While many business-to-business marketers rely on a slew of digital tactics to reach customers, you don’t have to be a rocket scientist to know that print advertisements still provide plenty of perks. But before you begin advertising in print media, there are a few factors to keep in mind.
Food Entrepreneur Experience is back with a fresh roster of innovators and powerful insights. Set for April 13, this live, virtual event presented by Food Entrepreneur and hosted by managing editor Monica Watrous, will feature a roundtable discussion and conversations with rising food and beverage brands.
“The Food Entrepreneur Experience is a fast-paced and interactive event, packed with valuable information and inspiration for industry professionals,” Ms. Watrous said. “Attendees will get a taste of the latest trends transforming the food and beverage marketplace.”
The roundtable discussion will explore how Kellogg Co.’s venture capital arm eighteen94 capital is elevating early-stage businesses to revolutionize the food system. Panel members will include:
– Jon Kucinski, managing director of eighteen94 capital and director of corporate development and strategy at Kellogg Co.
– Lisa Curtis, founder and chief executive officer (CEO) of Kuli Kuli, a Kellogg-backed mission-driven brand.
– Shoba Murali, co-founder, CEO and president of UCAN, a Kellogg-backed manufacturer of sports nutrition products.
Following the roundtable, Ms. Watrous will host conversations with four rising food and beverage brand founders, discussing the inspiration behind their products, their startup journeys and challenges they encountered along the way. The founders set to speak include:
– Jing Gao, founder and CEO of Fly By Jing, a line of chef-crafted pantry staples and frozen appetizers bringing “uncensored” Chinese flavors to the table.
– Nicholas Naclerio, founder and CEO of Mmmly, a brand of low-carb cookies packed with plant-based protein and prebiotics.
– Debbie Wei Mullin, founder and CEO of Copper Cow Coffee, a maker of portable pour-over kits, creamers and teas.
– Cattie Khoury, founder and chief creative officer of Toodaloo Superfoods, an adaptogenic trail mix brand.
Attendees can also get a taste of the brands featured during the event by purchasing a product sampling box for $25. Limited quantities are available.
“Today’s consumers crave global flavors, functional ingredients and responsible sourcing,” Ms. Watrous said. “We are excited to feature four outstanding brands that are delivering on these values with truly delicious products.”
Food Entrepreneur Experience launched in 2020 in response to industry events cancelled due to the coronavirus pandemic. Today, the biannual event provides an interactive digital experience for more than 1,000 food and beverage startup founders, retail buyers, marketers, product developers and ingredient suppliers.
A recording of the event will be available to view on demand following the live presentation. Register and learn more at foodentrepreneurexperience.com.
About Food Entrepreneur
Food Entrepreneur offers a deep dive into the disruption effected by up-and-coming brands while profiling the industry’s most successful and intriguing founders. The brand reaches readers through its articles published on Food Business News’ website, a weekly newsletter and a quarterly Food Business News supplement. With a deep reach into not only the dynamic entrepreneur community, but extending to innovators, suppliers, co-manufacturers and others looking to write food’s next chapter, Food Entrepreneur is more than a magazine; it’s an experience.
Today, March 7, Sosland Publishing Co. celebrates 100 years since the business was established in 1922. To mark a century of delivering indispensable information across the food industry, the company is releasing a series of special feature articles through its brands’ magazines and websites as well as a book highlighting the company’s journey covering the food industry. In addition, Sosland Publishing will host a centennial celebration during this year’s International Baking Industry Exposition (IBIE).
Founded by brothers David, Sanders and Samuel Sosland, the company’s rich history began March 7, 1922, with the launch of The Southwestern Miller, a weekly magazine serving the specific interests of flour millers in Kansas, Nebraska, Oklahoma, Colorado and Texas that would later be renamed Milling & Baking News. Since then, Sosland Publishing has expanded its portfolio to include 13 publications and events, which cover a variety of food industry sectors, and continues to be owned and managed by a family of editors and publishers.
“While our company has grown dramatically from a single title in 1922, it is a commitment to quality content that for 100 years has underpinned our relationships with generations of readers and advertisers,” said Charles S. Sosland, chairman and chief executive officer. “The third and fourth generations of company leadership remain as dedicated as ever to providing accurate, timely and high-quality content.”
To mark the anniversary, Milling & Baking News is publishing its centennial issue March 8. The edition will include an in-depth feature chronicling the magazine’s history and impact on the grain-based foods industry.
As part of its centennial article series that launched in 2021, Sosland Publishing publications will continue to release articles that celebrate the past, present and future of their respective industries. These stories will be featured across brand magazines, websites and in the History section of Sosland.com.
To pay tribute to the company’s legacy, a retrospective book on Sosland Publishing’s history will be released later this year. The book will examine the company’s evolution from a one-magazine venture to a multi-title business and look back at its key coverage of the food industry.
