Misha Patel

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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🥃 With distribution getting tougher and wholesalers consolidating, craft distillers are rethinking growth strategies. The winners? Those who diversify into high-margin, story-driven experiences. Ari Klafter — President of the Illinois Craft Distillers Association & Head Distiller at Thornton Distilling — shares how his own distillery is balancing three key pillars: ◾ Distribution | Expanding into 6+ markets while launching a new American Single Malt. ◾ Brick & Mortar | Bars, restaurants, and bottle sales that keep storytelling local. ◾ Events & Experiences | Weddings, distiller dinners, and tours that deliver the strongest margins. 💡 Why it matters: Awards like the Bartender Spirits Awards not only validate quality through blind tastings but also put craft spirits in front of top industry buyers. 📩 For distillers, the playbook is clear — diversify revenue streams, stay nimble, and use recognition to stand out in a crowded market. Hear the full conversation: Craft Distilling: Events, DTC & Creative Revenue Streams | Inside The Drinks Business on our YouTube: https://lnkd.in/eRPstQ-m . . . . . . . [Craft Spirits, Bartender Spirits Awards, Distillery, Inside The Drinks Business, Whiskey Business] CH Distillery Chicago Distilling Company, LLC. Judson & Moore Distillery Maplewood Brewery & Distillery Rush Creek Distilling Skeptic Distillery Co Whiskey Acres Distilling Co Best Friends Distillery Star Union Spirits Witness Distillery Sid Patel

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Devin Peterson joins industry leaders at IFT FIRST to explore the future of clean-label protein innovation and consumer-driven formulation trends. https://lnkd.in/gMWhbnQ9

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📊The Non-Dairy Dessert Market Is No Longer Niche Dairy free/ Plant-based desserts continue to gain real traction in the U.S. market. According to industry research: • The U.S. non-dairy frozen dessert market is estimated at ~$3.5B in 2024 • Forecasted to grow to ~$7.2B by 2034 • Driven by consumer demand for dairy-free, plant-based, and better-for-you options This growth isn't just about ice cream — it reflects broader shifts in consumer expectations around dietary needs, sustainability, and innovation in food formulation. For brands, manufacturers, and foodservice operators, the takeaway is clear: ~ Non-dairy desserts are moving from alternative to mainstream. Our Never Better Foods dairy free/plant based cream cheese and sour cream give you the ingredients you need to give your clients, whether they are consumers or students the great tasting, healthy, nutritious, sustainable desserts they are asking for! Pictured is a tiramisu created by Dr. Junnie Lai, MBA, Chef. We love collaborating with Chefs so please feel free to reach out! And check out the recipe on www.neverbetterfoods.com #PlantBased #DairyFree #FoodTrends #NonDairy #Betterforyou #FoodInnovation #CPG #Foodservice

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Generational flavor preferences are appearing in the personalized nutrition sector, where consumers increasingly are seeking foods for their specific health and wellness needs. ⬇️ Details from Donna Berry ⬇️ https://lnkd.in/g566_qY4 #foodandbeverage #foodindustry #dairy #dairyindustry

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The beverage alcohol distribution system is cracking, and RNDC is the clearest symptom yet. RNDC’s exit from California was already a shockwave: thousands of suppliers suddenly without representation, and thousands of people out of work. Now we’re seeing the next phase: major suppliers defecting, rumors of asset sales, and a broader question no one wants to say out loud: What happens when one of the “Big 3” distributors becomes unstable? For years, conventional thinking was that distributors held all the power. But what we’re seeing now is something more dangerous: The entire system has become fragile. And here’s what’s getting missed in the headlines: The industry is being propped up by smaller and emerging brands. They’re the ones creating new consumers, driving innovation, and giving retailers something fresh to talk about in a category facing a historic decline in drinking. But those same brands are the most exposed when distribution weakens. Because if you’re a small brand with strong demand, strong velocity, or incredible online traffic, but no distributor will pick you up… You’re dead in the water! Not because consumers don’t want you. Because you’re structurally blocked from reaching them. The three-tier system was designed to prevent monopolistic behavior and protect the market. Instead, decades of consolidation have created what is effectively an oligopoly, where in many states there are only 2–3 realistic options for a supplier to scale. So when distribution becomes unstable, it doesn’t just hurt a wholesaler’s P&L. It suffocates the exact brands that are still keeping the category alive. Ahead of Wine & Spirits Wholesalers of America Access Live, I can only think how much longer can the industry pretend this isn’t a structural problem? For an industry this scrutinized, it raises a real question: How has the FTC not stepped in to force change, competition, or modernization? This isn’t just about RNDC. It’s about whether beverage alcohol has built a system that can survive the next decade.

