CCD Innovation Voices in the Industry

Some of our latest activities and thoughts:

• CCD Innovation participated in the annual Protein Trends & Technologies Seminar hosted by Global Food Forums in Chicago on May 21, 2019. Kara Nielsen moderated the Managing Innovation: Entrepreneurial Start-ups to Going Mainstream panel and Mark Haas contributed to the panel that explored what innovation looks like today and how to manage it. Staying focused on true innovation that meets consumers actual unmet needs and not just jumping on a bandwagon is one element.

• Read about the Mighty Mushroom trend, one of our 2019 Food Trends That Matter, in Kara Nielsen’s Trend Watch column in Optimum Wellness, Spring 2019, page 9. This quarterly publication focuses on the latest health and wellness topics and products. Kara outlines the many ways healthful mushrooms are turning up in new innovative products such as wellness elixirs, mushroom-powder enhanced grain bars and mushroom jerky snacks.

• Kara Nielsen comments on the ever-popular fermentation trend in Fermentation Nation*, an article by Karen Nachay in the April 2019 issue of Food Technology, the magazine of the Institute of Food Technologists. Kara notes that fermentation is a traditional process that transforms food making it safe, long-lasting and nourishing, all topics that interest many eaters today. Probiotics, freshness and bold flavors are also appealing benefits of fermented foods, she points out.

*This article is only available to IFT members and magazine subscribers.