To round out its centennial festivities, Sosland Publishing will host a 100th anniversary party during IBIE. The event will bring together attendees and exhibitors to honor the grain-based foods industry’s past and celebrate its future.
“We are proud to stand in highly rarefied company having published 5,219 consecutive weeks and counting,” said L. Joshua Sosland, president of Sosland Publishing and editor of Milling & Baking News. “We look forward to celebrating the success of our company and the industries we serve with an outstanding series of special articles and with a special reception at IBIE for bakers and suppliers.”
Since 1922, food industry professionals have relied on Sosland Publishing for timely information, news and commentary. Our broad selection of print and digital offerings provides rich editorial content and interactive tools to help industry professionals make informed decisions in a rapidly changing marketplace. Our publications reach tens of thousands of highly influential readers, and our online content generates millions of page views each year.
In Sosland Publishing’s new series “On my radar,” marketers from across the food industry reveal what they’re reading, listening to and watching to stay up to date on the latest marketing trends. For this month’s edition, we spoke to Jennifer Lindsey, vice president – global marketing, Corbion.
Sosland Publishing: What is your background in marketing?
Jennifer Lindsey: I entered the world of marketing early in my career, where I specialized in sensory science and later through product management after 11 years as a bench-top scientist in applications/product development. From there, I threw myself into classes and development in business strategy, market research and insights, marketing strategy, and communication in business-to-business (B2B).
My sweet spot is using my dual background in science and commercial acumen to translate the science into the “so what?” That capability led to my roles in marketing leadership in B2B tech-based companies.
What are you reading, watching or listening to right now to keep up with marketing trends?
This isn’t a recent read, but it is one of my all-time favorites. This book provides simple, relatable and proven neuroscience-based research on how decisions are made. All decisions must have an emotional connection and trigger or you “spin.” Attributes or features of products are not why people buy — anything. They are what enable a perceived benefit and that benefit validates a decision to purchase. But to “stick,” you must find the emotional connection/trigger, even in things as basic as commodities or as complex as pharmaceuticals.
Marketing Due Diligence: Reconnecting Strategy to Share Price
This is a good reference book and provides a great link to business strategy. It examines how “nested” strategies fit and cascade through business. The authors offer examples of diagnostic process and look at strategy through the lens of market risk, share risk and profit risk.
Dare to Lead and WorkLife with Adam Grant
We all have to work in a team environment. We all have to first “market” internally and align before we go out to the market/customer. Human interaction can be bumpy sometimes, and these podcasts give great practical paths forward in navigating some of those bumps.
They also shine a light on some things you may feel “alone” in experiencing, when in reality, those experiences are not exactly unique to you. So, I find that gives me relief to know others have traveled the road before, and I can consider other perspectives and listen to the experts and research that goes into the topics.
As sales cycles grow and buyer expectations evolve, lead nurturing has become more important than ever before. To build meaningful relationships with customers and ensure they’re receiving the right messages at the right times, many marketers are leveraging automated marketing campaigns (AMCs).
Watch and learn how AMCs personalize the buyer journey, provide highly qualified leads, improve productivity and more in this video.
Photo: ©goodluz – stock.adobe.com
Thinking about abandoning print advertising? From increased recall to higher ROI, the benefits of print advertising shouldn’t be overlooked. Watch the video below to learn how prints raise brand awareness, increase the effectiveness of other marketing efforts and more.
Photo: ©guteksk7 – stock.adobe.com, Sosland Publishing Co.
NEWS
Sosland Publishing Co., the indispensable news source for food industry professionals, unveiled its redesigned website today. The new Sosland.com features a streamlined design, improved functionality and resources for customers.
Visitors will be able to easily discover information on Sosland Publishing’s brands, events, audiences and products. In addition, the website includes a dynamic listing of marketing opportunities that customers can tap into as well as a resource hub that highlights best practices and tips for reaching and engaging with food industry professionals.
“We are very excited to debut our new website,” said Meyer Sosland, chief operating officer and executive editor, Sosland Publishing. “This redesign reflects Sosland Publishing’s efforts to keep the food industry connected and makes it easier than ever for our readers and advertisers to learn about our brands and platforms. As we celebrate our 100th anniversary this year, this new website strengthens our company’s position as a market leader and exemplifies our commitment to the industry for years to come.”
Sosland.com will be continuously updated with news on product launches, events and company milestones. New resources on marketing best practices and tips will be consistently added to the website as well. To access the website, visit www.sosland.com.
Since 1922, food industry professionals have relied on Sosland Publishing for timely information, news and commentary. Our broad selection of print and digital offerings provides rich editorial content and interactive tools to support industry leaders as they make informed decisions in a rapidly changing marketplace. Our publications reach tens of thousands of highly influential readers, and our online content generates millions of page views each year.