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More results of the bad economy: U.K. consumers are buying less bread and making what they buy go further, even if it means eating stale bread. Meanwhile, supermarkets hit by shoppers' reluctance to purchase bread are pressuring suppliers for cheaper products.
Health is usually not a driver in confectionery purchases and consumption, but the growing interest in ‘natural’ as a whole has made an impression in this market and is pushing a move by processors to adopt clean-labeling in the industry.
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.
The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.
Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry.
With access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.
Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.