In this second part of our podcast with food industry trends expert Suzy Badaracco, host Scott Curry asks questions rapid-fire style about hot topics ranging from the obesity epidemic to a rising global population. Suzy informs us of current and future trends to expect on these far-reaching issues. We learn that Millennials want their kids’ menus to be mini-versions of adult menus, that Gen Z is more sustainably-driven than Millennials, that GMO’s will have to increase to meet global dietary needs, and much more.
Suzy Badaracco, a toxicologist, certified chef, and registered dietitian, specializes in forecasting and monitoring trends in the food industry. Using quantitative data from a broad range of sources, Suzy and her team are able to help brands make informed decisions on such topics as what new items to put on their menus, which age groups to target in their marketing, and when it’s time to end investment in a specific trend. In this first part of our conversation with Suzy, we learn how still-relevant food trends like street food and soul food were born. We also discuss some food trends that have no end in sight.
Co-Founder of Crunchsters, Frank Lambert, reveals the story behind his and his wife’s food startup, from experimenting with sprouted mung beans in their kitchen to partnering with food startup accelerator Accel Foods to strategizing retail penetration. In this podcast, we also learn why sprouted foods are so good for you and the ways in which technology has made starting a business much easier today.
Working nights and weekends at first while managing a separate day job, Co-Founder and President Sarah Chalos, alongside Co-Founder Ravi Jolly, built I Heart Keenwah on the desire to make quinoa, a versatile superfood, more accessible. After traveling to Bolivia to source top notch ingredients and tinkering with recipes in their own kitchen, the duo partnered with food manufacturers, decided on effective packaging, and eventually brought their product to national retailers such as Kroger and Safeway. Delve more into the details behind this food startup’s success in this podcast.
Exo Protein may have started with a shipment of 2,000 crickets to a college dorm room, but Co-Founder Gabi Lewis has seen the startup through its questionable beginnings. Having recently raised over $5 million in capital, Exo is now making a bold statement in the sustainable and health foods market. The message is clear: Crickets are not only better for the environment and packed with nutrition; they also taste great in protein bars!
Sashee Chandra, founder and CEO of Tea Drops, may not have received professional training in food manufacturing, but she sure knows a thing or two about tea. After a couple years of experimenting with the different properties of tea leaves out of her apartment kitchen, Sashee developed the notion of a tea drop which combines ground tea, spices, and organic cane sugar into a fun shape that easily dissolves in hot water. In this podcast, we hear what inspired Sashee to branch out from eBay and start her own tea business, the food accelerator and people that have helped her accomplish her entrepreneurial pursuits, and the philanthropic work she is accomplishing through Tea Drops.
In this podcast, Elliot Begoun, who as Principal of the Intertwine Group consults emerging food and beverage brands on gaining distribution, covers major brand-building concepts. He discusses the importance of identifying your ideal consumer and their unmet need as well as crafting a consistent and engaging brand persona and story. Elliot also touches on valuable resources for business growth such as qualitative, promotional, and syndicated data.
In this podcast, we learn what stevia is, stevia’s place in the sugar reduction movement, and how Pyure Brands Stevia differs from other stevia. Ben Fleischer, Founder and CEO of Pyure Brands, tells his story of developing the first Certified Organic, Non-GMO Stevia and seeing it through to market penetration. A passionate and focused entrepreneur, Ben also open up about the keys to success that have led him and his team to prominence in the alternative sweetener category.
Ally Murphy, dishes on how her experience as a professional athlete and knack for not following a recipe helped her develop Ally's Bar. Available in three flavors, Original, Carrot Apple Ginger, and Pistachio Cashew Pumpkin Seed, her sweet potato bars are gaining distribution in grocery stores across the southeast and in bike shops nationwide.
In this episode, we chat with Betsy Opyt, founder of Betsy's Best. She tells us the story behind her award-winning almond butter product and what's on the horizon for her growing company. As a registered dietitian, she also weighs in on the shift in taste and ingredients as the food and beverage industry becomes more health conscious.