Latest news with #foodinnovation
CTV News
7 hours ago
- Entertainment
- CTV News
KFC releases fried chicken-flavoured toothpaste. No, this isn't a joke
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Forbes
3 days ago
- Business
- Forbes
Don't Ask For A Cronut At Dominique Ansel's New Pastry Shop
Dominque Ansel at his new bakery, Papa d'Amour in Greenwich Village, where you can't buy a cronut ... More but have plenty of other options. Don't even think about ordering a cronut at pastry chef's Dominique Ansel's new bakery Papa d'Amour located in the heart of Greenwich Village on University Place. It opened on May 22, 2025, after Ansel made quite the name for himself at his eponymous bakery on Spring Street in SoHo that debuted in 2013. There he launched his cronut that merged the croissant with the donut and became quite a media sensation. But at the new bakery, no cronuts for sale. At Papa d'Amour, Ansel is going off in a new direction, and therefore decided he wanted no vestiges of his past creations to intrude. He describes this new concept as 'a fusion between French pastries and Asian bread culture.' Time magazine, for example, called cronuts one of the 25 best inventions of 2013. But he made only 250 of them a day, causing people to line up on the street an hour before it opened, and then selling out. Ansel explains that making only 250 cronuts daily wasn't a marketing ploy, but that his kitchen in the back was tiny and that was all he could produce. Besides his new bakery and the original one, he also oversees the Dominique Ansel Workshop on East 27th Street specializing in French-style bread called viennoisserie and a production facility for the two other bakeries, so it's now 3 bakeries he operates. Hence, he's developed a host of new pastries and sandwiches, combining his classical French training with some Taiwanese flavors, influenced by his wife, who is from Taiwan. In the back, there are a dozen chefs baking. Why so many? Ansel replies that he needs that many chefs for the 'quality and diversity and we need trained chefs to do it. Everything is made by hand.' A New Direction for Ansel It's also an homage to New York City where people of so many diverse cultures co-exist. At home he and his wife and their two children speak French, Chinese and English, and his new bakery connects with all 3 cultures. 'Everything on the menu,' Ansel explains, 'is brand new--no repeats from two other shops.' One of his favorites is its mochi donut, made with a special taro butter that fries up into a super light, lacy shell. No Financial Assistant Required Because Ansel's SoHo location has done so well, he was able to self-capitalize his new bakery, without any financial partners or investors. 'I believe in ownership and keeping things small. It allows us to focus our creativity and the things that matter most,' he asserts. Even Ansel Had His Setbacks But even well-praised Ansel has had his ups and downs. While his Spring Street bakery still thrives, his Seventh Avenue/Charles Street bakery and upstairs workshop in the heart of the West Village closed in July 2020, a victim of Covid. At his new bakery, he's also selling 4 sandwiches including crispy shrimp sandwich made with aoli, egg and tomato (its most popular), and a pork sandwich with cabbage and dressing. The new shop has 20 seats and is open Monday to Sunday from 8 a.m. to 7 p.m. And it hasn't taken long for it to catch on. When this reporter stopped by unannounced on a Sunday about noon, he encountered a line of about 30 people. A bakery staffer was handing out free cups of espressos to lighten the pain of waiting on line. Why open on University Place? Ansel calls it a quintessential Greenwich Village neighborhood and noted that 'neighbors, residents, other business owners have come by to say hello and welcome us.' It's also located not far from New York University, the New School, Cardozo Law School so it attracts plenty of students. Go Early or Leave Disappointed Asked if people are ordering the sandwiches at dinner time, Ansel admits that most days, despite the dozen bakers, they've been selling out of most things by 3 p.m. 'We're having a hard time keeping up, but we want to focus on quality,' not speed, he says. He expects to start building up production so sandwiches will be available later. Asked if there is a fourth bakery in the works, Ansel laughs, and then says, he's gotten requests from private equity people to expand the number of his bakeries, but so far has resisted. 'It's not about the numbers; it's about the product and controlling what you make,' he asserts. Ansel calls the keys to his new bakery's success as: 1) Creativity of product, 2) Maintaining the quality, 3) Being close to guests and staff, 4) Be attentive to listening. One last thing, Ansel advises that the next time this reporter stops by Papa d'Amour, he try the egg tart and mochi donut, which he says, is flavorful and chewy. ' You'll be heavier on happiness,' he says, if not the scale.
