The annual meeting and expo for the Institute of Food Technologists attracts members of the food industry from across the globe.
July 12, 2016
IFT16 will take place July 16–19 at McCormick Place in Chicago. This year’s theme is “Where Science Feeds Innovation,” and the event is hosted by the Institute of Food Technologists (IFT).
American takeout standbys like pizza and Chinese food should watch their backs, because Mexican cuisine is close behind, says the “Global Palates 2015” report from the National Restaurant Association.
Snack mixes embody the collective driving force of today’s snack industry—a little something different, packed with innovative flavors and loaded with better-for-you benefits.
The appeal of snacking continues unabated. According to Jeff Manning, chief marketing officer, Cherry Marketing Institute, Dewitt, MI, consumers are snacking more than ever.
According to findings by Rabobank, outlined in its Jan. 2015 report “The Popcorn Blockbuster,” popcorn is experiencing a renaissance. Once considered an unhealthy movie-time junk food, popcorn is now considered among consumers—especially choosy millennials—to be an appealing, healthy snack.
Bold and ethnic flavors and breakfast products breathe new life to frozen snacks and appetizers, while slight better-for-you tweaks seek to attract attention.
The frozen snacks and appetizers category is seeing growth as consumers ask for—and brands attempt to deliver—bold, international flavors to complement traditional, tried-and-true favorites. As always, millennial consumers remain vital to the success of this segment of frozen foods.
The cracker market, like many other snack segments, is in an evolutionary state. If you ask Craig Lieberman, president and founder of Denver-based 34 Degrees, changes in the category span “from the types and styles of crackers to the location and placement of crackers in the store.”