Heather K. Terry

Bloom Nutrition just launched a functional beverage that puts them in direct competition with their largest investor. So, why did Nutrabolt (owner of C4 Energy) not only encourage this product strategy, but help make the vision of Mari Llewellyn and Greg LaVecchia a reality? Bloom Sparkling Energy actually provides great incremental opportunity for Nutrabolt because its positioned within the opposite "energy plus" subcategory as C4 Energy. Now…we can argue if consumers even binarily think like that within the energy drinks market or if this is just segmentation minutia, but most importantly Bloom Nutrition taps into today’s female Gen Z audience that’s highly incremental to Nutrabolt overall and becoming an extremely important consumer cohort with the overall energy drinks market. Beyond sharing the growth prospects of Bloom Sparkling Energy, I'll also deeply examine how this product launch could impact: - Nutrabolt portfolio expansion ambitions (through M&A) - Keurig Dr Pepper Inc. energy drink categorical strategy - my previous Nutrabolt IPO prediction (and an interesting benefit to KDP) #strategy #trends #markets #fmcg #cpg #beverages #energydrinks #supplements #sportsnutrition #wellness #nutrition #innovation #marketing #branding #productdevelopment #retailing #merchandising #retail #grocery #business #businessintelligence #entrepreneurship https://lnkd.in/gHX_CS8Z

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Kefir-- a fermented dairy beverage-- is rising in popularity. I weigh in on this good-for-you drink in this article via Layla Khoury-Hanold via Food Network where it takes about: --What is kefir? --How is kefir made? --What does kefir taste like? --Health benefits --The difference between kefir and yogurt --And of course, HOW to pronounce it!

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In this episode of The Natural List, co-hosts Jessica Rubino and Adrienne Smith are joined by nutrition experts Jessie Shafer, RD and Debra Eschmeyer. According to Eschmeyer, two out of three children on average drink a sugary beverage every day. Moreover, children consume approximately fifty-three pounds of added #sugar per year. To combat this acclimation to extremely sweet products, many #CPG brands are starting to reduce added sugar and natural sweeteners in children’s products and increasing nutrients like fiber and protein. Bottom line: when it comes to sweetness, less is more. Listen here: https://utm.io/ugPXr #naturalproducts #brands #lowsugar #childrensnutrition

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We're thrilled to share this exciting new episode from Food Tank's Food Talk podcast featuring Wholechain's co-founder Mark K. who speaks with Danielle Nierenberg about the complex issues tied to seafood — a lean and delicious protein consumers (and we) so appreciate at our dinner tables: 1) Exploitative labor practices in seafood supply chains and what we can do to stop it by leveraging verifiable traceability data (achieve Uyghur Forced Labor Prevention Act (UFLPA) compliance). 2) Sustainability roadblocks companies face due to market-driven cost pressures: how data standards and data sharing can help. 3) Food waste solutions with technologies that bring visibility to every step of the supply chain. 4) Food safety: the granular supply chain traceability information that helps to prevent recalls and protect consumers (and meet the FDA Safety Modernization Act Rule 204 requirements). Thanks Danielle Nierenberg for asking critical questions about our seafood industry! #traceability #sustainableseafood #poleandline #foodsafety #forcedlabor #transparency https://lnkd.in/eTHP4Apk

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Sneak Peek of today's episode 🌱🍴 In today's episode, our host Pam Leinmiller speaks with Chris Bryant, Director of Bryant Research, about the protein transition and social dimensions of food production. 📊 Key Takeaways from the episode: - The importance of reducing meat consumption for environmental, health, and ethical reasons 🌎 - The impact of institutional advocacy on animal welfare policies 🐾 - How alternative proteins can reduce cognitive dissonance and promote sustainable food choices - The challenges in animal welfare and industrial farming, and the need for independent certification 🚨 - The role of motivated reasoning in shaping consumer perceptions of meat and animal products 🧠 - The environmental and health benefits of plant-based and cultivated meat alternatives - The need for a reliable, government-led certification system for animal welfare 📜 - The economic and social implications of large-scale industrial farming on small farmers and rural communities 🌾 - The importance of understanding consumer behaviour and policy in driving the protein transition 📈 Tune in to the whole episode to learn more! Link shared in the comment section below 👇 #foodIndustry #AgriTech #FoodScience #Nutrition #Wellness #sustainability

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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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Lentils are a powerhouse of nutrition, flavor, and heritage! In African cuisine, lentils shine in a variety of dishes that celebrate both health and history. This New York Times article dives into how to cook lentils, but African food traditions have long known how to make the most of this humble ingredient. Across East Africa, particularly in Ethiopian cuisine, lentils take center stage in dishes like misir wat (a spiced red lentil stew), a staple that’s both comforting and rich in flavor, thanks to berbere spice. North African cuisine also uses lentils in hearty stews alongside tomatoes, garlic, and olive oil, infusing Mediterranean influences. Even in West Africa, lentils are finding a home in modern fusion dishes, adding a new layer to regional flavors. At WANDA, we’re excited to see lentils and other nutrient-rich ingredients gaining more recognition in global cuisine. As we continue to support women in food and agriculture, our focus on these traditional foods highlights the potential for culturally relevant ingredients to promote health across communities. Lentils aren’t just good for us—they connect us to rich, diverse food histories that remind us how food truly is medicine. Read more on the versatility of lentils in the NY Times: How to Cook Lentils https://lnkd.in/ePgFhGkv

