This week I sat down with another recent addition to the Branchfood space: Eliza Wentworth, a multimedia producer whose work and interests lie in and around the world of food and craftsmanship—or, as she would describe it, the world of makers.
Snacking is trending. Everywhere you look, people are forgoing the “three square meals” regimen to incorporate more snacks and light meals into their day. But finding the coolest and newest products in the snacking world isn’t easy. Grocery shelves are overflowing with options, and it’s hard to know what to choose, especially, as Joyce Lee would argue, from a taste standpoint. Lee,
What pairs well with coffee? Julia Paino, the founder of Swoffle, would tell you it’s the stroopwafel. A stroopwafel, for those who may not be familiar with traditional Dutch snacks, is a cookie made up of two ultra-thin "waffles" sandwiched around a layer of oozy caramel. The cookie softens when placed over (or dunked into) a warm beverage. Julia, who launched Swoffle
BovControl, the fast-growing mobile livestock analytics platform, was founded in 2013. But, as co-founder Danilo Leao informed me, its roots go way back. When Danilo was a child on his father’s farm in Brazil, he was already experimenting with the way that data could be used to affect livestock productivity. At 12, he had taken on the duties of “tracking and tracing animals, understanding their activity, and understanding nature.”
What’s better than free food? Free food that helps promote a message of buying local! Read on to find out how you can enjoy some delicious snacks and beverages from your favorite local brands -- as well as some that may be new to you.
Across all cultures, food carries a significant social element. It’s meant to be seen, shared, and discussed. This makes food startups and social media a particularly strong pairing, as all of the major social networks lend themselves to doing those very things...
We recently collaborated with our friends at Toast POS by trading blog writers for a day. Read on to see what they have to say about technology in the restaurant industry. When you're done, head over to their blog and check out Branchfood's contribution!
Building innovative solutions to food system challenges requires diligent networking and a constant exchange of ideas, and a good summit does both. So, we here at Branchfood have done a bit of the heavy lifting for you and compiled this list of upcoming summits and other events -- all the way up until June!
The restaurant industry has been adapting to new technology at a rapid pace -- but we hardly notice, and that’s a good thing. New technology is a risky proposition. Sudden shifts can alienate consumers who are not interested in adapting to new ways of doing things. Over time, however, we’ve seen restaurants adapt to technologies that now seem commonplace -- online ordering, crowdsourced reviews, tablet-based POS systems (Toast, Square), and so on.
With the first snowfall, we can officially say it's winter here in Boston, and with winter comes the end of 2016. What better time is there to sit back and take a look at the past year? After all, a lot happened in the food world. There's no perfect place to start, so let's just dive in!
“It all started back in 2011,” begins Henry, when I meet with him and Adam, Mighty Squirrel’s Sales Manager, in their offices at 745 Atlantic Ave. In 2011, Henry and Naveen -- the other founder -- had met at their job and were exploring their “shared interest in entrepreneurship and building brands.
Here at Branchfood we often think about the future of food and food technology. What will the world look like 10, 15, 20 years from now and how will our food system evolve? From robots making your food to ultra-personalized meal plans based on DNA, it seems as if the future -- that far off, nebulous idea -- will be unrecognizable to the people of today. This topic is of such importance to us that last week, we held a panel at the Boston offices of architectural firm Perkins + Will in order to investigate what the future of food tech for health looks like.
Tania Green would always get “horrible PMS symptoms.” Living in the North End, she often turned to the various neighborhood bakeries to satisfy her cravings for “thick, dense, moist baked goods like a brownie or a rich indulgent chocolate cake.” She found, however, that during the time that she experienced PMS symptoms, that she “was not making the right food decisions.”
From fast-casual vegan bowls to fertilizer and alcoholic ginger beer, these businesses have demonstrated that a dedicated team and an innovative idea are the building blocks for a successful business. And, with the cash prizes provided by MassChallenge, they’re poised to continue growing.
