Market Shake by GourmetPro

I never used to question period pain. It was just something to be endured: pop a painkiller, push through, and move on. I never even thought to look for a better solution. Turns out, I wasn’t alone. For decades, menstrual health has been an afterthought, with solutions ranging from “just deal with it” to pink-washed marketing gimmicks. But something is changing. Women are demanding better - and the industry is finally listening. 🔈 As International Women’s Day approaches, I delved into an area that’s long been overlooked but is finally getting the attention it deserves: period care. The PMS & menstrual health supplements market is set to explode in the coming years, as more women turn to science-backed solutions instead of suffering in silence. I spoke with OB-GYN Margo Harrison MD MPH, the founder of Wave Bye Inc, a company focused on improving the period experience through small interventions that can make a big difference. 💊 So, why does this matter? Because period pain shouldn’t hold women back. Because menstrual health isn’t a “niche” issue — it affects 26% of the global population. Because women deserve products designed for them, not just marketed to them. It’s time to rethink how we approach period care. I’d love to hear your thoughts! Find the link to the whole article in the comments below 👇

We spotted the world’s first soft drink made exclusively out of dates at Gulfood - The World's Biggest Annual F&B Event 2025 yesterday. If you’re wondering about the context behind this delightful F&B innovation, you’re in for a treat - because this week’s Market Shake is all about Milaf Cola! ✨ Milaf Cola from Saudi Arabia entered the market as an alternative to Big Soda in late 2024.🥤 At first glance, the substitution of dates instead of sugar could be interpreted as just another response to the health and wellness in the F&B industry. But it’s so much more than that! The dates in Milaf Cola speak to a range of social, economic, and political conditions in Saudi Arabia. 🔍 They represent: ➡️ the pursuit of national policy objectives ➡️ attempts at livelihoods generation for farmers ➡️ indirect regulation of public health expenditure ➡️ political action in the Middle East geopolitical space Just goes to show that product innovation in the F&B space is always shaped by larger currents surrounding the industry. 💡 Are you ready to find out more? Read the latest Market Shake newsletter on Milaf Cola. Find the link in the comments 👇 #Gulfood #Gulfood2025 #Gulfood30 #Culinary #Tradeshow #FandBIndustry #FoodInnovation #ProductInnovation

Barley, fava beans, grape seeds, sunflower seeds… ….could become your average ingredients used to make chocolate in a few years. 🍫 (Oh, and did we mention 𝘴𝘱𝘦𝘯𝘵 𝘨𝘳𝘢𝘪𝘯 𝘧𝘳𝘰𝘮 𝘣𝘳𝘦𝘸𝘪𝘯𝘨 𝘣𝘦𝘦𝘳?) Whether you’re excited or terrified by the idea of cocoa-free chocolates, wouldn’t it be good to get a rundown of this phenomenon that’s rising everywhere? 👀 👉 Read about the alternatives to cocoa-free chocolate and what any of this has to do with 𝘤𝘭𝘪𝘮𝘢𝘵𝘦 𝘤𝘩𝘢𝘯𝘨𝘦 here: https://lnkd.in/ebM6gtAF

Savory tea... Decaf for kids... Fermented pasta... 2024 #productinnovations in the F&B industry that made us go: ⁉️ Each product gave us a lot to think about, question, and look forward to! (except the ones that made us stare at our screen in silence and wonder “𝘍𝘰𝘳 𝘳𝘦𝘢𝘭??”) Ready to experience the same? 👀 👉 Read our rants and raves on product launches from 2024: https://lnkd.in/gWCzSw6q

More highlights from SKS Japan 2024! A couple of weeks ago, we covered a few of the groundbreaking technologies on display at Japan's largest food tech show. Today, we cover the main themes that took center stage in many of the discussions: sustainability and Japan’s aging population. 🍣 With nearly 30% of Japan’s population over 65, the food industry is stepping up to support healthy aging. From plant factories to functional foods, challenges and creative solutions for longevity were talked about. 🧪 Fermentation wasn’t just a buzzword; it was the star of the show! Japan’s rich fermentation culture (hello, miso and sake!) has so much to offer, but experts agree: it’s time to share that expertise with the world. ♻️ From upcycled gin to algae-based superfoods, companies showcased how innovation can tackle food waste head-on. 🐟 Sushi-grade plant-based salmon? Edible invasive sea urchins? Yep, the future of seafood is as delicious as it is sustainable. SKS Japan proved one thing: collaboration is key to shaping a healthier, more sustainable future. Thank you, UnlocX & Co., HIROTAKA TANAKA, Yurika Nakanishi, Akiko Okada! Read the full piece: https://lnkd.in/gt7dGhyE

