An interview with Chef Bill Kim of urbanbelly & bellyQ, Chicago Hyde Park Group sat down with Chicago-based Chef Bill …
2018 Trends: How Save-the-World’ers Are Shaping the Future of Food
“Ethical Eaters,” or “Save-The-World’ers,” as I lovingly call them, are a singular new group of consumers who may drive the …
Meet Meat, 2018.
An interview with Chef Chris Pandel, Owner, Executive Chef, Swift & Sons, Chicago Despite all of the hoopla about plant …
2018 What’s Tipping? Food & Beverage Trends
It’s that time of the year again… our 2018 What’s Tipping? Food Trends presentation has debuted. From shifting consumer need …
Cellular Agriculture: Who Will Be First to Market?
I recently returned from a mind-blowing two days at the New Harvest Cellular Agriculture conference in New York City, where …
2017 Food Trends: Are Smaller Brands Defining the Future?
2017 may become the year that small brands in the food and beverage world upend the mainstream. The little guy …
Why Kitchen Ideation Works
If you’re thinking about creating the next generation of new food products, leave your computer behind and taste your way …
Koji: Fermenting Meat the New-Old Way
The practice of fermenting meat with koji is brand new – relative to koji’s ancient history – and that’s what …
Accelerating Your New Product Pipeline Through Rapid Proto-cepting
You’ve probably heard the term “rapid proto-cepting” tossed around, but what does it really mean? At Hyde Park Group Food …
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 …