Jeffrey Weaber

Since my talk at IFT, I've been seeing ashwaganda EVERYWHERE, even more so than what I did before. Could it be the next ingredient in our longevity toolkit? This article says yes! Review reveals benefits of ashwagandha on 'inflammaging' https://buff.ly/4c8V97E

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Register today for next week's free webinar! Discover how our food choices can drive impactful climate action! Join Juli Schulz from Better Food Foundation and Jamie Gallant from Sodexo at Lehigh University for an insightful discussion on the power of plant-based food defaults in reducing carbon emissions and transforming our food systems.   We’ll dive into the groundbreaking, peer-reviewed case study recently featured by Bloomberg, where three universities successfully slashed food-related carbon emissions by 25% simply by making plant-based dishes the default. This study, led by Better Food Foundation and Food for Climate League in collaboration with Sodexo and researchers from Boston College, reveals how small behavior changes, like “nudges” and default options, can help institutions meet ambitious climate targets while maintaining customer satisfaction.    With proven success stories from over 500 institutions, this webinar will provide practical, actionable strategies to implement plant-based defaults as a powerful, low-cost, and high-impact solution to reduce Scope 3 emissions. Join us to gather the tools and insights to help make every meal count for the climate. Register: https://lnkd.in/eq543RtT #ClimateAction #PlantBasedEating #SustainableFood #CarbonReduction #Scope3Emissions #Sustainability #PlantBasedSolutions #GreenInitiatives #SustainableProcurement

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🍹T. Hasegawa released a Non-Alcoholic Beverage Flavor Flash Report 2024: 🍍 Fruit flavors: While exotic fruits such as starfruit are successfully capturing consumer curiosity, all fruits offer familiarity. 😝Sour flavors: More than 64% of Gen Z consumers in Mintel survey cited interest in trying new sour flavors, with Millennials not far behind at 59 percent. 🥥Floral flavors, herbs and vegetables remain relatively niche. While these flavors have been the popular focus for many beverage brands in the non-alcoholic category in recent years, data indicates that fruit flavors still attract the most consumer interest, especially refreshing flavors like coconut, kiwi, watermelon and mango. #NonAlcoholicBeverage #FlavorTrends #FruitFlavors #SourFlavors #GenZConsumers #Millennials #BeverageBrands https://lnkd.in/eqnYYext

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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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The Cornell University Future-Leaders-In-Produce Foundational Excellence Program is crafted specifically for produce industry executives with less than 5 years’ experience to fill a void of educational opportunities for this group of produce professionals. Join us on Tuesday, December 10th as Professor Karan Girotra, Cornell University, presents "The AI Transformation." Recent advances in artificial intelligence enable machines to perform, support, and enhance new classes of cognitive work, a category expansion in automation capabilities not seen since the invention of digital computers. These advances have the potential to usher in a business transformation akin to that of other general-purpose inventions such as the steam engine. We can expect these technologies to: radically increase individual, managerial and team productivity; enable disruptive new business models; fundamentally redistribute economic power; and reorganize work and society. In this session, Professor Girotra (co-founder of Cornell Tech, the university’s $2 billion flagship technology and business initiative) will illustrate how we are at the very start of this transformation and shine a light on the long, fruitful road ahead. Learn more: https://lnkd.in/es4mCnA3

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The Cornell University Future-Leaders-In-Produce Foundational Excellence Program is crafted specifically for produce industry executives with less than 5 years’ experience to fill a void of educational opportunities for this group of produce professionals. Join us on Tuesday, December 10th as Professor Karan Girotra, Cornell University, presents "The AI Transformation." Recent advances in artificial intelligence enable machines to perform, support, and enhance new classes of cognitive work, a category expansion in automation capabilities not seen since the invention of digital computers. These advances have the potential to usher in a business transformation akin to that of other general-purpose inventions such as the steam engine. We can expect these technologies to: radically increase individual, managerial and team productivity; enable disruptive new business models; fundamentally redistribute economic power; and reorganize work and society. In this session, Professor Girotra (co-founder of Cornell Tech, the university’s $2 billion flagship technology and business initiative) will illustrate how we are at the very start of this transformation and shine a light on the long, fruitful road ahead. Learn more: https://lnkd.in/es4mCnA3

