Food Tech

Where success requires a little shelf examination

By GREGORY ZELLER // It’s one thing for a food startup to conquer the weekend farmer’s market circuit, something much more to break into retail, where the average grocery store offers customers more than 40,000 items, with 20,000 new ones introduced nationally every year. Of which 80 percent fail. How to win over the big boys and keep them coming back for more? There’s an incubator for that. Welcome Spring to Market, a new initiative…

Steve Gold

And yes, you can have fries with this

BY GREGORY ZELLER // Cluck ’n Moo, an innovative substitute for the classic beef patty that introduces lean poultry to the mix, is ready to take wing. Inventor Steve Gold says the resulting beef-and-chicken hybrid lowers the fat and calorie content without skimping on taste or texture, and with Cluck ’n Moo already gracing supermarkets across New York, he’s on the hunt for $750,000 in venture capital to spread the word. Some members of the…

Andrew Cuomo

Cuomo orders minimum wage panel

Attention food startups: Gov. Andrew Cuomo has ordered up a state wage board to study the food sector in New York and make recommendations on the minimum wage workers should be paid. Cuomo was rebuffed by lawmakers during the budget process on a proposal to raise the minimum wage for all workers to $11.50 in New York City and $10.50 in the rest of the state. His latest effort, which sidesteps legislators, relies on an…

Irwin Simon, Hain Celestial

Hain Celestial posts record quarterly sales

Lake Success-based Hain Celestial Group reported record third-quarter numbers led by surging sales of its organic products and the boost of new acquisitions, despite the impact of a strong U.S. dollar overseas. Hain, which owns Celestial Seasonings, Earth’s Best and the improbably popular Terra chips brands, posted quarterly sales of $662.7 million, an almost 19 percent increase over the same quarter a year ago. Without foreign currency swings, sales would have leapt almost 25 percent….

Cooking With Chef Michelle

In gluten-free baking, still room for innovation

BY GREGORY ZELLER // Bakers are no longer known primarily for innovation. Television contests may demand interesting new shapes for cookies and cakes, but in the early 21st century, virtually every combination of eggs, butter and flour has been tried. The difference between a 350 or 375 degree oven has been well-documented. There are no baking worlds left to conquer. Save perhaps one. In an increasingly gluten-free world, many baked products prepared without traditional wheat-,…