Big Food is Fostering Innovation

Big Food is Fostering Innovation

Large corporations have been noticing how consumers have been favoring products made by independent startup food companies, since a good chunk of those provide craft, high-quality, niche, and, a lot of times, healthier products.

Needless to say, big food wants in. Especially, since this specialty food segment has a tremendous growth potential.

So, how is big food seeking innovation?

Companies like Campbell Soup, Chobani, Kellogg, Kraft Heinz, Nestlé, PepsiCo, and Tyson are creating innovation centers and/or partnering with existing incubators to help niche brands grow and flourish.

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Whether You’re a Foodie or an Aspiring Chef, These Are the Miami Food Halls You Don’t Want to Miss

Whether You’re a Foodie or an Aspiring Chef, These Are the Miami Food Halls You Don’t Want to Miss

In the past few of years, there has been a powerful surge of food hall concepts popping up across the country and in late 2017 the wave finally arrived in Miami, Florida. Since then, many food hall concepts have been opening in the area especially in the first half of this year.

On this episode of On Foodable Side Dish, we meet three food hall operations featuring three very different concepts. First, we get the chance to meet Alex Cuevas, founder of Vshops—the world’s first 100 percent vegan food hall. Then, we sit down with Ruben Paredes, the Director of Operations of Miami’s first food hall—1-800-Lucky—serving up Asian cuisine. Finally, we get to hear from Kenzie Motai, Assistant General Manager of St. Roche Market—a contemporary food hall serving as a platform for up and coming chefs.

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Cannabis Edibles Expected to be a $4.1 Billion Industry in the U.S. and Canada by 2022

Cannabis Edibles Expected to be a $4.1 Billion Industry in the U.S. and Canada by 2022

The cannabis Industry as a whole has morphed into a multibillion-dollar industry, but according to a recent study food infusions also known as edibles have much more potential.

Last year, in the U.S. alone, the edibles market accounted for $1 billion. This is significant considering marijuana is only legal recreationally in 9 states.

Tomorrow, Canada is rolling out legalized cannabis. With that in mind, Arcview Market Research anticipates that the edible market will be worth $4.1 billion by 2022 in both Canada and the U.S.

This tremendous growth is attractive to several beverage and snack giants.

Coca-Cola announced that that it is planning to get into the cannabis sector. The beverage giant made the statement after “Bloomberg” reported that the company is in talks with the Canadian cannabis company Aurora Cannabis, according to "multiple sources familiar with the matter."

But Coca-Cola isn't the only one jumping on the cannabis infusion bandwagon either.

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Walmart's Blockchain Technology Can Give Consumers Product Traceability

Walmart's Blockchain Technology Can Give Consumers Product Traceability
  • Bitcoin’s blockchain technology is making it’s way into the foodservice industry.

  • As an example, Walmart and tech giant, IBM, have partnered together to create a digital system providing food traceability to consumers.

You’ve probably heard about blockchain as it was initially developed for, the cryptocurrency Bitcoin. But now the technology in the cryptocurrency context is being developed for the food service industry.

Blockchain as defined by Investopedia is a digitized, decentralized, public ledger of all cryptocurrency transactions. Constantly growing as ‘completed’ blocks (the most recent transactions) are recorded and added to it in chronological order, it allows market participants to keep track of digital currency transactions without central record keeping. Each node (a computer connected to the network) gets a copy of the blockchain, which is downloaded automatically.

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Discussion over Cold Brew Coffee is Up, According to Foodable Labs

Discussion over Cold Brew Coffee is Up, According to Foodable Labs

It can be said that in recent years, cold brew coffee has quickly made its way into mainstream.

Cold brew has a smoother chocolate coffee flavor as opposed to other versions of coffee. The reason behind this is the fact that more coffee grounds are used and the steep time can be quite long and delicate since instead of hot water, room temperature or cold water is used for this process.  

This bitterless beverage has in turn carved itself a path to reach consumers directly through grocery stores in made-to-go bottles, as well as being incorporated as a drink menu item in coffee shops and some emerging restaurant brands, alike.

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Craft Producers Are Changing The Way Restaurants Buy Products

Craft Producers Are Changing The Way Restaurants Buy Products
  • Industry Expert, Jim Berman, discusses examples of craft producers who utilize the latest trends to shake up big-box purveyors.

  • When millennials look to join a team they want a connection to a community, the same should be true to vendors partnering with restaurants.

Craft producers are shaking the big-box purveyors as the grab for restaurants’ food dollars are always in play. These specialty creators are delivering on the mania of being connected to the community, giving back, sticking with environmental responsibility, and running with old-world values.

In that same vein, Catherine Seisson’s shop is a shrine to traditional French baking. Genuine ingredients, iron-fisted adherence to classic preparations, and an unbroken commitment to quality; the strictest of standards for the esteem of a real French bakery. Except, the bakery is in a suburb of Philadelphia.

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Is The Meal-Kit Market A Mission Impossible Or Will It Survive?

Is The Meal-Kit Market A Mission Impossible Or Will It Survive?

On this episode of On Foodable Weekly, Industry Pulse, we touch on the topic of meal-kits and whether or not the category will survive in the current state of the industry.

It’s no secret large players like Blue Apron and HelloFresh are failing at becoming profitable.

Watch the video above to learn about what might save this category from flopping!

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Rich’s New Plant-Based Pizza Crusts Deliver On Taste And Practicality

Rich’s New Plant-Based Pizza Crusts Deliver On Taste And Practicality

With the launch of Rich Product Corporation’s Plant-Based Pizza Crusts, millions of moms will have to come up with a new catchphrase, since “eat your vegetables” will no longer be needed. Broccoli and cauliflower are the main ingredients in these gluten-free crusts, which boast a powerhouse of benefits including long-shelf lives and freezer-to-oven application, all while delivering superior flavor and texture.

According to PMQ Pizza Magazine, pizza sales reached $45.1 billion last year, and Rich’s Plant- Based Pizza Crusts, which come in Broccoli Cheddar and Seasoned Cauliflower varieties, tie into the growing trend of consumers demanding more plant-forward options when dining out. With vegetables consisting of more than 20 percent of the ingredients, Rich’s Plant-Based Pizza Crusts offer the taste and crunch customers expect when ordering a thin crust pizza, but with the added benefits of vegetables playing a starring role.

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These Emerging CEOs In Specialty Food Use International Ingredients In a Unique Way

These Emerging CEOs In Specialty Food Use International Ingredients In a Unique Way

This year's Summer Fancy Food Show was full of innovative specialty products helping reimagine the future of food. Foodable welcomed more than 15 innovators to the SFA Live Stage where hot industry topics were discussed and new fascinating products were introduced. The following two Emerging CEOs are introducing flavors from abroad to delight American consumers and foodservice professionals, alike. Scroll below to see the full interviews with each.

Mike Kurtz, Founder of Mike’s Hot Honey

A life-long pizza and spicy food lover, Mike Kurtz found the inspiration for Mike’s Hot Honey from Brazil, out of all places.

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Papa John's Founder Resigns After Using Racial Slur, Gains $50 Million

Papa John's Founder Resigns After Using Racial Slur, Gains $50 Million

Papa John’s pizza continues to flounder after it was reported that the company’s Founder and Chairman John Schnatter had used the N-word in a conference call aimed at preparing Schnatter to take on a more public view. According to Forbes, the company was planning to re-introduce Schnatter as a large part of the Papa John’s marketing campaign after he had stepped back because of his controversial NFL comments. Schnatter stepped down as CEO late last year in response to backlash caused by his remarks blaming the NFL protests for a slow in Papa Johns’ business.

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