Kerry: Premium, indulgent drinks with festive flavors to spice up winter | Grocers use store design to create fresh experiences | How Gen Z is fueling a startup mindset at Tyson Foods
August 16, 2018
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The Business of Food
Kerry: Premium, indulgent drinks with festive flavors to spice up winter
Festive flavors, indulgence and premiumization are expected to be on-trend in the beverage world this holiday season, according to an analysis from Kerry Taste & Nutrition. The firm projects hot chocolate and dessert-inspired coffee drinks to be popular, as well as flavors like spiced chai and salted caramel.
BeverageDaily (France) (8/14) 
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Grocers use store design to create fresh experiences
Grocers continue to revise their store designs to put added emphasis on fresh areas or to create a more engaging experience, Bob Ingram writes. "It will continue to be even more important to create an experience within a store through added services, departments or within the interior design itself," said Associated Wholesale Grocers' Anthony Smith.
Progressive Grocer (8/13) 
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How Gen Z is fueling a startup mindset at Tyson Foods
Generation Z consumers already command or influence as much as $600 billion in spending power, a trend that's driving change at Tyson Foods, which is embracing a startup mentality to court the digital-savvy generation. "Smaller companies are driving much of the growth, and we have to think about the market landscape very differently and cast the net wider than ever," Tyson executive Jen Bentz said.
Forbes (8/15) 
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Capital Gains
Full Harvest helps growers sell their ugly produce
San Francisco-based Full Harvest, a startup connecting farmers with food and beverage companies that will buy their surplus and imperfect produce, has raised $8.5 million in a new funding round. The company will use the funds to expand into additional US markets.
VentureBeat (8/15) 
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Food marketplace startup Karma raises $12M
Karma, an online marketplace selling food items that restaurants and supermarkets have too much of, raised $12 million in its latest funding round. The company is active in London and Sweden but plans an expansion, first in Europe and later in the US.
VentureBeat (8/15) 
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SmartBrief Originals
UK, US share insights into promoting healthy eating
Healthy Dining CEO Anita Jones-Mueller offers an overview of the recent UK Calorie Reduction Summit, which focused on the challenge of fighting obesity by promoting healthy eating. Jones-Mueller shared the saga of the more than eight years it took to get US menu labeling rules up and running and how the US and the UK can increase consumer adoption of healthy eating.
SmartBrief/Food & Beverage (8/15) 
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Food Meets Tech
App creates custom nutrition labels for shoppers
App creates custom nutrition labels for shoppers
(Joe Raedle/Getty Images)
An app called Pinto will allow shoppers to scan the back of a grocery product and then produce a nutrition label based on the consumer's specific dietary needs. Issues that the app can highlight for consumers include food allergens, dietary goals and other concerns.
Fast Company online (8/14) 
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Innovation Roundup
FBS News Feed
How do food businesses offer more sustainable and healthy foods?
How do food businesses offer more sustainable and healthy foods?
(The Food Business School)
Join us on Sept. 20 for FOODBIZ+ Menus of Change with Sophie Egan, director of health and sustainability leadership at The CIA. Sophie will discuss the CIA's groundbreaking initiative -- Menus of Change (MOC): The Business of Healthy, Sustainable, Delicious Food Choices, which includes a conference and an annual report. Learn how the initiative is supporting food industry leaders shape their businesses and offerings with plant-forward menu strategies. Register for this free webinar here!
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Join food industry leaders for an in-depth look at Mexican Cuisine
Join food industry leaders for an in-depth look at Mexican Cuisine
(The Food Business School)
The fourth annual Latin American Cuisine Summit -- Arriba Mexico will explore Mexico's diverse and dynamic cuisine. Join industry influencers, chefs and master distillers on Oct. 17-18 at the CIA in San Antonio, Texas, and explore the country's staple ingredients, preparations of dishes both classical and modern and the future of this culinary region. Learn more and register.
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If in our daily life we can smile, if we can be peaceful and happy, not only we, but everyone will profit from it.
Thich Nhat Hanh,
monk and peace activist
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The Culinary Institute of America The Food Business School (FBS) is the executive 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.
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