How Halo Top's founder exploited a market gap to grow by 21,000% in 3 years | Study: Aquaculture along coastal shores could meet global seafood demand | Food trucks should be one element in larger overall strategy
August 17, 2017
News at the intersection of food, entrepreneurship and investment
Halo Top founder Justin Woolverton started making sugar-free frozen yogurt in his kitchen in 2011, but once he realized he had a viable product, he shifted the recipe toward a low-calorie, sugar-free ice cream that didn't already exist in the marketplace. The strategy paid off, driving Halo Top to almost 21,000% growth in just three years.
Scientists studied nearly every square mile of the ocean's surface and found that much of the coastline is ideal for aquaculture, with the capability of farming 16.5 billion tons of fish annually, according to a paper published by scientists from the University of Calif. at Santa Barbara. Aquaculture's potential could not only help solve global food shortages, but may also help meet the need for fish as more consumers switch to pescatarian diets, study co-author Halley Froelich said.
Food trucks offer an array benefits, including getting brands onto the street and producing cash, but the food truck alone isn't necessarily a complete business strategy, Natasha Case of Calif.'s Coolhaus said. "Evaluate the food truck as a strategic element of a larger goal," she said.
Cakelove and D.C. Sweet Potato Cakes will have their products sold in Walmart stores in the greater Washington, D.C., area in the near future, after responding to an open call invitation from the retailer. "If they sell well, we'll continue to sell them in more stores," said Scott Markley, a spokesperson for Walmart.
Ample Hills Creamery will open a 15,000-square-foot ice cream factory in Brooklyn, N.Y., in September as part of the company's efforts to expand and become the industry's next Ben & Jerry's. The company will also open a flagship store in Los Angeles and develop a new flavor for the Star Wars movie "The Last Jedi," after releasing Dark Side and Light Side flavors for "The Force Awakens" as the official ice cream of the films.
Sheryl O'Loughlin, CEO of beverage firm REBBL, and Duane Primozich of investment fund BIGR, work together to minimize risk through planning and positive collaboration. To create synergy, they established key habits, such as expressing gratitude for considerate acts, asking each other questions and sharing details from their personal lives.
DNA sequencing at startups such as Clear Labs can help the food industry determine what specifically is in food, ranging from genetically modified organisms to allergens to bacteria. This targeted sequencing has become faster and more affordable over the past several years, allowing more food brands and retailers to use the technology.
The youth-focused food justice organization Rooted in Community brought together 40 adults and 100 young activists for a five-day leadership training event in North Carolina. The organization focuses on food-related issues facing communities.
When a crisis strikes your food business, will you able to respond in a way that is true to your values and protects your bottom line? Over six weeks, Ethical Leadership in Food Business will give business leaders the skills and mindsets to apply ethical decision-making across a range of issues impacting the food industry. FBS faculty member Robert Johnson uses his experience to prepare business leaders to make informed, ethically minded and intentional decisions required to lead a food-related venture. Register before Oct. 2 for early-bird pricing!
You've got a great idea for a new food product. And you're ready to get out of your kitchen and onto store shelves. How do you take the next step? From Concept to Shelf: Rapid Innovation for Consumer Packaged Goods, held at The Culinary Institute of America at Copia in Napa, Calif., Oct. 27-28, will equip you with the skills, the network and the resources to turn your food concept into a viable business. Space is limited and partial scholarships are available. Apply by Oct. 2!
Register today to reserve your place at reThink Food, Nov. 1-3, at The Culinary Institute of America at Copia in Napa Valley, Calif. Renowned speakers will explore innovation at the intersection of technology, behavior and design across five key programming tracks: Strategies for market landscapes; food and hospitality experience design; health, sustainability and lifestyle; the retail/foodservice convergence; and business trends and big data. Visit re-ThinkFood.org regularly for information and updates.
The mode in which the inevitable comes to pass is through effort.
The Food Business School (FBS) is the executive and graduate education center of The Culinary Institute of America—and the world’s first business school dedicated to food entrepreneurship and innovation. Established to meet the growing interest and need for broad food-system transformation, FBS is built for future leaders ready to tackle the planet’s most pressing food challenges—and its greatest business opportunities.