavor experiences. Smoking food “deepens flavor and aroma, adding richness to meals and drinks.” Based upon the rise of hot sauces such as sriracha, smoked food is predicted to be everywhere—from vegetables and butters to cocktails and cheese. Watch for home-cooks using backyard smokers and adding liquid smoke to recipes.

 
Despite increased awareness of health and nutrition and a growing appetite for adventurous cuisine, consumers still rely on three main factors when making decisions regarding food: convenience, taste and price. So, food processors—anticipate the trends, but remember the motivators. People may change what, how and why they eat, but they still gotta to eat.

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Going Worldwide in Food Safety Certification

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Source: SQF Institute

One of our top priorities is ensuring the products we transport and store are safe and meet food safety requirements. We are happy to report that Nelson-Jameson, Inc. received a score of 98% on our latest Safe Quality Food (SQF) Program Certification audit in September. More recently, last month, Sector 26 met Global Food Safety Initiative (GFSI) Benchmarking – which means the sector is now recognized and accepted worldwide.

SQF Certification is recognized by GFSI, which links primary production certification to food manufacturing, distribution and agent/broker management certification. As a distribution facility, the SQF Certification benefits are the following:

  • Compliance – The requirements in the SQF code meet and often exceed many international food safety regulatory rules, including the Food Safety Modernization Act (FSMA) proposed rules.
  • Confidence SQF is a food safety system that can help protect  brands and consumers with one of the most rigorous, globally recognized programs and state of the art data management system.
  • Global Recognition – a program recognized by the GFSI and food retailers worldwide.
  • Enhanced Protection – The SQF program provides  data and information that has integrity, consistency, and provides a higher level of credibility than other schemes.
  • Quality Management – The SQF program includes a level of certification specifically focused on product quality and the maintenance of private label specifications at the manufacturing level.
  • Reduced Product Loss – The SQF systems approach to specification management will help improve operational efficiency.

Stay tuned to our blog for more updates on food safety regulations and how we are implementing policies and procedures to keep our products and consumers safe.

 

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