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The Foundations of Flavor: How the Reaction Process Gives Authenticity to Savory Foods
12-Apr-2021
Imagine you’re attending an outdoor barbecue or tailgate party this summer. You’re sipping on an iced coffee mocha, others are drinking iced tea, family and friends are grilling smoked sausage or veggie burgers and serving up spicy hot wings. The slow-cooker is warming some roasted jalapeno queso on a table full of snacks like mesquite BBQ potato chips and fresh-cut vegetables with caramelized onion dip. Perhaps there is even a tray of baked desserts like chocolate chip cookies or fried cinnamon churros.
Ultimately, “
more than 100% of today’s market could be served by synthetic biology,” added fellow panelist Casey Lippmeier, VP innovation at synthetic biology specialist
Conagen, which provides the science underpinning products it sells directly or via affiliates such as Blue California, Sweegen, and BASF.
To those wondering if Lippmeier’s math is a little off, he clarified:
“Let me explain what I mean by that… The thing about synthetic biology, is that in addition to making all the wonderful molecules that exist in nature, you can make brand new ones too… and of course you do all the safety testing, but at the end of the day they could provide some very interesting flavor - and especially fragrance - solutions that currently don’t exist today, so that’s where the ‘more than 100%’ comes from.”
Earth Island (Follow Your Heart) co-founder and CEO Bob Goldberg has always had an independent streak, telling reporters over the years he’s happy dancing to his own tune despite periodic overtures from big CPG suitors. Last month, however, he inked a deal to sell the company he co-founded in the 1970’s to Danone. So what changed?
“
To be completely transparent about it,
I’ve always been in the ‘stay independent’ camp” said Goldberg, a pioneer in the plant-based foods arena who was waxing lyrical about vegan mayo and cheese decades before many investors, big CPG companies, or mainstream consumers, started paying much attention.
Less than a year after taking the helm at Clif Bar & Co., new CEO Sally Grimes is spearheading the company’s first transformation in 30 years with an ambitious goal to double its business to $2 billion and double its positive impact on the world.
To do this the company is embracing a new structure that will allow it to more quickly identify and meet the evolving needs of consumers and appeal to a broader shopper base with timely, innovative launches in new categories for more eating occasions, Grimes told FoodNavigator-USA.
The company also will adopt a more balanced marketing mix to build brand awareness beyond its loyal core consumers of athletes and weekend warriors who rely on its energy bars to fuel their active lifestyles, Grimes added.