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Amy Tang of Sir Owlverick’s Shares Her Advice for Women Entrepreneurs
Amy Tang of Sir Owlverick’s Shares Her Advice for Women Entrepreneurs
Sir Owlverick’s is a proudly Certified Organic, Non-GMO, Women-Owned, and Minority-Owned Coffee Roaster in Anaheim…
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Tristan Simpson, MBA shared thisI couldn’t help myself with this one! 🤣 Pumpkin Spice really is the sixth Spice Girl. 💁♀️ And just like the Spice Girls, she showed up, took over, and somehow never really left. The Spice Girls each had their own personality, their own vibe, their own loyal following — and Pumpkin Spice is no different. She just happens to come with cozy sweaters, cool mornings, and turning leaves. That's how brands sell more than just "pumpkin spice," they're selling the feeling. That's yearning and seasonality at scale. Show up consistently at the right moment, and a sale becomes a ritual. Spice up your strategy, and you might just last 20 years, too. 😉 What fall flavors should make you really, really, really wanna zig-a-zig-ah!? #brandstrategy #seasonalmarketing #cpg #pumpkinspiceday
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Tristan Simpson, MBA shared this+120% volume CAGR is no small feat. I thought my local Sprouts Farmers Market was getting busier every week… 🤔 What the wellness crowd called a trend three years ago and what Europe calls standards is now a formulation strategy major CPG brands are picking up on all over the U.S. (about time). So, my question for you: is there a personal preference you've held for years that the rest of the world is just now catching up to?Tristan Simpson, MBA shared this“Seed oil-free.” You may have heard this recently at a local restaurant, read it on a package, or seen it all over your social feed. That's because it's the fastest-growing clean-label claim in food and beverage right now — growing at +120% volume CAGR over the past three years and showing no signs of slowing down. What started as fringe wellness discourse is now reshaping product formulation at scale. From tallow snack fries to avocado oil popcorn, legacy CPG giants like Conagra Brands and PepsiCo are reformulating in real time. And if the clean label conversation has felt loud over the past six months — we know, we've been covering it — that's because it's only picking up speed. For brands still treating clean label as a marketing layer rather than a formulation strategy, the window to get ahead of this is narrowing fast. And this is just one of seven shifts surfaced in a deep analysis of 21 CAGNY 2026 presentations by Schieber Research [Hamutal (Tula) Schieber]. Read the full analysis → https://lnkd.in/gXqzgeRx #cpg #cleanlabel #brandstrategy #productinnovation #foodindustry #consumertrends
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Tristan Simpson, MBA shared thisI've said it before and I'll say it again: I'm a Sprouts Farmers Market loyalist. 🌿 There's a store a quarter mile from my house, and I'm there every week. But it's not just proximity that keeps me going there. It's trust. And I mean that literally. I once had an issue with a product I purchased and reached out to the store manager. He called me back personally, and then hand delivered a gift card and a box of cookies... Yes, of course I made sure HQ heard about him! That's the kind of experience that turns a shopper into a loyalist for life. (Example A: me) The standards back it up, too. Over 50% of their produce is certified organic. No-antibiotics-ever meat. The Sprouts Brand itself is completely free from artificial colors and flavors, backed by a 200+ ingredient no-fly list. And a network of 200+ local farms keeping produce fresher by keeping transit shorter. When I talk about shopping with intention, this is exactly what I mean. Retailers that hold themselves to a higher standard make better choices easier for everyone. THAT’S the store I want to shop at. Worth a read even if you're not a Sprouts shopper — this is the kind of sourcing transparency every retailer should be held to, and knowing what's possible raises the bar for what consumers should expect everywhere → https://lnkd.in/gmfyMEp4 #sprouts #betterforyou #organics #cleanlabel #freshproduce #consumerhealth
