CIFT

Join us for "Transforming the Food System in Ohio," featuring an in-depth presentation by Paul Freedman, Director of the Appalachia Regional Food Business Center. Paul will share insights on how the Center is transforming Ohio’s food system through Coordination, Technical Assistance, and Capacity Building. This is a valuable opportunity for business leaders, farmers, and supporters of agriculture to learn about innovative approaches and resources available to enhance the food industry in Northwest Ohio. Learn more and register here: https://lnkd.in/gvevPShc #EventsWednesday #agribusiness

Discover how Lean strategies can transform your manufacturing processes and deliver significant value. Our infographic highlights key areas such as evaluation, 5S training, value stream mapping, TPM, SMED, KPI management, problem-solving, material flow, and warehouse design. Learn how these strategies can enhance productivity, reduce costs, and streamline workflows. Our team at CIFT can help give guidance and support to implement these strategies, helping you achieve improved efficiency and operational excellence. Check out our new infographic to see how different strategies can deliver - #manufacturingTuesday

It’s Monday so we are proud to highlight The Bia Factory, a leader in providing tailor-made healthy snacking solutions as a Member of our Consortium. The BIA Factory covers every aspect of product development, from recipe creation and custom formulations to final packaging and shipping. Their innovative approach ensures that recipes are brought from concept to completion quickly and efficiently, while allowing low minimum order quantities for clients to go to market sooner. What sets The BIA Factory apart is their commitment to innovation and efficiency. With a remarkable lead time of just three weeks for the first custom sample and a low minimum order quantity of 8,000 bars per flavor per purchase order, they provide a significant competitive edge. Their partnerships enable the creation of custom private-label protein bars, nutritious snacks, and butternut spreads, ensuring products that are innovative, profitable, safe, and delicious. The BIA Factory’s process begins with understanding ideas, customers, and goals to develop the perfect recipe for a brand's growth. Their research and development phase transforms your ideas into delectable samples, ensuring optimal flavor, texture, and consistency. Once the product formulation is agreed upon, The BIA Factory proceeds with baking, packaging, and assisting with quality, compliance, and ordering, using templated graphics to brand the product for the market. We are thrilled to work with The BIA Factory and support their continued innovation and leadership in the healthy snacking industry. Together, we look forward to helping the food industry grow and thrive. #MemberShoutout #HealthySnacking #Innovation #FoodIndustry #CIFT

We are excited to announce that our CIFT Agribusiness Forum will return virtually on August 15th, 2024, from 8:30 to 9:30 AM. Join us for "Transforming the Food System in Ohio," featuring an in-depth presentation by Paul Freedman, Director of the Appalachia Regional Food Business Center. Paul will share insights on how the Center is transforming Ohio’s food system through Coordination, Technical Assistance, and Capacity Building. This is a valuable opportunity for business leaders, farmers, and supporters of agriculture to learn about innovative approaches and resources available to enhance the food industry in Northwest Ohio. Learn more and register here: https://lnkd.in/gvevPShc #whatshappeningFriday #agribusiness

We are excited to spotlight our teammate, Matt Inniger, Program Manager – Advanced Food Technology, for his publication in Food Safety Tech. Matt’s article, “Work Smarter, Not Harder: Data Collection and Analysis Strategies for Small and Midsize Food Manufacturers,” dives into the essential role of process data in maximizing efficiency, quality, and profitability for food manufacturers” earlier in the year. In his piece, Matt addresses the challenges faced by small and midsize food and beverage manufacturers in generating, collecting, and utilizing process data. He provides practical strategies and introduces tools that make data collection and utilization more accessible and effective. Excerpt from the article: "Generating, collecting, and utilizing process data is essential for maximizing the efficiency, quality, and profitability of any manufacturing operation. However, this is a daunting task for most small and midsize food and beverage manufacturers who may not know where to begin with such an initiative or feel as though they don’t have the resources or expertise to use process data effectively. Here we will explore some of the challenges associated with data collection and analysis, what makes the undertaking worthwhile — specifically for small food and beverage manufacturers — and introduce some tools that make collection and utilization of data easier than you might imagine." For those interested in learning more about data collection and analysis strategies for small and midsize food manufacturers or more about Matt's work check out: https://lnkd.in/g_44dcvK #foodThursday #FoodSafety #FoodTechnology #DataAnalysis #Innovation #FoodManufacturing #CIFT

