Articles by Robert Garrison

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.

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.

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.

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.

In 2021, plant-based meat’s dollar share equated to 2.7% of retail packaged meat sales, or 1.4% of the total meat category (including random weight meat), according to data released by the Plant Based Foods Association (PBFA), The Good Food Institute (GFI), and SPINS.

Here’s a story where you could say the “i” stands for innovation and the “t’s” refer to taste and texture. It took Hormel Foods about two and half years to develop Happy Little Plants Meatballs, one of the foodservice industry’s first plant-based meatball products. Hormel launched the product last July and showcased it at this year’s National Restaurant Association exhibition.  

Last year saw Applegate take that farm-to-fork commitment to change one step further. With the October launch of Applegate Naturals Do Good Dog hot dogs, it became one of the first and few to appeal to consumers on the basis of regenerative agriculture.

When broadline foodservice distributor US Foods Holding Corp., introduced as many as 18 “Spring Scoop” products this March, it embraced the theme, “Do More with Less” and emphasized versatile items to help operator customers manage labor shortages and other operational challenges.

Prepared Foods is giving readers even more food and beverage content across six key topics, which we’re calling POWER TRENDS.

Overall competition for meal solutions is increasing as the restaurant industry rebounds. Industry market and consumer insights tracker NPD Group, Chicago, says the US restaurant industry ended 2021 better than the year began. Moreover, NPD predicts industry operators could recover 98% of pre-pandemic visits by the end of 2022.