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Hyde Park Group Food Innovation

Hyde Park Group Food Innovation We are a strategic marketing and culinary company dedicated to finding new food opportunities and br Hyde Park Group Food Innovation is a strategic marketing and culinary company dedicated to finding new food opportunities and bringing them to life.

Specializing in New Product Development, Menu Development, Content Marketing, Food Design & Packaging - we are helping food & beverage companies create the next generation of better food through improved taste, nutrition and presentation.

Operating as usual

HPGSpotted:  Front-of-package nutrition labels?The White House’s proposed national strategy on hunger, nutrition and hea...
09/29/2022

HPGSpotted: Front-of-package nutrition labels?

The White House’s proposed national strategy on hunger, nutrition and health could directly impact CPG packaging. On the table is a front-of-pack labeling system for nutritional information, currently featured on the side or back panels of most products. This type of system is popular in other countries and often incorporates color coding to rate a product’s nutritional value. Can nutrition information on the front of the package be a selling point for new health-oriented products?

To explore how changing regulations can be used to create competitive advantage for your innovation, please contact Mary Haderlein [email protected]

#hydeparkgroup #innovation #newpackagelabeling #Whitehousehungernutritionhealth

HPGSpotted: One-Handed Foods. Food on-the-go is back in full force. During the past year destinations like Starbucks hav...
09/27/2022

HPGSpotted: One-Handed Foods. Food on-the-go is back in full force. During the past year destinations like Starbucks have experienced incredible growth in handheld breakfast sandwiches and egg bites and are now extending their single-handed focus across bakery and other platforms. With drive-thru becoming the preferred dining method among Millennials, handhelds are in development across a wide swath of food service offerings.

To raise your hand for one-handed innovation, please contact Mary Haderlein at [email protected]
#hydeparkgroup #innovation #onehandedfoods #foodstogo

CAUSE-DRIVEN INNOVATION is garnering a great degree of interest and loyalty from many socially-involved consumers who ar...
09/22/2022

CAUSE-DRIVEN INNOVATION is garnering a great degree of interest and loyalty from many socially-involved consumers who are purchasing goods and services to support issue-based efforts. Cheers to that!

Didn’t catch our September newsletter? View it at http://ow.ly/vFBF50KQsmw
to learn more about developing cause-driven new products for your brand or company.

#hydeparkgroup #innovation #causedriveninnovation #timeforchange
Inspiration & Photo credit: @blackgirlmagicwines

HPGSpotted: Butter Boards.  Charcuterie seems to be the now, but could butter boards be the new WOW?! We’ve seen the cha...
09/20/2022

HPGSpotted: Butter Boards. Charcuterie seems to be the now, but could butter boards be the new WOW?! We’ve seen the charcuterie board trend for a couple of years expanding into breakfast and dessert themes, and now creamy, spreadable butters sprinkled with herbs, spices and drizzled with honey are all the rage. What else is headed for the board?

To learn more about new trends driving innovation, reach out to Mary Haderlein on LinkedIn or email [email protected] #foodinnovation #hydeparkgroup #butter #butterboards #foodtrends

HPGSpotted: Green and Vegetal Beverage Flavors.  Beverage trends are heading toward fruit and vegetable flavors, among o...
09/15/2022

HPGSpotted: Green and Vegetal Beverage Flavors. Beverage trends are heading toward fruit and vegetable flavors, among others, according to industry experts. The often overlooked sensory camp of green and fresh vegetal notes is on the near horizon for all types of beverage formats.

To learn more about new trends driving innovation, reach out to Mary Haderlein on LinkedIn or email [email protected] #foodinnovation #hydeparkgroup #newflavortrends

HPGSpotted: Chickpea Cereal.  Revolutionary cereal entrepreneurs from Three Wishes just launched a strawberry version of...
09/13/2022

HPGSpotted: Chickpea Cereal. Revolutionary cereal entrepreneurs from Three Wishes just launched a strawberry version of their high protein, low sugar cereal made from chickpeas. With 8 grams of protein per serving, Three Wishes joins the ranks of Banza and Kodiak Cakes by rethinking traditional grain-based foods with new ingredients for enhanced nutrition.

To rethink your innovation with enhanced nutrition, reach out to Mary Haderlein on LinkedIn or email [email protected] #foodinnovation #hydeparkgroup #chickpeainnovation

08/17/2022

In this episode of "What's Tipping?" we sit down with chef Matthias Merges to talk about his work with "Pilot Light" - a non-profit organization which unites top level chefs with teachers to bring food education into underserved communities.