Zawya
7 days ago
- Business
- Zawya
South Africa: ButtaNutt secures a 54% equity investment from PSG Group
ButtaNutt, the South African plant-based dairy alternatives, has secured a 54% equity investment from PSG Group. The transaction, effective May 2025, represents a noteworthy vote of confidence in local entrepreneurship and homegrown innovation. The remaining shareholding is retained by the founding management team, led by Founder and CEO, Antoine van Heerden. ButtaNutt, which is based in Paarl, Western Cape, has grown from a single-product startup to a well-known name in the local food innovation landscape. With a focus on natural, minimally processed products, its range of nut butters and dairy alternatives has found favour with South African consumers looking for healthy and delicious food choices. PSG Group is a South African investment company known for backing entrepreneurial businesses with long-term growth potential. PSG Group delisted from the Johannesburg Stock Exchange in 2022 and, as an unlisted investment holding company, continues to serve as an incubator to identify and help build businesses of tomorrow.' The investment by PSG Group includes growth capital to support ButtaNutt's expansion. ButtaNutt currently produces double the plant-based milk volumes compared to the prior year. This significant increase in capacity was made possible by the commissioning of a processing and packaging facility in 2024, following a strategic investment from PepsiCo in 2022. This capacity expansion has also driven job creation. The team now employs 135 staff compared to 102 prior to moving to the new Paarl facility in 2022. Dries Mellet, director at PSG Group, says the decision to partner with ButtaNutt aligns with the ambition to partner with strong management teams to build large, profitable South African businesses. 'ButtaNutt is a proudly South African business, and they've built a brand that resonates with consumers. The business is led by entrepreneurial founders who are passionate about what they do. ButtaNutt is a fast-growing business in an industry that is growing globally and we are excited to be part of its next chapter.' The investment is further strengthened by the involvement of Tertius Carstens, former CEO of Pioneer Foods Group, who now serves on the ButtaNutt board. What began as a side hustle selling roasted macadamias from his university residence in 2012, Van Heerden's dream has grown into one of South Africa's small business success stories. 'Back then, I didn't have a grand plan,' he recalls.' I was a second-year engineering student at Stellenbosch, just trying to do something creative with my parents' macadamia harvest. The nut butter idea came almost by accident. But from the start, there was something special about the product, and the feedback we got from customers was overwhelmingly positive.' From grinding nuts in his digs and selling jars at local farmers markets, Van Heerden's commitment to the craft and passion for entrepreneurship has taken the business through every phase of growth. The turning point came when ButtaNutt began to experiment with nut milks, which have since become its flagship products. 'Nut milks became our big bet,' Van Heerden explains. 'After years of trials, some travel to the United States to study market trends, and finally, a lot of investment into infrastructure, we managed to create a local product that could compete with international alternatives, with a proudly South African flavour.' 'We've always positioned ourselves as something a little different than a food company,' adds Dan Hugo, co-owner and chief marketing officer at ButtaNutt. 'We are storytellers, community builders, and wellness advocates. Every product we develop starts with a purpose. We want to nourish people, support local supply chains, and be part of a healthier future. We've been fortunate to have customers and partners who believe in that mission. This partnership takes our vision and mission to the next level.' With PSG Group's backing, ButtaNutt plans to broaden its distribution within South Africa, expand into new product categories, and firmly establish itself as the market leader in the plant-based food and beverages category.
