Our director of innovation marketing, Arwen Kimmell joins Food Processing Magazine's "Food for Thought" podcast to discuss what food innovation could look like over the next 18 months.
JPG managing director Glenn Pappalardo contributes to this WSJ piece on emerging cracks in the foodservice supply chain and labor as restaurants come back online and consumers venture out.
Eric Stief and Andrew Reynolds join Elizabeth Crawford of FoodNavigator-USA to discuss what sets RCV Frontline apart from other food & beverage funds.
JPG's own George Squire writing on behalf of Beverage Daily.com as he considers learnings from 2020 and how the beverage industry can continue to adapt and grow.
Our Founder, Jeff Grogg provided hard-earned insights on the rigor it takes to start a new food business in this article from Mary Ellen Kuhn, writing for IFT's Food Technology Magazine.
Food Navigator-USA.com's Elizabeth Crawford "sits down" with JPG Garden leads Veronica and Dean to discuss how the new program can help early founders take their first steps in launching a viable food business.
JPG's Kathy Holt contributes insights to Forbe's coverage on the rise of celebrity backed ghost kitchens in the COVID era.
JPG Garden serves new and early-stage food entrepreneurs and companies looking to grow unique and viable businesses.
As we closed out the year of unprecedented grocery shortages caused by the pandemic, the question of whether 2021 will bring similarly empty shelves becomes even more pressing. If some shortages are still to be expected, which products are at particular risk of going out of stock?
Learning from the past year will play a pivotal role in survival for brands, companies and establishments.
In this episode, we discussed the recent history of the natural foods industry, as well as common pitfalls new brands often fall into. Jeff also shared with us why microtrends (such as trendy ingredient-based products) have a short shelf life, and what sort of macrotrends brands should focus on when creating new products.
Restaurants have seen a major shift in business operations, traffic, and income. Restaurants have adapted by amending takeout procedures, elevating the on-premise experience and attempting to create as normal of a pre-COVID environment as possible.
A new social media platform based in West Michigan is not for entertainment, but for building a network that could lead to early-stage investments.
Not too long ago, consumer trends were leaning toward health and wellness and plant-based alternatives. But with the arrival of the coronavirus (COVID-19), consumers shifted their focus to safety, individually wrapped packages, value-added family bundles and comfort foods. Now, it’s hard to imagine eating any other way.
Chains like Famous Dave's and Brinker International were already moving toward delivery-only concepts pre-pandemic, allowing them to more quickly deploy these concepts compared to other restaurants.
Restaurants across the country are reopening for indoor dining and for the first time in over six months New York City eateries can allow diners back inside at 25% maximum capacity, prompting the question on many peoples' minds: How are establishments working smarter to keep customers safe, happy and well-fed?
Shoppers are stuck paying elevated prices at the supermarket even though the supply restrictions that drove them up have dissipated, exclusive Nielsen data shows.
Jeff Grogg is the founder and managing director of JPG Resources and has founded businesses in spaces ranging from athletic training to beverages, contract food manufacturing, to a new food venture fund. He has 25 years of experience as a leader in the natural food and beverage space.
Rifle and I discuss how COVID is influencing consumer behavior, and how both CPG and restaurant brands should adapt.
Going back to the basics, removing self-serve and building out foodservice delivery infrastructure are just some of the steps retailers are taking to keep employees and shoppers safe.
The food and beverage industry has been a tale of two cities since the coronavirus pandemic was declared with some companies seeing surging sales reinforced by fresh rounds of high-dollar investments and other businesses grinding to a halt with both revenue and investment streams drying up virtually overnight.
In the coming months, as suppliers catch up to demand, many restaurants would do well to look more like grocery stores, and grocery stores more like restaurants.
Now that companies have learned from the supply chain impacts of COVID-19, they have started to think about a shift in strategies to ensure that their businesses are prepared if a second wave hits, especially come the colder fall months after peak flu season.
Even before the coronavirus pandemic paused face-to-face meetings and tradeshows, startups that couldn’t afford the high entrance fees to some of the food and beverage industry’s most prominent shows struggled to catch and keep investors’ attention – which is one reason why three influential groups joined forces to create Brandjectory.
But this year the category got a remarkable boost from USDA: The agency’s Agricultural Research Service announced that new research found that whole nuts contribute less calories than previously thought.
A medida que la pandemia de coronavirus continúa, los compradores han tenido que enfrentarse al aumento de los precios en muchos alimentos de uso cotidiando, incluyendo la carne, la leche y los huevos.
As the coronavirus pandemic continues, shoppers have had to contend with higher prices on many common food items, including meat, milk and eggs.
While some food and beverage brands have enjoyed tremendous growth following the coronavirus outbreak, others have been completely "pummeled" by government and consumer response to the virus – revealing a division that could provide a road map for the rest of the pandemic and potential economic downturn that will follow.
The sudden shift from restaurant dining to at-home eating, coupled with panic buying at grocery stores, is causing major disruption in the manufacturing, distribution and sales of food products.
Let’s just say America's food supply chain is getting out of whack due to the coronavirus pandemic.
While there are many unknowns ahead, the industry has an opportunity for every link in the food supply chain to be forged by this crisis and come out on the other side stronger than ever.
Supermarkets are feeling pressure to rewrite their playbooks as they grapple with surging demand.
When boosting or improving the flavor in a food or beverage product, anything goes... so long as you keep the ingredients clean.
A deep dive into how the global pandemic is affecting natural brands.
Should prolonged social distancing measures generate mass unemployment, premium priced natural and organic products will likely not be top of most people’s shopping lists, while private label sales will likely rise, although packaged foods will continue to benefit overall as consumers stop eating out.
JPG RESOURCES, a food and beverage innovation and commercialization group, opened its first New York City office.
Snackwerks, a flexible, mid-scale snack manufacturer, has more than doubled its production capabilities with the launch of a second line.
The office establishes JPG Resources' first East Coast presence and strengthens operations division.