Kinsa Group Blog

As 2011 draws to a close,  Food Safety News examines Food Safety Tops 2011′s Most Significant Food Stories.

In early 2012,  all eyes will be on Non-O157 Policy. The new rule, set to take effect in March, would declare six additional disease-causing serotypes of E. coli — O26, O103, O45, O111, O121 and O145 — adulterants in certain meat products.

As with any new rule, some are for it and some are against it. What’s your professional opinion? Feel free to leave your comments here or on Kinsa’s LinkedIn Group page.

Reminder from Kinsa Group

Kinsa Group will be closed on Monday, December 26 and on Monday, January 2 in observance of Christmas Day and New Years Day. Wishing you and yours glad tidings!

Stressed out?  Anxious?  Jet-lagged?

For years consumers sought drinks laden with ingredients like caffeine, taurine, electrolytes and herbs to give them the extra energy boost they craved.  But lately, manufacturers have introduced several non-alcoholic concoctions that promise just the opposite – they help you unwind.

Today, it seems it’s not enough for a drink to simply quench your thirst.  Manufacturers are responding to consumers’ demands for beverages that take them to new extremes.  Red Bull was one of the first drinks to gain notoriety for extreme energy.  Now a host of relaxation drinks, with names like Mary Jane’s, Dream Water and Lazy Cakes, are pushing the limits at the opposite end of the energy spectrum.

But do relaxation drinks deliver on their claims, and more importantly, are they safe?

Several recent articles, including one posted on CNN.com, focus on rising concerns about new (and sometimes untested) anti-energy drinks.  Sold on college campuses and in grocery and convenience stores, this breed of beverage is being marketed to younger adults, soccer moms and busy professionals.

According to the CNN.com article, Ronald Peters, associate professor at the University of Texas Health Science Center at Houston, likens anti-energy drinks to street drug concoctions (laced with codeine cough syrup) urban youths have been mixing up on their own for years.  In the article, Peters called the marketing of commercialized anti-energy drinks “one of the worst things I’ve ever seen with corporate immorality.”

On the other side of the coin, Tim Barham, president of Frontier Beverage, said Unwind (his company’s anti-energy drink) is not “associated in the same realm at all” with the cough syrup mixtures.  He and other beverage makers say that their products are safe and that they are a positive alternative to drugs and alcohol.

So what’s in these drinks?  Manufacturers help consumers chill out with a variety of ingredients, including:

• passion flower
• kava
• valerian root
• melatonin
• rose hips
• GABA

An NPR.com article states that research on most of the herbal supplements going into relaxation drinks is spotty and inconclusive.  Herbs can’t be patented and the FDA doesn’t require companies to standardize ingredients or even back-up their claims with research, so there is ultimately no financial or legal incentive for manufacturers to scientifically test their products.

According to New York-based food and drug attorney Marc Ullman, “The relaxation product category is a category that’s looking for trouble.”  He recently told FoodNavigator-USA.com that relaxation beverage makers may face particular problems in light of the FDA’s draft guidance on distinguishing dietary supplements from beverages.

As consumer demand skyrockets and manufacturers continue to blur the distinction between drinks and supplements, we’re likely to hear much more on the topic.  What’s your take?  Please leave your comments below.

Kinsa Group – Your Food & Beverage Industry Recruiter

For over 25 years, The Kinsa Group has delivered the high performing food & beverage industry professionals your company needs to compete in today’s competitive and rapidly changing marketplace.  Simply put, food and beverage recruiting and assessment is all we do.  Contact us today to learn more.

If there is one constant in the food & beverage industry, it’s change.  Whether the source of that change is the government or the general population, we at Kinsa Group stay on top of the issues that are important to your food & beverage organization.  Here are two key updates, in case you missed them:

MyPlate Replaces Food Pyramid

Recently, the U.S. Department of Agriculture unveiled MyPlate.  Government officials say the new icon will be a part of a healthy-eating initiative that emphasizes the fruit, vegetable, grains, protein and dairy food groups.  The symbol replaces the 2005 Food Pyramid, which was widely criticized widely for being difficult to read.

