Jill Failla

More Restaurants Feature Plant-Based Milk Options on the Menu

Fluid Situation: Many leading restaurant chains are jumping on the plant-based bandwagon when it comes to milk alternatives

Jill Failla

August 10, 2020

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In the past few years, retailers and restaurants alike have seen a swift rise in nut milks, coconut milk and most recently, oat milk. These growing options are all tied into greater consumer demand for plant-based alternatives.

CBD Piques Consumers' Interest as a Functional Ingredient

Cannabis on the Menu: Nearly one-third of consumers associate the attribute "relaxing" with CBD, and one-quarter associate it with the attribute "healthy"

Jill Failla

May 11, 2020

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There's no denying the swift consumer interest in CBD food, beverage and foodservice items in the past year.

Off-Premise Meal Decisions

Changing consumer needs and wants—paired with advancements in technology—have created a climate in which off-premise offerings are a necessity to growing foodservice business.

Jill Failla

August 22, 2017

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The advancements made in technology over the past few years have allowed restaurants to offer voice-recognition ordering, social media, and in-app ordering and delivery robots.

Generation lifestyle changes influence foodservice decisions

A Different Future for Foodservice

Generational trends impact the future of foodservice

Jill Failla

August 12, 2016

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A comprehensive understanding of generational behaviors and preferences is necessary for operators and manufactures to be able to appeal to their target demographic—or figure out who their target demographic should be.

Consumer Insights on Healthy Eating

Consumers’ definitions of healthy fare are constantly changing, and companies need to know which health issues are top of mind in order to make informed business decisions—from sourcing to menu planning—before it’s required by law.

Jill Failla

August 14, 2015

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The impact of consumer health perceptions on the foodservice industry is evident as of late.

Ethnic, Authentic on the Menu

Restaurants showcase ethnic adventure as well as local ingredients in appetizers, sides and entrees.

Jill Failla

August 25, 2014

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New menu items feature influences from around the world, particularly Asia, but ingredient sourcing and preparation are decidedly close to home.

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods.

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Jill Failla

ARTICLES

More Restaurants Feature Plant-Based Milk Options on the Menu

CBD Piques Consumers' Interest as a Functional Ingredient

Off-Premise Meal Decisions

A Different Future for Foodservice

Consumer Insights on Healthy Eating

Ethnic, Authentic on the Menu

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