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Clean Label Continues to Build Momentum

Our new infographic tracks the latest updates in the clean-label trend. As we have written about before, clean label is not a trend—it’s the rule. As clean label continues to build momentum with consumers, food manufacturing and food service customers are demanding even more support from their food ingredient suppliers. Will food ingredient companies be able to keep up with the demand? Tell us what you think in the comments section below.

CleanLabel infographic

 

 

 

 

 

2015 Foodservice Trends Roundup

As 2014 comes to an end, it’s time to look ahead to the foodservice trends for 2015. Foodservice has changed a lot since Americans first started dining out. Once considered an event that required formal dress and advance planning, eating out is now considered an everyday option that is an easy way to get a meal. Indeed, according to The Hartman Group, 46 percent of consumers find eating out to be the healthiest, tastiest dining option.

015 Foodservice Trends Roundup

Thanks to the rise of social media platforms such as Instagram, Twitter and Facebook, food is photographed by customers and shared with the world more than ever before. Food is now an event. Services like Yelp and Urbanspoon are encouraging reviewers to upload photos of their meals, and food blogs give everyday restaurant-goers the ability to affect public opinion with their posts. According to The Hartman Group’s Digital Food Life Report, restaurants are realizing that people eat with their eyes before they eat with their mouths and are taking extra care to serve aesthetically pleasing food. Smartphones and cameras have affected everything from how food is plated to where lights are placed in restaurants.

Thin margins mean restaurants are paring down menu items in favor of a focused menu with lots of customization options. For the first time in years, the number of menu items at restaurants is down three percent, according to Mary Chapman, senior director of product innovation at Technomic. Customers are looking for smaller portion sizes and prefer quality to quantity. While restaurants are scaling down their offerings, they are upping their flavor profiles. Generation Z is coming of age and they are craving more flavors and variety in their foods. This includes fermented foods, smoked foods, Asian foods and foods with a healthy focus.

People are also embracing local foods more than ever before. Consumers are seeking out foods native to their area and products that support their local economy. Specialty and citywide distributors are beginning to capture market share. Technomic’s 2015 Food Trends Report points out this “anti-chain” ethos among customers is prompting national chains to create stores that operate under the same name, but look independent, and are able to respond to local demands in a way traditional chains stereotypically cannot.

Supermarket Guru Phil Lempert notes that in the last 10 years grocery stores have lost 15 percent market share to other venues serving food. In an effort to re-establish relevancy, grocery stores are looking to brand themselves as a lifestyle destination. Full-service restaurants are being built inside grocery stores with Culinary Institute of America-trained chefs offering high-quality, unique, local dishes. Grocery stores are looking to attract customers by offering cooking classes and in-store events. Store samples have also gotten an upgrade with grocery stores offering meal idea samples with recipe cards to make shopping trips easier.

Have you heard of other foodservice trends for 2015? Feel free to share your predictions in the comments section.

Summer Food Trends: Food Trucks and Street Food – UPDATE

[vc_row][vc_column width=”2/3″][container][text_output]As warmer weather approaches and more consumers look for cuisines they can enjoy while being outdoors, food trucks and street food are lining the curbs and sidewalks. In a recent article onMeat&Poultry.com, TGI Friday’s announced the launch of their Handcrafted America Tour—featuring food sampling trucks that will tour multiple cities in the U.S. that will serve free bites from their new menu. As we’ve reported in previous blog posts and as you’ll see below, food trucks and street food continue to be leading trendsetters in new culinary developments for corporate chefs and the R&D crowd.

As you travel on vacation this summer or if you happen to be out enjoying the day and come across a food truck or sample some street food cuisine, take a photo and send it to us. We’re always on the lookout for interesting examples that we can share.

Street Food in Europe

Originally Posted: Jan. 16, 2013

Author: Mark Hughes

Food trucks and street food continue to receive a lot of attention in the U.S. and have become a leading trendsetter in new culinary developments for corporate chefs and the R&D crowd. With all this national buzz, we thought it would be interesting to take a look at how street food translates in Europe, where there are centuries of history in food markets and street food stalls.

