Unveiling the Latest Trends in Specialty Beverages

RUTGERS FOOD INNOVATION CENTER | MARCH 2024 NEWSLETTER

Future Food Hub

Unveiling the Latest Trends in Specialty Beverages: A Flavorful Journey

Specialty beverages have undergone a remarkable transformation in recent years, transcending their conventional definitions to become a captivating fusion of art, science, and culture.

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At the recent National Restaurant Association Show, the NRA recognized 25 equipment products for their significant advancements of and contributions to the foodbev space in sustainability, automation, safety, and more. Full Story ⟶

Many retailers lack a clear execution plan for innovation strategies; just 22% of North American retailers and 18% of Latam retailers have dedicated innovation teams, reported The Food Institute. Full Story ⟶

Nutrition, to the front! Despite some titans of the pantry and cookie jar winning in their categories, better-for-you offerings not only abounded but won several snacking categories in the 16th annual Brandspark International consumer survey of best new products, reported The Food Institute. Full Story ⟶

Products with Regenerative Organic Certification (ROC) are experiencing significant growth in today’s marketplace while sales linked to other sustainability certifications are decelerating, reported The Food Institute. Full Story ⟶

The inventors of lab-grown "beef rice" claim it could offer a more sustainable protein source. The pink-colored rice, which has cow fat cells growing inside it, may soon feature on sustainable food menus, reported The Guardian. Full Story ⟶

Food fermentation breakthroughs offer new opportunities for manufacturers and operators. From regulatory approvals in animal-free dairy, to a snack bar made with air protein, players in food fermentation are making major moves in the new year. What could these headlines signal for the future of food? Full Story ⟶

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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.

Preventive Controls for Human Foods (PCQI Certificate Training)

March 4-6, 2024 | Virtual | $649

Food safety training is a core capability and competency of the Food Innovation Center at Rutgers University (FIC). With the issuance of new regulations resulting from the Food Safety Modernization Act (FSMA), the FIC is one of the first centers in the country to offer training in Preventive Controls for Human Food (PCHF), consistent with the principles of the US Food and Drug Administration (FDA) and the Food Safety Preventive Controls Alliance (FSPCA). The course includes 20 hours of classroom instruction over two and a half days. Participants in this training will be required to take a test and will earn an official FSPCA certificate for becoming an FDA-recognized “Preventive Controls Qualified Individual” (PCQI) with the credentials for creating an FDA Food Safety Plan with hazard analysis and risk-based preventive controls.

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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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