Member News & Headlines Blog

If you were to map the path of a single drop of water on a dairy farm, you would see a complex journey – one that’s essential to maintaining cows’ health, and the planet’s. Dairy farmers don't take an ounce of it for granted.

Whether used to clean milking equipment, keep cows hydrated, or grow crops, farmers across the United States work with local communities and researchers to continually maximize their operations’ H2O. That’s more than 26,000 U.S. dairy farm families who innovate to operate. Whether in California or Pennsylvania, most dairies recycle their water as many as four times, including a final stop on the crops.

Everyone knows how tasty beef jerky is, but many people fail to realize that most big-name beef jerky brands use artificial additives, preservatives, and excess sugar to keep you hooked.

Does this mean you should avoid jerky at all costs? Not at all. Luckily, there’s a healthier alternative that’s guaranteed to satisfy your cravings, turkey jerky!

Turkey jerky has recently gained popularity following the trend of our flourishing health-conscious population. With its seemingly perfect macronutrient ratio, it deserves a spot in everyone’s diet.

Just about every industry is tech-centric nowadays, which means IT plays an enormous and ever-expanding role in keeping operations running smoothly—from manufacturing processes to cybersecurity strategies. And though it doesn’t get nearly the plaudits of sales or R&D, IT is vital to the economic health of any organization. That’s certainly true at Doumak, The American Marshmallow Company located in Elk Grove Village, Illinois that began its journey in 1921. Mindsight recently spoke with Jim Leonauskas, Doumak’s Director of Information Technology, about IT’s impact on his company.

A new era of conscious consumption is creating a shift toward more sustainable ingredients and eye-catching color palettes influenced by the natural world, according to GNT. GNT, which supplies plant-based EXBERRY® colors, has identified “Regeneration Rising” as a key trend in the food and drink sector. The company’s analysis explores the growing global appreciation for the natural world and desire to protect the planet. This mindset is now intensifying the focus on the origins of raw materials and sustainable production.

Technology can be scary for most nonprofits. The idea of changing tried-and-true processes to achieve possible efficiencies can feel like a daunting task. Compounding that with an organization’s willingness to make a monetary and resource investment can be an insurmountable mountain for most organizations.

However, nonprofits risk falling behind in the current digital landscape if they don’t properly make investments in their technology. New and emerging technologies can help nonprofits increase efficiencies through automation tools and, ultimately, reduce costs in various ways. Read more to learn examples of such efficiencies and financial benefits.

Our friend, Mott Smith, co-founder of Amped Kitchens and a Startup CPG partner, was recently featured on The Startup CPG Podcast. Listen in as Mott shares about:

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• Benefits of Commercial Kitchens vs. Comans⁠
• Facilities and Offerings of Commercial Kitchens⁠
• Equipment Needs for Different Types of Food Products⁠
• Consultation, Expertise, and Cost Considerations⁠
• Certifications and Licensing⁠
• Services Provided by Amped Kitchens⁠
• Ghost Kitchens and Food Halls⁠

Listen to the Podcast

Kerry introduces Tastesense Salt, an ingredient designed to provide salty flavor for snacks such as potato chips but without the addition of sodium. This ingredient uses botanical extracts, peptides, and ferments to achieve a sodium reduction of up to 60% in certain applications. This development aligns with the industry's focus on offering healthier snack options to meet evolving consumer preferences.

Knorr, known for its range of sauces and broths, is introducing seven new rice and pasta varieties tailored for health-conscious individuals seeking convenient office meal solutions. Which flavor will you try? Read more to explore Knorr’s new rice and pasta options.

The Good Food Fund will provide support to food entrepreneurs in communities with inequitable access to food. Made possible by Mayor Brandon Johnson and City of Chicago’s Department of Business Affairs and Consumer Protection, the fund was designed in collaboration with the Food Equity Council and Greenwood Archer Capital. Allies for Community Business has been selected to manage the Good Food Fund, through which they will provide grants, low interest loans, and free business coaching to food and beverage entrepreneurs in Chicago.

Frank Yiannas, who assisted in developing the agency's new food safety tracking policy, stated that the system is far from where it needs to be to meet the 2026 deadline.