How Halo Top's founder exploited a market gap to grow by 21,000% in 3 years | Study: Aquaculture along coastal shores could meet global seafood demand | Food trucks should be one element in larger overall strategy
August 17, 2017
The Food Business School SmartBrief
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The Business of Food
How Halo Top's founder exploited a market gap to grow by 21,000% in 3 years
Halo Top founder Justin Woolverton started making sugar-free frozen yogurt in his kitchen in 2011, but once he realized he had a viable product, he shifted the recipe toward a low-calorie, sugar-free ice cream that didn't already exist in the marketplace. The strategy paid off, driving Halo Top to almost 21,000% growth in just three years.
Inc. online (8/16) 
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Study: Aquaculture along coastal shores could meet global seafood demand
Study: Aquaculture along coastal shores could meet global seafood demand
(Patrick Pleul/Getty Images)
Scientists studied nearly every square mile of the ocean's surface and found that much of the coastline is ideal for aquaculture, with the capability of farming 16.5 billion tons of fish annually, according to a paper published by scientists from the University of Calif. at Santa Barbara. Aquaculture's potential could not only help solve global food shortages, but may also help meet the need for fish as more consumers switch to pescatarian diets, study co-author Halley Froelich said.
National Public Radio (8/15) 
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Food trucks should be one element in larger overall strategy
Food trucks offer an array benefits, including getting brands onto the street and producing cash, but the food truck alone isn't necessarily a complete business strategy, Natasha Case of Calif.'s Coolhaus said. "Evaluate the food truck as a strategic element of a larger goal," she said.
Inc. online (8/15) 
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Walmart finds local D.C. baked goods for stores via open call
Cakelove and D.C. Sweet Potato Cakes will have their products sold in Walmart stores in the greater Washington, D.C., area in the near future, after responding to an open call invitation from the retailer. "If they sell well, we'll continue to sell them in more stores," said Scott Markley, a spokesperson for Walmart.
WTOP-FM (Washington, D.C.) (8/15) 
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Ample Hills details plans to be the next Ben & Jerry's
Ample Hills Creamery will open a 15,000-square-foot ice cream factory in Brooklyn, N.Y., in September as part of the company's efforts to expand and become the industry's next Ben & Jerry's. The company will also open a flagship store in Los Angeles and develop a new flavor for the Star Wars movie "The Last Jedi," after releasing Dark Side and Light Side flavors for "The Force Awakens" as the official ice cream of the films.
Bloomberg/New York (8/15) 
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Capital Gains
REBBL's CEO, investor forge unique synergy to thrive
Sheryl O'Loughlin, CEO of beverage firm REBBL, and Duane Primozich of investment fund BIGR, work together to minimize risk through planning and positive collaboration. To create synergy, they established key habits, such as expressing gratitude for considerate acts, asking each other questions and sharing details from their personal lives.
Fast Company online (8/15) 
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SmartBrief Originals
Read the latest food and beverage coverage by SmartBrief in SmartBrief Originals:
Food Meets Tech
DNA sequencing allows companies to analyze what's in food
DNA sequencing at startups such as Clear Labs can help the food industry determine what specifically is in food, ranging from genetically modified organisms to allergens to bacteria. This targeted sequencing has become faster and more affordable over the past several years, allowing more food brands and retailers to use the technology.
San Francisco Chronicle (tiered subscription model) (8/15) 
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Innovation Roundup
Leading the Change
Rooted in Community aims to create young food leaders
The youth-focused food justice organization Rooted in Community brought together 40 adults and 100 young activists for a five-day leadership training event in North Carolina. The organization focuses on food-related issues facing communities.
Civil Eats (8/14) 
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FBS News Feed
What does it take to lead in food? Find out online in Ethical Leadership!
What does it take to lead in food? Find out online in Ethical Leadership!
(The Food Business School)
When a crisis strikes your food business, will you able to respond in a way that is true to your values and protects your bottom line? Over six weeks, Ethical Leadership in Food Business will give business leaders the skills and mindsets to apply ethical decision-making across a range of issues impacting the food industry. FBS faculty member Robert Johnson uses his experience to prepare business leaders to make informed, ethically minded and intentional decisions required to lead a food-related venture. Register before Oct. 2 for early-bird pricing!
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Create a rock-solid innovation plan for your food concept with Concept to Shelf
Create a rock-solid innovation plan for your food concept with Concept to Shelf
(The Food Business School)
You've got a great idea for a new food product. And you're ready to get out of your kitchen and onto store shelves. How do you take the next step? From Concept to Shelf: Rapid Innovation for Consumer Packaged Goods, held at The Culinary Institute of America at Copia in Napa, Calif., Oct. 27-28, will equip you with the skills, the network and the resources to turn your food concept into a viable business. Space is limited and partial scholarships are available. Apply by Oct. 2!
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Tomorrow's kitchens and food experiences ... today!
Tomorrow's kitchens and food experiences ... today!
(The Food Business School)
Register today to reserve your place at reThink Food, Nov. 1-3, at The Culinary Institute of America at Copia in Napa Valley, Calif. Renowned speakers will explore innovation at the intersection of technology, behavior and design across five key programming tracks: Strategies for market landscapes; food and hospitality experience design; health, sustainability and lifestyle; the retail/foodservice convergence; and business trends and big data. Visit re-ThinkFood.org regularly for information and updates.
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The mode in which the inevitable comes to pass is through effort.
Oliver Wendell Holmes Jr.,
jurist
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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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