Contemporary meatless eating has come along way since its days as a hippie fad in the 1960s. Starting in specialty health food stores and macrobiotic restaurants, it really began to impact the mainstream by the early '70s. And a new article in Smithsonian points out that much of its success since that moment has been spearheaded by the veggie burger, invented by Londoner Gregory Sams and initially known as the VegeBurger.
We're proud to announce that Good Morning America aired a segment today on Oscar Mayer's new protein-packed snack line, P3, which we helped to develop. With protein's benefits becoming more apparent - and compelling to consumers - every day, we're happy that we were able to help create an exciting brand that delivers valuable nutrients in a fun, portable way. Check out the video here to see the product and even hear a few nutrition experts weigh in.
For most of us, our beer drinking habits fall into some pretty well-defined patterns. A pint from the tap at the bar, or maybe a bottle or can from a retail store to drink at home. But lately we've noticed that some establishments are stretching the boundaries of typical drinking occasions, making us reconsider when - and what - we're imbibing.
Over the past decade, Cyber Monday has become almost as big a tradition among American consumers as turkey for Thanksgiving. Every year, sales figures for the day have broken records… jumping from $608 million in 2006 to a whopping $1.5 billion last year… and 2013's numbers are expected to do the same.
Interestingly, though, just as we prepare to mark online retail’s biggest day, there are signs that brick-and-mortar retail may not be as doomed as some predict:
This past weekend, we visited the Natural Products Expo East in Baltimore to get a firsthand look at the latest foods, beverages and supplements in the natural foods arena. We were particularly struck by the range of subcultures that have popped up in this category – from the gluten-free crowd to casual snackers, hipster vegans to paleo dieters, artisan purists to consumers who just need a quick pre-made dinner, it's more clear than ever that there is no "typical" natural products consumer.
Even if you only casually follow food trends, you've likely noticed that we're currently in a boom of chain-restaurant "stunt" foods – started, arguably, by the bunless KFC Double Down a few years ago and best represented by the massively successful Doritos Locos Taco. The October issue of Wired magazine took a close look at the phenomenon and the enormous amount of research and development (not to mention social media analysis) that goes into each of these items.
Lately we've been hearing a lot about the craft soda trend. Brands like Izze and GuS have been giving consumers premium soda options for a while now, but in the last year or so, a new wave of hyperlocal artisanal makers has emerged on the scene. We currently have our eye on Genki-Su, a Portland-based brand that's still just $1000 short of their Kickstarter goal. Their sodas come in Japanese flavors like Yuzu and Shiso mint, and all feature an extra hit of tartness from Okinawan coconut vinegar.
In a world in which food trends are moving from the leading edge to the mainstream faster than ever before, it can pay for big brands to work with the little guy. Venerable New York landmark Murray's Cheese has had a successful partnership with Kroger supermarkets for several years now, and booming hamburger chain Shake Shack has just announced that they'll be using Dominique Ansel's cronuts for a new cronut "concrete."
Readers of a certain age will likely remember the 1973 film Soylent Green, in which the inhabitants of a polluted, overcrowded world subsist on a mysterious food known only as Soylent Green. And even if you haven't seen the movie, you likely know how that turned out.