Prepared Foods

In a book due out this spring, I introduce the concept of Leadering (vs Leadership), because a dynamic environment demands we shift from thinking of leadership as a static noun, to embracing it as a dynamic verb.

Everything's connected. That’s the central theme that emerged as Technomic considered the patterns, hurdles and opportunities that are poised to affect the restaurant and foodservice industry in 2020.

People are continuing to include more protein in their diets — at every consumption occasion and in higher gram-per-serving formulations.

SRG's Top 10 Cutting-Edge Trends Report is heading into the new decade.

Dotty Griffith takes a look ahead to find attitudes and lifestyles that influence food choices and some of the flavors, ingredients, technologies, and styles that will manifest in 2020 and beyond.

In the world of eCommerce, there is never a pause from innovation and the unexpected. Moving into 2020, there are three trends, among many, dramatically impacting the future of food and beverage brands and their path to market.

It's been another interesting year in the food and beverage industry as consumer demands continue to shift and push newer and greater innovative products.

Recent trends in the food industry have favored the use of naturally derived food colorants at the expense of synthetic food coloring ingredients. This has been welcomed by consumers and activists, but it has presented challenges to food manufacturers.

Retailers, brands and their packaging partners are all under mounting pressure to help lower our environmental impact. For those of us with a passion for innovation, this is a great time to be in the design business.

A leader on trends in the food industry, Liz Moskow has teamed up with Spoonshot, an emerging food intelligence platform to identify the leading-edge culinary trends that will impact menus, product development, and consumer behavior into 2022.

This year we at Mattson decided to focus on technology given who and where we are. Here are four predictions for 2020 food and beverage trends.

Not so long-ago veganism was considered cult-like, an outlier behavior that many thought would endanger the health of the person. Now we are seeing real-life models for what strong, vibrant and vegan can look like.

With the plant-based movement currently booming, both new botanicals and those that have long been used in foods or beverages are finding new market avenues and applications.

Breakthroughs in ingredient technology have produced a number of new sweetener systems and custom proprietary blends.

The hunt for functional starches that perform beyond what traditional cereal-based starches deliver led to the development and use of starches from crops such as peas and chickpeas.

Consumer expectations are a fast-moving target that influence innovation within the beverage industry.

Food oils and fats certainly benefit from the ongoing advancements in seed oil breeding, extraction technology, functionality improvement, and competition in the multibillion dollar field. And, as pointed out in these pages, new sources of oil from seeds, grains, and even algae are constantly expanding the options for processors.

According to Innova Market Insights research, three in five global consumers say that stories around a brand influence their purchasing decisions, with the main reasons why consumers want this information given as learning where the ingredients come from, understanding the product’s benefits and engendering trust in the brand.

Each year, more than 50 Whole Foods Market team members including local foragers, regional and global buyers and culinary experts thoughtfully compile the report based on decades of experience and expertise in product sourcing, studying consumer preferences and participating in food and wellness industry exhibitions worldwide.