Category: Food

Retail News Asia is committed to providing both local and global retailers with the latest Food and Food & Beverage news throughout the Asian market. This on a daily base.

  • Shrimp processing giant posts large revenue increase

    Shrimp processing giant posts large revenue increase

    Minh Phu Seafood, one of the country’s biggest shrimp processors, reported a 9 percent rise in revenues to over VND6.1 trillion ($269 million) in the first half of the year.

    The HCMC company said however the pandemic is causing disruption in sales, especially in North America, its biggest market.

    Its net profit rose nearly 20 percent to VND276 billion.

    It received a VND336-billion import tariff refund after the U.S. in February withdrew an accusation that one of its subsidiaries, Mseafood, had violated anti-dumping regulations.

    The company had to deposit the sum while it disputed the case.

  • Pernod confident on sales momentum as US, China lift profits

    Pernod confident on sales momentum as US, China lift profits

    French spirits maker Pernod Ricard said on Wednesday it was confident its sales momentum would continue this year after a rebound in demand in China and the United States helped it to deliver stronger-than-expected annual profits.

    With recurring cash flow at a historical high of 1.745 billion euros at end-June, Pernod, which bought a minority stake in U.S. wines and spirits company Sovereign Brands, also said it would resume its 500 million euros ($590.60 million) buyback programme for the fiscal year 2021/22.

    Its shares were up 3% by 0830 GMT, making it the biggest gainer on the Paris CAC 40, which rose 1%.

    The owner of Mumm champagne, Absolut vodka and Martell cognac, did not provide specific operating profit guidance for the year 2021/22 that started on July 1, but said its first-quarter would be “very dynamic”.

    “We are giving a qualitative guidance for the full year, good sales momentum supported by on-trade recovery, resilient off-trade, dynamism in e-commerce,” Finance Chief Helene de Tissot told Reuters.

    However, she said Pernod Ricard remained “very cautious” concerning travel retail prospects over the next 10 months because of ongoing pandemic restrictions.

    Over the twelve months to June 30, profit from recurring operations reached 2.423 billion euros ($2.86 billion), an organic rise of 18.3%.

    This exceeded the company’s guidance for a profit rise of as much as 17%.

    “Pernod Ricard FY 2021 reflects a strong recovery despite residual COVID weakness in travel retail and in India,” Berstein analysts said in a note.

    Sales reached 8.824 billion euros, an organic rise of 9.7%, reflecting a 16% jump in sales in the United States and a 14% rise in China.

    In the fourth quarter alone sales rose 57% from a year-earlier, as bars and restaurants reopened in the United States and in Europe as COVID restrictions eased.

    Asked whether Pernod Ricard could be at risk from China’s possible plans for wealth redistribution and clamp down on high incomes, Chairman and CEO Alexandre Ricard told a news conference: “If indeed there is an increase in the purchasing power of the (Chinese) middle class, it could be a positive for Pernod,”

    The world’s second-biggest spirits group after Britain’s Diageo had raised its organic profit growth guidance for 2020/21 to 16% from 10%.

    And last month, Pernod said a U.S. court ruling that it could claim a refund on spirits exported from the United States would add a further 1% to its organic profit growth.

    The group reiterated what Alexandre Ricard called a “framework” of 4-7% sales growth and 50-60 basis points operating leverage per year for the medium-term. It will hold a capital market day “probably in spring”.

  • Paris Baguette to open Singapore flagship at Ion Orchard

    Paris Baguette to open Singapore flagship at Ion Orchard

    South Korean bakery chain Paris Baguette is set to unveil a new flagship inside Singapore’s Ion Orchard this month.

    According to the chain, the flagship will be the first-of-its-kind in the territory, introducing the brand’s new-generation interior design, store features and exclusive product offerings. Different to its usual store design, the Ion Orchard store will present a distinctive color palette of marble, wood, white and gold tones.

