Food Business Consulting

12/01/2021

Ingredient sourcing is a critical component to food and beverage development. Where ingredients are found and how those ingredients make their way into consumer products has forever been altered thanks to the COVID-19 pandemic.

New sources for ingredients are being discovered both locally and internationally. Existing supply chains have been tested and in some cases broken. How ingredients are transported and the costs associated with getting shipments to food manufactures are in a state of fluidity. On top of these pressing concerns, climate continues to play a role in shaping how ingredients are sourced.

Checkout our new blog post which discusses some of the pertinent issues facing food and beverage developers today.

https://foodbusinessconsulting.com/how-sourcing-ingredients-has-changed-during-the-pandemic/

10/25/2021

Whole Foods Market always puts out an amazing forecast each year about the trends that are moving their way to the top of the food category. Functional ingredients are key to creating a unique advantage, especially when you catch trends at the beginning.

We agree that yuzu, hibiscus and moringa are amazing ingredients that can add excellent benefits to your products. We also align with any trend like “grains that give back” to keep our soil healthy thus keeping our planet regenerating in the most positive way.

https://www.preparedfoods.com/articles/126135-top-10-food-trends-for-2022

10/06/2021

An interesting article by Abena F., a Peer Mentor at the Institute Of Food Technologists (IFT) regarding cultural appropriation in the food development industry. As food scientists, what responsibilities do we have to educate consumers on the ingredients used in food creation? Should the larger food and beverage community approach development from a standpoint of cultural appreciation? Have many western food scientists failed to properly address the countries and locals where their ingredients are sourced from? Abena raises some tough questions that the larger food industry needs to address as more culturally unique ingredients and dishes gain popularity.

https://www.linkedin.com/pulse/food-science-innovating-without-cultural-abena-foli

09/23/2021

Come join the Food Business Consulting team this Friday, September 24th from 4-9pm at our new location on the former Johnson and Wales campus located at Montview and Quebec in Denver, Co.

In conjunction with the Urban Land Conservancy and the DenverSchool OftheArts, enjoy a night of live performances, food, campus tours and more.

We hope to see you there!

09/22/2021

Food and beverage development is indeed experiencing a revolution due to enhanced technological advancements. The trend toward alternative dairy, meat and plant-based animal-free options are opening doors that can be confusing to consumers. How food and beverage labels reflect and articulate these advancements is critical to transparency and consumer education. Here at Food Business Consulting our food scientists daily drive innovation for new product formulations for both large CPG’s and entrepreneurs alike. In addition, we’re also involved in the regulatory and labelling aspects of commercialization.

This article at Food Dive aptly describes what our team goes through with many of the new projects we take on. It’s imperative that once we’re done with the formulation phase, our labelling department is able to then correctly and succinctly describe any unique technological processes used during development. If we do this right, consumers will ultimately benefit.

https://www.fooddive.com/news/food-tech-explain-marketing/606401/

09/08/2021

An interesting video from CNN regarding the challenge of growing food in arid climates. Extreme temps and low quality soil combine to make it difficult to produce quality food in desert environments. While Colorado certainly does not share a climate to that of the deserts of Dubai, we are experiencing an extended drought. Finding new crops which can thrive in low-water environments is certainly something we should all be interested in.

The ICBAAgriculture (International Center For Biosaline Agriculture) in Dubai is experimenting with heat-tolerant crops which also produce high quality sustainable food. Salicornia is an edible sea vegetable that is grown in very dry and arid environments. It is unique because salinated (salt) water can be used for cultivation. As climate change continues to modify local environments, finding reliable food crops like Salicornia that are drought-resistant will be crucial to maintaining or increasing food production yields into the future.

https://www.cnn.com/videos/world/2021/08/22/think-big-icba-desert-farming-digital.cnn

The ICBA is growing drought- and heat-tolerant crops in the desert to increase local food production.

09/02/2021

The five key elements to developing your food products.

In 2021 over 20,000 new products will hit the market. How can you be sure your product launch is successful? Our team here Food Business Consulting has come up with what we believe are the essential steps needed during product development to ensure your product is well received.

