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.
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.
Today’s consumer has unlimited choice. At the same time, they commit less effort making decisions and demand their venues give them what they want, when they want it.
Eater Archetypes reveal how psychographic factors can sway consumers with the same age, income or demographic profile
August 14, 2015
Technomic Inc. responded to this industry need for behavioral segmentation with its proprietary Eater Archetypes, which break new ground for turning psychographic data into business insights.
Prepared Foods talks with Jason Henderson, vice president-product innovation at Captain D’s, a Nashville, Tenn.-based seafood restaurant chain with more than 500 units nationwide.
A manufacturer perspective on foodservice collaboration
August 12, 2015
Prepared Foods talks with Joe Bybel, senior vice president of marketing and research & development at Ventura Foods, a Brea, Calif.-based supplier of oils, dips, dressings, glazes, sauces and more.
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.