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egan food manufacturer, Upton's Naturals, teamed with Dot Foods, a food industry re-distributor. The new relationship will increase availability of the brand's popular 100% vegan meat alternatives for distributors, restaurants and foodservice customers nationwide.

Today’s consumer landscape is diversifying, and in turn, there’s been a shift in consumer expectations around international and regional flavors.

Last fall saw Red Lobster Seafood Co. and PepsiCo, Inc. leverage their food and beverage brands with several new menu items, starting with the DEW Garita, the first official MTN DEW cocktail.

Although there may be a pandemic-related slowdown, there’s no stopping new product development targeted at the commercial and non-commercial foodservice sectors. To help readers with new product development strategy, Prepared Foods asked Jeff Miller, founder and CEO of Cutting Edge Innovation, to create a thought leadership series connecting R&D strategy to foodservice sales. Cutting Edge Innovation advises on foodservice strategy, sales, business development, and innovation. Miller also created an online course, “Turbocharge Your Foodservice Sales.”

In many countries, including those in Europe and North America, COVID-related disruptions remain the most relevant driver of foodservice performance in the near term. The pandemic has accelerated several strategic elements of the foodservice industry, which will continue to drive agendas even after the current crisis ends.

7-Eleven, Inc. stores introduced Wild Alaskan Pollock Fish Bites. The limited-edition offering includes five bite-sized morsels of herb panko-crusted Alaskan pollock filets served on a skewer with a side of tartar sauce for dipping.

NUMU Vegan Cheese is currently available at pizzerias including Paulie Gee's, Motorino, Belluci's and Scarr's, and restaurants and delis such as Gallioto's Vegan Italian Deli and Orchard Grocer. 

Independent restaurants have always been the true innovation and trend engine in foodservice. Compared to larger regional or national accounts, these smaller operators look forward because they have a smaller base of consumers they seek to inspire and satisfy.

Although there may be a pandemic-related slowdown, there’s no stopping new product development targeted at the commercial and non-commercial foodservice sectors. To better help its readers with new product development strategy, Prepared Foods asked Jeff Miller, founder and CEO of Cutting Edge Innovation, to create a thought leadership series connecting R&D strategy to foodservice sales. Cutting Edge Innovation advises on foodservice strategy, sales, business development, and innovation and Miller also created an online course, “Turbocharge Your Foodservice Sales.”