Amanda Hesser

Merger mania cooled last year among food companies, but interest in unique options, easing credit and interest in synergy may be about to turn up the heat, experts told @FoodInstitute. https://lnkd.in/dbup4Kj5

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“Sometimes it’s better to just remain silent and smile…” THE ART OF TASTING: PASSION, PRACTICE, AND DIVERSITY In a conversation with an executive from a winery whose piscos we evaluate annually, he told me that whenever we published a tasting note on our blog (https://lnkd.in/d-YBY7M), he forwarded it to the master distiller, especially when the scores weren’t high. The master, annoyed, would reply, “But! what do they know?” This leads me to wonder: Is a degree in oenology or chemistry necessary to be a wine or spirits tasting judge? While these backgrounds provide technical knowledge, tasting is a skill honed through constant practice, sensory sensitivity, and passion. Tasting is open to sommeliers, chefs, bartenders, food journalists, and even enthusiasts without formal academic training. It’s not an exclusive club for “experts” with diplomas, but an art that anyone can master with dedication. For example, at the International Wine Challenge (IWC) in 2025, over 500 judges from 40 countries evaluated thousands of samples. Not all were oenologists; the panel included sommeliers, buyers, and educators with diverse experiences, proving that diversity enriches evaluations. It’s like being a musician: you don’t need a PhD to play the guitar, but you do need daily practice to fine-tune your ear. For instance, in competitions like the Concours Mondial de Bruxelles, up to 40% of judges come from non-technical backgrounds, such as bartenders or journalists, bringing fresh perspectives… Continue reading https://lnkd.in/eT23Z2Eq Where pisco is the only protagonist! #lapiscoteca #piscosour #winelover #pasionporlacata #bar #elpiscoesdelperu #vino #vinosdelperu #pisco #piscolover #Lima #Peru #Ica #Tacna #Moquegua #Arequipa

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The Make America Healthy Again (MAHA) movement and its impact on U.S. nutrition policy and food industry regulation were examined at length at the recent 2026 International Sweetener Colloquium. Crystal Futrell has the story for Food Business News. “(MAHA) quickly transitioned into what we would call a grassroots movement to an official White House-backed agenda, with real implications for food and nutrition policy,” said speaker Roberta Wagner of the International Dairy Foods Association (IDFA). Wagner noted that MAHA supporters seem to be focused on identifying specific targets in the food system as culprits either supporting or acting as the root cause of the nation's rise in obesity and chronic disease. “Foods have been manufactured to be addictive,” she explained about MAHA's approach. “They compare it to tobacco. Ultra-processed foods are harmful, poison, and must be avoided or eliminated from diets, and are associated with food color additives, and important to this audience, high levels of added sugars.” Speaker Courtney Gaine, PhD, RD of The Sugar Association said the focus on added sugar is often politically motivated, but food groups haven't pushed back on the MAHA pressure. “There is a lot of fear of retaliation, and for good reason they have not wanted to push back publicly,” Gaine said. “I think it’s going to demand a coordinated, really coordinated, pushing back. Any effort up (until) now has been to go along to get along, and I don’t know if that’s going to work.”  https://lnkd.in/etufz9yj Russ Redman Image: ©LONGFIN MEDIA – STOCK.ADOBE.COM

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A Hybrid Wine Revolution is Fermenting in New York In the ever-evolving world of wine and grape production, research plays a crucial role in advancing knowledge, improving practices, and ensuring the sustainability of the industry. NYWGF’s commitment to research is evident in its annual research budget, which typically ranges between $350,000 to $600,000. The NYWGF Board of Directors is proud to share the results of 2024-25 funded research projects through individual reports, articles, and a series of webinars in 2025-26. Featured in this article are two NYWGF-funded studies: Development of resilient and high-quality wine grape varieties | Madeline Oravec, Assistant Professor at Cornell AgriTech Evaluation of Hybrid Winegrape Varieties on Long Island | Alice Wise, Senior Issue Educator and Viticulturalist at Cornell Cooperative Extension of Suffolk County We invite you to learn more about these research efforts and stay tuned to our Research page for more details on upcoming webinars. New York winemakers have been crafting wines made from hybrid grapes since the 1800s, but the difference between the hybrid days of yore wines, and the hybrids of today is analogous to the difference between horse and buggy transportation and a rocket ship. (We have generations of assiduous cross-breeding by researchers to thank for that). Back in the day, hybrid grapes were largely the result of crosses between Vitis vinifera (European grapes) and Vitis labrusca (grapes native to eastern North America). The first cross is believed to have been accidentally conducted by James Alexander in the mid-18th century. Over the next decades, more experimental crossings were conducted, and while the wines that resulted weren’t yet considered nearly as desirable as wines made from Vitis vinifera, their ability to survive harsh weather conditions and withstand disease made them the best option for growers in New York. And during the phylloxera epidemic of the late 1800s, these hybrids essentially saved European wines. And yet, the stigma of less-than-ideal wine remained, and is still present in certain quarters of the wine-drinking, selling, and critiquing public. But that’s changing, thanks to scientists, growers, and producers who are eager to leverage the viticultural potential and eco-friendly attributes of these grapes. Get the full story New York Wine & Grape Foundation https://lnkd.in/eQn_nH4y Robin Shreeves Goose Watch Winery on Cayuga Lake, NY Russell M.

