After a decade or more of focusing largely on the needs, preferences, and behaviors of Millennials, the food industry is ready to focus its attention on Gen Z.
Approximately 28% of Younger Millennials (aged 24-31) drink at home because they believe "it takes too much effort to go out"
August 3, 2018
New research from Mintel reveals that almost three in 10 (28%) Younger Millennials (aged 24-31) drink at home because they believe "it takes too much effort to go out."
The new snacks include the company’s recently-launched salami flavors made from pork raised without antibiotics
August 2, 2018
"Innovation drives our company's growth, and snacks have played a large role in that growth since 2016," said Lauren Keller, senior brand manager at Columbus. "Since then, The Columbus® brand has grown 18%. And we always keep to our San Francisco heritage and love for craft meats."
For the last several years, there's been a culinary shift and belief that food derived from foreign cultures should seek to be authentic or feature authentic elements.
Symrise research focuses on super premium soup market
May 2, 2018
The key objectives of the study, titled, “Understanding Super Premium Soups,” were to explore what defines super premium soups for the Millennial consumer; to identify the key drivers of premium/high quality in soups; to understand the relevance and perceptions of premium across key soup categories; and, to uncover opportunities for innovation in the category.
For the industry to truly be innovative, and continue to be relevant well beyond the Millennial boom, insights professionals will need to look well outside of food to better anticipate consumers' changing relationship with food.
Latin flavors are experiencing a strong upward surge, for good reason. There already are large parts of the US (especially California, Texas, and New Mexico) in which non-Hispanics are the minority. US Census Bureau data indicate that by mid-century, about a third of the population will be comprised of persons of Latin/Hispanic background. (Meanwhile, the Caucasian population is expected to drop from around 62% to about 56%.)
AEB’s Incredible Breakfast Trends series features Chef Ina Pinkney, “Breakfast Queen” and bowls
March 22, 2018
Chicago-based chef, writer and undisputed, “Breakfast Queen,” Ina Pinkney is the first of IBT’s trend-setting chefs. She dishes on the bowl trend and its limitless opportunities, specifically breakfast bowls and what gives them their menu appeal. In a guest vlog Chef Ina draws on her years of experience focusing on the breakfast daypart, sharing her views about the breakfast bowl phenomenon: “Breakfast bowls allow you to choose to eat a meal in layers or mixed all together. Fill it with flavor and texture and you’ve got an exciting array of concepts that will bring consumers back time and again.”