    “Our store design features a skylight ceiling and French outdoor furniture, to provide the illusion of outdoor-indoor dining,” said Hana Lee, VP of Paris Baguette Southeast Asia.

    Spanning more than 3000sqft, Paris Baguette Ion Orchard has a capacity of 70 seats, offering an all-day dining menu and exclusive new premium products, including South Korea’s favorite Natural Yeast Bread and Paris Rocher Cake.

    As part of the launch, the chain will also introduce its sustainable premium tea line, Teatra Tea, at Paris Baguette Ion Orchard.

  • Another Vietnamese noodles product recalled in Europe

    Another Vietnamese noodles product recalled in Europe

    An instant noodles product of Thien Huong has been recalled in Norway due to the presence of a banned substance, the second such incident in Europe this month.

    The “dried noodles with chicken – and beef spices” of Ho Chi Minh City-based Thien Huong has been found to contain ethylene oxide, which is banned from food products in the country.

    Vietnamese authorities have ordered Thien Huong to provide relevant samples to examine the claim.

    A spokesperson for Thien Huong said Monday the recalled product is sold exclusively in Norway and not in Vietnam.

    It has been sold for four months in “small” volume, the spokesperson said, adding there is no ethylene oxide in any part of the production.

    Thien Huong exports to the E.U., the U.S., Africa, Japan and South Korea.

    On Aug. 20, the Food Safety Authority of Ireland (FSAI) announced batches of Hao Hao and Good branded noodles were being recalled after they were also found to contain ethylene oxide.

    Kajiwara Junichi, general director of Acecook Vietnam that produced the products, said the firm has abided by all the rules in Vietnam and in all the countries that it exports noodles to.

    The firm has contacted its suppliers who have asserted they do not use ethylene oxide during production, he said, stressing Acecook Vietnam does not allow the use of ethylene oxide in any production process.

  • Inside Blue Bottle Coffee’s trendy new Osaka store

    Inside Blue Bottle Coffee’s trendy new Osaka store

    lue Bottle Coffee, the Nestle-owned American coffee chain, has entered Osaka with a trendy look designed by Tokyo-based studio, I In.

    Customers entering the store are welcomed by an open space filled with the essence of warm wood and bright light through floor-to-ceiling glass windows. In contrast with the wooden floor, the barista’s drip station is made of hairline polished stainless steel, resembling a stage.

    “I thought it would be great if the store could make the series of things that the barista makes and give to customers the most shining, so I lit up the area of ​​the drip station where the barista stands and made it shine like a stage,” said Yohei Terui, founding partner at I In, who is also in charge of designing the store.

    Throughout the cafe, special blue glass, inspired by Blue Bottle’s signature colour, is used to highlight the brand’s message. A coffee-coloured spherical glass chandelier is installed throughout the atrium at the staircase area leading to the second floor.

    Different from the ground floor, the upper floor is dominated by white-coloured materials. Centrestage is a special area stimulating the five senses of visitors. Customers sitting in this area will encounter a sensory experience where music and images, created in collaboration with Panoramatiks, ‘fall’ from the ceiling.

    “It is not just a concept, but a place that really stimulates the five senses of humans,” the design studio described.

  • Ireland recalls Vietnam’s Hao Hao noodles over food safety concerns

    Ireland recalls Vietnam’s Hao Hao noodles over food safety concerns

    The Food Safety Authority of Ireland has recalled some batches of Acecook Vietnam’s Hao Hao and ‘Good’ branded noodles for containing banned substances.

    On Aug. 20, the Food Safety Authority of Ireland (FSAI) announced that batches of Hao Hao and Good noodles are being recalled owing to the presence of ethylene oxide – an illegal pesticide.

    Ethylene oxide is not authorized for use in foods in the European Union (EU), of which Ireland is a member.

    There are three products in the FSAI’s recall list, two of which are from Acecook Vietnam, a shipment of Hao Hao spicy and sour shrimp noodles with an expiry date of Sept. 24, 2022 and Good noodles with an expiration date until Nov. 10, 2022.