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How are NA performing in restaurants? Dr. Liz Thach, MW spoke with Maggie Frerejean-Taittinger of FRENCH BLOOM to discuss the evolution of the NA sector on the ontrade. “There’s a lot that is happening with food and alcohol-free wine pairings. In working with sommeliers in France, we have learned that about 50% of diners choose alcohol-free beverages at lunch and one in five diners are now selecting the alcohol-free wine pairing with their meal.” Read the full article on Forbes Colangelo & Partners https://lnkd.in/dwdJmx7C

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"Investors are passing up potential opportunities in food tech to pursue flashier plays in artificial intelligence." So reports Sarah Zimmerman for Food Dive. AI applications are not yet extensive enough, she reports, so cash is going elsewhere (based on PitchBook data). If this is the case then should we be worried? Think about all the innovation we might need - from protein alternatives and gene edited climate resilient crops to natural dyes, carbon MRV and reusable packaging systems. How can food innovators stop the flow and bring in the cash they need? Thoughts? Synthesis Capital Niccolo Manzoni Five Seasons Ventures Nordic Foodtech VC Oddbox AgFunder Omnivore The Yield Lab The Yield Lab Institute Dominic Watkins Innovate UK Forward Fooding EIT Food Green Queen Media The Consumer Goods Forum Ignacio Gavilan https://lnkd.in/eh-9yes7

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The economic signs for sommeliers and restaurants are everywhere. While in less visible ways than Covid lockdowns and closings, the hospitality industry remains severely challenged, only adding to the woes of the wine industry long dependent on its on-premise presence. Re https://lnkd.in/gTvhUa3Z #restaurantwine #hospitalityindustry #HospitalityManagement #foodandbeverage #winelist #sommelier #sommjournal

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Callie Evergreen and I just dropped the 75th episode of the Restaurant Innovator. It's kind of wild to think how many conversations that is. This week, we're joined by Joel Reynders, the new VP of culinary and corporate executive chef at Another Broken Egg Cafe. He talks about how he’s thinking about daytime menus, bringing ops and data into the innovation process, and what it takes to build something that's both creative and consistent. He also shares some thoughtful advice on carving out a long-term career in the kitchen. Check us out on: FSR ➡️ https://lnkd.in/g2BfqXPN Apple ➡️ https://lnkd.in/gFHHUcEE Spotify ➡️ https://lnkd.in/gn8ZY3DN

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This week's Nibbles newsletter from the Boulder Reporting Lab: Wine Spectator recently highlighted metro restaurants offering exceptional food and wine, including Tomás Zatloukal’s Vinca in Boulder and Broomfield and Azafran, an Indian eatery in Broomfield owned by Rishu Chhabra and Saurav Mehta. Others on the list include Barolo Grill, Mizuna, Rioja and Tavernetta, all in Denver.    Frozen pizza just got a serious upgrade. Lucky’s Market has introduced take-and-bake pies from Boulder’s award-winning Audrey Jane’s Pizza Garage. Audrey Jane’s also offers its pasta sauces in bottles. Opening Okigiri Cafe has opened at 629 28th Street. The Okinawan and Taiwanese menu features noodle dishes, Taiwanese doughnuts and onigiri, sandwich-sized rice pockets filled with teriyaki beef, Spam and eggs, shrimp or pulled pork with jalapeno.  Coming attraction Scoops on the Corner, a new ice cream shop, will open at 1844 N. Hover Street in Longmont. Culinary Calendar Museum of Boulder curator Elizabeth Nozek leads an in-depth tour on March 21 exploring Boulder’s historic culture of wellness and natural foods, featured in the current Boulder Eats exhibit.  The Boulder Farmers Markets’ new Field Trip Program offers guided farm tours starting April 8 at MASA Seed Farm.  Slow Food Boulder County and the Museum of Boulder team up for a family-friendly tour of Growing Gardens on May 11.  See NIBBLES in comments. #boulderreportinglab #boulder

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