Artisan Row Food Design + Strategy’s Post

Join next week's WEBINAR to learn more about shoppers who look for 3rd-party certifications, why certifications matter to food retailers and insights into how associates at all levels can promote sustainability through certified products. REGISTER: https://ow.ly/JxmF50RcGeG #foodretail #grocery #supermarket

We knew about it but just couldn't print it in our latest issue... talk about timing! UK-based plant-based food company, THIS™, has announced that it has appointed Mark Cuddigan as its new CEO. Cuddigan, previously the chief executive at Ella's Kitchen brings his experience and expertise to lead THIS in its efforts within the plant-based food sector. His appointment aligns with the company's focus on advancing its position and offerings in the growing plant-based market. Cuddigan is succeeding co-founders Andy Shovel and Pete Sharman, who have served as co-CEOs since the company's launch in 2019. "After four-and-a-half years of trading and two more years of R&D before that, Pete and I have taken a self-awareness pill, and realized that there could be more sensible and more suitable CEOs to take our baby up to dizzying heights," said Shovel. "Hopefully we've done a semi-alright job up until now. Thanks to our team (and like 2% Pete and I), THIS has gone from £0 to ~£24 million annualized revenue in four years, we grew 47% year-on-year in 2023 while the category stayed flat, we're the largest independently owned meat alt brand and we're aiming to have our first profitable quarter later this year. We look forward to supporting Mark and the team from here, as we try and further revolutionize the plant-based category with banging new products and silly marketing." We hope you guys stay around... you made THIS what it is... #plantbasedmeat #foodtech #alternativeproteins

Title: The Story of Maggie: Transforming Convenience in Culinary Culture (1) Introduction to Maggie:- Describe the history of Maggie as a brand and the key products it offers to the market. (2) Innovation and Product Development: The development of Maggie's products, which now include sauces, noodles, and other quick food items. innovations and modifications made to accommodate a range of customer preferences and tastes. (3) Strategies for Marketing: An outline of Maggie's branding strategies, marketing initiatives, and promotional events. Effects of marketing tactics on consumer engagement and brand loyalty. (4) Difficulties and Debates: Talk about the conflicts and difficulties that Maggie has faced, including her health, legal troubles, and competition in the market. Techniques used to overcome difficulties or bad press. (5) Initiatives for sustainability and social responsibility: An outline of Maggie's projects pertaining to community welfare, sustainable development, or ethical sourcing. evaluation of these activities' effects on consumer perception and brand image. CONCLUSION:- A synopsis of the main lessons learned from Maggie's case study that highlights its journey, achievements, difficulties, and potential paths forward. Maggie's influence on the food industry, its growth and adaption techniques, consumer perceptions, and the cultural significance it bears in different locations might all be covered in this case study.

🌿 ACG San Diego Natural Foods Symposium 🌿 Overview: Join us for an insightful day at the ACG San Diego Natural Foods Symposium this April. Dive deep into the journey of natural foods brands from funding to scaling, and ultimately to selling. Engage with leading minds in the industry, from founders to private equity and M&A experts. This symposium is your gateway to understanding the pulse of the natural foods market and strategies for brand success. Date: Tuesday, April 16, 2024 Time: 3:00 PM - 6:30 PM Location: Marriott La Jolla Featuring Keynote Speaker: - Matt Clifford, Partner at Ampersand Growth Partners & Former CEO of CanDo Panel Highlights: 1. In the Trenches - Scaling Consumer Brands - Delve into scaling challenges and strategies with panelists like Chuck Casano (Pitaya Foods), JR Simich (Vive Organic), Sean Lake (BUBS Naturals), and Ari Raz (The Coconut Cult). 2. Keynote Discussion: The Perfect Bar Journey - Journey with Leigh Keith, Co-Founder of Perfect Snacks, from startup to acquisition by Mondelēz International. Explore the intricacies of building a brand and the roadmap to a successful exit. Why Attend? 🌱 Gain exclusive insights from industry leaders like Justin Disch of McCarthy Capital on investment trends. 🤝 Network with the natural food industry's elite, from founders to C-level executives. 📈 Learn about overcoming capital challenges, strategic scaling, and navigating the M&A landscape. 💡 Walk away with actionable strategies for success in the dynamic world of Natural Food brands. Don’t Miss Out! Secure your spot today. REGISTRATION LINK IN COMMENTS #NaturalFoodsSymposium #ACGSanDiego

