The dynamics of the kids’ food business have changed dramatically in recent years. In a nutshell, typical macaroni and cheese isn’t going to cut it when a kid can have noodles shaped like their favorite cartoon character. Or, what fun is using a spoon to eat yogurt or applesauce when you can squeeze it? Taste is no longer the only qualification needed to be a kid-friendly food. In fact, it’s become quite a juggling act for any company or brand that tries to break into this growing market. Shif...
January 16, 2014Consumption of seafood in the United States continues to decline incrementally, according to the recently released Fisheries of the United States, 2012 report from the National Oceanic and Atmospheric Administration. According to NOAA data, Americans on average consumed 14.6 pounds of seafood in 2012, compared with 16.5 pounds in 2006 - a 14% drop. Incremental decline has been evident since the Great Recession. The report notes that while most fish caught in the U.S. is consumed as seafood, ...
November 12, 2013Processed food manufacturers are finding themselves in a confounding situation. The processed food industry’s turnover from artificial to natural ingredients continues with a vengeance, and food additives are ground zero. Consumers’ preference for clean labels has continued to expand, and the food additives industry is running hard to keep up. For example, major industry R&D investment is driving the release of new naturally sourced colors applicable to a growing number of food categories. The i...
November 8, 2013Food from Italy, Spain, Morocco, Greece, Turkey and other countries that border the Mediterranean Sea have long been popular in the U.S., but today’s curious eaters are digging deeper to find new dishes and turning to new outlets for fresh and healthful meals. At the National Restaurant Association Show in 2013, the popularity of this fare was on display in everything from tapas-centric heat-n-serve foods, flatbreads and wraps, to Mediterranean-inspired stuffed meat and cheese items. Newly p...
October 16, 2013Move over Parisian macarons and Pennsylvania Amish whoppie pies: Brazil’s beloved brigadeiro (pronounced bree-gah-day-ro) may be next in line as America’s latest sweet snack trend. A traditional treat at Brazilian social events, this humble confection is made with chocolate, condensed milk and butter that are slowly cooked down to a smooth, creamy consistency. Once cool, the chocolate is scooped into rounds and rolled in toppings such as chocolate or multi-colored sprinkles, nuts or coconut. Bri...
August 15, 2013