grab-and-go - Page 1 | Prepared Foods

Items Tagged with 'grab-and-go'

ARTICLES

Hand-Held Meals and Snacks: Where Global Flavors Meet On-the-Go Convenience

Global flavor grab-and-go foods are growing in both popularity and authenticity

October 31, 2025

Discover how global and ethnic flavors are transforming hand-held meals and snacks into one of the fastest-growing food trends, with insights from Chef Hinnerk Von Bargen of the Culinary Institute of America.

Reser's Fine Foods Chefs Sean Dwigans and Todd Ketterman

Where Taste Meets Trend

Reser’s Fine Foods’ chefs work with R&D counterparts to translate culinary trends, tastes, textures into new products.

Robert Garrison

February 17, 2025

How does the nation’s largest refrigerated foods processor mine the relationship between culinary inspiration and R&D innovation? Prepared Foods talks trends and tastes with Reser’s Fine Foods executives Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager.

Healthy Sandwiches

Lifestyle Foods expands its healthy grab-and-go line with new premium sandwiches.

January 23, 2014

This new year brought a new line of healthy, high-end sandwiches from Lifestyle Foods.

Healthy, Grab-and-Go Sandwiches

Lifestyle Foods has announced a new line of healthy, high-end sandwiches.

November 8, 2013

The sandwich line launches with four varieties -- grilled chicken breast, smoked turkey breast, smoke cured ham, and a vegetarian grilled veggies and hummus.

Joshua Green Takes Harris Soup

Joshua Green Corporation acquired Harris Soup Company.

August 6, 2013

Harry's is a manufacturer of premium refrigerated soups, entrées, sides and desserts packaged in retail-ready, grab-and-go containers.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.