The Month in 2:00 – video

SupplySide Food & Beverage Journal Content Director Audarshia Townsend gives the lowdown on events in September in this short video.

Heather Carter, Associate editor

October 1, 2024

2 Min View

At a Glance

SupplySide’s media brands recently underwent a rebrand. Food & Beverage Insider is now SupplySide Food & Beverage Journal.
The content directors of both brands recap top happenings each month with 2-minute videos, known as “The Month in 2:00.”
SupplySide Food & Beverage Journal’s new digital magazine focuses on advancements in better-for-you baked goods and sweets.

Each month, the content directors of SupplySide Food & Beverage Journal and SupplySide Supplement Journal create 2-minute videos to summarize what has happened during that month, appropriately known as “The Month in 2:00.” This is something new we developed in 2024 to showcase what both brands have to offer for industry professionals.

September was a big month, to say the least, as we went through a major rebrand. SupplySide’s longtime media brands, Food & Beverage Insider and Natural Products Insider, were renamed to SupplySide Food & Beverage Journal and SupplySide Supplement Journal, respectively.

We’re still providing the same content you seek and enjoy, just under new names that reflect the SupplySide network that we are part of — and so there is “no question about our connection to the biggest food ingredients show and conference in North America, SupplySide West, which takes place in October in Las Vegas,” as SupplySide Food & Beverage Journal Content Director Audarshia Townsend puts it in this month’s recap.

Townsend also details SupplySide Food & Beverage Journal’s latest digital magazine, which focuses on better-for-you baked goods and confectionery. It dives into how pre- and probiotics are being used in baked goods, as well as the latest on alternative sweeteners and plant proteins.

One of the companies featured in the digital magazine, EQUII, recently unveiled a nutrient-dense protein bread line, which is vegan and packed full of additional health benefits. “Protein that we eat is not just about the grams of protein, it’s also about the quality of protein,” Monica Bhatia, founder and co-CEO of EQUII, explained during the episode. “A lot of the time when we are eating baked goods, the protein is coming from gluten or gliadin, which are the native proteins of wheat. While they’re great for the texturization of our breads and baked goods, they’re not nutritionally great. [However], with EQUII’s [new product], there’s an opportunity to significantly enhance the ability to eat nutritious protein.”

Learn more in the video above.

About the Author

Heather Carter

Heather Carter

Associate editor, SupplySide Food & Beverage Journal

With over a decade of diverse professional experience under her belt, Heather has journeyed from the bustling world of local news reporting to the intricate realms of trade publishing. She has covered a wide array of topics, ranging from architecture and design to the food and beverage industry.

During her illustrious career, Heather also ventured into the realm of public relations, where she gleaned invaluable insights into the art of strategic communication and brand storytelling. Yet, her heart has always been anchored in the vibrant world of F&B, a passion deeply ingrained in her roots as the daughter of a seasoned chef. She has always held a profound appreciation for the role food plays in shaping cultures and connecting people.

With each story she tells, Heather seeks to illuminate the profound impact of food and beverage on people’s lives, celebrating its ability to evoke emotions, foster connections and weave the fabric of our shared human experience.

As SupplySide Food & Beverage Journal's associate editor, she co-publishes a weekly news column, Business Bites, which showcases the latest industry news, highlighting key business updates, food and beverage innovation, industry events and more. Some of her other articles touch on important topics, such as ultra-processed foods, plant-based foods primed to change the food landscape, international flavors and ingredients, as well as better-for-you CPGs. She also frequently covers top trends at various industry events and has moderated first-of-their-kind education sessions at Informa events.

She can be reached at [email protected].

See more from Heather Carter

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