    Besides, China’s Yato seafood noodles, with an expiration date of Nov. 30, 2022, were also revoked by Ireland.

    According to the FSAI, the consumption of products contaminated with ethylene oxide does not pose an acute hazard to the user, but could lead to other long-term health problems. Therefore, the agency recommends minimizing exposure to this substance.

    The Ministry of Industry and Trade (MoIT) on Saturday morning said it had sent a request to Acecook Vietnam JSC to promptly report on its production processes and procedures, and explain the difference between products consumed domestically and those exported.

    In addition, the MoIT is also reviewing the entire list of products distributed by Acecook Vietnam countrywide, checking and clarifying production processes and identifying violations.

    An Acecook representative said: “We are conducting a meeting and will have an official announcement for consumers soon.”

    Vietnam presently has approximately 50 companies producing instant noodles, including both domestic and foreign. Currently, instant pho and instant noodles made in Vietnam are present in more than 40 markets.

  • Cookie Dough range can be baked or eaten raw

    Cookie Dough range can be baked or eaten raw

    Snacking on raw cookie dough is a lot like watching reality TV: You know it’s bad for you, you know other people will judge you if you admit to it, but it just feels so good. Well, if you’re someone who likes munching on break-and-bake cookie dough while bingeing Love Is Blind (that sounds AMAZING right now), I have great news for you. Pillsbury has been swapping out its traditional cookie dough recipe for dough that you can safely eat raw!

    We first spotted this news on the Instagram @Candyhunting, who posted a photo of some new packaging that boasted Pillsbury Chocolate Chunk & Chip cookie dough was safe to eat raw or baked.

    This content is imported from Instagram. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

    Not only that, Candyhunting said that this would soon be the case for ALL Pillsbury cookie dough thanks to using “heat-treated flour and pasteurized eggs to kill off possible foodborne pathogens.”

    That might sound way too good to be true, but it is, in fact, true! Pillsbury confirmed to Delish that it is transitioning all its refrigerated cookie doughs to be safe to eat raw or baked by the end of summer 2020. Not only that, but also all of its refrigerated brownie dough will be safe to eat raw or baked too!

    They also clarified that this recipe will just be tweaked to use ingredients to make it safe to be eaten raw—it will still taste like the classic cookies you know and love.

    If you follow the world of food closely though, you might know that it can take a while for products to be swapped in though, so for now and always, you should be checking to make sure you see the “safe to eat raw” seal on packaging before going to town. If you see that though, well, fire up The Bachelor and get to snacking!

  • Melbourne baker brings back in-store kitchen at revitalised flagship

    Melbourne baker brings back in-store kitchen at revitalised flagship

    Baker Bleu has had a busy few years. After outgrowing its original 60-square-metre home in Elsternwick, which opened in 2016, and moving to a grand 400-square-metre space in Caulfield North in 2018, owners Mike and Mia Russell have just announced they’re upsizing – again.

    The pair is opening a new location in Hawksburn Village in Prahran, just off Malvern Road, in May.

    Just as exciting is who they’ve recruited to join the team. Carlton Wine Room head chef John Paul Twomey is leaving his current role to head up product and recipe development for Baker Bleu. He’s a veteran chef who spent a decade working for Andrew McConnell, including five years as head development chef.

    Baker Bleu, one of Melbourne’s best bakeries, is known for its long-fermented sourdough with beautiful caramel-hued crusts. And its dinner rolls, in 2019 he wrote, “To deny yourself the Baker Bleu dinner roll with good butter is to miss a moment of pure joy”.

    The new location will serve as both a pastry-production space (with controlled-temperature rooms and proofing cabinets “to allow for more control when creating sourdough croissants”) and a retail shopfront.

    The already exceptional offering will expand to include filled ficelles, granola pots, grab-and-go drinks and Market Lane filter coffee.