8 Track Foods Owner Maggie Sadowsky is a great example of a brand that knows how to leverage the combined power of RangeMe & ECRM to maximize the breadth of her exposure to retail buyers and to build deep relationships with them. The result: She has landed deals with Whole Foods Market, Meijer and several independent grocers from RangeMe, and with Food Lion from her participation in ECRM's Canned, Dry and Boxed Foods Session. 8 Track Foods is a woman-owned brand that sells organic kidney beans, black beans, cannellini beans and chickpeas that are grown in the USA (always a plus with retail buyers) and packaged in infinitely recyclable steel cans (another plus). Maggie's background is in food science, and she has spent most of her career developing innovative products for some of the largest packaged food brands in the world. When she went out on her own, however, she traded the cleanliness of the lab for the dirt of the farms to sell single-ingredient foods that are good for us as well as good for the environment -- legumes convert atmospheric nitrogen into ammonium nitrogen, which they release into the soil, making it healthier. Maggie views RangeMe as a key tool to access buyers, and she makes sure that her profile is complete with the right keywords buyers are looking for as well as relevant certifications indicated (she is certified Woman Owned). In addition, she checks in to her account regularly to see if there are upcoming retailer reviews in her category. The Meijer deal, which spanned all of its 250+ stores, for example, came from the retailer's Localization Summit, which she applied for as soon as it was listed on RangeMe. When it comes to ECRM Sessions, Maggie uses as much of her meeting time to engage the buyers in a discussion, and to do this she made sure that her presentation was quick and to the point -- just three minutes -- so that she had the remaining time to chat with the buyers and answer any questions they might have. In the video interview below with ECRM's Joseph Tarnowski, Maggie shares the brand's origin story, her retail wins, and some best practices for brands looking to get the most out of RangeMe and ECRM. #smallbusiness #womanowned #cpg #wellness #entrepreneur #startup #retail #organic #ecrmrangeme

Plant-based is dead. Or is it? 🤔   News outlets have been quick to declare the potential end of plant-based consumption in recent months, citing a lack of funding and declining sales. The reality is that brands across the food and beverage industry are all facing more challenging times!   So, if you are a brand manager, senior marketer, director or business leader, then join us on Wednesday, October 4th, 2023, at 11:00 AM BST for our panel debate with industry experts, brand managers, and journalists, where we will uncover the reality of the situation and share opinions on the future of plant-based foods and the challenges brands are facing.   🗣️ Nicola Yates, UK Marketing Director, LIVEKINDLY Collective 🗣️ Sonalie Figueiras, Founder & Editor-in-Chief, Green Queen Media 🗣️ Tom Johansson, Co-Founder & CEO, Hooked Foods 🗣️ Alison Reilly, Head of Marketing, VFC® Foods & Meatless Farm   So, mark your calendar, grab your favourite plant-based snack, and join us online for a satiating discussion on all things plant-based. 🌱 https://lnkd.in/eFVJHAd7   #WorkThatIgnitesChange #Plant-Based #CreativeStrategy #Brandswithpurpose #BrandStrategy #BrandPrurpose #Webinar #PanelSession #IndustryExperts

Title: The Story of Maggie: Transforming Convenience in Culinary Culture (1) Introduction to Maggie:- Describe the history of Maggie as a brand and the key products it offers to the market. (2) Innovation and Product Development: The development of Maggie's products, which now include sauces, noodles, and other quick food items. innovations and modifications made to accommodate a range of customer preferences and tastes. (3) Strategies for Marketing: An outline of Maggie's branding strategies, marketing initiatives, and promotional events. Effects of marketing tactics on consumer engagement and brand loyalty. (4) Difficulties and Debates: Talk about the conflicts and difficulties that Maggie has faced, including her health, legal troubles, and competition in the market. Techniques used to overcome difficulties or bad press. (5) Initiatives for sustainability and social responsibility: An outline of Maggie's projects pertaining to community welfare, sustainable development, or ethical sourcing. evaluation of these activities' effects on consumer perception and brand image. CONCLUSION:- A synopsis of the main lessons learned from Maggie's case study that highlights its journey, achievements, difficulties, and potential paths forward. Maggie's influence on the food industry, its growth and adaption techniques, consumer perceptions, and the cultural significance it bears in different locations might all be covered in this case study.

