Rajni Aneja’s Post

OK... While it has been known by a few for a few months now, the other side of my business (the shelf-stable products and the Pimento Cheese Spread, made with our Chow Chow) technically is for sale. With my continuing back and hip problems, it's just taking a toll and I want to find the right person(s) or business who not only can take this over locally, but can take some of our products to the Big Dance, nationally! When I was a winner at the Good Food Awards in SF, our 'Colorado-Style' Southern Chow Chow was called one of the most -Category-Disruptive' products they have ever seen! It deserves to go national... and as hard as it is for me to admit, I'm just not guy anymore.. I do not have the energy I had in my 50's, my back could not hold up to the grind and as hard as is for me to admit (Part 2), there are people out there who know more about what it takes to take products nationally then me, who have to financial prowess and the business & marketing acumen to take the next steps... (and by the by, it has won 4 national awards and Edible Aspen Magazine voted it one of Colorado's Must-Try Foods a few years ago...) And if you think that the Chow Chow is good, try our Fermented Pepper Finishing Salts! Our first two offerings.. The HOG and the Pacific Rim have already one 1st place national awards and people are already saying that the third and fourth in the series (BurgerZ and Pisces) are just as good if not better... And then there's are Pimento Cheese Spread, made with our Chow Chow... We can't keep it in stock!! I am looking to sell this probably in late September, maybe early October... after our last major festivals.. but ya never know. If I don't think any of the interested parties are the right fit, I just may have one more season in me... But my babies deserve more! Any questions, etc., email me at [email protected]

Here’s the latest on Food & Beverage Insider! 👏🏾👏🏾👏🏾

This The Cheese Professor article is so spot on and so well written, by Gordon Edgar of San Francisco's Rainbow Grocery Cooperative, Inc. , a highly knowledgeable industry friend I greatly admire. I encourage cheeseheads and food lovers of all types (vegans especially) to read this fully. It's fascinating and at the core of so many important food conversations we need to be having now not just at the Good Food Awards but more broadly. Definitions and food integrity matter and the playing field is shifting, especially in plant based and vegan offerings, as desire to look, feel and taste alike to comparative set products sometimes involve some processes or ingredients (eg GRAS) that are sub-optimal, but merely a step along the way hopefully to better for you. Industry honors/recognition and competitions need to stay current with these shifting sands and create category eligibility accordingly. Stay tuned. #vegancheesesubstitute #plantbased #goodfoodawards #cheesecompetition #cheeseawards #cheeseprofessor #growideas

Calling all cheese aficionados! Did you know any of these 5 fun facts about European cheese from Denmark, Havarti PGI? 1. The Havarti PGI (Protected Geographical Indication) guarantees the distinctive qualities of this high quality cheese are that are intrinsically linked to Denmark. 2. In the mid-1800s, Hanne Nielsen created Havarti using innovative techniques she learned on her travels around Europe. 3. The cheese was named after the farm, “Havartigården” where Nielsen worked to advance cheese making in the 19th century.  4. Havarti PGI was so exceptional that it gained attention of the royals at the time, with the cheese being enjoyed by the Royal Danish Court! 5. This semi-soft cheese is perfect for slicing, melting, and grilling, making it a versatile addition to recipes such as cheeseburgers! #EuropeanFoodStories #MoreThanFood #FarmToFork #EnjoyItsFromEurope #FoodandBeverageIndustry 

Happy National Biscuit Day! Can we all agree that the Chocolate Digestive is the greatest biscuit? 😀 Did you know we offer bakery courses where you can learn the art of making biscuits as well as other bakery items? DM us to learn more. #NationalBiscuitDay

Injaga is excited to celebrate National Culinary Infusion Day on May 3! 🎉 This unique event highlights the importance of infusing plant medicines into our daily culinary practice - making meals not just tasty, but healing. Let's bring innovation to the table and revolutionize our food industry! Learn more about our educational programs and how you can participate: [link] #CulinaryInnovation #PlantMedicine #InjagaInsights

🐉 #Dragonfruit lovers can rejoice because this delicious and versatile fruit is now back in supply! 🥳 #dragonfruitseason #seasonalprodcue #seasonalfruit #supply #FBTechNZ #FoodAndBeverageTechnologyMagazine #FoodTechnologNZ #FoodIndustry #BeverageIndustry #KiwiInnovation #FoodTech #IndustryTrends #IndustryInsights

Injaga is excited to celebrate National Culinary Infusion Day on May 3! 🎉 This unique event highlights the importance of infusing plant medicines into our daily culinary practice - making meals not just tasty, but healing. Let's bring innovation to the table and revolutionize our food industry! Learn more about our educational programs and how you can participate: [link] #CulinaryInnovation #PlantMedicine #InjagaInsights

SuperValu is thrilled to welcome 21 new Food Academy producers to our SuperValu shelves, showcasing their unique food and drink creations for the very first time in their local SuperValu stores. 🙌 Recent findings from a survey conducted by SuperValu reveals that access to locally sourced and produced food holds significant importance for nearly three-quarters (73%) of Irish people. These findings further highlight the significance of initiatives like Food Academy, which focuses on offering the best of local and Irish products to consumers, throughout Ireland. This year's product lineup encompasses a diverse array of products, ranging from adaptogenic powders, 72-hour fermented sourdough bread to indulgent cheesecakes, savoury Latin snacks, hot honey’s, lactation cookies, Korean sauces, and even plant-based dog treats! It presents an exciting opportunity for our customers to experience these new creations from a remarkable group of producers right in their local stores. The survey, conducted by SuperValu, revealed that a staggering 72% of Irish people feel a greater sense of loyalty to local food products. This sentiment is particularly timely with the launch of our 2024 Food Academy producers, emphasising the profound connection Irish people have with locally sourced food. Not only does the Food Academy foster the growth and sustainability of the Irish food industry, but it also generates substantial economic impact. Since 2013, Food Academy producers have collectively sold €230 million worth of products through SuperValu, thereby supporting 1,500 jobs across the economy. Wishing our 21 new producers all the success on their Food Academy journey. 🎉 To read more, click here ➡ https://lnkd.in/e3yaZ5Rv 📸 Pictured at the launch of the 2024 Food Academy producers in Dublin, are participants Niall Sabongi, Founder of Seafood Suppers and Jennifer Simpson, Founder of Nancy’s Fancies, Food Academy Manager, SuperValu, Carmel Biggane and participant Sami Schmidt, Founder of Outdoors Herbalist. #SuperValu #FoodAcademy #LocalAndIrish #IrishProducers Carmel Biggane Ciara McClafferty Niall Sabongi OUTDOORS HERBALIST

Can a B2B brand have a little fun on LinkedIn? Can you still leverage social holidays like #nationaltellajokeday usually reserved for the more “fun” social platforms? If LinkedIn is a more serious platform, should you still express your unique brand personality? Yes. Yes. And Yes. B2B doesn’t have to mean boring. #brandpersonalit #b2bmarketing #contentmarketing