Foodservice Topic | Prepared Foods

Foodservice

Culinary, consumer & menu trends guide new food & beverage formulations for both foodservice and retail products.

ARTICLES

Virtual Restaurant Pilot to Test the Future of Foodservice

Rich Products world headquarters serves as ghost kitchen for three new delivery-only virtual restaurants

June 11, 2021

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The global, family-owned food company will use Dolly’s, its Buffalo, N.Y.-based world headquarters’ kitchen, as a ghost kitchen to bring three new virtual restaurants to Western New York: Grilled Cheese Society, Monster Mac and The Big Melt, with more slated to launch in the coming months.

Q&A with Chef Todd Ketterman, Reser’s Inc.

A chef’s perspective on formulating with grains and seeds

June 9, 2021

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Prepared Foods talks Chef Todd Ketterman, culinary manager at Reser’s Inc. Reser’s, Beaverton, Ore., is one the nation’s largest manufacturers of refrigerated salads, side dishes, sauces and more for supermarket in-store deli departments as well as commercial and non-commercial foodservice operators.

Foodservice Brands Alliance

New organizational network focuses on accountability, simplicity, and transparency

June 8, 2021

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Diamond Crystal Brands, Idahoan Foods, Knouse Foods, and Mount Franklin Foods joined to launch the Foodservice Brands Alliance ("FBA" or the "Alliance"), the first dedicated network for manufacturers in the foodservice industry.

Häagen-Dazs Chameleon Cold-Brew Float

The new treat is exclusively available at Häagen-Dazs shops

May 19, 2021

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Haagen-Dazs Shoppe Company Inc. launched its Coffee Collection line of beverages and ice creams, featuring a new Chameleon Cold-Brew Float served exclusively at Häagen-Dazs Shops.

National Restaurant Association Show Names 2021 Food and Beverage Award Recipients

Plant-based proteins, exquisite flavors, premium ingredients, and more among the 24 groundbreaking food and beverage products honored

May 13, 2021

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These industry-altering products will shape what’s new and next for the future of food and beverage with flavorful and marketable items designed to satisfy customers’ taste and boost sales for years to come.

Upton's Naturals Partners with Dot Foods

Vegan brand ramps up restaurant and foodservice distribution of its meat alternatives

May 4, 2021

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egan food manufacturer, Upton's Naturals, teamed with Dot Foods, a food industry re-distributor. The new relationship will increase availability of the brand's popular 100% vegan meat alternatives for distributors, restaurants and foodservice customers nationwide.

ON THE NATIONAL MENU

Examining the Valued Secrets of Regional Recipes

Brands must preserve authenticity when innovating with international and regional flavors

Alyssa Hangartner

April 28, 2021

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Today’s consumer landscape is diversifying, and in turn, there’s been a shift in consumer expectations around international and regional flavors.

NEW ON THE MENU

A Survey of New Beverages for Restaurants and Non-Commercial Foodservice Operations

This month’s collection includes a MTN DEW cocktail, canned cocktails and sparkling waters

April 21, 2021

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Last fall saw Red Lobster Seafood Co. and PepsiCo, Inc. leverage their food and beverage brands with several new menu items, starting with the DEW Garita, the first official MTN DEW cocktail.

Advice for Pitching a New Foodservice Product

Ensure success by doing your homework regarding customer needs and strategies

Jeff Miller

March 29, 2021

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Although there may be a pandemic-related slowdown, there’s no stopping new product development targeted at the commercial and non-commercial foodservice sectors. To help readers with new product development strategy, Prepared Foods asked Jeff Miller, founder and CEO of Cutting Edge Innovation, to create a thought leadership series connecting R&D strategy to foodservice sales. Cutting Edge Innovation advises on foodservice strategy, sales, business development, and innovation. Miller also created an online course, “Turbocharge Your Foodservice Sales.”

What’s on the Menu: Global Foodservice Outlook

Predictions for changes in the competitive landscape for foodservice after COVID-19

March 17, 2021

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In many countries, including those in Europe and North America, COVID-related disruptions remain the most relevant driver of foodservice performance in the near term. The pandemic has accelerated several strategic elements of the foodservice industry, which will continue to drive agendas even after the current crisis ends.

IMAGE GALLERIES

2019 Spirit of Innovation Award Winners

Prepared Foods presented its 17th annual "Spirit of Innovation" awards for new product teams during the New Products Conference, Sept. 30-Oct. 2 at Chicago's Swissotel.

Learn more about the Spirit of Innovation Awards.

Posted: January 31, 2020

Plant Based Foods

Plant-based proteins aren’t just for vegans and vegetarians anymore as US consumers seek more protein in their diets and plant-based foods become more available and tastier. Higher demand for plant-based proteins is evidenced by the 19% growth in cases shipped of these proteins from broadline foodservice distributors to independent (one to two units) and micro-chain (three to 19 units) restaurant operators in the year ending March 2018 compared to same period year ago, according to The NPD Group. In-home consumption trends are also showing an increase in consumer demand with a 24% increase since 2015.

Posted: August 6, 2018

Improper R&D processing thick products virtually guarantee failures at the plant. MicroThermics has extensive experience processing thick products including puddings, cheese sauces, fruit sauces & purées, concentrates, ice creams, cream cheese, and more.

According to the research organization, Statista, the sales of cold-brewed coffee are forecast to reach nearly $1 billion by 2025, growing at a compound annual growth rate (CAGR) of 24 per cent from the base year of 2015.