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Top 10 Questions to Ask When Developing a Social Media Marketing Plan

Top 10 Questions to Ask When Developing a Social Media Marketing Plan

Apr 15, 2019

By Mandy Gross, FAPC Communications Services Manager - “If you fail to plan, you are planning to fail,” a popular quote by Benjamin Franklin, can be attributed to many situations, including developing a social media marketing plan for companies and businesses. Planning is essential to attract and engage social media followers and convert them into customers. By answering the following 10 questions, you can create a social media strategy to help meet your business needs.

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Food Science? That’s a Major?

Food Science? That’s a Major?

Mar 15, 2019

By Ashley Gifford, Oklahoma State University Food Science Undergraduate Student – As a college student, it is expected for friends and family to ask you, “so what is your major?” Many will say education or engineering or business, but mine’s food science. Food science? I’ve never heard of that! What is it? For as easy of a question it may seem, I’m always stumped for an answer. Well … it’s the study of the biological, physical and chemical makeup of food products, and I learn about concepts that underlie the food processing procedures. But how do you study food science?

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Plant-based Eating

Plant-based Eating

Feb 15, 2019

By Dave Moe, Food Processing Consultant – Pythagoreans*, vegetarians, vegans, pescatarians, flexitarians, omnivores and other eaters of food are being encouraged to pursue a “plant-based diet” (I prefer eating to diet) for a greater portion of their diet. Marketers and other “experts” have been successful in promoting this new description for meaningful eating. The words “plant-based” are used, stand-alone, or to compliment “organic,” “natural,” “clean,” “free from,” “no GMOs,” “healthy” or other commonly used label, marketing and promotional claims for food products. Many consumers now purchase and/or replace some animal-based products with plant-based foods.

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Filling a Void

Filling a Void

Dec 14, 2018

By Dave Moe, Food Processing Consultant – “Create a shortage to increase the demand” could be a marketing tool or a myth. One current shortage is romaine lettuce caused by a food safety issue and not marketing. Nobody knows what the long-range outcome will be now Romaine is available again after the pipeline is refilled. Possibly the demand will be reduced. The same thing happens, for example, when a product, a store, a restaurant or food delivery is available in some markets but not others. People want what they can’t have or what is not convenient. I wish there were Trader Joes, Whole Foods Market, Vienna Hot Dogs, Grub Hub, Pho, In-N-Out Burgers, Krispy Kreme Doughnuts, Shake Shack, etc., close to where I live in Florida.

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Local Buying Process at the University of Oklahoma Food Services

Local Buying Process at the University of Oklahoma Food Services

Nov 16, 2018

By Kevin Barker, University of Oklahoma Housing Food Services – Let me start by providing an overview of the University of Oklahoma Food Services. We are an auxiliary operation at OU, which means we receive no state money, and we are required to support ourselves. We have 21 operations ranging from our “all-you-care-to-eat” restaurant to small coffee/snack shops. We serve more than 4 million customers per year. The most important thing for our potential partners to know is our business is very cyclical. We are busy from August to the middle of December and then from the middle of January to May. This means suppliers must be aware that business is much slower in the summer and during holidays.

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Wandering with locavores

Wandering with locavores

Oct 15, 2018

By Dave Moe, Food Processing Consultant – According to the online dictionary, localization is a “process of adapting a product or service to a particular language, culture or desired look-and-feel.” By this definition, the product or service may be local or tailored to appear local. locavores favor foods grown, processed and consumed close to home. It is sometimes hard to determine if the product is “real” or “perceived” local. I always consume foods in a local environment depending upon where I am at a particular time. However, the foods I purchase are more likely to come from a global environment. This does not mean that I am anti-local, but that I prefer a wider food choice and try to look beyond the marketing or other hype.

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Knowing the edible products you buy

Knowing the edible products you buy

Sep 14, 2018

By Nurhan Dunford, FAPC Oil/Oilseed Specialist – Health and wellness continue to drive the global food and beverage markets. According to Euromonitor, a company which publishes market research reports across a broad range of topics including food and beverages, worldwide sales of naturally healthy foods reached $253 billion and functional/fortified foods totaled $247 billion in 2017.

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Is creating a food safety culture your No. 1 objective?

Is creating a food safety culture your No. 1 objective?

Aug 15, 2018

By Tanya Ward, Food Safety Consultant – When you hear the term “food safety culture,” you can’t help but think about Frank Yiannas, vice president of food safety for Walmart. Yiannas coined the phrase in the early 2000s, and the phrase has since been used frequently in the context of food safety. According to Yiannas, with food safety awareness at an all-time high, perhaps the most dramatic way to impact food safety is to get better at influencing and changing human behavior.

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Food safety with subscription meals

Food safety with subscription meals

Jul 13, 2018

By John Griffin, Griffin Foods – Chuck and Andrea Bowser of Bartlesville, Oklahoma, are busy parents of two children living at home and going to school. Their son, Tim, and daughter, Erin, are active in school activities, as well as after-school and evening extracurricular events and sports. Finding the time to go to the grocery store and preparing healthy meals can be a huge challenge for this family of four.

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Shifting baselines

Shifting baselines

Jun 15, 2018

By Dave Moe, Food Processing Consultant – The unthinkable has happened. I now happily will pay more than $6 per pound for hotdogs. I have rediscovered hotdogs that contain pork as well as beef and non-vegetable nitrite that are stuffed in natural casings. I don’t know if my newly found hotdogs are as good as I remember, but they are pretty good. Price is not a concern as I consider hotdogs a gourmet treat and not a daily staple. My baseline for great hotdogs has evolved over time and is now back to where it was in the past. What does this mean?

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