If you have an idea for a food or beverage product or you are in the early stages of development, this article can help guide you in the right direction.

https://foodbusinessconsulting.com/five-key-elements-for-developing-your-food-products/

08/31/2021

Consumers are paying closer attention to what ingredients are in the foods they eat and eating “clean” is gaining traction in the American diet. As a result oils and fats are seeing a resurgence for their positive roles in nutritious foods. Food scientists and food developers are interested in a vast array of oils and fats which provide outstanding nutritional value and are packed with nutrients ranging from omega-3 fatty acids to vitamin E and beta-carotene. Here at Food Business Consulting, our food scientists work with many different oils including pumpkin seed, grape seed, tree nuts, coconuts and red palm - just to name a few.

Here’s a great article from Prepared Foods describing many of the different types of oils and fats that are being used in food development. Aspiring food scientists, entrepreneurs and established brands will find this article illuminating and educational.

https://www.preparedfoods.com/articles/125929-new-traditional-oils-and-fats-are-heating-up-in-food-product-product-development

08/12/2021

As of July 2021 CBD in some form is legal in 40 states. Today you can find CBD as a core ingredient in a diverse range of products from supplements to sodas, to cookies and sauces. However, there is no national policy governing the use of CBD in consumer products and many states still prohibit its use in foods and beverages.

As food consultants Food Business Consulting is routinely navigating the patchwork of conflicting regulations as to how CBD can be used in food and beverage development. Our cannabis-infused product development branch, The Vivid Team- TVT, is actively engaged in the advancement of CBD, THC, THC-O and H**p in food and beverage development. With science as our guide, we believe the merits of cannabis-infused products will ultimately lead the FDA to allow CBD as a primary or secondary ingredient in food production.

https://feed.specialtyfood.com/2021/08/10/cbd-update-the-patchwork-of-regulations-continues/content.html

07/23/2021

Here's a great article from FoodBusinessNews illustrating the complexities involved with using chocolate in product development.

For many of our clients, creating Better for You (BFY) products has become a top priority. For this reason, we often prefer to choose dark chocolates either, chips or chunks for bars and cookies or dark coating chocolate for any dipped or coated products given the health benefits associated with dark chocolate.

70% dark chocolate or higher contains antioxidants, fiber, potassium, calcium, copper, and magnesium. These added health benefits appeal to many of the new health-conscious consumers.

The COO of Food Business Consulting Jessica Cristadoro believes mixing different types of chocolates will deliver the best results, "I prefer to use high-fat dutch cocoa for icings and frostings while using a lower / reduced fat dark and red cocoa combination for cakes and brownies. Having the right ratio of dark and red is critical to flavor and color".

If you're interested in how Food Business Consulting can assist you with your next food or beverage development project, please reach out to us!

https://www.foodbusinessnews.net/articles/19072-choosing-the-right-chocolate

06/28/2021

What goes into our food and beverages is influencing how people shop. A recent article from Food Industry Executive highlights some of the attitudes and purchasing habits of U.S. Consumers. Mirroring product development trends that we have noticed at Food Business Consulting, many people are looking for healthy ingredients when shopping. 63% of those surveyed are paying more attention to food labels. People are actively seeking out products which contain clean ingredients and seek to avoid foods and beverages with “chemical-sounding” ingredients.

We strongly support the move towards developing foods which contribute to a more healthy diet and lifestyle. From reformulation to ideation, brands are consistently looking for ways to incorporate functional and healthily ingredients rather than using more harmful or environmentally unsustainable substitutes.

https://foodindustryexecutive.com/2021/06/how-consumers-view-food-ingredients/

06/21/2021

Hot Tip! When you are thinking about launching your new snack product with plant-based ingredients be sure to secure the supply chain before you launch. The agricultural supply chain is struggling to keep up with the increase in demand. So be sure you have a good source and lock it in before you launch.

FoodProcessing.com has a great article on the 2021 Snack Trends. Our Chief Science Officer here at Food Business Consulting, Jessica Cristadoro, was quoted in the article.

# fooddevelopment

https://www.foodprocessing.com/articles/2021/snack-trends/