SFA Live: Food Incubators Keep Tech Out of Food, But In the Manufacturing Processes

SFA Live: Food Incubators Keep Tech Out of Food, But In the Manufacturing Processes

Canopy Foods is a food production studio working as both a manufacturer and also as brand support, assisting with things like distribution and fulfillment.

Elly Truesdell has a ton of experience growing food in the incubator space. She sits on the Board of Canopy Foods, acts as a mentor to FOOD-X and Chobani Food Incubator and acts as an advisor to Agbotic, automated Organic soil greenhouses.

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These Female Execs are Driving Serious Innovation in Specialty Food

These Female Execs are Driving Serious Innovation in Specialty Food

This year's Summer Fancy Food Show was jam-packed with must-have specialty products and groundbreaking innovators reimagining the future of food. Foodable welcomed more than 15 innovators to the SFA Live Stage where we dissected some of the industries greatest issues and opportunities. Three innovators stood out from the pack, making major moves in their sectors. These are the Power Women of Specialty Food. Check out the full interviews above!

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The New Ways Food and Beverage Companies are Using AI

The New Ways Food and Beverage Companies are Using AI

With consumers constantly demanding more for less, our industry is always looking for new ways to satisfy customers while keeping costs low. Sometimes, that demand can be a tall order for us humans, so companies are turning to Artificial Intelligence (AI) to hack logistics, customer experience and other aspects of business to keep themselves in the green.

But how can companies industrialize their businesses in an era where consumers are trending towards more artisanal and hand-crafted experiences?

Well, first consider that even those “hand-crafted” experiences are often orchestrated by a number of automated processes which move the product from production to testing, to packaging, to shipping, before even coming in contact with the consumer. According to VentureBeat, the challenge historically has been that machines doing this work are fixed in a certain may, meaning if the machine runs out of product or something doesn’t meet the exact standard required for the machine to run the way it’s meant to, it just won’t run, requiring a stop and manual fix.

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Kieran Folliard's Food Building Houses Local Artisanal Talent

People want to know where their food comes from. As a result, the veil between production sources and consumers has thinned out over the past few years. And Kieran Folliard wants to take it one step further.

Folliard has had success in the Minneapolis restaurant business, as well as in the spirits industry. After selling off his portfolio of Irish pubs and eateries, he launched his own Irish whiskey, which was then bought out by Beam. Typical entrepreneur that he is, Folliard had another big idea that is now a reality: a production facility, generically dubbed Food Building, filled with not-so-generic local artisanal food producers.

The 26,000-square-foot facility, located in northeast Minneapolis, houses cheesemaker Rueben Nilsson (Lone Grazer Creamery) and Mike Phillips (Red Table), known for his dry-cured meats. All production and butchering are done in-house, and each producer has their own space.

The team behind the Food Building continues to look for other personable purveyors to fill space in the building. But either way, Folliard wants to (literally) pull back the curtain on food production in the near future, giving consumers a look into how food goes from Point A to Point B. Read more