After a strong showing in the 2005 Spirit of Innovation Awards, FGF Brands returned in 2006, determined to make its mark and depending upon strong, knowledgeable teams to refine a formulation, scale up and commercialize a product that would require an entirely innovative manufacturing process.
Any observer of the nation's food and beverage trends is quick to note the impact of a diversity of ethnic cuisines. This year's Spirit of Innovation Award--Foodservice winner certainly addresses this trend, as well labor concerns.
Capitalizing on a powerful brand can reap generous rewards, yet radical approaches to the tried-and-true often go unexplored, as manufacturers are wary of damaging the reputation that is so difficult to earn. DiGiorno already was a powerhouse; it stands to gain even more from a brave move into the microwave.
Delivering a new foodservice concept has its advantages and risks, yet few companies have taken a prized retail brand into this environment. Fewer still have done so with a line that delivers great-tasting products along with strong nutritional attributes. This year's Spirit of Innovation Award--Foodservice winner, Campbell Soup Company, dared all of the above and then some.
Cross-functionality took on a whole new dimension for Barilla's Restaurant Creations. Company facilities in the U.S. and Italy collaborated to deliver a line of pasta sauces unlike any other on the market.
In developing its Friazos product line for foodservice, Wells' Dairy needed multiple eams—both from within and outside the company—all in an effort to combine the ease of a dessert cup with the quality and presentation of a center-of-the-plate dessert.
Red Baron Stuffed Pizza Slices may appear similar to other handheld pizza snacks, but the unique flavors and shape required the efforts of a cross-functional team.
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