THE POWER OF WILD BLOG

The idea of using food to improve personal health has fueled consumer interest in less processed, authentic food and has spurred the surge in food trends like organic, GMO-free, paleo and all-natural. The Power of Wild Blog is for the foodservice trade, consumer packaged goods product developers and brand managers who want to stay on top of the latest food trends, hear what other thought leaders are doing to increase profits and differentiate their products and menu offerings to meet the demands of today’s health conscious consumers. The Power of Wild bimonthly blog will keep you inspired. Sign up today!

Why Wild Growing Conditions Contribute to the Best Tasting Food

Editorial consulting by the Culinary Institute of America

The other day I ate the most extraordinary piece of salmon I have ever tasted.  It was farm-raised in Loch Duart in the wilderness of Sutherland, Scotland, one of the least populated...

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Game Meats, such as Duck, are the Perfect Pairing with Wild Blueberries

Editorial consulting by the Culinary Institute of America

Many cuisines around the world traditionally serve specific condiments and side dishes each time they eat certain foods. Indian food has Raita, a cool cucumber yogurt sauce that tames the...

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What’s good for your body is good for your skin

Maine entrepreneur gains traction with Wild Blueberry all-natural beauty line

In one of the most rural corners of America, Nancy Lowry is hard at work building a conscious company. Lowry calls herself a farmer, and as someone who lives and works...

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Global Food Fusion Trend: Flavor Pairings with a Wild Twist

Editorial consulting by the Culinary Institute of America

Whether you believe that mayonnaise was invented by the Spanish or French, I’m pretty sure the creators did not consider spicing it up with a little Southeast Asian pepper sauce. That...
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Wild Foods Trend Gaining Traction with Restaurants and Packaged Food Companies

Raking Wild Blueberries has been a pastime in Maine for generations.

Food lovers across America are waking up to the resurgence of Wild Foods – a way of life and a way of eating that was celebrated a half-century ago by the late Euell Gibbons in...

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Wild Carries Powerful Brand Cache with Customers according to Luke’s Lobster

Luke’s Lobster has thrived by stoking American appetites for the quintessential tastes of Maine in the nation’s hippest urban areas.

With 21 locations, sales of $20.9 million in 2015, and a raft of praise from tastemakers like Zagat’s, The New...

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Flavor Complexity Adds Value to Products: Wild Blueberries are Naturals

Editorial consulting by the Culinary Institute of America

Think of your taste buds as thousands of switches that turn off or on every time you put something into your mouth. Every time they fire, they send a pattern of information to your brain...

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Wild Blueberries: The Not-So-Secret Ingredient to One New York Restaurant’s Award Winning Pancakes

During the 12 summers she spent as a camper, then counselor, in Maine’s Belgrade Lakes region, DeDe Lahman became enthralled by Wild Blueberries. “We picked them wild, ate blueberry ice cream, visited Blueberry Hill (in Rome, Maine) on days off,...

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Commanding a Premium Price: The Secret of Smart Food Brands

Editorial consulting by the Culinary Institute of America

What’s in a name? Oftentimes, profit. Why else would companies everywhere pour so much time and treasure into building the brands behind their products? No matter that these products range...

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At Maple Hill Creamery & Organic Valley, Wild Blueberries + Grass-Fed Yogurt = a Perfect Pair

When Maple Hill Creamery debuted its line of 100% Grass Fed Cream on Top Yogurts in 2010, Wild Blueberries emerged as an obvious choice for the flavor lineup, along with plain, vanilla, maple, lemon, and orange creme varieties.

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