Amy Zitelman

Love this list of 2025 food trend predictions from the Specialty Food Association. 👉 Girl Dinner 2.0: New innovations in snacks. 👉 Instant Global Gratification: Convenient formats of global flavors. 👉 Yes, Chef: proliferation of cheffy kits for the home cook. 👉 Functional Foods, Natural Enhancements: Expansion of foods with benefits. 👉 Chili Cornucopia: Growing diversity of chili peppers. 👉 Vivacious Vinegars: Broad spectrum of vinegars and vinegar condiments. 👉 Gimme (Some) Sugar: More interest in real sugar, honey and syrup. 👉 Oil-based Hot Sauces: Riffs on traditional chili crisps and salsa machas. 👉 Black Garlic: Moving from fine dining to speciality snacks. 👉 Lavender: A favorite floral in beverages, confectionery, preserves and more. 👉 Flavored Cheeses: Getting fancier and more global. #food #trends #foodtrends #beverage https://lnkd.in/gfCExvPh

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Rising costs for eggs is prompting food companies to consider egg substitutes. Exhibitors at the recent Institute of Food Technologists (IFT) IFT FIRST 2024 Expo showcased egg replacements from enzymes to yeast proteins. Check out my show recap for The Food Institute - link in Comments! dsm-firmenich - Talking Nutrition used a clean label enzyme (CakeZyme Smart) to enable up to 20% egg reduction in its Peach-Perfect Mini Muffin recipe while “delivering the same great flavor, texture, and appearance as traditional full-egg baked goods.” MGP Ingredients states that its Arise 5000/8100 wheat protein isolate can replace 50 -100% of eggs in muffins and cakes by offering binding and aeration properties. At the IFT FIRST Startup Pavillion, three startups offered egg replacement solutions. revyve, a foodtech startup from The Netherlands, launched its egg replacement ingredient at IFT FIRST by serving vegan brioche made with its yeast protein. The company uses a patented technology to transform upcycled brewer’s yeast from beer production into “unique combination of functional proteins and fibers” that acts as a clean, minimally processed plant-based egg white alternative. Revyve offers heat-set gelling, binding, and emulsification properties so that the burgers brown on the grill and retain their shape without the use of starches, binders, or emulsifiers like methylcellulose. Revyve has raised over $15 mn from industry leaders Anheuser-Busch InBev and Royal Cosun and venture capital firms. Onego Bio, a US-Finnish food-biotech company, uses precision fermentation to produce real egg protein without chickens. The company states that its ingredient “Bioalbumen is bio-identical to the ovalbumin egg white protein. It has the same exact nutritional profile and taste.” with the functional properties of eggs – foaming, coagulating, emulsifying, and binding. Onego Bio uses a patented fungal fermentation technology to train microflora called Trichoderma reesei to produce ovalbumin, the main protein found in egg white, instead of its own enzymes. On July 17, Onego Bio announced that it had secured €14 mn ($15.2 mn) in new funding from the European Innovation Council Accelerator Program and additional Series A investors. The company has raised $70.8 mn in total funding. The EVERY Company, who created the world’s first commercialized egg proteins made without chickens using precision fermentation, featured EVERY EggWhite in donuts and meringues at IFT FIRST. The company uses a fermentation process using yeast (Komagataella phaffii) strains to make proteins found in eggs. The company’s EVERY EggWhite is “a 1-to-1 egg white replacer containing ovalbumin (the most prevalent protein in egg white) which delivers functional properties including aeration, whipping, gelling, binding, and foam stability.” EVERY has raised over $233 mn from notable investors including AB InBev and Grupo Bimbo. Photos: Virginia Lee and revyve (via LinkedIn)) #IFTFIRST

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New survey data out from International Food Information Council about Americans and snacking. Main findings: - Almost 9 out of 10 Americans call what they eat or drink between meals a “snack.” - More than 4 in 10 Americans say they feel content and/or happy when snacking. - Americans typically snack on sweet, salty, and crunchy foods, and nearly half include a beverage. - Half of Americans do not set calorie goals when snacking. - 2 in 3 Americans say their snacks are more likely to be spontaneous than planned. - Among the five good groups, most American snackers seek fruit in their snacks followed equally by protein and/or grains. - More than 4 in 10 Americans say their typical snack satisfies their hunger between meals and is an extra treat. - Americans choose their typical snack to satisfy hunger, a specific taste, and/or desire for convenience. The stat that stands out to me most is that 2 in 3 Americans say their snacks are spontaneous. What I wonder is if the "trigger" to snack is physical hunger? Being in an environment of plentiful food? Stress? Fatigue? Boredom? Etc. What do you think about the spontaneous nature of snacking? #food #diet #health #nutrition #foodscapefinds https://lnkd.in/gUujmNFS