The U.S.D.A. said MyPlate will convey seven key messages, including:

1. enjoy food but eat less;
2. avoid oversized portions;
3. make half your plate fruits and vegetables;
4. switch to fat-free or low-fat (1%) milk;
5. make at least half your grains whole grains;
6. drink water instead of sugary drinks;
7. and compare sodium (salt) in foods like soup, bread and frozen meals, and choose foods with lower numbers.

More information about MyPlate can be found at www.choosemyplate.gov.

Men’s & Women’s Health Ingredient Trends

Wild Flavors, Inc.’s whitepapers detail the ingredients food & beverage companies should incorporate now to capitalize on changing health trends for both men and women:

Men’s Health Ingredient Trends

Men are more concerned than ever about their own well-being.  They want to prevent disease and improve the quality of their lives through joint health, strong immune systems, proper sleep patterns and strong brain function.  Openness about health concerns and changes in social attitudes have made men more receptive than ever to new and innovative nutritious options.

Food and beverage companies have a prime opportunity to capitalize on men’s health trends, by creating products with ingredients that address men’s key concerns:

Heart Health: Omega-3s, Phytosterols, Coenzyme Q10, Tea Polyphenols, Citrus Bioflavonoids.

Bone & Joint Health: Hyaluronic Acid, Grapeseed Extract.

Immunity: Pomegranate Extract, Citrus Bioflavonoids, Grapeseed Extract.

Cognitive Health: Omega-3s, Coenzyme Q10, Phosphatidylserine.

Holistic Sleep: Melatonin, L-Theanine, Gamma Amino Butryic Acid (GABA).

Women’s Health Ingredient Trends

According to Wild Flavor’s “Women: Trends & Health Ingredients” whitepaper, women account for the vast majority of household spending decisions and consumer purchases.  Furthermore, many women put family needs ahead of their own.

To capitalize on these consumer behaviors, food & beverage organizations should create products with ingredients that address the following top concerns for women:

Hearth Health: Omega-3s, Phytosterols, Coenzyme Q10, Tea Polyphenols, Citrus Bioflavonoids.

Bone & Joint Health: Hyaluronic Acid, Soy Isoflavones.

Immunity: Cranberry Extract, Citrus Bioflavonoids, Grapeseed Extract.

Beauty: Coenzyme Q10, Hyaluronic Acid, Tea Polyphenols, Citrus Bioflavonoids.

Holistic Sleep: L-Theanine, Passionflower Extract, Chamomile Extract.

Weight Management: Conjugated Linoleic Acid, Green Coffee Extract, Green Tea Catechins.

“If the Great Recession has taught us anything, it is that uncertainty is certain.”

So say executives at Tompkins Associates, business strategy and supply chain specialists, in reference to their Top 11 Priorities for 2011.  The list identifies the following priorities food & beverage organizations should focus on on to ensure profitable growth throughout the year.  Here is a summary of the list:

