Articles Tagged with ''food innovation''

Come hear Schnell talk about his team’s mission as well as its activities across key, trending product platforms.

In recent years, "big food" has lost ground to smaller challengers in many food categories including sauces, dressings, and spreads. These are areas with few barriers to entry and they are especially welcoming to flavor innovation.

I’m equally excited to tell you even more about another Prepared Foods “state of the industry” (SOI) offering—this time one designed to be the ultimate interactive, in-person event. I’ll note, however that this SOI stands for much more than “state of the industry.” In fact, it’s better billed as the “state of innovation” in food and beverage.  

The company continuously analyzes global developments in food and beverage launch activity and consumer research to highlight the trends most likely to impact the food and beverage industry over the coming year and beyond.

Winning companies are growing dollar sales based on an enhanced understanding of consumer wants and needs, capturing adjacent white space and/or acquiring companies that have a demonstrated strength in a particular niche.

O’DANG Hummus dressings bring innovation to the dressing aisle with better-for-you, plant-based dressings made with US-Grown chickpeas as the first ingredient.

The new business will, for example, benefit from complementary expertise and skills in the areas of food enzyme production, human and animal microbiome science, bioprocess engineering and R&D.

To help emerging consumer brands reach new customers and grow their business, the new platform will leverage Kroger’s merchandising capabilities and predictive analytics along with Lindsay Goldberg’s deep consumer expertise and nearly 20-year track record of investing in and supporting family-owned and founder-led companies.

The aim of Innovature is to be a resource for those interested in learning more about and engaging in a conversation around the benefits of innovation in food and agriculture.