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Check FAQAbout Ari
Ari Bendersky is a Chicago-based lifestyle journalist specializing in food, wine, music and travel and is the author of "1000 Food & Art Styling Ideas,” a coffee table book highlighting beautiful food photography. Ari, the former founding editor of Eater Chicago, has been writing for 20+ years and his work has appeared in the New York Times, WSJ magazine, Associated Press, Men's Journal, Wine Enthusiast, Departures, RollingStone.com, Chicago magazine, Liquor.com, Huffington Post and many more publications. He also produces lifestyle videos for a Chicago real estate company.
Portfolio
Sensory adventure: Consumer insights on true to fruit and other exotic flavors
Research from Sensegen’s Sensory and Consumer Insights Center involving 1,500 consumers indicates that exotic flavors are increasingly popular beyond vacation settings, becoming a top choice for various occasions and drink preferences. The infographic provides valuable guidance for food and beverage companies aiming to innovate with exotic and mood-inspired flavors.
The growing consumer demand for clean label & sustainable products
Consumer interest in clean label products is growing, with 8 out of 10 surveyed finding them appealing once defined. Blue California offers sustainably produced, label-friendly, GMO-free ingredients that ensure food safety, reduce waste, and extend shelf life. Their solutions aim to replace synthetic preservatives like BHA, BHT, and nitrates, addressing the increased demand influenced by COVID-19.
Quality Control recent news
The FDA's new food traceability final rule mandates that food businesses create traceability plans and maintain specific information to aid in the event of a recall. This regulation aims to improve food safety and the efficiency of recalls.
Hydrolyzed oats make truly vegan and dairy-free creamers, milk powders possible – snapshot
Consumers are increasingly seeking plant-based milks and creamers for their environmental and health benefits, with oat milk gaining popularity for its creaminess and taste. Casey Ingredients has introduced OatyCrème, a 100% vegan and more soluble option, utilizing microencapsulation technology with coconut oil, eliminating the need for dairy food additives as emulsifiers.
Is your F&B brand prepared for a COVID-19 crisis?
The podcast discusses the importance of crisis management for food and beverage brands during the COVID-19 outbreak. Deb Gabor emphasizes the inevitability of crises and the need for a crisis management playbook. She cites Corona beer's association with the coronavirus as an example of an external crisis and praises Constellation Brands for their response. Transparency, communication, and alignment with brand values are highlighted as key to managing a crisis. Examples of Blue Bell ice cream and Starbucks are given as positive responses to crises, while Papa John's is noted for a poor response.
Alter Eco CEO Mike Forbes on B Corp. model and COVID
The Best Restaurants to Eat in Chicago if You Only Have One Day
Chicago is a top culinary destination in the U.S., offering a diverse range of dining experiences from breakfast to late-night snacks. Key recommendations include Tiztal Cafe for a Mexican breakfast, Lula Cafe for a farm-to-table lunch, Mindy’s Bakery for sweet treats, Shaw’s Crab House for a classic Chicago dinner, and The Wiener's Circle for a late-night Chicago dog. RPM Steak is noted for celebrity sightings and high-quality steak options. The article highlights the expertise of local chefs and the vibrant food culture in Chicago.
Beverage formulation opportunities for a rapidly changing market
Consumer attitudes towards beverages have evolved, with a growing demand for health and wellness benefits beyond hydration. This trend is particularly strong among Gen Z and Millennial consumers. The Ready-to-drink (RTD) beverages market is expected to grow significantly, offering substantial opportunities for brands that innovate. The Hartman Group's research indicates a high consumer interest in beverages with added benefits, and Mordor Intelligence projects a 6.13% annual growth rate for the RTD market through 2027. Industry professionals from Cargill, Kyowa Hakko USA, and Virginia Dare are involved in addressing these market shifts.
Food organizations are transitioning to cage-free eggs
The Open Wing Alliance reported that 1,157 global food organizations have transitioned to cage-free eggs, driven by consumer demand for higher animal welfare and perceived better quality. Major companies like McDonald's and Starbucks committed to using cage-free eggs nearly a decade ago. As of April 2023, 89% of commitments set for 2022 or earlier have been fulfilled. Cage-free eggs allow hens to exhibit natural behaviors, potentially reducing health issues and antibiotic use. The market for higher welfare eggs is expected to grow in response to consumer demand.
Chicago Restaurants With Great Outdoor Dining Options
Chicago offers a variety of restaurants with excellent outdoor dining options, each providing unique culinary experiences and vibrant atmospheres. Highlights include Bocaditos' Mexican flavors, Argot's French bistro charm, Demera's Ethiopian cuisine, and DeNuccis' Italian-American dishes. Homeslice and Happy Camper are noted for their lively settings, while The Duck Inn and Monteverde offer more refined dining experiences. Other notable mentions include Giant, Porto, Gather, and Superkhana, each celebrated for their distinctive menus and inviting outdoor spaces. These establishments provide a mix of casual and upscale dining, making them perfect for enjoying Chicago's warm weather.
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