Changing consumer trends continue to impact the food industry, including the canned soup industry. Whereas many once looked to fresh vegetables to meet nutritional needs, canned and frozen soup is definitely popular. The convenience and ease they offer in meal preparation is just too enticing. Fortunately, many of the best frozen soups and canned soups have increased in their nutritional value in recent years. Lower sodium and sugar levels keep health-conscious consumers stocking up. Thus, the canned and frozen soup industry is, once again, on the rise.
Entrepreneurs looking to make profits in the canned and frozen soup industry should keep in mind that while learning the business of canning or freezing soup may be relatively easy, learning and meeting FDA regulations for food products may prove quite a challenge. Canned and frozen soup education and training can benefit manufacturers in several ways:
1. By helping companies meet FDA standards, thus avoiding hefty fines and possible shutdown of facilities.
2. By providing essential knowledge of the canned and frozen soup industry, allowing manufacturers to make better business decisions based on consumer trends
3. By exploring new ways to enrich canned and frozen soup to increase customer satisfaction
Action Steps
The best contacts and resources to help you get it done
Educate yourself about FDA requirements for canned and frozen soup
The FDA has strict requirements for the manufacturing of canned and frozen food products. Understanding these requirements from the beginning of your venture can save you time and money down the road.
I recommend: Manufacturing requirements for the
Food and Drug Administration are online. Subscribe to the Federal Registrar to obtain daily updates.
K Line America lists regulations dealing with food shipment as well as the registration of food facilities with the FDA. The
U.S. Department of Health and Human Services very clearly outlines the specifics of the National Food Code.
Learn the fundamentals of canned soup and the food preservation process in general
Once you understand FDA requirements for canned and frozen soup, you can safely move ahead to learn the proper techniques for manufacturing these products and institute a training program for employees.
I recommend: Woodhead Publishing Limited offers a complete course in the business of canning covering everything from the initial business plan to the manufacturing of the finished product. The
University of California offers a free 10-week training course on food preservation. Take a free online course about food canning through
North Dakota State University. Find canned vegetable recipes on the
University of Nebraska's Cook It Quick website.
Conduct several workshops covering the basics of the canned soup and frozen soup industry
As with any business venture, there are bound to be tangles and snags. Minimize staff errors by conducting workshops covering such topics as proper food handling, safe operation of equipment and proper disposal of wastes.
I recommend: Implement the
National Environmental Health Association's Food Safety Training Program.
Thiele Technologies offer off-site or in-house instructional programs for machine operators.
Implement proper training procedures to staff learning canned and frozen soup procedures
Not only should employers understand the handling of canned and frozen soup, but all staff members should have proper training. There are many programs that offer help for employers wishing to instill proper food handling techniques to their staff.
I recommend: The
Department of Food Science and Human Nutrition offers tips for effective training in the food industry. The
Michigan Department of Agriculture has an informative portal that includes a Food Safety Training Database. Employers can find answers to many food safety training questions on this site.
Tips & Tactics
Helpful advice for making the most of this Guide
- Soup frozen does not have an indefinite shelf life, nor does soup canned. Manufacturers should include in their training a definite plan to implement speed of manufacturing. Soups should move out quickly to ensure the consumer has the longest amount of time possible for consuming soups before the expiration date.
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