The trend toward global culinary exploration is driven by younger generations. Among those participating in our annual surveys, Millennials and Generation Z globally are somewhat more likely to express interest in more unusual, adventurous and exotic flavors.
“The prices for all ingredients can be very high,” affirms Andrea Bayne, owner and head baker of BoriMami Bakery in Melbourne, Florida. “Demand for organic products exceeds supply, which can cause price increases and make consistent sourcing an issue.”
“Truffle is a beloved flavor that provides decadent luxury; combining with our rich and bold White Cheddar delivers the best of both worlds,” said Amanda Vaal, brand director at Cracker Barrel Cheese. “Dill also continues to be high in demand, delivering a sharp and savory twist to a snacking classic.”
The hotter and spicier foods get, the hotter their popularity. Prepared Foods’ David Feder interviews Frito Lay’s Jody Denton for an expert look behind the hot and spicy trend.
From kombucha market growth to live culture probiotic labels, food and beverage marketers identify opportunities to connect consumers to products that address immunity
“If your company manufactures yogurt or other cultured dairy products—such as frozen yogurt and kefir—and you are interested in using the LAC Seal on your products, IDFA is now making it easier than ever to obtain the seal for use on product packaging and labels, demonstrating to consumers and other customers that your products contain valuable live and active yogurt cultures,” said John Allan, IDFA vice president of regulatory affairs and administrator of the IDFA’s LAC Seal program. “The LAC Seal is the best way to reach consumers with this unique health and wellness attribute.”
"By growing Truly Grass Fed into a new retail category, we are able to reach new customers who are looking to include plant-based products in their diet, need non-dairy alternatives or just want to enjoy the delicious taste of our pure, creamy oat milk,” said Jaclyn Crabbe, marketing director for Truly Grass Fed.
Prepared Foods discusses plant protein ingredients and formulation strategies with Charlie Baggs, president, founder and executive chef at Charlie Baggs Culinary Innovations, Chicago.