The average American consumes about 23 pounds of ice cream and related frozen desserts each year, according to the International Dairy Foods Association, with about three-quarters of consumers enjoying the sweet treats at least once a week. The global ice cream market was valued at $79 billion in 2021, per Grand View Research’s Ice Cream Market Size Industry Report (2022-2030), and is expected to grow at a compound annual growth rate (CAGR) of 4.2% from 2022 to 2030.

Occurring every January, the Ice Cream Short Course at Penn State builds on the ice cream industry's growth by offering an in-depth look at all things ice cream. The 130-year-old course is the oldest, best-known and largest educational program dealing with the science and technology of ice cream and is currently led by Robert F. Roberts, Ph.D., professor and head of food science at Penn State. The unique offering attracts ice cream lovers, entrepreneurs, food scientists and other top-level industry professionals from every continent in the world, except Antarctica.

“It covers everything from cow to cone,” Roberts, who has been teaching the course since 1999, said.

Each year, about 125 students travel to Penn State to attend the “intense course,” which Roberts described as a 15-week, 3-credit course condensed into only seven days. This year, it was held Jan. 8-14, with more than 20 workshops focused on flavoring, refrigeration, freezing and hardening techniques, as well as the manufacturing of frozen yogurt and novelty frozen desserts.

“The speakers are experts in what they do,” Roberts explained of the professionals he recruits to teach alongside him. “There are industry speakers who come in and speak to quality assurance systems and food safety issues. There are faculty in food science who teach about food microbiology, food processing and food engineering. I also have industry speakers who come in and talk about stabilizers and emulsifiers, flavor professionals who teach about flavors.

“We're not talking about this company’s product; we're talking about carrageenan, xanthan or stabilizer function. We're not talking about a company’s particular machine, but what the machine does. We're very interested in the science and technology.”

The university’s very own Berkey Creamery—which crafts more than 100 flavors of ice cream, 10 frozen yogurts, six sherbets and a variety of cheeses—also serves as a research lab for the students.

As a food scientist who has been teaching food science for more than 30 years, Roberts developed the course to focus on the staples of ice cream manufacturing—the chemistry of milk, where it comes from, how it varies, sugars and sweeteners, processing and mixing, freezing equipment, packaging and food safety—as well as topics currently trending in the industry, such as stabilizing systems, clean label products and nondairy frozen desserts. The latter is especially experiencing an upsurge as larger brands like Ben & Jerry’s and So Delicious Dairy Free and emerging brands such as Mauna Loa and Wicked Kitchen are dominating the category with award-winning offerings.

Narrowing in on nondairy options

“One of the things we try to help people understand is just because the label says ‘milk’ doesn’t mean it’s going to behave like milk,” Roberts noted. “Cow’s milk has components like casein, milk fat and whey proteins. Oat milk, pea milk, hemp milk, chia milk and so on do not. I’m not judging on whether you want to call it milk or not, but you can’t assume it’s going to function like cow’s milk.

“In my other life, I make cultured dairy products,” Roberts continued. “It's hard to make yogurt from a nondairy, plant-based beverage because the proteins just don't function the same way. The nutrients aren't there for the microbes to grow. The same is true for ice cream. The physics and the chemistry are OK; you can take a lot of what we teach and use it in nondairy frozen desserts, but there are aspects of nondairy frozen desserts that we're really trying to emphasize now because [more] people are moving in that direction.”

Rabia Kamara, owner of Ruby Scoops Ice Cream & Sweets in Richmond, Virginia, attended Roberts’ course in 2018 and was looking to learn more about perfecting her vegan ice cream, which she began experimenting with in 2015. “It was really hard [to make],” she explained. “The first time I tried to make a nondairy ice cream, I didn't know to heat it up or what to use, so it basically felt and froze like sorbet, and I hated it. I kept messing with it and trying different ways [to make it], trying to think of different vegetables or fats or sugar substitutes that I could use that felt like they made sense.

“I think dairy-free [ice cream] requires more stabilizers and more fat substitutes, both of which need to usually be heated up,” Kamara explained. “Our dairy ice cream is not necessarily always pasteurized and heated. Sometimes, we make a Philadelphia base with no eggs in it, so there are no eggs when you aren’t pasteurizing or heating to stabilize. But with dairy-free [ice cream], both of those things are a necessity.”

