SugarCreek: Brandworthy Food Solutions

Why Bacon Manufacturing Is More about Food Technology Than Packaging

Posted by Steve Shutte

Feb 19, 2016 8:30:00 AM

A single recall or health scandal can turn a household name and market darling into the low bar for their competitors, virtually overnight. Just ask a brand like Blue Bell or Jeni's. Food safety is swiftly becoming a focus and a need for informed consumers, who expect impeccable behaviors in every step of the supply chain — from the initial supplier to the final plate. Ingredient viability and safety is a vital component when they're voting with their dollar, which is why they reach for brands that emphasize trustworthy handling procedures and innovative packaging solutions. However, these two brand-boosting moves alone aren't enough to fully secure a supply chain, especially if they're applied after the fact. Recovery from a food safety scandal can be infinitely more expensive than preventative measures, which is why you need to carefully evaluate your supply chain.

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Topics: Bacon, Technology, Supply Chain, Food Safety

What Will the Bacon Manufacturing Plant of the Future Look Like?

Posted by Ed Rodden

Jan 29, 2016 1:30:00 PM

2015 was not a great year for the food industry. One food safety nightmare after another made the news. The U.S. Food and Drug Administration listed 28 separate recalls and alerts for the month of December alone. Those recalls represented products ranging from dietary supplements to fresh farm produce which were recalled for a whole array of problems —salmonella, E. coli and listeria contamination, undeclared milk, soy and eggs, contamination with glass and metal fragments.

Brand after brand struggled when problems with their products arose, which sometimes made their customers seriously sick, and lead to food recalls. Once problems were detected, these companies at times found it difficult to pinpoint just where the problems had originated. Was it with the original supplier? Did contamination take place during production? Was the food mishandled during shipping? All of this confusion left many consumers with a bad taste in their mouths, and many brands saw their customer base shrink.

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Topics: Bacon, Technology, Food Safety

What’s Your View on Pork Antibiotics?

Posted by SugarCreek

Dec 4, 2015 9:30:00 AM

In October, Subway made headlines by announcing that they would stop selling meat from animals given antibiotics. The plan involves switching to antibiotic-free chicken and turkey next year and eliminating all other meat raised with antibiotics within the next nine years. The move comes in the face of pressure from consumers and activist groups like the US Public Interest Research Group. But many producers, including a number of those in the wholesale bacon industry, have expressed misgivings about the move. Is going 100% antibiotic free necessary or safe?

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Topics: Bacon, Proteins, Food Safety

Need Reasons to Eat More Bacon? Check out this Infographic

Posted by SugarCreek

Nov 30, 2015 3:30:00 PM

Bacon is big business. Americans mow down pounds of the crispy pork product each year as strips, bits, and every other product imaginable. But as consumers become increasing concerned with the healthfulness and ethicality of the foods they eat, some food brands and co-packers worry that the American appetite for bacon may be on the wane. The good news for these companies is that eating bacon actually has quite a number of associated benefits.

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Topics: Bacon, Proteins

In the Bacon Battle, It’s the Little Things That Make the Difference

Posted by SugarCreek

Nov 20, 2015 8:30:00 AM

One of the food service success stories of recent years is bacon. This food, once priced so low it was nearly unsellable, continues to see its popularity grow quarter after quarter. And so, every bacon co-packer continues to see orders for all versions of this pork product—from bits and pieces to specialty bacons. But, there are reasons to believe that the trend could cool with at least a certain portion of consumers.

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Topics: Bacon, Proteins

Turkey Bacon: Key to Winning the Breakfast Wars?

Posted by SugarCreek

Nov 13, 2015 12:30:00 PM

While Americans still love their bacon—chowing down about 18 pounds of it every year—consumers are showing more interest in the nutritional impact of their food purchases. Healthier alternatives to traditional breakfast foods, like turkey bacon, are rising in popularity. Now, even health-conscious grocery shoppers can have their bacon and eat it, too. Healthier and gourmet breakfast options have been steadily gaining ground over the last decade, and brands that offer upscale updates on traditional flavors can build market share by capitalizing on consumer demand for healthier twists on their traditional favorites.

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Topics: Bacon, Retail, Food Service, Proteins

How to Get the Best Wholesale Bacon for Your Buck

Posted by SugarCreek

Nov 9, 2015 1:00:00 PM

When it comes to food industry trends, bacon is one that will not die. The "bacon on everything!" phenomenon may be cooling down recently, but this smoky, umami-rich treat remains an essential part of many consumers' eating habits. And, this is a good thing for brands. Bacon sales soared to $4 billion last year. To use the power of bacon to bolster your brand's profits, it's important to pick the right bacon for your specific needs.

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Topics: Bacon, Trends

Mouthfeel: the Science behind Why Consumers Can’t Get Enough Bacon

Posted by SugarCreek

Nov 2, 2015 11:30:00 AM

With the proliferation of bacon salad toppings, bacon burgers, bacon pizza, bacon candy, bacon ice cream, bacon-infused vodka, and more, bacon certainly isn’t just a breakfast side anymore. American consumers can’t seem to get enough bacon these days. Why the obsession? Bacon’s addictively delicious flavor profile is all thanks to the chemical makeup that’s an inherent part of the meat itself, rather than the curing, smoking, or slicing process. When fatty acids break down during the cooking process, they create a complex aroma and mouthfeel, reports The Daily Meal. It’s the reason bacon smells and tastes so delicious, and the reason we’re deep in the middle of full-on bacon-mania.

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Topics: Bacon

Tracking a Trend: The Untold History of “Baconmania”

Posted by SugarCreek

Feb 6, 2015 2:30:00 PM

bacon-graphicThere's no doubt about it: bacon is big business in food service. Even in an era when people are becoming more conscientious of their health and increasingly turning to meat substitutes, the lure of crispy, salty, pan-fried pork is pretty powerful. There are blogs, books and even entire festivals dedicated to America's favorite breakfast meat.

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Topics: Bacon, Food Service, Innovation

Even Health Foodies Can't Say No to the Taste of Bacon

Posted by SugarCreek

Jul 22, 2014 10:00:00 AM

Bacon has long been a breakfast staple in most American households and pancake restaurants, but in recent years the savory foodstuff has infiltrated every meal and food item imaginable.

Bacon has appeared on just about every menu in the country, and it's no holds barred when it comes to menu items that can (and do) contain bacon. Even the most casual observer cannot help but notice the bacon-infused appetizers, desserts, and liquors. America's love of bacon continues to grow.

Just how popular is bacon?

Food service professionals will tell you that, next to french fries, bacon is the most popular food among customers of all ages-- and eating habits.

 Phoney Baloney, the world's first (and probablyonly) producer of Coconut Bacon, has such confidence in consumer addiction to bacon that they now market their gluten-free, vegan Coconut Bacon at nationwide Fresh Markets and are enjoying brisk sales of their "fake" bacon-- with a hint of tropical coconut.

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Topics: American eating habits, Bacon, Food Service, Trends