Unique and experiential offerings will increasingly serve as destination drivers
September 10, 2018
Brands are leveraging beverages to differentiate through signature drinks like mocktails, over-the-top options like extreme milkshakes and better-for-you options.
Q&A with Tenaj Ferguson, Associate Brand Manager, Campbell’s Foodservice
September 5, 2018
The need for nutritious snacks is also growing—51% of consumers say healthfulness is an important factor in their snack choices2—and operators can give guests the solutions they’re seeking with V8® beverages from Campbell’s Foodservice.
Of the 36 NRA Food and Beverage Awards (FABI) issued this year, eight winners were new sauces, spreads and dressings and nearly all those of featured an ethnic twist—particularly with Indian, Mediterranean and Middle Eastern influences.
They say good things come in threes. That certainly fits some of latest findings from Mintel Menu Insights, which finds some of the top restaurant beverage trends involve cold coffee drinks, floral flavors and mocktails.
Despite the rise in interest in plant-based or lab-grown protein, market researcher Packaged Facts finds that actual consumption is very low compared to demand for beef, pork, chicken and turkey.
From coffee to "crafted" and floral to functional, this year's National Restaurant Association (NRA) Show featured a wide variety of foodservice beverage trends.
When it comes to foodservice menus, it's clear that milks, cheeses, cultured products and frozen desserts carry function, flavor, texture and on-trend tastes.
Leading R&D, innovation title names 16th annual “Spirit of Innovation” award winners
August 17, 2018
Prepared Foods reaches and serves all those food and beverage manufacturing professionals involved in the new product development cycle. These functional leaders are those in marketing, sales and consumer insights, R&D, innovation, culinary, purchasing and packaging.
Here's an example of flour power. When the National Restaurant Association (NRA) announced its 2018 annual Food and Beverage (FABI) award honorees, nine of the 36 winners were bakery products and/or baking companies.
Although they often take second billing on menus, it's clear that appetizers, soups and side dishes represent a main course of new product development in foodservice.