With Amazon's acquisition of Whole Foods and the possible elimination of many programs that startups traditionally use to gain shelf space, food entrepreneurs will need a Plan B, writes Kelli Masilun of consumer packaged goods firm Concentric. Part of that plan includes forging additional retailer relationships, working closely with Amazon, creating a three-year distribution strategy and perfecting a brand story, she writes.
Americans will continue to gravitate toward global flavors next year, adding East African and Japanese fare to the mix, predicts McCormick & Co. in its annual flavor forecast. McCormick also forecasts that street food, wellness tonics and dishes cooked in hot pots will rise in popularity.
As more consumers opt for flexitarian lifestyles, plant-based meats will move out of the niche category and into the mainstream, perhaps following the same adoption curve seen in plant-based dairy, said food scientist Liz Specht of the Good Food Institute. Many companies developing plant-based recipes are working to re-create the mouth feel and taste of traditional meat, she added.
A new report from food extracts firm Kalsec shows a dramatic increase in the amount of spicy foods available on the market and the number of American consumers who enjoy them. Kalsec's reporting indicates that 25% of Americans eat spicy foods more frequently now than they did a year ago.
Indigo, a Boston-based farming-technology startup, said Wednesday that it had received $47 million in a deal headed by the Investment Corporation of Dubai, a state-owned fund. That brings the current investment round to $203 million for Indigo, which is working on revamping how wheat, cotton, corn and other crops are grown.
Nestle will pay $2.3 billion to acquire Canadian vitamin manufacturer Atrium Innovations. Atrium, which produces products including the Garden of Life brand of gummy vitamins and protein bars, will become part of Nestle's health-sciences division once the acquisition closes.
Consumers have led myriad changes in the food and beverage market this year, such as the rise of snacking and the growth of clean labeling, writes Laurie Demeritt, CEO of The Hartman Group. "Overall, consumers are expecting more from food and beverage manufacturers, retailers and restaurant operators," she writes.
A company launched in 2015 to create edible cups has created a straw that can be flavored or enhanced with nutrients and eaten after it's used for drinking. Loliware created the Lolistraw from a seaweed-based material that, unlike plastic, can be composted.
In the aftermath of hurricanes Irma and Maria, a food tourism firm called Global Flavors is helping Puerto Rico and the Caribbean regain tourist traffic. Founder Leslie Padro said that after Hurricane Irma, she started a GoFundMe page to continue to pay employees.
Join us April 18-20, 2018, for the Worlds of Flavor Conference and Festival at the CIA at Greystone in St. Helena, Calif. The program of the Worlds of Flavor, which will mark its 20th anniversary, will ensure that we think expansively enough about the next 20 years of American menus. We'll also explore how the accelerating deconstruction of the American menu and the rise of plant-forward appetites will unleash new layers of flavor and inventiveness for years to come. Register today and take advantage of early-bird pricing!
Ecofarm features 70+ workshops, keynote speakers, farm tours, artisanal tastings, organic culinary fare and more, at the oldest and largest organic farming conference in the West, Jan. 24-27, in Pacific Grove, Calif. Register before Dec. 10 to save.
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.