Gourmet News

FDA Withdraws Food Standards Proposed Rule Based on Comments

Published February 28, 2023

The U.S. Food and Drug Administration is withdrawing the 2005 proposed rule, “Food Standards; General Principles and Food Standards Modernization,” in response to comments received in 2005 after publication of the proposed rule and in 2020 after the FDA reopened the comment period for the proposed rule.

The proposed rule, jointly published with the U.S. Department of Agriculture Food Safety and Inspection Service, was intended, in part, to establish a set of general principles for the FDA and USDA-FSIS to use when considering whether to establish, revise, or eliminate a food standard.

In public meetings the FDA held in July 2018 and September 2019, stakeholders said that due to changes in manufacturing, food technology, market trends and nutrition science since 2005, the FDA should solicit new data and information when determining next steps for the proposed rule. As a result of that feedback, the FDA reopened the comment period in February 2020, for FDA-specific aspects of the proposed rule.

Many of the comments submitted suggested that the general principles be revised and consolidated to make the principles easier to understand and implement. The FDA and USDA-FSIS agree and are withdrawing the proposed rule to reconsider how best to approach general principles and food standards modernization to ensure any future revised general principles are consistent with the Federal Meat Inspection Act, the Poultry Products Inspection Act, and the Federal Food, Drug, and Cosmetic Act.

A joint FDA and USDA effort to publish a new proposed rule on principles for food standards modernization was included in the Fall Unified Agenda.

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Bell Flavors & Fragrances Announces Strategic Promotions

Published February 24, 2023

Bell Flavors & Fragrances, Inc. has announced strategic promotions within the company’s Flavor and Fragrance divisions as well as Internal Operations and Finance departments at its headquarters in Northbrook, Ill.

FLAVOR DIVISION

Benjamin Stanley, CRC has been promoted to senior corporate chef and manager of sweet applications. Stanley will continue managing the Sweet Applications Team, including internal and customer projects. He will continue ideating around and promoting innovative flavors for Bell’s Spark Trends and other programs.

Since joining Bell 3.5 years ago, Stanley has played a critical role on the Culinary Applications Team, in which he demonstrates a strong commitment to widening Bell’s flavor market share and boosting Bell’s visibility within the confection and sweet goods industry. Stanley recently graduated with a master of science degree in Innovation from Northeastern University’s D-Amore-McKim School of Business.

Andrew Petrou has been promoted to flavorist II. Petrou will continue to ideate around and develop cutting-edge savory flavors for use in a variety of food and beverage applications.

Petrou is a key member of Bell’s Savory team, supporting the Bell Technology & Innovation Center and successfully developing new savory flavors. He was recently accepted into the Society of Flavor Chemists with full certification status and is one of the few certified members specializing in Savory Flavor Chemistry. Petrou holds a bachelor of science degree in chemistry from the University of Illinois Urbana-Champaign.

Cody Heinz has been promoted to director of sales. Heinz will implement and manage Bell’s sales metrics tool. He will engage in a variety of initiatives to support sales goals and equip the sales team with transparent, effective and efficient sales management data and resource planning.

Heinz recently celebrated ten years with Bell Flavors & Fragrances, holding roles as an Inside sales representative and national account manager. Heinz earned a master of business administration in business administration, management & operations from Lake Forest Graduate School of Management and a bachelor of science degree in kinesiology & health from Miami University of Ohio.

FRAGRANCE DIVISION

Kenny Enriquez has been promoted to director of sales. Enriquez will be responsible for implementing and managing key sales metrics. He will support the sales team with utilizing transparent, effective and efficient sales management data and engaging in resource planning and tracking profitability.

Prior to this role, Enriquez was a sales key account manager and account executive at Bell. Enriquez holds a master of business administration from Lewis University and a bachelor of arts in economics from the University of Kansas.

Ted Heinz has been promoted to fragrance business development manager. Heinz will be a key player in Bell’s business development initiative to continue strengthening the Fragrance division.

Heinz joined Bell in 2005 as an analytical department analyst, transitioning into internal sales, then his former position as an account manager. Heinz holds a bachelor of science in communication and business from St. Norbert College in De Pere, Wis.

OPERATIONS DEPARTMENT

Olu Famoyin has been promoted to director of manufacturing. Famoyin will lead the Manufacturing, Shipping and Maintenance teams, propelling Bell’s commitment to optimizing productivity, maximizing efficiency, and ensuring full compliance with processes, quality standards and safety policies.

Famoyin joined the Bell Flavors & Fragrances family as an associate director of operations where he worked on manufacturing improvements and adoption of a new ERP system. Famoyin played a pivotal role in implementing shipping improvements to optimize day-to-day operations. Famoyin earned a bachelor’s degree in chemistry from Rutgers University and has extensive Flavor industry experience leading multiple sites.

FINANCE DEPARTMENT

Theresa Link has been promoted to controller. Link will be responsible for general accounting, payroll, cash management, internal controls and financial closes for Bell’s Northbrook and New York locations. She will also ensure accurate financial statements and analyses to support the business.

Link has been a dedicated member of the Bell family for 17 years. Prior to this role, Link was Bell’s Director of Cost Accounting. She possesses expertise in inventory costing, cash management and general ledger, and serves as a subject matter expert for Bell’s ERP system. Link earned her master of business administration in accounting and finance from Elmhurst University.

Brian Enriquez has been promoted to director of cost accounting. In this new role, Enriquez will continue implementing a new product system, working closely with Bell’s Operations Team to evaluate manufacturing labor and overhead rates and tracking incurred costs from raw materials to finished products.

Prior to this role, Enriquez was Bell’s senior manager of finance and pricing. Enriquez earned his bachelor’s degree in financial planning and master’s degree in finance from the University of Illinois Urbana-Champaign.

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Klondike Wins 11 Awards at US Championship Cheese Contest

Published February 24, 2023

Klondike Cheese Co. earned several honorable awards at the 2023 United States Championship Cheese Contest in both cheese and yogurt categories.

There is no lack of knowledge to making great cheese; there are five Wisconsin Master Cheesemakers at Klondike and all of its employees are committed to producing high quality, authentic and consistent products.

“We couldn’t be more proud of our entire team,” said Luke Buholzer, vice president of sales at Klondike Cheese Company.

Best of Class honors went to Odyssey Feta, Odyssey Peppercorn Feta and Buholzer Brothers Dill Havarti.

Placing second in their classes were Odyssey Plain, Sweet Heat and Low-fat Feta’s, Odyssey Blueberry Greek Yogurt and Odyssey Plain Greek Yogurt. Third place awards went to Odyssey Low-fat Vanilla Yogurt, Odyssey Peach Greek Yogurt and Odyssey Plain Greek Yogurt.

In total, Klondike received 11 top-three accolades.

“Every year, the competition increases across the country. Winning these awards shows our commitment to quality while embracing technology to be able to grow and meet customer’s demands. It pushes us to continue putting our best products out in the market day after day. It is humbling to see that hard work recognized by experienced judges during this contest,” Buholzer said.

The U.S. Championship Cheese Contest, held Feb. 21-23 in Green Bay, Wis., and hosted by the Wisconsin Cheese Makers Association, is the largest technical cheese, butter and yogurt competition in the United States and has been held biennially since 1981. A total of 2,249 entries of cheeses, butters and yogurts from 35 states were entered for technical evaluation.

For more information about Klondike Cheese Co., Odyssey and Buholzer Brothers products, including recipes and detailed product information, visit www.klondikecheese.com.

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