  • Starbucks appoints its new China CEO

    Starbucks appoints its new China CEO

    Starbucks Coffee Company announced the promotion of Belinda Wong from president to chief executive officer of Starbucks China. Wong has been instrumental in Starbucks unprecedented growth in China—from 400 stores in 2011 to over 2,300 stores today—by leading on the foundational values of Starbucks mission and driving meaningful innovation for Starbucks partners (employees) and local customers in China. In this role, Wong will oversee Starbucks plans to double its scale to operate 5,000 stores in China by 2021. Wong will continue to report to John Culver, group president, Starbucks Global Retail.

    “Over the past five years, Belinda’s vision, experience and push for innovation has elevated Starbucks in the hearts and minds of the Chinese people and created a strong foundation for Starbucks growth in China,” says John Culver, group president, Starbucks Global Retail. “Belinda embodies our mission and values as a company, and her promotion will help further propel Starbucks efforts in building the partner and customer experience for the China market over the long-term.”

    “It is a privilege and honor to be appointed to lead Starbucks business in China during this important time,” adds Wong. “There continue to be tremendous opportunities for Starbucks in China and I look forward to further elevating the mission and values of our company through growth and innovation for our Chinese partners and customers.”

    Wong joined Starbucks in January 2000 and has held a number of leadership roles across the Starbucks China and Asia Pacific region. In her elevated role, Wong will focus on the overall long-term growth strategy and lead the innovation pipeline for Starbucks China. She will be responsible for key areas, including the vast digital and e-commerce opportunities across the market and overseeing the opening of Starbucks first international Starbucks Roastery in Shanghai in 2017.

    As president of Starbucks China, Wong led the evolution of the Starbucks Experience in China with the opening of four unique flagship stores which put the coffee passion and craftsmanship of baristas at the forefront of the customer experience. Over the past five years, Starbucks also launched several initiatives to elevate the Starbucks partner experience, reflecting the company’s foundational belief in the importance of investing in partners’ futures to support their growth and professional aspirations. Partner initiatives include a housing allowance subsidy for full-time baristas and shift supervisors, ongoing training and development opportunities through the Starbucks China University program and the company’s first-ever Partner Family Forums which showcased Starbucks deep culture and values to parents of Starbucks partners so they could learn about the company.

    In September 2016, Wong was among 50 recipients to receive the Magnolia Award by the Shanghai Municipal Government in appreciation of her outstanding contributions and support of Shanghai’s development. Wong was also listed as one of the 50 people shaping the future of the U.S. and China relationship by Foreign Policy, and the Top 100 Chinese Business Women by Forbes China in 2015. Since 2012, Wong has been ranked one of the top 25 on Fortune China’s prestigious annual list of China’s most influential businesswomen.

    Leo Tsoi, who most recently has served as Starbucks China’s vice president of Store Development and Design, has also been promoted to the role of chief operating officer of Starbucks China. As COO, Tsoi will continue to scale and deepen Starbucks store footprint, transform the infrastructure in the market, implement key operational systems, and evolve the Food business to elevate the customer experience in China. As VP, Store Development and Design, Tsoi and his team accelerated Starbucks store growth to 550 new stores, including flagship stores, high profile coffee-forward stores, 75 Reserve bars and more than 380 Pour Over bars for Starbucks customers.

    Since joining the company in 2012, Tsoi has led several key areas of the business as chief marketing officer and VP, North China, to firmly define Starbucks coffee leadership position in the market.

    Both Wong and Tsoi’s roles are effective immediately.

  • Allen’s celebrates 130th anniversary with Party Fave mix

    Allen’s celebrates 130th anniversary with Party Fave mix

    Allen’s has kicked off its 130th birthday celebrations with the launch of two new party-inspired lolly packs, Allen’s Party Faves and Allen’s Piñata Party.

