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hot food trends for 2010
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spotting trends in food is essential to understanding what food consumers are doing now and more importantly may be doing in the future. and it appears that this year’s trends - like “cocooning” - may stick around a little longer, according to research from ‘thefoodpeople’. 2009 has been a tough year, although food has held up well compared to other sectors. looking forward to 2010 thefoodpeople expect to see all of the main macro factors including economic, political, technological and environmental to be equally influencing food trends over the next year. as such, the trends that are expected to grow or emerge in 2010 are an evolution compared to 2009. the trends they expect to see in 2010 include food cocooning, global comfort food and “like our previous generations”. consumers will attempt to reestablish the heart of the home in the kitchen through more home cooking or at least greater interaction with food, sunday lunches and informal dinner parties. why? to make themselves feel good by providing for their families. in a time when many consumers have changed their shopping status quo’s we expect to see consumers demanding more opportunities to personalize their food products, we’ve seen examples of this in niche areas but expect to see more mainstream customization in 2010. with in excess of 1.8 billion people now online the researchers expect to see more ifood with web based food products and services. this could include more food by mail, food personalization, more online ordering and reservation, digital people power and perhaps new players in food distribution. in many countries consumers have spent less in restaurants (with the exception of quick service restaurants) and this might not change noticeably until 2011. as such restaurants will continue to evolve with initiatives such as no reservations, happy hours, main stream pricing and a move towards more local ingredients and recipes. on the subject of local, local food has been around for many years but thefoodpeople expect to see local in every area of food from the farmers market to the global mega brands. on the back of value and an anti restaurant movement more street food is likely including pop up dining, food trucks and street vendors selling fresh tasty and authentic food without what some believe are the unnecessary overheads of the restaurant environment. simplicity will have a greater voice in food over the coming year with brands and restaurants alike cutting waffle and selling fewer ingredients for a greater taste delivery. despite being hugely dependant in individual consumers ethical values, a surge in planet conscious eating as well as an increase in the backlash against industrialised food is forecast. the researchers also expect to see a trend towards frozen foods, with the category shaking the cheap and cheerful image of the past, evolving towards freshness locked in, extension of the pantry and total convenience. another trend involving the re-positioning of a current channel is that of vending, so expect vending to go premium, go hot and go interactive in 2010. despite the many counter trends, thefoodpeople expect eating habits and meal times to evolve in the face the 24/7/365 lifestyle with a blurring of meal times, greater reliance on fast food not just for food but also for coffee as well, solo dining and breakfast on the move. health will continue to drive food trends in 2010, with a rise in the numbers of products, initiatives and services driving improved national health such as diabetes and heart disease through balance, calories and exercise, even moving towards enforceable limits in some countries. in addition, the uk-based monitors of global food trends expect to see the evolution of products targeted at the health self starters with condition and aliment foods, kid’s health, positive nutrition, diy doctoring and health mood foods. as eating habits evolve, drinking habits should follow suit with products targeted at specific target groups with a rise in low / no alcohol beers and wines, micro beers and spirits, in home consumption, demystified wine and cocktails. each year certain cuisines have a lesser or greater influence on the food that we eat through tv, magazines, books, chefs, restaurants, products and services. the cuisines that we can expect to be inspired by in 2010 include the americas (including us, brazil, mexico, argentina, and peru), french bistro, scandinavia, vietnam, korea and japan. “in summary we expect 2010 to be about - simplicity; comfort and feel good; some scope for customization; degree’s of planet conciseness; food cocooning at home; local across all sectors; need for treats; a little trade up; being squeaky clean to gain trust and i-food,” thefoodpeople concluded. -->
Source :ausfoodnews.com.au
Date :
1
January
2010
Category :
Rest
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bertolli wants consumers to swap pizza for ready-in-12-minutes italian meals on oscars night. the unilever-owned frozen foods brand is launching a new campaign, called “italy is served,” during the awards ceremony this sunday. gaston vaneri, a marketing director who oversees unilever’s u.s. frozen foods business, said the campaign is part of bertolli’s strategy to communicate the quality and authenticity of its ingredients, even in a downturn.
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food flavour and ingredient companies, meanwhile, have to cater for this ongoing trend and find solutions to satisfy the multitude of demographic tastes, and are increasingly faced with a specialised market where demand is more and more specific and in need of convenience. of course, flavour and ingredient firms invest a lot in surveys and in research and development to find out what exact tastes the consumer wants and will want.
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freshness, portion control and convenience are driving opportunities for frozen entrée manufacturers as freezer food sheds its over-processed and drab image, a new report said. the popularity of frozen meals continues to grow but food manufacturers wanting to take advantage of this “must adapt to rapidly shifting consumer evaluations of the quality of frozen meals” , according to the hartman group white paper called “redefining quality in premium frozen dinners and entrées”.
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douglas r. conant, campbell’s president and chief executive officer, opened the meeting with an overview of the company’s strategies, recent performance and key success factors. conant said, “we have made great progress over the last five years, and we are winning in the workplace, in the marketplace and in the community. we believe in the power of being a focused food company and have sharpened our portfolio around three large and growing categories: healthy beverages, baked snacks and simple meals.
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while recent years have seen food snobs protest about their usage in modern day recipes, new research from mintel finds hot canned meat is well and truly back on the menu, as britain rediscovers the joys of this store cupboard staple.sales of hot canned meats* are steaming. in the last two years alone, sales have grown by a hearty 12%, compared to cold canned meats which grew just 4%. continued promotional activity has helped hot canned meats to grow its share of the canned meat market at the expense of cold meats by attracting new users.
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neesa agritech (napl), a agri-biotech company, has forayed into the frozen foods business with the brand name of ‘instant indian’. the company said it has planned to launch all major category of the food such as curries, breads, rice, snacks, and desserts. the company said that the instant indian range is designed keeping in mind indian cooking habits and the practice of home cooked meals.according to the company, it can be easily incorporated in the daily diet with the minimum of efforts.
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the current pace of life demands speedy solutions from the food industry. the ready meals market in western europe, one of the strongest performing areas of the food sector worth €7.3 billion in 2001, is set to grow to €8.7 billion by 2006. a new consumer insight programme, the result of consumer surveys, focus groups and interviews from market analysts datamonitor, presents ten key consumer insights for ready meal, prepared pizza and meal kit players.
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ageing boomers and diverse gen yers are finding new ways to fulfill their comfort food cravings, according to the latest generational comfort food culinary trend mapping report from america. the report, co-published by the center for culinary development (ccd) and packaged facts, confirms that consumers are passionate about their comfort foods, many of which stem from childhood favourites. in today’s changing food world, however, these dishes are evolving in sync with new values and lifestyles.
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each variety is prepared using recipes that offer the health benefits of low fat, high fiber, 100% vegetarian ingredients. kohinoor's frozen food line includes six culinary product categories, each emphasizing the traditional dietary staples of asia and india: meals & curries, breads, snacks, desserts, frozen vegetables, pastes & condiments. ankush arora, general manager of marketing for kohinoor foods, said: "the entire line of kohinoor's frozen foods is all natural and contains no artificial flavors, preservatives or harmful monosodium glutamate (msg) - just wholesome taste and flavor inspired by authentic indian and asian recipes.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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