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Prepared Foods November 1, 2006 Anju Holay	Trends in Prepared Foods for Foodservice Food manufacturers point to issues and developments in products for restaurants and institutions.
Food Processing January 2012 Diane Toops	Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus.
Prepared Foods November 2007 William A. Roberts, Jr.	Article: Around the Foodservice Frontier Diverse flavors are having an impact on American consumers' tastes and preferences.
Prepared Foods November 1, 2005	Mommy, Where Do Babies... Determining the next hot food fashion before a competitor does gives a company a crucial financial advantage.
Prepared Foods December 2007	Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers.
Prepared Foods November 1, 2005 Marcia A. Wade	Balancing Acts Foodservice manufacturers are trying to juggle quality, cost, convenience and health, without throwing taste out the window. Learn which foodservice trends are up-and-coming and which have fallen flat.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
Prepared Foods November 2007	Article: Menu Trends: Desserts for All Seasons Desserts continue to be popular menu items, with menus now boasting healthier options, customized ingredients, personalized desserts and high-quality branded ingredients.
Food Processing June 2006 Frances Katz	A healthier foodservice menu The world's 25 largest food companies have done a poor job of providing healthy food and are doing little to follow the May 2004 recommendations of the World Health Organization, according to a recent report.
Prepared Foods November 1, 2006 William A. Roberts, Jr.	2006 Foodservice Annual: Beverages: One major manufacturer goes the culinary route, while blends are seemingly everywhere. And young people are the focus of interest.
Food Processing July 2008 Diane Toops	Trends: Center of the plate at NRA Despite the challenges of a slumping overall economy, restaurant industry sales are projected to increase 4.4 percent this year.
Food Processing June 2007	Extending brand equity to foodservice Why sell a commodity ingredient to foodservice clients when you can provide an ask-for brand that differentiates the restaurant, too?
The Motley Fool January 11, 2011 Alyce Lomax	Healthier Times Ahead for This Grocer Whole Foods Market is increasingly rolling out initiatives to help its customers with healthy eating goals, which should foster continued growth for this differentiated grocer.
Prepared Foods November 1, 2005 Bill Hahne	Cooking for the Cleanup In the aftermath of Hurricane Katrina, foodservice professionals ask, how do you feed people when there is no safe food or refrigeration, no water or sanitation, no kitchens and no way to get into the disaster areas?
Prepared Foods March 7, 2007	2007 New Products Annual The best, brightest and most innovative food and beverage product introductions hitting the market in 2006.
Prepared Foods November 1, 2005 Marcia A. Wade	Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Desserts: Desserts are heading in every direction possible. But the indulgent pleasures that they invoke continue to remain the same.
Food Processing January 2007 Frances Katz	Flavor Trends for 2007 Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza?
Prepared Foods November 1, 2005 William A. Roberts	Something Brew With coffee and tea products exploding in popularity, it would be all too easy to say beverages in foodservice run hot and cold. Soda sales, however, are just on the cold side, while juices, waters and smoothies are seeing mixed results.
Prepared Foods November 1, 2005 Tom Zind	Foodservice Trends: Salads and Salad Dressings Research shows that salads are losing their plain image, as a greater variety of ingredients, flavors and dressings enter the mix. Consumers and meal providers welcome the change.
Food Processing January 2012 Diane Toops	Hottest Foodservice and Hospitality Trends for 2012 Foodservice and hospitality consulting agency Andrew Freeman & Co. offers a slew of trends for 2012.
Food Processing December 13, 2006	Wellness Foods Trends 2007 Top experts in consumer and producer research bring you the latest in ingredient and product trends.
Prepared Foods August 11, 2006 Julia M. Gallo-Torres	Editorial Views: Uncompromising Taste At IFT Show, a plethora of suppliers... R&D Applications Seminars to be held in September...
Prepared Foods July 1, 2006 Claudia D. O'Donnell	Editorial Views: Influential India Whether standing on its own or a key partner in a fusion dish, East Indian food will make its mark on the American food experience.
Prepared Foods July 1, 2005 Marcia Mogelonsky	Conveniently Organic As organic food products become ever more convenient and perceived health benefits persevere, consumers likely will continue to embrace the category's offerings.
Prepared Foods January 1, 2006 William A. Roberts, Jr.	Weighing Obesity Obesity in the U.S. has hit what many consider to be crisis levels, with the greatest fears centering around America's youth. But while the rising number of calories in children's diets is an easy target, it may be only part of the equation.
