PepsiCo North America Nutrition has forged a partnership with food and beverage incubator The Hatchery Chicago to help bring more quality products to consumers. "I'm really excited about what we're doing to make sure trusted nutrition choices are always within reach," said Seth Kaufman, president of PepsiCo North America Nutrition.
Sophisticated, unique and global flavors are making their way into more snacks, and brands are also releasing innovations that feature twists on classic favorites, said Susan Whiteside of the National Confectioners Association during the recent Sweets & Snacks Expo. "In the always-popular category of new takes on old favorites, caramel and coconut seem to be where it's at this year," she said.
With 36% of purchasing decisions influenced by packaging, good design pays for food and beverage brands, writes crowdspring's Amanda Bowman. "Creating a packaging design that is informative, eye-catching and memorable is a critical part of any product's success," she writes.
Kroger will buy Home Chef, the top private meal-kit company in annual sales, for at least $200 million plus business incentives, the company announced. Home Chef would become a subsidiary that offers its meal kits in Kroger stores.
Hooch, a startup that just launched a subscription drink-a-day service, raised $5 million in its seed round. The company's $295-a-year lifestyle concierge service, Hooch Black, is already up and running.
Half of casual dining operators report higher sales today than a year ago, and about one-third of consumers say they're making more casual restaurant visits, according to Datassential's SNAP! Keynote Report: Casual Dining. Driving more repeat visits remains a challenge for casual restaurants, and eateries are increasingly looking to tech tools to speed the ordering process for busy consumers.
Smarterware is a new food storage line by startup Ovie that tracks food freshness so users can consume food before it spoils in the refrigerator. The Kickstarter-funded system consists of cup containers, clips, universal connectors and Smart Tags that will attach to any bottle or container.
British chef Douglas McMaster hopes his zero-waste restaurant, Silo, will set an example for chefs and consumers about cooking in ways that reduce waste. McMaster is one of a growing group of chefs dedicated to finding ways to keep food from going to waste through thoughtful sourcing and creative cooking.
Join us for FOODBIZ+ Specialty Foods with Ron Tanner, vice president of philanthropy, government and industry relations for the Specialty Food Association, owner of the Fancy Food Shows and the publisher of Specialty Food Magazine, and FBS' host, as they sit down to discuss the latest trends in the specialty food product space and what sets a new product apart from others, giving a greater opportunity for success in the marketplace on Thursday, May 31 at 11 a.m. PT/2 p.m. ET. Register for this free, online event here!
Looking for insights and strategies to create more healthy, sustainable and crave-worthy menus? Join us at The Culinary Institute of America in Hyde Park, N.Y., on June 19-21 for the Sixth Annual Menus of Change Leadership Summit. This conference is a must-attend for executives from across the foodservice industry. Presentations blend evidence-based research, consumer trends and culinary demonstrations with tastings and practical strategies you can put to work for your business. Register today!
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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.