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Tristan Simpson, MBA shared thisThere's something refreshing about a brand that exists because of genuine love for something — not a market gap, not a trend report, not a white space analysis. To know that this brand started because three friends adored their rescue dogs enough to build something around them — that's the kind of origin story that you can’t help but ‘heel’ for. 🐾 As a dog mom myself, this one hits me right in the feels. Because there's nothing I wouldn't do for my Belle, and when I find brands that have that same pull at their heartstrings, I'm sold. The brands that start from a place this genuine have a way of making everything else — the product, the partners, the giving back — feel completely believable. These are the types of brands that really should be man’s best friend. 🐾Tristan Simpson, MBA shared thisMission-driven brands live or die by one thing: whether the mission actually shows up in every decision. Relly's Good Coffee was named after two rescue dogs, Ralphie and Telly, who are adored by three friends turned co-founders (Jake Wilhelm, Ian Hildebrandt, and Mitch McGinty). They loved them so much that they started roasting five specialty blends and give a portion of their revenue back to rescue animals. Selling through local, community-rooted partners that fit the brand rather than just the distribution map — because when your mission is that specific, where you show up matters just as much as what you're selling. The mission isn't a marketing layer — it's baked into the name, the product, and the places they've chosen to sell. That's the difference between a brand with a cause and a brand with a purpose. One is a campaign. The other is a foundation. Brands built on the second one tend to last. #emergingbrands #cpg #missiondriven #coffee #brandstrategy
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Tristan Simpson, MBA shared thisGoldfish finally took the bait. 🐟 The Campbell's Company just announced they're dropping a gluten-free Goldfish line in November, calling it "one of the most requested innovations" in the brand's history… Are you thinking what I’m thinking? Gluten-free wasn't a fringe request. It was one of the earliest and loudest consumer demands to reshape the food industry — peaking well over a decade ago and never really going away. 30% of U.S. consumers actively seek gluten-free options today. They've been seeking them for years. Annie's Inc. figured this out back in 2005 when they launched gluten-free Cheddar Bunnies — and built a loyal following that's never looked back. To be fair, getting the taste and texture right on an iconic cracker is genuinely hard. Nobody wants a gluten-free Goldfish that doesn't taste like a Goldfish. But the window between "most requested" and "actually launching" is worth paying attention to. How long can you keep loyal fans on the hook? #cpg #glutenfree #snacking #productinnovation #consumertrends
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Tristan Simpson, MBA shared thisYou can’t lie in the produce aisle. Shoppers decide in seconds based on what they can see — not signage, just the package and what's inside it. I've watched brands pour resources into marketing and forget that what's put on the shelf is often the first and only conversation they have with the customer. When people buy produce, they want proof, and the best way to actually give them that? Clear packaging that performs at every touchpoint — shelf, stack, and scanner. The package is the marketing. Is yours saying the right things? 👇Tristan Simpson, MBA shared thisIn the produce aisle, your eyes make the decision before your brain does. New research from Category Partners, LLC, covered by The Packer, breaks down what actually drives purchase decisions in fresh produce packaging — and the answer is simpler than most brands want to admit: shoppers want to see the food. Unlike center-store CPG, fresh produce operates on visual trust. Consumers are physically inspecting quality and freshness before anything else. No certification badge overrides a bad first look. And the rule of thumb from the research is refreshingly direct: as much product visibility as possible, within the confines of reality. But visibility is only part of the equation. Packaging also has to work in the real retail environment — how it stacks, how it sits on the shelf, whether it scans cleanly at checkout. A package that looks beautiful in a mockup can fail completely if it doesn't fit the retailer's racking system or slows down the checkout line. And with clean store policies stripping out in-store signage, the package is doing more jobs than ever before. In a clean store environment, your package isn't supporting your brand story. It is your brand story. So what is yours actually saying? #freshproduce #packaging #produceindustry #retailstrategy #brandstrategy
