American menu development relies on the evolution of trends. While we may roll our eyes at Starbucks’ Unicorn Frappuccino, or any “next trending ingredient” for that matter, trends are, after all, what keep the foodservice market dynamic, competitive and enticing.
Bakery food innovation in 2016 was a study in opposites with new product action focused at two extremes. There are indulgent products focused on taste as well as and healthful products with added functionality or fewer objectionable ingredients.
Modern US steakhouses feature grass-fed cattle, sustainably sourced products, locally raised animals
February 21, 2017
When it comes to American cuisine, there are few things more iconic than steakhouses. The slabs of marbled meat, the sizzling grills, the oozing butter, and the dripping bravado, maybe even a cowboy hat or two for ambiance—it’s enough to make even fictional steak-o-phile Ron Swanson misty-eyed.
Today’s product developers are taking advantage of hundreds of available grain types and formats, from millet, quinoa, teff, and other grasses, seeds, to multiple rice varieties to wheat in forms such as couscous and freekeh.
IRI’s approach to developing a robust demand portfolio strategy provides a sustainable competitive advantage
February 8, 2017
The IRI Point of View, “Winning the CPG Zero-Sum Game by Uncovering Hidden Growth Pockets,” details three potential key strategies — “Buy, Borrow and Build” — for participation in category sub-segments of rapid growth.