Van Popering brings more than 20 years of marketing, innovation and strategic planning experience from multiple brands in the food and beverage, apparel, retail, and paper and packaging spaces.

The key shifts are how consumers shop, define convenience, use restaurants and foodservice outlets, and personalize health and wellness, according to NPD’s recently released Eating Patterns in America report.

The General Mills Convenience & Foodservice division, Minneapolis, offers two new Pillsbury bakery solutions for K-12 school foodservice operators.

Lantmännen Unibake USA, Lisle, Ill., says new Schulstad Good Morning Croissants deliver comfort and nourishment with high quality ingredients.

Although 46% of consumers still crave the old-fashioned sweets they enjoyed as children—per Technomic’s new "2017 Dessert Consumer Trend Report"—one-of-a-kind, "wow-factor" treats now are trending on today's menus.

Sometimes you don’t need a crystal ball to know the trends. It’s no secret consumers embrace snacking as a 24x7 way of life. Interestingly too, they want flavors of certain meals—such as breakfast—any time and all the time.

Remember 3D glasses? They certainly would come in handy when developing new K-12 foodservice items for kids. That’s because these offerings have three critical dimensions: they need to satisfy finicky eaters, meet school foodservice operators’ needs—and ultimately please parents.

By 2014, cold coffee had become a large part of CCC’s business and Goerke even had invented a proprietary brewing and kegging technology.

Differing attitudes ring particularly true for spicy, bold and ethnic flavors, with millennials twice as likely as baby boomers to order ethnic foods at least once a week.

New flavors include Fanta® Watermelon Splash, Fanta Blood Orange, Fanta Green Apple, WARHEADS® Watermelon, Strawberry Basil, Blackberry Mint Limeade and Blue Lemonade.