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Food Processing
January 2009
Ashman et al. |
T.G.I. Friday's Adapts Meals for Kitchen Convenience Heinz's Complete Skillet Meals replicate the restaurant experience for the new wave of eating at home.   |
Food Processing
August 2005
Kantha Shelke |
What makes it convenient? Time-pressed meal preparers are reaching for meal kits, pre-cooked or pre-cut items and other shortcuts to make a `home-cooked meal' in less time. |
Food Processing
March 2007
Ashman & Beckley |
Repositioning Pizza Puffs Alexia Pizza Snacks make pizza rolls upscale and all natural. |
Prepared Foods
October 2008 |
Hitting the Shelves: The Restaurant Comes Home General Mills is launching the Romano's Macaroni Grill Restaurant Favorites line of shelf-stable meal kits. |
Food Processing
July 2005
Ashman & Beckley |
Product Spotlight: Biscuits for two General Mills/Pillsbury tries to leverage the success of its refrigerated cookie dough products with Perfect Portions Buttermilk Biscuits -- and comes up just short. |
Food Processing
September 2005
Ashman & Beckley |
Product Spotlight: Bum wrap Weight control for many consumers centers around portion control and finding the right foods within a diet to eat. But a few more well-placed calories could have raised the satisfaction level of Kraft's South Beach Wraps. |
Prepared Foods
April 1, 2005
Holay & O'Donnell |
New Product Trends: Frozen Solid The main players and their brands in the frozen meal market know that today's health-savvy consumers are concerned about long-term health and their weight, and look to frozen foods to provide healthful nourishment. Opportunities for frozen-food marketing are growing globally, as well. |
Food Processing
May 2006
Ashman & Beckley |
Product Spotlight: A steamy story of dressed-up vegetables Birds Eye 'Steam & Serve' offers quality vegetables expertly prepared with a gourmet sauce -- at nearly 3 bucks a bag. But the product drew rave reviews, despite the premium pricetag. |
Food Processing
May 2007
Ashman & Beckley |
Product Spotlight: Chips on the fish Gorton's adds potato chip crunch to fish fillets -- and creates a delightful difference. |
Prepared Foods
February 4, 2006
Pamela Daniels |
The New Snack Pack Manufacturers are responding a demand for healthful snack choices with revamped versions of familiar items and stronger promotions behind healthful options. |
Food Processing
January 2010
Diane Toops |
Look Into the Future: The State of Food & Beverage Industry The state of the nine categories of the food & beverage industry and what 2010 holds for them. |
Food Processing
May 2006
Diane Toops |
The Pacesetters: Top-selling new products IRI's list of the top-selling products of 2005 deliver lessons (good and bad) in taste, nutrition, convenience and performance. |
Food Processing
July 2006
Diane Toops et al. |
Coming to a grocery near you ... The annual FMI show provides a look at the many innovative products hoping to find space on the shelf. |
Prepared Foods
January 2008
William A. Roberts, Jr. |
Ideation to Innovation: Prepared Foods' 2007 New Products Conference Attendees heard key insights into the latest innovation strategies, lessons for targeting demographic groups and more. |
Prepared Foods
June 2, 2006 |
A Meeting of Demands Consumer interest in nutrition and weight-management items should be of no shock, considering the levels of obesity and overweight in the country. |
Food Processing
September 2006
Diane Toops |
Glacial growth for frozen dinners Americans love frozen dinners and entrees for their convenience, but are motivated to purchase new frozen products that look appealing in the store. |
Prepared Foods
March 15, 2006
Anju Holay |
Meal-y Mouthing Statistic indicates the need for -- and the rapid growth of -- the convenience meals, soups, sides, and processed meats categories. |
Food Processing
September 2012 |
New Food and Beverage Rollout: September 2012 General Mills rolls out two new convenience-friendly baking products... Ready Pac foods introduces Disney themed salads and meals... The Republic of Tea launches 'Be Active' Teas... |
Food Processing
February 2007
Ashman & Beckley |
Flavoring inside out Callisons' Seasoned Skewers make it easy to impart exotic flavors to meats and other foods on the grill or in the kitchen. |
Food Processing
April 2012
Diane Toops |
Snacking Could Be The Future Of Eating Facing stagnant growth in their base grocery business, packaged-food companies are increasingly turning to snacks as an avenue for growth. |
Prepared Foods
March 1, 2005
William A. Roberts, Jr. |
Meal Times Ethnic sauces seek authenticity... Meal kits for microwaves and crock-pots... Convenient-lunch concept goes global... etc. |
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
September 2007
Ashman & Beckley |
Product Spotlight: A decadent rice cake Quaker takes the health halo of rice cakes, adds other grains, then drizzles it with chocolate to create Mini Delights. |
Food Processing
August 2013
Ouimet et al. |
Frozen Food Sales' Decline Paves the Way for Fresh Food Innovation With frozen food sales declining but fresh prepared foods growing, redirect your products from the freezer case toward the deli counter. |
Food Processing
August 2005
Ashman & Beckley |
Product Spotlight: Nutraceutical pasta Barilla Plus Rotini with multi-grains, fiber and omega-3s moves pasta from just a starch to a food with excellent nutritional value. |
