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San Francisco, California, United States
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Articles by Barb
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#SaveYourFaveRestaurant
#SaveYourFaveRestaurant
By now your pantry’s full of pasta, your fridge is full of fruit, and your freezer’s frenzied with frozen corn. You can…
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Barb Stuckey posted thisI'm so proud of the Almond Board of California, and specifically the most energetic and committed team member, Guangwei Huang, on getting GRAS approval for using almond hulls in human foods and beverages. It's been a long journey of discovery and regulatory approval, but the final result is a testament to ABC's commitment to sustainability. This will be an upcycled ingredient with multiple uses once commercialized. We at Mattson: Innovation for the Food & Beverage Industry are proud of the small contributions we were able to bring to this endeavor. And we're hoping there will be more, because we can't wait to start using this new and novel ingredient for our clients!
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Barb Stuckey reposted thisMattson: Innovation for the Food & Beverage Industry
Mattson: Innovation for the Food & Beverage Industry
1moBarb Stuckey reposted thisExciting news! We are collaborating with the The Culinary Institute of America to be the exclusive launch partner for MattsonIQ™, our AI platform built to help food professionals explore ingredients, cuisine, and nutrition faster and more deeply than ever before. Read the Press Release Here: https://lnkd.in/gxfmBrYr We are also launching the Mattson AI Lab @ the Culinary Institute of America, where we will apply AI inside real culinary and innovation workflows. This is not theory, but real-world experimentation. If there is one thing we have learned on our AI journey, it is this: AI does not replace creativity. It amplifies it. It is RI+AI™ (Real Intelligence plus Artificial Intelligence). If you would like to explore what AI-enabled innovation could mean for your business, reach out. We would love to talk. #Mattson #FoodInnovation #AI #CulinaryInstituteOfAmerica #MattsonIQ #RIAI #wemakefoodhappen -
Barb Stuckey shared thisWhen we heard that Friend-of-Mattson Michiel Bakker was going to be the new President & CEO of the Culinary Institute of America, we knew that things would be different in a very good way. With his background leading the Google Food Team, there was no question that he'd find a way to bring technology innovation to the decades of expertise of the CIA, giving the venerated educational powerhouse another way to work, think, learn, and, of course, cook. We at Mattson are so fortunate to have Chief AI Officer Steve Gundrum who never stops inventing new tools, and never stops pushing our use of AI to make us more productive and creative. His long-term partnership and friendship with Michiel has reached a new high in this announcement. We're thrilled to be launching MattsonIQ with the CIA, under Michiel's leadership. It's a great time to be at Mattson: We Make Food Happen!Barb Stuckey shared thisPaving the Way to 2035 This past week, we announced a groundbreaking partnership with Mattson: Innovation for the Food & Beverage Industry—a U.S.-based food and beverage product innovation firm and recognized leader in bringing artificial intelligence (AI) to the food and beverage space. Our collaboration kicked off with two components. First, MattsonIQ™, an AI platform designed to open new pathways for discovery and innovation across the global food industry. MattsonIQ will accelerate the pace of learning, serve as a platform for brainstorming, inspire creativity, and much, much more. But what really excites me is, that while most industry professionals will use MattsonIQ as a research and exploration tool, the CIA will go far beyond that with the Mattson AI Lab @ The Culinary Institute of America. The Mattson AI Lab @ The Culinary Institute of America—a living innovation engine that will allow our students and faculty to explore new ideas faster, test them more