1. Push for fresh and organic. Consumers are driving demand, but sourcing and quality remain challenges.  Place more emphasis on high volume growth while increasing margins.
2. Demand growth in emerging markets. Growth-oriented companies should enter the new markets that are driving international convergence through strategic acquisitions or partnerships.
3. Sustainability. Sustainable practices and waste elimination (e.g., reducing energy consumption, greenhouse gas emission, packaging, etc.) will help companies reduce costs and improve their reputations as stewards of the environment.
4. Operating cost reductions. Companies should strive to lower overall landed costs by improving methods and practices for managing suppliers through production, distribution and delivery to customers.
5. More reductions in working capital. Improving Sales, Inventory & Operations Planning (SIOP) – as opposed to simply slashing inventory – will greatly help food & beverage organizations reduce working capital.  Brand extensions and packaging innovations will continue to increase SKU account, making reductions even more difficult.
6. Food safety. Trends toward global food safety certifications are gaining steam, which will drive new technologies to improve visibility from the field to the store shelf.
7. Lean management. Companies need to focus on reducing costly process activities that do not add value to their products or enhance the customer experience.
8. Procurement contribution through sourcing availability. As commodity prices rise and emerging markets’ demands for higher value and better quality food increase, identifying and securing reliable, cost-competitive sources will become more difficult.  Food & beverage organizations should focus on accessing suppliers in diverse markets, as well as pushing purchasing departments to obtain competitive prices and ensure a reliable supply channel.
9. Distribution network rationalization. Ensure that your distribution and supply chain strategy is fully aligned with your organization’s business growth strategy and that it has the structure and facilities needed to support anticipated growth.
10. Integrating commodity purchasing and logistics strategies. Food & beverage companies should mitigate commodity price increases by taking control over inbound flows.  This will enable them to maintain a competitive cost advantage, but will require new thinking on the part of purchasing and logistics managers.
11. Growing government regulation. Food and beverage leaders should be proactive in understanding and addressing the effects (on both costs and processes) that changes in regulations, especially the Food Safety and Modernization Act, will have on their organizations.

Priorities Update

Tompkins Associates recently added the following emerging themes/updated priorities as the middle of the year approaches:

• Uncertainty is the new norm. Although each industry has its own individual priorities, there are similar trends throughout each that reveal much about general expectations for 2011. For example, many company leaders are facing a great deal of uncertainty about what 2011’s ‘new norms’ will be – it seems the only clear new norm is uncertainty itself.
• The emphasis on global supply chains is a major theme. With global operations come new priorities: risks that need managing; ever-changing regulations and taxes that must be understood and complied with across global borders; and the need for sustainable, environmentally-friendly operations.
• Innovation is also a key priority for 2011. Already, there are major market upheavals happening in the automotive and high-technology sectors due to new developments in product offerings that allow customers access to cutting-edge technology.

Ensure Profitable Growth – Hire the Best Food & Beverage Executives and Professionals with Kinsa

No matter what priorities your organization chooses to address this year, you need top-level talent to effectively create and execute your strategies.  For over 25 years, Kinsa has helped food & beverage organizations thrive in rapidly changing markets by consistently delivering “A-level” executives and professionals.  Contact us today to learn how our Unique 8-Step Recruiting Process can help ensure your profitable growth throughout 2011 and beyond.

What’s the number one health crisis confronting our country?

Despite what you may think, it’s not cancer, heart disease or high blood pressure.  It’s obesity.  According to an announcement accompanying the official 2010 Dietary Guidelines:

“More than one-third of children
and more than two-thirds of adults in the U.S.
are overweight or obese.”

These sobering statistics have made the obesity epidemic a prime target of the USDA and the Department of Health and Human Services’ Dietary Guidelines Advisory Committee.  This year’s guidelines, presented as a six chapter document released January 31, tackles obesity head-on with the following recommendations:

• Enjoying food, but eating less (i.e., avoiding over-sized portions);
• Balancing calories to manage weight;
• Balancing calorie intake with exercise;
• Eating more and a wider variety of fruits and vegetables, especially beans, peas and dark green, red and orange vegetables;
• Consuming more whole grains and low-fat or fat-free milk;
• Drinking water instead of sugary drinks;
• Eating a wider variety of seafood and other lean proteins;
• Substituting liquid oil for solid fats, when possible;
• Building healthy eating patterns to stay within calorie limits, meet nutrient needs and reduce chronic disease risk;
• Reducing daily sodium intake to less than 2,300 mg for most healthy people, and to 1,500 mg for those in higher risk categories.

To view or download the full 2010 Dietary Guidelines Policy Document, follow this link.

According to Agriculture Secretary Tom Vilsack, “The 2010 Dietary Guidelines are being released at a time when the majority of adults and one in three children is overweight or obese, and this is a crisis that we can no longer ignore.”  Many food & beverage processors agree and have already begun reformulation projects in response to the Report.

