Jane Strode Miller

I can think of no better trend than culinary professionals, influencers, and tastemakers finally saying out loud that high-quality processed foods are as good, if not better, than made-fresh-from-scratch ingredients. Just as I don't expect others to agree with me on politics, books, and movies, I don't expect everyone to enjoy repetitive cooking tasks. What I find meditative and satisfying others find tedious, boring, and pointless. Fair enough! We need high-quality processed goods so that everyone can enjoy exceptional food every day for every meal. IT IS POSSIBLE! It's time to demand that our food processing infrastructure deliver fresh, flavorful, nutritious ingredients that are both affordable and save time. https://lnkd.in/gCcwZBPY

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What's next for Beyond Meat after another set of grim quarterly figures? - Net revenue: -18% year over year (YoY) to $75.6m, volumes +8% - Net loss: $54.4m - Margins: Gross profit was $3.7m with a gross profit margin of 4.9% - US retail revenues: -16% YoY to $37.1m - US foodservice revenues: -16.2% YoY to $12.3m - International retail: -12% YoY to $12.6m - International foodservice:  -28.7% YoY to $13.6m - Full year 2024 outlook: Net revenues $315-345m, with gross margins in the mid to high teens - Balance sheet: As of March 30, cash and cash equivalents balance of $173.5m and total outstanding debt at $1.1bn #foodtech #alternativeprotein #meatalternatives #altmeat #plantbased #plantbasedmeat AgFunder

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👓 Exciting insights from a recent report reveal significant growth opportunities in the plant-based protein market. Despite 54% of consumers being put off plant-based products by concerns over taste and 42% by texture, an impressive 91% of consumers report satisfaction after trying plant-based products. To expand this market further, improving taste and texture, enhancing product placement in stores, and implementing educational initiatives are crucial. For more details on growth in the plant-based space read the full report from Dig Insights and Upsiide: https://lnkd.in/eePGUSXU #plantbased #innovation #consumertrends #cibusnexum

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Fascinating insights from Scott Dicker and Joshua Schall in BevNET's latest issue: protein continues to dominate the beverage space, fueled by health-conscious consumers. Here are some key takeaways: ☘ Plant Protein Powerhouse: The protein beverage market is surging with consumers seeking health benefits. Plant-based protein is a key driver, offering muscle-building and weight-loss potential. 💉 GLP-1 and Protein Synergy: GLP-1 medications for weight management are gaining traction, further boosting demand for protein shakes. Plant protein positions itself well in this growing market. 🍊 What's next for plant protein beverages? I'm excited for the expansion of plant-protein fortification into fruit beverages (PURIS HiLo unlocks this!). Can't wait to see who launches first! #plantprotein #beverageindustry #glp1 #health #wellness https://lnkd.in/gxbjNxec

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I am going to say this publicly one time and one time only. Please stop tarnishing the integrity of the CPG industry with rushing products to the market. What I mean by this is lying to customers, followers, influencers etc about your ingredients and nutritional analysis or lack there of. This effects other upcoming entrepreneurs by creating a illusion that the CPG is easier than what it really is. As a black man in this industry I take great offense to this because black owned businesses have to work very hard to get products into retail as it stands. In the past I've been told West Food Brands wasn't professional, however we've never lied to a customer not once especially about testing or ingredients. Come to think of it we've sent customers free products and apologized for any delays or inconvenience on our end. I don't care about your race or sexual orientation just please remember to have integrity in business. Going around lying to customers and followers about your products or ingredients is not cool. If you have not done proper lab testing of your products please take some time to get those things done. You should not be mass promoting on social. This post may come off has harsh but I rather you not lie to a customer, and get sued or worse someone gets sick. The CPG industry is not a get rich quick business it takes time. Any business you start takes time. I have been on LinkedIn more often the last year or so, and have seen many brands just dissappear no Instagram page now or posts on LinkedIn from the founders. The one thing I will tell you about business it's all about integrity and strong business acumen. You can have all the followers/hype you want and be out of business next week. Slow and steady wins the race. #community #engagement #collaboration #blackowned #blackownedbusiness #smallbusiness #customerservice #integrity #followers #development #creativity #mindset #cpg #strategy #operationalplanning #linkedincommunity #collaboration #wealthgap #culturalawarness #diversity #inclusion #financialinclusion

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Kefir-- a fermented dairy beverage-- is rising in popularity. I weigh in on this good-for-you drink in this article via Layla Khoury-Hanold via Food Network where it takes about: --What is kefir? --How is kefir made? --What does kefir taste like? --Health benefits --The difference between kefir and yogurt --And of course, HOW to pronounce it!