Our international food marketing correspondent took a European river cruise, stopping off at street food markets in several major cities. Looking through the photos that were sent, we noticed several interesting differences in how street food is prepared and presented in Europe, versus major U.S. cities. Onsite preparation of raw ingredients is usually banned in the U.S., while it is a staple of European street vendors. Products like dairy and eggs, that require refrigeration in the U.S., are just as often presented in open air displays without refrigeration in Europe. Wines and liquors, heavily regulated in the U.S., are much more commonly available in European street markets. The photos on the side show several interesting examples.[/text_output][/container][/vc_column][vc_column width=”1/3″][rev_slider_vc alias=”streetfoodeurope”][/vc_column][/vc_row]

Food Fads, Like Greek Yogurt, Often Missed Opportunities – UPDATE

A blog article on food fads was recently published on Harvard Business Review’s Blog Network, and it caught our attention: “Why the Greek Yogurt Craze Should be a Wake-Up Call to Big Food.” Food fads develop quickly as you’ll see below in one of our previous blog posts, Greek Yogurt is the Celebrity Ingredient. With consumers so tightly connected to each other through social media and word-of-mouth, they are more likely to follow advice from others than in the past. According to the Harvard Business Review blog article, major food manufacturers need to consider steps to their marketing approach that are more customer-centric rather than marketer-centric. The Greek yogurt craze left a lot of major food companies to play catch up rather than take off like Chobani, the second largest yogurt seller in the U.S.

Greek Yogurt is the Celebrity Ingredient
Originally posted Oct. 3, 2013

Author: Mark Hughes

According to an article in the Wall Street Journal, Greek yogurt is becoming a refrigerator staple as consumers seek healthy, “authentic” foods, even though it’s often pricier. In fact, Greek yogurt now accounts for a quarter of the sales in the total yogurt market. In an article posted by the Los Angeles Times, Greek yogurt, overall, has had one of the fastest growth spurts the food and beverage industry has seen in years.

Ben&JerrysGreekYogurtA social media post introducing Yasso’s Greek yogurt smoothies sparked a lot of discussion around Greek yogurt and its newfound popularity. Greek yogurt is on an accelerated growth spurt and many popular brands are modifying their products to keep up.

The increase in popularity behind Greek yogurt led to Ben & Jerry’s introduction of their line of frozen treats. According to their press release, four flavors contain real Greek Yogurt. The flavors of yogurt, still regarded as indulgent desserts, reap the benefits of containing real Greek yogurt. Greek yogurt is made through a traditional straining process allowing more of the whey to drain out, leaving a thicker, smoother yogurt that’s high in protein and low in fat.

Expect to see more brands incorporating Greek yogurt into their health and wellness products. There always seems to be at least one “celebrity ingredient” in the market and Greek yogurt looks to be it for 2013.

 

2014 Foodservice Trends Roundup

Foodservice Photo

At the end of 2013, many organizations published foodservice industry trends forecasts for the New Year. We’re rounding up what appear to be the most prominent predictions published. Almost 1,300 members of the American Culinary Federation were surveyed for the The National Restaurant Association (NRA) 2014 Culinary Forecast. Looking at the trends, it is easy to see that “local/sustainable” will be buzzwords in 2014. Six of the top 10 trends relate to local/sustainable foods: Locally sourced meats and seafood, locally grown produce, environmental sustainability, hyper-local sourcing, sustainable seafood and farm/estate branded items. Hudson Riehle, senior vice president of the NRA’s research and knowledge group, stated, “Today’s consumers are more interested than ever in what they eat and where their food comes from, and that is reflecting in our menu trends research.”

Technomic agrees in its 10 Trends for 2014, diners’ interest in the origin of their food will continue to grow in 2014. Consumers not only want to know their food is local and sustainable but also want to know that it is authentic, with the report stating, “If the restaurant positions itself as authentically Italian, for instance, it must use ingredients sourced from Italy and/or prepared using authentic Italian methods.” Politics are also predicted to influence consumers’ restaurant choices in 2014. Technomic believes that in 2014, consumers will be more likely to visit restaurants that align with their views and values, whether the decision is deliberate or not.

Sterling-Rice Group’s Cutting-edge Dining Trends 2014 point to more specific local and sustainable ingredients we can expect to see on menus. According to the report, small scale-produced protein sources like goat, rabbit and pigeon will be touted as “feel good” meat options, while seaweed will be a sustainable snack and seasoning. Many of Sterling-Rice Group’s trends revolve around innovative ways to increase nutritional content and maintain high impact flavors—from exploring nut milk applications in sauces and ice creams to poaching meats and vegetables in coffee. Chefs will also utilize tea for its ability to bring flavor to dinners and desserts without increasing fat content. However, not every trend is health conscious; the report states refined classic American items, like steak tartar and creamy bleu cheese drenched salads, will satisfy consumer cravings for full-fat food. What interesting foodservice trends have you seen? Feel free to share your thoughts and predictions in the comment section.

