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Sugarmade Completes Sriracha Seasoning Stix Manufacturing Facility

Sugarmade, Inc. has completed a California manufacturing facility that will produce Sriracha Seasoning Stix. The facility and an additional contract manufacturing site located on the East Coast will provide the company with an initial manufacturing capability of tens of thousands of bottles of Sriracha Seasoning Stix each week and a future capacity of tens of millions of Stix per month.

Already issued three U.S. patents, Seasoning Stix are a true innovation in the seasoning of meat, fish and poultry. Production of this new class of seasoning required the invention of several new culinary production techniques, which are now fully operational. Sriracha Seasoning Stixs are encapsulated Huy Fong Sriracha Sauce and other seasonings in the form of a “stick” that’s inserted into meat, fish and poultry prior to cooking. Sriracha Seasoning Stixs are a hard solid at room temperature, but as heat is applied, the sticks begin to liquefy, allowing the meat fibers to act like a sponge, absorbing all the spicy deliciousness of Huy Fong Foods, Inc. Sriracha Hot Chili Sauce.

Insurance Broker Points out Risks of Grocery Store Foodservice

Grocery store takeout and in-store dining is the fastest growing segment in the foodservice industry. Lockton, the world’s largest privately held insurance broker, offers grocery stores with dining services insights on business risks.

Product recall expert at Lockton, Ian Harrison, explains what grocerants should look for to protect their business and their customers in Grocerants Are on the Rise, and So Are the Risks. The report points out that foodborne illnesses outbreaks linked to U.S. grocers more than doubled from 2014 to 2015, according to data from the Centers for Disease Control and Prevention.

While Millennial habits have led to the popularity of in-store meal preparation, consumer confidence that food in grocery stores is safe is decreasing. Food safety and sanitization methods are vital to this industry, and so are protocols for handling food poisoning claims. Serious damage can be done to an entire chain of stores from a food contamination claim or Food and Drug Administration violations.

Although the risks are broadening with this trend, so is insurance. Traditionally, economic loss protection insurance has been two separate policies; food manufacturing and food service. The rise of hybrid processing and service creates a new vertical integrated risk.

The new insurance policy combines exposures like foodborne illness, supplier contamination, and public health shutdown of retail locations in addition to processing exposures of accidental contamination.

Registration Open for PLMA Education Program

Registration is now open for the PLMA 2017 Executive Education Program, scheduled to be held June 12-15 at St. Josephs University in Philadelphia, Pennsylvania.

More than 1,600 private label retailers and manufacturers have graduated the program since its inception. You can become one of the successful students, too. For further information, contact Sylvia Stein, PLMA Executive Education Manager, at 212.972.3131 or email education@plma.com.

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