Ugly Food: A Beautiful Solution to Global Hunger

    Food waste is a topic that has seemingly flown under the radar. In 2015, the value of food waste from homes, businesses, farms, and manufacturers in the U.S. alone was $218 billion. This does not take into consideration the resources wasted to produce the food, such as water, soil, labor, etc. [...]

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      Lease Accounting Standards

      By Matt McWhirter After many years of waiting, the FASB has finally released ASC 842, bringing major changes to the world of accounting for leases. One of the main goals of the new lease accounting standards is to bridge the gap between GAAP and IFRS accounting for leases. While the new standard [...]

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        What Is Natural Food?

        You hear people talking more and more about how they are trying to eat healthy, whether it’s low fat, low carb, low calorie, non-GMO or organic, but what does it means when “all natural” is on the label? Merriam-Webster defines “natural” as existing in nature and not made or caused by people or [...]

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          Need a Protein Alternative? Don’t Be Overwhelmed

          As more and more people look to limit their meat consumption for various reasons, there is always one pressing issue that people are faced with: how will I get my protein? While you can get protein from various non-meat sources such as nuts, seeds and beans (just to name a few), many people will [...]

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            Sustainable Sourcing in Food and Beverage Businesses

            A term you may have heard recently in the food and beverage industry is “sustainable sourcing.” According to the Institute of Grocery Distribution (IGD), stainable sourcing “ensures that, to the best of the food supply chain’s ability, products or goods purchased have no, or limited, negative [...]

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              R&D Tax Credit for the Food and Beverage Industry

              By: Kevin Zolriasatain (guest blogger from KBKG) With the challenge of feeding an ever-growing population, food and beverage companies in the United States are forced to increase their research and development efforts to meet demand. In addition to providing more options, food and beverage [...]

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                Now Trending: Consumption for a Cause

                By: Rick Weis A trip to the grocery store used to be rather simple: you stroll down the aisles and pick up the items on your list…and many that aren’t. Maybe you had to decide between a few brands (your favorite or what is on sale). However, times have changed. Besides choosing between local and/or [...]

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                  Expo West, the Maiden Voyage

                  By: Nidhi Sapra and Rick Weis Being the newest members of the Green Hasson Janks Food and Beverage team, we had yet to experience Expo West prior to the 2015 show. As a result, we had no idea of what we were in store for. The veteran team members tried to prepare us by giving us suggestions such [...]

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                    What is in my food? The “Explorer’s” Dilemma

                    By: Nidhi Sapra Food is one of the most basic human needs. Some of the great migrations by our ancestors were driven by the need to find additional sources of food. The desire to find spices made Christopher Columbus set sail in 1400s. Hundreds of years later, the motivation to discover new food [...]

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                      It’s Organic? Great. But is it Local?

                      Did you know a “9” at the beginning of your produce sticker number denotes an organic product? A growing number of consumers are seeking out organic foods and are willing to pay the price for that ever-more present, “organic” label. Along with not wanting to ingest chemicals from conventionally [...]

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