2014 Consumer Food Trends Roundup

Grocery Shopping

In last year’s blog post regarding 2013 consumer trends predictions, we commented on a theme we were seeing: health and wellness. As we researched and read industry news on consumer trend predictions for 2014, we found the theme to be similar with the addition of convenience.

Recent research shows the number of Americans who grab food on the run, without differentiating between meals or snacks, is growing. However, consumers are raising the bar and demanding healthy snacks made with natural ingredients. The SuperMarket Guru, Phil Lempert, predicts that brands and nutritionists will embrace snacking for better health in 2014, and food manufacturers will expand their offerings to ensure healthier snacks are available to consumers. In his 2014 food trend predictions, the SuperMarket Guru also states that consumers will be taking a fresh look at the companies who produce their food—but not just for the products they make. Consumers want to buy products from brands that give a sense of purpose to their product and align with their own core values.

According to another report put out by the market research firm, RTS Resource, consumers are increasingly looking for convenient, prepared products that allow them a “feel-good” experience by performing the last step of the preparation, unlike straight ready meals that go directly in the oven. By having these products available, it may absolve some of the guilt felt by consumers who say they do not want to spend any more than an average of 25 minutes preparing a meal. They also see a trend in consumers seeking out natural protein within convenient products as interest in high protein diets continues to grow. RTS Resource also predicts a trend in consumers seeking healthy alternatives of recognizable products that push interesting ingredients and exciting flavor blends as opposed to being marketed as a health food.

Consumers have heard a million times over, breakfast is the most important meal of the day as it jump-starts their metabolism for the rest of the day. In a recent ConAgra Foods survey, more than 75 percent of the respondents have stated they regularly eat breakfast at home. Mintel reports that consumers are looking more to foods like eggs, meats and Greek yogurt, as well as whole grain products for their breakfast, to help them live a healthier lifestyle without compromising taste and indulgence. In 2014, brands will adjust their products in response to this trend and expand the category of morning meal offerings.

In the era of social media—where we can connect through culture, news, stories and experiences from all over the world at lightening speeds—there is great opportunity for the food industry. Social media allows consumers to learn about the products they love to eat and connect with brands on a social level like never before. The SuperMarketGuru predicts that in 2014, we will see technology shape how consumers shop, influence their food preferences and change what product brands offer to meet consumer needs. To read more on the SuperMarket Guru’s food trend predictions for 2014, clickhere.

 

Chiquita Fruit Solutions Wins Best Sustainability Initiative in Juice Award

Sustainability is one of the most important themes for all parts of the food and beverage industry—and juice is no exception. FOODNEWS World Juice recently awarded Chiquita Fruit Solutions the Best Sustainability Initiative in Juice Award for their passion fruit small-grower initiative. FOODNEWS World Juice held their annual conference in Cologne, Germany on Oct. 2-4 where their esteemed judging panel recognized Chiquita Fruit Solutions as the organization that has done the most to enhance the impact of the juice industry on the environment and society.           

CFSLogo4c2

Chiquita Fruit Solutions won the award for developing the passion fruit small-grower initiative to improve the resource efficiency, minimize carbon footprint and to better share economic benefits throughout the supply chain. Through their initiative, Chiquita Fruit Solutions demonstrated impact on environmental performance and society and were innovative in finding solutions to common industry problems.

Revolutionizing the juice and fruit industry with their passion fruit small-grower initiative, Chiquita Fruit Solutions teamed up with the Rainforest Alliance to teach hundreds of Costa Rican farmers how to grow passion fruit for a living wage as opposed to subsistence farming. With the project underway for the past three years, farm families have strengthened as they’ve learned how to better protect the environment and gain financial control of their lives. For more information on the passion fruit small-grower initiative, visit the Chiquita Fruit Solutions website and watch their video to see firsthand how this win-win project has benefited customers, Chiquita Fruit Solutions as a supplier, and most importantly the lives of their farmers.

