JANUARY 20266EDITORIALJANUARY 2026, Vol - 06, Issue - 01 (ISSN 2836-1989)ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizersChris LynnManaging EditorFood Business Review Visit www.foodbusinessreview.comCopyright © 2026 ValleyMedia, Inc. All rights reserved. Reproduction in whole or part of any text, photography or illustrations without written permission from the publisher is prohibited. The publisher assumes no responsibility for unsolicited manuscripts, photographs or illustrations. Views and opinions expressed in this publication are not necessarily those of the magazine and accordingly, no liability is assumed by the publisher thereof.TO SUBSCRIBE TOVian IsaacStanley MartinStanley MartinManaging Editoreditor@foodbusinessreview.comDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsSCALING FOOD SERVICE THROUGH FLAVOR CONSISTENCY AND INGREDIENT DISCIPLINEFood businesses are discovering that flavor consistency is a competitive edge. As menus scale across locations and formats, success depends on ingredients that perform the same way every time and systems that utilize them efficiently. This shift is drawing producers and food service operators closer together, where the way an ingredient is grown, processed and delivered directly impacts kitchen performance and customer trust.That reality is reshaping both the production of dried chilies and food service strategies. Chili producers are moving beyond volume-driven drying toward precision-controlled processes that deliver predictable heat, aroma and color, qualities chefs and manufacturers now depend on to maintain consistency across menus and packaged formats. At the same time, food service innovation is responding to labor shortages, waste reduction mandates and personalization demands by redesigning how menus are built and executed. Data-led menu engineering, automation and sustainable kitchen models are enabling operators to utilize premium, flavor-sensitive ingredients more efficiently.Driven by these trends, the dried chili producers' market is projected to grow US $10.15 billion by 2030 at a two percent CAGR and the food service innovation industry is expected to reach US $6.46 trillion by 2035 at a CAGR of 5.3 percent annually.This magazine features thought leadership from Andrew Wiehebrink, Director of Spirit Research and Innovation at Independent Stave Company, who examines how advanced cooperage science is transforming the whiskey barrel from a passive vessel into an active driver of flavor and sustainability. We also highlight insights from Stephanie Thornton, Senior Innovation Manager at Finlays, who shares how science-led product development, automation and health-focused beverage innovation are helping food service brands address labor constraints and consistency.We hope this edition offers practical insight for food producers, product leaders and food service operators working to balance quality and scale. In a market where ingredients and execution shape brand trust, this issue highlights the individuals and ideas that are raising the bar for flavor integrity and operational discipline, along with innovation across the food value chain.Let us know your thoughts!Celestial Jordan
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