SugarCreek: Brandworthy Food Solutions

As far back as the early 1960s, some scientists and nutrition experts predicted a coming worldwide protein shortage, and they may have been right.

With over one-third of Earth's arable land already dedicated to animal-based protein production, and given that the world's human population is expected to exceed 9 billion individuals by 2030, we may very well be facing a protein production crisis.

Someday in the not-so-distant future, you’ll be able to purchase packaged food at the local grocery store and not only eat what’s inside, but dine on the package as well. Edible packaging is just one of the many fascinating advances in new food technology that are transforming our relationship with food.  In today’s post, we’ll look at some of the more extraordinary inventions and innovations that food scientists have developed in laboratories around the world.

Writing in Forbes, Food Tech-Connect founder Danielle Gould said “We are at the beginning of the most radical transformation in our food industry since the Green Revolution. The Internet has, she notes, democratized and redefined how food is developed and distributed.

People want to know what's in the food they eat. They peer at labels in markets, email food manufacturers, and grill their servers in restaurants. And now, a new food technology may give them the tools they need to learn more about their food at the molecular level.

Perform a general search for "recipes" on the Internet and you are more than likely be inundated with many recipes using sous vide—a cooking technique that is rapidly changing the way Americans prepare and serve food both at home and in the restaurant kitchen.

We've all seen the news stories before: a company issues a recall on a processed food product or piece of produce because, after shipment to stores, a contaminant was found.

Are diners at your restaurant in San Diego enjoying the same delicious meals as the diners at the Boston-based location of your restaurant?

When you run a food brand that operates nationally, or internationally, it's critical that customers have the same experience from location to location. For a restaurateur, few things are as frustrating as having diners love your food at one place and then be disappointed by their experience at another– or, worse, have such a negative experience with a meal that they never visit any other locations again.

With 72 percent of all Internet users active on social media, it is past time for the food service industry to get aboard that train. Some national chains and other producers of delicious cuisine are turning to mega social media networks like Facebook, Twitter and Google+ to develop an online brand presence and new trends in food service. How can the food industry make the most of social network marketing?

When Elroy Jetson wanted a heaping helping of Irish stew or turkey dinner, all his mother had to do was push a button to produce a steaming hot helping of the plat du jour. While this was the stuff of a science fiction cartoon 50 years ago, the future has arrived. Later this year, in select locations, diners will be able to experience 3D printed meals. 

Read on to learn whether this new application of 3D printing, currently at the forefront of innovative food technologies, will soon make its debut in a city near you.

Everyone likes to be a shining star when it comes to food innovation, but product development is a team effort, especially when developing retail products. There is more at stake than just taste. Manufacturers must consider consumer safety, accurate nutrition listings and even appealing package designs. 

This kind of comprehensive effort requires open lines of communication—a tricky task when so many different teams are involved in the process. 

Consider these three ways you can improve communication during product development.