Foodserv-us. PF’s New Review.

It’s fun to write about new products. Ah, but it’s more fun to do new products. I say that because Prepared Foods’ publisher, Mike Leonard, let us “go off menu” (and off our editorial calendar menu) to create a new annual foodservice edition.

This is one of those rare instances when we don’t delve as deeply into food science and food ingredients—the HOW behind new product development. Instead, this issue examines the operator needs and menu category topics that drive new product ideation—the WHAT and WHY of R&D.

As before, this issue examines category-by-category food and beverage menu trends. However, we also asked market researcher-contributor, Technomic Inc., to address more questions in more articles. We asked their experts …

Q: WHAT is the key menu issue facing both operators and their food and beverage manufacturer-suppliers?

Q: WHAT are three or four areas food and beverage manufacturers should address to stay “on-trend” with operators?

Q: WHAT operator channel segments will grow in 2013? What will decline?

We also are expanding our coverage to include the WHO behind new products. This year, we’re talking directly to food company executives and profiling new items and ideas from PepsiCo Foodservice, Nestlé Professional, Land O’Lakes and even Starbucks.

Moreover, it just so happens that new product success benchmarking has become an important issue to the largest foodservice manufacturers group, the International Foodservice Manufacturers Association (IFMA). We’re honored to bring you an exclusive look at IFMA’s three-step project, as supported by none other than Stage-Gate International.

Can you tell I’m excited about this new issue? That said, please do let us know what you think and tell me how we can improve next year’s edition. I already have many more ideas and would love to discuss them.

Looking for Healthy Formulations?

Join us at Prepared Foods’ R&D Applications
Seminar-Chicago, August 13-14, 2013, at
Renaissance Chicago O’Hare.

This 9th annual event provides food & beverage formulators with practical, non-commercial, “how-to” solutions to specific formulation

challenges and a better understanding of the functionality of a wide range of ingredients.

The Seminar’s extensive educational program features more than 40 individual, technical

sessions and eight 75-minute Application Labs, and a keynote address each day.

Application Labs

The Application Labs feature the use of product samples to more effectively demonstrate an
ingredient’s functionality or its use in a finished consumer product or model system.

All sessions are non-commercial and provide technical solutions to current ingredient

application and formulation challenges.

Submit Your Presentation at www.rdseminarchicago.com

For more information, visit www.rdseminar
chicago.com or contact Marge Whalen at 847-405-4071 or whalenm@bnpmedia.com.

Bob Garrison came in from the cold. A founding editor of BNP Media's Refrigerated & Frozen Foods (R&FF) Bob has profiled industry-leading companies, explored corporate strategies and covered food product development trends at more than 150 leading private and CPG companies since 1989. He has chronicled the histories of leading brands and businesses, including Gorton's, ConAgra Frozen Foods (Banquet) and Swanson's frozen TV dinners. He also has interviewed or profiled such food industry leaders as Mike Harper (ConAgra), Don Tyson and frozen bagel icon Murray Lender.

This exclusive Prepared Foods webinar looks at the industry’s latest low-and no-sugar new foods and beverages—as well as the new ingredient options to consider for 2024 and beyond.