Rachel Cheatham , Ph.D.

Rachel Cheatham, Ph.D., is founder and CEO of the Foodscape Group LLC, Chicago, a nutrition strategy advisory firm to brands and business looking to develop and market healthier products. Contact her at rachel@foodscapegroup.com and follow her on Twitter @drcheatham and @foodscapegroup.

2019 Predictions: Sustainability

Foodscape Group Predicts Upcycling as a Way of Doing Business

Upcycling presents an opportunity for brands to leverage sustainability in a way that creates brand loyalty, reduces environmental impact, and improves transparency

Rachel Cheatham , Ph.D.

December 27, 2018

Chief among the sustainability measures of interest is upcycling, which is the process of transforming by-products or waste materials into end products of value.

2018 Predictions: Nutrition

Plant-Based Foods—Plus More

Foodscape Group predicts acceleration of plant-based products, increasingly linked with gut health and fermentation

Rachel Cheatham , Ph.D.

December 22, 2017

Plant-based foods, especially vegetables, have clinched the top spot in the Foodscape Global Metatrends two years running, and are predicted to lead once again in 2018.

No Salt, Low Salt and Sea Salt!

Salt provides flavor, texture and preservation, along with other critical functional elements across multiple prepared food categories.

Rachel Cheatham , Ph.D.

April 11, 2014

For consumers, savoriness often is all about that familiar and pleasing salty taste.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Rachel Cheatham , Ph.D.

ARTICLES

Foodscape Group Predicts Upcycling as a Way of Doing Business

Plant-Based Foods—Plus More

No Salt, Low Salt and Sea Salt!

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