Exhausted from Expo West? It's a great time to finally sit for a minute and recharge. Use that time to brush up on what's happening in the food world, from the public disputes to the growing global influence of Luke's Lobster. Maybe you got product feedback in Anaheim, so it's time to reformulate. If so, we've got a great guide to using ancient grains in your recipes. Now that the race to Expo is over, make sure to rest! We'll keep you entertained.
Here's a rundown:
Read: Clif Just Called Out Kind Bar in 'The New York Times'
'Tis the year of public corporate callouts (e.g., Bud Light v. Coors Light) and the bar category is no exception. Who's on either side of the bar wars (sorry, had to)? This time it's Clif, in a one-page New York Times ad, "inviting" Kind Bar to switch to organic ingredients and offering to share knowledge if they do so. Kind Bar responded with a delightfully barbed statement about Clif's use of sugar - check out the article to see. Does public shaming work? Do you think it's useful?
(P.S: In other "questionable public statements" news, the La Croix CEO is at it again. When in doubt, blame your sales figures on injustice.)
Read: How These 2 Entrepreneurs Turned an Urban Seafood Shack Into a $60 Million Empire
Luke's Lobster is home to one of the few palatable lobster rolls outside of New England, and that success is the result of vertical integration, hard work, and some creative supply chain solutions. If you don't know much about the seafood industry: the margins are tight, the work is brutal, and the demand is changing. Here's how Luke's got it done.
Learn: A guide to getting started with ancient grains
How can bakers innovate for their health-conscious consumers? One way is to incorporate ancient grains. This informative piece gives history and context to the trend and has helpful tips for R&D. As Baking Business points out, the grain world is changing and ancient grains will play a larger role in the industry. Don't be left behind!
Want the best in food news, interviews with makers, and food business resources delivered to your inbox? Sign up for our weekly newsletter!
Exhausted from Expo West? It's a great time to finally sit for a minute and recharge. Use that time to brush up on what's happening in the food world, from the public disputes to the growing global influence of Luke's Lobster. Maybe you got product feedback in Anaheim, so it's time to reformulate. If so, we've got a great guide to using ancient grains in your recipes. Now that the race to Expo is over, make sure to rest! We'll keep you entertained.
Here's a rundown:
Read: Clif Just Called Out Kind Bar in 'The New York Times'
'Tis the year of public corporate callouts (e.g., Bud Light v. Coors Light) and the bar category is no exception. Who's on either side of the bar wars (sorry, had to)? This time it's Clif, in a one-page New York Times ad, "inviting" Kind Bar to switch to organic ingredients and offering to share knowledge if they do so. Kind Bar responded with a delightfully barbed statement about Clif's use of sugar - check out the article to see. Does public shaming work? Do you think it's useful?
(P.S: In other "questionable public statements" news, the La Croix CEO is at it again. When in doubt, blame your sales figures on injustice.)
Read: How These 2 Entrepreneurs Turned an Urban Seafood Shack Into a $60 Million Empire
Luke's Lobster is home to one of the few palatable lobster rolls outside of New England, and that success is the result of vertical integration, hard work, and some creative supply chain solutions. If you don't know much about the seafood industry: the margins are tight, the work is brutal, and the demand is changing. Here's how Luke's got it done.
Learn: A guide to getting started with ancient grains
How can bakers innovate for their health-conscious consumers? One way is to incorporate ancient grains. This informative piece gives history and context to the trend and has helpful tips for R&D. As Baking Business points out, the grain world is changing and ancient grains will play a larger role in the industry. Don't be left behind!
Want the best in food news, interviews with makers, and food business resources delivered to your inbox? Sign up for our weekly newsletter!
Exhausted from Expo West? It's a great time to finally sit for a minute and recharge. Use that time to brush up on what's happening in the food world, from the public disputes to the growing global influence of Luke's Lobster. Maybe you got product feedback in Anaheim, so it's time to reformulate. If so, we've got a great guide to using ancient grains in your recipes. Now that the race to Expo is over, make sure to rest! We'll keep you entertained.
Here's a rundown:
Read: Clif Just Called Out Kind Bar in 'The New York Times'
'Tis the year of public corporate callouts (e.g., Bud Light v. Coors Light) and the bar category is no exception. Who's on either side of the bar wars (sorry, had to)? This time it's Clif, in a one-page New York Times ad, "inviting" Kind Bar to switch to organic ingredients and offering to share knowledge if they do so. Kind Bar responded with a delightfully barbed statement about Clif's use of sugar - check out the article to see. Does public shaming work? Do you think it's useful?
(P.S: In other "questionable public statements" news, the La Croix CEO is at it again. When in doubt, blame your sales figures on injustice.)
Read: How These 2 Entrepreneurs Turned an Urban Seafood Shack Into a $60 Million Empire
Luke's Lobster is home to one of the few palatable lobster rolls outside of New England, and that success is the result of vertical integration, hard work, and some creative supply chain solutions. If you don't know much about the seafood industry: the margins are tight, the work is brutal, and the demand is changing. Here's how Luke's got it done.
Learn: A guide to getting started with ancient grains
How can bakers innovate for their health-conscious consumers? One way is to incorporate ancient grains. This informative piece gives history and context to the trend and has helpful tips for R&D. As Baking Business points out, the grain world is changing and ancient grains will play a larger role in the industry. Don't be left behind!
Want the best in food news, interviews with makers, and food business resources delivered to your inbox? Sign up for our weekly newsletter!