The Power of Wild Blog

The idea of using food to improve personal health has fueled consumer interest in less processed, authentic food and has spurred the surge in food trends like organic, GMO-free, paleo and all-natural. The Power of Wild Blog is for the foodservice trade, consumer packaged goods product developers and brand managers who want to stay on top of the latest food trends, hear what other thought leaders are doing to increase profits and differentiate their products and menu offerings to meet the demands of today’s health conscious consumers. The Power of Wild bimonthly blog will keep you inspired. Sign up today!

Award-Winning Pastry Chef, Emily Luchetti, Weighs-in On Baking with Nature’s Best Ingredients

Emily Luchetti, author, restaurateur and pastry chef extraordinaire, has helped to define what great pastry in America means. In the 1980s, she found herself drawn into the food industry at

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Healthy Foods Drive Consumer Dining Choices

The Wild Blueberry’s great taste and beautiful hue have made it a favorite of chefs and foodies alike. But it’s the brain-boosting, disease-fighting benefits that give Wild Blueberries an appeal

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On-Trend Breakfast Flavors Inspire Pastry Chef’s Creativity

While French pastry chefs like Philippe Le Corre traditionally turn out high-style desserts with sophisticated ingredients, it was the humble American breakfast of Wild Blueberry pancakes that inspired Le Corre’s

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Wild Authenticity – Living Up to Your Brand’s Sustainability Promise

In recent years, consumer concern about the environmental impact of food production has risen markedly. That concern encompasses everything from the amount of pesticides, genetically-modified products, and greenhouse-gas emissions involved

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Leading Chefs Put the Spotlight on Flavor Complexity

After decades of dieting and mass-produced food, consumers are clamoring for a tasty alternative. And Wild Blueberries are well positioned to satisfy that hunger. According to the Power of Wild, a

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Maine Chef David Turin Embraces Wild Blueberries’ Culinary Versatility

Chef David Turin is known for his imaginative menus, his exceptional energy, and his devotion to the industry, in which he has been a leader for more than three decades.

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How Chobani’s Innovators Think About Fruit Flavors

Chobani, a food-focused wellness company and America’s leading Greek Yogurt brand, has turned to the WILD side with its recently released “Chobani® With a Hint of Wild Blueberry” yogurt. This

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Satisfy Hunger for Good-Tasting Healthy Food with Wild Ingredients

Decades of dieting have left health-conscious consumers ravenous for foods that are close to nature and teeming with flavor. And Wild Blueberries are perfectly poised to satisfy that hunger. “Consumers

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Corporate chef explains value of adding “wild” to your menu

Neil Doherty’s cooking career began as a humble kitchen helper at a neo-Gothic castle perched in a quaint farming community in the West of Ireland. Later, he transitioned to a

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Is Your Menu Earth – and Water – Friendly?

By Chef Rebecca Peizer, C.H.E. C.E.C. Editorial consulting by the Culinary Institute of America Today’s sustainability movement takes many of its cues from natural systems to produce food that is

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