This month, I’d encourage industry professionals to pause, reflect and resolve to enhance your brand’s relationship—it’s emotional appeal—to those same consumers. Why? More shoppers are making pointed, conscious decisions to buy—or not buy—based on a growing list of factors.

It can’t be stated more directly nor with any greater emphasis: The food and beverage makers of the future — already working hard at this, by the way — are going to have to double down on the delivery of responsibly made (and marketed) products for the global consumer, whether planning for the 2020s or all the way to 2100.

In early October, Prepared Foods held its 37th annual New Products Conference, where themes of sustainability underpinned many of the speaker presentations. New Products Conference sessions surrounding upcycled foods, food waste and plant based foods each contained overt and tangential messages about corporate responsibility and sustainable food production. 

Learn more about every company’s winning product development story—as well as Prepared Foods’ product award program process and criteria.

I’ve witnessed some impressive paradigm shifts in how consumers — and product developers — understand and use food and ingredients. The needless demonization of salt, fat, meat, and sugar has moved away from the focus of concern, with most Americans recognizing the idea of moderation and moving away from the guilt that preoccupied everyfood decision.

Having spent years as a professional chef, I stay in touch with dozens of restaurant chefs and research chefs, old friends and new acquaintances, located worldwide.

Your weekly reduction!

Your weekly reduction!

Your weekly reduction!

Hardly anything is more natural than dancing. A spin here, a twirl there. Dip and float across the floor. I had the chance to see samples of dances from around the world at a recent festival in my town.