Articles by Claudia O'Donnell

Entrepreneurs may not follow current sales trends. In fact, they frequently are early adaptors.

For as long as I can remember, the future of private (i.e., store) brands vs. those of consumer packaged goods (CPG) companies has been debated. With my own nose buried

For Prepared Foods’ readers (the processed, packaged foods industry), “restaurant customers” may well refer to industrial clients, e.g., restaurant chains that purchase packaged, processed foods.As such, advice and opportunities for

The success of many products depends on coloring additives. Keeping products ìlooking like newî remains a formulation challenge.

This was a challenging editorial. The topic is socially, politically and economically complicated, and I’m aware of how unaware I am of its many facets.The growing, distribution of, preparation of

A few surprises surfaced in the ì2008 Prepared Foods' R&D Trends Survey: Functional Foods." 

Interest in ancient grains has increased around the world, says Lynn Dornblaser, of Mintel International.

As a child, I had a reputation for a sweet tooth. However, maturity plus the constant news stream on high-glycemic food issues eventually tempered my sugar consumption. I thus approached

Ingredients described as “clean label” are much in demand. One reason is they cross international borders more easily, whether in a finished product or a formula to be produced in multiple locations, since they often face fewer regulations compared to synthetic alternatives.

Clean labels are said to attract consumers. However, like so much with consumers, perceived wants may fit poorly with reality.According to a 2008 report by The Freedonia Group, from 2002-2007,