Home > Archives for Nolan Lewin

Nolan Lewin

Nurturing Culinary Dreams: Exploring the Start-Up Ecosystem at Rutgers Food Innovation Center

By •

Main Content

The Food Innovation Center’s bottling line, installed July 2023.

In the bustling landscape of food entrepreneurship, where innovative ideas simmer alongside entrepreneurial zeal, a nurturing environment can make all the difference. Enter the Rutgers Food Innovation Center (FIC), named INBIA Incubator of the year 3 times, a pioneering institution that serves as a beacon for start-ups and early-stage ventures in the food industry. With its comprehensive suite of resources, state-of-the-art facilities, and expert guidance, the FIC stands as a catalyst for culinary innovation and business success.

Incubating Culinary Visionaries

Part of the Rutgers University School of Environmental and Biological Science, and the NJ Agricultural Experiment Station network of outreach centers, it is located in Bridgeton NJ in Cumberland County. The Food Innovation Center is not merely a facility; it’s a very unique, vibrant ecosystem designed to empower food entrepreneurs at every stage of their journey. At the heart of its mission lies the incubation program, tailored to nurture budding culinary ventures from concept to commercialization. If you have a prototype or recipe, we want to help you make it a reality.

Entrepreneurs entering the FIC ecosystem gain access to a wealth of resources meticulously crafted to foster growth. From market research and product development to commercialization , equipment process design and FDA/USDA regulatory compliance, the center offers comprehensive support every step of the way. Moreover, the FIC’s network of industry experts, including food scientists, business advisors, and marketing specialists, provides invaluable mentorship, guiding entrepreneurs through the intricacies of the food business landscape.

Cutting-Edge Facilities

Central to the FIC’s ability to drive innovation is its cutting-edge infrastructure. The center boasts a fully equipped pilot plant, specifically targeting low acid or acidified food and beverage products, where entrepreneurs can fine-tune their recipes and scale up production under the guidance of seasoned food technologists. Equipped with newly installed 6 head bottling line alongside 3 steam jacketed kettles (450 Gallon capacity at a time) and food processing equipment, the pilot plant serves as a playground for experimentation, allowing entrepreneurs to bring their culinary visions to life with precision and efficiency. This also allows most clients to save money by limiting the need to purchase large quantities for ingredients, packaging and labels. Proof of concept and a quick go to market strategy are extremely helpful.

Furthermore, the FIC can perform some basic testing such as pH, Water activity, Brix, as well as Solids for a quick look at the characteristics of the products as we develop them in our test kitchen. As a result, products developed within the center meet the highest standards of quality and compliance, instilling confidence in both entrepreneurs and consumers alike.

Tailored Support for Start-Ups

Recognizing the unique challenges faced by start-ups in the food industry, the FIC offers a range of tailored support services aimed at accelerating their growth trajectory. Through workshops, seminars, and one-on-one consulting sessions, entrepreneurs gain insights into key areas such as branding, distribution, and fundraising. Our next Food Business Basics day is scheduled for Monday September 23, 2024, at the Rutgers Eco-Complex in Bordentown NJ.

Moreover, the FIC provides access to a network of industry partners, including introductions (No guarantees) to retailers, distributors, investors, and Food Organizations, facilitating valuable connections that can fuel the expansion of fledgling ventures. FIC has worked with over 3000 clients over the past 23 years. Entrepreneurs at the FIC benefit from a collaborative ecosystem geared towards their success.

From Concept to Shelf: Success Stories

The success stories emerging from the Rutgers Food Innovation Center are a testament to its transformative impact on food entrepreneurship. Countless start-ups and early-stage ventures have leveraged the center’s resources to turn their culinary dreams into reality.

Take, for example, Aaji’s Lonsa  ( https://www.aajis.com/pages/our-story)  a local artisanal Indian salsa maker who, with the guidance of FIC experts, perfected her recipes and navigated the intricacies of food labeling and distribution. Today, her products adorn the shelves of gourmet grocery stores across the region, delighting customers with their bold flavors and premium quality.

Similarly, a family-owned bakery, Heirzoom Bakery ( https://heirzoombakery.com/)  struggling to differentiate itself in a crowded market, found renewed vigor through the FIC’s branding workshops and referrals to various packaging design services. Armed with a fresh identity and a revamped product line, the bakery not only expanded its customer base but also secured lucrative partnerships with coffee shops and specialty retailers.

