• Archives

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 21,923 other followers

  • Instagram

    There was an error retrieving images from Instagram. An attempt will be remade in a few minutes.

Vanilla: From Concern, to Crisis, to Creating Solutions

Vanilla BeansThis irony exists throughout the business world—when prices are low and supply is high, no one’s thinking, “Uh-oh, this is trouble,” but they should because underlying dynamics during such a market-favorable time can frequently turn the tide. Additionally, because these influences fly under the radar and work quietly amidst the noise made over low prices, when they hit, they can hit with major consequences.

This very dynamic was set in motion for the vanilla market five years ago. Prices reached a historic low, allowing food and beverage companies that use vanilla to enjoy a stable vanilla flavor cost of goods. While everyone was “riding the wave” of low-cost vanilla, the market forces behind the scenes for what we are seeing now were building. Continue reading

Restaurant-Inspired Private Label Foods

What do French pastry vegetarian pizza, Buffalo-style chicken meatballs, and orange citrus soufflés have in common? All of these products were on display at the recent Private Label Manufacturers Assoc. Trade Show in Rosemont, Ill. As private label foods continue to climb up the quality ladder, they are looking to restaurants and chefs for inspiration when developing new product concepts. This culinary trend was evident at the show, which was home to a multitude of food manufacturers offering value-added frozen and chilled appetizers, entrees, snacks, and desserts—many with an ethnic twist. Keep Reading

2009 SupplySide West Benefits from Lucky 13

The 13th Annual SupplySide West coincided this year with Friday the 13th. But there was no need for your rabbit’s foot or other lucky charms. The event, held on Nov. 11–13 in Las Vegas, featured more than 1,100 exhibitors, nearly 90 hours of educational opportunities, and a wide range of ingredient innovations suitable to make foods and beverages better for you without compromising their functionality.

Here are just a few (actually I picked 13 because it seems to be a lucky number) of the innovations that I saw while walking the floor: Keep Reading