Authentic/Ethnic
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Hot sauce

Sauces Get Hot

Despite a troubled economy, the U.S. market for sauces remains bullish, as Americans find room for hot (and other) sauces.
February 21, 2013
The market for sauces in the U.S. has become notably more heated in recent years, both in terms of sales and flavor.
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Mexican Cuisine

Tyson Acquiring Don Julio

Tyson Mexican Original Inc., a subsidiary of Tyson Foods Inc., has acquired the assets of Don Julio Foods.
February 18, 2013
Tyson Mexican Original Inc., a subsidiary of Tyson Foods Inc., has acquired the assets of Don Julio Foods.
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Renfro Foods

A 'Natural' Start for Renfro Foods

A popular sauce reformulates into a natural variety, while a pair of nacho cheese options from the same company bring ghost pepper heat.
February 15, 2013
Renfro Foods has begun the new year with an all-natural switch and a pair of new products in its stable.
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Hellmann's Mayonnaise

Market Watch – February 2013: Not So Limited and Healthy Growth

Limited-time-only offerings have made their way into a variety of sections in the grocery aisles.
February 15, 2013
Limited editions continue to find their way to the market and into consumer pantries. In recent months, Hellmann’s has introduced several mayonnaise options “for a limited time only.”
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American ethnic foods

The Migration of U.S. Ethnic Foods

Ethnic may seem like solely the domain of foreign foods, but Technomic’s Darreen Tristano explains that America has a number of regionally ethnic cuisines finding their way to menus and grocery aisles.
Darren Tristano
February 13, 2013
When one thinks “ethnic,” it usually refers to international foods, not homegrown cuisines. But, the U.S. is an ethnic melting pot in its own right.
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Udi's Gluten Free pizza

Slice of Life: The Evolution of Artisan Cheeses and Crusts

While Italian foods appear to be almost completely mainstream, manufacturers are pushing the envelope with creative toppings and sauces; more convenient approaches; and even items that meet the needs of food-allergic consumers.
William A. Roberts, Jr.
February 12, 2013

Mintel Menu Insights finds the number of U.S. menu items with poultry as an ingredient climbed an average of 12% over the past three years. In pizza, that number is even more pronounced: The pizza segment has seen a 26% increase in chicken as a topping.


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