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I love to see innovation in the produce category, which I saw first-hand at the recent International Fresh Produce Association's Global Produce and Floral Show. Here's a look at 10 produce trends for 2025 from The Packer. 🍒 Food as medicine: fruits/vegetables and preventive health 🥫 Simplicity with a side of affordability: simple, affordable meal and snack solutions 🥑 Produce's leading role in the Ozempic era: delivering high satiety, low calories 🫐 The conscious consumer: increased demand for health, sustainability and ethical sourcing 🥬 Sustainable, eco-friendly packaging: demand for reduced waste and environmentally responsible practices 🥒 Social media driving new usages: fueling creative ways to use produce 🍄‍🟫 Value-added timesavers: pre-cut, pre-washed and ready-to-cook 🍓 Growing demand for organic: mainstream consumer preference 🍌 Bananas as an inflationary budget stretcher: convenient, economical and nutrient-rich 🥭 Glamour in the produce aisle: the rise of luxury fruit, including specialty mangos and pineapple, especially from Melissa's Produce #food #trends #produce https://lnkd.in/gpaN5g9J

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Changing The Meat We Eat®. How do we do it? By investing in the health of our communities and the next generation of eaters. To that end, we are proud to share that Applegate is contributing $50,000 to FoodCorps to fund food education and access in New Jersey schools. - Why New Jersey? For one, it’s our home state! But there’s another reason. New Jersey may be rightly called the Garden State, but there remain areas where children struggle to access wholesome food. FoodCorps partners in cities including Camden, where one-third of the population lives below the poverty line, compared to a nationwide average of 12.6%. - Why FoodCorps? FoodCorps has a proven track record – and an ambitious goal that we support: for all kids to have access to food education and nourishing food in school by 2030. As a mission-based company, we believe that we are part of something bigger. By educating young people on the importance of nourishing food, we are investing in the well being of our communities and in the next generation. Learn more: https://lnkd.in/ejG48V2T. #newjersey #missioncompany #missionbasedcompany #food #schools #foodeducation #nutrtitioneducation #foodcorps *Image by FoodCorps

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I'm not sure how we suddenly found ourselves at the end of July, but here's my #fridayfive: 1. As the industry continues to explore alternative food production methods, here's a new one: CO2 butter. Backed by Bill Gates, Savor is focused on creating "real fats from carbon." All of these efforts are interesting, but what happens when the most fundamental thing that connects humans to the earth - eating real foods - ends? Is there such a thing as human terroir? https://lnkd.in/eDjTMd89 2. But while there is something to be said about the disconnection of humans from whole foods, there's also a strong case for how cultivated meats and other tech-based products can help address food insecurity and - as is the case with Singapore - national security. https://lnkd.in/e9R3mWCB 3. While some companies are looking to science and the future, others are pulling from our past. This article (https://lnkd.in/eZcwU8rW) details how Arthur Watkins' extraordinary seed bank, which was collected a hundred years ago, are helping scientists rediscover "lost" crop genetics which are, in turn, being used to create hardier and more nutritious varietals. 4. Speaking of historic, how about this Ellia Kassof began resurrecting discontinued products. I've got to say, and not to age myself, but I recognize - and enjoyed - a lot of these brands. In fact, we had a cat named Hydrox! https://lnkd.in/erFyexCR 5. Finally, move over cocaine bear because cocaine sharks are the new drug addled predator to avoid. And while this may seem like a throw away topic consider what this may mean if we need to be concerned not just about overfishing and heavy metal contamination but also the possibility that seafood and fish may be strung out on coke. How much more complicated can eating possibly get? https://lnkd.in/e9W8X2xg #innovation #trends2024 #consumerbehavior #foodservice #foodandbeverageindustry #restaurants #brands #technology #agriculture #cpg #consumerinsights #menumattersllc

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This article from The Food Institute perfectly captures the essence of the clean label movement - consumers are demanding more from their food, and they're willing to pay a premium for it. Clean label goes beyond just ingredients. It's about transparency and building trust with our consumers. I’m proud to be a part of this growing movement, and can't wait to see what the future holds for Meala Foodtech! #cleanlabel #protein #health #transparency #foodindustry

