jerryking + gourmet   14

How Can Big Food Compete Against Fresher Rivals? - WSJ
Updated July 12, 2015 1

it is a two-part problem. No. 1, the consumer and competitive marketplace is definitely shifting. For example, quality has evolved beyond just good ingredients, preparation and packaging. Basic quality is a given now; many consumers are looking for something extra: less mass-produced, natural, local.

No. 2, iconic food companies and their mature brands are not responding effectively. Large, established food companies and their brands are being managed as portfolios of revenue and profit streams with a short-term financial orientation, and not as companies that produce food products. Small companies, on the other hand, are being created and managed by people with a food orientation and passion.
CPG  Kraft  emotional_connections  Nestlé  Coca-Cola  food  Pepsi  Big_Food  trends  Kellogg  passions  gourmet  foodies  decreasing_returns_to_scale  shifting_tastes  small_business  SMB 
july 2015 by jerryking
Discount wars push Canada’s mid-priced grocery stores upscale - The Globe and Mail
MISSISSAUGA — The Globe and Mail
Published Tuesday, Apr. 15 2014,
supermarkets  grocery  retailers  Loblaws  Longo  Whole_Foods  gourmands  gourmet  foodies  Eataly 
june 2014 by jerryking
Old Ways Need New Thinking -
Nov. 20, 2013 | WSJ | By Neena Rai.

Vito Martielli, senior grains and oilseeds analyst at Rabobank, says that traditional producers of olive oil must seek out new export markets, such as Asia, in order to counter issues of oversupply.

"Markets like China, Japan and India, which all have a growing middle class, are starting to demand more exotic ingredients and this should be tapped into," says Mr. Martielli. Asian countries are now seen as a gateway by the Mediterranean olive-oil producers who seek to capitalize on the oil's status as a luxury cooking product.
olives  oilseeds  China  Japan  India  middle_class  new_thinking  Mediterranean  gourmet  Asia  food  foodies 
november 2013 by jerryking
Fresh and wild
March 13, 2013 | G&M pg. L6 |The Catalysts_Search for emerging talent

Tyler Gray learned how to forage for food from'his mother.
“She grew up in a locavore fami1y, except they didn't call it that," he says. “Theyr called it being poor."
Thanks to her, Gray, born and raised in the small village of Sechelt, B.C., population 8,455, grew up hungry in a different sense, developing a voracious appetite for all things wild and edible. “I feel my calling,” he says.
What was an early mother-andson bonding experience has blossomed into a full-time career as a professional forager. If in his mother’s day foraging was an act of desperation, it's now a status swnbol. Sin'ce co-founding nineyear-old Mikuni Wild Harvest, a Vancouver-based boutique food com pany selling rare foragecl 4 foods to celebrity chefs, kitchens an_d specialty food shops across North America, Gray has been profiled in mass-market glossies such as Time, Men’s Vogue, Details, New York Magazinc and Wine 8: Spirits‘
He’s also been a guest judge on
Iron ChefAmerica and was named taste maker of the yearby Food 8: Wine Magazine for helping kickstart a new culinary movement that today is growing faster than fungi on a forest floor.
Mushrooms, in fact, are what initially fed the dapper 36-year old forager's reputation as a natural food connoisseur‘
He started out selling wild foraged black trumpet chanterelles and matsutake, along with heads, wild lettuces and caviar licmice root. to leading restaurants in Vancouver early in the decade.
Mikuni the word is Japanese for beautiful forest has expancl~ ed its offerings to include herbal martipis, tonics and condiments, including bourbon oak vinegar and Tahitian vanilla bean maple syrup, which it sells through its online gourmet shop.
“I think it’s safe to say that we’re definitely one of the pioneers in the boutique food industry,” says qray, who’s also working on a TV show about foraging for National Geographic. “We've done a lot to connect the consumer to wild foraged foods." Mikuni Wild Harvest founder Tyler Gray has revived the appetite for rustic and rare edibles.
mushrooms  entrepreneur  gourmands  gourmet  locavore  restaurants  food 
march 2013 by jerryking
Marketers develop a taste for aspiring foodies
Dec. 27 2012 | The Globe and Mail | SUSAN KRASHINSKY - MARKETING REPORTER.

Loblaw's President’s Choice Black Label Collection targets a growing consumer population: foodies.