Prepared Foods November 1, 2005 William A. Roberts	Latitude Adjustment Any observer of the nation's food and beverage trends is quick to note the impact of a diversity of ethnic cuisines. This year's Spirit of Innovation Award -- Foodservice winner certainly addresses this trend, as well as labor concerns.
Prepared Foods October 8, 2007	Editorial Podcasts A weekly Podcast series on New Food and Beverage Product Trends, etc.
Prepared Foods April 7, 2007 Michael Leonard	Taking Control - April 2007 A look at 100-calorie-pack product development... New mag staff member introduced... etc.
Prepared Foods February 1, 2008 William A. Roberts, Jr.	Article: A Survey of the Flavor Industry --- February 2008 A marketplace demanding bolder and more varied options is driving flavor formulators into new realms of innovation. They are turning to superfruits an authentically ethnic flavors, though concerns abound.
Prepared Foods January 1, 2006 William A. Roberts, Jr.	Talking Trends The 2005 New Products Conference showcased current trends and areas in the food industry that are expected to grow in coming years.
Prepared Foods November 1, 2006	2006 Foodservice Annual: Salads: Pouring on Light and Exotic Salads and salad dressings are reflecting broader food trends -- such as interest in premium, more complex products, and calorie control.
Prepared Foods November 2007	Article: Menu Trends: Today's Shrinking Entree The traditional entree is shrinking, and those that have staying power are convenient, diverse and easily portable.
Prepared Foods February 2, 2007 Claudia O'Donnell	A PF Exclusive: Turning the Tide The trend toward increased obesity may be reversing itself, although challenges remain.
Prepared Foods November 1, 2005 Claudia D. O'Donnell	Pig in the Python Baby Boomers continue to impact America's eating habits, including restaurant patronage.
Prepared Foods February 2008 Julia Gallo-Torres	Article: Clarity on Calories The decision to mandate calorie content on chain restaurant menus meets a positive response, noting that an educated population is essential to fending off the obesity epidemic.
Prepared Foods March 15, 2006 Christy Brinnehl	Mixing it Up In 2005, salad and dressing manufacturers began to eliminate additives and preservatives, and introduce flavors popular in the food service industry.
Food Processing August 2010	New Food Rollout: August 2010 New foods and beverages introduced to the marketplace.
Prepared Foods November 1, 2005 Marcia A. Wade	Just Desserts The dessert menu often distinguishes one restaurant from its competitors. Along with small portions, dessert trends have ethnic twists that are fruit-heavy and convey an emotional appeal to the inner child.
Food Processing December 2006 Diane Toops	Toops Scoops: Convenience reigns! Trends you can take to the bank...
Prepared Foods November 2007	Article: Menu Trends: Salads and Dressings Serving New Tastes Salad's image as a health food has helped the category to grow quickly -- especially with seafood, Asian, Southwestern and Mediterranean products.
The Motley Fool August 17, 2007 Nathan Parmelee	Quick Take: Whole Foods Thinks Big Whole Foods is betting on bigger stores that sound more like restaurants than grocery stores. Starting in the Phoenix market, the upscale grocery chain will open a new, large center complete with a tapas bar and a wine bar.
The Motley Fool January 16, 2009 Selena Maranjian	Investing in Organics Will an organic boom boost your portfolio?
Food Processing June 2013 David Phillips	Are Frozen Foods On Thin Ice? While the hand-held breakfast niche is hot, the rest of the frozen food category mounts an ad campaign to reverse the slide.
Food Processing October 2009 David Feder	How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends.
Prepared Foods February 2008 William A. Roberts, Jr.	Article: The Hispanic Influence The food and beverage industry has tremendous challenges to cater to the important, yet varied, Hispanic consumer base.
Prepared Foods July 22, 2007 William A. Roberts, Jr.	Culinary on Campus In terms of food spending, "Generation Y" may well be the foodservice industry's best friend.
Prepared Foods January 2009 William A. Roberts, Jr.	Article: Discovering the Trends Hints from the 2008 New Products Conference on what lies ahead for new products, as well as details about the latest trends facing developers and consumers alike.
Prepared Foods February 2008	Article: MarketWatch Utilizing industry brands in other products; improving milk's mealtime use; healthy additions to whole grains; smaller servings are a big thing; and McDonald's jumps into the coffee bar scene.
Food Processing October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.