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Barfresh Food Group Inc (BRFH)., a Los Angeles-based maker of frozen, ready-to-blend and ready-to-drink beverages, has completed its acquisition of all the outstanding capital stock of Ohio-based #dairy processor Arps Dairy Inc. The deal was completed primarily for about $1.3 million in debt repayment, funded through an expansion of the company’s existing credit line, according to a release from Barfresh. Adding Arps Dairy’s 15,000-sq.-ft. processing facility already in operation, plus a 44,000-sq.-ft. #manufacturing facility still under construction — both in Defiance, Ohio — expands Barfresh’s operational footprint. For the new facility, Arps has been preliminarily approved for a $2.3 million government grant to support final construction and equipment installation — which is expected to be finished during 2026. Read more: https://lnkd.in/g8KPMq_z #ArpsDairy #FoodManufacturing #FoodMfg #FoodProcessing #FoodandBev #BeverageIndustry #FoodIndustry #Acquisition #FoodBusiness #FrozenBeverages #DairyProcessing #Dairy #DairyProcessor #Barfresh

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Back when I worked on QA at Farmer’s Fridge, we were scaling refrigerated ready-to-eat bowls and salads through vending machines. On the surface, a salad bowl seems simple—but working with multi-ingredient, cold-chain products quickly reveals the complexity behind it. Every product had multiple suppliers, frequent ingredient updates, and strict labeling requirements for allergens and nutrition facts. Coordinating supplier changes, keeping documentation accurate, and monitoring cold-chain compliance were part of the daily rhythm. Seeing how this model has now grown nationwide is fascinating—making fresh fruits and veggies as accessible as a snack, while keeping food safety and quality standards intact. https://lnkd.in/gPS7Yxnq

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A recent Bloomberg article explores how foraging is redefining craft beer by tying brewing more closely to landscape, season, and process. At breweries like Scratch in southern Illinois, recipes are built around what can be gathered that day, turning each beer into a reflection of place and timing. This approach is not about novelty. It is about aligning production with ecological reality and cultural knowledge. Interpreting these beers requires more than trend awareness. It calls for a deeper cultural lens that considers how meaning is shaped through ingredient choices, visual language, and storytelling. Foraging in craft beer is not just about what is used. It is about how each decision reflects a way of thinking about time, labor, and authenticity. Substack Article https://lnkd.in/edNbprcN GPT Analysis https://lnkd.in/eE2vbprV

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Wixon, Inc. in its annual flavor forecast listed three macro trends that will influence new product innovation: nature’s pantry and culinary flair lead the list. Read Jeff Gelski's feature to see which other flavor trend will dominate headlines in 2026 ➡️https://lnkd.in/gzdaErWB ��Credit: Wixon #trends #flavors #news

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🥩🥓 PS Seasoning's 2026 Consumer Behavior Trends identified the latest flavor trends, including global exploration, comfort-driven cuisine, and swicy (sweet and spicy) ingredients, which can be applied to production-ready profiles designed to help meat processors expand offerings. “Our customers look to us to help them stand out in the meat case and on shelf,” said Alexander Betances. “We’re a customer-first company, and in a market where protein costs are shifting and competition is fierce, processors need dependable solutions that differentiate. These flavors are built to perform in the smokehouse, scale with confidence and give our partners a competitive edge.” #FlavorTrends #FoodRetail #MeatIndustry 🔗 https://lnkd.in/ei5g-XAF 📸 PS Seasoning 