As plant-based products continue to infiltrate the F&B market, Roberts emphasized the differences in composition and manufacturing compared to their dairy counterparts, which both play a role in the end product. “When people come to me and say, ‘I used this recipe and it doesn’t work,’ and I say, ‘Why?’ It’s because they’re not using milk,” he maintained.

“If you’re a dairy professional, you talk about variability in your incoming raw ingredient,” he continued “Milk changes from time to time to time to time. But if you look at the variability around something like pea proteins or oat proteins, that ranges because they’re not biological and the beverage/dessert is not produced biologically—it’s a product of manufacturing. So, these beans/oats are grown and there are all the agronomics there, but then they’re harvested, dried, ground and extracted in some proprietary process.”

Roberts recalled a project he completed during one of the courses, where the class observed 10 different pea protein isolates. “We looked at a range of functionality and it varied tremendously,” he said. “Some were soluble, some were not. Some were good at emulsifying, and some were not. Some were good at foaming, and some were not. If I looked at cow’s milk, they were all here [one side of the spectrum] and if I looked at the plant-based milks, they all ran the gamut from one end to another.”

The result confirmed for Roberts that the category still has room for innovation. “There’s a lot more that will be done because people are learning to use these ingredients and they’re learning how to unlock the potential of these ingredients,” he said. “But there’s a lot of opportunity there for someone to really get it right.”

Kamara, who currently offers six vegan ice cream flavors at her shop, utilizes a combination of coconut milk and homemade oat milk to craft them, as well as coconut oil, which all work together harmoniously to create a creamy product that she said emulates its dairy counterpart.

“The majority of the fat in our vegan ice cream is coconut based,” she explained. “I'm not really trying to mask the coconut flavor. I'm trying to make a quality product, which, in our case, is based on how much ice cream we're making. If you're making a smaller-batch product, you can really use anything—cashews, almonds, coconut oil—but we are making five gallons of ice cream at a time, so we need to make sure that it's not going to overchurn on us or get gritty or fatty, and that is ultimately what I have found to be the best way to do it.”

Other caveats for dairy-free options? Manufacturing processes and clean labels, according to Roberts. “Most of these proteins are storage proteins,” he said. “They’re not particularly good at emulsifying, holding air and a variety of other things. You can find ways that are acceptable to consumers, but what physical process will be acceptable? What chemical process will be acceptable?

“If you look at milk, it has fat, protein, lactose and minerals in it,” he explained. “If I make a plant-based product, I’m going to get protein from somewhere (probably the plant-based material); I’m going to get fat from a different plant-based source; I’m going to have to add sugar, because if I don’t add sugar, I’m going to get something that freezes too hard; and I’m also going to have to add micronutrients. So, your label has to reflect that. I can do a very simple label with an ice cream product, but it’s a more complicated label with a nondairy frozen dessert. It can still be good, but it is just a much more complicated product to manufacture.”

Having a firm understanding of dairy products, Roberts said, is essential, whether creating dairy or dairy-free products. “What I try to point out in the lectures and with other people who are presenting is, ‘Here’s what we’re telling you about dairy and here’s why it’s important to nondairy,’” he explained.

“Here’s the functionality we’re looking for in a casein molecule or what we’re seeing in the casein molecule. Here’s the functionality you’re going to be looking for in your plant-based protein. Here’s what we see in milk fat, which is quite different than what we see in vegetable fat. So, here’s what you need, in terms of melting point, fatty acid profile and those sorts of things. If you can understand what’s going in in dairy, then you can apply it. If you don’t know what’s going on in regular ice cream, it’s way more difficult to make a nondairy frozen dessert.”

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in trade publishing for nearly a decade, covering a variety of topics, from tile to bedding.

Imagine the following scenario: An R&D professional is tasked with developing and commercializing a new product and then paired with a procurement professional to help with this project. What typically follows is a two-step process:

1. R&D comes up with a potential formula. Then, they identify potential suppliers for the various ingredients, receive raw material samples, conduct benchtop trials and tasting evaluations, and finally (hopefully) arrive at a technically feasible prototype.
2. R&D then asks procurement to get the commercial pricing for the chosen ingredients so that the costing and pricing for the new product may be determined and start conversations with the suppliers about the commercial phase of the project (initial orders, lead times and replenishment orders).