Yesterday we were excited to host campers from Sherrod Brown’s Summer Manufacturing Camps 2024 at our Northwest Ohio Cooperative Kitchen (NOCK) facility. The visit offered a valuable opportunity for these young students to gain real-world insights into food safety and entrepreneurship, helping their understanding of how these things drive economic growth in Ohio. During their time at NOCK, the campers participated in a range of educational and interactive activities. They learned about the critical aspects of food safety, experienced a sensory experiment highlighting how smell and sight influence taste, and engaged in a hands-on Boba creation activity. We are proud to support initiatives that inspire the next generation of food entrepreneurs! #CIFT #SummerManufacturingCamps #FoodSafety #FoodEntrepreneurship #EventsWednesday #OhioManufacturing #YouthEducation

Discover how DiSC assessments are transforming communication and teamwork in manufacturing! In our latest Success Story, we showcase how Napoleon Machine, a leading provider in the manufacturing sector, leveraged the power of DiSC assessments to tackle challenges in employee communication and retention. By understanding individual and team behaviors, Napoleon Machine enhanced collaboration, boosted productivity, and fostered a more harmonious work environment. At CIFT, we are committed to helping Northwest Ohio manufacturers grow and remain competitive. Read the full Success Story to learn how DiSC assessments can benefit your organization and propel your team to new heights. Read More - https://lnkd.in/gZJhrNKQ #ManufacturingTuesday #Teamwork #Productivity #DiSCAssessments #CIFT #Innovation

It’s another Monday and we are thrilled to highlight The Chef's Garden, Inc., a pioneering member of our CIFT Member Consortium. Located in Huron, Ohio, The Chef's Garden has been at the forefront of regenerative farming for over thirty years, under the guidance of "Farmer" Lee Jones and Bob Jones, Jr. The Chef's Garden is famous for their innovative approach to agriculture, combining traditional farming methods with cutting-edge technology. This family-owned farm delivers nutrient-dense vegetables, herbs, microgreens, and edible flowers to home cooks and some of the world’s most well known and cutting edge chefs. Their commitment to sustainable practices ensures that their produce is not only flavorful and nutritious but also grown in sustainable and natural ways. Farmer Lee Jones and Bob Jones, Jr. are both passionate about regenerative farming. Their leadership has transformed The Chef's Garden into a hub of innovation and excellence in the industry. Farmer Lee Jones, known for his trademark overalls and red bowtie, emphasizes the importance of growing for maximum flavor, which research has shown to enhance nutritional value. Bob Jones, Jr., as co-owner and CEO, focuses on enhancing the farm’s regenerative practices and pioneering efforts in food safety and quality. We are particularly proud to have The Chef's Garden host our annual Member Appreciation Event at their Culinary Vegetable Institute. This exceptional facility fosters collaboration between chefs and farmers, offering a unique venue for team-building and innovative culinary experiences. We look forward to many more years of collaboration and work with The Chefs Garden working together to help drive a sustainable and innovative future in the food and agriculture industry. #CIFTMemberMonday #SustainableFarming #Innovation #Leadership #Agriculture

Our NOCK teammate Kareem Hammuda had an incredible time at the Fancy Food Show in New York City last month! He connected buyers from stores nationwide and had exciting conversations about how small food businesses can connect with their various programs. He also had a great time attending the Specialty Food Association new member party! #SpecialtyFoodAssociation #WhatsHappeningFriday #SmallFoodBusiness #FancyFoodShow #FoodInnovation #NYCAdventures #BusinessGrowth