intelligently, and apply critical thinking skills at the intersection of creativity and technology. Through this lab, faculty and students will learn how to: * Convert MattsonIQ insights into polished presentation decks * Transform culinary research into visual storytelling * Build teachable modules from a single word query (enabling creation in minutes to hours vs. days to weeks) * Glimpse an entire menu or product life-cycle—from concept to R&D to marketing to delivery—informing how to build that menu or product Led by Provost Jeroen Greven, and Vice President of Academic Affairs Michael Sperling, the lab will be piloted by a select number of CIA faculty and students who will collaborate closely with Steve Gundrum, Mattson’s Chief AI officer, and Jennifer Hoolhorst Pagano, Mattson’s AI director, learning how to apply AI to push boundaries, reimagine what’s possible, and help define how AI transforms food innovation. To be (overly) clear, neither of these tools is a substitute for the human intelligence of our faculty and students. AI does not, and cannot, replace human judgment, creativity, and craft. Rather, these tools are collaborative instruments—extensions of our internal teams—that will elevate our faculty’s already vast expertise, help us define responsible and ethical uses of emerging technology, accelerate the exploration of ideas, and enhance the marketability of our students as they graduate into the industry. This is truly a #proud2bcia moment, and an important step in our journey to Vision 2035, and I'm looking forward to seeing how our faculty and students will use this new tool. https://lnkd.in/gDc6CJ24 Justin Shimek, Michael Kaufman, Michael D'Addario, Ph.D., Amelia Asperin, Sergio Remolina, Amanda Secor, Tiffany Poe CEC CHE MCPC, Hans Steenbergen, Peter Klosse, Nadav Berger, Douglas Gayeton, Sara Roversi, Pam Smith, RDN
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Barb Stuckey shared thisWe've been talking about the growth of GLP-1 use for 3 years now. If you're not already executing against it with a pipeline of products for the ~23% of the US that's on them, please let us help you create a strategy around this somewhat NEW consumer population! And if you're going to RCA, don't miss Katie and Erin's talk.Mattson: Innovation for the Food & Beverage Industry
Mattson: Innovation for the Food & Beverage Industry
1moBarb Stuckey shared thisAttending the 2026 Research Chefs Association Annual Conference & Culinology® Expo? Don’t miss Chief Innovation Officer Katie Hagan and Senior Innovation Manager Erin McGlothlin’s session, “Menu Development in a GLP-1 Era.” They’ll share practical insights on how GLP-1 medications are reshaping the foodservice landscape and what it means for menu strategy, portions, and consumer expectations. Date: March 10, 2026 Time: 1:00pm - 2:00pm Location: The Westin Westminster in Westminster, CO Register here: https://lnkd.in/gZwactif -
Barb Stuckey shared thisThere's no one better equipped than Jaime to talk about GLP-1 formulation techniques!Mattson: Innovation for the Food & Beverage Industry
Mattson: Innovation for the Food & Beverage Industry
1moBarb Stuckey shared thisChief Technology Officer Jaime Reeves will be speaking at Washington State University Extension’s Food Ingredient Technology (FIT) Short Course with a session you won’t want to miss: “Designing for the GLP-1 Consumer: AI-Powered Innovation Across Shelf and Menu.” If you haven't thought about this population of consumers, there's still opportunity for your brand to support users' health journeys. Date: February 24, 2026 Location: DoubleTree Hilton Hotel Seattle Airport To register and learn more, click here: https://lnkd.in/gTdJumXr -
Barb Stuckey shared thisThank you, Specialty Food Association, for allowing me to talk about some of the most relevant trends from 2025 and for 2026, namely, the ever-moving ground beneath us as the current administration publishes new guidelines for nutrition and health, while the tariff and cost situation remains challenging. The question is what to do in an environment of uncertainty: innovate? renovate? Uncertain? Reach out to me or Mattson.
