Thom King launched into the stevia business before it was considered a food product and was firmly a supplement. After stevia and other naturally derived, high intensity sweeteners were promoted to food status, Steviva took off. Now the brand offers more low-calorie sweeteners, including Monk fruit and agave, and the retail line features creative blends…
The thing I love about going to trade shows is that you meet innovators and entrepreneurs at varying stages of business growth. I wandered through the Oregon State Food Innovation Center’s Incubator Alley to meet with entrepreneurs who were often first launching into the market to see what was new. I was in for a…
How Writing a Food Label for Beef Jerky led Lev Berlin to Create Recipal Lev Berlin and his friends at SlantShack were trying to create customizable jerky and needed to create nutrition facts panels for the different options.Most nutrition database services are often very expensive and may be more than is needed for companies starting…
Podcast: Graham Kerr, life and focus post television Graham Kerr, arguably known best for his decades’ long television presence as the Galloping Gourmet, doesn’t really gallop in the kitchen anymore. His focus has shifted away from cooking and eating rich, indulgent food to sharing meals with friends and family that nourish life and support health.…
ReGrained co-founder Dan Kurzrock on eating beer ReGrained co-founders Jordan Schwartz and Dan Kurzrock have the most delicious way to address food waste – and especially grain waste from beer making: eat the grain. As UCLA students, Dan and Jordan wanted access to craft beer, but being too young to hit the local pub at…
Revel Kombucha Bar owner Adam Gallegos on creating community around fermentation Adam and Sonia Gallegos have established the seemingly first family-friendly brewery that serves non-alcoholic beverages that appeal to guests of all ages, opening it in the small but popular Southern California city of Ojai. Find out why Adam prefers brewing kombucha to brewing beer…
Mars Food Scientist Dr. Cesar Vega Morales on Product Design vs Product Development Bulletproof Senior Product Development Scientist Kimberly Schaub CCS® and Dr. Cesar Vega Morales first met at the Modernist Cuisine kitchen laboratory. He was conducting blue-sky research and exploring the application of food science in commercial kitchens, and Kimberly was cooking and learning.…
Right Brain Consulting founder William Madden on product development super powers William Madden didn’t mean to go into food manufacturing, but a bet at Georgia Tech piqued his interest in barrier packaging, and the rest is a funny and adventurous history. He came onto the podcast to share some keys to success for product development…
Culinex Culinologist Webb Girard on handling (food factory) disasters Culinologist Webb Girard has a varied background in food product development and manufacturing. From dried meat to crackers to fresh pasta, Webb has survived his share of “death by iteration” and manufacturing nightmares. Now that he’s a developer and project manager with Culinex, he has the…
Special Episode: 2017 RCA Annual Conference and Culinology® Expo The Research Chefs Association 20th Annual Conference and Culinology® Expo was held in Puerto Rico, and it was a great success! Even though it was a further trip for some of the members, we still had over 800 chefs, product developers, and professionals attend. Multiple cooking competitions,…
The Culinologist 