Tag Archives: food innovation

Innovation or Not – Snacks Made from Watermelon Seeds

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Innovation or Not - Snacks Made from Watermelon Seeds

GUEST POST from Art Inteligencia

When we talk about sustainability and innovation, the food industry often comes up short—despite being a fertile ground for both creativity and ecological advancement. One emerging trend is the development of snacks made from watermelon seeds, a seemingly simple idea that could have far-reaching impacts on our food systems and environmental footprint. But is it truly innovative? Let’s explore this concept through the lens of three compelling case studies that revolve around sustainability and the potent use of waste products for creating value.

Case Study 1: Eco Snacks Co.

Eco Snacks Co., a startup based in California, has carved a niche in the sustainable snacks market by turning watermelon seeds—typically a waste product—into nutrient-dense snacks. They source these seeds from local farms that would otherwise discard them. The seeds are cleaned, roasted, and seasoned to create a range of flavors, from chili lime to smoky BBQ.

But it’s not just about offering a tasty, healthy snack. By transforming what was once considered waste into a valuable product, Eco Snacks Co. addresses two major sustainability concerns: food waste and resource efficiency. The company also implements eco-friendly packaging made from biodegradable materials, reinforcing their commitment to the environment.

Eco Snacks Co. has experienced significant growth, with their products now available in major supermarkets and health food stores. They have managed to not only capture a segment of the snack market but also educate consumers on the benefits of upcycling food waste.

Case Study 2: Seed-to-Snack Innovators

Seed-to-Snack Innovators, based in the heart of Texas, have taken a different approach to watermelon seed snacks. Their business model centers on a cooperative relationship with watermelon farmers, offering them a way to monetize the by-products of their harvests. In essence, this is a farm-to-snack initiative.

After collecting the seeds, the company employs a proprietary method to dehydrate and flavor them, creating a product that fits well within the growing demand for plant-based snacks. The use of these seeds not only reduces agricultural waste but also provides an additional revenue stream for farmers.

The innovation doesn’t stop there; Seed-to-Snack Innovators have partnered with local gardens and schools to promote sustainable farming and waste reduction practices. Their educational programs aim to create a new generation of eco-conscious consumers who understand the importance of reducing waste and supporting sustainable food systems.

Case Study 3: Simple Mills

Simple Mills, a leader in the clean-food movement, has integrated the concept of sustainability into their business model by focusing on real ingredients and minimal processing. While they are predominantly known for their almond flour-based products, Simple Mills has also explored the use of other seed types, including watermelon seeds, in their innovative snacks.

Their approach is multifaceted: they aim to improve ingredient sourcing by working directly with farmers to ensure that every part of the plant is utilized, thus reducing waste. By incorporating watermelon seeds into their product line, Simple Mills highlights the versatility and nutritious value of these often-overlooked seeds.

Simple Mills is also committed to transparent supply chains and sustainable packaging solutions. Their packaging features clear information about their sustainability practices and is designed to minimize environmental impact, using recyclable and compostable materials whenever possible.

The company has not only expanded their product range but has also established themselves as educators and advocates for sustainable eating practices. Through community programs and partnerships, Simple Mills promotes a holistic approach to food that emphasizes health, sustainability, and waste reduction.

Conclusion

Both Eco Snacks Co., Seed-to-Snack Innovators, and Simple Mills exemplify how seemingly small innovations can lead to significant sustainability benefits. By taking what is traditionally seen as waste and converting it into a valuable product, these companies are not just making great snacks; they are reshaping our understanding of resource efficiency and waste reduction.

Finally, while snacks made from watermelon seeds might seem like a simple idea on the surface, the underlying innovation lies in the holistic approach to sustainability. These companies prove that it’s possible to create delicious, nutritious products while also making a positive impact on the environment.

So, innovation or not? I say it’s a resounding yes. It’s a perfect example of how true innovation often lies in reimagining the everyday, turning challenges into opportunities, and always keeping sustainability front and center.

Image credit: Simple Mills

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Seven Ways to Create Brand Recognition Learned from Benihana

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Seven Ways to Create Brand Recognition Learned from Benihana

GUEST POST from Shep Hyken

When you think of recognizable brands, companies like Coke, Apple, Amazon, and McDonald’s come to mind. It’s hard to imagine there is anyone who wouldn’t recognize the brand name or logo of these companies. Some of my clients have said something like, “If we could just get a fraction of that kind of recognition, it would be a huge accomplishment.” Well, meet Benihana. Yes, the restaurant chain known for chefs putting on amazing, entertaining cooking demonstrations at your table while they prepare your delicious meal.

Benihana is an American restaurant company founded by Hiroaki Aoki in New York City in 1964. Today, its 116 restaurants serve about 18 million guests each year, and according to CEO Tom Baldwin, Benihana has 90% brand recognition. That’s incredible. Think about this for a moment. McDonald’s, with almost 13,500 restaurants in the U.S. serving millions of people each day, has almost 100% brand recognition. Benihana, with just 116 restaurants, has 90% brand recognition.

