Years back, the brilliant Howard Moskowitz wrote a book called “Selling Blue Elephants.” It’s an ideation exercise centered on Rule Developing Experimentation.
A full slate of informational sessions, case studies, equipment analysis exercises and more await attendees at the Sanitary Design Workshop in Chicago on March 17-18.
Snack producers and bakers have expanded their explorations into sweet-savory profiles, with sweet-salty, sweet-spicy and sweet-herbal all gaining favor.
POP Gourmet Foods, Tukwila, WA—a manufacturer of high-end popcorn products, as well as chips and croutons—maintains an international customer base in mass merchandise, warehouse/club, specialty and traditional grocery, foodservice, airlines and hotels, among others.
To capture the attention of pizza consumers at retail, manufacturers need to focus on product attributes currently driving stronger performance in this relatively flat category.
The upscale POP Gourmet concept has gained significant momentum since its inception—and the company continues to build energy through co-branding, diversification beyond popcorn and international expansion.