    The team at Allen’s has created more than 1,000 different types of lolly over the last 130 years – lovingly made in Victoria since 1891. Some of the more unusual lollies included a jelly tongue and a giant jelly rat.

    Australians’ favorite Allen’s lollies are Snakes Alive and Party Mix. Around 240 million Snakes Alive are made in a year and if you lined them up head to tail, they’d stretch 36,000km – enough to wrap around the moon three times or right around the world at least once.

    The new Allen’s Party Faves pack is filled with lolly flavors including chocolate cupcake, strawberry fairy floss, and green apple icy pole – all inspired by favorite party moments.

    Meanwhile, the new Allen’s Piñata Party is filled with fruity-flavored piñata animals, including blackberry llama, strawberry flamingo, and lemon dinosaurs.

    Nestlé Head of Marketing Confectionery, Joyce Tan says Allen’s lollies are the perfect addition to celebrations big or small.

    “Making Aussies smile has been our passion for the last 130 years, thanks to our great-tasting and much-loved lollies. Many Australians have a special Allen’s story and favorite lolly, so we can’t wait to see the smiles on Australians’ faces when they discover these creations for our 130th birthday celebration.”

    Allen’s Party Faves will be available through the petrol and convenience channel from September. Piñata Party is exclusive to Coles.

    The Allen’s 130th Birthday celebrations will continue over the coming months with more iconic collaborations on the horizon.

  • Nomad Brewing and Darrell Lea create liquorice Stout

    Nomad Brewing and Darrell Lea create liquorice Stout

    Liquorice-loving dads have a lot to look forward to this Father’s Day.

    Aussie chocolatier Darrell Lea has teamed up with Nomad Brewing Co in Sydney’s Northern Beaches to create a new brew distilled from chocolate bullets.

    The limited-edition dark chocolate licorice stout is described as tasting “rich and creamy” and  “beautifully bitter”.

    “We know people who love our liquorice are passionate advocates for the flavor which some may consider being controversial, so we wanted to breathe some new life into it with the Batch 37 Dark Chocolate Liquorice Milk Stout which has real Milk Chocolate Bullets and Batch 37 Liquorice in the brew,” Darrell Lea’s general manager of marketing, Johanna Campbell said.

    “Many dads are big fans of our licorice products, and what better way to say cheers to our dads than combining two of their favorite things?”

    The limited-edition Darrell Lea Batch 37 Dark Chocolate Liquorice Stout is available to purchase online at nomadbrewingco.com.au for $11 per can or $45 per 4-pack, plus you’ll also receive a free bag of Darrell Lea Batch 37 Licorice gift with every purchase.

  • Robot baristas to serve coffee in over 30 train stations in Singapore

    Robot baristas to serve coffee in over 30 train stations in Singapore

    Singapore-based Crown Digital announced yesterday that it will be installing its robotic baristas at 30 Mass Rapid Transit (MRT) stations in that country by the end of 2022.

    Dubbed “Ella,” Crown Digital’s robo-coffee kiosk is 5 sq. meters, serves a variety of coffee and tea drinks, and can make up to 200 coffees per hour. While Ella uses an articulating arm to make and serve drinks, one of its standout features is its transparent screen that can display information about drinks, orders and even full-motion videos and graphics.

    For these MRT installations, Crown Digital has collaborated with Stellar Lifestyle, which has “expertise in property and retail management, media and digital advertising solutions,” according to the Crown Digital announcement blog post. Crown Digital also wrote that Stella Lifestyle has invested an undisclosed sum in Crown Digital’s pre-Series A round of funding.

    This is the second rail network that Crown Digital has partnered with, following a pilot deal with Japan’s JR East‘s train stations signed at the end of last year. With their high-traffic audiences looking for refreshment on-the-go, transit hubs like MRT stations and airports are popular target markets for robotic coffee kiosk companies that are just now coming market such as Crown Digital, Smyze, and Cafe X.

