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Home » Blogs » Our Viewpoints » Bob Garrison

Our Viewpoints
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Prepared Foods Our Viewpoints Blog
Your favorite Prepared Foods' editors dish out their expert opinions on recent trends in Our Viewpoints. David Feder, Bob Garrison and Nick Roskelly each have their own unique insights to help you keep up with the ever changing food and beverage industry.

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David Feder

Bob Garrison

Nick Roskelly

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Editorial View: Bob Garrison
2021 Predictions

A New Year: Ready? Set? Grow!

Do you know where you are—as a R&D department?
Bob garrison 200x200
Robert Garrison
December 1, 2020
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Amid a growing gap in performance between those that innovate successfully and those that do not, companies wishing to get ahead and stay ahead of competitors need a robust R&D strategy.
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Editorial View: Bob Garrison

Disruption Brings Opportunity

Maintaining strategic innovation, insights, ideation or product development
Bob garrison 200x200
Robert Garrison
July 10, 2020
Understandably, it hasn’t been the best time for CPG food and beverage processors to unveil new products to retail customers or their consumers. Yet it doesn’t have to bring an end to strategic innovation—involving insights, ideation or product development. 
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Editorial View: Bob Garrison

Proud of your new product? Enter Prepared Foods’ Spirit of Innovation Awards

Spirit of Innovation Awards highlight the hard work of food and beverage product development teams
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Robert Garrison
April 17, 2020
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I am inviting all food and beverage processors to tell us about your new product achievements and enter Prepared Foods’ upcoming 18th annual Spirit of Innovation Awards.
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Courting ‘Conscious’ Consumers

Shoppers make conscious decisions to purchase based on a growing list of factors
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Robert Garrison
January 14, 2020
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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.
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2018-19 Spirit of Innovation Winners!

This year's honorees and their award-winning products checked all the boxes for today's top trends
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Robert Garrison
October 15, 2019
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Learn more about every company’s winning product development story—as well as Prepared Foods’ product award program process and criteria.


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The State of Innovation in the Food & Beverage Industry

2019 New Products Conference showcases critical issues across categories
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Robert Garrison
July 12, 2019
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I’m equally excited to tell you even more about another Prepared Foods “state of the industry” (SOI) offering—this time one designed to be the ultimate interactive, in-person event. I’ll note, however that this SOI stands for much more than “state of the industry.” In fact, it’s better billed as the “state of innovation” in food and beverage.  
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Tell Us More! Prepared Foods ‘Spirit of Innovation’ Awards

Prepared Foods exists to serve all members of the product development process
Bob garrison 200x200
Robert Garrison
March 22, 2019
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There’s no better way to introduce Prepared Foods’ upcoming 17th annual Spirit of Innovation Awards. These distinctive awards recognize new foods and beverages in retail, foodservice and alternative channels—all those items introduced from January 2018 through March 2019.
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R&D = Revisit & Define

Three topics that resonate in the new year
Bob garrison 200x200
Robert Garrison
January 23, 2019
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I realize you already may be in the middle of fiscal 2019, yet I believe there’s something noteworthy in turning the page on a calendar year. Perhaps it’s simply that holidays and vacations (hopefully) offer respite, a moment to downshift, an opportunity to pause and hit “refresh.”
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An Updated Look and Editorial Direction

We want everything about your experience with Prepared Foods media to be engaging and educational
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Robert Garrison
December 11, 2018
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Our Prepared Foods team recently shared the same experience when we deconstructed and recast our annual New Products Conference (now in its 36th year). We hired an outside meetings and marketing specialist who challenged us to re-examine every aspect of our conference goals, planning and decision making.
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Foodservice: New Face, Pace of Innovation

Celebrating the women and men working at food and beverage manufacturing companies
Bob garrison 200x200
Robert Garrison
August 1, 2018
No Comments
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.
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Events

May 24, 2022

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.

June 23, 2022

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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