🌱 Upcycling: A Revolution in Food Sustainability 🌱 A couple of weeks ago, GourmetPro - Food & Beverage Experts teamed up with The Serial Upcyclers’ Club for a webinar exploring how upcycling is reshaping the food and beverage industry. Moderated by culinary trendologist Christine (Chamberlain) Couvelier, the session featured two trailblazers from India: 👉 Elizabeth Yorke, founder of Saving Grains, who's transforming brewers’ spent grain into high-protein, fiber-rich food products. 👉 Aditi Jhala, founder of The Misfits, who's creating delicious snacks and spreads from surplus produce. 🌍 The Challenge: More than a third of all food produced globally is either lost or wasted. This contributes to 8–10% of global greenhouse gas emissions, costing the world $1 trillion annually. ✨ The Solution: Upcycling! By reimagining “waste” as valuable byproducts, innovators like Elizabeth and Aditi are creating nutritious, sustainable products that reduce environmental impact while fostering economic growth. 💡 Key Highlights: - Upcycled food markets are projected to hit $93.2 billion by 2031. - Community-driven solutions like Saving Grains and The Misfits are leading the way with innovative approaches to upcycling. - Collaboration, consumer education, and cutting-edge technology are vital to scaling this movement. Let’s celebrate and support these changemakers! Watch the webinar replay here: https://lnkd.in/gnkKBvnh Read the highlights: https://lnkd.in/g6KQam_u What are your thoughts on upcycling? How do you see it shaping the future of food? Share in the comments! 👇

The Future of Food Tech is Here! 🍴 At SKS Japan 2024, we got a front-row seat to the cutting edge of food innovation, and the creativity on display was nothing short of mind-blowing. From healthier living to kitchen automation, here are the standouts: 🧂 Saltomo: A smart salt dispenser that tracks every sprinkle, helping tackle excessive salt consumption—a serious health issue in Japan. 🤖 Chefee: A robotic home chef that plans, preps, and cooks your meals with just a command. Dinner made while you’re still at work? Yes, please! 🎌 Gatebox: Anime-style AI bringing personalized customer service to restaurants and hotels, creating experiences like never before. SKS Japan isn’t just about showcasing products - it's about imagining how food tech can transform our lives. 🔗 Read on about the drama that some of these innovations caused in the office: https://lnkd.in/gZhMhccs

What’s Brewing in India’s F&B Scene? Key Trends from Anuga Select Mumbai 🍴 Waaaay back in August, I joined more than 28,000 visitors from 40+ countries at Anuga Select India. The event was a goldmine of insights into India’s ever-evolving F&B market. Although this post is a scooch late 😬, the trends I observed are still brewing strong. Here are some of the highlights: ☕ Coffee is gaining grounds India’s coffee market is percolating at a 9.87% CAGR, set to hit US$1.2 billion by 2032! While global chains like Starbucks, Pret A Manger, and Tim Hortons expand aggressively, local brands and startups are driving innovation with single-serve options, nitro brews, drip pouches, and even flavored coffee cubes. 🫖 Tea’s functional glow-up As coffee heats up, tea is evolving. RTD iced teas and functional blends packed with botanicals are responding to India’s demand for healthier beverages. From energy to women’s wellness, tea is becoming a functional favorite. ❄️ Frozen foods are hot With convenience becoming king, India’s frozen food market is thawing out, expected to grow at an impressive 16.97% CAGR to reach US$4.4 billion by 2028. From potato snacks to samosas and rotis, this segment is finally finding its footing thanks to improving cold chain infrastructure. 🌏 Global faves taking root - Bubble tea: Still niche but gaining popularity with younger consumers. - Korean food: Ready-to-cook K-favorites flew off the shelves at the show. - Tempeh: With plant protein on the rise, tempeh could be India’s next big thing - if flavors hit the mark. From coffee innovations to frozen delights and global hits, India’s F&B market is a melting pot of trends and opportunities. Whether you’re a global brand or a local disruptor, this is the place to watch (and taste)! Read the full article and check out my conversations with the founders of three innovative startups, JoySpoon, Kandeefactory, and The Misfits.  🔗 https://lnkd.in/gxVJf7pJ Which trend excites you the most? Let me know in the comments. 👇

♻️ Upcycling: The Next Green Revolution! 🌍 ⏳ Just 2 days to go! 🗓️ 21 November 2024 Join GourmetPro and The Serial Upcyclers Club as we dive into how upcycling is transforming the food industry! 🌾✨ 💡 Hear from trailblazers Elizabeth Yorke (of Saving Grains) and Aditi Jhala (of The Misfits), moderated by Christine (Chamberlain) Couvelier, on tackling food waste, driving sustainability, and creating value where others see waste. ✅ What’s on the plate? - The impact of upcycling in F&B - Global trends & India’s role - Practical ideas to lead the movement 👉 Don’t miss out — sign up now! https://lu.ma/bptn8nrx

🚀 Navigating India’s Route to Market for F&B 🚀 India’s food and beverage sector is booming, but breaking into this massive market isn’t just about great products – it’s about mastering the route to market. With its fragmented infrastructure and diverse regional nuances, cracking the Indian market requires a strategic approach. We spoke with seasoned supply chain consultant and GourmetPro expert Praveen Dhawan to get the lowdown on the best routes to market for F&B brands. Here’s what he had to share: 1. Own Distribution vs. Third-Party: For premium or delicate products needing strict quality control, own distribution is the way to go. For mass-market goods like snacks and beverages? Third-party distributors help scale fast. 📦 2. Strategic City Focus: India is vast and there’s no one-size-fits-all strategy. Focus on the top metro cities first before moving on to other cities. This phased approach ensures better alignment with local preferences. 🌍 3. The JV Advantage: Local partnerships and joint ventures can be a powerful tool, especially in the food service sector. 🤝 4. Tackling Distribution Challenges: India’s infrastructure remains complex, with cold chain logistics and regional diversity posing big hurdles. Careful planning and local expertise are essential. 🚚 For global brands, India is a land of opportunity – but only if you can navigate its unique path to market! 🔥 Read the full interview 👉: https://lnkd.in/gmuJvQA7