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.

R&D = Revisit & Define

Three topics that resonate in the new year

Robert Garrison

January 23, 2019

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I realize you already may be in the middle of fiscal 2019, yet I believe there’s something noteworthy in turning the page on a calendar year. Perhaps it’s simply that holidays and vacations (hopefully) offer respite, a moment to downshift, an opportunity to pause and hit “refresh.”

An Updated Look and Editorial Direction

We want everything about your experience with Prepared Foods media to be engaging and educational

Robert Garrison

December 11, 2018

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Our Prepared Foods team recently shared the same experience when we deconstructed and recast our annual New Products Conference (now in its 36th year). We hired an outside meetings and marketing specialist who challenged us to re-examine every aspect of our conference goals, planning and decision making.

2018 Spirit of Innovation Award Winners Lead by Example

Prepared Foods recognizes the work of food and beverage product developers across categories

Robert Garrison

October 30, 2018

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For its part, Prepared Foods believes new product development is a team sport and PF's 16th annual "Spirit of Innovation" (SOI) awards honor those food and beverage manufacturer teams collaborating and creating distinct new products that stand out in their respective markets.

Sauces, Spreads and Dressings Address Exotic Tastes, Clean Label Trends

Of the 36 NRA Food and Beverage Awards (FABI) issued this year, eight winners were new sauces, spreads and dressings

Robert Garrison

August 27, 2018

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Of the 36 NRA Food and Beverage Awards (FABI) issued this year, eight winners were new sauces, spreads and dressings and nearly all those of featured an ethnic twist—particularly with Indian, Mediterranean and Middle Eastern influences.

Sandwich with Chicken of the Sea Yellowfin Tuna Slices

Prepared Meat, Poultry, Seafood Items Address Consumer, Operator Trends

Meat, poultry and seafood processors continue to innovate and evolve offerings to address consumer and foodservice operator needs

Robert Garrison

August 21, 2018

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Despite the rise in interest in plant-based or lab-grown protein, market researcher Packaged Facts finds that actual consumption is very low compared to demand for beef, pork, chicken and turkey.

Beverage Trends on Display at Annual National Restaurant Association Show

A list of this year's FABI beverage award winners and product descriptions

Robert Garrison

August 20, 2018

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From coffee to "crafted" and floral to functional, this year's National Restaurant Association (NRA) Show featured a wide variety of foodservice beverage trends.

Dairy Products Deliver Added Flavor, Function, Texture on Menus

Milks, cheeses, cultured products and frozen desserts provide a basis for foodservice menus

Robert Garrison

August 17, 2018

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When it comes to foodservice menus, it's clear that milks, cheeses, cultured products and frozen desserts carry function, flavor, texture and on-trend tastes.

Versatile Bakery Foods Address a Multitude of Menu Trends

Bakeries help restaurant operator customers—and consumers—address concerns related to clean label, health and ingredients sourced responsibly.

Robert Garrison

August 15, 2018

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Here's an example of flour power. When the National Restaurant Association (NRA) announced its 2018 annual Food and Beverage (FABI) award honorees, nine of the 36 winners were bakery products and/or baking companies.

Appetizers, Soups and Side Dishes Step Up to the Plate

An increasing number of new products are helping operators add tasteful, nutritional appeal.

Robert Garrison

August 14, 2018

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Although they often take second billing on menus, it's clear that appetizers, soups and side dishes represent a main course of new product development in foodservice.

Foodservice Manufacturers, Operators and Partners Collaborate for Innovation Best Practices

Executives from approximately 42 organizations will meet four times on 2018 to share best data and insights, best practices and more

Robert Garrison

August 10, 2018

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When it comes to improving foodservice new product success—it truly does help to solicit input from all sides. That's exactly what’s happening this year with a Collaborative Innovation Best Practices board .

Texture is what takes a snack from “one of many” to “one of a kind.” In this webinar, you’ll learn how specialty starch-based texturizers can make a sheeted or baked snack’s texture loud and crunchy or light and crispy — and how achieving that just-right texture can help your healthier snack stand out in a competitive marketplace.

Prepared Foods

2019 February

The February 2019 issue of Prepared Foods features our cover story on color solutions and how color makers are expanding their offerings. Other features include lipids, sugar reduction in food and beverage formulations, and much more.

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