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A Compelling Comparison of uFoodin Platform and Food Trade Shows for Professionals and Companies Developing International Sales and Purchases 👇 #foodtradeshow #b2b #ufoodin #sales #purchases

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Curious about ingredient trends driving consumer purchasing decisions? Institute of Food Technologists (IFT) member JamesGratzek shared his perspective on the shift toward more natural, nutritious ingredients and what he calls an "anti-ingredient trend" in a new Brain Food Blog. Read on to learn about the latest trends and innovative ingredients and make plans to hear from James live and in person during the IFT FIRST Featured Session, F&B Ecosystem of the Future: Harnessing the Power of Innovation, Collaboration, and Diverse Thinking. https://lnkd.in/ghPcwSn3 #IFTFIRST #IFTSpotlight 

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Despite the challenges of the last three years, there are commercial and economic opportunities presented by the plant-based sector as does the environmental, health and societal imperative to diversify our protein supply with more familiar and convenient alternatives. This report provides quite a detailed in-depth explanation of the plant based sector in Australia in both retail and foodservice. The Australian foodservice sector presents the most immediate opportunity for plant-based meat manufacturers to continue to grow in coming years. Wiith relatively small penetration of plant- based meat in just a few segments of the foodservice category, such as in QSRs and fast casual outlets, a large share of the foodservice market remains untapped for the plant-based meat industry with the potential to generate sustained and long-term growth across the next decade. Thanks to the team Food Frontier for this detailed analysis of the Australian market. https://lnkd.in/ggQ9r4Rb FoodFrontier-2023-State-of-the-Industry-report

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This article from The Food Institute perfectly captures the essence of the clean label movement - consumers are demanding more from their food, and they're willing to pay a premium for it. Clean label goes beyond just ingredients. It's about transparency and building trust with our consumers. I’m proud to be a part of this growing movement, and can't wait to see what the future holds for Meala Foodtech! #cleanlabel #protein #health #transparency #foodindustry

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Climate change is changing our agriculture landscape and therefore the cost to consume our favorite things- especially coffee, which is why the work we are doing around organic cultivation with climate resilient varietals like robusta coffee is more important than ever. Thanks WSJ for speaking with me about this important work!

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This may be an unpopular opinion, but there are compelling reasons for a bullish attitude on the beverage alcohol industry. Amidst the doom and gloom headlines, recent declines, increase in non-alcoholic alternatives, and sober curious trends, I would argue when zooming out, the beverage alcohol industry demonstrates strong resilience and adaptability, supporting a positive long-term outlook. Some reasons why... 1. TRENDS: If you drew a trend line (basic auto regressive) from 1997 through 2019, the American consumers should drinking roughly 2.42 gallons per capita in the US. 2022 finished with 2.56. So even with 4-5% declines in consumption, we would still be on a positive long term consumption trend. 2. LESS DRINKING: Yes, consumers are drinking less than previous generations, but that’s a good thing. The record-high consumption rates of the 1970s and 1980s were extreme and likely never to be seen again. 3. GLP-1 (Overrated Risk): Without great food, good wine and spirits, and sharing with the people you love…I see these drugs further exasperating depression and bad eating habits down the road. 4. ASSORTMENTS (Underrated Risk): The potential over hype of Alt-Alc beverages poses a more significant risk than GLP-1 drugs. The Pygmalion effect in economics suggests that if consumers believe a recession is happening, they behave as if its happening, and therefore trigger a recession. If the same happens with the idea that there is a majority shift away from alcohol and to Non-Alc & Alt-Alc products, it could shift resources away from traditional alcoholic beverages, such as shelf space, promotions and floor space, exacerbating their decline. 5. NON ALCOHOLIC or ALT-ALC (Overrated Risk): Once I factor in costs, calories, sugars, flavors and availability. Its really hard to beat a regular Carbonated Soft Drink (CSD) and pay the premium for Non-Alc cocktails and spirits. At a certain point, I am just going to pay for the real thing. Exception: some really great tasting & price accessible non-alc beers. - $.10 per oz La Croix - $.12 per oz Celsius (caffeine) - $.13 per oz Sanzo Lychee - $.17 per oz Athletic Brewing - $.20 per oz Olipop Vintage Cola (Prebiotic) 6. ECONOMIC CONSIDERATIONS (Underrated Risk): Happier, healthier and wealthier is a majority target for younger generations. But for young adults who face fewer job opportunities, lower incomes, higher student debt, more expensive housing, reducing disposable income. It becomes really hard to justify eating out, drinking or splurging. Though this trend also has a positive undertone, premiumization. Less drinking frequency but purchases more premium products, or higher quality, more interest in cocktail experimentation and flavor exploration.

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Is your business targeting #GenZ coffee consumers? "Recent analyses, including insights from The Economist, have highlighted that Gen Z have a higher income than its predecessors, the #babyboomers and #millennials.  The article reports that a typical 25-year-old Gen Z-er (or Zoomer) has an annual household income of over $40,000, more than 50% above baby-boomers at the same age. While factoring in inflation and current cost of living might make these numbers less sensational, they still demonstrate that Gen Z holds considerable #economicpower." Check out today's article at Coffee Intelligence. Sarah Eleanor Charles spoke with William Dunaway about the preferences of Gen Z and millennial coffee consumers, as well as their priorities such as sustainability, community, brand building, and fun and exciting products. https://lnkd.in/e9NMCTqn