Greek Yogurt is the Celebrity Ingredient

According to an article in the Wall Street Journal, Greek yogurt is becoming a refrigerator staple as consumers seek healthy, “authentic” foods, even though it’s often pricier. In fact, Greek yogurt now accounts for a quarter of the sales in the total yogurt market. In an article posted by the Los Angeles Times, Greek yogurt, overall, has had one of the fastest growth spurts the food and beverage industry has seen in years.

A social media post introducing Yasso’s Greek yogurt smoothies sparked a lot of discussion around Greek yogurt and its newfound popularity. Greek yogurt is on an accelerated growth spurt and many popular brands are modifying their products to keep up.

Ben&JerrysGreekYogurt

The increase in popularity behind Greek yogurt led to Ben & Jerry’s latest introduction of their line of frozen treats. According to their press release, four flavors contain real Greek Yogurt. The flavors of yogurt, still regarded as indulgent desserts, reap the benefits of containing real Greek yogurt. Greek yogurt is made through a traditional straining process allowing more of the whey to drain out, leaving a thicker, smoother yogurt that’s high in protein and low in fat.

Expect to see more brands incorporating Greek yogurt into their health and wellness products. There always seems to be at least one “celebrity ingredient” in the market and Greek yogurt looks to be it for 2013.

2013 Foodservice Food Trends Roundup

It’s that time of year again when many publications, consultants and organizations submit their predictions for next year’s food trends and popular developments.

Trends

Most of the food trend predictions tend to include a lot of information, so we’ve looked at a couple of notable sources and their 2013 predictions and have highlighted a few of the trends we found to be interesting:

Sterling Rice Group, with the expertise of their culinary council—a team of more than 100 famous chefs, restaurateurs and foodies—released what they have identified as the top 10 food trends. With health and global realities top-of-mind concerns for consumers, next year, chefs will be behind the scenes making dishes healthier and providing all-inclusive menus to accommodate all types of diners—vegetarians, vegans, kids, gluten-free, wheat-free and eco-conscious. Also included in their report, popcorn will be the snack of the year in 2013 and there will be a rise in specialty items from American artisans. Sterling Rice Group also noted that Asian flavors will infiltrate American comfort foods, and there will be a plethora of tart, acidic and bitter flavors to choose from in the dining scene.

Baum + Whiteman, a food and restaurant consulting company, stated that everyone wants to be Chipotle—even Chipotle, in their trends report, 17 Hottest Food and Dining Trends for Restaurants and Hotels, 2013. What they meant by that statement is that consumers are bypassing casual dinner houses and heading toward fast-casual dining where they experience interactive service with customizable upscale flavor options in foods prepared directly in front of them. As the fast-casual dining trends upward, fast food restaurants will be updating, or as Baum + Whiteman put it, “dumbelling” their menu boards with more upscale, higher-priced menu options, and still keeping their bargain-priced options available. Also noted in the report, restaurants will look to boost distinctiveness and embark on edgier design and sustainability features.

National Restaurant Association (N.R.A.) released their annual “What’s hot 2013 chef survey,” and noted that locally sourced foods and children’s nutrition are the leading trends in 2013. Over 50 percent of the chefs surveyed said they will continue to make an effort to adjust dishes/recipes to be more healthful. The N.R.A. survey also highlighted the slow pace of change in the food category due to the fact that the 2013 survey is similar to the association’s 2012 effort. However, some new trends surfaced which included “non-wheat noodles/pasta, ethnic-inspired breakfast items and black/forbidden rice.

As we continue to uncover more interesting food trend predictions for 2013, what other interesting predictions are you seeing? Do you agree with the predictions that are out there? Feel free to leave us a comment with your thoughts and predictions on what the food industry will look like in 2013.

Private Label Food Trends for 2012

Mintel, the respected research and data firm, recently published their “2012 Private Label Food” report, for those interested in uncovering next year’s private label trends in the food industry.

Private label products include all merchandise sold under a retail store’s private label. Labels can include the store name, a name created exclusively for the store’s branding, or a wholesale buying group that owns specific labels.

Private Brand

While private label purchasing continues to grow, purchase rates are growing more slowly than years past. According to Mintel, weak economic recovery, low consumer confidence and increased consumer perception could help boost private label sales in 2012. Food marketers will need to understand that achieving higher sales means continuing to concentrate on making a quality product and also making more sophisticated marketing plans.