Embracing the Future of Food

As the food industry continues to evolve, driven by shifting consumer preferences and technological advancements, the Rutgers Food Innovation Center remains at the forefront of culinary innovation. By providing a nurturing environment where creativity thrives and entrepreneurship flourishes, the center empowers the next generation of food visionaries to realize their ambitions and leave a lasting imprint on the world of gastronomy. The Rutgers Food Innovation Center stands as a beacon of hope for aspiring food entrepreneurs, offering a holistic ecosystem of support and resources tailored to their needs. From state-of-the-art facilities to expert guidance and a vibrant community of like-minded individuals, the center provides the ideal Launchpad for culinary innovation and business success. In the ever-expanding universe of food entrepreneurship, the FIC shines as a guiding star, illuminating the path towards a brighter, more flavorful future. If you are already producing a sauce, beverage or acidified food product, we can assist in your growth and expansion in our bottling room. Here is the link to fill out our no obligation application so we can discuss your project in greater detail.

Nolan Lewin serves as the Executive Director of the Food Innovation Center at Rutgers’ main facility, which focuses on manufacturing, R&D, training, and marketing.

To stay informed about what’s happening in the food and beverage industry, and at the Food Innovation Center at Rutgers, sign up for our newsletter.

Unveiling the Latest Trends in Specialty Beverages: A Flavorful Journey

By •

Main Content

Specialty beverages have undergone a remarkable transformation in recent years, transcending their conventional definitions to become a captivating fusion of art, science, and culture. From meticulously crafted coffee creations to innovative tea blends and beyond, the world of specialty beverages continues to evolve, driven by consumer demand for uniqueness, quality, and experiential delight. In this article, we delve into the dynamic landscape of specialty beverages, exploring the latest trends shaping the industry and delighting taste buds around the globe.

The Rise of Functional Beverages

In today’s health-conscious society, consumers increasingly seek beverages that not only tantalize their taste buds but also offer functional benefits. This has led to the rise of functional beverages infused with ingredients like adaptogens, superfoods, and botanical extracts, all designed to support overall well-being.

A client of RFIC, Vibal Energy Tea, is made with real brewed tea leaves and flavored with simple ingredients: honey and a splash of juice, then infused with caffeine. Each 8-oz. serving has about the same caffeine as a standard medium cup of coffee (about 100mg of caffeine).

From antioxidant-rich cold-pressed juices to probiotic-packed kombuchas and energizing matcha lattes, functional beverages are captivating consumers with their promise of nourishment and vitality.

Sustainability and Ethical Sourcing

With growing awareness of environmental issues and social responsibility, sustainability has become a key consideration for both consumers and beverage producers alike. As a result, there is a rising demand for beverages that are produced and sourced ethically with minimal impact on the environment. From fair-trade coffee and tea to biodegradable packaging solutions and carbon-neutral production processes, sustainability is shaping the way specialty beverages are created, consumed, and enjoyed.

Innovations in Brewing Techniques

Advancements in technology and brewing equipment have revolutionized the way specialty beverages are prepared and enjoyed. From precision-controlled espresso machines to automated pour-over devices and cold-brew towers, the possibilities for experimentation and customization are endless. These innovations not only enhance the quality and consistency of specialty beverages, but also empower consumers to explore new flavors, aromas, and brewing methods.

Artisanal Cocktails and Mixology

The art of mixology has extended beyond the realm of alcoholic beverages to encompass a wide array of specialty drinks, including coffee cocktails, tea-infused spirits, and craft sodas. Mixologists are pushing the boundaries of creativity and flavor using innovative ingredients, techniques, and presentations to create memorable drinking experiences. Whether it’s a floral-infused gin and tonic, a spicy chai old fashioned, or a nitro cold brew martini, artisanal cocktails are captivating consumers with their complexity and craftsmanship.

Seraphim Social Beverage, another client of RFIC, has developed an alcohol-free drink that mimics the look of regular wine.

Cultural Fusion and Global Influences

As the world becomes increasingly interconnected, the diversity of flavors and cultural influences in specialty beverages continues to expand. From Latin American-inspired horchata to Japanese matcha latte art and Indian masala chai, specialty beverages offer a sensory journey that celebrates the richness and diversity of global cultures. By embracing multiculturalism and culinary innovation, beverage producers are tapping into a vast reservoir of inspiration and creativity, resulting in an exciting array of flavors and experiences for consumers to enjoy.

Tora Chai is currently working on new flavor refinement at RFIC and creating a fusion of old-world traditional brewing methods meeting new flavor in a market hungry for innovation.

Putting It All Together, Mixologist-Style

The world of specialty beverages is a vibrant and ever-evolving landscape driven by innovation, creativity, and a passion for flavor. From functional wellness elixirs to sustainably sourced brews, artisanal cocktails, and global-inspired creations, the possibilities for exploration and enjoyment are endless. As consumers continue to seek unique and memorable drinking experiences, the future of specialty beverages looks bright and promises a tantalizing journey of flavor discovery and delight.