The Food & Beverage Processing Industry – Part of the Obesity Solution

Moving forward, the USDA and HHS Dietary Guidelines will challenge food and beverage processors to improve the “overall food environment,” by supporting Americans’ efforts to meet the key recommendations of the Report.  To help solve the obesity epidemic, food and beverage organizations can work with federal, state and local governments to ensure that all Americans have access to the recommended nutrient-dense diet by:

• Increasing nutrition education programs;
• Improving access to affordable fresh produce and food;
• Developing safe, effective and sustainable practices to expand aquaculture to increase the availability of seafood;
• Offering health-promoting foods that are low in sodium, solid fat, added sugars and refined grains;
• Adopting sound policies and responsible practices to prevent foodborne illnesses.

Kinsa Group – Your Food & Beverage Industry Recruiter

For over 25 years, The Kinsa Group has delivered the high performing food & beverage industry professionals your company needs to compete in today’s rapidly changing marketplace.  Simply put, food and beverage recruiting and assessment is all we do.  Contact us today to learn more.

Droughts in Russia.  Floods in Brazil.  Growing consumption in emerging markets.

What do these three have in common?

They’ve all contributed to a massive rise in input costs for food & beverage companies.  Case in point:  agricultural commodity prices rose by nearly 50% between January 2010 and January 2011.

A February 22nd Business Wire release reported that “According to Fitch (Ratings), the recent sharp and sustained increase in a basket of commodity prices represents a growing source of concern for fixed income investors…input inflation across a broad range of agricultural, energy, and industrial commodities has spiked sharply and is expected to put increasing pressure on margins and end-user prices in a number of commodity-dependent sectors in 2011.”

Commodity-sensitive sectors, such as protein processors, ethanol producers and airlines are expected to be hardest-hit; beverage producers and automotive suppliers to a lesser extent.

The current commodity spike will differ from 2008, in that food & beverage organizations may be in a better position this time around to pass along higher input costs via pricing – primarily because of more consistent demand across a range of consumer products.

When asked about price increases that are beginning to appear in the marketplace, Gary Rodkin, the president and chief executive officer of ConAgra Foods, Inc., Omaha, stated, “We are confident that these moves are the right thing to do given the inflation of our input costs.  While not easy, pricing is not a choice; it is an imperative.  We cannot ignore the impact of dramatically increasing input costs on margins.”

Beverage manufacturers are feeling the same pressure.  PepsiCo has said that it expects a “highly competitive environment” in 2011, with commodity costs remaining a “major headwind” for the snacks and beverage giant.

The bottom line?  Significantly higher commodity costs are here for the medium-to-long-term and will place increasing margin pressure on food & beverage companies.  Industry leaders are trying a range of approaches, from cutting operating costs to raising prices, to deal with the added pressure, but it remains to be seen how successful their strategies will be.

Kinsa Group – Your Food & Beverage Industry Recruiter

For over 25 years, The Kinsa Group has delivered the high performing food & beverage industry professionals your company needs to compete in today’s competitive and rapidly changing marketplace.  Simply put, food and beverage recruiting and assessment is all we do.  Contact us today to learn more.

The following food & beverage industry professionals are experienced, motivated and ready to perform for your organization:

DIRECTOR OF SALES / DIRECTOR OF BUSINESS DEVELOPMENT

CANDIDATE INITIALS: S. T.

CN: 88930

SKILLS AND EXPERIENCE: Outstanding!  Move this candidate to the top of your list.  At a great point in his career, this seasoned professional has:  strong communication skills, a technical background, operations knowledge and experience.

With combined experience of 15 years in specialty food / nutritional ingredient B2B sales, this individual has served such accounts as:  Kraft, Kellogg, Sara Lee, Wrigley, major beverage companies and more.  Also responsible for contract manufacturing.

This candidate is based in Chicago and is accustomed to 50%+ travel.

EDUCATION: B. S. in Microbiology; Masters in Business Administration

DESIRED SALARY: $100,000+ (most recently at $145,000)

CONTACT: Kinsa recommends meeting this candidate in person – you will not be disappointed!  Please contact Russ Lilly at 414.421.2000 x213 or e-mail Russ.

