Heather K. Terry

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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“Growing a CPG company, especially in the food and beverage space, ‘is astronomically harder today,’. ” Paul Voge you said it, man. So many truth bombs dropped in this article about the challenges and difficulties growing and scaling a CPG brand in today’s world. The cruel reality is that it takes a whole lot of money or a whole lot of time (and most times both) along with a fair amount of luck to have a chance at making it. If you dont have a ton of money then you better have a ton of time, some good fortune, and a product that can withstand many changes of the seasons (and "trends"). For most emerging brands today its all about survival and just finding a way.  There are lots of traps out there– lots of shiny objects– lots of vanity metrics hoping to be noticed and cared about–but at the end of the day sometimes its just about living to see another one. Here’s to all you day-to-dayers and week-to-weekers out there that are all just finding a way. Keep finding it.

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Is your business targeting #GenZ coffee consumers? "Recent analyses, including insights from The Economist, have highlighted that Gen Z have a higher income than its predecessors, the #babyboomers and #millennials.  The article reports that a typical 25-year-old Gen Z-er (or Zoomer) has an annual household income of over $40,000, more than 50% above baby-boomers at the same age. While factoring in inflation and current cost of living might make these numbers less sensational, they still demonstrate that Gen Z holds considerable #economicpower." Check out today's article at Coffee Intelligence. Sarah Eleanor Charles spoke with William Dunaway about the preferences of Gen Z and millennial coffee consumers, as well as their priorities such as sustainability, community, brand building, and fun and exciting products. https://lnkd.in/e9NMCTqn

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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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Great insight from Kenji López-Alt, chef, author, and #FoodJournalist printed in the #NewYorkTimes. Kenji takes us on a journey through his experiments of salting #eggs before and after cooking them but lands on one philosophy- "just salt them whenever you darn well please." I am surprised that the type of salt he suggests didn't come up but perhaps that's a topic for another article. I'm no Kenji, but I suggest #Himalayan or #FlavoredSeaSalt, such as garlic/onion, porcini, or sriracha. What's your egg-salting method? #SeaSaltSuperstore

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For those interested in making angel investments into plant-based foods companies that continue to grow sales very nicely quarter after quarter, here's a great crowdraise investment opportunity into Lever VC portfolio company Blackbird Foods: https://lnkd.in/ery9MMDy

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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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The #coffee prosumer market is evolving. "#Coffee is one of the most consumed beverages in the world. In fact, in the National Coffee Association USA’s most recent 2024 National Coffee Data Trends report, 67% of US adults said they drank coffee the previous day – marking a 20-year high for #coffeeconsumption in the country. The report also found that US specialty coffee consumption was up by 7.5% on the previous year, with #espresso-based drinks leading the trend. So as the global specialty coffee market grows, so too does consumer knowledge and interest – especially alongside a huge focus on #consumereducation following the pandemic." This article has great insights and data you can't miss. Matthew Hill spoke with Josh Hockin, Head of Coffee at Eight Ounce Coffee Co to learn more about how the coffee prosumer market has changed and how it could evolve further. https://lnkd.in/e3gi-_J6

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"What truly excites me at Clif Family is creating unforgettable wine and food experiences that connect people to each other and to our planet." Did you catch our interview with Clif Family President Linzi Gay? We are excited to feature Clif Family's delicious mixed nuts in our new Subscription "Coffee Break" Boxes, designed to help remote and hybrid teams connect through the power of food. When you work with Narrative Food and our community of small-batch makers, it shows just how much you care about people and the planet. https://lnkd.in/eqCGwHJT #supportsmallbusinesses #shopsmall #smallbusinessmatters,#bcorp #b1 #climateneutral #1percentfortheplanet #wethechange,#employeeappreciation #employeeengagement #employeeretention #teamappreciation,#giftsthatgiveback #giftwithpurpose #impactfulgiving,#sustainablefood #eatkind,#corporatewellness #workplacewellness,#remoteworkers,#corporategifting,#businessasaforceforgood #consciouscapitalism

