Impossible Foods, the startup known for its meat-like, plant-based burgers, will debut its new commercial manufacturing facility later this year, allowing the brand to boost production by a factor of 250. The company can then supply its burgers to over 1,000 restaurants and eventually move into retail.
Bell's Brewery, based in Michigan, has grown to become the country's seventh-largest craft beer operation. In this interview, CEO Laura Bell describes the company's approach to hiring, how it maintains a local feel and why it pulled out of the Chicago market for a number of years.
The most recent food and beverage launches have been heavily influenced by consumers' growing interest in protein, as evidenced by the high-protein products showcased at Natural Products Expo West. Launches from Dreaming Cow, Lifeway Foods, High Brew Coffee and others feature protein prominently in their formulations.
Sun Basket, a US food delivery startup specializing in organic products, is working with banks on an initial public offering that could value the company in the $500 million to $1 billion range, sources say. The offering could come in the second half of this year, they said.
Better-for-you restaurant chain Dig Inn has raised $30 million during a Series D round, adding to the $21.5 million that the company previously raised. The 15-location chain sells high-quality, simple foods from local farmers and keeps the average meal price at about $10.
More than one-fifth of shoppers would turn to apps and other technology to help them cut down on food waste, finds a survey by research charity IGD. Existing apps can help retailers and producers tackle food waste, but a gap in the market for consumer-oriented apps presents an opportunity, according to Vanessa Henry, an analyst for IGD.
Back to the Roots has introduced its single-sourced, whole-grain cereals to New York City schools. "We gave kids the chance to choose, and they chose something with four ingredients, that's organic and biodynamic," said Back to the Roots co-founder Nikhil Arora.
Join us in Napa Valley April 26-28 to hear strategies and success stories, learn new techniques and taste the flavors that today's adventurous customers demand. Sessions include translating fine dining concepts into casual experiences, how to operate a multi-model restaurant group, how to use vegetables creatively and how to be an integral part of your neighborhood. There will also be sessions on Oaxacan, Asian and Southern cuisines. See the list of presenters and program details...and register to join us in April!
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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.