Robert Garrison

Robert Garrison

Bob Garrison came in from the cold. A founding editor of BNP Media's Refrigerated & Frozen Foods (R&FF) Bob has profiled industry-leading companies, explored corporate strategies and covered food product development trends at more than 150 leading private and CPG companies since 1989. He has chronicled the histories of leading brands and businesses, including Gorton's, ConAgra Frozen Foods (Banquet) and Swanson's frozen TV dinners. He also has interviewed or profiled such food industry leaders as Mike Harper (ConAgra), Don Tyson and frozen bagel icon Murray Lender.
Articles

ARTICLES

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Ingredient Sourcing in a COVID-19 World

For food and beverage manufacturers, concerns now involve every aspect of day-to-day office management and operations
Bob Garrison
Robert Garrison
March 13, 2020
Effects of the global coronavirus COVID-19 pandemic were dramatically evident in early March when New Hope Network postponed the annual Natural Products Expo West exhibition in Anaheim. The move immediately impacted an estimated 90,000 attendees and 3,600 exhibitors.
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2020 RETAIL NEW PRODUCTS ANNUAL

Prepared Meal, Entrée Makers Stay Busy to Address at-Home Consumer Meals

Study finds that more consumers are returning to the grocery freezercase
Bob Garrison
Robert Garrison
February 17, 2020
More than half of US adults claim they really enjoy cooking (53%) and more than one-third consider the kitchen to be the most important room in the home (35%), according to Packaged Facts’ report, “Eating Trends: Cooking & Food Shopping” Officials note these percentages have risen compared to a decade ago.
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StouffersMeatlessLasagna

Courting ‘Conscious’ Consumers

Shoppers make conscious decisions to purchase based on a growing list of factors
Bob Garrison
Robert Garrison
January 14, 2020
This month, I’d encourage industry professionals to pause, reflect and resolve to enhance your brand’s relationship—it’s emotional appeal—to those same consumers. Why? More shoppers are making pointed, conscious decisions to buy—or not buy—based on a growing list of factors.
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2018-19 Spirit of Innovation Winners!

This year's honorees and their award-winning products checked all the boxes for today's top trends
Bob Garrison
Robert Garrison
October 15, 2019

Learn more about every company’s winning product development story—as well as Prepared Foods’ product award program process and criteria.


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US Foods’ Chef’s Line All Natural Hickory Smoked Diced Pork Belly
2019 FOODSERVICE NEW PRODUCTS ANNUAL | MEAT, POULTRY & SEAFOOD

2019 FABI Winners Show Trends in Foodservice Meat, Poultry, Seafood Options

Protein's Progress: Prepared meat, poultry, seafood— and meatless products too— address consumer, operator needs.
Bob Garrison
Robert Garrison
August 23, 2019
Looking more closely at new product trends, it's clear that meat, poultry and seafood processors are addressing consumer interests in flavor and new food experiences. Still more new products help operators address back-of-house labor issues and consumers' concerns about ethical sourcing and sustainability.
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Cajun Boudin Eggrolls
2019 FOODSERVICE NEW PRODUCTS ANNUAL | ENTRÉES, SNACKS & SIDES

New Entrees, Snacks and Sides Appeal on Many Levels to Customers and Consumers

Manufacturers' new offerings must fit customers’ menu trends and operational demands
Bob Garrison
Robert Garrison
August 21, 2019
Manufacturers' new offerings need to fit their customers' menu trends and operational demands. Those two requirements are standard. And then there's a third dimension—the true reason that makes a new item stand out for customer and consumer.
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2019 FOODSERVICE NEW PRODUCTS ANNUAL | BAKERY FOODS

New Bakery Foods Address Issues of Convenience, Crave-Ability and Conscious Consumers

Serving up solutions for foodservice operators
Bob Garrison
Robert Garrison
July 22, 2019
Among many processors addressing this need is General Mills Foodservice. The past 12 months have seen this Minneapolis-based company launch a range of Pillsbury frozen baked goods that can be baked fresh on site to give restaurants, retail bakeries and foodservice operations added versatility and creativity.
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