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!

Flavor Packed Wild Blueberries Make Good Medicine

8 Health Benefits Wild Blueberries Can Add to Your Products

Americans are hungrier than ever for foods that will help them heal, live longer, and stave off disease, weight gain, and the insults of aging.  In fact, Lifestyles of Health and...

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Don’t Ignore the Power of Superfoods for your Menu

Editorial consulting by the Culinary Institute of America

I totally get the new menu labeling laws – really, I do. But what I would really like a menu or product to tell me is what I should eat to boost my energy, stimulate my brain, help my...
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“Breakfast All Day” and Trending Flavors Fuel Smoothie and Lifestyle Bar Categories

Editorial consulting by the Culinary Institute of America

Americans are opportunistic eaters. Rather than sitting at a table for three proper meals a day, we tend to graze our way through the day with little consideration to whether what we are...

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Flavor is the Superhero and Remains Top Reason Why Consumers Purchase Food

Editorial consulting by the Culinary Institute of America

Wow! Pop! Snap! Pow! Ka-Boom! Sounds like the conversation bubble from a superhero comic book, right? Yet, I am referring to the excitement generated by even the smallest addition of...

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On Earth Day, we look at the food we eat through the lens of water usage

Editorial consulting by the Culinary Institute of America

How many gallons of water does it take to produce a pound of food? The answers will amaze you.

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Storytelling with a Wild Edge, A National Food Phenomenon

Editorial consulting by the Culinary Institute of America

For about seven years, I worked as a private chef for some of New York City’s most elite while they escaped the rush and fury of the city on the weekends to the sandy shores off Fire...

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Is Wild the Next Hot Food Trend?

Editorial consulting by the Culinary Institute of America

One chef’s obsession over what comes next….

Local. Artisanal. Paleo. Sustainable. Superfood. Healthy. Wild. Bacon.

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The secret to creating best-selling menu items in a real foods world

Interview with Panera Bread® Head Baker Tom Gumpel

In a recent interview at Panera Bread in downtown Chicago, Head Baker Tom Gumpel told the powerful tale of his Wild Blueberry Scone. The simple, baked breakfast scone has become a constant on the...

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What's the secret to creating a #1 selling jam?

Michele Cole’s history with Stonewall Kitchen reaches back to the early days, when two young entrepreneurs named Jonathan King and Jim Stott had the bold idea to launch a specialty food business in Maine after creating their famous Wild Maine...

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Is Your Menu Relevant?

How Panera Bread is staying on top of – and helping to set – national food trends

Interview with Panera Bread® Head Baker Tom Gumpel

Tom Gumpel gets up every morning eager to fulfill a quest. As head baker at Panera Bread, Gumpel’s passion is not...

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