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Going Seed Oil Free will be a significant movement in the health-conscious food space over the next decade. Julia Mills, Mintel's analyst for U.S. Food and Drink Reports, notes a 150% increase in "made with olive oil" claims and an 825% surge in "made with avocado oil" claims from 2019 to 2023. However, studies from the FDA and UC Davis reveal that over 25% of extra virgin olive oil and nearly 70% of avocado oil in the US supply chain are adulterated with cheaper seed oils (https://lnkd.in/ev57JBuy) like soybean, corn, or canola, underscoring widespread cooking oil fraud. As the food industry evolves and more brands and consumers are choosing premium oils, The Seed Oil Free Alliance will ensure this shift is transparent and verified through rigorous independent lab testing, auditing, and more. #seedoilfreecertified #cookingoils #ingredient #integrity

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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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We’re onto something BIG at Step Change Innovations... Navigating the functional food and supplement space is overwhelming. It’s fragmented and frustrating for science-backed ingredient companies and independent retailers alike. Here’s what we’ve noticed: ⛔ Independent retailers are stuck with outdated, cookie-cutter private-label programs that fail to connect with wellness-focused consumers ⛔ Science-backed ingredient companies struggle to secure early wins, often stuck in lengthy enterprise CPG launches that slow momentum What if we could fix this together? These challenges are two sides of the same coin, creating an opportunity for something bold: ✨ Exclusive black label innovation ✨ This isn’t about the tired, "me-too" private-label programs of the past. It’s a new solution, focused on wellness powered by science backed ingredients and structured with purpose: ✅ For Retailers: On-trend, value-driven products to meet growing wellness demand, faster and with less complexity ✅ For Ingredient Companies: A platform to showcase your technology and connect with consumers and retailers who care Introducing our WellWerks / NuWerks line and program launching nationwide in January 2025. This isn’t just about selling products. It's about creating real connections and driving meaningful differentiation. More announcements around this launch are coming. Trust me, if you are an ingredient company or independent grocer this is a movement you’ll want to be part of. #Innovation #ControlLabel #RetailTrends #Wellwerks #StepChangeInnovations #PLMA #privatelabel #ingredients #sciencebackedingredients #storebrands #independentgrocery #progressivegrocer #naturalproducts

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Curious about ingredient trends driving consumer purchasing decisions? Institute of Food Technologists (IFT) member JamesGratzek shared his perspective on the shift toward more natural, nutritious ingredients and what he calls an "anti-ingredient trend" in a new Brain Food Blog. Read on to learn about the latest trends and innovative ingredients and make plans to hear from James live and in person during the IFT FIRST Featured Session, F&B Ecosystem of the Future: Harnessing the Power of Innovation, Collaboration, and Diverse Thinking. https://lnkd.in/ghPcwSn3 #IFTFIRST #IFTSpotlight 

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Is your F&B company battening down the innovation hatches, or facing today's market conditions head on? 🌪️🏃‍♂️ IFT assembled a panel of experts, one of which was JPG's founder Jeff Grogg, to discuss the need for innovation amidst inflation pressures during their annual IFT FIRST conference. Check out the recap article 🔗 https://hubs.li/Q02K5vXP0 as they cover the economic and private label pressures companies are facing, along with the panel's market predictions surrounding high-impact development, divestitures and acquisitions. #FoodandBeverage #CPGIndustry #Inflation #Innovation #MarketPredictions Institute of Food Technologists (IFT)

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We need to empower consumers to make informed choices about the products they purchase if we are to truly have mass adoption of alternative proteins. The USDA's recent update on meat label guidelines is a significant step forward in ensuring transparency and accountability in the food industry. By requiring evidence-based claims for terms like 'climate-friendly' and 'humanely-raised,' this policy change not only helps combat greenwashing but also incentivizes innovation in sustainable and ethical meat production practices. I really believe the future of food depends on our commitment to transparency and accountability. It will be interesting to see how this sparks the industry. I liked this overview analysis in the Green Queen: https://lnkd.in/eZHJGpcG #agrofoodtech #sustainability #ClimateTech #USDA #MeatLabels

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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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LAUNCH: FAIRR is pleased to announce the release of “Protein and Nutrition”, a document developed by Sofía Condés, Director of Investor Outreach at FAIRR, and Suzi Gerber, Tufts University. It highlights the role of animal-sourced foods in a healthy diet and explores the potential of plant-based alternatives. By summarising the scientific evidence, the document clarifies common assumptions about the health effects of major sources of #Protein in food, explores their environmental impact, and identifies important trends, risks, and opportunities for investors with exposure to the protein supply chain 🌿 Key takeaways: 🔸 Most consumers in high- and middle-income countries exceed recommendations for protein intake. 🔸 The research indicates that replacing animal-sourced foods, especially red and/or processed meat with whole or minimally processed plant foods is linked to a lower risk of obesity, heart disease, diabetes, and some cancers in high-income countries.  🔸 Companies relying on animal-sourced foods in their product portfolio should have a plan to ensure product lines align with priorities stated in the EAT-Lancet Planetary Health Diet. 🔸 Long-term investors have an interest as shareholders in actively addressing company practices and products that contribute to the global burden of diet-related disease. These findings will assist investors in aligning investment decisions with both human and environmental priorities while mitigating financial and material risks. 🔗 Click here to read the document in full: https://lnkd.in/eXmTvRU7

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In a recent episode of The Plantbased Business Hour, Director at Food System Innovations, Tim Dale, and Director at NECTAR Research, Caroline Cotto, join me to discuss how innovation will increase the adoption of diversified proteins. Listen to the full podcast with the link in the comments! #foodsystemstransformation #innovation #diversifiedproteins

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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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