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Home » Authors » Robert Garrison
Robert Garrison

Robert Garrison

Bob Garrison came in from the cold. A founding editor of BNP Media's Refrigerated & Frozen Foods (R&FF) Bob has profiled industry-leading companies, explored corporate strategies and covered food product development trends at more than 150 leading private and CPG companies since 1989. He has chronicled the histories of leading brands and businesses, including Gorton's, ConAgra Frozen Foods (Banquet) and Swanson's frozen TV dinners. He also has interviewed or profiled such food industry leaders as Mike Harper (ConAgra), Don Tyson and frozen bagel icon Murray Lender.
Articles

ARTICLES

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STATE OF THE INDUSTRY

Plant-Based Dairy Alternatives Spring U to Satisfy Fast-Growth Market

Plant-based dairy flavor and formulation trends across multiple categories including milks, frozen desserts, cheese and cultured products
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Robert Garrison
March 19, 2021
No Comments
Although most of today’s new plant-based dairy alternatives are cold—displayed in the dairy case or the freezercase—they constitute one of the supermarket’s hottest and fastest growing segments.  And it’s no surprise market observers are scrutinizing every element behind who’s purchasing these products—along with what’s selling, when, where and why.
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Good Catch Plant-Based Seafood
STATE OF THE INDUSTRY

Plant-Based Meats: 'From Niche to Norm'

More Consumers are Trying, Turning to Plant-Based Meat Alternatives
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Robert Garrison
March 18, 2021
No Comments
Market research finds that opportunities about for plant-based products as they become more mainstream.
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Giant Foods Seafood Entree
STATE OF THE INDUSTRY

Mainstream Meat, Poultry and Seafood Items Continue to Fuel Grocery Sales

Front and Center (Cut): Meat, poultry and seafood products fuel robust sales gains; plant-based offerings grow
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Robert Garrison
March 16, 2021
No Comments
It's true that plant-based meat, poultry and seafood alternatives are generating headlines (and new products) by the score. Yet it doesn't take long to see that mainstream meat, poultry and seafood items truly fuel the flame in grocery sales.
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Life Cuisine
STATE OF THE INDUSTRY

More at-Home Meals Put a Spotlight on New Prepared Meals and Entrées

Time to Shine: With more consumers scrutinizing prepared foods, freezercase leaders such as Nestlé USA, Conagra Brands, and others have been active
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Robert Garrison
March 15, 2021
No Comments
Today's at-home meal solutions are front and center, right in the spotlight.
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Editorial View: Bob Garrison
2021 Predictions

A New Year: Ready? Set? Grow!

Do you know where you are—as a R&D department?
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Robert Garrison
December 1, 2020
No Comments
Amid a growing gap in performance between those that innovate successfully and those that do not, companies wishing to get ahead and stay ahead of competitors need a robust R&D strategy.
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2019-2020 SPIRIT OF INNOVATION AWARD WINNERS

King & Prince Seafood Corp… Go Team!

A multi-functional team developed King & Prince Lobster Salad Sensations®—all to help its customers’ teams achieve greater success
Bob garrison 200x200
Robert Garrison
October 22, 2020
No Comments
One part of the story involves King & Prince Seafood Corp., Brunswick, Ga., and one of its most popular products, Lobster Sensations®. It’s a frozen, premixed blend of lobster and seafood for foodservice operations to easily and quick thaw, portion and serve. Yet back in 2018, King & Prince customers—including convenience stores, sandwich shops and in-store delis—said their employee teams still needed a little more help in the kitchen. 
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2019-2020 SPIRIT OF INNOVATION AWARD WINNERS

Sea Food Differently

The Plant Based Seafood Co. makes a big splash with Mind Blown Coconut Crunchy Shrimp
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Robert Garrison
October 20, 2020
No Comments
Van Cleve-Talbert grew up around seafood as a family member-employee in The Van Cleve Seafood Co. in Spotsylvania, Va. The company dates back to 2001 when her mom, Shelly, opened a small seafood “shack” to source and sell better quality seafood in the area. From the start, Monica and her sister, Allie, were involved in every step of the business. 
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2019-2020 SPIRIT OF INNOVATION AWARD WINNERS

Seize the Opportuni-tea

Stratus Group crafts KÖE Kombucha to address several white space market opportunities
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Robert Garrison
October 13, 2020
No Comments
Grand View data show North America as the largest regional kombucha market and the firm’s analysts divide the category into “original” and “flavored” segments. These analysts expect flavored kombucha to continue holding the leading market share and register the fastest CAGR of 21.8% during the 2020-2027 forecast period.
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2019-2020 SPIRIT OF INNOVATION AWARD WINNERS

A Boneless Thigh Wing? Yes!

Tyson teamwork results in patented “boneless thigh wings,” happy consumers and customers
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Robert Garrison
October 8, 2020
No Comments
Last February saw foodservice distributing giant Sysco Corp. approve and start selling Tyson Crispy Thigh Wings. These are boneless, skinless, whole muscle chicken thigh portions uniquely cut to look and eat just bone-in wings. It’s all to give consumers the tender, juicy taste of wings they crave—but without the bones. 
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2019-2020 SPIRIT OF INNOVATION AWARD WINNERS

Full Flavor, Less Labor

Ready Foods recasts its Marco’s Adovada Sauce for optimum flavor, versatility and value
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Robert Garrison
October 8, 2020
No Comments
The well-known proverb used to be “if at first, you don’t succeed, try, try again.” As ascribed to Thomas Palmer, the phrase had everything to do with education and encouraging 19th century American school children.
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April 21, 2021

Great Science Will Fuel the Next Blockbuster Functional Beverage Products

This webinar will focus on a series of ingredients that can be used – today – in functional beverages that deliver hot benefits like cognitive support, joint health, muscle gain, recovery, weight loss and more.
May 26, 2021

Creating Unique Meat Analogs Through High Moisture Extrusion and Protein Blending

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.
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