Halloween is just around the corner, kicking off the holiday season for the food industry. However, there’s some uncertainty as to how this year’s socially distanced festivities will play out—including
If 97% of bulk dairy production is in-specification, how do you manage the 3% that’s off-spec? One thing’s for sure, as long as production is up and running, manufacturing will
As anyone in bulk-ingredient manufacturing knows, inventory accumulation is a nagging issue–one that can test the most squared-away plant manager. For the internal contact person assigned to manage off-spec inventory,
Packaging conversion is an important consideration when it comes to selling your problem food inventory. A buyer might be interested in purchasing your unwanted ingredients. But when it comes time
If you have expired invert sugar in your facility, you may know that it’s not as easy to recover as its dry cousin, extra fine granular (EFG) sugar. Unlike expired
If you’re in food processing and you stop making a product, you might end up with excess inventory. As expiration dates shrink, and you explore what to do with the
Last month, we kicked off a four-part series about food industry businesses rescuing profits on problem inventory. This month, in part 2, read about a bakery’s excess inventory success. Excess
As anyone in the food industry knows, problem inventory creates challenges. That includes losing money on the investment, shelling out more cash to dump the ingredients or paying to store
Chocolate trends were most likely not top of mind this Valentine’s Day. Now that red heart-shaped boxes everywhere are empty, let’s look at what’s going on in the chocolate industry
When your new inventory arrives, you’re probably not thinking about how to offload it and recoup your money. However, at some point, most food-industry companies have to sell obsolete food
In the busy months leading up to the holiday break, food industry businesses (from manufacturers to brokers) handle the many ingredients that eventually grace our festive tables. As we head
Without a doubt, expiring inventory mistakes can get expensive. However, with some adjustments to inventory management, food industry businesses can keep stock flowing into and out of the warehouse. Here
