Five new products topped the $100 million mark in 2005, all but one positioned for weight management. Of the 10 top-selling introductions last year, half were beverages, and the consumer demand for convenience was evident. Considering the wide array of products, the industry clearly has a variety of lessons to glean.
Successful new products with desirable aroma and taste characteristics are quickly copied in the marketplace. Patents protect innovative consumer product attributes. Can this include a food's sensory characteristics?
Anybody remember the classic Captain Marvel from cartoons and comic books? The Big Red Cheese was always one of my favorites. Young Billy Batson would utter the magic word, “Shazam,”
Last year, I wrote an editorial titled “Cliff Notes” summarizing the year's trends in 350 words. Although written partly tongue-in-cheek, I received more calls on that column than any other
Flavor of the MonthOnce again I'm back from two key shows, the Research Chefs Association (RCA) and Natural Products Expo West (NPEW), in which many attendees' objective is to determine
Vinaigrettes have developed past
the introductory flavor stages of raspberry and balsamic to become a
popular flavor component of menu items. According to Mintel Menu
Insights, vinaigrettes increased 4% over last year.
It is a market of about 360 million consumers, accounting for $14.5 billion in food sales in 2005. Yet of the more than 9,000 new food products hitting U.S. shelves in the past year, only a few hundred were directed toward pets—or, more accurately, their owners.
Dessert mixes provide a quick and convenient treat, but ready-made products offer a wider variety of tempting treats. As a result, manufacturers face a category in decline, but with potential for regaining lost ground.
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