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Tristan Simpson, MBA shared thisBanana is having a moment. And this time, it's not the fake kind. 🍌 The New York Times tracked how banana flavor has quietly taken over cafe menus, snack shelves, and drink fridges. Starbucks, Dunkin', Mars, and a wave of indie cafes are all going bananas for it. The question we’re being asked to sit with: is banana the next pumpkin spice? The flavor crosses demographics, works in everything from matcha lattes to candy bars to functional beverages, and plays equally well in indulgent and better-for-you formats. Pumpkin spice became a seasonal culture. Will banana become a year-round staple instead? #foodtrends #cpg #beverages #consumerbehavior #foodindustry
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Tristan Simpson, MBA shared thisThe court decided the design. But it couldn't decide what happens next at the shelf. Consumers who know the full story — the failed collab, the pivot to Absolut, the lawsuit — are going to have opinions. Stoli didn't stumble into this. They got cut out of a deal, launched anyway, and made a statement with the bottle they chose. Was it a bold move or a miscalculation? The courtroom had one answer. The shelf might have another. 🤷🏻♀️Tristan Simpson, MBA shared thisTwo iconic bottles walked into a courtroom. Only one walked out unchanged. Stoli® Group's Halapeño Pepper Vodka was sued by McIlhenny Company after a federal judge agreed the original bottle design was confusingly similar to Tabasco. Clear glass, narrow neck, red cap, green label. Too close for comfort, apparently. But here's what makes this spicier than just a legal story: the two brands were actually in talks to collaborate on a spicy vodka before McIlhenny walked away and partnered with The Absolut Company instead. Stoli launched its own version shortly after, with packaging that looked a lot like the product they almost made together. Decades of brand equity, or decades of aggressive trademark protection? Depends on which bottle you're holding. A lawsuit can change a design. But can it change which bottle consumers actually reach for? Who gets your vote? #brandstrategy #packaging #cpg #beverages #brandidentity
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Tristan Simpson, MBA shared this“Butterfly clips, frosted tips, and a food court that's actually cool again.” That’s how Food and Beverage Magazine is describing B.J. Novak's Chain six-month food court residency at Westfield Topanga Mall in LA — kicking it off with some sharp cheddar energy with their debut partner Cheez-It [Kellanova ]. Featuring cheesy twists on mall classics like cinnamon rolls, corn dogs, and Philly cheesesteaks. And over the next six months, major chefs like Roy Choi, Calvin Eng, Mason Hereford, and Mei Lin each get the freedom to craft their own nostalgic chain-food favorite with a rotating lineup of big brand partners. Did I mention the sweet surprise? Chain is also partnering with nostalgic cereal favorites like Lucky Charms, Trix, and other General Mills brands for limited-edition snacks and desserts available only at the pop-up. Is it a little unhinged? Maybe. But the strategy behind it is worth paying attention to — nostalgia, scarcity, chef credibility, and a menu built for the camera, all showing up at the same time in one of the largest markets. And it's a move worth keeping an eye on regardless of your category. Which brand could you see them partnering with next? My guess: Takis. Takis [Barcel USA] are everywhere and anywhere… Read the full article → https://lnkd.in/gq7qa_vx #brandstrategy #cpg #experientialmarketing #consumertrends #foodindustry
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Tristan Simpson, MBA liked thisTristan Simpson, MBA liked thisDo you know your coworker's coffee order? We pour so much into big recognition. All-hands shoutouts. Employee of the month. But ask anyone what actually made them feel seen, and it's rarely that. Sometimes, it's something as simple as their coffee order. Not the literal drink. The fact that someone bothered to remember it. The manager who knows how you take your coffee. The coworker who shows up with one during a rough week, no explanation needed. Someone asking about your kid three weeks after you mentioned it once. Small, maybe. But also specific and unprompted. Big programs have their place. They just can't replace the small stuff, because the small stuff is what proves someone was actually paying attention. What's the smallest kind thing someone did at work that you'll never forget? #InternationalCoffeeDay #WorkplaceCulture #Recognition
