05/11/2006
As my thoughts still lingered on yesterday's fusion-beverage entry, I ran across two stories that caught my eye:
http://www.hispanicbusiness.com/news/newsbyid.asp?id=35063&cat=Today's+Most+Popular+Stories&more=/news/newspopular.asp
http://www.chicagotribune.com/features/food/chi-0605090233may10,1,6540784.column?coll=chi-leisuregoodeating-hed
Yes, I love ...
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05/10/2006
Had to add this once I glimpsed it in The New York Times this morning. It's right along the lines of yesterday's entry--but slipped behind the bar. Check it out:
http://www.nytimes.com/2006/05/10/dining/10drin.html?th=&adxnnl=1&emc=th&adxnnlx=1147266834-DWzaLavYdqIu3w/LaLqO/A
Back in BlaK
On a somewhat related note, the continually shape-shifting beverage market ...
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05/09/2006
Innovation can sometimes come from the most-unlikely places. That's one reason why product designers should have a healthy appetite for adventure and information.
The true spark of invention rarely comes from straightforward, dedicated brainstorming on a given subject or experimentation in the lab. Similarly, it typically doesn't arise in the wake of grand feats and accomplishments, like climbing ...
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05/08/2006
Yesterday I hit the first day of the annual All Things Organic™ show (ATO; see http://www.organicexpo.com) at McCormick Place in Chicago. This event, sponsored by the Organic Trade Association (OTA), Greenfield, MA, is the only exclusively organic trade show and conference in the country. (This five-in-one collective gig also includes the FMI show and Fancy Food--mmmm… free cheese and chocolate--among ...
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05/05/2006
Food-industry marketers continually look for new ways to tap into emerging niches with the hope that they prove profitable--either over the short term or, if that niche expands and becomes a bona fide trend, over a longer stretch of time.
The issues surrounding contaminants in some types of fish, combined with the increased drive by health professionals to get people to eat more fish, has created ...
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