Nolan Lewin serves as the Executive Director of the Food Innovation Center at Rutgers’ main facility, which focuses on manufacturing, R&D, training, and marketing.

To stay informed about what’s happening in the food and beverage industry, and at the Food Innovation Center at Rutgers, sign up for our newsletter.

Setting the Table for 2024’s Top Food and Beverage Trends

By •

Main Content

In 2024, the culinary landscape is evolving, with a kaleidoscope of flavors and innovative approaches to gastronomy. Specialty food trends have taken center stage, reflecting a dynamic fusion of global influences, sustainability concerns, and a growing emphasis on health and wellness.

As consumers become more adventurous in their culinary explorations, diverse and unique offerings are shaping the way we experience food.

The rise of alternative proteins continues. Plant-based and lab-grown options have gained substantial traction, appealing not only to vegans and vegetarians but also to flexitarians seeking sustainable and ethical choices. What we are seeing now is Phase 2 of this trend, with an emphasis on improving flavor and mouthfeel of these alternatives, in addition to lesser-known proteins such as mycelium (mushroom root). RFIC client MUSH Foods specializes in mycelium, designed to be mixed into other proteins as an extender.

A plethora of plant-based alternatives, from burgers to seafood, have entered the market, showcasing culinary creativity. Simultaneously, the development of lab-grown meat and cultured seafood (from companies like Blue Nalu) has seen significant advancements, providing a sustainable alternative to traditional animal farming. These alternatives not only cater to the rising demand for plant-based options but also address environmental concerns and animal welfare issues.

A Focus on Functional Foods

Modern consumers seek not just satisfying flavors but also foods that offer health benefits. Superfoods, known for their high nutritional content, remain in the spotlight.

Ingredients like turmeric, matcha, and adaptogenic herbs are incorporated into various products, from beverages to snacks, promising both indulgence and well-being. Meanwhile, probiotics and fermented foods are also gaining prominence, thanks to their positive impact on gut health. Kombucha, kimchi, and other fermented delights are finding their way onto more plates as consumers recognize the symbiotic relationship between a healthy gut and overall well-being.

Emphasizing ESG

The intersection of sustainability and gastronomy has given rise to an emphasis on zero-waste and circular food systems. Conscious consumers are increasingly seeking products with minimal environmental impact, prompting food producers to adopt eco-friendly practices. Upcycling ingredients, reducing packaging waste, and promoting locally sourced, seasonal produce are becoming integral to the ethos of specialty food.

Restaurants and food manufacturers are embracing the challenge of creating exquisite dishes while minimizing their ecological footprint, contributing to a more sustainable and responsible culinary industry.

Celebrating Regional Cuisine

Artisanal and regional flavors are making a resurgence, providing a counterbalance to the globalization of food. Consumers are rediscovering the charm of handcrafted products, with an appreciation of the unique tastes and cultural heritage of regional cuisines.

Artisanal cheeses, craft chocolates, and specialty condiments are gaining popularity, allowing consumers to savor the distinctive flavors of different locales. This trend not only supports local economies but also encourages a deeper connection between consumers and the origins of their food.

Assessing the Beverage Realm

The specialty tea and chai movement is captivating taste buds with an array of unique blends and infusions. Beyond traditional green and black teas, herbal concoctions featuring exotic ingredients like hibiscus, butterfly pea flower, and medicinal herbs are gaining popularity. Tea ceremonies and tastings have become social events, fostering a renewed appreciation for the craftsmanship and complexity of high-quality teas.

Additionally, the mixology scene is evolving with the introduction of non-alcoholic, spirit-free cocktails. These innovative beverages cater to a growing audience of health-conscious consumers who seek sophisticated and refreshing alternatives to traditional alcoholic drinks. Another RFIC client, Seraphim, created a social beverage drink at our center and is seeing considerable traction in the alcohol-free space.

The specialty food and beverage trends to watch in 2024 reflect a vibrant culinary landscape driven by a fusion of global influences, sustainability consciousness, and a commitment to well-being. From traditional sauces, jellies and drinks containing regional flavors, RFIC is face forward in the culinary world as it is undergoing a fascinating transformation that promises a diverse and enriching dining experience for consumers worldwide.

Nolan Lewin serves as the Executive Director of the Food Innovation Center at Rutgers’ main facility, which focuses on manufacturing, R&D, training, and marketing.

To stay informed about what’s happening in the food and beverage industry, and at the Food Innovation Center at Rutgers, sign up for our newsletter.