You’ve probably heard the term “rapid proto-cepting” tossed around, but what does it really mean? At Hyde Park Group Food …
Koji: Fermenting Meat the New-Old Way
The practice of koji-fermenting meat is brand new – relative to koji’s ancient history – and that’s what makes it …
2017 Food Trends: Are Smaller Brands Defining the Future?
by Mary Haderlein, Principal, Hyde Park Group Food Innovation 2017 may become the year that small food and beverage brands …
Is Black the New Cleanse?
It’s January of 2017. Need something to really flush 2016 out of your system? This trending ingredient might “activate” your …
The Superfood Tipping Point: Is America ready for Turmeric?
With Turmeric being one of the newest superfood crazes, we had to ask – is mainstream America really ready to …