by Caroline Halter, PieShell
At PieShell we think of crowdfunding as more closely related to charitable giving than anything else.
A large percentage of people who contribute to crowdfunding projects do so not for rewards, [...]
by Brona Cosgrave and Cheryl Clements
Google the word “crowdfunding,” and you’ll come up with literally millions of articles about what you should and shouldn’t do. It can be tough to sort through [...]
Food Starter has some exciting news for food entrepreneurs! Interest in our Market Feasibility Boot Camp has been very high! As a result we will be running 3 more cohorts in 2017! Further, our [...]
by Birgit Blain, Birgit Blain & Associates
Have you ever had to assemble furniture with poor instructions? Then you know how frustrating it can be.
The same applies to food. On one occasion I purchased [...]
Since 2015, the AAC has sponsored Food Starter via Canada’s Agriculture and Agri-Food Growing Forward 2 program.
The Growing Forward 2 program focuses on competitiveness, innovation and market development to ensure Canadian processors and [...]
by Dana McCauley
When I started writing about food trends way back in the last century, the conversation was simple: People wanted to learn what gourmet restaurant chefs were making and how those lofty creations [...]
Have you heard about Food Stater's on-demand 24/7 resource portal? Answer Box is a password protected area on our website that is available to Food Commercialization Program clients, Accelerator clients and Food Starter Members. [...]
By Richard Baker, Food Distribution Guy
The Millennial Mom has arrived and manufacturers and grocers should take note. Entering their third decade and commencing their own families, these moms are reshaping the way brands reach [...]
By Sarah Cowen, Director of Sensory Science, Hale Food
Let’s clarify this, humans cannot smell sweetness. That’s right, Shakespeare got it wrong all those years ago.
Sweetness, along with saltiness, acidity, bitterness, umami ([...]