Brisan is a vertically-integrated food and beverage consulting group. Our commercialization advising, product development services and diverse ingredient pipeline position Brisan as a strategic business partner.
An industry divided. The food and beverage industry can be split into two categories based on have and have not marketing strategies. This has inspired us to coin the phrase: "No Bull**** and Noble S***".
Consumer have more power than ever. Trust and transparency is at a paramount state. Food companies are addressing this consumer demand using a combination of tactics based on the buying agenda of their consumer. Strategies can be easily spotted on packaging, website, and social media — often boiling down to "No Bull**** and Noble ****".
No Bull***AKA FREE-FROM MOVEMENT AKA HAVE NOT
Upfront packaging call-outs stating what the product does not contain. Free-From strategy is well-established because it began at the on-set of the clean label movement. The "No Bull****" approach peels back the proverbial curtain, removing ingredients with poor consumer perception — this demonstrates transparency with hopes of earning consumer trust.
No Bull**** approach has become commonplace and a bar-minimum expectation by the majority of consumers. The most popular phrase being: “No Artificial Colors and No Artificial Preservatives”.
The strategy of highlighting ingredients, sourcing call-out's, mission statements, and brand stories is not a new marketing approach by any means. However, the new clean label pressures, UN sustainability goals, and the growing power of purpose-driven brands brings this topic to the forefront.
Clean label has evolved from a movement grounded in “no-no” ingredients (what ingredients are not present in the the product) to also being considered an ethical movement. Many consumers now look for a checklist of “no-no ingredients” and information that touch on shared values.
Consumers have begun to understand the voting power of capitalism. The public is aligning their heart with their pocketbook and food companies are listening.
It is prudent for companies to have a foot in both strategies (No Bull**** and Noble ****), since consumers have wants, needs, and drivers that will fall into both buckets. The No Bull**** approach is well-established within the food industry.
However, successfully executing the Noble **** approach has more nuance to it — and the future of the brand can hinge on it. The consumer audience seeking Noble **** information also tends to be a bit savvier. Our expert tip: consistency and authenticity is key.
Looking for inspiration?
Here are some IG accounts that Brisan Group has our eye (many were at ExpoWest 2018!). These companies do an excellent job of balancing authenticity, demonstrating "Noble ***" brand purpose and values, highlighting founder involvement and personality, and demonstrating product lifestyle inclusion.
We’re excited to announce some of the biggest news of my career, a goal I have been working towards for over twenty years. Brisan has been doing a lot of growing since the acquisition of Product Dynamics 09/2017. Effective 3/5/2018, we will be fully-integrating Product Dynamics into our organization in conjunction with the release of an updated logo and name, “Brisan Group”.
New Brisan Group Logo Mark and Name - YouTube
Why the new branding?
Over the past few years, we’ve changed quite a lot; we believe the new name and look better represent who we’ve expanded to be. The most compelling change being: we’ve enriched value and strengthened credibility with our trusted-advisor approach to technical ingredient sales, by formalizing our consulting business with the acquisition and integration of Product Dynamics (sensory research, consumer insights, and R&D lab). We are now a robust organization with diverse divisions, a “group” of many.
What Does This Rebrand Mean For Customers and partners?
We will maintain consistency with all the offerings and services we’ve always provided, but invite new conversation we’ve never been able to handle before, with potential to handle new opportunities with added value.
Business as usual! Ingredient sample requests, sales account managers, and purchasing customer service will get handled by the exact same team of Brisan people, and with the same professionalism and enthusiasm as always!
Our team and points-of-contact remain the same
Our headquarters address remains the same: 220 N Green St, Chicago, IL 60607
Phone numbers remain the same
Email addresses will change from @brisaningredients.com to firstname.lastname@example.org
We hope you like this updated name and look as much as we do!
A special thanks to all of our stakeholders: partners and customers, for their continued business and support over the years. Without all of you, Brisan Group would not be where we’re at today. We look forward to continuing working together with all of you, in the same capacity with added-value. Please feel free to contact me with any questions, comments or feedback at email@example.com .