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Transitioning to an Advisory Board Role in the Food & Ingredients Sector: As retirement approaches, many executives contemplate the shift from full-time roles to advisory board positions. This transition allows them to leverage their expertise while maintaining flexibility. Here's how to navigate this change successfully: 1. Optimize Your Online Presence: Update your LinkedIn profile and resume to reflect your new focus on advisory roles. Highlight your experience and willingness to engage in these capacities, making it clear that you are open to advisory opportunities. 2. Utilize Your Network: Reach out to contacts in your industry. Former colleagues, especially those active in similar sectors or roles, can provide introductions and share opportunities that may not be publicly listed. 3. Stay Open to Learning: Even seasoned professionals can find new landscapes challenging. Approach this transition as an opportunity to learn and adapt to the evolving business environment, enhancing your value as an advisor. 4. Engage Selectively: With no urgent need for a full-time commitment, select roles that align with your values and where you can truly make an impact. This approach ensures both personal satisfaction and meaningful contributions to the boards you join. 5. Consider Remote Opportunities: Modern technology facilitates involvement in advisory boards without the need for frequent travel. This can expand your reach and potential impact across geographies. 6. Keep Active and Engaged: Advisory roles can provide a fulfilling way to utilize your skills without the pressures of a full-time job. They keep you intellectually stimulated and professionally engaged. By following these steps, you can successfully transition to advisory roles, contributing your rich experience and insights to businesses navigating growth and change. #AdvisoryBoard #CareerTransition #ExecutiveInsight#AdvisoryBoard #FoodIngredients

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I work with dozens of start up’s at any one time as they scale - and then they hit a ceiling - many times due to competition. I have been at a $16B company and we hit a ceiling. With your head down grinding away at your business, it is important, but doesn’t feel urgent, to pivot to keep growing. Make the time - get outside-in advice from board advisors or expand your board with non-executive outside board members. Determining what needs to change is hard, but it needs the brain power and open mindedness to make the change. Thanks Jason Feifer for sharing this great story around brand and your differentiation … and a happy ending with a $1.2B buyout! #privateequity #venturecapital #entrepeneur #growth

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Curious how your food bank can benefit from PLANETARIANS? - High prices and inflation  - Limited purchasing power - Cultural and dietary needs How do food bank's procurement teams cope?! Check insights from Chris Costanzo in Food Bank News (TLDR: Planetarians made plant-based proteins more affordable than chicken) And come to our webinar to learn more: - Tue, Oct 15, 2024, 10:00 AM - 11:00 AM PST Webinar Link https://lnkd.in/gJs2Kp9T #affordable #sustainable #protein for #foodsecurity #climatechange

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Your startup doesn't need millions in funding to thrive… Raising money is the ultimate vanity metric in the startup world. Headlines scream about million-dollar rounds, but is it always the smart move? The truth is, money is a TOOL, not the GOAL. It can accelerate growth, but it can also dilute your vision and compromise your values. Case in point: Casper: This mattress company was a disruptor, built on a strong brand and innovative product. Then came the funding floodgates... and a focus on growth at all costs, leading to an IPO that tanked. WeWork: Once a revolutionary workspace concept, their obsession with fundraising and hyper-growth led to a dramatic downfall, exposing a shaky business model beneath the hype. Brandless: This CPG startup raised millions, expanded rapidly, then abruptly shut down, proving that funding doesn't guarantee success. Don't get me wrong, capital can be useful. But if it forces you to compromise your brand essence or prioritize investors over customers, it's a recipe for disaster. So, what's the alternative? Bootstrap: Focus on building a sustainable business model first. Customer Obsession: Your most loyal customers are your best investors. Profitability Over Hype: Prove your concept before you scale. Raising money isn't inherently bad, but it's NOT the only path to success. Don't let the fundraising frenzy distract you from building something truly valuable. What do YOU think? Is fundraising overrated? Drop a comment below!

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🚨 New Work Alert 🥩 Schaefer has partnered with Stampede Culinary Partners to produce the inaugural State of Sous Vide Benchmark Report. This annual report offers insights into the growth and market size of pre-portioned sous vide food products in the U.S. and Canada. Some highlights: - The State of Sous Vide is the most extensive study of its kind on commercial sous vide. - We engaged in conversations with over 1,000 industry decision-makers to gather deep insights into the commercial sous vide market. - Our research involved surveys and interviews with C-level executives and decision-makers from industries such as Food Service, Retail, Distribution, Hospitality, Healthcare, and Entertainment. How to Access the Report: You can check out and download the State of Sous Vide Benchmark Report here: https://hubs.ly/Q02tSBsf0 I'm incredibly proud of our team for their exceptional work on this groundbreaking study. ------ If you have questions about market research or are interested in conducting a similar study for another industry, please send me a direct message!

