AUGUST 20246EDITORIALAUGUST - 01 - 2024, Vol - 04, Issue - 13 (ISSN 2836-1989)Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizerHenry SmithManaging EditorFood Business Review Visit www.foodbusinessreview.comCopyright © 2024 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 IsaacMichael WayneStanley MartinStanley MartinManaging Editoreditor@ foodbusinessreview.comDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsWine Consultants Aid Eco-Friendly Vineyard Transitions The landscape of wine consulting in the US is undergoing a profound transformation, driven by evolving consumer preferences and a heightened focus on sustainability. Wine consultants adapt to new trends as the market shifts, reshaping how wineries produce, market, and distribute their products. One significant trend is the rise of non-alcoholic and low-alcohol wines, reflecting a broader shift towards wellness and moderation in alcohol consumption. Wine consultants now advise clients on effectively integrating these products into their portfolios, ensuring they meet discerning consumers' taste and quality expectations while aligning with health trends.Environmental sustainability is a primary concern in the wine industry, with regenerative agriculture becoming a significant focus. Younger consumers, particularly, are driving this demand as they seek to support brands that actively contribute to environmental improvement. Wine consultants play a crucial role in helping vineyards adopt these practices, promising to reduce environmental impact and enhance wine quality. In addition, innovative winemaking techniques such as co-fermentation are steadily gaining popularity. Wine consultants are increasingly exploring these unconventional methods, which appeal to consumers seeking novelty and diversity in their wine choices.Similarly, the shift towards e-commerce, accelerated by the COVID-19 pandemic, remains dominant. Wine consultants are guiding wineries to enhance their online presence and e-commerce strategies, enabling them to directly reach a broader and more diverse customer base.This edition Wine Consulting 2024 highlights the leading Wine Consulting Providers dedicated to offering effective and feasible solutions to clients. Among the featured companies is Tyson Foods. The magazine also features the expert perspectives of Riaz Ahamadeen, VP of Quality/Food Safety & Regulatory for North America, Oatly, and David Dutt, Head of Network, Pernod Ricard. These esteemed professionals share their invaluable insights concerning the developments and challenges within the industry, along with the possible solutions. We hope these valuable insights from industry leaders featured in this edition will assist you in making informed decisions for your businesses. Let us know your thoughts.
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