How did they do it? The restaurant chain has never strayed from what brought its original success. It is not the neighborhood restaurant you go to every week. This “special occasion” restaurant is known for creating great guest memories, which is their motto.

At a recent meeting of general managers, Baldwin shared what has made the Benihana brand a success, and how it will continue to be even more successful in the future. These strategies are the “brand builders” that have helped make Benihana so recognizable and can do the same for you:

  1. A One-of-a-Kind Restaurant Platform. While there may be some competition in local markets, with 116 restaurants, it is the largest chain of its kind. If you’re not already, what could you do to become a one-of-a-kind brand? What makes you unique?

  2. Timeless Appeal that Transcends Generations. If you walk into a Benihana, you will see young and old. Families are there celebrating children’s and grandparents’ birthdays. There are couples, young and old, celebrating anniversaries. Companies host events for their employees and customers. There are no age boundaries at Benihana. While most companies don’t have such a wide customer base, you must understand who your customers are and create an experience that is both timely and timeless.

  3. An Exceptional Leadership Team, Culture and Infrastructure. Benihana has a system. They deliver a consistent and predictable experience. It doesn’t matter if you’re in a restaurant in New York, Los Angeles, Miami or any of the other 113 locations, you will have a similar experience. Its leadership team, from headquarters down to managers of each location, along with the culture and processes, ensures the same great memories are created regardless of location. With focused effort, any company can create a consistent experience that comes from a good system and the right culture.

  4. A Clean Environment. A guest can expect to have an excellent meal and a great experience in a spotless environment. This is an important point. While you may not want to eat off the floor of any restaurant, they do their best to make you feel as if you could. Cleanliness creates guest confidence. Anything less may send a negative message. For example, a dirty floor means the food might not be fresh. What’s your version of the dirty floor? What sends mixed or negative messages to your customers?

  5. The Kaizen Philosophy. It may not be a surprise that a Japanese restaurant chain embraces Kaizen, the Japanese business philosophy focused on continuous improvement. It is a strategy in which all employees work together to find new ways—large or small—to improve the process. The five principles of Kaizen include teamwork, personal discipline, improved morale, quality circles and suggestions for improvement. The growth and innovations that Benihana has created come from its attention to Kaizen, a philosophy that can be embraced by any company.

  6. Engaging and Embracing the Community. Part of the Benihana company mission is to “engage and enhance the community.” How do you get involved with your community? More and more, customers are being drawn to companies that support what they believe in. It could be a cause in the local community or something as large as the sustainability of the environment. It’s about giving back.

  7. An Unparalleled Guest Experience. It’s all about the guest experience at Benihana. They relentlessly focus on creating great guest memories. They also recognize that the guest experience comes from the right employee experience. The strategy—and lesson—are simple. Focus on the employee and customer experiences. Create the experience that makes your customers say, “I’ll be back!” This is an appropriate strategy for every company—one you want all your customers to associate with your brand.

This article originally appeared on Forbes

Image Credit: Pixabay

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Crabby Innovation Opportunity

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Crabby Innovation Opportunity

There are many foods that we no longer eat, but because we choose to, not because they have disappeared from nature. In fact, here is a list of 21 Once-Popular Foods That We All Stopped Eating, including:

  • Kool-Aid
  • Margarine
  • Pudding Pops
  • Candy Cigarettes
  • etc.

But today, we’re going to talk about a food that I personally love, but that I’ve always viewed as a bit of luxury – crab legs – that is in danger of disappearing off the face of the planet due to climate change and human effects. And we’re not just talking about King Crab, but we’re also talking about Snow Crab, and we’re talking about Dungeness Crab too. And this is a catastrophe not just for diners, but to an entire industry and the livelihood of too many families to count:

That’s more than a BILLION CRABS that none of us have had the pleasure of their deliciousness.

And given the magnitude of the die off, it is possible they might disappear completely, meaning we can’t enjoy and salivate at the thought of this popular commercial from the 80’s:

Climate change and global warming are real. If you don’t believe humans are the cause, that it’s naturally occurring, fine, it’s still happening.

There can be no debate other than surrounding the actions we take from this point forward.

And while the magnitude of the devastation of other animal species that humans are responsible for is debatable, we are failing in our duties as caretakers of the earth.

This brings me back to the title of the post and the missions of this blog – to promote human-centered change and innovation.

Because we have killed off one of our very tastiest treats (King, Snow and Dungeness Crabs), at least in the short-term (and possibly forever), there is a huge opportunity to do better than krab sticks or the Krabby Patties of SpongeBob SquarePants fame.

If crab legs are going to disappear from the menus of seafood restaurants across the United States, and possibly the world, can someone invent a tasty treat that equals or exceeds the satisfaction of wielding a crab cracker and a crab fork and extracting the white gold within to dip into some sweet and slippery lemon butter?

Who is going to be first to crack this problem?

Or who will be the first to find a way to bring the crabs back from extinction?

