Tuesday, September 13, 2016
4:00 - 6:00 pm
You’ve probably tried “savory” yogurts by Chobani and Larimer County’s own Noosa Yogurt, but have you tried algae? Do you know what Poke is? How about Baobab? Hear about new ethnic flavors that trend-setting restaurants are promoting.
Get the latest info on gluten-free, non-GMO, and organic food trends, including the demand for better nutritional transparency and labeling, not just at home but in restaurants and commercial institutions as well. What does a “clear label” mean? What is the impact on the business owner from these customer expectations?
More and more customers are seeking better nutrition, and better nutritional information. What expectations does this create for the food business? How should the business operator respond?
Ashley Colpaart - The Food Corridor
Ashley is the Founder and CEO of The Food Corridor, a virtual food hub that provides real-time search and discovery, online booking, financial transactions, specificity and fit, and user verification to enable food businesses access to commercial kitchen spaces they need.
The Food Corridor is the first food technology start-up aiming to regionalize food systems through reducing redundancy, increasing efficiencies, and providing a seamless user interface for any user seeking out commercial kitchens, commissaries, processing, co-packing and food storage spaces. At the same time, we allow institutions and businesses to more effectively utilize their assets, providing additional revenue streams to commissaries, schools, food banks, churches, restaurants and more.
Betsy Craig - MenuTrinfo
Betsy Craig an Award Wining, expert in the food service industry on menu labeling and trends with a passion for those with special dietary needs. She is the CEO and the Founder of MenuTrinfo®, LLC and AllerTrain by MenuTrinfo, LLC, a leading company providing accredited nutrition & food allergy solutions. Her expertise extends to food safety, managing food allergens in the food service space and Gluten-free solutions thanks to AllerTrain. The nations only ANSI accredited training for food service for food allergies. Betsy writes for many national publications and a much sought after speaker in the hospitality industry.
Tina Mooney - The Fox & The Crow
In November 2014, Tina opened The Fox & the Crow, an artisan cheese and meat shop in mditown Fort Collins. She is a certified cheesemonger with an educational background in art history, which means eh really loves the stories behind the cheeses she sells. While her shop takes cheese seriously, they bring a levity to the intimidating nature of artisan cheese. Her employees are all well versed in cheese, and are happy to explain what makes each one special and offer recipes and pairing suggestions. T o make it to her grand opening, she worked closely with the SBDC while developing her plan, and has now expanded her shop offerings to include catering.