Articles by Robert Garrison

IRI, 210 Analytics and Marriner Marketing joined forces to study meat department sales and trends. In an end-of-year review, 210 Analytics President Anne-Marie Roerink noted that department sales have increased more than $9 billion between 2018 and 2022. Moreover, sales reached a record high of $87.1 billion, up 5.8% from 2021 levels.

The NPD Group suggests reports that consumers still eat most meals at home. Meanwhile, they’re continuing to try plant-based or vegetable-forward options for reasons of health or interest in sustainability. Others follow specialty diets and welcome quick, easy options. Everyday eaters also crave more international tastes.

Last December saw Chicago retail data tracker IRI release its “November 2022 Retail Food and Beverage Price Check” report. Published on December 8, it noted that food inflation finally moderated after August and hit its slowest rate last October, at +0.3%.

There’s a well-known phrase about the “gift that keeps on giving.” But here’s an interesting twist with a win—that presents still more winning upcycled ingredient ideas for new product developers.

Sweet Thins were designed to help build the market for watermelon seeds, which come from a variety of watermelon that is specifically grown for its seeds rather than its flesh.

Danone NA’s Research & Innovation team continues to connect the dots and it forecasts even more market opportunity—enough to warrant substantial new product development. That led to several years of research and development behind Silk Nextmilk, which debuted January 2022 nationwide in Whole Fat and Reduced Fat varieties.

Last year saw Kellogg introduce MorningStar Farms® Incogmeato® Homestyle Chik'n Tenders so restaurant operators could add plant-based protein to the menu. This back-of-house product can be quickly fried or baked and used in any and every daypart.

In 2021, plant-based meat’s dollar share equated to 2.7% of retail packaged meat sales, or 1.4% of the total meat category (including random weight meat), according to data released by the Plant Based Foods Association (PBFA), The Good Food Institute (GFI), and SPINS.

Here’s a story where you could say the “i” stands for innovation and the “t’s” refer to taste and texture. It took Hormel Foods about two and half years to develop Happy Little Plants Meatballs, one of the foodservice industry’s first plant-based meatball products. Hormel launched the product last July and showcased it at this year’s National Restaurant Association exhibition.  

Last year saw Applegate take that farm-to-fork commitment to change one step further. With the October launch of Applegate Naturals Do Good Dog hot dogs, it became one of the first and few to appeal to consumers on the basis of regenerative agriculture.