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Tristan Simpson, MBA liked thisTristan Simpson, MBA liked thisHeading to the 2026 Global Produce & Floral Show? Come walk the floor with us! Last year, we cohosted the first-ever Regenerative Agriculture Tour with International Fresh Produce Association, and we’re bringing it back on October 16 from 10:30 a.m. to 12:30 p.m. Led by our VP of Sales, Paul Kneeland, the tour will spotlight produce and floral companies putting regenerative agriculture practices into action. Attendees will have the opportunity to learn directly from the people doing the work, hear what they’re learning, and explore approaches helping shape a more resilient and sustainable future for the industry. Last year's tour included CMI Orchards, Braga Ranch, Bard Valley Natural Delights Medjool Dates, BeeBetter, Equifruit and others sharing what they're learning in their own operations. Meet us at the IFPA booth 4129 at 10:30 a.m. to kick off the tour. Advance registration is required: https://lnkd.in/eh7rMgjx #GPFS2026 #RegenerativeAgriculture #SustainableFarming #FightforFresh #ElevatedFoods
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Tristan Simpson, MBA liked thisTristan Simpson, MBA liked thisBringing regenerative agriculture into mainstream grocery aisles takes more than buzzwords. It takes hard data, operational efficiency, and a commitment to small and mid-sized growers. We’re thrilled to be featured in The Packer, highlighting how Elevated Foods connects specialty crop growers with major retailers. From using lab-backed data to measure crop nutrient density and soil health outcomes to shortening and tightening the supply chain, we’re working to make regenerative produce commercially viable without relying on immediate price premiums. Thank you to Jill Dutton for diving into our mission, our USDA partnership, and how we are helping big-box buyers source for the future. Read the full article here: https://lnkd.in/ed_tDjhh #RegenerativeAg #SoilHealth #SustainableAgriculture #ProduceIndustry #SupplyChain #ElevatedFoods
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Tristan Simpson, MBA liked thisTristan Simpson, MBA liked thisWe work with growers who are changing how they care for their soil. Next month, you can meet some of them. The Regenerative Agriculture Tour is back at the 2026 Global Produce & Floral Show, presented in collaboration with International Fresh Produce Association and Elevated Foods. Our very own Paul Kneeland will lead the group on October 16 from 10:30 a.m. to 12:30 p.m., with the tour beginning at the IFPA booth. Attendees will hear directly from growers putting regenerative agriculture practices into action. No two farms go about this the same way, because no two farms have the same soil, crops, or growing conditions. Advance registration is required. You won’t want to miss these great conversations. Sign up: https://lnkd.in/eh7rMgjx #GPFS2026 #RegenerativeAgriculture #SoilHealth #FreshProduce #FamilyFarms #ElevatedFoods
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Tristan Simpson, MBA liked thisLooking forward to #IFPAGPFS2026 Our entire team will be there! Learn more about soil health practices: Healthy soil=healthy plants=healthy product=healthy people Want to meet? IM me! #FreshProduce #ElevatedFoods #RegenerativeAgricultureTristan Simpson, MBA liked thisHeading to the 2026 Global Produce & Floral Show? Come walk the floor with us! Last year, we cohosted the first-ever Regenerative Agriculture Tour with International Fresh Produce Association, and we’re bringing it back on October 16 from 10:30 a.m. to 12:30 p.m. Led by our VP of Sales, Paul Kneeland, the tour will spotlight produce and floral companies putting regenerative agriculture practices into action. Attendees will have the opportunity to learn directly from the people doing the work, hear what they’re learning, and explore approaches helping shape a more resilient and sustainable future for the industry. Last year's tour included CMI Orchards, Braga Ranch, Bard Valley Natural Delights Medjool Dates, BeeBetter, Equifruit and others sharing what they're learning in their own operations. Meet us at the IFPA booth 4129 at 10:30 a.m. to kick off the tour. Advance registration is required: https://lnkd.in/eh7rMgjx #GPFS2026 #RegenerativeAgriculture #SustainableFarming #FightforFresh #ElevatedFoods