CHICAGO, Illinois - In September of this year,Product Dynamics - a division of RQA, Inc., was acquired by Brisan to offer clients a complete suite of ingredients and consumer and sensory research and product development services.
Product Dynamics is industry-recognized as a leader in food and beverage consumer research, sensory science and product development services, operating from a state of the art purpose-built building in Orland Park, IL.
Brisan is a twenty-one year old company with an expertise in food ingredients and supply chain, and these unique technical insights remain the core business and critical to their growth strategy. “Our ingredient goods and new services can now take a concept all the way through production,” explains Brian Vogt, president of Brisan. “Supplying companies with carefully-sourced food ingredients is still a major focus for Brisan. Our new services will allow for deeper client engagement with increased value proposition.”
Over the recent past, Brisan had established limited consulting services, such as contract manufacturing searches, ingredient feasibility consulting, purchasing services, culinary trend insights, and advisory to PE/VC firms. “The strategic acquisition of Product Dynamics will strengthen our consulting business. Our new consumer research, sensory, and lab services will support streamlined scale up, perfect for nimble customers doing innovation work,” says Vogt.
Supplying companies with carefully-sourced food ingredients is still a major focus for Brisan. Our new services will allow for deeper client engagement with increased value proposition
— Brian Vogt, President
According to Vogt and Judy Lindsey, Product Dynamics’ vice president and general manager, Product Dynamics will continue to offer its core consumer and sensory research and product development services, but their group will now have the ability to provide even greater value to clients within a broader arena.
"We’re excited to have joined forces with Brisan,” says Lindsey. “We’ve recognized the need to better link our clients efforts with added technical services and market insights, and Brisan can do just that. Our goal is to provide seamless linkage between product development and research in a way that will result in greater market success for our clients. It's an exciting time to vertically-integrate and provide a complete offering of products and services."
“We’re mindful that now more than ever, power has shifted from companies to consumers that have high expectations and public platforms,” remarks Theresa Cantafio, vice president of Brisan. “Food companies simply cannot launch sub-par products because negative product reviews outshine clever marketing. Today, great products win. We welcome the challenge of this era because this acquisition provides us the ability to involve consumers in the product design process, ultimately developing superior food products.”
Brisan is a vertically-integrated food & beverage consulting group with goods and services. Their diverse ingredient pipeline, scale-up and commercialization expertise, and product development services position Brisan as a strategic business partner for companies of all sizes — from startups to Fortune-100's. Building strong relationships and delivering seamless efficiency by providing world-class ingredients and superior answers.
About RQA, Inc.
Founded in 1989, RQA is the global leader in Retail Quality Audits, Brand Integrity Investigations, Consumer Complaint and Product Retrieval, Risk Assessment, Crisis Planning and Management and Product Recall Services, operating in more than 120 countries. RQA Food Forensics™ is the leading provider of foreign material identification services.
Pairing familiar sweet flavors + daring is a difficult balancing act. A successful example that hit the market last year was the Starbucks® "Smoked Butterscotch" latte. Here are some of the daring, unfamiliar savory components chefs are playing with:
Blue Cheese - Seen especially in cheesecakes.
Shiitake Mushrooms - Often paired with oh-so-approachable milk chocolate.
Foie Gras - *Extremely popular, being paired with: peanut butter, white chocolate, berries, and cinnamon toast.
Black Charcoal Ice Creams [insert eye roll] - "Charcoal" is considered a savory component because char cues meat flavor experiences.
Chinese teas have an extraordinary range of nuances — from earthy and pronounced — to gentle, herbaceous and floral. Imaginative pastry chefs are taking full advantage of the dynamic aromatic and flavor contribution of teas, and especially teas of Chinese origin.
