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Hitting the Shelves

Petite Creme from Stonyfield

New Greek yogurt has mild, creamy taste and texture
October 14, 2014
Whether consumers can’t get enough Greek yogurt, or could never get into it, Stonyfield Farm Inc., Londonderry, N.H., says it has a new product to please every food fan’s palate
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Retail Pizza Brands Lose Sales

Pizza manufacturers focus on quality, convenience to offset category sales drop
September 23, 2014
A report by Mintel indicates that while an improved U. S. economy has been good for consumers, it has not proved to be advantageous for retail pizza brands
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Consumer Snacking

Consumers are snacking more often and considering more items as snacks. This presents new opportunities for operators and food manufacturers.
Aimee Harvey, Contributing Editor
August 25, 2014
Anyone keeping an eye on foodservice over the past couple of years has certainly charted the ongoing progression of snack options on the menu
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School Food Formulation

School food and drink requirements are changing dramatically to emphasize better nutrition, along with more fruits and vegetables and whole grains.
Michelle Wright, Contributing Editor
August 25, 2014
It’s common for school officials and educators to periodically revisit and revise curriculum—what could be termed as “food for thought” involving what goes into a student’s mind
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Food Taste Trends

Prepared Foods talks with Bridget McManus-McCall, a Chef2Chef Business Development Manager at Nestlé Professional.
August 25, 2014
Prepared Foods talks with Bridget McManus-McCall, a Chef2Chef Business Development Manager at Nestlé Professional.
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Ethnic, Authentic on the Menu

Restaurants showcase ethnic adventure as well as local ingredients in appetizers, sides and entrees.
Jill Failla
August 25, 2014
New menu items feature influences from around the world, particularly Asia, but ingredient sourcing and preparation are decidedly close to home.
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