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Barb Stuckey shared thisI'm lucky enough to work with Emily, a brilliant superstar in the making. If not already made. She's one of our incredible Innovation Managers. Check out her thoughts.Barb Stuckey shared thisAfter a slow 2024, food and beverage innovation is showing signs of renewed momentum. For R&D leaders, the reset offers a chance to rethink not just what they create—but how they create it. Experts at Mattson: Innovation for the Food & Beverage Industry point to five strategies driving lasting innovation: look beyond your own category for inspiration, solve pain points that truly matter, bring outside perspectives into the process, test concepts in real-world conditions, and build for scale from the start. The takeaway: meaningful, enduring innovation isn’t about chasing what’s new—it’s about designing what works, lasts, and delights consumers in the real world. #FoodInnovation #ProductDevelopment #RDBeverage #CPGTrends #FoodAndBeverage #InnovationStrategy #ConsumerInsights #FoodTech #BrandStrategy #FoodTrends [ Alexander Sikov/iStock/Getty Images Plus via Getty Images ]
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Barb Stuckey posted thisI'm thrilled to be at the Culinary Institute of America (CIA) this week. After presenting to the Healthy Menus Summit," I get to sit back, immerse myself in the Workds of Flavor content and eat and drink the trends that you'll be seeing on menus in 2026. I'm also really excited and happy to socialize that CIA is now offering a graduate degree in Culinary Therapuetics, otherwise referred to as "food is medicine." It couldn't be more important than RIGHT NOW. #CIAWOF
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Barb Stuckey shared thisScary Artificial Colors! So clever, Gina, Kelly, and Michelle!!Mattson: Innovation for the Food & Beverage Industry
Mattson: Innovation for the Food & Beverage Industry
5moBarb Stuckey shared thisThings got spooky at Mattson this Halloween! Congrats to the Artificial Color Team for winning scariest costume. Nothing haunts food innovators more than a dash of FD&C Red 40. From Starbucks’ strawberry matcha latte to Canadian Bakin’, our team mixed up a recipe for creativity. No tricks, just tasty innovation.
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Barb Stuckey liked thisGrateful for the spotlight and proud to be part of a company that celebrates women’s voices, not just this month, but every day. To all the women building their paths: stay true to your values, surround yourself with people who inspire you, invest in meaningful relationships, and enjoy the journey!Barb Stuckey liked this😎 Celebrating Women’s History Month! Meet Melanie Plaz Casado, Vice President of Marketing at Calbee America—a leader shaping the future of snacking with creativity, vision, and impact. This month, we’re spotlighting her journey, her approach to leadership, and the women who inspire her. 👉 On what has shaped her leadership style: “Working across different industries, cultures, and countries has shaped my leadership by teaching me adaptability, empathy, and the importance of listening first. I’ve learned that great leadership is about bringing out the best in people, creating clarity, and building trust to navigate complexity together." 👉 On advice for women growing their careers in food manufacturing or CPG: “Build a strong support system of mentors and sponsors who challenge you, guide you, and advocate for you. Choose organizations and teams where your values align because that’s where you’ll do your best work. Surround yourself with people who inspire you, invest in meaningful relationships, and most importantly, find joy in what you do every day!” 👉 On the women who inspire her: “I’m most inspired by women who stay true to who they are: their values, their priorities, and what matters most to them. Those who embrace both a fulfilling career and a rich personal life and show that success doesn’t have to come at the expense of either.” #WomensHistoryMonth #WomenInLeadership #CalbeeAmerica
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Barb Stuckey liked thisBarb Stuckey liked thisAfter 45 wonderful years in the food and beverage business, I officially close this chapter today and begin a new one as Paw Paw. Have met so many wonderful folks along this journey! Cheers to all!
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AJ Flick
WildBlue Press • 1K followers
When it comes to private label strategy at Sprouts Farmers Market, CEO Jack Sinclair says metrics aren't the driving factor. "If you bring great products to the marketplace," Sinclair told a packed room at the PLMA - Private Label Manufacturers Association leadership conference, "the customers will come. "It'll be what it'll be." When it comes to emerging challenges in the private label industry, "No question, health will play a bigger role." Consumers are more conscious about what ingredients are in the products they consume, he said. "They don't want the product to look like a chemistry set." At Sprouts, this means store brand products with simpler ingredients and a new personal care line, Real Root. As seriously as Sinclair takes business, he leaves room for levity. "We have fun," he said in his Scottish brogue. He described a visit a store by British actor Tom Holland. "I don't know if you know Tom Holland. I didn't know Tom Holland. He played Spider-Man. "So I asked, 'Well, did you come in through the window?'" Sinclair's visit capped the two-day conference at Mountain Shadow Resort Scottsdale, which also feature talks on how the proliferation of GLP-1 drugs will affect the industry, the power packaging plays in driving consumer interest and emerging opportunities in convenience stores for private labels. Learn more in the July issue of Gourmet News. www.gourmetnews.com #plma #Sprouts #privatelabels #storebrands #cstores #glp1
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J. Rene O.