Here are Mintel’s predicted top 2012 private label trends:

  • Private label share will be lowest in the edible department and highest in the commoditized dairy department. Frozen department private label sales will level off, as bakery private label sales will begin to show an increase.
  • Name brands are still perceived as having the highest quality, however private labels are catching up.
  • New varieties and flavors often present the advantage to brand names, although can also be the leading reason that consumers choose private label products.
  • The value-seeking African American and Hispanic consumers will continue to seek out private labels.

Mintel stresses that retailers need to focus on using private labels to build long-term relationships, rather than seeking out customers who will simply “try the product.” To be successful in 2012, private labels will need to look for problems to solve, not products to replicate, as they continue to shape their stores’ image through these store brands.

Foodservice Health Trends—Part 1 of 3

corner bakeryIt’s no surprise that ringing-in the New Year leads to an overwhelming commitment by society to eat better. For the food industry, this is a prime time to reach your customers. They’re eager, attentive and open to trying new things. 2011 is predicted to be a year focused on delivering flavorful, yet healthful options for consumers. With that in mind, Corner Bakery Cafe has rolled out its new line of “100 Under 600”—a line featuring more than 100 different combinations of signature sandwiches, toasted paninis, hand-tossed salads or homemade soups, all under 600 calories. As first quarter moves on, eating healthy is still fresh in people’s minds, so market to them. As we all know, business is about supply and demand, so give them what they want when they want it. You’re sure to see sales increase because of it.

What’s the Next Visual Trend in Marketing?

dawn

For years, the visual trend had shifted from showing ingredients to showing ingredients in applications. The goal was to showcase to your customers the value your ingredient can bring to a finished application. We all know that like the current clothing fad, trends come and they go. So what trend will replace the iconic finished application photo? Consider the visuals Dawn Food Products is using on its website: in-store bakery shots of bakers helping customers, kids blowing out candles on a cake at a birthday party, a night shot of a distribution truck traveling through busy traffic, the toasting of an anniversary, and a couple enjoying breakfast. Each one of these shots showcased the application, but added the human element of the end consumer enjoying the product in their everyday lives. Who will dare to be next … to take a step away from more of the same?

Culinary Trends For 2010

With the economy in its beginning stages of upturn, 2010 was a bit of a challenge for the food industry—a challenge that certain restaurant operators and food marketers rose to meet. Beyond overall themes, such as back-to-the basics, artisan upgrades and healthful eating, the Culinary Trend Mapping Report—a bi-monthly journal from Packaged Facts and the Center for Culinary Development—has identified 10 top culinary trends in 2010:

  1. Gourmet-On-The-Go—Fine-dining chefs served upgraded street food either in restaurants or from refurbished carts and taco trucks.
  2. “Fine Fast” Sandwich Shops—Gourmet sandwich shops featured high-quality, artisan, and locally sourced ingredients, and house-made condiments and toppings.
  3. Boutique Booze—Local liquor outlets have benefitted from newly flexible blue laws, and the legalization of liquor tastings in stores and at factories.
  4. Condiments, Preserved Foods, Heirloom Produce—Produce from heirloom seeds, home canning, and homemade condiments and preserved products became popular, finding outlets at craft and farmers markets, online and at specialty retail stores.
  5. Parisian Macaroons—Macaroons (a Parisian pastry composed of two ground-almond meringue cookies, bound with butter cream, ganache or jam filling) were found in a number of high-end bakeries and gourmet-food retailers.
  6. Bahn Mi & Bao—Bao (a Taiwanese pork-based sandwich, served on a white flour bun) and banh mi (a Vietnamese sandwich featuring grilled meat or pâté served on French bread) appealed to consumers who love sandwiches but are searching for a more exciting flavor.
  7. Butchery—A renewed demand for hand-cut, high-quality meat was introduced in 2010.
  8. Agave Nectar—Agave nectar became the much-talked-about sweetener, easily added to products ranging from beverages to baked goods to sauces to confections, and is used in numerous products already on the market.
  9. Eggs All Day—Eggs were all the hype in 2010, being inexpensive, healthful and adaptable, and were the source of innovation for many chefs and restaurants.
  10. Better Burgers—From adding exotic toppings and the perfect bun to using grass-fed and locally sourced beef, many fine-dining restaurants added dressed-up versions of the burger on their menus, while chain restaurants responded to customer demand for better-quality meat for their burgers.

For more details on these top 10 trends, click here.