We’re not just talking about a food to fill our bellies with, we’re talking about a pleasurable dining experience that is going away – that I know someone can save!

And no Air Protein marketing gimmicks please!

Image credit: Northsea.sg

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The Future of Food

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Sustainable Agriculture and Alternative Proteins

The Future of Food: Sustainable Agriculture and Alternative Proteins

GUEST POST from Chateau G Pato

A rapidly growing global population and the ever-present threat of climate change are transforming the future of food. Sustainable agriculture and alternative proteins offer promising solutions to ensuring a secure and nutritious food supply while reducing environmental impact. In this article, we explore how innovative approaches can pave the way to a more sustainable food system.

Sustainable Agriculture: The Road Ahead

Traditional farming methods are becoming increasingly unsustainable due to resource overuse, habitat destruction, and greenhouse gas emissions. However, sustainable agriculture practices are emerging as a viable alternative. Key strategies include:

  • Precision Agriculture: Utilizing technology to optimize irrigation, fertilization, and crop rotation. This approach boosts yield while minimizing waste and environmental impact.
  • Agroforestry: Integrating trees and shrubs into agricultural landscapes to improve biodiversity, soil health, and carbon sequestration.
  • Regenerative Farming: Adopting practices that restore soil health, such as no-till farming and cover cropping, which enhance the ecosystem’s resilience.

Case Study 1: Driscoll’s Berries

Driscoll’s, a prominent berry company, epitomizes the benefits of sustainable agriculture. With over 700 independent growers, Driscoll’s has adopted:

  • Water Conservation Techniques: Employing sensors and drip irrigation systems to reduce water usage.
  • Integrated Pest Management: Using natural predators and biological controls to minimize pesticide use.
  • Organic Farming: Transitioning certain operations to organic practices, resulting in healthier soil and ecosystems.

These innovative practices not only improve sustainability but also enhance the flavor and quality of their berries.

Alternative Proteins: Meeting Demand Without Compromise

With the global demand for protein on the rise, alternative proteins are becoming increasingly crucial. They offer a solution to the environmental and ethical concerns associated with traditional meat production. Key categories of alternative proteins include:

  • Plant-Based Proteins: Products like Beyond Meat and Impossible Foods mimic the taste and texture of meat using plant-derived ingredients.
  • Insect-Based Proteins: High in protein and low in environmental impact, insects such as crickets are emerging as a sustainable food source.
  • Cell-Cultured Meat: Lab-grown meat from animal cells offers the potential to produce real meat without the drawbacks of conventional farming.

Case Study 2: JUST, Inc.

JUST, Inc. is making waves in the alternative protein space with its innovative products:

  • JUST Egg: A plant-based egg substitute made from mung beans, offering a sustainable alternative to traditional eggs without sacrificing taste or texture.
  • Lab-Grown Meat: JUST is pioneering lab-grown chicken and other meat products, aiming to offer ethical and environmentally friendly options for carnivores.

Through extensive research and development, JUST, Inc. is setting a new standard in the food industry, contributing to a more sustainable and humane food system.

Conclusion

The future of food lies at the intersection of sustainable agriculture and alternative proteins. By embracing innovative practices and technologies, we can build a resilient food system that meets the growing global demand while protecting our planet. The successes of companies like Driscoll’s and JUST, Inc. provide a roadmap for others to follow, highlighting the immense potential of these transformative approaches.

The journey towards a sustainable future is challenging but achievable. It is imperative that stakeholders across the food system—from farmers to consumers, policymakers to entrepreneurs—commit to driving change. Together, we can cultivate a future where nutritious food is abundant and accessible, and our environment thrives for generations to come.

SPECIAL BONUS: The very best change planners use a visual, collaborative approach to create their deliverables. A methodology and tools like those in Change Planning Toolkit™ can empower anyone to become great change planners themselves.

Image credit: Unsplash

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Food Innovation Sighting – Doritos Tacos

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Food Innovation Sighting - Doritos TacosI don’t typically frequent fast food restaurant chains, but today I did, and I had a food innovation sighting for my trouble. I stopped by the local Kentucky Fried Chicken (KFC) and Taco Bell combination store and as I was picking up my crispy strips order I heard a guy order two Doritos Tacos.

“Doritos Tacos?” I thought to myself. Then I looked up and sure enough Yum Brands has teamed up with PepsiCo’s Frito Lay to bring you the Doritos Taco. It’s just like it sounds. Frito Lay has created giant round Nacho Cheese Doritos and folded them into the shape of a taco shell, and then Yum Brands employees combine them with the usual Taco Bell taco fillings.

Now I didn’t actually try one, but how could they not be good and absolutely stuffed with calories?

So hats off to Frito Lay and Yum Brands on the creation of this simple food innovation.

For those of you keeping score with your SCAMPER framework scorecard, file this one under Combine.

What other food innovation combinations would make sense for two companies to create?

Innovation Training for your whole organization from Braden Kelley

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