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Articles Tagged with ''food trends 2015''

Slow Cooker Sales Spike

Rise is slow cooker sales points to consumer desire for freshly prepared foods, according to The NPD Group

September 23, 2015

Slow cookers have been around for over four decades but increasing interest in freshly prepared meals has made them the hot — so to speak — new appliance.

Innovation Award Finalists!

Annual New Products Conference will name, honor retail, foodservice winners in 12th annual “Spirit of Innovation” contest, sponsored by Prepared Foods and Ventura Foods

September 2, 2015

Annual New Products Conference will name, honor retail, foodservice winners in 12th annual “Spirit of Innovation” contest, sponsored by Prepared Foods and Ventura Foods.

Most Americans Make Half Their Grains Whole

Whole Grains Council survey reveals whole grain habits

August 31, 2015

Now here’s some good health news: Nearly two-thirds of Americans say they are heeding the Dietary Guidelines advice to "make at least half your grains whole,” with the majority of Americans eating more whole grains than they did five years ago.

Consumer Insights on Healthy Eating

Consumers’ definitions of healthy fare are constantly changing, and companies need to know which health issues are top of mind in order to make informed business decisions—from sourcing to menu planning—before it’s required by law.

Jill Failla

August 14, 2015

The impact of consumer health perceptions on the foodservice industry is evident as of late.

Calorie count information will have to be provided by restaurants and multi-unit foodservive outlets

Counting Calories

In 2016, restaurant chains and similar retail establishments with 20 or more locations must provide calorie information on menus

Michelle Wright, Contributing Editor

August 14, 2015

As part of the Patient Protection and Affordable Care Act (commonly known as “Obama Care”), beginning December 1, 2016, restaurants, chain stores and even vending machines will be required by law to make calorie information of their products available prior to purchase.

Culinary Connections

Research chefs talk about bridging the gap between R&D and restaurant menu trends

August 14, 2015

To learn more about how food companies navigate culinary trends, Prepared Foods reached out to the Research Chefs Association (RCA), a 19-year-old group whose 2,000 members include manufacturing, retail and foodservice chefs as well as associated ingredient and service suppliers.

A Positive Future for Foodservice

Restaurant sales have been sluggish but confident consumers may reverse that trend

Sarah Janssen

August 13, 2015

For leading restaurant chains, the past year was somewhat of a mixed bag.

The new menu design in the restaurant industry concentrates more on specialization

New Specialized Restaurant Menus

Operators trim menu offerings but still emphasize variety

Aimee Harvey, Contributing Editor

August 12, 2015

The past decade has seen restaurant operators expand menu offerings at a furious pace, eager to stay ahead of flavor fads and stave off aggressive competition.

Hummus Plus Chicken is a protein, savory snack

Consumers Prefer Snacks with Healthy Twist

Protein, natural, and no or less sugar are the health call-outs that consumers are most looking for when selecting a snack

August 11, 2015

Whether salty, savory, or sweet; high, low, or no calories, consumers are looking for snacks that have a perceived health benefit, reports The NPD Group, a global information company.