Kari Janapareddi

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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We are spilling #ConsumerInsights. 🤭 According to Mintel, consumers’ top reasons for buying desserts and confections* are typically because the flavor evokes feelings of: ➡️ Trust ➡️ Familiarity ➡️ Nostalgia Learn more about #confectionery on our website: https://bit.ly/46eTnRn *Mintel. Trending Flavors and Ingredients in Desserts and Confections, U.S., 2022.

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Convenience stores have experienced a surge in alcohol sales, notably in categories like ready-to-drink cocktails and flavored malt beverages, with some retailers observing a 109% increase in RTD cocktail sales. This trend reflects changing consumer preferences, particularly as shoppers opt for convenient options amidst potential inflation concerns, foregoing traditional ingredient shopping for homemade cocktails. By aligning commercial real estate investments with evolving consumer preferences, investors can maximize the value and performance of their properties. Full insights available at forbes.com

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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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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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We know that herbs and spices deliver a burst of flavor at mealtime. But did you know that herbs and spices can promote the consumption of healthier versions of classic meals, like chili? Research at Pennsylvania State University, funded by the McCormick Science Institute (MSI), has studied how to remove some saturated fat, sugar and salt from meals while ensuring they remain appealing to consumers. Learn more: https://ow.ly/ZWvo50SbK46 #NationalHerbsandSpicesDay

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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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🚨🚨Applications are open for The Big Connecticut Food Event $50k pitch competition for emerging CPG food & bev brands, happening on 3/1/25 at the Yale School of Management. Visit ctfoodevent.com to learn more about the event and submit a participation request. Deadline to apply is 12/1/24. More info 🏆Applications will be scored by our judging committee then ranked. The top 5 scoring brands will be invited to participate in the pitch competition, and the top 30 scoring brands (including the finalists) will be invited to participate in tabling and sampling. 📍All food & beverage brands that are interested in participating in the pitch competition or tabling/sampling must be headquartered in Connecticut (it's okay if you were incorporated in a different state). Food & bev brands based outside of CT are welcome to participate in expert coaching sessions and attend the event. 🔎The following factors will be considered when scoring food & bev brand applications for consideration in the pitch competition. --Target market: Addressable target market is large and/or growing, or is a high-priced niche. Customer is well-defined. --Solution: Product is differentiated vs. competition: better, faster, cheaper, quality, efficient, convenient, focused. --Team/board/advisors: Evidence of more than just founder-led and -run. Relevant industry knowledge, skills, leadership experience, key relationships, prior successes and/or failures. --Traction: Stated planned milestones, minimal viable product built, market validation, key success metrics, revenue growth, partners. --Impact on the company: Would this company stand to gain significant advancement and opportunities by being featured at our event? Will an award help them move their stated project along and help take the company further? --Woman- or BIPOC-owned: Business owners represent one or more sytemically disadvantaged identities (race, gender, etc.). --Sustainable or regenerative: Sustainable/regenerative practices are a significant component of product and business (ingredient sourcing, packaging, energy use, etc.).

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 🌱 Plant-Based Surge Continues! 🌱 A new report from the Plant Based Foods Association (PBFA) and the retail merchant Kroger highlights a significant trend that we all support: plant-based food sales are on the rise for the fourth consecutive year! The report insights show plant-based alternatives making their way into more baskets, with shoppers seeking nutritious, eco-friendly choices that fit their budgets. As the demand for these products increases, brands and retailers have an incredible opportunity to innovate and meet evolving consumer needs. Fava ingredients can make a real impact in plant-based products foods that consumers want for great taste and texture! What do you think is driving this shift? Are we looking at a long-term change in eating habits? #PlantBased #SustainableFood #FoodIndustry #ConsumerTrends #Innovation #HealthyLiving #SustainableFood #FoodIndustry #ConsumerTrends #Innovation #HealthyLiving #FavaBeans #FavaFlour #FormulatewithFava

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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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https://lnkd.in/dK4CfM6e. In recent weeks I have been shocked to read multiple articles and publications on the ballooning crisis of product recalls in the food and beverage industry. Food recalls pose significant challenges for the food industry, impacting finances, brand reputation, and consumer trust. Foodchain ID offers reliable and trusted regulatory data for the F&B sector, aiding in risk mitigation for food manufacturers. Foodchain ID directly supports more than 300 of the worlds biggest food brands, as well as thousands of other food manufacturers with their need for timely and up to date regulatory and compliance data. Partnering with Food Chain ID can benefit ISV's and systems integrators specializing in the food and beverage market. Our renowned expertise in regulatory compliance ensures access to accurate information, supporting operations effectively. By collaborating with us, food R&D and compliance managers can enhance processes, make informed decisions, and maintain regulatory adherence. This proactive approach minimizes risks, prevents recalls, and upholds brand reputation, ultimately contributing to industry success and sustainability. For businesses seeking to elevate their operations in the food industry, consider partnering with Foodchain ID for comprehensive solutions and unparalleled support. Please get in touch if this resonates. #FoodSafety #RegulatoryCompliance #RiskMitigation #FoodIndustryPartner #Processmanufacturing #SAP #Oracle #Infor #apteanfoodandbeverage #MicrosoftDynamics #Businesscentral #Financeandoperations #foodchainId

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This article provides a comprehensive overview of pickle shelf life and storage methods. #PicklePreservation #FoodSafety #KitchenTips #PickleLover #CulinaryHacks https://lnkd.in/ghP8Ygnb

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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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