__________________________________________________________

DIRECTOR OF OPERATIONS & PACKAGING

CANDIDATE INITIALS: A. M.

CN: 103879

SKILLS AND EXPERIENCE: Beverage / Bottling Plant Operations executive able to implement process improvements and cost reductions organization-wide.  Direct, extensive experience in utilizing LEAN manufacturing principles (including cross-functional teams) for problem solving, root-cause analysis, 5S, standardization, visual and value-stream mapping.

This A-level candidate enables his plant production teams to be high functioning, empowering them to autonomously identify problems and determine solutions in day-to-day production.  P & L management; Bi-lingual English / Spanish.

EDUCATION: B. S. in Business Administration

DESIRED SALARY: $170,000.  Willing to accept salary commensurate with position responsibilities.

CONTACT: To learn more, please contact Russ Lilly at 414.421.2000 x213 or e-mail Russ.

__________________________________________________________

RESEARCH & DEVELOPMENT MANAGER /
PRODUCT DEVELOPMENT MANAGER / FOOD SCIENTIST

CANDIDATE INITIALS: C. R.

CN: 99757

SKILLS AND EXPERIENCE: Project-minded, professionally trained, highly creative candidate seeking to grow career to the next level with new challenges.  This self-motivated Product Development Manager / Food Scientist has over 10 years of industry experience and a proven performance record managing the implementation of new food products for the restaurant, hospitality, food service and retail food industries.

A determined leader, this manager focuses on enhancing productivity and profitability by utilizing strong technical, decision-making and creative problem-solving skills, while taking a results-oriented approach to project management and strategic marketing.  Has worked with marketing and sales to prioritize projects and determine which to pursue.  Employs “stage gate” process.

Open to relocation; single and renting; family is from Chicago.

Core Competencies

• Excellent oral and written communication skills.
• Written and oral proficiency in Spanish, Italian and Arabic.
• Strong organizational skills.
• Ability to conceptualize a project from ideation to the commercialization and marketing stages.
• Strong business management skills; ability to critically evaluate projects for feasibility.
• Strong knowledge of FDA, FSIS and USDA regulatory procedures and Genesis nutritional analysis programs.
• Ability to translate scientific information to a range of audiences.
• In-depth knowledge of baking technology, dough rheology, grain technology and starch gelatinization.
• Proficient in flavor processing and development i.e., spray dried, oil, and alcohol based sweet and savory flavor/aroma generation.
• Proficient in product development for laminated and lean dough, pastries, sauces, savory items and spice blends.
• Strong pilot plant experience based on product development/food science background.
• Strong experience in quality assurance and implementation of HACCP programs.
• Excellent knowledge in value-added pastry, bread, sauce, soup and meat items.

EDUCATION: B. S. in Food Science and Nutrition; currently pursuing M. B. A. and M. S. in Food Agribusiness programs; Associates degree in Culinary Arts.

DESIRED SALARY: Current base is $85,000; bonus is 15%.

CONTACT: Please contact Karen Engelmann at 414.421.2000 x211 or e-mail Karen.

Hyper-local sourcing.  Healthy children’s meals.  Sustainable seafood.

These are just a few of the hottest trends on restaurant menus in 2011, according to the National Restaurant Association’s “What’s Hot” survey of more than1,500 professional chefs.

Here are the Top 10 Menu Trends:

1. Locally sourced meats and seafood
2. Locally grown produce
3. Sustainability as a culinary theme
4. Nutritious kids’ dishes
5. Hyper-local items (e.g., restaurant gardens, DIY butchering)
6. Children’s nutrition
7. Sustainable seafood
8. Gluten-free / allergy-conscious items
9. Back-to-basics cuisine
10. Farm-branded ingredients

What’s driving these trends?  According to Hudson Riehle, senior vice president of the Research and Knowledge Group for the National Restaurant Association, these trends “are reflecting larger societal trends, underscoring that American diners are becoming more and more interested in what’s on their plate.  Sustainability and nutrition are becoming key themes in our nation’s nearly one million restaurants.”

