By Claire Koelsch Sand and Jamie Valenti-Jordan, Food Technology Magazine
Although the number of start-ups in the food industry is much smaller than the number of established food com-panies, the comparatively high growth of startups sparks inter-est. That interest manifests itself in established food companies purchasing successful startups and accelerators finding capital investment for new packaged food concepts while investment in new products developed in- house has decreased. For the safe and efficient execution of new packaged foods, newly minted entrepreneurs and con-cept developers need science- based expertise to refine and accelerate ideas into packaged food products.
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