Mitsui & Co., Ltd. • 2K followers
Whole Foods Market's strategy is now operating on two distinct, powerful frequencies: Experience and Automation. The simultaneous expansion of "Sip & Spin" and the rollout of the Automated Micro-Fulfillment Center (MFC) reveal the comprehensive nature of the Amazon/Whole Foods latest master plan. Here is how both fit into the long-term strategy: - The Experiential Win: By adding features like "Sip & Spin", WFM converts a transactional grocery trip into an experiential destination. This increases dwell time, boosts customer loyalty, and drives higher basket sizes—a crucial way for physical retail to compete with pure-play e-commerce. - The Fulfillment Win: The new "store-within-a-store" and MFC are a logistical game-changer. They merge Whole Foods' organic inventory with Amazon's national brand inventory under one roof. The physical store is instantly leveraged as a highly efficient, automated e-commerce fulfillment hub, enabling faster, cheaper online delivery and pickup by combining two previously separate product universes. The net result? The physical Whole Foods store is no longer just a store. It is both a Neighborhood Hub that builds brand affinity and a High-Speed E-commerce Warehouse that enables Amazon to dominate online grocery fulfillment. #WholeFoods #Amazon #RetailStrategy #GroceryTech #ECommerce #SupplyChain #FoodIndustry #CPG #GroceryRetail #Supermarket #Fulfillment
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Trevor Hague
tbd ventures • 15K followers
NextFoods, Inc. ,Parents of GoodBelly+ Cheribundi just raised $10M led by ECP Growth If you build in functional CPG, this is a great mini case study in how growth actually gets funded and what operators should pay attention to. 1) Doors matter… but turns are the business They’re reportedly sitting at 24,000+ points of distribution nationwide and grew footprint about 10% in the last two months. That’s solid. But here’s the real lesson: door growth only works if velocity shows up. 2) A brand refresh can be a revenue lever (when it creates clarity) GoodBelly’s recent packaging/brand refresh was tied to a reported 40%+ lift in retail velocities. “Brand” isn’t colors and fonts it’s speed of understanding at shelf. If a shopper gets it faster, conversion goes up. Period. 3) The shot category is crowded so specificity wins GoodBelly reformulated its 2oz Wellness Shots and launched them nationally at Whole Foods. The formula callout that jumped out to me: 3g of prebiotic fiber. The lesson: in crowded formats, you can’t be “general wellness.” You need to own a job (gut, sleep, recovery) and build your product + messaging around that single outcome. 4) Innovation + retail expansion is the 1–2 punch They’re aiming that capital at innovation across gut health, recovery, and sleep, while also pushing deeper into national retail. And there’s more in the pipeline: they’ve previewed a quart-sized GoodBelly item with 11g plant-based protein targeted for Q1 2026. My founder takeaway: capital doesn’t fix a business it amplifies it. If your positioning is crisp and your product delivers, funding helps you scale faster. If not, it just helps you burn faster. If you were deploying $10M in functional CPG heading into 2026, what’s first: velocity, innovation, or sharper positioning? #CPG #FunctionalBeverages #Wellness #TrevorHague
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Ilanit Bar-Zeev
Vanilla Vida • 4K followers
Important discussion shared by PeakBridge on ultra-processed foods and the clean-label movement that is growing louder. But one surprising reality is rarely discussed: Most “vanilla flavor” used in food products is not real vanilla. Not because companies don’t want to use it — but because natural vanilla supply has historically been too fragile, volatile, and limited to support global demand. For decades, the industry filled this gap with synthetic flavor systems. If the food industry is truly moving toward cleaner labels and real ingredients, then the ingredient supply chains behind them must evolve as well. At Vanilla Vida, our mission is to help enable that shift by building a scalable and reliable natural vanilla supply chain — combining controlled farming and industrial curing to bring stability to a historically unpredictable crop. #TheVanillaParadox
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Tony Martens
Plantible Foods • 7K followers
Complex topic with unclear definitions. Statements like "what you have in your kitchen cabinet" dont seem to make any sense given that this is based on whatever the food industry has provided you with. If protein ingredients are considered to be ultra-processed, how would people classify whole eggs and egg whites? Irrespective of the debate about whether an animal is secretly a form of processing to convert feed into food (ingredients), eggs come in a shell. Let's say you crack the shell, remove the liquid egg, and separate the egg white from the yolk for dietary reason. You separate the protein from the fats, increasing protein purity/concentration. The egg white is then fried in the pan, removing moisture and changing the structure of the protein. Is this fried egg ultra-processed? To me it feels that if we call whey protein or soy protein ultra-processed, a scrambled egg white should be considered equal.
