SoBakeable aims to fill gap in meal-kit market with dessert kits | Expecting the unexpected in beverage innovation | New fast-casual concept caters to gluten-free diners
April 27, 2017
The Food Business School SmartBrief
News at the intersection of food, entrepreneurship and investment
The Business of Food
SoBakeable aims to fill gap in meal-kit market with dessert kits
SoBakeable aims to fill gap in meal kit market with dessert kits
(Anthony Devlin/Getty Images)
Some 86% of meal-kit consumers say they would like dessert options with their kit purchases, Nielsen data reveal, and SoBakeable aims to meet that desire with the debut of its dessert kit subscription product. The service offers pre-portioned ingredients with easy-to-follow recipe cards and a companion app with how-to videos.
San Francisco Chronicle (tiered subscription model) (4/25) 
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Expecting the unexpected in beverage innovation
Ingredients, production methods and packaging can all yield unexpected results when innovating new beverages, said speakers at the recent Ingredient Marketplace event. During the product development stage, beverage producers should calculate all costs, including ingredients and manufacturing, before they can determine the drink's route to market, said Debbie Wildrick of product development consulting firm MetaBrand. (free registration) (4/26) 
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New fast-casual concept caters to gluten-free diners
Fast-casual eatery Just Be Kitchen opened in Denver this week with a menu catering to consumers who are eating low-carb, paleo and gluten-free diets. "They may be seen as buzzwords, but more and more people are being diagnosed with food intolerances," said Jennifer Peters, co-founder of the concept, which aims to grow to 20 units by 2027. (4/25) 
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Report: More than half of shoppers seek humanely-raised animal products
Some 58% of consumers shop for products that include humane treatment claims such as free-range, humanely raised or cage-free, according to new research from Packaged Facts. Food brands should display their animal welfare practices on packaging and capitalize on non-meat alternatives that appeal to consumers who are seeking more plant-based options, said Packaged Facts. (free registration) (4/24) 
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Capital Gains
Sense360 secures $7M in funding for its restaurant data technology
Sense360 has secured $7 million in funding for its customer-tracking technology. The Calif.-based startup supplies fast food restaurants with access to customer data gleaned from mobile-sensing technology.
TechCrunch (4/25) 
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Instacart eyes greater US expansion after funding boost
Grocery delivery service Instacart is speeding up its growth in the US after raising $400 million in funding, with the goal of being available to 80% of US households by next year. Instacart will need to hire 1,000 more people to shop and make deliveries, as the company expands into four new markets this week, bringing its presence to 45 total US markets, according to Vice President of Product Elliot Shmukler.
TechCrunch (4/25) 
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SmartBrief Originals
Read the latest food and beverage coverage by SmartBrief in SmartBrief Originals:
Food Meets Tech
Nomiku delivers sous-vide cooked meals
Nomiku's new Wi-Fi-enabled sous-vide immersion circulator is designed to automatically prepare the water bath to cook food from the Nomiku Sous Chef Meal program. Through the program, which will be tested by 100 customers starting next month, home cooks will receive frozen food, scan the food's tag with the sous-vide machine, and place the item into the container.
CNET (4/25) 
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Bring cookout indoors with Cinder Sensing Cooker
The Cinder Sensing Cooker allows users to cook and sear food, while maintaining the temperature of the food within a quarter of a degree through an iOS app or the appliance's dial. The device, which is available for pre-order, can reach 550 degrees Fahrenheit and sear as quickly as 45 seconds.
Digital Trends (4/25) 
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FBS News Feed
Tune in to FOODBIZ+ Climate with David Lee of Impossible Foods on May 25!
une in to FOODBIZ+ Climate with David Lee of Impossible Foods on May 25!
(The Food Business School)
Tune in to FOODBIZ+ Climate with guest David Lee, the COO and CFO of Impossible Foods, and host FBS Dean Will Rosenzweig, as they explore how the success of a new food product begins with an innovative approach to selling it to consumers. David shares how Impossible Foods uses social media and celebrity chefs to generate buzz -- as well as creating a revolutionary product that tastes great and positively impacts climate, sustainability, public health and more on Thursday, May 25 at 1:00 p.m. PST. Sign up for this free webinar here.
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Want to enhance your expertise in Japanese Cuisine?
The Food Business School
(The Food Business School)
The Japanese Cuisine and Food Culture Human Resource Development Committee, in collaboration with the Japanese Government, is inviting qualified chefs to submit an application to study Japanese cuisine in Japan for eight months, from July 2017- March 2018. The deadline to submit the application is May 12, 2017. Please contact Cathy Jorin here if you'd like more information about the program.
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The empires of the future are the empires of the mind.
Winston Churchill,
statesman and prime minister
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The Culinary Institute of America 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.
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