Articles Tagged with ''online food journal''

Byron’s BBQ Partners with Blogger Ambassadors

Byron’s BBQ used popular food bloggers to encourage barbecue consumption during key selling seasons

November 23, 2015

To the delight of barbecue lovers everywhere, Byron’s BBQ joined forces with four influential food bloggers to inspire home cooks of all levels with delicious recipes and meal ideas.

Go, Grow With the 'In' Crowd

Looking ahead to major food trends in 2016

Robert Garrison

November 15, 2015

Without a doubt, Mintel’s new product trends presentation (complete with global new product sample tasting) always is a highlight at Prepared Foods’ annual New Products Conference. On the heels of this year’s event, our Mintel friends already are looking at 2016’s top trends.

Steal This Formulation!

Suppliers don’t want to be product manufacturers, yet some are feeling forced into it

David Feder , RDN

October 21, 2015

In my rebellious youth, one of the big symbols of the counterculture movement was Abbie Hoffman’s 1971 manifesto, “Steal This Book.” In many ways, the title was the best part. Inside, the guide for waging protest against the military-industrial complex was both heavy on the impractical and rapidly obsolete.

Four Food Trends for the Future

Time keeps slipping away, but its passage allows us a glimpse at patterns that may influence the months and years ahead

Nick Roskelly, Executive Editor New Media/Business

Nicholas Roskelly

September 17, 2015

More than half of 2015 has transpired, which is at once baffling and comforting. Time keeps slipping away, but its passage allows us a glimpse at patterns that may influence the months and years ahead.

Dining Dynamics, Implications

Examining foodservice industry trends and how they impact food and beverage formulation

August 26, 2015

They say too many cooks spoil the broth. That may be true in an actual kitchen but I disagree when it comes to this foodservice feature.

Culinary Connections

Research chefs talk about bridging the gap between R&D and restaurant menu trends

August 14, 2015

To learn more about how food companies navigate culinary trends, Prepared Foods reached out to the Research Chefs Association (RCA), a 19-year-old group whose 2,000 members include manufacturing, retail and foodservice chefs as well as associated ingredient and service suppliers.

Exclusive Q&A: Jason Henderson, Captain D’s

A restaurant product developer’s perspective

August 13, 2015

Prepared Foods talks with Jason Henderson, vice president-product innovation at Captain D’s, a Nashville, Tenn.-based seafood restaurant chain with more than 500 units nationwide.

Exclusive Q&A: Joe Bybel, Ventura Foods

A manufacturer perspective on foodservice collaboration

August 12, 2015

Prepared Foods talks with Joe Bybel, senior vice president of marketing and research & development at Ventura Foods, a Brea, Calif.-based supplier of oils, dips, dressings, glazes, sauces and more.

Exclusive Q&A: Phil Kafarakis, National Restaurant Association

A restaurant industry executive's perspective on manufacturer innovation, industry collaboration

August 11, 2015

Prepared Foods talks with Phil Kafarakis, appointed in 2014 as National Restaurant Association (NRA) chief innovation and member advancement officer.

Best New Bites, Prepared Foods’ New (Web) Look

Information Resources unveils its annual look at supermarket “Pacesetters”

Robert Garrison

June 26, 2015

“The envelope please. And the winner is…”

This is one of my favorite times of the year—when we learn about some of the top new products at retail and foodservice. Each spring, Information Resources unveils its annual look at supermarket “Pacesetters” ranked by first year sales. Shortly afterward, foodservice industry judges help the National Restaurant Association recognize Food and Beverage Innovation award honorees. Respectively, you can find these stories on pages 23 and 25.

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