Prepared Foods’ “2007 Foodservice Product Development Trend Survey” finds that product developers are well aware of the needs and demands of the restaurant industry, as well as the expectations of an increasingly diverse consumer base.
Foodservice operators are challenged to provide tasty new offerings for
their vegetarian patrons, and the winner of the 2007 Spirit of
Innovation Award: Foodservice worked with eateries to introduce a
vegetarian crab-style cake.
Annual sales of functional foods and beverages surpassed the $15 billion mark between 2001 and 2006, with strong showings from a variety of beverages and continued strength in several food segments. Despite this growth, there remains much potential, particularly if manufacturers can capitalize on consumer education programs to reach a new customer base.
How does the film Ratatouille relate to this year's crop of nominations for the Spirit of Innovation Awards? In a nutshell, the products help fulfill the promise "Anyone can cook."
Echo Boomers—-or Generation Y—-is a savvy group with tremendous purchasing power and strong beliefs: An examination of buying patterns and preferences on college campuses is provided.
A record number of attendees were on hand to
explore more than 3,000 exhibits at Natural Products Expo West 2007. In the
process, they saw the natural/organic industry’s latest products attempt to
capitalize on trends growing in popularity among consumers.
American
consumers are seeking novel flavors and tastes. Manufacturers are responding
with interpretations of well-known dishes and new creations. Prepared Foods’
exclusive flavor survey examines the trends expected to impact formulators and
manufacturers the most.