Beyond the Shelf

It's no surprise that most large distribution systems favor national brands. They have the funding and stable logistical systems that allow buyers to trust them. For smaller, emerging brands, this isn't always the case. Grocery buyers are less likely to purchase from these brands because of the uncertainty about whether they could consistently stock their shelves due to inadequate distribution systems. This week on Beyond the Shelf, we spoke to Larissa Russell, the CEO & Co-founder of Pod Foods. She shared with us how small brands are often underrepresented on grocery shelves because of inaccuracies in common distribution systems, and how their software helps bridge this gap. 

Did you know that it takes 1 lb of grains to make 1 six-pack of IPA beer? And although many breweries donate their leftover grains to farms for feed, much of it is left unused. This food waste is often full of nutrients, and with the right technology could be turned into a superfood. This week on Beyond the Shelf, we spoke with Daniel Kurzrock, the Co-Founder and CEO of ReGrained. He shared with us not only how his company partners with breweries to turn leftover grains into delicious snacks, but also how their patented technology could revolutionize food waste throughout the entire industry. 

In just a few months, COVID-19 has completely flipped America on its head. With panic spreading rapidly, many brands are struggling to stay afloat and react properly to consumer's reasonable concerns. Although some markets within the food & beverage industry have seen an increase in sales, many brands that have been deemed non-essential are having to think out-of-the-box to appeal to the ever-changing consumer demand. This week on Beyond the Shelf, we spoke with Jess Saba (founder of Good Point PR) about what brands can do during COVID-19. She shared with us how companies should approach marketing during the pandemic, and how to share philanthropic initiatives with consumers without appearing insensitive. 

 Kombucha. Love it or hate it, it's here to stay. The cult-favorite, probiotic heavy beverage has taken the industry by storm in the past five years. Focusing on their wellness properties, many brands have found their audience in health-minded individuals who are seeking a unique beverage experience. But this is just the tip of the iceberg for the market. Enter hard kombucha. Meeting at the intersection of wellness and alcohol, hard kombucha has quickly become a fan favorite. This week on Beyond the Shelf, we spoke with co-founder of Boochcraft, Adam Hiner. He shared with us his experience launching California's first hard kombucha brand, as well as consumer's reception of this fast-growing market. 

Sustainability has been and will continue to be an important discussion within the food & beverage industry. Many brands have already taken the necessary steps to lessen their environmental impact, but there is still plenty of room for improvement. The meat industry, in particular, has been consistently under fire for their non-sustainable practices. However, a new market is in development, one that could theoretically change the industry forever: cell-based meat. This week on Just a Taste, we spoke with Megan Poinski, a Senior Editor at Food Dive. We discussed what exactly is cell-based meat, and the legislative conundrum that the industry is facing 

 Once dominated by brands such as Gatorade or Powerade, the functional/performance beverage market has recently undergone a huge resurgence. With the help of trendy ingredients, such as CBD, brands have been reshaping how consumers view this once-booming market. With an emphasis on nutritional and performance benefits, this  (new) market is hitting all the sweet spots for modern consumers. This week on Just a Taste, we spoke with Beau Wehrle of DEFY. Their CBD-infused performance drink is the first to be made with athletes in mind. We discussed how the product came to be, as well as the hurtles their product has encountered in such a new and emerging market. 

How much do you actually know about our food supply chain? In its most simple form, we'd like to think that our food goes from the farmers/producers to the distributors, to the store, and then to the consumer. But it's rarely that simple. In fact, typically there are a lot more steps to the process. And with the growing trend of consumers wanting to know more about where their food is coming from, transparency is key in making consumers happy. This week on Just a Taste, we spoke with DJ Bodden, who is the Chief Operations Officer of Farmer Connect. They have created a system that allows consumers, and other farmers, to trace the source of their food to the original grower. From there, Farmer Connect allows people to learn more about who is growing their food and support them through monetary donations. 

 Did you know that 95% of food & beverage products fail within the first three years? Whether that happens during research and development, or during marketing testing, companies must do everything they can to reduce the risk of failing from the beginning. One of the best ways to do this is to develop flavor profiles that appeal to their specific demographics. This week on Just a Taste, we spoke with Jason Cohen who is the CEO and Founder of Analytical Flavor Systems who have created Gastrograph, an AI system that analyzes human sensory perceptions of flavor, aroma, and texture. Food and beverage companies partner with Analytical Flavor Systems to utilize their extensive consumer data to determine what flavor profiles appeal to specific demographics. 

 As of January 2020, 11 states have fully legalized cannabis. And as this number continues to grow, the food and beverage industry is quickly reacting by developing products using CBD and hemp oils. Whether that be edibles or beverages, this growing market is facing a lot of issues. One such issue is the lack of widespread technology that allows manufacturers to manage consumer experience through proper dosage and chemical interactions. This week on Just a Taste, we spoke with Scott Riefler of SōRSE Technology about the booming cannabis market in the food and beverage industry, and how their innovative water-soluble oils are solving many issues for both brands and consumers. 

 Throughout the past several years, many consumers have been increasingly focused on shopping more locally, especially with their produce. However, local farmers oftentimes do not have the resources to be able to supply their produce to a larger scale on their own. They are also at the mercy of environmental influences that may affect their harvest. This week on Just a Taste, we spoke to Patrick Mateer, Co-Founder and CEO of Seal the Seasons, who have created a network of local farmers which allows growers to produce, freeze, and sell their produce in regional grocery stores. We spoke to them about how their business has created an innovative new supply chain for local farmers, as well as the importance of keeping jobs/money within local businesses.