You don’t have to go far these days to find an industry in the midst of rapid innovation. For example, just take a look at the grocery industry. As with all brick-and-mortar retailers, the advent of the internet has radically changed the way people shop. Fading are the days of weekly grocery trips. Instead, grocery delivery services like Amazon Fresh and Instacart, along with meal delivery services like Blue Apron and Purple Carrot -- not to mention farm delivery services like Boston Organics -- prove that alternatives to the standard way of shopping are both viable and, for many, preferable.
In 2014, Neheet Trivedi was “interested in building a company in the food and ag sector.” At the time, however, he was unsure what this company was going to be. He considered “restaurants, food delivery, food distribution, food waste, and other topics,” but ultimately it was the fortunate timing of his sister’s pregnancy that led to the founding of Real Food Solutions (RFS), maker of the Anchor Nutrition Bar.
So you’ve decided to get your food business off the ground. By now, you’ve got a business plan, boundless ambition, and you’ve probably been eyeing the perfect space for a while now. But, with a plan in place, there is still the question of money. How will you fund your business?
Transforming the world’s food systems isn’t just about transforming the way we produce, send, and consume. It’s also about transforming how we deal with the part of the plate that's thrown away. As it stands, roughly one-third of the world’s food gets tossed in the garbage each year, according to a 2011 study by the UN’s Food & Agriculture Organization.
Food entrepreneurship is a fast-paced and dynamic field. With the approach of Autumn colors comes crisper weather and shorter days, but it also marks the beginning of a new season of innovation for food entrepreneurs, venture capitalists, and investors. The right conferences and workshops can be an invaluable means of joining the conversation. For those serious about changing the food system, take a look at these upcoming events in the world of food and beverage innovation you don’t want to miss.
China has been following Western countries’ lead in terms of technology and development for years, but they're catching up and undergoing rapid development in nearly every sector, including food. Though China's food industry developed over thousands of years, it is rapidly advancing in line with Western competition and influence.
There is a lingering mentality that corporate success and social justice are at odds. Though, with a steadfast mission and a vision for a better future, the entrepreneurial aspirations of a lemonade stand or any other food and beverage startup can be a powerful agent for change.
New England is a powerhouse of invention and success, and our contributions to food are no exception. Out of the region's surprisingly deep portfolio of successful businesses, we have compiled twenty of the most notable food brands and the top five keys to their success.
In this cultural shift toward artisan and regional products, there is no greater reflection of the push for local than the rising movement of craft breweries. Local companies are disrupting the industry with an average of two new breweries opening every day, and Boston is no exception to the thriving scene.
The Boston food scene is heating up with leading-edge startups working to reinvent everything from production to consumption. Last week, Startup Stir launched their 3rd annual ‘Foodie Founders’ event where Vice Cream, NOLA’s Salsa, and our very own Branchfood founder, Lauren Abda, led the discussion on navigating the ups and downs of starting out in the food and beverage world. Topics covered ranged from branding, scaling up, and the ever important reality of raising capital.
When you picture “locavore,” what imagery comes to mind? You probably picture someone eating a fresh, colorful array of farmer’s market vegetables, each of which are namely grown locally. At Branchfood, we love our fresh veggies just as much as anyone, but we believe being a ‘locavore’ extends beyond shopping the local farmers markets.
It has been a whirlwind season for the beverage industry in the U.S. With sugar-sweetened beverages so heavily under fire, standard soda and juice consumption is plummeting while a host of new beverages is taking their places on the shelves. Many of the top selling drinks today were virtually unheard of a few years ago. In this pivotal time to be in the beverage market, here are the top 4 changes we’re seeing:
We can't forget the other essential ingredients that add dynamic flavor to this top-rated U.S. food city; food tech, distributors, packaging, transportation, infrastructure, etc. With so much going on, we were inspired to create the Boston Food Network, a resource highlighting food organizations in Boston and beyond.
Here at Branchfood we offer co-working space for food startups that believe collaboration and education are the keys to successful entrepreneurship. Below are just a few of our resident companies and the people who make them so great.