The Black Label products launched late last year, but in limited distribution at first in select parts of Ontario. With the nationwide rollout now complete, there has been a bigger push to advertise the products this holiday season.
marketing  grocery  Loblaws  private_labels  brands  branding  gourmands  gourmet  food  foodies  market_segmentation  product_launches  rollouts 
december 2012 by jerryking
The search for dark secrets -
November 28, 2005 | Financial Times | By Jeremy Grant

With the premium end of the US chocolate market growing at an annual compound rate of 15 per cent compared with 3 to 4 per cent for standard chocolate, Mars believes there is scope to sell high-quality chocolates in a café setting to a target group of relatively affluent people aged from 25 to 39.

Focus group work, and the number of young mothers visiting the Chicago stores with prams and strollers, tells Mars that most will be women. It is perhaps no coincidence that the name Ethel – that of the wife of Mars company founder and inventor of the Milky Way, Frank Mars – was chosen.
CAGR  cafés  chocolate  confectionery_industry  CPG  experimentation  gourmands  gourmet  high-end  high-growth  high-quality  market_research  Mars  niches  retailers  Starbucks  upscale  women 
july 2012 by jerryking
What Greece Makes, the World Might Take -
Published: July 3, 2012

In the last decade or so, companies in the United States, France, Denmark and elsewhere flouted the feta ruling and invested in their own food-science research and manufacturing equipment. They subsequently turned the salty, crumbly cheese into spreadable, grillable, fat-free and shelf-stable forms. In Italy and Spain, small olive-oil producers merged into globally competitive conglomerates and replaced presses with more efficient centrifugal technology. The two countries now provide nearly all the world’s supply. And the Greeks, despite their numerous inherent advantages, remain in the least profitable part of the supply chain, exporting raw materials at slim margins.

Tassos Chronopoulos, owner of Tassos, a Greek food importer based outside Chicago, says that the country’s disorganized agricultural business all but disqualified itself from partaking in the fancy-food craze of the past few decades. Greek growers never banded together to establish uniform quality standards and trade rules.
agribusiness  agriculture  cheese  competitiveness_of_nations  conglomerates  dairy  Denmark  disorganization  economic_development  farming  food  food_science  foodies  foodservice  France  gourmet  Greece  Greek  innovation  olive-oil  quality  quality_control  rules_of_the_game  standardization  standards  supply_chains  value_chains 
july 2012 by jerryking
Catalog Critic: Casing gourmet sausages
June 09, 2006 | The Wall Street Journal | By Noah Rothbaum,
sausages  gourmet  grilling 
november 2011 by jerryking
Mastering the Art of Roast Chicken
May/June 2007 | Departures | By Reggie Nadelson. As she
continues her journey toward competence in the kitchen, Reggie Nadelson
visits Heston Blumenthal, the chef they call the Einstein of the
restaurant set. His restaurant, the Fat Duck, has three Michelin stars
(only two others in Britain can claim the same) and has been called the
best in the world.
recipes  roasted  chicken  foodies  gourmands  gourmet  restaurants  restauranteurs 
january 2010 by jerryking
Foodies' next frontier
Wednesday, Oct. 20, 2004 | The Globe and Mail | by BEN KING
Special to The Globe and Mail. U.K. chef Heston Blumenthal may not star
in his own TV show, but his Fat Duck restaurant near London is breaking
gastronomic rules, earning Michelin stars and drawing gourmands from far
and wide
gourmet  gourmands  restaurants  restauranteurs  restaurant_reviews  foodies 
november 2009 by jerryking
Food Truck Nation
JUNE 5, 2009 | Wall Street Journal | By KATY MCLAUGHLIN. A
growing fleet of vehicles around the U.S. is serving high-end, gourmet
fare (e.g. locally sourced lamb and grilled sweetbreads with sherry) and
changing the lunchtime landscape. Includes recipes for: (1) Pico de
Gallo; and (2), Guacamole.
recipes  entrepreneur  mobile  vending  food_trucks  local  food  gourmet  Katy_McLaughlin 
june 2009 by jerryking
Ready for crunch time
Feb. 10, 2009 G&M article by RASHA MOURTADA on finding a
strong investor was the key ingredient for the growth of a Quebec
gourmet granola company
cereals  investing  food  Quebec  Rasha_Mourtada  angels  investors  gourmet 
february 2009 by jerryking

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