Resnik leverages a passion for food and beverage innovation to help both manufacturer-suppliers and Twin Cities Co-Op partner members.

The Hatchery Chicago, a nonprofit incubator dedicated to helping Chicago entrepreneurs build and grow successful businesses, introduced six new and innovative CPG startups at this year’s Summer Fancy Food Show.

Come hear Saneski, Chef Kuan and Cotto discuss this fast growing segment and supply chain with special guest Moderator Dr. Rachel Cheatham, founder of Foodscape Group.

Building on previous findings and predictions, the panelists tasted their way through the show, identifying products currently attaining prominence in the specialty food industry.

Shmulik has a wide range of experience working with supermarkets, culinary publications, consumer packaged goods companies, and food service establishments.

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.