Deniz Ataman is a journalist who writes for FoodNavigator, with her work also appearing in AgTechNavigator. She covers a wide range of topics in the food industry, including new product launches, regulatory compliance, sustainable and alternative food sources, and partnerships in the retail and foodservice sectors. Deniz is passionate about providing informative and engaging content that keeps readers informed about the latest trends and developments in the food industry.
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Deniz Ataman's coverage primarily focuses on the food and beverage industry, with an emphasis on expert commentary, press releases, and data citations. Her articles cover a wide range of topics within this industry such as sustainability, agriculture, retail, and nutrition.
To effectively reach out to Deniz Ataman, consider providing expert insights or data-driven analysis related to food and beverage trends, sustainability initiatives in the industry, innovative agricultural practices or products being promoted in the market. Additionally, if you have newsworthy product promotions or developments in nutrition science that align with her coverage themes would be relevant for pitching.
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By: Deniz Ataman
From spicy dill pickle chips to freeze-dried Skittles, today's top snack trends reflect a growing demand for sensory overload coupled with nostalgic comforts, according to SPATE's trend tracker with data from Google Search ending July 31 and hashtags from TikTok ending August 25.
By: Deniz Ataman
Ingredient supplier IFF's portfolio reflects evolving consumer demands and emerging trends in weight management , including proprietary proteins, natural flavors and fiber solutions to support satiety, enhance taste and promote overall wellness.
By: Deniz Ataman
Ingredient supplier IFF’s portfolio reflects evolving consumer demands and emerging trends in weight management , including proprietary proteins, natural flavors and fiber solutions to support satiety, enhance taste and promote overall wellness.
Lantana Foods' hummus rebrand features a bolder label and fully recyclable packaging to align with health-forward and environmentally conscious consumers.
By: Deniz Ataman
Sauces, condiments and spices are offering consumers convenient ways to experiment with global flavors at home, as the seasoning category becomes one of the fastest-growing in specialty foods, driven by the rise in home cooking and the demand for bold, international tastes.
By: Deniz Ataman
West African frozen meal and sauce brand Ayo Foods’ expanded from 200 retail doors to more than 20 retailers nationwide through a combination of cold calling and working with brokers to land shelf space.
Frozen foods increasingly serve as a vehicle for global flavors, driven by consumer demand for international cuisine while balancing affordability, nutrition and convenience.
By: Deniz Ataman
West African frozen meal and sauce brand Ayo Foods' expanded from 200 retail doors to more than 20 retailers nationwide through a combination of cold calling and working with brokers to land shelf space.
By: Deniz Ataman
Tracking the return on investment (ROI) of pop-ups involves juggling multiple metrics, but food and beverages brands have a distinct advantage in leveraging sensory experiences to build lasting loyalty among consumers both in-person and digitally, experts say.
By: Deniz Ataman
milkadamia’s flat-pack oat milk, a format made from a proprietary 2-D printing process that takes oat paste and prints it out in sheets, has potential to cut down on packaging waste and carbon emissions due to lighter shipping weights, according to milkadamia’s Chief Commercial Officer Ipek Erdogan-Trinkhaus.
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