Pork rinds are probably the most misunderstood item in the snack category. This is surprising, because people have been eating pork rinds—also called pork skins—as long as they have been eating pigs. One of the world’s first snack foods created thousands of years ago, and favored in the southern states, pork rinds are a simple combination of fried pork skins and salt.
Analysis from Frost & Sullivan indicates that changing lifestyles and consequent dependence on processed, packaged and pre-cooked foods is increasing the sales of flexible packaging. Rigid packaging is visibly giving way to flexible packaging due to the latter's lightweight, superior barrier properties and prudent use of materials.
The ‘Hispanization’ of the American palate has been a strong trend for the past five years according to Stephen Palacios, executive vice president at consulting and marketing research company Added Value Cheskin. Palacios cites research by the Food Marketing Institute, discussing the trend that is becoming more mainstream, but hasn't yet reached its peak.
Foodservice research and consulting firm Technomic peers ahead to the food trends that may significantly impact the restaurant industry in 2013. The insights are based on site visits evaluating the restaurant scene in cities across the country as well as interviews and surveys of operators, chefs and consumers, backed up by qualitative data from its extensive digital resources and quantitative data from its vast MenuMonitor database.
A recent consumer satisfaction survey indicates that consumers feel better about products from Sara Lee, now a Hillshire Brands company, and Quaker Oats than they did a year ago, but aren’t as crazy about Kraft Foods.
I recently conducted an online survey, asking gluten-free consumers whether breads, rolls, sweet goods and other baked products on the market today meet their expectations for taste, texture and nutritional quality.
Big food makers face a big challenge in the coming year: Consumers want to eat even "smaller," not meaning eating less, but eating locally grown. People are being inspired by street vendors and the fresh veggie trend, according to research firm Culinary Visions.
The snack bar market has blossomed at twice the rate of other snack food sectors and at almost three times the rate of the overall packaged food sector during the past 10 years, says Rabobank Group’s latest report, ‘Never Eat More Than You Can Lift.’ One of the leaders of the pack in the category is Clif Bar & Co., according to the report.
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