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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: David Feder

Men’s Health: Meeting Nutritional Needs

The challenge for food and beverage makers is to step up development of products for men that employ functional ingredients
David Feder
David Feder , RDN
June 15, 2020
June is Men’s Health Month, and June 10-16 is designated as Men’s Health Week. It’s not quite certain how we guys landed both a week and a month at the same time, but it probably has to do with the need to be told to do something more than once. In this case, it’s needing to be nagged to take care of ourselves.
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Editorial View: Nick Roskelly

I Attended a Trade Show in 2020

Until the COVID-19 crisis descended, the year was shaping up to be charged with innovation from food and beverage product developers
Nick Roskelly, Executive Editor New Media/Business
Nicholas Roskelly
May 15, 2020
By the time I finish writing this sentence, I imagine another industry trade show will have been cancelled. In my 20 years of covering the food and beverage industry, I have never witnessed such widespread disruption to business. I don’t believe any among us have been left unaffected by the current crisis.
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Courting ‘Conscious’ Consumers

Shoppers make conscious decisions to purchase based on a growing list of factors
Bob Garrison, Chief Editor
Robert Garrison
January 14, 2020
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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2020 Vision: A Look at the Year Ahead in Food & Beverage

The 2020s will, optimistically, see the fading of fad nutrition and bad nutrition
David Feder
David Feder , RDN
December 19, 2019
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.
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Sustainability: A Standard for Product Development

Developing new approaches to decision-making processes
Nick Roskelly, Executive Editor New Media/Business
Nicholas Roskelly
November 27, 2019
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. 
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Paradigm Shifts in How Consumers and Product Developers Understand and Use Food Ingredients

A needless demonization of salt, fat, meat, and sugar has given way to a new focus on moderation
David Feder
David Feder , RDN
September 20, 2019
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.
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Reshaping Context for Sustainable Food & Beverage Packaging

Product developers face a future of reusable, sustainable food and beverage packages
Nick Roskelly, Executive Editor New Media/Business
Nicholas Roskelly
August 30, 2019
Product packaging that remains after use is a burden. It’s a burden to consumers, to communities and to the environment. My sense is that products positioned with sustainable packaging messages are going to dominate categories and eventually set a baseline for market entry.
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