Articles by Robert Garrison

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Ripe for Disruption: New Products Conference

Embark on three immersive days of discovery around the trends, knowledge and insights that matter most at the intersection of culinary, science and technology
Bob Garrison, Chief Editor
Robert Garrison
May 11, 2016
Ever forget how fast time flies? This certainly applies to people. Take me, for instance. I’m aging quickly and in my early 50s. Yet in my mind’s eye, I’m still just 27 or 28 years old. And you can imagine the disruptive surprise when an AARP card application arrived in the post.
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The Original SoupMan soup

On-Trend Soups

Soups, broths deliver at-home value, comfort
Bob Garrison, Chief Editor
Robert Garrison
March 14, 2016

It turns out there’s a sizeable number of consumers (including those hard-to-figure Millennials) who like to eat at home, save money and simply enjoy a hearty meal.


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External chefs with Schwan’s Chef Collective discuss pizza ingredient and crust trends

Frozen Pizza Trends

Premium, specialty pizzas give consumers more options with their favorite comfort food
Bob Garrison, Chief Editor
Robert Garrison
March 11, 2016

The good news is that retail frozen pizza category dollar sales are growing.


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Weber BBQ Sauce is high in flavor and has no high fructose corn syrup

New Sauces and Marinades

Consumers crave flavor but also value convenience, health benefits
Bob Garrison, Chief Editor
Robert Garrison
March 11, 2016

Consumers appear to be happy at home — cooking and creating culinary adventures with sauces and marinades, but manufacturers face the challenge of finding the right formula for success and blending on-trend flavor with convenience and health.


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Kellogg's Origins is a line of six cereals, granolas and muesli that are prepared simply

New Breakfast Foods

Breakfast sales abound for manufacturers who balance nutrition and convenience.
Bob Garrison, Chief Editor
Robert Garrison
March 10, 2016

Market researcher Mintel Group Ltd., Chicago, covered the breakfast foods market with two extensive reports last summer, a “Frozen Breakfast Foods-US” study last July; and a “Hot and Cold Cereal-US” report in August.


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New Process Development

Schwan’s Chef Collective: External chefs will help translate trends, guide R&D
Bob Garrison, Chief Editor
Robert Garrison
February 15, 2016
Rolled out in 2014, the national consumer education and promotion campaign was called, “Frozen. How Fresh Stays Fresh.” In part, it debunked belief that fresh is nutritionally superior to frozen.
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Nestle's new facility supports chilled and frozen R&D activities

New Nestlé R&D Center

New Nestlé R&D Solon reflects a new approach to comprehensive, coordinated product development
Bob Garrison, Chief Editor
Robert Garrison
January 7, 2016

It’s a sunny mid-July morning, about 30 minutes before an open house at Nestlé’s new Research & Development center in Solon, Ohio.


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Go, Grow With the 'In' Crowd

Looking ahead to major food trends in 2016
Bob Garrison, Chief Editor
Robert Garrison
November 15, 2015
Without a doubt, Mintel’s new product trends presentation (complete with global new product sample tasting) always is a highlight at Prepared Foods’ annual New Products Conference. On the heels of this year’s event, our Mintel friends already are looking at 2016’s top trends.
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