2011 Operational Trends

When chefs were asked about this year’s top operational trends:

• 30% of the chefs mentioned mobile food trucks and pop-up restaurants
• 18% cited restaurants with gardens
• 17% said social media marketing

Watch the National Restaurant Association’s video of What’s Hot in 2011:

For over 25 years, The Kinsa Group has delivered the high performing food & beverage industry professionals your company needs to compete in today’s competitive and rapidly changing marketplace.  Simply put, food and beverage recruiting and assessment is all we do.  Contact us today to find out how our unique food & beverage industry specialization can help you capitalize on these emerging trends.

According to a recent article by The Washington Post, the Food and Drug Administration Food Safety Modernization Act has generated plenty of lobbyist activity.  Since the bill was introduced at the beginning of last year, at least 221 industry organizations have hired 77 lobbying shops to represent their interests.

Spurred by a series of nationwide food recalls and outbreaks of food-borne illness, the food safety bill would give the FDA considerably more authority over the industry in order to reduce outbreaks of food-borne illness.

Smaller, more specialized firms with insider knowledge of the FDA and the Agricultural Department were in high demand to lobby on the overhaul.  In fact, some industry organizations and corporations hired multiple lobbying firms to represent their interests – because the stakes are so high.

And their work is not done.  Lawmakers are now quibbling over the constitutionality of Senate language that imposes fees on companies for recalled food.  The procedural glitch could ultimately force the Senate to vote on a new version of the bill during the current lame-duck session – and potentially push the legislation to the next Congress.

The Kinsa Group – Food & Beverage Recruiting and Industry Experts

At Kinsa, food and beverage industry recruiting and assessment is all we do.  With over 25 years of experience, we understand your industry and we know how to deliver the top-tier professionals your company needs to succeed.  What can we do for you?

‘Tis the season to give gifts once again.  And if you’re like most people, this year you’ll be sticking to a budget.  But don’t let spending limits cramp your gift-giving style.  You can still buy some pretty great presents for under $20, if you put your thinking cap on. 

So if you can’t bear to purchase another boring necktie or nasty fruitcake, never fear.  Break out of the gift box with these creative ideas that won’t break the bank.

For the wine lover

• Bottle of wine and pair of decorative or seasonal wineglasses
• Guidebook for pairing wine with food
• Set of decorative wineglass charms

For the outdoorsman

• Camping chair
• Heavy duty flashlight and batteries
• Insulated soft-side lunch cooler

For the gardener

• Planter for window or porch rail
• High-end gardening gloves
• Canvas gardening tool organizer

For the cook

• Assortment of gourmet spices
• Specialty cookbook
• Salt and pepper mills

For the new home owner

• Serving dish that complements kitchen décor
• Coffee table book related to something he enjoys
• Coordinating set of picture frames

For the book lover

• Decorative book mark, personal reading light and batteries
• Bestseller about a topic near and dear to the recipient’s heart
• Cozy microfleece throw blanket

For the chauffeur (translation: any mom with kids)

• Car organizer
• Car wash and vacuum coupon
• Safety hammer to break auto glass and cut seatbelt

For the cheese lover

• Cheese grater and a block of favorite cheese (be sure to include a “cheesy” sentiment like: “To a GRATE friend!”)
• High-end cheese slicer
• A block of favorite cheese, box of gourmet crackers, bunch of grapes and cheese knife in an inexpensive basket

For the homebody

• Extra large and fluffy bath towel
• Indoor/outdoor electric thermometer
• Current issues of 3 favorite magazines tied with a decorative bow

For the technology lover

• LED Binary clock
• Cordless optical notebook mouse (choose a fun color)
• Digital scrapbook software

Happy holiday shopping from Kinsa Group, specializing in recruiting and assessment for the food & beverage industry for over 25 years.