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.