Visit our YouTube channel at: https://www.youtube.com/channel/UC05Km4SDgdkne4wAooMWqbQ/playlists

HPG Spotted:  Can fermentation save the world?Fermented foods - those that use microbes to preserve and transform  - off...
08/02/2022

HPG Spotted: Can fermentation save the world?
Fermented foods - those that use microbes to preserve and transform - offer a plethora of game-changing benefits. They bring bright and complex flavor to many dishes; they have inherent probiotic health properties, and they help reduce waste by giving foods a longer shelf life, often using leftover food that is usually thrown out. When food scientists get involved, precision fermentation can literally transform plants into non-animal fats and proteins. No wonder sustainable fermentation has become the darling of the venture capital community.

To help rethink your category through a sustainability lens, reach out to Mary Haderlein on LinkedIn or email [email protected] #foodinnovation #hydeparkgroup #fermentedfoods #precisionfermentation

07/29/2022

HPGSpotted: HEINZ 57 Collection at Wrigley Field’s James Beard dinner. The HEINZ 57 Collection of elevated sauces and spreads was invited to participate in the James Beard culinary event at historic Wrigley Field. The James Beard Foundation has long sought to celebrate the quality of food and the status of chefs around the country. The faithful attending the event went home with Infused Honeys and Culinary Crunch sauces from the HEINZ 57 Collection to spruce up and give instant flavor to their home meals!

To learn more about our culinary-driven innovation process and how great chefs can help launch your new products, reach out to Mary Haderlein on LinkedIn or email [email protected]

HPGSpotted: HEINZ 57 Collection’s Chef-Collaborators at Aspen Food & Wine. Congratulations to Kraft Heinz chef collabora...
07/28/2022

HPGSpotted: HEINZ 57 Collection’s Chef-Collaborators at Aspen Food & Wine. Congratulations to Kraft Heinz chef collaborators, Joe Frillman and Lee Wolen, for representing the new HEINZ 57 Collection at the 2022 Food & Wine Classic in Aspen! The HEINZ 57 Collection is designed for innovative foodies and people who want to add a burst of flavor to their home cooked dishes–making the prestigious Food & Wine a premiere spot to showcase their Infused Honeys and Culinary Crunch sauces.

To learn more about our culinary-driven innovation process and how great chefs can help launch your new products, reach out to Mary Haderlein on LinkedIn or email [email protected]

HPG Spotted: HEINZ 57 Collection’s Award-Winning Chef-Collaborators. Congratulations to the Kraft Heinz chef collaborato...
07/27/2022

HPG Spotted: HEINZ 57 Collection’s Award-Winning Chef-Collaborators. Congratulations to the Kraft Heinz chef collaborators, Joe Frillman and Lee Wolen, who helped inspire and launch the HEINZ 57 Collection. Chef Lee Wolen is better known as the Executive Chef of BOKA in Chicago: a restaurant Wolen has led to eight consecutive Michelin stars. Chef Joe Frillman owns and serves as Executive Chef of DAISIES, which was named “Best New Restaurant” by Forbes and Chicago Magazine and is the recipient of multiple Michelin Bib Gourmand awards. Chefs Frillman and Wolen incorporated their commitment to flavor and texture into the HEINZ 57 Collection to inspire the best home cooking experiences possible.

If you’re interested in learning more about culinary-driven innovation, please reach out to Mary Haderlein on LinkedIn or email [email protected]

HPG Spotted: FLAVOR BOMBS from the HEINZ 57 Collection. The HEINZ 57 Collection includes Infused Honeys that can add a s...
07/26/2022

HPG Spotted: FLAVOR BOMBS from the HEINZ 57 Collection. The HEINZ 57 Collection includes Infused Honeys that can add a salty or spicy punch with a sweet undertone to any dish using their Black Truffle and Hot Chili varieties. For a savory experience that includes every chef’s dynamic duo–garlic and onion–the Culinary Crunch topping from the HEINZ 57 Collection can provide a Mandarin Orange Miso, Chili Pepper, or Roasted Garlic crunch to satisfy any palate. And, according to Chefs Lee Wolen of Boka and Joe Frillman of Daisies who helped inspire these creations, the savory, heat, and sweet flavors will add a quick and easy “FLAVOR BOMB” to any of your meals!