Unfortunately, this very typical process is counterproductive. For starters, by the time procurement gets involved, it has lost any potential negotiation leverage because the suppliers know they have been chosen and that they are “the only game in town.” Second, waiting to do the costing analysis after the work on the prototype is done runs the risk that the formula ends up being too expensive—then it is back to square one. Other potential risks with this traditional approach involve issues like IP protection, liability and trademarks (to name a few), but the bottom line is that the earlier procurement gets involved, the better.

Early involvement by procurement, however, can be perceived by R&D as either threatening (undermining R&D’s credentials) or intrusive. Luckily, there is a proven roadmap for achieving effective collaboration between the two functions and, for procurement, this journey involves four specific milestones/enablers.

The first enabler: Build (humble) credibility

Procurement is already extremely well positioned to help with new products because it has a built-in network of suppliers that enables—if done right—access to early innovation in the marketplace. The humble part is that procurement professionals need to first establish themselves with both external (suppliers) and internal (company) stakeholders as credible go-to resources for innovative ideas and initiatives.

External credibility is developed through effective and purposeful networking: connecting with industry leaders, attending major tradeshows (Natural Products Expo West and East, SupplySide West and East, IFT, etc.) and joining specific trade organizations (institute for Supply Management, Council of Supply Chain Management Professionals, etc.). Internal credibility is developed through effective networking with company stakeholders. This means active listening, understanding needs and expectations, and providing effective solutions that “make them look good” and make their lives easier. Building such humble credibility helps bring innovation opportunities to the company and helps facilitate the process of evaluation and decision-making.

The second enabler: Learn and deploy (with R&D) the stage-gate process

The stage-gate process is a best practice tool for launching new products. It is a cross-functional process that moves the organization from the initial concept phase through feasibility, development and launch. It ensures that a predetermined set of deliverables at each stage is met before progressing from one phase to the next, and it eliminates costly and time-consuming mistakes.

The third enabler: Facilitate (with R&D) suppliers’ capabilities presentations and innovation sessions

These are opportunities for procurement and R&D to “expose” the company to new suppliers and to innovative trends. Many of these sessions end up being just informative, but sometimes they are the catalyst for new ideas and new projects.

The fourth enabler: Help R&D with sourcing and bottom-up cost buildup in “real time” during formulation

This teamwork ensures that prototypes are built to meet financial objectives as well as technical parameters; maximizes price negotiations leverage and, where applicable, builds supply security upfront; and reduces the time needed for formulation work.

Though there’s a clear roadmap for effective collaboration between R&D and procurement, don’t expect that to happen overnight. The executive leadership needs to support this effort and, inevitably, there will be some resistance to change. Experience shows, however, that the benefits of such collaborations far outweigh the challenges of its implementation.

Ori Amrami is a strategic sourcing professional with more than 25 years of experience in driving innovation and building reliable and cost-effective supply networks. He is currently the purchasing manager at Guittard Chocolate Company.

This article is part of a special series highlighting women-owned businesses and achievements in honor of Women’s History Month.

A word of solid advice from Wanida Lewis, Ph.D., for those food scientists studying a designated food and/or ingredient:

“When you’re studying something, pick [a food or ingredient] that you don’t really like because you’ll be eating it a lot,” she cautioned. Lewis encountered this fate during her Ph.D. thesis examining the anti-inflammatory properties of compounds in peanut skin, a reddish-brown, paper-thin layer surrounding the kernel. She ate a lot of peanuts during that period.

As luck would have it, 10 years later, nuts are a big part of Lewis’ diet again. As a new American expat in Accra, Ghana, she consumes many dishes containing groundnuts (the preferred name for peanuts in West Africa), particularly soups and stews. Some of those dishes with groundnuts are made on the premises of Crescendo Foods, Ghana’s first-ever food co-working space that Lewis founded in 2021.

She created Crescendo because during her many global work trips as part of an American Association for the Advancement of Science (AAAS) fellowship with the U.S. Department of State, she noticed that there were many food-focused co-working spaces throughout North America and Europe, yet none in West Africa. The region is steadily gaining ground as an emerging powerhouse for its food ingredients as well as for inspiring product lines like Ayo Foods, Ekaterra, POKS Spices and Yolélé, which are sold in the United States. And Washington, D.C.-based agency Dine Diaspora holds the annual Black Women in Food Awards, which, in part, honors African women making an impact on the global food system. Lewis aims to be a part of that evolution.

“There’s a gap that I can fill,” Lewis said she told herself, yet the concept soon evolved from a ghost kitchen to a more food incubator-type establishment where chefs, F&B product founders, caterers and other culinary professionals could create and collaborate. Her vision became clearer as she traveled throughout Africa—from South Africa to Kenya to various parts of West Africa—and met other female food scientists.