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Despite the challenges of the last three years, there are commercial and economic opportunities presented by the plant-based sector as does the environmental, health and societal imperative to diversify our protein supply with more familiar and convenient alternatives. This report provides quite a detailed in-depth explanation of the plant based sector in Australia in both retail and foodservice. The Australian foodservice sector presents the most immediate opportunity for plant-based meat manufacturers to continue to grow in coming years. Wiith relatively small penetration of plant- based meat in just a few segments of the foodservice category, such as in QSRs and fast casual outlets, a large share of the foodservice market remains untapped for the plant-based meat industry with the potential to generate sustained and long-term growth across the next decade. Thanks to the team Food Frontier for this detailed analysis of the Australian market. https://lnkd.in/ggQ9r4Rb FoodFrontier-2023-State-of-the-Industry-report

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Interesting that they've tiered third-party verifications vs. soil health assessments in the regenerative ingredient sourcing policy. It would be good to know if soil health-assessed ingredients command a premium, or if it's become the cost of accessing this retail channel. According to their May newsletter, Farmer Direct Organic in Saskatchewan is "actively seeking partnerships with farmers who are cultivating organic and ROC certified lentils. We have significant demand for ROC and organic lentils into retailer bulk bins, Farmer Direct Organic packaged products and retailer private labels." Their bid for certified organic French green lentils is currently $1.15/lb, picked up on farm (no trucking cost to the farmer) on net clean weight (no payment to the farmer for non-lentil dockage in the shipment). The premium for ROC-certified French green lentils is $.15/lb (all values in Canadian dollars). So from $1.30/lb to the farmer (+/- depending on dockage and location), in theory we could now expose the supply chain margins involved in trading into Whole Foods' retail channel. Historically this has been impossible - but the new money, new demand, new intermediaries, etc. that make up the regenerative movement are a lot more interested in transparency than commercial sensitivities in business.

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Not quite West Coast or New England–style, the reemerging label is confusing at best … For a long time, two regionally termed IPA subcategories have dominated U.S. beer cans: “West Coast” signaled clear and bracingly bitter with a piney, citrusy, resinous hop profile, and “New England” meant juicy, hazy and sweeter with tropical hops. Suddenly, however, a label that’s maintained alower profile since craft beer’s early days is showing up on more tap lists … muddying that understanding: “American IPA.” What even is this style? The name suggests some overarching combination of the two coastal substyles, a less-than-helpful and vague umbrella term, or, potentially, its own new thing. The answer, it seems, is all of the above. From the late 1970s into the 1990s, brewers started making IPAs based on their knowledge of English IPAs, but with an American twist. Thus “American IPA” made sense. But two things happened to erode that simple definition. For one, American craft beer took off, and American-brewed IPAs overtook English-style ones. For another, West Coast and New England substyles appeared, further delineating the category. “American IPA” all but disappeared as a label. Now, we’ve started to see the ‘American IPA’ return as a ‘style.” Yet did it ever really leave? While it’s agreed that an American IPA should not be hazy or as sweet as a New England IPA, an American IPA can still capture certain NEIPA notes with tropical fruit characteristics. “It can embody the West Coast’s visual clarity while incorporating the hop profile typical of the East Coast,” says Daniel Sickmen, head brewer at Virginia’s Lost Barrel Brewing, where an American IPA is a menu staple. The “American IPA” label leaves the door open for people to explore some range in terms of bitterness, sweetness, malt character and hop character, and learn what they like. For that reason, American IPA might at this point be more of a vibe than a style. It’s an IPA living in the middle of the tropical-sweet and piney-bitter extremes, open to brewer interpretation as well as to consumer discovery. It’s big, it’s bold, it’s intense. And you know it when you taste it. “The best IPAs are ones we drink with friends.” — Stephen Carter King Read the entire article at: Punch Drink .com Cheers🍻! #ConsumerBehavior #EmergingTrends #BrandAwareness #BusinessIntelligence #Beer #CraftBeer #IPA #AmericanIPA #Microbreweries #Pubs #Taprooms #Brewpubs ✦✦✦ Stephen Carter King Chief of Growth and Marketing and Strategy • Beer Market Analyst • Beerconomy & Co. CEO • Thought Catalyst • Sherpa • Advisor & Speaker sharing beer market trends, insights, forecasts and scoop via The Beerconomist