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Snack Trends Alert! Protein power, sustainability strides, and flavor fusions are reshaping snacking in 2024! Key takeaways from a recent article in Food Business News by Brooke Just: Protein Reigns Supreme: General Mills, Kodiak Cakes, and @Wilde Brands are leading the charge with protein-packed snacks, responding to consumer demand for healthier options. From bars to chips, protein is the star of the show, offering guilt-free indulgence with a health halo. Sugar Reduction: Consumers are seeking sweet treats without the added sugar, driving brands to explore natural alternatives like dates. With Date Better Snacks leading the way, snacks sweetened with dates offer nostalgia without the naughty, appealing to health-conscious snackers. Sustainability: Upcycled foods are making waves in the snack industry, with brands like Mosh and Balanced Tiger leading the charge. By repurposing overlooked ingredients, these brands are not only reducing food waste but also creating sustainable snack options for a greener planet. Super Mushrooms: Mushrooms are emerging as a powerhouse ingredient in snacks, offering health benefits and unique flavor profiles. From bars to chips, lion's mane and other super mushrooms are becoming mainstream, blurring the lines between functional foods and indulgent treats. Evolving Flavors: Bold new flavors like jalapeño and dill pickle are shaking up the snack scene, appealing to adventurous taste buds. With brands like Sister Schubert's and Good Foods Group, LLC leading the way, savory snacks are getting a spicy makeover. Looking to tap into these trends and take your snacks to the next level? Upcycled Foods, Inc. (UP, Inc.) has the solution! Our ReGrained SuperGrain+ is a B2B ingredient that can enhance protein, fiber, and flavor in snack foods, all while addressing sustainability. By repurposing nutritious grains that would otherwise go to waste, Upcycled Foods helps snack food manufacturers create delicious, nutritious, and planet-friendly snacks that consumers will love. Join us in revolutionizing snacking for a healthier, more sustainable future! #SnackRevolution #alternativeproteins #upcycledfoods #foodwaste #snacktrends #SustainableSnacking #Regrained Daniel Kurzrock Upcycled Food Association

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The global #GourmetSalt market is predicted to THRIVE in the next 10 years. According to Report Insight's recent forecast, this sector is experiencing rapid growth. 📈 https://lnkd.in/gWAiwF4S Health-conscious consumers value gourmet salts for their nutritional value, texture, taste, and transformative qualities. In 2022, the market value was 1.15 billion. It is projected to reach 1.99 billion by 2032 with a compound annual growth rate of 6.3%. #PinkHimalayanSeaSalt is expected to be the fastest-growing product in the market, driven by increased awareness of its rich mineral content and health advantages. If you're not already invested in gourmet #salt, now is the time. #SeaSaltSuperstore #SeaSalt #SaltMarket

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Lots of talk about the coffee market lately, for those who are interested in what the hell is going on with the Futures market, here's a great look from a few weeks back. The TL:dr answer: it's complicated. Macro & micro economic factors, lots of technical trading and some big moves by speculators have driven the market up to some high highs in the past month. If your curious for a more in-depth and technical analysis, reach out and I can add you to my reports when I send them out (consolidating all of the information I get from some very smart people). cc: Coffee Intelligence #specialtycoffee

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I have to say, some of the stats in this article from Prepared Foods Magazine absolutely blew me away. I mean, I knew #spicy and hot profiles were popular but the fact that up to 95% of consumers say they love spicy foods is incredible. I was also amazed that 74% of consumers indicate they use hot sauce at every meal. Of course, spicy and heat live on really broad spectrums which I think this interview with Chef Denton from Frito-Lay does a great job in discussing. As such, it's possible for just about every brand whether #CPG or #foodservice to play in this space. I also loved how they got into the issue of flavor complexity and the role of ingredients that balance that heat, from vinegar to tropical fruits. It's often easy to think of heat and "spicy" as the more provocative options at the farther end of the spectrum. But the level of heat can also be occasion or emotional state based. Is a ghost pepper the right level of heat for a quiet night reading at home or a romantic dinner out. Maybe, for some consumers but likely not for all. Or, will a subtle level of sweet heat be lost in a night partying with friends? As Mike Kostyo and I always say, it's about finding ownable and defensible spaces that are also uniquely brand relevant. Just chasing a trend because there's data to suggest it's growing is unhelpful if it creates dissonance with consumers and doesn't carve out any space that creates competitive differentiation. https://lnkd.in/g93EWeGj #foodandbeverageindustry #snacks #consumerinsights #consumerbehavior #trends2024 #innovation

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Who’s podcast can I go on?!? No one is discussing misleading food labels and lack of ingredient transparency in the "healthy meal" prep industry? 🎙️ There's a lot to unpack about how meals are labeled as organic and healthy while lacking true transparency. The days of genuine wellness seem to be fading, with gas, additives, and preservatives extending shelf lives up to 14 days or more 😤 Let's delve into this on a podcast! Message me if you're interested in shedding light on this crucial topic. 🥳 #Podcast #FoodIndustry #Transparency #Wellness #HealthyEating

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