Lewis’ AAAS fellowship included working on the Women in Agriculture team and creating workshops in a collaboration with Kenyan-based African Women in Agricultural Research and Development (AWARD). Though AWARD is based in Kenya, the workshops occurred in various countries, including Ethiopia, Ghana and South Africa. The consensus among many of the participants was that they had food products or product concepts, yet they didn’t have a place to scale up or conduct R&D.

During her research, she also found that there were plenty of tech incubators throughout West Africa, yet the incubators that focused on food only concentrated on scaling and financing. There were none specializing in R&D, recipe development or food safety—all specialties of hers.

When Crescendo opened in 2021, Lewis first gained a strong online following for her workshops, mostly due to Covid-19 not allowing in-person gatherings. In 2023, the space is lively with not only people fervently working on their products, but also workshops for newcomers to the food and beverage industry and regularly scheduled events.

Most notably, there’s “Face Behind the Brand,” which Lewis called “an opportunity to do a tasting of local brands, meeting the founders, etc.” There’s also “Food Across the Continent,” when chefs and F&B founders have an opportunity to show off dishes and/or products that showcase local ingredients.

“We are about building a pan-African eco-system because the diaspora is everywhere,” Lewis explained. “We are making sure we are here for the community. We look at foodservice, community and innovation. We are feeding people’s innovations.”

She’s taking time as well to learn more about Ghana’s food landscape and different ways of using its ingredients.

“What I learned about the food landscape that I didn't know before is the use of millet throughout various cuisines and its diversity,” Lewis admitted. “It can be used to make breakfast, but also as a batter for chicken. Another ingredient is the power of ginger powder. Ginger is used in everything and has so many health benefits. I use it in savory dishes, such as baked chicken, or in sweet dishes, such as cakes. I also drink ginger straight in tea, which is really enjoyable.” 

Dawadawa, an aromatic seasoning made from fermented locust bean seeds that’s widely used in soups and stews in West Africa, is yet another new discovery for Lewis. Though it’s mostly used in savory dishes, she has used it in sweet applications, like a mango cake, for a more pronounced, earthier flavor profile.

While Lewis is always available to mentor or help clients with tastings, problem solving or other issues that might arise during product development at Crescendo, she stressed that food safety is her number one priority.

“You cannot sign up, cook, etc. without taking it,” she said. “For anyone who steps in here, we offer food safety training and kitchen orientation before you touch anything. This is where my food science expertise really comes in handy.”

It also comes in handy, of course, when someone has a question about peanuts.

A lifelong Chicagoan, Audarshia Townsend is a veteran food and beverage journalist who serves as the content director for Food & Beverage Insider. She also appears regularly on local Chicago television news programs to discuss food and beverage trends. When Townsend's not on the eats beat, she's an avid yogi and meditation practitioner.

Interest in vegan and vegetarian diets and plant-based products has grown in recent years. But, according to a new report by the North American Meat Institute (NAMI) and The Food Industry Association (FMI), meat eaters still dominate the food landscape—by a wide margin.

The report, “Power of Meat,” found the vast majority of Americans (78%) consider themselves meat eaters, compared to 7% of people who claim to be vegetarian or vegan.

Plus, how frequently shoppers visit the meat department and how much they spend when they’re there ticked up nearly 5% compared to 2019, the report found.

However, rising costs may be impacting how much meat shoppers are buying. Per the report, the amount of meat shoppers bought in 2022 decreased 2.5% compared to 2021.

When shopping for meat, price is a leading factor influencing purchase decisions. Shoppers said they consider price per pound and total package price when purchasing meat products, after product quality and appearance, which were the leading factors behind consumers’ meat-buying behaviors.

What’s more, the number of Americans who said they’re looking to eat less meat or chicken in order to save money tripled since 2020. Of the 33% of Americans who said they are looking to eat less meat or chicken, 52% cite cost as the reason—up from 16% in 2020.

Grocery prices were hit hard by inflation in 2022, and the meat aisle was one of the categories most affected by rising prices. Of all food categories, frozen meat saw the highest inflationary rate in June 2022 of 28%.

To combat rising costs at the grocery store, a large number of consumers (76%) reported they’ve switched up their shopping habits. These swaps include changing the amount, type, cut and/or brand of meat they purchase or changing where they shop for meat.

