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Home » Authors » Tom Vierhile

Tom Vierhile

Tom Vierhile is vice president strategic insights, North America for the Netherlands-based Innova Market Insights and has more than 20 years of experience in new consumer packaged goods reporting and analysis. Tom holds a bachelor’s degree in marketing from St. Bonaventure University and a MBA from the State University of New York at Buffalo. Follow him on Twitter at @TomVierhile.

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@@TomVierhile

ARTICLES

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STATE OF THE INDUSTRY: 2022

Sauces, Dressings and Spreads Angle to Fulfill Tastes, Trends

Plant based ingredients and adventurous consumers continue to inspire product developers
Tom Vierhile
March 28, 2022
No Comments

Just as there are so many ingredients combined in a good sauce, there are many factors that combine to impact new product development in sauces, dressings and spreads. And this is true—seemingly for better and for worse.


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STATE OF THE INDUSTRY: 2022

At-Home Breakfasts Offer Broad Appeal

Cereal bowls and bars create diverse options for consumers seeking to start the day with a bite at home
Tom Vierhile
March 23, 2022
No Comments

According to Innova Market Insights’ 2021 Lifestyles and Attitudes Survey, 37% of Americans said they were eating breakfast “more in home” versus just 6% who said they were eating breakfast “more out of home.”


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STATE OF THE INDUSTRY: 2022

At-Home Work and Comfort Create Opportunities for Snacks, Confections

Despite general category growth, some new product innovation numbers lag
Tom Vierhile
March 7, 2022
2 Comments

For manufacturers, it’s good that one-third of American consumers say they have snacked more often during the past 12 months according to Innova Market Insights’ 2021 Lifestyle & Attitudes Survey. That’s in contrast to the 24% who said they snacked less.


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STATE OF THE INDUSTRY: 2022

Innovation in the Bakery Category Balances Health and Indulgence

Bakery innovators are increasingly catering to major health concerns, a trend reflected in 2021’s product launches
Tom Vierhile
March 2, 2022
One Comment

One-fifth of US consumers described themselves over the past year as “highly stressed on a daily basis,” per Innova’s 2021 Health & Nutrition Survey. The good news is that stress management is easier thanks to an array of new bakery products in 2021.


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Ocean Spray Craveology Mixes
STATE OF THE INDUSTRY

Snack Attack: Snack Processors Stay Busy to Help Consumers Battle Pandemic Stress

Concern about ingredient and packaging supply chains result in new product introduction declines
Tom Vierhile
March 24, 2021
No Comments
The COVID-19 pandemic has been a disaster for so many industries, but snack food products actually prospered during the chaos that defined 2020.
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Cleveland Kitchen Backyard Ranch Dressing
STATE OF THE INDUSTRY

Sauces, Dressings & Spreads: Taste the Trends

New product numbers may be down—but flavor, health drive excitement
Tom Vierhile
March 23, 2021
No Comments
Six in 10 consumers say they are cooking more at home—the single biggest change in behavior and one that sounds bullish for sauce, dressing, condiment, and spread makers.
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STATE OF THE INDUSTRY

Candy Makers Turn Up the Creativity to Keep Consumer Interest

COVID-19 has dimmed the prospects for specialty chocolate retail stores as the pandemic pushes consumers to grocery stores and online distribution channels
Tom Vierhile
March 9, 2021
No Comments
Want to talk candy trends? It’s not unusual to talk about new offerings combining both sweet and sour flavors. Then again, sweet and sour also describes life itself the candy industry.
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STATE OF THE INDUSTRY

New Cereals, Bars Deliver Everything from at-Home Indulgence to Nutritional Boosts

The COVID-19 pandemic that forced consumers into new work-at-home and eat-at-home routines, reversed years of tepid sales
Tom Vierhile
March 9, 2021
No Comments
Years of tepid sales quickly reversed with a COVID-19 pandemic that forced consumers into new work-at-home and eat-at-home routines. This certainly helped boost packaged breakfast food sales.
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STATE OF THE INDUSTRY

New Bakery Product Numbers are Down but Creativity Rises to the Occasion

Enthusiasm for home baking did not translate into robust new product launch activity in 2020
Tom Vierhile
March 1, 2021
No Comments
Bakery foods, especially baking ingredients, were one of the first categories to experience COVID-19-induced consumption gains in 2020. Last spring brought shelter-in-place orders and they unleashed a once-in-a-lifetime stampede for home baking supplies.
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Pop Bitties
2020 RETAIL NEW PRODUCTS ANNUAL

Snacks Fill Daily In-Between Meal Cravings; Confections Balance Health, Indulgence

Snack innovation remains strong as consumers replace main meals with snacks
Tom Vierhile
March 26, 2020
No Comments
This snack attack activity drove new product launches in meat snacks, snack mixes, and fruit-based snacks. Each enjoyed double-digit growth rates with meat snacks at the top of the heap, expanding at a 20.6% CAGR from 2014 to 2018.
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May 24, 2022

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.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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