    Another benefit to robotic coffee baristas in these pandemic times is that they are contactless. Robots don’t get sick, and don’t act as a vector of viral transmission the way that humans do.

    While there are a number of robot baristas coming to market, we have yet to see big coffee chains jump into automation. The exception is Costa Coffee, which bought Briggo last year and re-branded those Coffee Hauses into Costa Coffee BaristaBots. Though I suspect that as more deals like Crown Digital’s start popping up, we’ll soon see other big coffee brands like Starbucks and Dunkin add their own robots as well.

  • Subway plans to start selling into Indonesia

    Subway plans to start selling into Indonesia

    Subway, the world’s largest restaurant brand, has signed an agreement with PT Sari Sandwich Indonesia, a subsidiary of Indonesia’s food & beverage retailer, PT Map Boga Adiperkasa Tbk (MBA), whose parent company is PT Mitra Adiperkasa Tbk (MAP). This agreement kicks off Subway’s aggressive plans to expand its international footprint. The partnership will launch Subway restaurants in Indonesia by Q4 2021, with initial locations set to open in the Greater Jakarta region.

    “The demand for Subway restaurants is unprecedented in many markets around the world, including Indonesia,” says John Chidsey, Chief Executive Officer of Subway. “MAP, Indonesia’s leading lifestyle retailer, is the ideal partner to kick off our expansion in the Asia Pacific region, where we know convenient, better-for-you options are in demand. This is just the start of our global expansion plans.”

    A major player in the Indonesian F&B market, MBA has over 590 stores across 33 Indonesian cities serving brands like Starbucks, Pizza Marzano, Krispy Kreme and others. According to the agreement, the Subway brand will be managed by PT Sari Sandwich Indonesia and expands MBA’s business portfolio to eight premium international brands. In addition, Indonesia will be the first-ever market to implement Subway’s exclusive country franchise model globally. Based on this model, MBA will solely spearhead Subway’s development in Indonesia with the goal of establishing strong and steady annual restaurant growth.

    “MBA recognizes the importance of food retailing and works with best-in-class brands, making Subway a natural choice,” says V.P. Sharma, Group CEO of PT Mitra Adiperkasa Tbk.

    The partnership expands growth for both companies, allowing Subway fans in Indonesia to get freshly made, craveable food with fast, friendly and convenient service closer to home.

    “Subway offers delicious, better-for-you sandwich choices that cater to the growing trend of Indonesians looking for a more balanced and healthier diet,” said Anthony Cottan, President Director of PT Map Boga Adiperkasa Tbk. “The Subway model of making every sandwich customized, in addition to its convenience and affordability, will attract many guests and position it for growth in Indonesia for many years to come.”

    The expansion into Indonesia marks the first step in Subway’s continuing plans to grow its presence in the Asia Pacific region. The brand’s restaurants and sales throughout the region, in countries such as South Korea, Australia, New Zealand, Thailand and Singapore, have seen significant success in recent years and Subway expects similar results in Indonesia.

  • How specialty food exporters are meeting the latest cold chain standards

    How specialty food exporters are meeting the latest cold chain standards

    Food safety has always been a hot-button topic in the supply chain industry. These days geography and borders are no match for consumer demand, as specialty food produced in one corner of the planet inevitably needs to find its way to consumers in another corner.

    The result is that food supply chains are more complex than ever and governed by a raft of regulations. For instance, the government of the United Kingdom has published a lengthy treatise on the importance of freezing food for transport and the standards that exporters have to follow.

    Yet, accidents occur that put food safety in the spotlight. Five people in the Netherlands recently suffered from ciguatera poisoning after consuming frozen red snapper steaks processed in India, making headlines in the media. 

    While regulations provide exporters with some guidance, many have begun adopting technology and processes that help them assure food safety throughout the supply chain.

    Data logging

    Condition-related data logging has become a vital part of the supply chain, especially food. The way it works is simple. Data loggers connected to shipments monitor temperature, shock, humidity, light, and other conditions at all times. 

