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.

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.

Like so many competing food and beverage companies displayed on shelf, you have national athletic teams on display at the opening “parade of nations” and in team competitions such as ice hockey. Then think about how your company has individual experts skilled in marketing, consumer insights, culinary arts, food science and package design and engineering. So too, the US Olympic team has specialists in ice skating, downhill skiing, cross-country skiing, luge, snowboarding and, everyone’s favorite: curling. 

It’s here I’m reminded that “it’s not what you know—but who you know.” Personally, I embrace this saying because I live it every day. You see, I’m not particularly skilled in anything from mathematics to masonry and I’ve learned to make friends who have those skills. Of course, I tell my new friends that I can write clever poems or songs for them. When a friend moves, I’m also helpful at carrying light to moderately heavy boxes.

In 2016, Kashi purchased the first-ever crop of Certified Transitional ingredients—hard red winter wheat—sourced from 860 acres of transitional farmland.

I’ve got to say it: foodservice is fun, flavorful and fantastic. C’mon, where else can you touch a mystical creature or walk into a restaurant and ask for something naked? Of course, I’m referring to a few of the year’s most interesting limited-time offers: Starbucks’ Rainbow Unicorn (Frappuccino blended crème) and Taco Bell’s Naked Chicken Chalupa.

Hungry for new perspectives on innovation? I certainly am as Prepared Foods readies its 35th annual New Products Conference this September in Denver. Last year, we focused on “disruptive innovation.” This year, we want to help innovation executives navigate market trends and “Unleash Opportunity, Unlock Creativity and Transform Industry” with change from within.

Our ability to reason, think creatively and solve problems. Perhaps that’s best described as mind over matter. Ah, but how do food and beverage manufacturers interpret a shifting and fast-paced foodservice market? That can be a more vexing question of mind over menu.

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.