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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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Ingredients, Technologies and Tastes Continue to Fuel New Plant-Based Meat, Poultry and Seafood Introductions

Approximately 25 million consumers eat plant-based beverages and foods occasionally or regularly as part of a meal or as an ingredient
Bob Garrison
Robert Garrison
April 24, 2023

Recent insights show more consumers eat more plant-based meat, poultry, and seafood analogues from restaurants because these foods are prepared in the same way as animal proteins.


Read More
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Plant-Based Dairy Options Proliferate, Provide More Mealtime Options

Consumers purchasing plant-based options skew young, as 59% of shoppers between 18-34 have engaged in the category
Bob Garrison
Robert Garrison
April 20, 2023

Whether you pour it, spread it, slice it or spoon it—plant-based dairy options are making inroads in consumer kitchens. Retail 2021 data from the Good Food Institute and SPINS showed plant-based milk category sales at $2.6 billion alone with one- and three-year growth figures of 4% and 33% respectively. Moreover, plant-based milks enjoyed a 16% share of market two years ago and 42% share of household penetration.


Read More
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2023 NEW PRODUCTS ANNUAL

Prepared Meals, Entrées Help Busy Consumers Navigate Lifestyle Change

Retail ready-to-eat foods are forecast to grow by double-digits through 2024
Bob Garrison
Robert Garrison
April 4, 2023

Last year saw The NPD Group, Chicago, share two consumer insight studies with implications for prepared meals and entrees. In its June “Future of Dinner” report, NPD said at-home dinner consumption still remains higher than pre-pandemic levels.


Read More
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2023 NEW PRODUCTS ANNUAL

New Prepared Meat, Poultry and Seafood Offerings Address At-Home Occasions, Health

Consumers continue to prepare meals at home, which bodes well for packaged retail foods
Bob Garrison
Robert Garrison
April 3, 2023

IRI, 210 Analytics and Marriner Marketing joined forces to study meat department sales and trends. In an end-of-year review, 210 Analytics President Anne-Marie Roerink noted that department sales have increased more than $9 billion between 2018 and 2022. Moreover, sales reached a record high of $87.1 billion, up 5.8% from 2021 levels.


Read More
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2023 NEW PRODUCTS ANNUAL

Side Dishes Capture the Mealtime Spotlight

At-home, plant based and convenience trends support side dish and soup innovations
Bob Garrison
Robert Garrison
March 29, 2023

The NPD Group suggests reports that consumers still eat most meals at home. Meanwhile, they’re continuing to try plant-based or vegetable-forward options for reasons of health or interest in sustainability. Others follow specialty diets and welcome quick, easy options. Everyday eaters also crave more international tastes.


Read More
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2023 NEW PRODUCTS ANNUAL

New Foods and Beverages Leverage Flavor, Form and Function to Attract Consumers

Insightful R&D, product positioning and marketing moves that grew in the face of pandemic conditions and inflation
Bob Garrison
Robert Garrison
March 6, 2023

Last December saw Chicago retail data tracker IRI release its “November 2022 Retail Food and Beverage Price Check” report. Published on December 8, it noted that food inflation finally moderated after August and hit its slowest rate last October, at +0.3%.


Read More
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Utah State University Wins Dairy Product Competition

The university team took top honors for its successful upcycling of acid whey byproduct
Bob Garrison
Robert Garrison
December 1, 2022

There’s a well-known phrase about the “gift that keeps on giving.” But here’s an interesting twist with a win—that presents still more winning upcycled ingredient ideas for new product developers.


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SPIRIT OF INNOVATION AWARD WINNER

Simple Mills’ Sweet Thins Combine Better-For-You Snacking with Earth-Friendly Appeal

The product features a seed-and-nut flour blend made of watermelon seed, cashew, sunflower seed, and flax seed
Bob Garrison
Robert Garrison
July 22, 2022

Sweet Thins were designed to help build the market for watermelon seeds, which come from a variety of watermelon that is specifically grown for its seeds rather than its flesh.



Read More
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SPIRIT OF INNOVATION AWARD WINNER

Danone North America Combines Strategy and Science with Silk Nextmilk

Ingredient blend of oat, coconut and soy creates unique mouthfeel for a plant-based milk experience
Bob Garrison
Robert Garrison
July 18, 2022

Danone NA’s Research & Innovation team continues to connect the dots and it forecasts even more market opportunity—enough to warrant substantial new product development. That led to several years of research and development behind Silk Nextmilk, which debuted January 2022 nationwide in Whole Fat and Reduced Fat varieties.


Read More
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SPIRIT OF INNOVATION AWARD WINNER

MorningStar Farms Applies Years of Experience in Ingredients, Extrusion Technology to Replicate the True Taste and Tear of Real Chicken

Incogmeato® Homestyle Chik’n Tenders rely on a blend of non-GMO textured soy and gluten
Bob Garrison
Robert Garrison
July 13, 2022

Last year saw Kellogg introduce MorningStar Farms® Incogmeato® Homestyle Chik'n Tenders so restaurant operators could add plant-based protein to the menu. This back-of-house product can be quickly fried or baked and used in any and every daypart.


Read More
View All Articles by Robert Garrison
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Events

June 20, 2023

Beef Up Plant-Based Proteins For Tasty Meat Substitutes

This exclusive webinar outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

June 27, 2023

Turn Insight Into Innovation: Clean Label Formulating for Today’s Evolving Consumer

Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.

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