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Plug skills gaps and scale up your business with fractional experts. Here are the telltale signs it’s time to seek out specialist fractional expertise and where to find it.

Overcome challenges, secure investments, and make informed decisions on your product development journey as you take your product from recipe to formula.

Figure out the ideal time to work with a co-manufacturer, or coman, considering your food brand’s scale, capital, product, and sales performance.

In the highly competitive food and beverage industry, success hinges on more than just analysis—it's about winning at the shelf. Our team unpacks a distinctive approach for conducting a comprehensive competitive analysis that incorporates both conventional and unconventional tactics to guide success on the shelf.

It's more crucial than ever to differentiate your product. Our marketing expert Jane Ko, PhD shares how food and beverage brands can differentiate their product by capturing and designing for the emotional and social benefits to create a unique selling proposition that stands out in a crowded market.

It's important to be prepared for an economic downturn. Our founder Jeff Grogg joins Roger Hurni in the podcast From Persona to Personal and provides valuable insights on how to practically prepare for adverse changes in the economy.

In our latest article from Paul Vilker, he breaks down how having an internal communication strategy can lead to increased sales, eliminating waste and lost time, and minimizing rework.

Hear from our supply chain lead, Rick Williams, who has extensive experience on both the contract manufacturer side and the brand side, as he shares his expert knowledge on how to build an effective co-manufacturer agreement.

Paul Vilker examines five considerations to make when preparing your food and beverage business for economic downtown.

How Cybele’s Free-to-Eat managed its supply chain and sales more effectively and grew during the pandemic.

Trends the JPG team saw at Expo West 2023.

Rifle Hughes writes on the benefits of evaluating technical feasibility in parallel with consumer testing.

Rifle Hughes, a business partner with JPG Resources, co-hosts this episode of Nosh's Elevator Talk and shares his thoughts, questions and feedback with the participants.

The acquisition will allow JPG to expand its physical presence in New York and enjoy the benefits of being submersed in a major hub of diversity, creativity, and food innovation.

JPG managing director, Glenn Pappalardo, contributes to this article by sharing his thoughts on what 2023 will bring to the vegan sector.

Paul Vilker examines five ways for businesses to mitigate their supply chain challenges going into 2023.

JPGs managing director, Glenn Pappalardo, caught up with Bakery and Snacks to give his perspective on the future of the food industry in 2023.

Rick Williams, Practice Lead of Operations & Supply Chain at JPG, offers advice on how to safeguard your business against a recession.

Operations Business Partner Rick Williams speaks to increased demand for plant based proteins resulting in shortages.

Due to various supply chain issues, Joe Colyn, Business Partner of Procurement and Coman Solutions, advises that food companies prioritize supply and source multiple ingredients for the same product to ensure availability.

Joe Colyn, a partner at JPG Resources, gives advice on how to rethink business in the current environment.

Rifle Hughes, innovation and strategy business partner at JPG Resources, offers insights on the rising cost of food.

Rifle Hughs, business partner at JPG Resources, gives his perspective on the reason for rising prices.

Rifle Hughes, innovation and strategy business partner at JPG Resources spoke with Food Institute on how air fryers have provided an option to explore health goals without sacrificing their new love of comfort and fried foods.

Rick Williams, Practice Lead in operations and supply chain management, sits down with Food Processing Food for Thought Podcast to speak about supply chain issues coming to the food and beverage industry in the future.

Rick Williams, Practice Lead in operations and supply chain management at JPG Resources, speaks with Food Processing to unveil the top supply chain issues impacting food and beverage processors in Spring 2022

JPG's Ron McDermott, who co-leads the plant protein practice group, talks with The Food Institute on why Plant-Based Bacon could become popular.

In this article from Parade on food shortage predictions, Rick Williams, JPG's supply chain lead, speaks on potential shortages to look out for.

Amy Usiak, a business partner and R&D lead speaks with Food Processing about supply chain problems currently being faced specifically in the R&D department due to Covid-19.

Rifel Hughes, JPGs innovation and strategy business partner is featured in this Natural News article speaking on current disruptions affecting availability of food at the grocery store.

Rifle Hughes, head of strategy and innovation speaks with New Hope about the inflation the Nutrition industry is facing.

Rick Williams, Practice Lead of Operations & Supply Chain at JPG, spoke with Food Institute on shortages he has been seeing specifically with paper-based materials in the packaging industry.

Baking Business writes an article on our partnership with Anthem Oats to help them develop three new oatmeal varieties.

Strategy and innovation business partner Rifle Hughes speaks with MSN on why the cost of food has been increasing.

The Grand Rapids Business Journal writes on Brandjectory, a new online platform JPG helped launch. Glenn Pappalardo, JPGs managing director and one of the co-founders of Brandjectory speaks on the importance of this new platform.

Rifle Hughes, JPGs innovation and strategy business partner, speaks with the Washington Post on supply chain problems occurring that are affecting food prices.

Operations Business Partner Rick Williams speaks with the Food Institute on labor challenges manufacturers are facing.

JPG director of innovation marketing Arwen Kimmel sits down with Food Navigator-USA to speak on food inflation and troubles that could arise in the future.

Business Partner Rifle Hughes co-authors this Nutritional Outlook article on what it takes to get into the CBD business right now.

Arwen Kimmell, our Director of Innovation Marketing, contributes to this Food Institute Article on the uncertainty restaurants are currently facing during Covid-19 times.

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.