NOVEMBER 20236EDITORIALNovember - 1 - 2023, Vol - 03, Issue - 22 ISSN 2836-1989WPublished by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizerManaging EditorFood Business Review Visit www.foodbusinessreview.comCopyright © 2023 ValleyMedia, Inc. All rights reserved. Reproduction in whole or part of any text, photography or illustrations without written permission from the publisher is prohibited. The publisher assumes no responsibility for unsolicited manuscripts, photographs or illustrations. Views and opinions expressed in this publication are not necessarily those of the magazine and accordingly, no liability is assumed by the publisher thereof.TO SUBSCRIBE TOVian IsaacStanley MartinStanley MartinManaging Editoreditor@ foodbusinessreview.comDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsCutting-Edge Technologies Enhances Cheese and Butter ManufacturingConsumers are increasingly interested in unique, small-batch, and specialty cheese. Artisanal cheese producers are gaining popularity for their distinctive flavors and production methods. In recent years, consumers have become more aware of the dangers of artificial additives and preservatives in food. Manufacturers are responding by using cleaner, more natural ingredients in their cheese and butter products. Sustainability practices are becoming more critical in the dairy industry for reducing water usage, energy consumption, and waste in cheese and butter production. Manufacturers implement traceability systems to provide information about their products' source and production process, creating better visibility and transparency. The demand for plant-based cheese and butter alternatives has increased, boosting the market growth. Researchers and manufacturers are investing in research and development to develop products that mimic traditional dairy products. Automation and advanced technology are incorporated into manufacturing to improve efficiency and quality control, including robotics, AI, and data analytics. There's a growing focus on producing healthier dairy products with lower-fat options, reduced salt content, and fortification with functional ingredients like probiotics, propelling the market. Eco-friendly and sustainable packaging solutions are gaining importance, and manufacturers are exploring options like recyclable and biodegradable materials to reduce environmental impact.This edition of Food Business Review brings recent trends and developments in cheese and butter and how automation has improved the speed and precision of producers experimenting with different ingredients and flavor profiles to create unique products.It features a thought leadership article from Geoff Herrera, Director of Operations Services at Jamba, who talks about how automation intrinsically enhances the restaurant's capabilities to meet demands with fewer employees available. It also features an article from Steve Hammond, a Food Safety and Quality Assurance Professional at Sandridge Crafted Foods, who sheds light on the importance of understanding the hazards at the facility and will provide the information needed to develop a plan to help prevent costly food safety incidents from occurring. In this edition of Food Business Review, we also bring you the story of cheese and butter companies delivering exceptional services and solutions designed to protect products from temperature fluctuations and ensure their efficacy.This edition features the Top Cheese and Butter Companies in 2023, facilitating cutting-edge tools that allow easy access and exploring international flavors and fusion cuisine influencing the cheese and butter industry. We hope you find the right partner to meet your business needs.Let us know your thoughts!Henry Smith
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