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It's a flavor face-off 🍸 With consumers shifting from syrupy-sweet cocktails to more balanced, complex flavor profiles, fruit-forward beverages are getting a refined refresh. Here are two inventive builds showcasing how mixologists are elevating familiar favorites in a side-by-side comparison of flavor profiles and presentations. Read on: https://lnkd.in/ehyKxTc8

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Consumer acceptance is key to commercialization, so how are alternative ingredients and complimentary proteins being received by consumers? Future Food-Tech Chicago will unite expert voices from BlueNalu, Mattson: Innovation for the Food & Beverage Industry, CJ CheilJedang and Mid-Day Squares to discuss the following topics: 🔹 How policy changes and the increasing focus on health and wellness are influencing consumer acceptance of food innovations 🔹 Why it is essential for innovations to offer clear consumer benefits 🔹 Strategies corporates and smaller companies should adopt 🔹 Moving beyond education to inspire meaningful changes to consumer behavior Join moderator Ashley Hartman, Managing Partner, Bluestein Ventures, and this expert panel on June 3, and be part of the discussion. Don’t miss out! Secure your ticket today → https://lnkd.in/eafpsGvF Download the summit brochure to find out more about the program and speakers → https://lnkd.in/dtURYev8

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Is Pistachio the New Matcha? Understanding the Fastest-Growing Global Flavor Trend Pistachio has quietly crossed an important threshold in 2025—from a premium garnish to a strategic ingredient shaping global food and beverage innovation. Recent industry analysis shows that pistachio has outperformed matcha and yuzu in terms of price growth, menu penetration, and product innovation. What was once niche indulgence is now a symbol of modern luxury across cafés, bakeries, chocolatiers, and FMCG brands worldwide. What’s driving pistachio’s rapid rise? • Demand surge across regions From European chocolatiers to Middle Eastern dessert houses and Asian cafés, pistachio-based products are dominating menus. Restaurants globally reported nearly a 70% increase in pistachio offerings in the last year alone. • Strong price momentum Global pistachio prices jumped by ~35% in a single year, outpacing traditionally volatile commodities like cocoa and coffee. By April 2025, nearly 90% of the 2024 U.S. pistachio crop was already sold, signaling tight supply. • Supply-side constraints Limited production, climate variability, and unpredictable weather patterns are reinforcing scarcity—enhancing pistachio’s exclusivity and premium positioning. • Visual + sensory appeal Its natural green color, rich mouthfeel, and versatility across sweet formats have helped pistachio evolve from a flavor choice into a cultural and culinary phenomenon. A market positioned for long-term growth Industry projections indicate that the pistachio market is expected to grow at ~11% CAGR through 2032. This outlook is already influencing strategic decisions—brands are securing sourcing contracts early, investing in pistachio-based formulations, and prioritizing flavor-led differentiation. The key question for the food industry is no longer whether pistachio is popular—but whether modern menus and product lines can afford to ignore it. Why this matters for agriculture and sourcing For producers, processors, and Agri-entrepreneurs, this trend highlights the growing importance of: • climate-resilient nut cultivation • long-term orchard planning • traceable and quality-consistent supply chains • flavor-driven value addition at the farm level At Mrittika Harvest, we see such shifts as a reminder that agriculture and food trends are increasingly interconnected—and future-ready farming must align with evolving global demand. 💬 Do you see pistachio as a short-term craze or a long-term category shift? Let’s discuss. #MrittikaHarvest #GlobalAgriculture #FoodTrends2025 #Pistachio #AgriValueChains #FlavourInnovation #Horticulture #SustainableSourcing #AgriBusiness #FutureOfFood

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Institute of Food Technologists (IFT) 2025 is officially in the books! Last week the world’s largest food science and innovation expo took Chicago’s McCormick Place by storm, and of course Edlong was there for all of it. Check out our Top 3 Takeaways from the event and a view from booth #S3073 - https://bit.ly/4lAKgRC   #Edlong #IFT2025 #FlavorInnovation #FoodTech #DairyInspired #PlantBased #CleanLabel #IFTFirst #TasteTheFuture #FoodandBeverage #Recap #IFTRecap

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