Did you know that "one in every four fries comes from McCain Foods."? Are you interested in Business structure and what R&D's role in Foods industry companies? How do they get a seat in the table and how do they drive innovation? If yes, read this and learn from two inspiring R&D Leaders Sergio Pollak and Tom Koziel

This weeks article from Ben Black for The Grocer was a great read. As a producer and a passionate advocate for sustainability through food, I've always believed that true value goes way beyond price. It’s tough times out there, and with shoppers continuing to focus on low prices, it raises the question: can we build thriving F&B brands while prioritising sustainability and ethics? Being the founder of an ethical food brand myself, it’s undeniable that sustainability comes with a higher price tag. That fact can sometimes deter consumers, but it doesn't have to be an either-or situation. There's absolutely a way to strike a balance that showcases the value for money while staying committed to sustainability. Brands like us with a focus on sustainability have the power to reshape the narrative around value by shifting the focus to elements consumers are willing to pay for: as Ben mentions - health, provenance, sustainability, and supply ethics. While more premium price points will always exist for truly ethical brands, a growing number of consumers who genuinely care about people and planet are willing to pay more for products that align with their values. So for us, profit and purpose can coexist harmoniously. Any sustainable brand should focus on complete and transparent education. Let's continue to show consumers exactly where their money goes and the impact that their shopping choices have on the world we live in. By doing that we can empower consumers to make informed decisions that really resonate with their values, and hopefully redefine the mindset of “is this product value for money”, to “what value does this have to the planet” Ben’s article here - https://lnkd.in/eicNr6RB #sustainablebusiness #ethicalchoices #foodandbeverage #sustainabilitymatters #sustainability

Plant-based dairy maker Miyoko's Creamery appointed Stuart Kronauge as its next CEO. Prior to taking the helm of Miyoko’s, Kronauge was the CEO of The Juice Plus+, a nutrition company. She also has worked at Beyond Meat as its chief marketing officer and at Coca-Cola for more than a decade under a variety of positions. The appointment comes after Miyoko’s settled a bitter legal battle earlier this year with its former CEO and founder, Miyoko Schinner. There has been many challenges with plant-base foods. The recovery of R&D invested in plant-base foods have been a challenge for plant-base foods. The new CEO comes from Beyond Meat seems to indicate that the CEO is going to look at ways to expand the plant-base product offering across the various distribution channels. Blog - Retail sales of meat alternatives have continued to decline, according to new data from Circana. - https://lnkd.in/g9_AaUcG   Margins and sales continue to be a challenge for many enterprises. A business review of data including health check of reports along with the budget, forecasting, costing, capital, cash flow, demand, capacity, and HR planning may find ways to increase profits by product, facilities, and geographies.   Here are links that can assist with your data and AI journey as part of your planning, forecasting, budgeting, capital planning, cash flow forecasting, analysis, activity-base costing, demand planning, capacity planning, HR planning, and reporting cycles (operational, management, and regulatory):   Blog – Ways that Scenario Planning is Essential for your Business Plan - https://lnkd.in/g2M6Rka4   Are you ready for the new Global ESG reporting Standards? - https://lnkd.in/gnms3fy7     Close, consolidate, and reporting - https://lnkd.in/gARHRXB4       Data Management - https://lnkd.in/g8SvPfDx     Circularity - https://lnkd.in/gJwAujhp     Biodiversity - https://lnkd.in/gJxv-fZj   #quarterlyearnings #proifts #marginanalysis #sales #capitalplanning #currency #ESG #cashflow #EPS #EBITDA #EBIT