March 2022

Prepared Foods

Check out the March 2022 issue of Prepared Foods, featuring our New Products Annual, which looks at innovative food and beverage products across all categories.

2022 STATE OF THE INDUSTRY

State of the Food & Beverage Industry 2022

Market in Motion: Food & Beverage Innovation Worth Watching

March 29, 2022

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Entering a third year of the global COVID pandemic, shoppers and consumer packaged goods companies face issues of rising inflationary prices, supply chain disruptions and shortages of key ingredients or other materials.

STATE OF THE INDUSTRY: 2022

Sauces, Dressings and Spreads Angle to Fulfill Tastes, Trends

Plant based ingredients and adventurous consumers continue to inspire product developers

Tom Vierhile

March 28, 2022

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Just as there are so many ingredients combined in a good sauce, there are many factors that combine to impact new product development in sauces, dressings and spreads. And this is true—seemingly for better and for worse.

STATE OF THE INDUSTRY: 2022

Dairy Products are Booming Thanks to Health- and Comfort-Conscious Consumers

Huge growth in plant-based dairy analogs, and flat liquid milk sales certainly cannot be denied, but according to research by multiple organizations, dairy foods are enjoying a steady growth

David Feder , RDN

March 25, 2022

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For several years, reports of a decline in consumption of dairy milk has led some to erroneously believe the dairy industry is slowing down, or even moribund. Huge growth in plant-based dairy analogs, and flat liquid milk sales certainly cannot be denied, but according to research by multiple organizations, dairy foods are enjoying a steady growth. A new report from Innova Market Insights revealed global sales for yogurt (both dairy and alternative) is on target to pass the $100 billion mark this year.

STATE OF THE INDUSTRY: 2022

At-Home Breakfasts Offer Broad Appeal

Cereal bowls and bars create diverse options for consumers seeking to start the day with a bite at home

Tom Vierhile

March 23, 2022

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According to Innova Market Insights’ 2021 Lifestyles and Attitudes Survey, 37% of Americans said they were eating breakfast “more in home” versus just 6% who said they were eating breakfast “more out of home.”

STATE OF THE INDUSTRY: 2022

Thirsty Consumers Reach for What’s Good for People and Planet

To keep up with ever-changing global health protocols and guidelines, consumers have incorporated more healthy habits that might now become true behavior patterns

Erin Costello

March 11, 2022

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In 2021, brands paid attention to the movement towards healthier habits. This translated to fortification and adding ingredients; or conversely, removing some maligned ingredients.

STATE OF THE INDUSTRY: 2022

Prepared Meal, Entrée and Pizza Producers Stay Busy to Keep Consumers Happy, Healthy with At-Home Options

Overall competition for meal solutions is increasing as the restaurant industry rebounds

Robert Garrison

March 8, 2022

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Overall competition for meal solutions is increasing as the restaurant industry rebounds. Industry market and consumer insights tracker NPD Group, Chicago, says the US restaurant industry ended 2021 better than the year began. Moreover, NPD predicts industry operators could recover 98% of pre-pandemic visits by the end of 2022.

STATE OF THE INDUSTRY: 2022

At-Home Work and Comfort Create Opportunities for Snacks, Confections

Despite general category growth, some new product innovation numbers lag

Tom Vierhile

March 7, 2022

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For manufacturers, it’s good that one-third of American consumers say they have snacked more often during the past 12 months according to Innova Market Insights’ 2021 Lifestyle & Attitudes Survey. That’s in contrast to the 24% who said they snacked less.

STATE OF THE INDUSTRY: 2022

Innovation in the Bakery Category Balances Health and Indulgence

Bakery innovators are increasingly catering to major health concerns, a trend reflected in 2021’s product launches

Tom Vierhile

March 2, 2022

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One-fifth of US consumers described themselves over the past year as “highly stressed on a daily basis,” per Innova’s 2021 Health & Nutrition Survey. The good news is that stress management is easier thanks to an array of new bakery products in 2021.

WHAT'S TRENDING

Food Science— For Eyes & Ears | March 2022

March 16, 2022

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Want to listen to industry news and views on the way to work? Catch a quick video on a lunchbreak? Prepared Foods now goes anywhere—and everywhere—to cover critical topics.

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.

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.

Poll

2022 SEGMENT GROWTH

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Prepared Foods

March 2022

Cover Story

State of the Food & Beverage Industry 2022

Features

Sauces, Dressings and Spreads Angle to Fulfill Tastes, Trends

Dairy Products are Booming Thanks to Health- and Comfort-Conscious Consumers

At-Home Breakfasts Offer Broad Appeal

Thirsty Consumers Reach for What’s Good for People and Planet

Prepared Meal, Entrée and Pizza Producers Stay Busy to Keep Consumers Happy, Healthy with At-Home Options

At-Home Work and Comfort Create Opportunities for Snacks, Confections

Innovation in the Bakery Category Balances Health and Indulgence

Departments

Food Science— For Eyes & Ears | March 2022

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