Keemun Black Tea
Xiaguan Tuo Tea
Smoked Tie Guan Yin Tea
Chinese Oolong Tea
Long Jing Tea
Silver Needle White Tea
A lovely menu example: Molasses / Lapsang Souchong / Earl Grey / Banana & Vanilla | GreenRiver, Chicago
6. A Different Kind of Nutty
We were all there for the hazelnut craze several years ago, not to mention the retail push for healthy high-protein nut snacks. We're seeing an influx of chestnuts, sesame, coconut now. Here are a few especially creative menu examples:
Obviously from a food safety and GFSI perspective, industrial food supply chain will never be able to truly execute this "foraged" trend. Fine dining restaurants, such as French Laundry and Chez Panisse, have more flexibility when it comes to working with mushroom and wild fruit foragers.
There are certain fruits that cue "foraged" and a larger holistic trend that we refer to as "a virtual return to nature":
Our new tagline, Food From Thought®, is a reflection on all that Brisan does.
As we evolve as a company, careful thought goes into each and every Brisan decision to assure we provide meaningful value to our stakeholders: manufacturing partners and customers. All the ingredients we provide, insights we share, and items we create are products of careful thought. Here's why:
Not only does Brisan give our customers access to a diverse portfolio of outstanding ingredients, we only partner with the best ingredient manufacturers. Brisan thinks big — supply chain, sustainability, quality, ecology, community, ethics, and more.
Although we reside in the industrial food space — that may seem sterile at times — we romanticize culinary magic and never lose sight of the fact that we’re providing real food.
Brisan is a group of industry-raised fresh minds. We look at things differently and know a lot — about a lot. We share these insights with our customers to inform and inspire...and to make their jobs a little easier.
We know our stuff...but really though.
Hands-On Application Work, Commercialization Guidance, Clean Label Digital Resource Founder
We believe the only ideas that matter are the ones you execute. We challenge convention, think outside the box, and are constantly creating. Just last year we launched the first and only clean label authority, Go Clean Label, to educate consumers with ingredient mythbusting and provide clean label guidance to the food professionals.
3. Husk Meringue / CornMousse | Cosme, NYC
4. Buttermilk & Oat Pancake / Oats / Rye / Hearts & Buttermilk Real Pan Pancakes / Cherry Bourbon Maple Syrup / Whipped Crème Fraîche | Band of Bohemia, Chicago 5. Chitarra / Pork Sugo / Tomato / Whipped Ricotta / Parmigiano Reggiano / Basil | Spiaggia, Chicago 6. Rose Geranium Mousse / Chocolate Butter Cookie Crumble / Candied Beets | State Bird Provisions, SF 7. Whipped Pinenut Butter / Fresh Scungilli Pasta Shells / Green Bean Pesto | Del Posto, NYC
8. Pineapple / Lime Meringue / Pink Peppercorn / Coconut Ice Cream | Gramercy Tavern, NYC 9. Prawn Fritters / Scallop Mousse / Tarragon | The NoMad, NYC 10. Carnaroli Risotto Biologico / Shaved Black Winter Truffles / Parmesan Mousseline | Per Se, NYC 11. Sturgeon Tart / Caviar Mousseline / Applewood Smoke | Gabriel Kreuther, NYC 12. Chocolate / Caramelized Bread Crumbs / Cherry Gel / Whipped Yogurt / Salted Toast Ice Cream / Cocoa Nib Meringue | Salero, Chicago
13. Toasted Chocolate Pavolva / Earl Grey Roasted Pear | The Loyalist, Chicago
14. Coconut Sorbet / Beet-Hibiscus Fluff / Meringue / Mochi | Elske, Chicago Craving more tasty culinary trend insights?
Request a copy of our 2017 Culinary Trends report
Interested in our food insights or consulting services? We'd love to chat! Call us at (773) 492-1085 or click here to send us a message.
Unique ice cream flavors that push the limit have been on-trend for the past couple years. Chefs in 2017 are back it. Here are some fantastic examples that we curated from influential, creative restaurants from across the US.
We believe isolating a single trend variable is impossible and devoid of artful thinking and true design principles — we must include its surrounding sensory ecosystem [think: appearance, flavors, aromas, textures listed on the menu].
