How manufacturing is adapting to changing demographics
As baby boomers head toward retirement and Generation Y enters the workforce, attempting to boost the competitive edge of the U.S. economy on the global stage, the transition between the two groups of workers is bringing some challenges.
As New Belgium Brewing Co., Fort Collins, Colo., celebrated its 20th anniversary in 2011, the craft brewery had grown from brewing 60 cases a week at the home of co-founders Jeff Lebesch and Kim Jordan in 1991, to selling more than 700,000 barrels of beer a year.
The old adage goes that people drink to recognize both good and bad times. This, unfortunately for the beer, wine and spirits industry, is not the case. As with many other consumer packaged goods (CPG) segments, wine industry growth rates have dropped during the last three recessions (1991, 2001 and 2008-2009) and immediately after these recessions ended, industry growth resumed.
Stretch-wrap process saves distributor time, money
January 16, 2012
Servicing 8,000 accounts statewide and wrapping nearly 1,200 loads each day, Hensley Beverage Co. is Arizona’s largest beverage distributor, the company says. Opened in 1955 by Jim Hensley, the company started with 11 employees and has grown to 675 employees today.
According to Natural Starch, top trends such as vitamin fortification, “health and wellness” and natural profiles are driving growth in the beverage industry (Leatherhead, 2011). Not surprisingly, beverage manufacturers are continually in product development and reformulating mode to proactively influence and deliver on consumer health benefit and taste preferences. Novel advances in ingredient science are enabling manufacturers to meet these formulation goals.
Soy protein-fortified beverages usually are formulated with traditional isolated soy protein varying in functionality and sensory attributes. Recently, a new transparent acid-soluble isolated soy protein (TASISP) has been developed through alternative processing methods.
Attaining Leadership in Energy and Environmental Design (LEED) certification is a goal for most owners facing a major construction project. An internationally recognized green building certification system developed by the U.S. Green Building Council, LEED advances sustainable building and development practices through a rating system that recognizes strategies for environmental and sustainable performance. For food and beverage facilities, however, LEED certification presents challenges.