Prepared Foods links retail consumer insights to innovation in a discussion with Barbara Connors, Vice President of Commercial Insights at 84.51˚, Cincinnati.
Activity in baby snacks, desserts and meals is firmly centered on natural and unadulterated formulations
April 22, 2020
While early stage infant nutrition is firmly focused on the developmental needs of babies, it is evident that parents’ interests shift as their children grow and that adult themes become increasingly important in post-weaning categories.
Discovery and adventure messaging along with convenience drives new product development in the sweets and snacks categories
January 16, 2019
The three leading drivers of choice in snacks and confectionery remain flavor, cost and indulgence, with health considerations lower down the pecking order in this segment.
A new product development director’s perspective on fresh food formulation, shelf life and food safety
November 14, 2016
Prepared Foods talks with Dan Zakri, director of new product development at Sandridge Food Corp., a Medina, Ohio, processor of refrigerated entrees, sides, salads, soups and more for retail, in-store deli and foodservice channels.
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.
In my rebellious youth, one of the big symbols of the counterculture movement was Abbie Hoffman’s 1971 manifesto, “Steal This Book.” In many ways, the title was the best part. Inside, the guide for waging protest against the military-industrial complex was both heavy on the impractical and rapidly obsolete.