Yahoo
19-05-2025
- Business
- Yahoo
Hi & Fi Asia-China 2025: Charting New Frontiers in Health and Food Innovation
SHANGHAI, May 19, 2025 /PRNewswire/ -- Asia's most anticipated trade platform for health ingredients and food innovation, Hi & Fi Asia-China, returns with its landmark 2025 edition from June 24–26 at the National Exhibition and Convention Center (NECC) Shanghai, China. Uniting global leaders in food ingredients, nutraceuticals, and sustainable solutions. With the exhibitor list now live and exclusive activities announced, this flagship event will unmatched opportunities for sourcing, learning, and networking. 1. Global Exhibitors: Connect with Industry Pioneers Over 500 top-tier exhibitors will showcase cutting-edge solutions. Engage directly with suppliers driving trends in peptides, probiotics, botanical extracts, and sustainable processing Players: Ingredient Giants: Givaudan, Lonza, BGG, Synbio Tech — leaders in functional additives, enzymes, and bioactive compounds. Golden Omega, Vilof, Luhua Biomarine, Bloomage Biotechnology— pioneers in collagen, plant extracts, and marine biotechnology. 2. Featured Product Categories: Source Tomorrow's Solutions Today Explore different product zones spanning the entire food-health value chain. Top Categories: Functional Ingredients: Collagen, DHA/EPA, plant proteins, and probiotics for next-gen formulations. Natural & Clean Label: Botanical extracts, squalane, and herbal ingredients catering to clean-label demands. Processing Innovation: Enzymes, emulsifiers, and microencapsulated powders for enhanced bioavailability. 3. Expert-Led Bilingual Forums: Master Industry Trends Innovated Supplements and Sports Performance Enhancement ConferenceCo-host: ISSNKeynote: Drew Campbell (GPNi) and Dr. Johan Thuvander (NiHTEK) will decode performance-enhancing ingredients and e-commerce strategies. EPA and DHA Omega-3s: Market Trends and Industry DevelopmentsCo-host: GOEDKeynote: Ellen Schutt (GOED) and Casey Li (Pattern China) reveal e-commerce tactics and purity standards for omega-3 success. Regulation Forum: Navigating the New Era of Sustainable Trade Co-host: SolidaridadAgenda: Navigate EU deforest action regulations (EUDR) and Corporate Sustainability Due Diligence Directive (CSDDD), build compliant sustainable supply chains for ingredients. 4. Curated Tours: Dive into Niche Markets Embark on a transformative journey at Hi & Fi Asia-China! Join the Healthy Aging and Nutricosmetic Tour to uncover groundbreaking ingredients and formulations targeting the pillars of longevity and wellness. Silver Walk: Healthy Aging InnovationsPartner: Early DataFocus: Explore peptides for cognitive support and fermented ginseng for cellular vitality. Tailored for senior nutrition and longevity-focused brands. Beauty Walk: Nutricosmetic Revolution Partner: Innova Market Insights Focus: Discover ingredients like sodium hyaluronate for skin health and ergothioneine for UV protection. Perfect for beauty-from-within brands and R&D teams. 5. Attendee Benefits: Unlock Premium Perks Free Badge Includes: VIP lounge access and 2 free lunch coupons. 200-Yuan exhibitor catalogue and pre-show matchmaking. Free entry to CPHI China, Healthplex Expo / Natural & Nutraceutical Products China (HNC), and 2 co-located shows. Register Now: About Hi & Fi Asia-China:As Asia's premier hub for food and health ingredients, Hi & Fi Asia-China bridges global suppliers with China's huge health market. See you in Shanghai – where innovation meets opportunity! Contact:Sini BaiEmail: +8602133392212 View original content: SOURCE Hi & Fi Asia-China Sign in to access your portfolio
Yahoo
18-05-2025
- Entertainment
- Yahoo
The Bolton restaurant serving lobster tail out of a very unique item
A town centre restaurant has become an internet sensation after unveiling its lobster tail served on an unusual item. Eat Meat, in Bradshawgate, captured millions of viewers on social media site, TikTok, recently after showing a lobster tail served in a book. The video depicts a member of staff presenting what appears to be a book to the camera. And then, in a moment of magic, the 'book' is set alight, burning away the cover to show a freshly-cooked lobster tail inside. I tested Aldi's new 'wine of the summer' and almost lost all my street cred Dad who 'ruled family like a medieval baron' strangled daughter-in-law to death Is Sky still down? Users continue to report outages on TV and internet "It's all our creative director in Manchester's idea, as we've got a branch there," Adam Ahmad, who works at the Bradshawgate premises, said. The 'book' before the lobster is revealed (Image: EATMEAT) "It's not the first time that we've been innovative with our food." In the past, Adam says a "money fajita" which was a fajita served in a mock cash machine, and steak served in a golden briefcase, are previous examples of the restaurant chain's creativity. Adam added: "It's been a success [the lobster tail]. The lobster is revealed! (Image: EATMEAT) "The video has been seen by a lot of people, and we always look to use TikTok for our marketing, especially when it's a unique dish that we know is going to be popular because it's a bit different." But what does this seafood oddity taste like? Adam reported that it tastes "very nice" and that the lobster is brought in daily, served with a 'bang bang' sauce. The video of the dish in question is approaching one million views and counting at the moment, with more than 15,000 likes. East Meat opened in Bradshawgate in December, with an extensive menu of steaks imported from Uruguay, Argentina and Japan. Menu items are priced from £20 to more than £130 for premium wagyu, while it also serves seafood, chicken wings and bao buns.