Half of consumers said they buy their meat from supermarkets and slightly more than a third (35%) turn to supercenters, while a smaller number shop at club stores (4%) and hard discounters (5%) for meat.

More than one-third are also saving money by stocking up on meat when it’s on sale and using coupons (35%). Slightly less than half (42%) said they save money on meat purchases by only buying what they need.

Some shoppers (17%) are also buying fewer premium options, including less meat with claims like “organic” or “grass-fed.” A slightly smaller number (16%) said they’re cooking more meatless meals to save money.

However, the majority of consumers still opt for convenient options, like pre-marinated, pre-cut or pre-seasoned meat. In fact, these purchases increased dramatically in recent years, with 73% of shoppers reporting they sometimes or frequently bought these products in 2022, compared to 60% in 2020.

Rachel Adams joined Informa’s Health & Nutrition Network in 2013. Her career in the natural products industry started with a food and beverage focus before transitioning into her role as managing editor of Natural Products INSIDER, where she covered the dietary supplement industry. Adams left Informa Markets in 2019.

Plant-based products continue to gain momentum with new ingredients, innovations and a host of experts looking to put their spin on them. Up next is Meati Foods, a producer of animal-free protein alternatives, which recently formed a committee of top industry leaders to study the health benefits of mycelium (root-like fungi), while food tech startups like ChickP Protein are introducing new dairy-free alternatives to popular cheeses. Find out more, as well as what other F&B companies are doing, in this week’s column.

Meati Foods creates science advisory board

Recent studies have shown that mushrooms are considered as next-generation healthy food components, which are chock-full of high-quality proteins, fiber, vitamins and minerals (Molecules. 2021;26[9]:2463). Plant-based food manufacturer Meati Foods, which utilizes mycelium to create its products, recently formed the Meati Science Advisory Board (MSAB) to further educate consumers. Consisting of many notable scientists in nutrition and food science, MSAB will research the full spectrum of potential health benefits offered by the mushroom root—also known as mycelium. Here’s the complete list of the board.

“Meati was founded on a commitment to evidence-based solutions that are good for people and the planet,” Justin Whiteley, Ph.D., CTO and co-founder of Meati, said. “We’re thrilled to have the support of Drs. Schmitz, Holt, Keen, Siegel and Munafo as we create a category of food that delivers for people what is finally an easy choice and without compromise.”

New research highlights rising acceptance of food technologies

Consumers are realizing that food production must evolve from traditional (and animal-derived) farming methods, according to the new report, “Fermenting the Future: The Growing Opportunity for Products Made with Precision Fermentation,” released by The Hartman Group, in partnership with Cargill and Perfect Day. The joint report—which explores how science and technology are helping advance the F&B industry—surveyed more than 2,500 U.S. adults and found that more than three-quarters (77%) of those familiar with precision fermentation are likely to purchase products made using the innovative technology. The results also showed that more than half (61%) of Americans believe science and technology are our best hope to address climate change, with a similar number believing that technological innovations can make food more sustainable (60%) and healthier (56%). Cargill representatives noted that “most consumers are familiar with fermentation in a broad sense,” but need more information about how the technology is being used to produce specific ingredients for food and beverages. Fermentation is also the focus of Food & Beverage Insider’s digital magazine for March. Read it here.

GoodSAM recognized by Anthem Awards for commitment to sustainability and social responsibility

Health-minded snack food brand GoodSAM is leading the charge for product sustainability and transparency—a critical mission as businesses are taking more responsibility than ever to drive social change. The company was awarded bronze in the second-annual Anthem Awards for its sustainability, environment and climate business strategy for product, innovation or services, further cementing its high standards after obtaining a B Corp Certification in 2022. The company is making regenerative agriculture and sustainable snacking more attainable to consumers while being a responsible partner for indigenous communities and small farms. All the products in the feel-good snack line are direct trade, non GMO, vegan, gluten free, keto friendly and contain no added sugar.

Dairy-free cheese continues to grow

Nondairy cheese analogues are continuing to gain traction. Food tech startup ChickP Protein Ltd. used its patented chickpea isolate to create new prototypes of chickpea-powdered cream cheese and firm cheese, which the company said matches dairy cheese in appearance and flavor. The cream cheese formulation combines the isolate with a handful of ingredients, including water, coconut oil and starch, via fermentation with lactic acid bacteria. The firm cheese variation, developed to taste and feel like cheddar cheese, is also produced using fermentation.