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Eric Schroeder
Sosland Publishing (World… • 559 followers
Baking & Snack's Pro Tip series is great resource for bakers -- if you've never checked it out, now is the time. Over the past month industry experts have provided insight into a variety of issues, including Richard Charpentier of Baking Innovation's breakdown of the difference between bleached and chlorinated flour; Purdue University's Senay Simsek's advice to go green by incorporating microalgea into bread; Jeff Dearduff's suggestion to seek a different perspective when looking to solve everyday problems in the bakery; and Kyle Brixey's tips for avoiding crippling cyberattacks. A simple site search for "Pro Tip" unlocks a wealth of industry knowledge. Head over to bakingbusiness.com to check it out!
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Steve Hardek
14K followers
Exciting news! Jason Li returns as Chief Innovation Officer, leading our exploration into new delivery system science for flavors in beverages and food. We're also expanding our technology into fragrances and delving into temperature-sensitive actives. Stay tuned for more fantastic announcements to come. Check out the full press release here: https://lnkd.in/gaSfpEy9 #Zoom #Innovation #Flavors #Fragrances #Technology #Encapsulation #SprayDrying #LowTemperatureSprayDrying #Delivery #Probiotics #Enzymes
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Performance Foodservice
75K followers
Friday Flavor Trends: Why Bread Means Business This isn’t your average carb talk—breads now serve as profit-driving powerhouses. Learn how premium breads can transform menu items like burgers, sandwiches, and more, boosting brand appeal and guest satisfaction. 🔗 Explore the full article and rethink your bread strategy: https://ow.ly/jK9o50Wh205
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Virginia Lee
The Curious Foodie LLC • 5K followers
The rise of natural colors amid regulatory change was one of three standout themes at the recent Institute of Food Technologists (IFT)’s annual expo, #IFTFIRST. I wrote about the rise of natural colors, a deeper commitment to fat, salt, and sugar reduction; and a growing industry response to the popularity of GLP-1 drugs in my recap for The Food Institute. Today, I will focus on natural colors seen on the expo floor. I'll cover regulations on natural colors, sugar reduction, and GLP-1 drugs later in the week. 𝐑𝐞𝐝-𝐡𝐨𝐭 𝐝𝐞𝐦𝐚𝐧𝐝 𝐟𝐨𝐫 𝐧𝐚𝐭𝐮𝐫𝐚𝐥 𝐜𝐨𝐥𝐨𝐫𝐬 𝐚𝐭 𝐈𝐅𝐓 𝐅𝐈𝐑𝐒𝐓 I learned about the growing demand for natural colors, technological advancements making natural colors more vibrant and stable as well as the challenges that the food & beverage industry faces in switching from synthetic dyes to natural dyes by talking to multiple experts including Alice Lee, Technical Marketing Manager at GNT Group, Dana Osborn, Marketing Manager at California Natural Color, and FUL Foods CEO and Co-Founder Julia Streuli. 𝐂𝐨𝐧𝐬𝐮𝐦𝐞𝐫𝐬 𝐚𝐫𝐞 𝐜𝐨𝐧𝐜𝐞𝐫𝐧𝐞𝐝 𝐚𝐛𝐨𝐮𝐭 𝐚𝐫𝐭𝐢𝐟𝐢𝐜𝐢𝐚𝐥 𝐝𝐲𝐞𝐬 The extensive news coverage about synthetic dyes is impacting consumers, with over 75% of U.S. shoppers saying they are concerned or somewhat concerned about consuming food and beverages containing artificial colors, according to a survey of 500 U.S. shoppers conducted in July 2025 by Veylinx for Oterra. 𝐌𝐮𝐥𝐭𝐢𝐩𝐥𝐞 𝐯𝐢𝐛𝐫𝐚𝐧𝐭, 𝐬𝐭𝐚𝐛𝐥𝐞, 𝐚𝐧𝐝 𝐜𝐥𝐞𝐚𝐧-𝐥𝐚𝐛𝐞𝐥 𝐚𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞𝐬 𝐭𝐨 𝐬𝐲𝐧𝐭𝐡𝐞𝐭𝐢𝐜 𝐝𝐲𝐞𝐬 • FUL Foods showed its BLUwater sparkling spirulina water and FULBLU spirulina syrup. • Givaudan showcased its Amaize Orange Red Non-GM corn derived Anthocyanin grown and extracted in North America as an alternative to Red 40 that can be used in low Ph beverages. • GNT’s booth featured a “Color Your Snack Adventure” interactive snack bar that allowed visitors to top a savory or sweet snack base with their choice of seasoning featuring bold EXBERRY shades. • Lycored introduced three new colors produced from beta-carotene derived from the Blakeslea Trispora fungus - StellarYellow