It’s a challenging time to be part of the grains-based food processing industry.

Consumers are clamoring for different foods and eating experiences, and new breads, cereals, and frozen and refrigerated foods are capturing their attention.

But there are also new challenges. Consumers are backing away from carbohydrates, looking for more protein, clamoring for more healthy, nutrient-rich foods, more leery of highly-processed foods, edgy about food safety and questioning how well traditional grains-based foods and meals mesh with on-the-go lifestyles.

This upheaval in the marketplace is pressuring processors to be on their game. Not just in marketing and new product development, but also down in the trenches, where products – and profits – are actually made.

It all happens on the processing line, where raw materials, equipment and people come together. But raw materials are inconsistent and temperamental, equipment can be complex, and people, well, they’re only human.

All of which means processors are even more challenged today to overcome obstacles inherent in transforming grains into foods. The things consumers crave, fear, care about and value are all affected by what happens on the processing line.

Consequently, grains food producers must be more vigilant than ever in fully understanding and managing the production process. Quality, safety, efficiency, versatility and predictability must be maximized to the greatest extent possible.

By getting back to basics and supplementing that with a solid understanding of what it takes in terms of technical expertise to compete effectively and thrive in today’s demanding food industry, processors can be better prepared to meet challenges and seize opportunities.