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Natural Selection
The 2013 edition of Natural Products Expo West saw record numbers of attendees and visitors, but the real news was the varied assortment of new, cutting-edge foods and beverages.
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Featured Stories
Foods, Flavors: Make it Authentic
To most consumers, “authentic” means quality, flavor, health -- and even corporate responsibility. Several foodservice brands use those notions of authenticity to connect with demanding diners.
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Restaurants Ring Up Sales
Foodservice industry growth is accelerating as the economy slowly improves and consumers feel some relief.
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Appetite for Ethnic Adventure, Health
Commodity costs, the latest flavor pairings, curiosity about global cuisines and healthy-eating sensibilities are all part of a melting pot of trends that drive menu development.
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Smucker’s Boosts R&D Success
Acquisition, industry research help Smucker Foodservice elevate its innovation process.
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Creative R&D Culture
Meat and prepared foods processor OSI Group invests in culinary and R&D resources to keep pace with sophisticated customers and consumers.
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Creative New Coffees, Better-for-You Pizzas
Rich’s Foodservice improves its R&D process, bolsters product line and invests in its research future.
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Foodservice Drinks: Innovation Means Options
The Coca-Cola Company’s Freestyle is a touch-screen foodservice beverage dispenser that seemingly puts an endless array of beverage flavor combinations at the user’s fingertips.
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Foodservice: New Product Best Practices
International Foodservice Manufacturers Association, Stage-Gate International learn that specific practices help increase the odds of new product development success in foodservice.
IFMA: Boost Foodservice New Product Success
The International Foodservice Manufacturers Association and Stage-Gate International—partners in the Center of Innovation Excellence project—released a whitepaper, titled “New Product Development: Best Practices in Foodservice.”