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Tristan Simpson, MBA reacted on thisTristan Simpson, MBA reacted on thisLinkedIn friends, colleagues, & former customers … Maybe this explains my early retirement. Our greatest blessing made her arrival on 9/21/26. 🎀 My first grandchild. She’s stolen my heart - put it this way, it’s right up there with my love for fresh produce and mangos, in particular! lol Welcome to the world, Sutton Eiler Schwing. 🩷 Jordan Schwing Lauren Schwing Beaded Blondes
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2017 Best & Brightest EMBA Award
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WINE MARKET COUNCIL
Powerful writing by The Wall Street Journal author, Laura Cooper, on the state of the California wine industry. She interviewed several key growers in Sonoma County along with WINE MARKET COUNCIL member, Karissa Kruse with SONOMA COUNTY GRAPE GROWERS FOUNDATION. She describes how 30% of this year's grape crop is unsold and that many growers are pulling out vineyards, because it is a good time to replant to newer rootstocks and more profitable grape varieties. She ends with a quote from John Balletto Vineyards where he says he is not giving up! Instead his winery team "is doing what it can to draw a younger—though still drinking age—crowd by adding lawn games, bringing in musicians, running tram tours and utilizing a baseball field." Jim Trezise, Gino Colangelo Read more at this link: https://lnkd.in/giGju6sR
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FreshnFrozen Magazine
Revolution Foods Acquires School Meal Supplier Ardella’s Revolution Foods Acquires Ardella’s to Expand California School Meal Operations https://lnkd.in/gGd4UVwq #FreshnFrozen #RevolutionFoods #Ardellas #SchoolMeals #K12Nutrition #FoodManufacturing #FrozenFoods #PoultryProcessing #HealthyMeals #SchoolNutrition #FoodInnovation
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OLM Food Solutions
According to recent industry research, sweet-heat profiles like hot honey have moved well beyond novelty and into true flavor proliferation, meaning significant menu presence and strong consumer demand. Datassential reports that hot honey has seen dramatic growth on U.S. restaurant menus, with substantially higher adoption and affinity among diners. Operators are increasingly leaning into bold, craveable profiles that appeal especially to Millennials and Gen Z consumers who expect flavor with a twist, not just something “safe.” Here are a few reasons this matters for foodservice operators: 𝟭. 𝗦𝘄𝗲𝗲𝘁 + 𝘀𝗽𝗶𝗰𝗲 𝗶𝘀 𝗺𝗮𝗶𝗻𝘀𝘁𝗿𝗲𝗮𝗺, 𝗻𝗼𝘁 𝗻𝗶𝗰𝗵𝗲 Hot honey has moved into the Proliferation stage of menu adoption, appearing on a growing share of U.S. menus and consistently expanding year over year. Its sweet-heat balance works across everything from fried chicken and sandwiches to snacks and sides. 𝟮. 𝗖𝗼𝗻𝘀𝘂𝗺𝗲𝗿𝘀 𝘀𝗲𝗲𝗸 𝗯𝗼𝗹𝗱, 𝗰𝗿𝗮𝘃𝗲𝗮𝗯𝗹𝗲 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲𝘀 Flavor profiles that pair sweet with spicy deliver memorable taste experiences — and they’re resonating with diners who treat food as both comfort and excitement. These are the kinds of items that drive repeat visits and social buzz. 𝟯. 𝗧𝗿𝗲𝗻𝗱 𝗱𝗮𝘁𝗮 𝘁𝗿𝗮𝗻𝘀𝗹𝗮𝘁𝗲𝘀 𝘁𝗼 𝗿𝗲𝗮𝗹 𝗼𝗽𝗲𝗿𝗮𝘁𝗼𝗿 𝘃𝗮𝗹𝘂𝗲 Hot honey’s growth has been highlighted not just in flavor tracking but in broader industry trend coverage, showing its cross-channel appeal, from regional chains to national foodservice menus. Its role in sweet-heat “swicy” innovation highlights ongoing shifts in consumer preferences. At OLM, we’ve responded to this flavor momentum over the last year by releasing new products that bring hot honey to menu innovation, including our Crispy Chicken Biscuit, Chicken Bacon BBQ Pizza, and Chicken Bacon Melt, all featuring bold sweet-heat flavor profiles designed to deliver craveability without complicating operations. Hot honey won’t just spice up menus, it also deepens emotional flavor connection with customers and creates opportunities for differentiation, relevance, and increased check values. Flavor isn't static — and neither should your menu. If you’re exploring ways to capture bold, trending profiles like hot honey in your foodservice lineup, let’s talk. https://lnkd.in/dQHCVQKm
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Distributor Advantage Group
Most Independent Distributors Don’t Lose on Price Most regional food distributors believe broadliners win on price. They don’t. They win on system discipline. Margin erosion typically comes from: • Compensation weighted toward revenue instead of margin • Incomplete category penetration • Territory sprawl • Weak AR accountability • Lost account neglect Pricing pressure exposes structural weakness. It doesn’t create it. If structure is misaligned, margin erodes quietly. #FoodDistribution #IndependentDistributors #MarginMatters
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