Kristin Bryan

I love it when this happens—client Grote Company's thought leadership piece, 𝘖𝘱𝘱𝘰𝘳𝘵𝘶𝘯𝘪𝘵𝘪𝘦𝘴 𝘖𝘶𝘵𝘸𝘦𝘪𝘨𝘩 𝘗𝘪𝘵𝘧𝘢𝘭𝘭𝘴 𝘧𝘰𝘳 𝘍𝘰𝘰𝘥 𝘗𝘳𝘰𝘤𝘦𝘴𝘴𝘰𝘳𝘴, was featured in the June issue of Food Industry Executive. Then, it made it into the publication's Top 5 Articles of the Month as the second most-read article in June. That resulted in a 𝘴𝘦𝘤𝘰𝘯𝘥 article. This is an example of taking owned content (a blog post published on your site) and repurposing it by turning it into earned media using a PR approach through media relations (pitching it as editorial content). This means the piece gets much more visibility. More members of your potential audience will see and read the content. And, it links back to the company's site, potentially driving traffic. The link to the article is in the comments. #manufacturingPR #manufacturingmarketing #thoughtleadership #PRtips

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A big thumbs-up to Leslie Sarasin, president and CEO of FMI-The Food Industry Association, for her call to apply common sense in addressing the myriad factors behind food inflation. "Food prices have become a frequent talking point in the campaign rhetoric of both political parties during this presidential election cycle," she said in a recent post for FMI's Voice of the Food Industry blog. "While it has been encouraging to see inflation cool in recent months, it’s been equally frustrating that the current political dialogue has lacked an in-depth, meaningful discussion of the economic subtleties and nuances that influence the real cost of food in America or practical solutions to address longstanding supply chain issues. This perspective does little to improve economic conditions for families across the country." The realistic view is that elevated food pricing has many causes, touching many areas, and playing the blame game won't solve anything, Sarasin explained. "When discussing solutions to the challenges affecting the price of food on grocery store shelves, our conversations must remain grounded in facts and verifiable data, rather than rhetoric," she said. "Rather than pointing fingers and proposing impractical policy solutions that could create more issues than it solves for both consumers and a food industry already operating on razor-thin margins, the most effective way to provide affordable food for American families is to tackle the key drivers of food price volatility." And how! FMI- The Food Industry Association https://lnkd.in/edQpXhAZ

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📣 NEW REPORT Who wants free data?! Check out The Good Food Institute's new foodservice report! Dive into 2023 foodservice sales data and consumer insights for plant-based and conventional categories. - $306MM: In 2023, plant-based protein broadline distributor dollar sales reached $306 million, down 1% from 2022 but 6% higher than pre-pandemic levels. - 19%: The plant-based milk market in broadline distributor sales made up 19% of the total milk market dollar sales in 2023, underscoring plant-based milk’s growing market share. Congratulations to GFI's Senior Market Research Analyst Ben P. on another phenomenal report! Circana, Sue Fennelly, Jennifer DiFrancesco, Emma Ignaszewski, Jody Kirchner, Taylor Leet-Otley, Daniel Gertner, Kimberly Taylor

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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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We’ve rounded up the 6 best crock pots of the year to make your meal prep effortless and fun! This article evaluates the best available slow cookers, highlighting their features and performance. #Bestcrockpots #easymealprep #familysizedcrockpots #largecapacityslowcookers #programmableslowcookers #slowcookerreviews #topcrockpots2024 #topratedcrockpots #versatileslowcookers

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👇 Check out this list of #jobs #marketingjobs and more.

