Janet Forgrieve is a Writer and Editor at SmartBrief and Forbes. She specializes in the food and beverages sector, with a keen focus on the food industry and its evolving trends. Janet's insights and analyses have been featured in prominent publications, including SmartBrief and Forbes.
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Janet's coverage heavily features press releases and data citations, indicating a focus on reporting official announcements and substantiating information with data. To effectively reach out to her, consider providing newsworthy updates related to the plant-based food industry, such as innovative product launches, distribution deals involving major retailers or manufacturers, and market trends supported by credible data.
Given Janet’s emphasis on the food & beverage sector with a particular interest in plant-based foods and product promotions, she is likely interested in stories that highlight the growth of this industry segment through various angles like company expansions into new markets (e.g., U.S. presence), unique production methods (e.g., turning organisms into plant-based meat), and partnerships or acquisitions within the space.
While Janet does not have a specified geographic focus, pitches should showcase relevance to widespread interests within the plant-based food industry rather than being confined to specific regions.
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Samuel Dennigan spent 10 years at his family’s Dublin-based fresh produce business, a decade that helped him develop the roots and connections he needed to branch out on his own.
The Better Meat Co. unveiled Rhiza, a fermented plant-based meat alternative that's faster and easier to produce.
Nestlé-owned Sweet Earth says it's on a mission to help consumers move forward in their journeys toward more plant-based eating with new products that are familiar and flavorful.
Greenleaf Foods, a subsidiary of Canadian meat company Maple Leaf Foods, has been in growth mode and the Lightlife and Field Roast lines now boast 24 and 29 products, respectively, all of them vegan.
Incogmeato by MorningStar Farms has launched a new line of plant-based Chik'n Tenders and its challenging chicken lovers to "Tear to Compare."
By: Janet Forgrieve
Specialty foods are playing a growing role as restaurants and other foodservice channels continue recovering from the pandemic.
By: Janet Forgrieve
It’s that time of year when the culinary world looks forward to the trends that will flavor menus and fill grocery shelves in the year to come. This year, an array of diverse voices are sharing their takes on the hot trends expected to heat up even further in 2025. Several forecasts released in recent […]
By: Janet Forgrieve
For the past 49 years, specialty food and beverage makers and retail and foodservice buyers have headed west in January, leaving winter’s cold behind for a few days to experience the latest new artisan cheeses, gourmet chocolates and all manner of sweet and savory treats at the Specialty Food Association’s Winter Fancy Food Show. While […]
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