    These data are fed to centers where supply chain employees monitor the status of shipments. Cold chain temperature control is of the essence, since almost all food that is transported across continents is frozen. Each part of the supply chain poses unique challenges for cold chain transport.

    For instance, last-mile operations are notoriously tough to execute because of a lack of cold chain infrastructure. Data logging provides visibility that helps companies predict and prevent possible issues with food damage. Logistics employees can analyze past data to identify possible choke points.

    Logistics companies also use this data to evaluate vendor performance and design better transportation routes. For example, one vendor might perform well in colder conditions which mask their lack of infrastructure. By digging deeper into condition-related data, every stakeholder in the supply chain can make better decisions.

    Typically, one might think that the shortest route between two points is a straight line. However, condition-related data helps shippers pinpoint problematic areas. For instance, every country has different customs requirements. Prior damage at a particular customs warehouse indicates a lack of cold chain technology that will increase product losses despite offering a shorter route.

    Regulations and geopolitical changes are also essential points to consider when designing routes. While advanced analytics algorithms handle these processes, they rely on data gathered by loggers connected to shipments.

    Manufacturers are also increasingly using data logging to monitor their storage facilities. Often, product damage originates at the warehouse, and condition monitoring helps prevent unnecessary product losses.

    Insulated shipping boxes

    While data logging helps supply chain stakeholders track condition-related data, insulated shipping boxes help them enforce necessary conditions. Advances in production technology have resulted in a wide range of shipping boxes that manufacturers can use.

    Sustainability is a common concern in the supply chain these days, and box manufacturers offer solutions such as those made from biodegradable and compostable insulation made from recycled cotton. The insulation is wrapped in a poly film that disintegrates safely within 18 months, thus providing manufacturers with enhanced protection and sustainability.

    Though less eco-friendly, polyurethane boxes offer greater protection from physical damage over longer distances. This is pertinent for goods that are routinely shipped around the world thanks to steady demand. In addition to large boxes manufacturers can opt for envelopes, smaller coolers, and so on. In short, the cold chain these days contains technology that has moved well beyond refrigerated trucks.

    Some container manufacturers have taken things a step further and have transformed insulated containers into smart data gathering machines. While data loggers track individual shipments, smart containers monitor everything from conditions to container position when in transit. The result is more data for shippers to make better decisions.

    Modified transport and storage operations

    Despite technological advances, human error and unpredictability introduce risks into the supply chain. A shipper might have the necessary infrastructure, but there’s no allowing for one of their vehicles suffering from a flat tire that delays shipments.

    The only way to mitigate these unknown risks is to prepare shipments beforehand for cold transport. Companies do this by cooling containers and shipping boxes before transport. They also monitor loading dock temperatures to make sure conditions don’t exceed safe thresholds.

    Many companies are also resorting to random shipment checks to enforce cold chain regulations in addition to turning towards creative storage. For instance, a former limestone mine in Kansas has been turned into a storage facility since it lends itself well to cold storage.

    Thanks to the existing underground, its temperature range is predictable, secure, and less expensive to maintain. As a result, products requiring cold chain storage are automatically safer.

    Different methods, one goal

    Food safety is an issue that affects everyone in the supply chain. As manufacturers and other supply chain stakeholders work to meet government regulations, technology and improved workflows are helping them ensure the food we consume is safe. 

     

  • Starbucks plans to reduce food waste in Japan

    Starbucks plans to reduce food waste in Japan

    Starbucks today announced a new program to reduce food waste at select Starbucks stores across Japan.

    To ensure unsold food does not go to waste, participating stores have the option of marking down select bakery products by 20% several hours prior to closing.

    As part of Starbucks ongoing commitment to fight against hunger, the company will donate part of the revenue of these discounted sales to Musubie, a local non-profit which provides meals for children across Japan.