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📣We're going to have to be embracing "less is more," whether we like it or now. And it's a good thing vegan and vegetarianism is on the rise... The U.S. is experiencing its lowest cattle inventory since 1951, with a notable decrease to 87.2 million cattle as of early 2024. Why you ask? Severe drought conditions and high costs of supplies, which have forced farmers to sell off their cattle, including female cattle critical for breeding. 🥩The decrease in cattle numbers means fewer animals available for processing = 👩‍🍳Chefs - Now is the time to focus on mushrooms, grains and vegetables. #restaurantsupply #restaurants #restaurantowner https://lnkd.in/e8SzNncG

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Insights from the Top: Logan Ipsen on Industry Dynamics⠀ Dive into this week's commentary by WLJ President Logan Ipsen, as he provides a critical analysis of Beyond Meat's latest quarterly performance. #WLJ #LogansComments #IndustryInsights #FoodMarket https://loom.ly/5UvnsO4

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Did you see our feature in the Sacramento Business Journal? We are sharing how Exceedient Foods, the innovation arm of Farmers' Rice Cooperative, is revolutionizing the food industry with single-source gluten-free ingredient solutions. 🌾✨ Dive into the full article to explore our commitment to shaping a future of delicious and sustainable food:https://lnkd.in/gkUarX24

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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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A Compelling Comparison of uFoodin Platform and Food Trade Shows for Professionals and Companies Developing International Sales and Purchases 👇 #foodtradeshow #b2b #ufoodin #sales #purchases

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Check out this great summary of what we served up at Institute of Food Technologists (IFT) FIRST this week in Prepared Foods Magazine. #SugarReduction #FunctionalBeverage #Food #Beverage #TasteBlazers #IFT2024 #Health #Wellness #ProductDevelopment

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What flavors with functional benefits were hot at this year's Institute of Food Technologists (IFT) FIRST? Swipe to see the trends. 👉 artemis-nutraceuticals.com #berryceuticals #elderberry #aronia #functionalfoods #functionalbeverages #iftfirst #functionalingredients

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⏳ 48 hours left! ⏳ Ready to unlock the power of blockchain for food safety? Tune in to the next Eye on Food Safety with Dr. D. Sept. 18 at 11 am ET! Dr. Darin Detwiler, LP.D. will chat with Aliasgar Abbas, founder of ProofEasy, about the latest advancements in blockchain technology and its applications in food safety. Don't miss out! ➡️: https://buff.ly/3YYvEmK 💙Podcast sponsored by ProofEasy. #foodsafety #foodsafetypodcast #eyeonfoodsafety #blockchain #blockchaininfood #supplychain #documentverfication #proofeasy

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🚀 What if you could predict the next big flavor trend before it hit the shelves? In 2023, Ai Palette did just that! 🎯 Using our AI-powered insights, we identified elderflower and seaweed as emerging stars in the alcoholic beverage industry—long before they took over bar menus worldwide. 🍸🌿 👉 Elderflower: Light, floral, and wellness-friendly, perfect for the rise of low-alcohol and mindful drinking. From cocktails to energy drinks, this floral favorite tapped into consumer demand for natural and refreshing options. 👉 Seaweed: Bold, savory, and riding the wave of umami! It gave adventurous drinkers a new flavor frontier to explore, from craft beers to spiced rums. 🌊🍶 With 220,000+ data points on seaweed and 37,000+ data points on elderflower, Ai Palette spotted these trends early, empowering brands to launch products that resonate with today’s health-conscious and experience-driven consumers. ✨ Want to know how we did it? Our AI platform tracks global preferences, product innovations, and consumer conversations, helping brands stay one step ahead. The result? 🚀 Successful product launches, a deeper connection with modern drinkers, and a head start on the future of flavor. 👩‍💻 Read here: https://lnkd.in/ggjdm4Pj Want to predict the next big trend? Let’s talk! #Innovation #AiPalette #FlavorTrends #CPG #FoodTech #AlcoholInnovation #DataDriven

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Are you picking the healthiest fruit snack? 🛒🍏 According to a new study by UMass Amherst, dried fruit is a top choice! 🌟 Research shows dried fruit, fruit puree, and canned fruit with juice are the only snacks meeting US dietary guidelines for high-nutrition. Dried fruit stands out with the highest nutrient density, fiber content, and the lowest added sugar. Read more by following the link below: https://hubs.li/Q02GLctn0

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