RUTGERS FOOD INNOVATION CENTER | APRIL 2024 NEWSLETTER

Food Hub News

Exploring Worldwide Food Innovation: A Culinary Journey into the Future

From Europe to the far reaches of the globe, chefs, entrepreneurs, and food scientists are pushing the boundaries of taste, sustainability, and technology, creating a culinary landscape that is as diverse as it is exciting.

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Trending Content

At Expo West, industry leaders unpacked the plant-based categorys path forward. “Progress is not linear,” one CEO reminded the crowd, adding that getting consumers to try plant-based items “has to be a stepwise process,” reported The Food Institute. Full Story ⟶

Food system innovation is thriving on every continent and is beholden to the four Cs: convenience, constraints, clustering, and capital. From regenerative agriculture in India to high-tech farming in The Netherlands, tomorrow’s food innovations are almost here (or already underway), reported IFT. Full Story ⟶

The winners of the 2024 Food and Beverage Awards included cooking oil made from sugarcane and horchata bites. The FABI Awards, presented by the National Restaurant Association Show, honor innovation and emerging trends, reported Restaurant Business. Full Story ⟶

Mars announced an investment of more than $70 million in its Hackettstown, New Jersey R&D site. The development from Mars will support an R&D Innovation Studio—including a new test kitchen and packaging lab—along with manufacturing efficiencies and advancements in food safety. Full Story ⟶

Acid whey is a corrosive byproduct of Greek yogurt that cannot be easily disposed of due to its deleterious effect on local ecosystems. New breakthroughs in food science are offering novel solutions to the over two billion kilograms of acid whey produced each year, reported C&N. Full Story ⟶

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Food Innovation Center Food Safety Training Courses

Hazard Analysis and Critical Control Point (HACCP) Certificate Training

May 21-23, 2024 | Virtual | $695

This 20-hour class given over 2.5 days covers information needed for writing a Hazard Analysis Critical Control Point (HACCP) Plan as required by USDA for FSIS-regulated meat, poultry, or egg products or for those producing foods under GFSI-format 3rd party audits requiring a HACCP certified individual to oversee their food safety plan. This course will give participants information for creating, implementing, and documenting a HACCP program.

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Partner Profile

Grassi Advisors

After more than 40 years of business growth and industry change, Grassi has redefined what it means to be an advisor and accountant to today’s businesses and individuals. We thrive on helping you solve problems, plan for growth and prepare for the future – all while remaining fully committed to reducing your tax liabilities, easing the financial audit process and preserving your wealth.


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Contact Nolan Lewin at nl95@njaes.rutgers.edu.

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