Articles by Robert Garrison

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.

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.

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.

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

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.

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.

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.

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 .

Our past industry overviews featured menu and operator segment trend reviews to give you more customer insights. This year, we’re actually covering more of your new product activities as highlighted at the annual National Restaurant Association (NRA) Show and the annual International Dairy-Deli-Bakery Association show.

Driving retail pizza sales are a host of new frozen products embracing all trends—different tastes, premium new toppings and healthier new options. Likewise, retailers appear to be allocating more shelf space and expanding the category with new pizza snack options.