KANSAS CITY – Following a fun, challenging and ultimately satisfying first year, Food Business News is developing Food Entrepreneurs with more content and more ways to connect with a highly engaged audience by 2021.

Food Entrepreneurs launched a year ago to share stories about startups and trends driving change in the industry. The early concept featured a print supplement published six times per year, an email newsletter sent six times per year, and digital tasting events.

The launch was a huge success. Notably, more than 7,000 industry professionals subscribe to email newsletters throughout the year. The content resonates with stakeholders across the supply chain, who are eager to learn about the next big thing in food.

Starting this month, Food Entrepreneurs email newsletters arrive in your inbox every two weeks, full of insights, innovations, and news. Customers will receive the latest updates on upcoming trends, events and developments surrounding the business.

Two digital events, to take place in April and October, will include product sampling opportunities and presentations that bring to life trends and products developed by emerging businesses. Participants will interact with entrepreneurs and thought leaders who drive disruption across industries.

In addition to the six printed editions this year, each edition Food Business News will display over and over Food Entrepreneurs section to provide more information and inspiration. The content will cover a multitude of activities and topics relevant to startups, plus profiles of the passionate personalities behind rising brands.

The center of success Food Business News Over the last 15 years there has been an unmatched scope of trends and innovations that are creating major changes in the market. Food Entrepreneurs represents the distillation of work that gets to the core of what all industry stakeholders want to know – what’s next?

What’s the next RXBAR or Beyond Meat?

Despite the global pandemic, food entrepreneurship remains dynamic and resilient. In a year that was painstakingly described as “uncertain” and “unprecedented,” the industry overcame many hurdles, finding creative ways to develop new products and solve problems caused by COVID-19. Many have turned to direct-to-consumer operations and other distribution channels. Some clever brainstorming approaches to building brand awareness if there are no in-store demos and trade shows. Some raise money through crowdfunding equity or participate in the various virtual pitch competitions that pop up throughout the year.

The already collaborative community of food entrepreneurs multiplies, helping each other to support one another when hope fades.

Amid the initial shock wave of the pandemic, the future Food Entrepreneurs questionable. Will entrepreneurs continue to innovate? How do startups raise capital or go to market?

What stories are left to tell?

Looking back on 2020, it’s clear that there are more stories to share than ever before.

Visit FoodBusinessNews.net to learn more, and subscribe to the latest offers from Food Entrepreneurs. Connect with Food Entrepreneurs in LinkedIn to engage with this dynamic community and stay abreast of developments.

CHICAGO – So much has changed in one year. And that’s still changing. As the world develops, the food supply chain looks at the COVID-19 retail landscape to prepare for the future.

“The pace and extent of change is amazing and really emphasizes your ability as a retailer to be agile and to adopt and be willing to make change quickly,” said Walter Robb, former co-chief executive officer long ago. from Whole Foods Market, Austin, Texas, and executive-in-residence S2G Ventures, Chicago, during a December 1 webinar hosted by Spark Change and presented by Naturally Chicago and the New Hope Network. “Why is retail important? Because retail stores reflect, reflect and capture the rhythm of our lives. Everything that happens in retail touches everything throughout the food supply chain. “

S2G Ventures’ recent report, “The Future of Food: Through Retail Lenses,” became the catalyst for webinars. Mr. Robb and S2G vice president Audre Kapacinskas wrote, “The pandemic has illuminated our food system, and retailers are sitting right in the middle. Every new day brings new innovations and evolutions in customer choice and system changes. “

S2G Ventures’ mission is “to support the best entrepreneurs who improve the health and sustainability of the whole food system.” COVID-19 helps them identify opportunities for more improvement. Mr Robb explained that the changes that the natural products industry has seen this year are not revolutionary, but rather an acceleration of the ongoing evolutionary trend.

“Future retail will be dimensional,” he said. “It’s not just about products and values. It is also the community in which it belongs and also the way trade is conducted. “

According to the report, in the next food evolution, many things that were once aspirational will be considered at stake.

“There’s a lot more context going on,” said Mr. Robb. “Roadside delivery and pickup is an absolute bet on the future. It is very important to provide that service to customers if you want to play in this new world order. “

Every retailer needs to experiment with new formats, from design to location to size. Retailers need to prepare for a restaurant return. In order to remain competitive, retail foodservice needs to change.

“The store perimeter is an area that matters in every way, including profitability,” said Brandon Barnholt, CEO of KeHE Distributors, Naperville, Illinois. “The perimeter is changing before our eyes.

“Bulk food – putting things in bags – closes immediately (at the start of the pandemic). Retailers are responding in bulk without contact “.

Fresh Thyme, Downers Grove, Ill., For example, builds a business around bulk ingredients and snacks, as well as take-out bakery items, antipasto buffets, and soup / salad bars. The shop even has a mill-your-own grain machine; pour your own honey, vinegar and olive oil; and your own peanut butter cream. Now Fresh Thyme offers buyers contactless wholesale of dry goods, as well as pre-packaged bulk in a variety of sizes. Bulk fluids have been pre-divided in containers as needed. The shops recently opened self-service soup stalls, with enhanced plastic covers and instructions for using a napkin when touching the spoon. Hand sanitizer station nearby.

“It’s all about quick laps,” said Mr. Barnholt. “Doing all they can to serve customers.”

Mr Robb predicts that the future growth of food retailers will be driven by community interaction / customer engagement (digital engagement, frictionless store experiences and transparency); trade / sales channels (omnichannel capabilities, smart fulfillment and tough fresh food); and the content / products sold (product curation, “agriculture” focus, value-focused marketing, and sustainability as brand affinity).

There is a need for innovation to address these opportunities in commerce, community and content to drive the growth of food retailers in the future, said Robb.

Anu Goel, president of client growth solutions, SPINS, Chicago, said, “We’ve been four to five years advancing technologically. There is an extension of who is shopping online and what is shopping. Everyone’s doing it now, and in all categories. “

While pre-pandemic online shoppers tended to be younger, currently four different generations are actively involved. Eating at home is one of the effects of COVID-19 that is likely to persist with increased grocery collection and delivery, as well as the growth of ghost kitchens and food delivery options. Retailers need to spin to stay relevant.