Food Industry News, Insights, and Education for the CPG Community

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.

The benefits of coconut water have quickly catapulted the electrolyte-rich elixir from an exotic liquid sipped from the shell by locals and tourists to the epicenter of an entirely new beverage category: plant waters. And while coconut water continues to grow and evolve in the natural beverage space, which intersects with the similarly expanding functional foods category, it now has lots of company.

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.

They’re barely out of diapers. But Generation Alpha—children born since 2010—
promises to be the most highly educated, diverse and technologically proficient generation to live so far, predicts Tessa van Asselt, a demographic expert from TrendsActive, a Dutch consultancy.

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.

U.S. producers of natural and premium beverages such as coconut water, value-added dairy products and, in the food category, broths and soup, have gravitated to aseptic packaging for four principal advantages.

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.

With the new year upon us we are happy to announce that we have four FBU events scheduled to take place in 2015

With the new year upon us we are happy to announce that we have four FBU events scheduled to take place in 2015

After learning about the basics of kitchen incubators, part two of FBU’s kitchen incubator series focuses on the costs of working in such a facility, the necessary permits and certifications you will need before starting, and the inner workings of developing your product in the kitchen incubator space.