Christina Ng

When new brands exhibit at a trade show, the goal is to get noticed by buyers, distributors, the media as well as some consumers. But with over 70,000 attendees and 3,000 stalls to compete with, how can a new brand get noticed at a show like Natural Products Expo West? To get some answers, FBU spoke with a cadre of new brands that showcased their wares in Expo West’s Next Pavilion, and discussed the tips and techniques they use to generate traffic.

With restaurant industry sales rising to over $7 billion in the United States, who would have thought that Americans actually prefer eating at home? That’s what a new report, “The Evolution of Eating,” by national CPG brokerage firm Acosta Sales and Marketing is saying.

Starting a food or beverage business can be a very creative and exciting process, but it can also be highly technical, laden with administrative and, yes, legal hurdles. And while hiring a lawyer can be a stressful – and expensive — process, it’s important to have the right kind of guidance when you’re making key decisions, like what kind of corporation to form for your business and what licenses and regulations you will have to comply with when your food or beverage brand launches.

Caffeine is okay in coffee, but be wary of energy drinks. Sugar is fine in fruits and vegetables, but not added to snacks and drinks. It seems to be these sorts of recommendations made by the 2015 U.S. Dietary Guidelines Advisory Committee (DGAC) that are drawing praise from some and hostility from others.

For many new food and beverage companies, landing placement in Whole Foods is often an important goal. The influential retailer is viewed by many as an powerful launching pad for expanded sales and distribution within the natural channel and beyond.

It’s not often you see altruistic innovation get paired with the funding it needs to impact the world, but luckily for entrepreneurs in the University of Texas’ (UT) Food Lab Challenge Prize competition, an opportunity just arose. Barnraiser, a crowdfunding community started by Eileen Gordon, wife of celebrity-chef Michael Chiarello, is pairing up with The Food Lab to help entrepreneurs, who are dedicating their work to improving the world’s food system, get the funding they need.

Food and Beverage University has four action-packed seminars ahead for 2015 and we made our very first stop in the Lone Star State capital of Austin, Texas. “Keeping Austin weird” is the city’s motto, and frankly, if weird means innovative, unique, energizing, and avant-garde, then Austin is very weird.

When we interviewed the director of community relations for Boston’s CropCircle Kitchen as part of our Kitchen Incubator Series, she insisted we talk with one of its star entrepreneurs, Sherie Grillon, the founder of NoLA’s Fresh Foods.

It’s clear that Americans are trying to eat healthier. But if you’re thinking about labeling your product as “light” or “low-calorie,” you might actually be turning away a few customers.

A growing number of U.S. consumers are buying locally produced foods, and retailers are taking notice. Using localized methods to produce and distribute food, the products are praised by consumers as being as more sustainable, fresher and environmentally-friendly than alternatives.