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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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🔮 Exciting news! Our team at CULTURE ADVISORY GROUP INC. has analyzed Whole Foods Market's 2025 Food Trends Report, and the future of food looks incredibly innovative! Here are the key trends that will shape the industry: 🌏 International Snacking Takes Center Stage Watch for chamoy candy and mango sticky rice chips "Pocket foods" (savory dumplings) are gaining momentum Texture innovation with dehydrated fruits and crunchy grains 💧 Hydration Evolution Enhanced beverages with electrolytes, antioxidants, and protein Tea expanding into new formats and applications 🌱 Sustainability Push Home-compostable packaging solutions Wine bottles getting 25% lighter by 2026 Ocean-derived ingredients (sea moss, duckweed) entering mainstream 🥖 Sourdough Renaissance Moving beyond bread into crackers, pasta, and more Commercially prepared options meeting consumer demand 🥩 Protein Innovation Blended organ meats for convenience Focus on cottage cheese, yogurt, and bone broth What excites CULTURE ADVISORY GROUP INC. most is how these trends reflect both consumer wellness priorities and environmental consciousness. The food industry is clearly evolving to meet the complex demands of tomorrow's consumers. Need help in funding and or implementing a health twist to your brand reach out to CULTURE ADVISORY GROUP INC. Thoughts on these trends? Which ones do you think will have the biggest impact on your industry? #FoodTrends #Retail #Innovation #Sustainability #ConsumerInsights #WholeFoods #FoodIndustry #2025Trends  

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The #CocoaShortage and associated price hikes are a significant challenge for #foodbrands and #beverage #CPGs that rely on the popular ingredient. Last week, Ryan Daily shared how one #startup -- Love + Chew Brands -- is rethinking its sourcing strategy to strategically grow in #WholeFoods stores in the coming months. Check out Founder Lauren C.'s approach to sourcing #cocoa reliably and innovating despite supply challenges: https://lnkd.in/emXjPu6y

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Check out Aol new article on the best almond milk brand from food experts! Thanks for featuring me Kiersten Hickman !! https://lnkd.in/eNTpYrw3

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🚀 The rise of functional beverages is more than just a trend—it's a movement reshaping how we think about what we drink. 📖 Great piece by Keren Landman at Vox on why the better-for-you beverage category is surging, with the market set to surpass $200 billion by 2027. Millennials are leading the charge, consuming these beverages at twice the rate of other age groups.   🌱 This is just the beginning. The rapid innovation and demand we’re seeing are a testament to consumers seeking healthier, more mindful alternatives to traditional drinks.   🌵 We look forward to continuing to pave our own unique path forward for MAGIC CACTUS and provide consumers with a refreshing, healthier beverage that can be enjoyed by a broad base of drinkers nationwide. ✨   Link to full article below:

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Chef Terri's Tip #210: How to create a sustainable, plant-based, Made in the USA CPG food brand, company, etc. THINK BIG! As pioneers in the market, our real stories are a crucial part of the puzzle. Whistleblowers are not always employees of a large corporation. Sometimes, we are Founders. Sometimes, we are CEOs. Sometimes, we are customers. Sometimes, like me, we are all three. Whistleblowers are not born; we are made, and we have the power to influence business success. "When we live in the experience of our knowledge (our past journeys), that's when we reach the pinnacle of leadership." - Chef Terri Rogers https://lnkd.in/gbvhN7Ep

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