A, StellarYellow C Clear, and OrangeOvation Clear - to serve as nature-based replacements for Yellow 5 and 6 across applications including beverages, UHT dairy and plant-based UHT, gummies, sauces, and fruit preparations. • Oterra served Slushies – Red-y or Not, Purple Reign, Pickle Me Crazy, and Cloudberry Kiss- using its natural colors derived from red sweet potato, turmeric, Jaqua fruit, purple sweet potato; flavors from Bell Flavors & Fragrances, and Twang Foodservice Cucumber Chili Lime Salt (Pickle Me Crazy). • Sensient Food Color showcased its new Marine Blue Capri, a spirulina-based alternative to Blue 1 that provides a light-stable bright blue in low pH beverage applications and can be combined with yellows or reds to create green or purple shades. https://lnkd.in/gp62s67N
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Angela Anandappa Ph.D.
Alliance for Advanced… • 7K followers
The regulatory landscape for food innovation is shifting, and the days of flying under the radar with self-affirmed GRAS might be numbered. This panel is just wrapping up at the Future of Protein Product event in Chicago. It covered the changing landscape in GRAS (Generally Recognized As Safe) notifications, featuring industry food regulatory experts Dr. Kantha Shelke, Ph.D. Gregory Jaffe , and Dr. Michele Champagne covered a lot of ground. If your company works with novel food ingredients, here are the critical takeaways you need to know: • The Potential End of "Self-Affirmed" GRAS: The panel highlighted an upcoming proposed rule that could eliminate the voluntary process within the next 2-3 years. Companies currently relying on self-affirmation should start preparing for mandatory FDA notification now to stay ahead of the curve. • State vs. Federal Tension: As federal processes evolve, states aren't waiting around. We're seeing a rise in state-level activities, from proposed independent registries to banning certain GRAS substances in school foods, and even pushing for new warning labels. Navigating this patchwork of regulations will get dicey. • Industry Action is Critical: When the FDA's proposed rule drops, public comment is your most powerful tool. The agency is legally required to utilize these comments when making final decisions. If you want to protect your products and industry, you must contribute to the administrative record. A massive thank you to the panelists for breaking down such a complex and vital topic! Is your company currently planning to shift from self-affirmed to mandatory FDA notification? Let’s discuss in the comments! 👇 #FoodSafety #GRAS #FoodScience #RegulatoryAffairs #FDA #FoodInnovation #JohnsHopkinsUniversity #Biosafe Alliance for Advanced Sanitation
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Nosh.com
17K followers
Food Integrity Collective introduced the first “Non‑UPF Verified” standard to audit processing and rebuild trust in packaged foods. 🏷️ Launching Nov. 11, the framework—led by Non-GMO Project founder Megan Westgate—assesses both ingredient and finished-product processing, requires at least 70% minimally/moderately processed inputs, and sets category-specific caps on added sugar. 📅 Most industrially produced inputs and many gums/emulsifiers are out, natural flavors face heightened disclosure, and oils/sodium are evaluated by how they’re made rather than blanket limits. 🧪 Sixteen brands including Amy’s Kitchen, Simple Mills and Spindrift piloted the program as FIC refines what counts as “conditional” vs. prohibited—signaling more changes ahead. https://lnkd.in/gtiyenVk #FoodAndBeverage #CPG #UltraProcessedFoods #FoodStandards #CleanLabel #IngredientTransparency #ProductDevelopment
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Omnivore | A Food & Beverage Advertising Agency
3K followers
