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Versatile Bakery Foods Address a Multitude of Menu Trends

Bakeries help restaurant operator customers—and consumers—address concerns related to clean label, health and ingredients sourced responsibly.

Robert Garrison

August 15, 2018

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.

Lay's Deep Dish Pizza Flavor

New chip flavors are inspired by Giordano's pizza

August 15, 2018

The chips are a taste of the iconic stuffed deep-dish pizza inspired by the famous Giordano's pizza recipe.

Kashi by Kids

New launch represents the company's first organic line for kids

August 15, 2018

The new collection of Kashi by Kids organic cereals each feature cool shapes like swirls and filled pillows, tastes like honey and berry, and superfood ingredients like chickpeas and red lentils.

Childhood Breakfast Staples Get a Nutrition Makeover

Cereal remains the most popular breakfast food

August 15, 2018

Marketers have an opportunity to bridge the hot and cold cereal generation gap, as demonstrated by the explosion in popularity of overnight oats.

Appetizers, Soups and Side Dishes Step Up to the Plate

An increasing number of new products are helping operators add tasteful, nutritional appeal.

Robert Garrison

August 14, 2018

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.

thinkThin Hot Probiotic Breakfast

thinkThin Protein & Probiotics Oatmeal is specially crafted with 1 billion CFUs of live probiotics to support overall wellness

August 14, 2018

thinkThin Protein & Probiotics Oatmeal is specially crafted with 1 billion CFUs of live probiotics to support overall wellness, 6g of fiber to help support digestion, plus the benefit of 10g of protein to help provide satiety and energy to start the day.

Plant-based Foods, Drinks Take Root on Restaurant Menus

From Plant to Plate

Sophie Mir

August 13, 2018

If only a minority of consumers are following meatless diets, then why is there continuous growth of plant-based food at restaurants?

From The Ground Up Cauliflower-Based Snacks

From The Ground Up is a line of cauliflower-based crackers and pretzels that also feature cassava flour and vegetable blend powders made from real veggies

August 13, 2018

FROM THE GROUND UP™ is a line of cauliflower-based crackers and pretzels that also feature cassava flour and vegetable blend powders made from real veggies.

Foodservice Manufacturers, Operators and Partners Collaborate for Innovation Best Practices

Executives from approximately 42 organizations will meet four times on 2018 to share best data and insights, best practices and more

Robert Garrison

August 10, 2018

When it comes to improving foodservice new product success—it truly does help to solicit input from all sides. That's exactly what’s happening this year with a Collaborative Innovation Best Practices board .

FREE WEBINAR

Its Time Has Come! Optimizing New Product Development for eCommerce

Upcoming webinar features Betsy Mcginn, CEO, Mcginn Ecomm and Bob Burke, Principal, Natural Products Consulting

August 10, 2018

Each day brings more new foods and drinks exclusively developed for online sales—ranging from Amazon’s Wickedly Prime teas, snacks, soups and spreads; to PepsiCo’s “Drinkfinity” flavor pods.