Columbia University explores potential of 3D-printed food technology

3D printed food technology is revolutionizing food industry manufacturing—and desserts, too. Engineers from Columbia University’s Creative Machine Lab, headed by professor Hod Lipson, Ph.D., have created a 3D-printed system that makes cheesecake using edible food inks like peanut butter, Nutella and strawberry jam. A 3D alternative to traditional processed foods may provide better nutrition control, using high-energy lasers to tailor heating, making it more cost effective and sustainable. With the help of this technology, more customized foods may be created, with an improvement in food safety and regulation of nutrient content. Jonathan Blutinger, Ph.D., a postdoctoral fellow in the lab, highlighted that the customizability of 3D food printing makes it particularly suitable for the plant-based meat sector, where texture and flavor must be precisely designed to mimic real meats. “The study also highlights that printed food dishes will likely require novel ingredient compositions and structures, due to the different way by which the food is ‘assembled,’” Lipson said in a press release. “Much work is still needed to collect data, model and optimize these processes.”

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in trade publishing for nearly a decade, covering a variety of topics, from tile to bedding.

Tedi Delashmet is the content producer for Food & Beverage Insider at Informa Markets. Her experience includes feature writing and production, as well as an internship covering Chicago’s culinary landscape. She is based in Los Angeles and expresses her love of storytelling through Hollywood’s creative outlets.

Like what you're reading? Be sure to subscribe to Food & Beverage Insider's weekly newsletter so you never miss a "bite." Click here to subscribe or reach out to Heather Carter at [email protected] to learn more about being featured.

This article is a part of a special series highlighting women-owned businesses and achievements in honor of Women’s History Month.

The Ripples Foundation is a stakeholder farming initiative that helps women in West African countries escape poverty by growing and selling crops. Their crops, which include spices native to the region, as well as cash crops like cashews and shea, are also helping food brands bring authentic, quality flavors to consumers in the United States and around the globe.

“We carried out a survey asking [women] to give us the top three things you want Ripples to do for you,” Anne Toba, founder and executive director of Ripples, said. “And in all the countries, same answer: [They] would want to be able to feed their children, send their kids to school and save [money] so that when their kids are sick, they're able to afford medical services.”

The Ripples Foundation’s model, which was developed for the organization by Cambridge University students, helps women achieve those goals.

The model places the women in groups of 10, allowing them to support each other in ways that helps them care for their families and needs. For example, if one woman’s child is sick, the other nine women in the group can manage the workload while she attends to her child.

“They serve as a support network for each other, and they feel they build very, very strong bonds,” Toba explained.

The crops grown by the women, which often include vegetables, grains and tubers, help supply food for their families and communities.

“But then … we pay a lot of attention on their ability to also sell their products, so they grow both food crops and cash crops,” she said. Some of the cash crops grown by the women include moringa, baobab, cashews, shea and scotch bonnet, and spices like hibiscus and grains of orange.

As trends for West African flavors started to emerge in the United States, Ripples saw the potential to connect food brands, as well as restaurants, with the crops that the women in these West African countries are producing.

For example, Ripples recently partnered with Spice Tribe, a San Francisco-based social impact food brand, on a range of single-origin spices to be sold to consumers and restaurants under Spice Tribe’s label, as well as co-branded spice blends.

Ripples also offers brands the opportunity to create a direct-from-farm supply chain.

“A lot of the times, when people buy supplies from international big buyers, you are not really able to trace where the product comes from,” Toba noted. “Buying from stakeholder farmers assures you that there is traceability.”

But ultimately, Ripples connects brands to the women behind the crops.

“It’s not just about buying the spices,” Toba said, “but being interested in the women that we’re helping and using their stories to get people to have a better connection with the communities that we are working with.”

Since 2011, Ripples has worked with more than 10,000  women entrepreneurs and 40,000 children in 25 communities across West Africa.

“At the core of everything, Ripples is the empowerment of women,” Toba added. “The whole idea of Ripples is building an ecosystem led by women, for women, and giving women the chance to develop themselves, to learn and also to give each other support.”

Rachel Adams joined Informa’s Health & Nutrition Network in 2013. Her career in the natural products industry started with a food and beverage focus before transitioning into her role as managing editor of Natural Products INSIDER, where she covered the dietary supplement industry. Adams left Informa Markets in 2019.

