The New York City Health Department will start giving the city's 5,500 food trucks and carts the same letter grades that restaurants receive. The system will launch next month, and the department will attach GPS devices to the mobile eateries to locate them for inspections.
Albertsons is investing in sustainability including the purchase of 10 semi-trucks from Tesla, according to the company's report on green initiatives. "We're excited to pilot this expansion of our transportation program with trucks that help us limit our overall carbon footprint," said Tom Nartker, vice president of transportation for Albertsons.
Kellogg is considering a sale of its fruit-snack and cookie units, which include such brands as Keebler, Famous Amos and Stretch Island, as the firm works to focus more on core brands. The company also announced it would be reorganizing its operational structure in January to spur growth and innovation.
PepsiCo has named 10 startups to join the first iteration of its Nutrition Greenhouse North America program. Hapi Drinks, Remedy Organics and Bohana are among the businesses joining the six-month mentorship platform, and each will gain $20,000 in funding -- with one startup winning another $100,000 at the end of the period.
A Rhode Island high-school teacher organized a pancake breakfast at his school on Monday for veterans. It was the third year the school has held the Veterans Day event, where veterans share stories and enjoy a meal together.
Honest Tea didn't come close to breaking even financially until it had been in business for eight years, but the brand now brings in about $500 million in annual retail sales. During its early lean years, the company found creative ways to finance the brand and "reached out to anyone who would listen" to find out how to gain retail distribution, said co-founder Seth Goldman.
Join Phil Colicchio, co-founder of Taylor Colicchio and Colicchio Consulting, for FOODBIZ+ The Food Hall Movement on Dec. 4th at 11 am PT. Learn more about how the food halls' retail and food service landscapes are changing to keep up with the consumer's demand for chef-driven, authentic, and artisanal foods that are convenient, and nutritionally and environmentally responsible. Register today for this free webinar here.
Hot cocoa is gaining popularity as a seasonal flavoring, with food manufacturers adding the chocolate-and-marshmallow flavor profile to candy, breads and more. "Hot cocoa has such a strong potential as a food trend [because it] remains flexible enough to incorporate individual tastes and preferences," said Culinary Institute of America professor Beth Forrest.
After a stretch of popularity, the practice of brining turkeys before roasting is falling out of favor, with chefs including Alex Guarnaschelli saying it can dilute the flavor. Dry brining by rubbing the meat with salt has gained favor with some chefs and home cooks, while others rely on braising or barbecue-style low and slow cooking for moist meat.
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