Contributors

Linda Funk

President
Flavorful Insight

Linda Funk has invested more than 30 years in marketing. Her professional expertise includes extensive management experience with large food and beverage manufacturers and commodity associations. Linda assists clients in telling their stories by developing and executing marketing communication programs and high-impact public relations campaigns. Her relationships with trade and consumer media are key to clients’ success. She has worked alongside such luminaries as Julia Child, and the presidents and diplomats of several nations. Her work involves extensive travel in the U.S., Japan, Thailand, Singapore, Malaysia, China, Mexico, Africa and Canada. She has orchestrated high profile placements for clients, including broadcast segments on NBC Nightly News “Making a Difference” and NPR; print publications ranging from business magazines such as Restaurant Hospitality, Progressive Grocer’s Editor Picks Awards, to features in national newspapers and magazines including Cooking Light, Woman’s Day and Washington Post. Linda’s prestigious industry involvement includes serving on the boards of The American Institute of Wine and Food, International Foodservice Editorial Council, Culinary Institute of America, Stout University Foundation and Wisconsin 4-H Foundation. She has been recognized by HEIB (Home Economist in Business) as Business Home Economist of the Year and received the “Betty” Award, the highest service award that the International Foodservice Editorial Council bestows on its members. Linda’s institution-building and organization-creating experience include The Soyfoods Council that promote the services and products of companies, organizations and individuals; arranging radio and TV interviews and product demonstrations in venues that range from state fairs to hotels in Asia and culinary schools throughout the world; creating trade show and media events at major locations including EPCOT Center, The Culinary Institute of America, the Fancy Food Show and Natural Products Expo

Human Consumption

Soyfoods are Foods for the Future, Part 2 of 2

Linda FunkOct 14, 2019

Globally speaking, today’s children are well positioned to become tomorrow’s soy consumers for a number of reasons. Soyfoods are foods for the future because they…

Human Consumption

Soyfoods are Foods for the Future, Part 1 of 2

Linda FunkOct 7, 2019

Globally speaking, today’s children are well positioned to become tomorrow’s soy consumers for a number of reasons. Soyfoods are foods for the future because they…

Food

Growing Global Tempeh Markets Tap into Trend and Tradition, Part 2 of 2

Linda FunkSep 16, 2019

Tempeh is both trendy and traditional. Today, some global consumers see it as a staple, while others are newly embracing soyfood plant proteins. The result…

Food

Growing Global Tempeh Markets Tap into Trend and Tradition, Part 1 of 2

Linda FunkSep 2, 2019

Tempeh is both trendy and traditional. Today, some global consumers see it as a staple, while others are newly embracing tempeh as a soy-based plant…

Food

Ways that Soyfoods Can Benefit an Aging Population, Part 2 of 2

Linda FunkAug 5, 2019

Soyfoods are uniquely positioned to meet the needs of the world’s aging population—those who are age 60 and older.  Globally, the number of older people…

Food

Ways that Soyfoods Can Benefit an Aging Population, Part 1 of 2

Linda FunkJul 29, 2019

Soyfoods are uniquely positioned to meet the needs of the world’s aging population—those who are age 60 and older.  Globally, the number of older people…