New items include frozen lobster meat products and scallop products
April 16, 2015
The company's new frozen lobster meat products and scallop products, which provide increased consistency of quality, versatility of use and labour savings, will be introduced at the world's largest seafood show, Seafood Expo Global (SEG), in Brussels, Belgium, on April 21-23.
Editor’s note: Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods, a Fall River, Mass., processor of fresh and frozen soups, sides, sauces and entrees.
Optimism shines through despite economic and environmental challenges
April 6, 2015
Industry growth and sales in 2014 has led the foodservice packaging industry to forecast even greater optimism for 2015 than last year, according to an annual survey conducted by the Foodservice Packaging Institute (FPI).
Subway, fellow giant chains losing market share to focused competitors, fast-casual upstarts in annual Top 500 rankings
March 23, 2015
The 500 largest restaurant chains in the United States accelerated their cumulative sales growth in 2014 to a 4% increase, totaling an estimated $274.4 billion. But some of the biggest brands among them, namely Subway and McDonald's, lost ground to focused-menu competitors and emerging fast-casual chains and reported overall sales decreases for the year.
Prepared Foods talks breakfast taste trends with Christopher Hansen, corporate executive chef for OSI Group LLC, a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.
March 23, 2015
Prepared Foods talks breakfast with Christopher Hansen, corporate executive chef for OSI Group LLC. OSI Group, Aurora, Ill., is a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.
Technomic finds year-over-year uptick in small-plate offerings due to consumer demand
March 19, 2015
Customers are seeking more flavorful, dynamic options in their dining selections, and operators have taken note, leveraging the small-plate trend as a way to showcase a range of flavors and cuisines in a small, approachable package. It's no surprise that small-plate menu items have risen 25 per cent on menus in a year-over-year comparison in the U.K., according to Technomic's MenuMonitor.
Technomic's Consumer4Sight Group provides an in-depth view
March 10, 2015
One surprising pattern: More than half of eating-out occasions are unplanned or decided on impulse. At 53 percent of all dining occasions, the frequency of "eating on the fly" accounts for more than twice as many routine occasions (25 percent); special occasions account for just 22 percent of dining occasions.