William A. Roberts, Jr.

Beverages added flavors and sales, while convenience proved a key determinant in some of the year's successes. Which products posted the best results, and why?

More fortification appeared in the dairy aisles. Milk alternatives continued to offer dairy's benefits. Hershey's line of milks and shakes received approval for shelf-stability.

Soft drinks diversified. What happened to all the FABs? Overall, new beverage introductions ran the flavor gamut.

Translating a foodservice item into a grocery shelf product requires the ability to deliver a product meeting the “gold standard” set in the restaurant. Initially, the brand name may draw consumers, but if the item does not provide the sensory experience found in the original restaurant, those sales are unlikely to grow.

The goal of most product manufacturers is market penetration, but what can be done when the product is in almost every home? In the case of soups, companies have turned to innovative packaging, new ingredients and increased convenience.

The New Products Conference boasted attendees and products from around the globe, all gathered to examine the qualities essential to new product success.

Recent studies show honey's wide range of uses has gone unexplored, and food developers may be missing the boat when it comes to honey's potential.

Developers focus on value-added foods that are organic, convenient and ethnically oriented.

Products focused on kids, convenience and healthiness topped this year's list.

Ah, January. The rush of Santa and Christmas, Hanukkah and New Year's preparations are finally gone, and it's time for editors to recap the memorable events of the past year.