November 17, 2015 Article in Hazelblog, the official food waste awareness and food-tech blog of Hazel Technologies LLC. This article details the 7 Foodtech startups that will have market share in food delivery in 2016
Increasingly, consumers are seeking products with personalized packaging, instead of ones merely emblazoned with a brand’s name. With the rise of extreme individualism, they want ways to put their own stamp on the products they purchase. Brands can benefit by letting people customize labels, forging a deeper connection that can lead to long-term loyalty.
From savory yogurt and coffee fruit infusions, to switchel – apple cider vinegar-based concoctions that offer a modern twist on a centuries-old tradition - Sterling-Rice Group (SRG) highlights 10 culinary trends it predicts will inspire packaged foods and foodservice menus in 2016.
Fans of the simple meat and seafood dishes at Barrafina will queue halfway down Adelaide Street for a seat at London’s most lauded tapas bar. But the informal approach to quality dining is not the only thing that makes the award-winning Spanish restaurant stand out.
Michael Plishka's insight:
What type of angles do you think women chefs bring to Innovating with, and experiencing, food?
Think twice before killing the next cockroach you find in your apartment.
A team of scientists at India's Institute for Stem Cell Biology and Regenerative Medicine discovered that cockroach milk may be the greatest superfood of them all.
The Pacific beetle cockroach (the only kind that gives birth to live young) feeds it's babies by lactating protein-dense crystals, which pack fats, sugars, amino acids, and more than four times the nutrition of cow's milk.
"It's time-released food," project lead Subramanian Ramaswamy told The Times of India. "They can be a fantastic protein supplement."
But don't swap out your smoothie's almond milk just yet. Despite it's nutritional value, cockroach milk is extremely high in calories.
Researchers are currently working to sequence the genes so they can be reproduced in a lab—and the world can avoid the horror of a cockroach milking farm.
PEORIA — So you’re going on about your meal and, for whatever reason, a morsel escapes and lands on the floor. Do you eat it after one second? After five? Ten? That question was posed Tuesday evening by infectious disease specialist Dr. John Farrell at the University of Illinois College of Medicine at Peoria. He spoke on the fact and fiction of the “five second rule,” an unofficial standard for how long it might take harmful bacteria to scurry toward your snack and take
Michael Plishka's insight:
Who wants to partner in designing a restaurant where the food is purposely dropped on the floor and then eaten?
When you want an icy cold beverage from a can or bottle, you would normally go to the refrigerator and pull out your drink of choice. Of course, there's always the occasion where you don't have that luxury. Say you're on a picnic, and haven't had enough time for it to cool, or ran out, and had to buy more at the store, but also haven't had the time to…
How do you begin to say thank you to one of our greatest living chefs? Gratitude was the feeling that came over me as I thought of what chef Thomas Keller has done to develop a level of upmost culinary excellence that has surpassed the challenges of time, economic hurdles, and increasing competition in the restaurant industry.
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