Specialty Food Insights


Meet Hippeas: A Puff With a Purpose

On this episode of The Barron Report, Paul talks to consumer entrepreneur and CEO of Hippeas, Livio Bisterzo about the future of consumer packaged goods. In the midst of creating a better “puff”, Hippeas has set out to change the landscape of consumer packaged goods from flavor to supply chain. They are pushing the industry to think “how can I do this better?” 

Hampton Creek Introduces Egg Alternative

The vegan-food startup Hampton Creek, which has been plagued with a few unsavory news storiesin the last year, is introducing the first plant-based product that mimics the beloved scrambled egg. The “Just Scramble” is made of mung bean protein, canola oil, water and salt and took the company five years to develop.

Is an IPO in Eataly’s Future?

The refined Italian marketplace, Eataly, known for offering shoppers an especially unique culinary experience, is apparently planning for an initial public offering in the near future. The Executive Chairman of Eataly Andrea Guerra is anticipating that the company’s revenues will spike by at least 25% after opening three new U.S. stores next year. 

Win Tailgating Season With These Chef-Inspired Recipes


Tailgating is not done the same way your father and grandpa used to do it back in their day. Modern tailgating is more than just grilling cheap burgers and cracking a few beers open behind the trunk of your neighbor's pickup truck. Now, it's about who can throw the most elaborate pre-game celebration with gourmet food options.

Why Health-Conscious Consumers Can't Get Enough of This Product

At the rate consumers are gravitating to a health-conscious diet, it is more important than ever for foodservice professionals and suppliers to recognize this and cater to the demand. That’s exactly what yogurt company Chobani® has been doing through its recipe gallery for the foodservice industry.

Where Does Tyson’s CEO see the Future of Meat? 

Tyson Foods CEO Tom Hayes appeared on “Mad Money” where he discussed the problems he sees in the industry and what the major food producers have to do to combat them. Hayes, who was appointed as CEO of Tysonin June 2016, thinks that big companies set the example for the rest of the industry.

Editor Column


By Carissa Chesanek, Foodable editor

The Foodable Network recently partnered with the Specialty Food Association, a trade organization for members and the producer of the Summer Fancy Food Show, a massive trade event geared toward the specialty food industry professionals and the largest of its kind in North America.

“The Specialty Food Association is steadfast in our commitment to the success of those who bring the emotional experience of specialty foods to the consumer,” states the company’s website. It offers a community for innovators in the field to make connections, find support, showcase their skills, and reach out to the public.  

The new partnership will allow Foodable to set and produce an exciting media stage to help feature a wide range of innovations at the upcoming Fancy Food Show this summer. Foodable and Specialty Foods Association have also partnered to provide special video episodes, called SFATV LIVE, which will help reach a larger audience. 


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