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
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
January 1, 2006 |
Eating in America The increasingly adventurous American palate is looking for bolder flavors. |
AskMen.com
June 11, 2001
Simon McNeil |
Healthy Snacking Most nutritionists will tell you that snacking regularly during the day is good for you. However, what they sometimes forget to mention are the types of snacks you should be consuming... |
Food Processing
June 2011
Dave Fusaro |
Are Frozen Meals Starting to Thaw? Sales have not matched innovation in the frozen foods category. |
Food Processing
June 2005
Ashman & Beckley |
Product Spotlight: Is a tuna sales turnaround in the bag? Tuna should fit in well with current dietary trends. So why is the consumer not choosing canned tuna products at a time of increased protein consumption? Each of the major canned tuna brands is addressing this issue in different strategic ways. |
Food Processing
December 2006
Diane Toops |
Toops Scoops: Convenience reigns! Trends you can take to the bank... |
Food Processing
July 2006
Diane Toops |
Rollout: The best of the month's new food products Four new Bulls-Eye barbecue sauces... infused skewers flavor from the inside... Coca-Cola's Vault... Hormel Natural deli slices... ConAgra's Ultragrain becomes a home flour... Hamburger Helper microwave singles... |
Food Processing
July 2008
Mark Anthony |
Formulating healthier snacks The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status |
Prepared Foods
September 1, 2005
Anju Holay |
New Product Trends: Consumer Research: Cereal Bar The cereal bar category is one of the fastest growing food segments, benefiting from the confluence of the desire for healthier snack and meal replacement alternatives, the demand for portable snacks and meals, as well as some ongoing consumer interest in high-fiber, whole-grain foods. |
Food Processing
June 2006
Ashman & Beckley |
Product Spotlight: Grinding out more spice usage With 91 percent household penetration and a usage rate of at least once daily by 88 percent of consumers, growing the spice category requires some novel ideas. And McCormick & Co. continues to write the book. |
Prepared Foods
May 1, 2005
Tom Zind |
Stirring Up the Pot Soup is comforting, but consumers want more excitement and flair. So while traditional standbys still dominate the market, soups with gourmet ingredients, health-oriented ingredient labels and innovative packaging quickly are gaining ground. |
Prepared Foods
June 5, 2007 |
Hitting the Shelves -- June 2007 Pure cane sugar as an HFCS alternative... organic Oreo cookies... Fiber crackers with flair... Frozen organic baby meals... More frozen meals for discerning adult palates... |
Prepared Foods
September 2007
Kristin Rose |
Category Analysis: Sauces The market for these products is challenging. |
Seasoned Cooking
September 2007
Robin Reckard |
Keep Some Quick Meal Ingredients Handy For When Time is Short Keep these simple ingredients on hand and you'll never have to drive through a fast-food restaurant again. |
Food Processing
February 2008
Ashman et al. |
A truly craveable sandwich in a box While no healthier than fast food, Oscar Mayer Deli Creations Complete Sandwiches delighted our taste testers with components and convenience in a hot package. |
AskMen.com
September 26, 2002
Simon McNeil |
The Bachelor's Guide To Grocery Shopping The time has come to educate yourself in the ways of grocery store shopping. |
Food Processing
January 2006
Ashman & Beckley |
Spotlight: Making fruit a treat Peeled Snacks mixes dried fruit, nuts and chocolate to create a craveable snack with the halo of fruits and nuts. But are consumers ready? |
Food Processing
November 2005
Diane Toops |
Rollout: November's most interesting new products Ketchup kids can draw with... Baked pork rinds... Whole-grain Goldfish... Crispier home-made fries... Another Special K... Monterey Gourmet in the frozen category... |
Prepared Foods
October 1, 2005 |
Hitting The Shelves Hershey enters health/snack bar sector... Quaker Foods & Beverages introduces Weight Control Instant Oatmeal... Kraft's Nabisco Oreo Chocolate Candy Bar expands into chocolate confectionery category... D&B Specialty Foods debuts self-heating meals... etc. |
Food Processing
March 2007
Frances Katz |
Ethnic ingredients find new homes From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods. |
Prepared Foods
August 1, 2005
Marcia A. Wade |
Something to Stew From stew to soup, the plan for formulating a product requires a balance between flavor, texture, health and convenience. Manufacturers should take into consideration the end-user's needs in order to ascertain nutritional, functional, sensory and economic targets. |
Prepared Foods
May 6, 2007
Kristin Rose |
Kids' Snack Attack Snack food manufacturers are taking some responsibility in marketing to children |
Food Processing
September 2013
David Philllips |
Meat Processors Find Solutions For Maintaining Flavor While Adding Less Sodium, Fewer Costs Processors are finding ways to deliver processed meats, fresh meats, frozen meats and meat-based foods that are flavorful, not too costly, have greater shelf life and stability as well as a healthful nutritional profile. |
Food Processing
March 2005
Diane Toops |
Category Report: Hitting all the bars Breakfast/cereal/snack bars are ideal for on-the-go consumers; they provide variety and mesh well with the new Dietary Guidelines. |
