Although summer is fading, ice cream season remains in full swing for millions of sweet-toothed Americans. Last year consumers in the U.S. bought $13.7 billion worth of the dessert, an enormous number that doesn’t even include restaurant sales. And according to a recent study, 40 percent of Americans will eat ice cream in any given two-week period. Nevertheless, on the whole people consume a lot less of the cold stuff than they did 25 years ago. Back in 1989 Continue reading
As people become more skeptical of the ways science intrudes on the content of their food, controversial products like genetically modified crops face increasing opposition. That’s bad news for AquaBounty Technologies, a company that has been producing genetically modified salmon for more than 20 years. Called the AquAdvantage, the fish reach market size in two years rather than three. In order to engineer the salmon, scientists combine the gene of a large Chinook salmon with a gene from a fast-growing Continue reading
For many entrepreneurs, the best ideas come around when you least expect it. That’s what happened to Chelsea Briganti and Leigh Ann Tucker after they graduated from New York’s Parsons The New School for Design in 2010. In an effort to expand their portfolios, the pair of young designers entered a number of product creation competitions. At one event centered on Jell-O, Briganti and Tucker designed an edible drinking glass using agar, a seaweed-based gelatin that is odorless and Continue reading
On the surface, it might seem like bungee jumping and fine dining don’t have much in common. But at a company called Dinner in the Sky, elements of these two seemingly unrelated concepts are combined to create an incomparable dining experience.
The business began in 2007 when a European restaurant association hired marketer David Ghysels to put together a suspended aerial dinner for promotional purposes. Ghysels teamed up with bungee-jumping expert Stefan Kerkhofs to design an advanced high-wire table that Continue reading
In the world of fine dining, the food may be the focus, but the customer is king. That’s certainly the case at New York’s exclusive Eleven Madison Park, where professional servers iron table linens and polish silver before diners arrive. Like any three Michelin-star establishment, they want to ensure that guests will be as comfortable as possible even before they sit down to eat. While this includes primping that is common at other elite eateries, the maître d’ at Continue reading
If there’s one snack Americans love, it’s chips and dip. But more than a few snackers would be turned off if they found a big bowl of hummus next to their tortilla chips. That’s because 80 million people in the U.S. have no idea the popular Mediterranean chickpea dip even exists. Over the last few years the food company Sabra has been trying to change that fact by making hummus more accessible to American palettes. After all, with only 26 Continue reading
Although the American economy is slowly recovering, the job market is not. Low and minimum wage work has driven much of the recovery while mid-level jobs that disappeared during the recession have failed to rematerialize. Confronted with this bleak “new normal,” many people in both the private and public sectors have called for an increase to the federal minimum wage. Advocates for change point to cases like that of Anthony Goytia, who must supplement his salary as a Wal-Mart clerk Continue reading
The information that appears on food packaging is under more scrutiny than ever as many people carefully count their calories and regulators research companies’ health claims. However, there’s one line on nearly every item of food that bamboozles both consumers and producers alike: the “sell by” date. Or should we say the “use by” date? Whatever name it goes by on a particular package of food, misunderstanding of its meaning causes Americans to toss out more than 40 percent of Continue reading
As Americans become more health conscious, food companies have had to come up with increasingly creative ways to keep people snacking. In fact, just last month we featured an article in the newsletter about how smaller packaging can lead people to eat more than they normally would. But for a growing number of consumers, fatty snacks like candy and potato chips are to be avoided no matter how they’re packaged. That’s why a number of niche brands have popped up Continue reading
Though it might not seem like it to the casual snacker, packaging plays a big part in the way we eat. Food companies spend a fortune studying the psychology behind our eating habits in order to discover the most effective pathways into America’s stomachs. Surprisingly, they’ve found out that perhaps the best way to keep customers snacking is through resealable packages rather than individually wrapped ones. For example, research conducted by Hershey showed that individual wrappers on items like candy Continue reading