Articles by William A. Roberts, Jr.

The nominees for the 2009 Spirit of Innovation ran the gamut, from beverages to snacks, from breakfast items to dessert snacks. The innovative teamwork involved in creating these exemplary products managed to combine unique concepts with the latest trends and the underlying needs of the consumers.

Burger battleground; searching for authenticity.

Brain function and mood drinks, gut health and cardiovascular benefits are just a sampling of the functional aspects of certain beverages on the market now.

Manufacturers and suppliers alike are realizing the importance of sustainability to their consumers and are implementing ìgreenî measures to quell as many concerns as they can. However, the question at hand is whether these efforts will have any real added value.

Australia has many foods to offer, including some quickly gaining notoriety for both their new flavors and wellness properties.

With consumers increasingly interested in health, the yogurt segment seems poised for growth, if a slowing economy and an emerging regulatory issue do not interfere.

Recent years have seen private label products become innovators in their own right.

Candy takes an adult turn with flavors, as organics grow and premium-positioned items continue to emerge.

Breakfast became even more portable in 2008, as meals explored more than simply the convenience trend.

Seasonal introductions abounded in the dairy category, but hormones were most definitely out. On the positive-health side, functional items could easily be found, and organic introductions were plentiful.