We also provide context out of respect for thoughtful chefs.
Before a company confirms the validity of a food or beverage concept fit for their brand, it’s also important to weigh the following ingredient supply chain factors:
Availability — Quality, quantity, volitiaity and agricultural seasonality.
Suppliers — How many companies supply this ingredient? Many respected companies have primary, secondary, and tertiary vendors.
Country of Origin — What countries produce this ingredient? Single origin vs. blend? Are there any political or economic instabilities?
Cost — Be mindful of your COG’s (Cost of Goods) and CIU (Cost-In-Use) to ensure a profitable product.
Functionality — If your company makes a dehydrated snack, and the marketing team wants to use a high-moisture ingredient — how will R&D actually execute this? Do you need to research if a spray-dried or freeze-dried version of ingredient “X” exists?
MOQ (Minimum Order Quantity) — Can your company hit the ingredient manufacturer's MOQ?
Technical Label Claims — Is it necessary for ingredient "X" to be Halal, Kosher, Vegan, Allergen-Free, etc.? If so, are the required label claims of ingredient "X" feasible? i.e. An animal-derived raw-material will never be vegan.
How did Tahitian vanilla become a "culinary trend"?
Numerous influential chefs started using it. Some of the best restaurants began using Tahitian vanilla a few years ago with strong, consistent, domestic frequency. This caused trend houses to highlight Tahitian vanilla as a "hip, culinary trend".
Millennial destination infatuation. Millennials are characterized with their obsession with travel. The beautiful island of Tahiti may fulfill a deep, underlying emotional psychiatry with "travel daydream" i.e. Sigh, I'd rather be on a beach in Tahiti than running grocery errands.
Why do Retail Food and Beverage Companies Use Tahitian Vanilla?
It's exotic and novel. The above "culinary trend" information gets fed to food manufacturer marketing teams. Tahitian vanilla is rare, expensive, and associated with high-brow, quality, trend-setting restaurants and celebrity chefs. If you go to the grocery store, you can see Tahitian vanilla being used by some premium CPG brands, such as Talenti Gelato.
what's the problem?
Only 2% of the world's vanilla production is Tahitensis. Yep, you guessed it, that teeny, tiny 2% will not satisfy international, industrial volume demand.
Info provided by PROVA
Info provided by PROVA
Other Various Examples: Scaling-up Culinary Trends Fish
Due to the increase in fish attention and sushi craze, consumer demand has sky rocketed over the past 50 years — from 19M tons in 1950 to 87M tons in 2005. Now, more than 85% of the world’s fish stocks are now reported as fully exploited, overexploited, depleted, or recovering from depletion.
Chefs have real power to influence consumption patterns. About two-thirds of all the fish bought in the U.S., for example, goes to restaurants. If restaurants began to buy fish only from sustainable fisheries, the oceans would soon be very much improved.
— Thomas McNamee, from "Alice Waters and Chez Panisse"
To cover American love affair with chicken breasts, poultry production has had to triple volume from 11.3 B pounds to 37 B pounds over the past thirty years. But the U.S. doesn't consume all 37 B pounds because Americans don’t like offal or "seconds cuts". Chicken producers do their best to make use of the unwanted chicken cuts — used in mechanically processed foods, pet food, livestock feed, fish feed, and sold to other countries such as Mexico and China.
Due to medical research from the late 1990’s explaining a dangerous interaction between grapefruit juice and pharmaceutical drugs and generational flavor dislike, the consumption of grapefruit has declined significantly, thus impacting the production of grapefruit. Scaling up food or beverage products using grapefruit may prove more difficult than historically.
Being extremely mindful of supply chain is crucial to product development and commercialization. Sustainability is not simply a "cool fad" used by food companies fishing for good PR, it is necessary for supply chain. Working closely with ingredient manufacturers is more important than ever. Stay tuned for our next article in this "Trend Reality Check" article series.