Articles by Robert Garrison

Prepared Foods discusses plant protein ingredients and formulation strategies with Charlie Baggs, president, founder and executive chef at Charlie Baggs Culinary Innovations, Chicago.

Listen to a new Prepared Foods interview with Editor Bob Garrison and Carolina Sasson, Chief Operating Officer at Mission Field, recapping trends, tastes and technologies seen at Natural Products Expo West.

Frozen meals and entrees continue to attract newcomers with ethnic and regional flavors, health-minded options, and plant-based offerings

The pizza category is seeing leaders embrace new toppings and crusts, along with processors—from dramatically different categories—breaking into pizza with new offerings.

Just in time for Thanksgiving and the holidays—came news for which food and beverage processors could be thankful. Circana (formerly IRI) and The NPD Group released a 2024 food and beverage outlook with a projection of modest volume growth this year after three consecutive years of volume declines.

Consumers looking for meal solutions—for any breakfast, lunch or dinner—need look no farther than the grocery meat case. There are prepared offerings to deliver meals or sides in just minutes. Moreover, the industry’s latest new products address consumer interests for global taste adventure, premium flavor, health and quick convenience.

Prepared Foods talks clean label snack trends and technology with Simon Sacal, CEO of Solely Inc. Since 2018-2019, this La Jolla, Calif., company has converted upcycled fruits and vegetables into a growing line of snacks (bars, jerky, dried fruit), confections (gummies) and even meal/side dish offerings (pastas).

In this exclusive podcast, Editor Bob Garrison talks with Stephanie Lind, founder and chief strategy officer at Elohi Strategic Advisors (ESA), about the protein ingredients that grew most in 2023—as well as what’s next in 2024.

Prepared Foods talks snack tastes and trends with Sally Lyons Wyatt, executive vice president & practice leader for client insights at Circana. Wyatt delivered a “State of Snacking” address at this year’s Sweets & Snacks Expo and PF Editor Bob Garrison checks in to learn more.

It’s one thing to talk about sustainability’s appeal to consumers. Yet how are consumers thinking and behaving when it comes to on-shelf food and beverage decisions?