Food trends are in a constant state of flux, shaped by evolving demands and societal shifts. Think back to the 90s when sun-dried tomatoes reigned or, more recently, the surge in foods aligned with environmental and social movements. With a focus on climate-conscious choices and healthier ingredients, consumers are now investing in products that align with their values.
But how are ingredient manufacturers, brands and restaurants managing to keep up with these ever-changing trends? Chef Mike Haracz, Corporate Chef and Culinary Development Lead at Foodology by Univar Solutions, brought his insights to the forefront in a special episode of State of the Plate. Joined by hosts Rochelle Ripp Schnadt and Brandon Miller, Chef Mike shares how he stays attuned to food trends within his lab.
What do you do in your position at Foodology by Univar Solutions?
“Whether it’s plant-based protein or clean labels, we work hard to determine how to provide those solutions to our customers. As chefs, we find ourselves navigating through the dynamic landscape of consumer preferences. What do they want in their food? What don’t they want in their food? Is there a way to make formulations cheaper or net neutral?”
How do you get to the root of what consumers want?
It’s not a simple task. Chef Mike says getting to the root of what consumers want requires you to be very data driven and put your own preferences aside.
“As R&D chefs, we may have our own personal opinions on ingredients and products, but it’s not our job to impose what we think. We need to figure out what the customer really wants. When you work in R&D, it’s not your name on the door or your family’s interpretation of the recipe that matters. I need to understand our customers and their buying intentions.”
How do you stay nimble in the age of internet scrutiny?
“If the internet decides they don’t want an ingredient in their food, yes I can try to educate them and understand why. But in my role, we have a huge portfolio of ingredients and when one thing gets vilified or negative press, we have the alternatives to use.”
What’s one exciting thing you’re working on right now that addresses consumer wants?
“We recently developed a pre-acidified whey protein that dissolves in water and is very clear. We developed this Powerade-type beverage that has almost as much protein as your traditional protein shakes but is more of a juice-type item as opposed to a protein shake. At IFT, we had two big beverage brands come by our booth who wanted to learn more about it. So, at Foodology we are actually influencing the next generation of products out in the marketplace.”
What’s nxt?
To learn more about what Chef Mike and his team at Foodology by Univar Solutions are working on, tune into the full conversation on your favorite podcast platform. Chef Mike dives deeper into research and development, authoritative voices in the food system, his upcoming Dungeons and Dragons cooking show and how lessons learned from being in a heavy metal band have shaped his professional career.
Episode five of our State of the Plate podcast is now live! In this episode we discuss back-to-school food programs in the Farm Bill, have a magical conversation with a food innovation wizard, unpack sustainable food packaging and countdown the top foods that’ll be hardest to find in the rest of 2023.
C.O.nxt Insight.
Our team of subject matter experts focuses on food and agriculture—farm field to processing to entrée on a plate. We can help you build a new brand, protect an old one or target customers to foster sales. Let’s talk when the time is right to handle your next strategic marketing and communications challenge: Marcy Tessmann, marcy@co-nxt.com.
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