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Home » Authors » Anju Holay

Anju Holay

Anju Garg Holay, NSM Research Inc., specializing in consumer research, new product insight and global brand growth; 847-912-6398,  anju.holay@nsmresearch.com, www.nsmresearch.com

Articles

ARTICLES

Kellog's Fiber Plus Antioxidants cereal

Cereals & Breakfast Bars: A Healthy Start to the Day

Anju Holay
March 15, 2012
No Comments
According to a 2011 report from the Hudson Institute, a policy research organization, companies that offer products with “better-for-you” (BFY) attributes perform better financially than companies that don’t.
Read More
Going Global

Going Global

Anju Holay
September 19, 2011
No Comments
After water, tea is the most popular beverage in the entire world. Several countries have especially strong relationships with tea, resulting in a “tea culture.”
Read More

Consumer Research: Jolting the Coffee Category

Anju Holay
January 1, 2011
No Comments
Coffee is the most popular hot beverage in the U.S. and the second-most popular hot drink in the world. Translating this success into ready-to-drink (RTD) cold coffee drinks has had checkered success in the marketplace.
Read More

Latino Leanings

Anju Holay
September 1, 2010
No Comments
The Hispanic market is segmented by factors that span from generational to preferential to native country differences. These characteristics affect food choices, from seasoning systems to fruits, legumes and grains.
Read More

The Goodness of Soup

Anju Holay
October 1, 2009
No Comments
Key factors, such as convenience and health, drive sales in the soup category, from all-natural to low-sodium to gluten-free formulations.
Read More

Take it to Go - May 2007

Anju Holay
May 4, 2007
No Comments
On-the-go products are growing as consumers’ demand for more convenient, healthy foods and beverages increases. Mintel’s and Euromonitor International’s research helps shed light on trends in this growing market segment.
Read More

New Products Annual - Cereals & Health Bars - March 2007

Anju Holay
March 7, 2007
No Comments
  • Breakfast is still in
  • Kid products have less sugar
  • Whole-grains, chocolate and berries are popular

  • Read More

    Trends in Prepared Foods for Foodservice

    Anju Holay
    November 1, 2006
    No Comments
    The second annual Prepared Foods' "Foodservice Product Development Trends Survey" finds several issues and developments of concern to food manufacturers geared toward restaurants and institutions. This cross-functional range of respondents offers hints and possibilities that can provide a road map to the best chance at success in this growing industry.
    Read More

    The Soup Troop

    Anju Holay
    September 1, 2006
    No Comments
    As concern over sodium intake mounts, soup manufacturers are responding with healthier offerings, while packaging innovations are making soup a more readily available food choice. A refined consumer palate also is sparking a greater variety of taste options.
    Read More

    Meal-y Mouthing

    Anju Holay
    March 15, 2006
    No Comments
    According to The NPD Group's annual Food for Thought survey, nearly half of American consumers spend 30 minutes or less preparing dinner. This statistic indicates the need for (and the rapid growth of) the convenience meals, soups, sides, and processed meats categories.
    Read More
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    The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

    Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

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