Embark on three immersive days of discovery around the trends, knowledge and insights that matter most at the intersection of culinary, science and technology
Ever forget how fast time flies? This certainly applies to people. Take me, for instance. I’m aging quickly and in my early 50s. Yet in my mind’s eye, I’m still just 27 or 28 years old. And you can imagine the disruptive surprise when an AARP card application arrived in the post.
It turns out there’s a sizeable number of consumers (including those hard-to-figure Millennials) who like to eat at home, save money and simply enjoy a hearty meal.
Consumers appear to be happy at home — cooking and creating culinary adventures with sauces and marinades, but manufacturers face the challenge of finding the right formula for success and blending on-trend flavor with convenience and health.
Market researcher Mintel Group Ltd., Chicago, covered the breakfast foods market with two extensive reports last summer, a “Frozen Breakfast Foods-US” study last July; and a “Hot and Cold Cereal-US” report in August.
Rolled out in 2014, the national consumer education and promotion campaign was called, “Frozen. How Fresh Stays Fresh.” In part, it debunked belief that fresh is nutritionally superior to frozen.
Without a doubt, Mintel’s new product trends presentation (complete with global new product sample tasting) always is a highlight at Prepared Foods’ annual New Products Conference. On the heels of this year’s event, our Mintel friends already are looking at 2016’s top trends.