What do crunchy snacks, Gen Alpha, and smart tech in C-Stores have in common? They’re all part of the latest shakeups in food & beverage. Our newest blog dives into: ✅ Why teens are influencing flavor trends (bye, swicy—hello, crunch!) ✅ How in-store deals are winning back shoppers vs online ✅ The role of AI and automation in convenience retail ✅ And the brands Gen Alpha loves Get the insights that matter most to F&B marketers, manufacturers, and retailers. 👉 Read now: https://bit.ly/4lD5VJc #FoodTrends #GenAlpha #SmartTech #ConvenienceStores #OmnivoreAgency
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Wine Industry Network
93K followers
It's time to rethink by-the-glass wine programs. Box-to-glass (BTG) wine eliminates oxidation, waste, and margin erosion while delivering 30+ days of freshness after opening. The bottle-based model is riddled with inefficiencies — this expert editorial makes a compelling case for why serious producers should embrace alternative packaging without sacrificing quality. https://lnkd.in/gqKGVkEs
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Brewbound
36K followers
Growth for spirits-based RTDs is cooling even as on-premise demand and novel flavors create pockets of opportunity. 📉🍸🔥 According to bev-alc consulting and data firm 3 Tier Beverages, overall category expansion has slowed, while gains in the on-premise channel and emerging flavor profiles point to selective upside. The findings suggest brands and operators should prioritize on-premise activation, draft programs and flavor innovation to capture shifting consumer preferences. https://lnkd.in/gh-6xN66 #BeverageIndustry #RTD #Spirits #OnPremise #FlavorInnovation #AlcoholTrends
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CorpGov
2K followers
J&J Snack Foods Corp Foods CEO Dan Fachner on Dippin' Dots, LLC ’Acquisition: ICR Conference 2026 🍦They discussed the company’s more than 30 strategic acquisitions including the Dippin’ Dots acquisition 📈How J&J is positioning itself for improved margins and long-term growth among other topics. See more: https://lnkd.in/esfzSatN
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Baking & Snack
19K followers
Baking & Snack Editor Charlotte Atchley shares today's top takeaway from Institute of Food Technologists (IFT) First 2025 in Chicago. Her top takeaway is all about GLP-1s at the show. Conversations about GLP-1s are circling the show from #MAHA to cost reduction and reformulation. #IFTFIRST
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Technomic, Inc.
28K followers
From GLP-1-friendly menu innovations to bold beverage creations and “swavory” flavor mashups, new menu trends are shaping the future of foodservice. The latest U.S. and Canada State of the Menu reports highlight the trends, forecasts and strategies operators are using to stay competitive. Read the full press release in the Technomic newsroom: https://zurl.co/MKiuL
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myra kressner
Vision Group Network • 3K followers
At this virtual Summit, in addition to Global Convenience Vision Group, members from all 7 Vision Group Network Groups will share their actionable take-aways for convenience retailers of all sizes, as well as for their solution providers and suppliers.
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Charlotte Atchley
Sosland Publishing • 2K followers
This may be my last top takeaway from #IFTFIRST but my takeaways could not be contained into three videos. In addition to the MAHA move away from artificial colors, there continues to be a general move toward clean label formulating. that's not slowing down anytime soon. Interest in BFY and value-added formulating remains high. While consumers are watching their grocery bills, they are willing to pay more for food that packs an extra nutrition punch. Finally, there is still a place for low-carb, but customer and consumers are resonating with keto-friendly and low net carb moreso than hard and fast keto diets. Further evidence that consumers are looking at healthy eating that's sustainable long term.
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Barb Stuckey
Canada
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