At home food costs have risen over 10% in the past year, according to the March 14 report from the U.S. Bureau of Labor Statistics. Now, increased costs of produce due to flooding in California could add further pressure to the supply chain. It begs the question: Are traditional agricultural methods sustainable in the face of the changing climate? It might be time to take a closer look at vertical farms.

California produces nearly half of fruits, nuts and vegetables grown in the United States. It is the only state in the U.S. to export almonds, artichokes, dates, dried plums, figs, garlic, kiwifruit, olives, pistachios, raisins and walnuts.  Lettuce, berries, broccoli, celery and countless other products are grown in the spring and summer in central California as production shifts from Yuma, Arizona, after the winter months.

In mid-March, heavy rains overtook fields, some that were freshly planted and others that were near ready to harvest. Heavy rains continue to pelt the area. All of this followed a series of damaging January storms and a multi-year drought.

“The devastating floods in California have not only wreaked havoc on homes and communities, but also on the livelihoods of growers whose crops have been destroyed,” Ambre Sharkey, PrimusGFS Scheme manager, said. “In addition to the economic impact, these floods raise serious concerns with respect to food safety. It is crucial that we work together to ensure the ongoing safety of the produce from California that feeds families across the country and to support growers impacted by these floods.”

California Strawberry Commission president Rick Tomlinson commented in a statement that this catastrophe hit at the worst possible time. “Farmers had borrowed money to prepare the fields and were weeks away from beginning to harvest,” he said.

Close to 360,000 acres of productive farmland were impacted. Damages are still being assessed. The Packer reported losses of $330 million before most of the spring crops had been planted.

When to plant is in question. Aside from muddy fields, food safety concerns are paramount. Flood waters can introduce sewage, chemicals, heavy metals and pathogenic bacteria to crops. FDA considers these adulterants. The agency doesn't prescribe the ideal time to replant. Industry guidance recommends waiting 60 days after the soil has sufficiently dried out. This may be shortened to 30 days with soil testing.

The question remains: When will the soil be dry enough given more rain is forecast through the end of March?

The answer may be vertical farms, experts say

Weather has long been the beast the farmer can’t tame. Bringing the crop inside via controlled environment agriculture (CEA) is a strategy to bring equanimity to Mother Nature’s playing field. There are multiple approaches to CEA, from hoop houses, greenhouses and indoor or vertical farms. Indoor farming is being researched and taught by universities, such as College of Agricultural and Environmental Sciences at UC Davis.

“As climate change has the potential to disrupt traditional agricultural production and consumers are increasingly seeking unique products, controlled environment agriculture can be an important part of a robust and nutritious food supply across the globe,” UC Davis’ website says.

CEA systems are designed to provide optimal growing conditions with artificial lighting for crops. Eliminating disease and pest damage is another goal. There are a couple of ways to grow crops. If grown hydroponically, roots are bathed in nutrient-dense water. In aeroponic production, roots are regularly misted with water and nutrients. In both systems, water and other inputs are minimized. The potential for foodborne pathogens is reduced. Because every aspect of growing conditions is controlled, data are continually collected to improve yield.

80 Acres Farms in Hamilton, Ohio, is one of many vertical farms, which are projected to grow from $4.16 billion in 2022 to $20.91 billion by 2029. Smaller than its name suggests, it’s entirely enclosed and from the outside looks like any other manufacturing business. On the inside, lush tomatoes, baby cucumbers and lettuce grow. Fields are stacked on top of the other ten high.

“Vertical farming is going to enable us to feed the world in an entirely different way,” 80 Acres Farms Co-Founder, Mike Zelkind, said. “You can grow crops out of season in winter because you’re growing completely indoors. You can grow a lot faster, a lot more efficiently and very naturally in a fragment of time, yielding 80 acres of production out of a quarter acre of land.”

In 70,000 square feet, this vertical farm robotically plants, harvests and packages almost 1.5 million pounds of produce annually. While the concept has been around for decades, it was limited to growing herbs and salads. Technological advancements are making commercial farming of other types of crops feasible. Moreover, as the costs of LED lights and other technology required by the infrastructure continue to decrease, the way is paved for highly efficient indoor farms that are free from the threat of drought or floods and will possibly result in a favorable, consistent price for the consumer at the grocery store.

Cindy Hazen has more than 25 years of experience developing seasonings, dry blends, beverages and more. Today, when not writing or consulting, she expands her knowledge of food safety as a food safety officer for a Memphis-based produce distributor.