To learn more about our process for culinary-inspired innovation, reach out to Mary Haderlein on LinkedIn or email [email protected]

HPG Spotted: HEINZ 57 Collection Launches! Congrats to our friends at Kraft Heinz on the launch of the HEINZ 57 Collecti...
07/25/2022

HPG Spotted: HEINZ 57 Collection Launches! Congrats to our friends at Kraft Heinz on the launch of the HEINZ 57 Collection line of Infused Honeys and Culinary Crunch Sauces. These new chef-inspired products are a modern approach to adding instant flavor for foodies and lovers of home cooking. In collaboration with two brilliant Chicago-based chefs, Joe Frillman and Lee Wolen, the HEINZ 57 Collection presents a variety of sauces and spreads that adds a sweet or savory infusion to any dish and can serve as the perfect inspiration to transform any ordinary meal into an extraordinary cuisine.

To learn more about our process for culinary-driven innovation, reach out to Mary Haderlein on LinkedIn or email [email protected]

HPG Spotted: The perfect melding of flavor and wow! at Kasama Restaurant in Chicago.A quick trip down the street for a t...
07/21/2022

HPG Spotted: The perfect melding of flavor and wow! at Kasama Restaurant in Chicago.
A quick trip down the street for a team lunch in West Town led us to this unpretentious, James Beard nominated Filipino restaurant. The dynamic duo of chefs Genie Kwon and Timothy Flores create surprisingly inventive items like the creamy ube and huckleberry basque cake and perfectly seared mushroom adobo exploding with rich umami flavor.
Creative takes on heritage cuisines are infusing product innovation with new forms, flavors and ingredients.
To learn how Hyde Park Group can help inspire your new product pipeline, please reach out to Mary Haderlein on LinkedIn or email [email protected]

HPG Spotted: The next big plant-based water ingredient? Cacao is taking a run in the food innovation lane to challenge i...
07/19/2022

HPG Spotted: The next big plant-based water ingredient? Cacao is taking a run in the food innovation lane to challenge its likely competitor: the coconut. In an effort to upcycle this superfood, after the cacao powder is extracted, the remaining fruit is squeezed for its antioxidant-rich hazy water. That process provides a healthy and taste-worthy base for use in bars, smoothies, waters, and more.

To explore how next-gen superfoods can enhance your food innovation, reach out to Mary Haderlein on LinkedIn or email [email protected] #foodinnovation #hydeparkgroup #cacao #superfoods

HPG Spotted: Bite-sized and packaging-free snackingBiomimicry, the science of emulating nature's forms, processes, and e...
07/13/2022

HPG Spotted: Bite-sized and packaging-free snacking
Biomimicry, the science of emulating nature's forms, processes, and ecosystems to create more sustainable designs, has delivered the latest in self-contained, edible packaging for liquids, mousses and emulsions. Foodberry showed off their company’s capabilities at Future Food-Tech San Francisco this spring, handing out paper cups full of malted-milk-ball-sized PB&J Berries, caffeine-packed Coffee Berries, dragon fruit Wellness Berries, blueberry and lemon Yogurt Berries, and roasted red pepper-coated Hummus Berries. Founder Marty Kolewe said. “... If you look at all the snacking trends, to us, good food, healthy food, it just fits. We’re really excited about the time being right.”

To bring the latest trends to life in your next food innovation, reach out to Mary Haderlein on LinkedIn or email [email protected] #foodinnovation #hydeparkgroup #snacking #packagingfree #bites

HPG Spotted: Originating in Oaxaca, Mexico, the tasty triangular snack called Tetelas is a trending culinary artform. Tr...
07/05/2022

HPG Spotted: Originating in Oaxaca, Mexico, the tasty triangular snack called Tetelas is a trending culinary artform. Traditionally served with black beans, corn or mushrooms, Mexican chefs are challenging their skills with the antojito by using unique filling combinations and pressing herbs and colorful ingredients into the masa for an exquisite presentation.

If you are looking for new culinary trends, reach out to Mary Haderlein on LinkedIn or email [email protected]
#foodinnovation #hydeparkgroup #culinarycreation #foodtrends

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1649 W. Grand Ave.
Chicago, IL
60622

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Chef Diana sat down with the team at Hyde Park Group Food Innovation to discuss Mexican cuisine-check out the full interview in the link below.