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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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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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In an ever-evolving landscape, quick service restaurants (QSR) are making a robust comeback. The primary driver? Price sensitivity. As consumers become increasingly budget-conscious, the demand for affordable yet quality dining experiences is skyrocketing. This resurgence isn't merely a trend; it's a significant shift that's redefining the hospitality and F&B industry. But what does this mean for businesses? Opening a brand and scaling it to hundreds of locations is no small feat. It requires visionary leadership and meticulous planning. Here are some key strategies: 1. Market Research: Understanding local consumer preferences and behaviors is crucial. Tailoring offerings to meet these needs can ensure swift acceptance. 2. Operational Efficiency: Implementing streamlined processes and leveraging technology can enhance service speed and consistency. 3. Brand Consistency: Maintaining a uniform brand experience across all locations is essential for building trust and loyalty. By focusing on these areas, businesses can achieve exponential growth and establish a dominant market presence. Industry experts agree that these trends are not confined to Saudi Arabia; they have global implications. Quick service is becoming a cornerstone in the global F&B sector, driven by changing consumer dynamics and economic factors. Saudi Arabia, with its ambitious Vision 2030, is at the forefront of this transformation. The nation's focus on diversification and tourism is creating fertile ground for new and expanding QSR brands. In essence, the hospitality and F&B industry is undergoing a renaissance. Quick service, bolstered by strategic expansion and consumer demand, is set to play a pivotal role in shaping the future.

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Are you planning an event for 2025? I’d love to support as your MC! As an ecosystem developer working on the future of food, I partner with event planners to create amazing experiences on the future of 👩‍🌾 food 🌎 climate 🌊 aquaculture. I believe food is the most powerful technology we have to heal the world. I also believe that no one organization is going to transform the food system. It will take all of us working together. Curious to learn more about how we can work together? Send me a message. I’d love to learn more about your event and explore how we can collaborate.

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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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It's August, do you have your plan to beat your 2024 fundraising goals? To my #foodrescue #foodwaste #nutrition #foodaccess #soilhealth #regenag #nonprofit colleagues: Reduce the stress and headache of the end-of-year fundraising scramble and join me for the fall cohort of the climate messaging mastery course. This unique 5-week program is designed to empower food-focused nonprofit and fundraising teams with the essential skills and resources to meaningfully connect with climate-focused donors, thereby increasing their impact on our food system and beyond. During the course, you and your team get: 💥 1:1 strategy sessions 📑 a customized funder prospect list 🔎 tons of resources and information to help you reach your fundraising goals 🚀 small group conversations with some very special guests from the funder world I hope to welcome you or relevant colleagues in September. If you have any questions, need additional information before signing up, or financial support, don’t hesitate to reach out. Learn more about the program and enroll here: https://lnkd.in/gjRZdf88 If you need more convincing, check out Jonathan Foley and Project Drawdown: https://lnkd.in/g82_abMF Littlefoot Ventures Eva Goulbourne #climateaction #foodsystemstransformation #philanthropy #climatephilanthropy

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In today’s chapter from Culinary Approach to Wine In Restaurants: The one part of restaurant wine program management that takes as much guts as gall. #restaurantwine #hospitalitymanagement #foodandbeverageindustry #foodandbeveragemanagement #Sommeliers

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"For years, industry stakeholders like the Specialty Coffee Association (SCA) have warned of a “price crisis” in #coffee. Since 2019, the SCA’s Price Crisis Response Initiative has sought to address the disparity between producer costs and market #prices. Now that that prices finally are up, it remains to be seen how the industry –and long-term advocates for higher prices – will react when faced with challenging supply chain-wide realities. " - Coffee Intelligence Sarah Charles speaks with Albert Scalla, Senir Vice President of Trading at StoneX Group Inc., and Thiago Marques Cazarini, Owner of Cazarini Trading Company who share key industry insights on the recent coffee prices surge and the impacts these will have across the value chain from producers to consumers. https://lnkd.in/eSTYdsE4

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My latest podcast episode tackles the latest idea of restaurant chains, is that even a chain, and that viral NYT pan piece, check out the three food things I found to be relevant this past long weekend, listen and subscribe 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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Ever wonder why apples turn brown after slicing? 🍏 I enjoyed sharing my food science expertise in a recent Food & Wine article by the incredibly talented Emily Saladino. It was a wonderful opportunity to dive into the science behind apple browning and how to prevent it. I've been using the tips for packing lunch boxes. The simple techniques make a big difference! Check out the full article for all the details!

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