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Making the Meal

Comfort foods lead the way in meal introductions, with ethnic twists on familiar meals also playing a key role.
William A. Roberts, Jr.
March 14, 2014
A Noodles & Company survey, its “2013 National Noodles Poll,” found some 59% of U.S. adults eat noodles or a pasta dish at least once a week.
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Hope for the Fredos

This month sees the latest edition of Prepared Foods’ New Products Annual, a chance to revisit some of the products released over the past year.
William A. Roberts, Jr.
March 13, 2014
This month sees the latest edition of Prepared Foods’ New Products Annual, a chance to revisit some of the products released over the past year.
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IRI Names Pacesetters

Information Resources Inc. announced the most successful CPG brands in its 2013 New Product Pacesetters report.
March 12, 2014
A whopping seven of the top 10, and 73 of the top 100 food and beverage products launched in 2013 offer a healthier-for-you benefit.
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Savor the Sweet

Lamb Weston has introduced a new Sweet Potato Fries range.
March 6, 2014
Sweet ‘n Savour Fries can be fried or oven baked.
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Consumers and Food Labels

A new poll shows the single most beneficial change to the nutrition label to be a radical design change as opposed to what information is shared.
March 3, 2014
Data show missed opportunities, as the top three most beneficial changes are not addressed in new design proposal.
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Mac and Cheese on the Horizon

Horizon Mac & Cheese products are a first step for the company outside the dairy case.
February 27, 2014
Horizon announced the launch of six new Horizon Mac & Cheese products.
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Aging Consumers Looking for Healthy Products

Brand marketers and service providers have opportunities to better support the health and well-being of aging consumers.
February 26, 2014
More than four in 10 cannot find foods that meet special nutritional diets (45%), offer smaller portion-sized food packaging (44%) or feature clearly labeled nutritional information (43%).
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Food Trends, Tastes for 2014

The National Restaurant Association’s annual “What’s Hot” culinary forecast predicts that local sourcing, environmental sustainability and children’s nutrition will be key trends in 2014.
February 17, 2014
The National Restaurant Association’s annual “What’s Hot” culinary forecast predicts menu trends for the year ahead by surveying nearly 1,300 professional chefs -- members of the American Culinary Federation (ACF) -- and the results are in for 2014.
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Free and Clear

Consumers turn to allergen-free foods with increasing frequency, and for reasons beyond allergies, as some believe a gluten-free diet can help them manage weight and is a healthier option.
William A. Roberts, Jr.
February 17, 2014
In the summer of 2013, the U.S. FDA published a new regulation defining “gluten free” for voluntary food labeling.
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