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State of Food and Beverage Innovation Webinar! September 26, 2024 - 2:00 PM ET In this FREE, live webinar, Food Business News and Cypress Research will provide an exclusive review of the results of Food Business News' State of Innovation survey and explore the top challenges confronting product development teams. After attending this webinar, you will: Know where food and beverage manufacturers will be making R&D investments in 2025 Uncover what trends will inspire new product ideas and guide priorities with ingredients in the month ahead Understand the most significant challenges facing R&D departments today Learn what factors and influencing R&D product development strategies and risk tolerance Click here to register: https://lnkd.in/eV4q8G7N

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You’ve heard the old saying “they aren’t building more land”. At White House Foods we do. 1. Reclaim harvest lanes in orchards and prioritize production over logistics. Paradigms set from years when land was less cost. 2. Clear ground that isn’t productive. Paradigm, cost to clear was more expensive than land cost. 3. Clear more plant more 4. Change the density to benefit a higher yield early versus saving Prunning cost later. Paradigm of past cost comparisons. Never allow yourself to get old minded and not test all the beliefs that drive an organization.

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From prebiotic sodas to collagen waters, beverages are trying to do the most. Consumers are drinking it up, an excellent article on this topic by Keren Landman, well worth a read. Consumer demand for drinks that offer added health benefits — known as functional beverages — is booming, and manufacturers are giving consumers what they demand. Olipop is just one of a growing group of “prebiotic” sodas, which claim to give a boost to the good bacteria in your gut microbiome. And prebiotic sodas are themselves just one of a cascade of these so-called functional beverages that are taking up increasing space in the global drink aisle. Worldwide, the market for these products exceeds $150 billion, and it’s expected to top $200 billion in the next 4 years, with millennials twice as likely to consume them as any other age group in 2023. The proliferation of drinks in this category peaked just before the pandemic, but consumer demand for them has been on the rise ever since, jumping more than 50 percent in the US since 2020. In some ways, looking to beverages for added benefits is nothing new. Humans have been demanding medicinal effects from liquids for a long, long time. Ancient Chinese medicine and the Galenic and Hippocratic methods practiced in ancient Greece embraced tea and wine as therapeutic agents, and we’ve relied on coffee’s stimulating effects for more than a millennium. The future is bright for functional beverages and it is a category full of opportunists to meet consumers ever growing proactive health needs for healthier and more functionally orientated beverages #health #functionalbeverages #medicine #supplements Carol Dunne Gwyneth Kelly Michelle Osagie David Deeley Brian Short Sheelagh Pentony Elizabeth Horvath Nina Riggins Jordan Dow Mark Allen Mindy Leveille https://lnkd.in/eNpwePXz

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Grow-NY Startups fuel Food and Ag Innovation in Upstate NY! The 6th Annual Grow-NY Food and Agriculture Business Competition promoteS innovation and growth beyond its companies by investing in the global food and agriculture industry and the region's abundant agrifood ecosystem. Twenty startups are competing for $3 million in prize money, which is funded by the Empire State Development and administered by Cornell Center for Regional Economic Advancement (CREA), a division of the Office of the Vice President for Research and Innovation. This year's competition yielded 312 applicants, including 89 from NY state. The 20 finalists come from 9 states and 6 countries, with 5 startups from NY and 4 from the Cornell University community. The finalists will spend the next 2 months in Grow-NY's Accelerator Phase, in which the teams will achieve 1:1 mentorship from experts, pitch training and a fully funded 3 day business development trip to NY. From Nov. 6-7, the finalists will pitch at Grow-NY Summit in Ithaca Downtown, where they will showcase their business plan and how they will make a positive impact on Upstate NY. The grand prize winner will receive $1 million, 2 startups will win $500,000 and 4 will receive $250,000. "Through its continued support, New York state is poised to reap the benefits of these Grow-NY innovators, who will create jobs and grow the economy in the Central New York, Finger Lakes and Southern Tier regions", said Hope Knight, Empire State Development president, CEO and commissioner. The Cornell related finalists are: For Bitter For Worse (Portland, Oregon) UdderWays (Albion, New York) from Rev: Ithaca Startup Works EarthSense, Inc. (Champaign, Illinois) with TerraSentia robots made by researchers in the Cornell University College of Agriculture and Life Sciences Casey Call, co-founder of Zordi (Oakfield, New York), earned his BA in agronomy and crop science from Cornell. Grape.ag (Cupertino, CA) participated in the Dyson Grand Challenges Project led by students in the Cornell Dyson School of Applied Economics & Management Learn more about all 20 finalists on the Grow-NY website. The Grow-NY Summit features a pitch competition, educational symposium and Ecosystem Expo with services for startups. To register, visit grow-ny.com. #growny #agcompetition #agstartup #aginnovation #agriculture #upstateny #agentrepreneurship #entrepreneurship #startups #foodandbev

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