Top Food Ingredient Trends to Expect in 2011

Many different people, companies and publications have made their predictions for food and dining trends in 2011, but a lot of their predictions are similar. Across the board, the market for Korean-inspired flavors and dishes, mobile cuisine, and sophisticated sandwiches is expected to gain attention in the food industry. Here’s a roundup of some of the predictions:

According to foodprocessing.com, 2011 will bring forth a focus on natural tastes and flavors, in both the familiar and the exotic. And we’ll see classics becoming more functional, such as pairing classic “comfort” foods with fruits and herbs or spice flavors in health formulations.

FoodChannel.com recently released its Top 10 Foods for 2011: small pies, sausage, nutmeg, moonshine, gourmet ice pops, grits, sweet potatoes, fin fish, Cupuaçu fruit and beans. Also released was FoodChannel.com’s Top 10 Food Trends for 2011, which include canning, food apps, fresh food everyday and chefs in the cafeteria. You can read more details on the trends here.

Mintel—a global consumer, product and market research company—made some predictions based on consumer packaged goods trends for 2011. According to Mintel, we can expect to see a reduction in sodium, sugar and high fructose corn syrup. Instead, we will begin to see increased usage of the word “natural,” focusing on what is in a product, as opposed to what is not. Read more here.

A NutritionUnplugged.com article summarized food and dining trends for 2011 according to Baum and Whiteman—a world-renowned food and restaurant consulting company. Some of the top predictions include convenience store cuisine, breakfast during all dayparts, snacks and multiple snacks replacing meals, and group couponing. Some of the specific foods to look out for are Artisan ice pops, meatballs, tacos with global and wacky fillings, and grits—“the hot new grain.” Some additional “buzz-worthy” foods and ingredients are coconut water, cucumbers, lavender and macaroons. Read more of Baum and Whiteman’s 2011 predictions here.

Overall, we can expect to see a year full of new, natural and full flavors from all around the world, with an emphasis on convenience and high-quality.

Post-Recession Restaurant Trends

Sloan-Trends

Sloan Trends, Inc.—a company focused on determining and forecasting trends in the food, beverage and supplement industry—recently published its findings on post-recession food trends. “What’s on the Menu Post-Recession?” touches on consumers’ changes in eating habits—from healthful options to cost and convenience—and how the restaurant industry has adapted to those changes. Read about hot topics, sales by daypart, menu maneuvers and more, including specific examples of what some restaurants have done. To view the full Sloan Trends article, click here.

SunChips Noisy Bag Causes Frito-Lay to Hear Customers

Merida.Sun-Chips

Like the majority of us, you’ve most likely heard, seen or experienced the overwhelming rush of companies attempting to incorporate an eco-friendly something-or-other in their everyday businesses. Some have succeeded; others have not. In a November foodprocessing.com article, Frito-Lay was recognized by DuPont—a science-based products and services company—as a Gold Winner for packaging innovation with its biodegradable SunChips bags. DuPont stated that “Frito-Lay overcame significant technical hurdles to develop packaging that reduces the environmental impact of its SunChips brand.” Sounds like a success story, right? Not exactly. The overall consumer disgust (yes, I think I can freely say disgust in this case) for the loud noise made by even lightly touching the bag created an uproar of unpopularity by the public. So much so that Frito-Lay has taken the biodegradable bag off the shelves until they can solve the “noise” problem. I imagine that’s not an inexpensive fix. Moral of this loud, costly story? If you’re going to embrace new trends, don’t forget to think about your customers’ basic wants and needs, down to the pet peeves. If you don’t, you could wind up like Frito-Lay: hopping on the trend-bandwagon and falling right off the other side.

 

 

Supermarkets Preferred Over Quick-Service Restaurants

SupermarketsA recent qsrmagazine.com article, Competition on Aisle Five, discusses the competition quick-serve restaurants (QSRs) are facing with grocery store prepared and ready-to-eat foods. Packaged Facts—a leading publisher of market research in the food, beverage and consumer packaged goods demographic sector—recently generated a new report titled “Prepared Foods and Ready-to-Eat Foods at Retail: The New Competition to Foodservice.” According to the report, consumers are searching for two things—value and one-stop-shop convenience. Supermarket-prepared foods are expected to grow 7 percent from 2010 to 2011. This definitely presents an opportunity for food ingredient suppliers. Because, while consumers want value and convenience, the doors for innovation opportunities within the supermarkets are wide open. Consumers are already making the trip to the store more often than QSRs, so take advantage and find a way to get your ingredients in the supermarket.

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