- by Daniel Granderson
- March 19 2018
- food and beverage
- food trends
- holiday shopping
Packaged Facts in the News: Easter a Popular Holiday for Food Gifting
The Easter egg remains iconic, but the holiday is also becoming a popular time to give food gifts, finds a recent Packaged Facts study.
- by Daniel Granderson
- December 18 2017
- beverage trends
- culinary trends
- food trends
- prepared foods
Prepared Foods, Packaged Facts, and Predictions for 2018
Forecasting the next big food & beverage trends is never easy, but “Prepared Foods” magazine recently released predictions for 2018, including insights from Packaged Facts.
- by Noah Miller
- October 11 2017
- food retail
- food trends
- meal kits
Meal Kit Service HelloFresh Considers IPO
HelloFresh's consideration of an IPO comes on the heels of the underwhelming response to the Blue Apron public offering.
- by Noah Miller
- July 13 2017
- food ingredients
- food research
- food trends
- meal kits
17% of Adults Receive Meal Kit Delivery
In terms of convenience, the food industry already offers prepared meals. Meal kit delivery offers consumers involvement in their food experience, and to many this is critical.
- by Noah Miller
- June 15 2017
- food ingredients
- food trends
- market research
- meal kits
Meal Kits Successfully Get Fresh with Consumers
Blue Apron’s public filing is in line with the market outlook analysis in the first edition of Packaged Facts’ Meal Kit Delivery Services in the U.S. (April 2016), which predicted that robust growth for meal kit delivery services would see the biggest players going public.
- by Daniel Granderson
- April 18 2017
- beef
- food and beverage
- food trends
- meat
- poultry
Heads Up on Humane in Meat and Poultry Industries
Consumer concern over animal welfare issues has reached critical mass in the meat and poultry industries, creating a new generation of challenges and opportunities.
- by Daniel Granderson
- March 2 2017
- food and beverage
- food formulation
- food ingredients
- food labels
- food retail
- food trends
- healthy eating
- healthy snacks
- salty snacks
- snacks
Alternative Ingredient Snacks are for City Folk
Americans living in urban areas are the biggest fans of alternative ingredient snacks, even more so than people who live in suburban areas and far more than those living in rural settings. The differences are most pronounced for pulse- and seaweed-based snacks, but the pattern holds true for every type of alternative ingredient salty snack and cracker; rural snackers are just less interested.
- by Daniel Granderson
- February 27 2017
- celiac disease
- food allergies
- food and beverage
- food formulation
- food ingredients
- food labels
- food retail
- food trends
- gluten free
- gluten free label
Gluten-Free: More Than A Matter of Trust
For the millions of people who have celiac disease the various gluten-free certifications are of great value, not only helping them to manage a serious health condition, but providing psychological and emotional relief as well.
- by Daniel Granderson
- February 16 2017
- food and beverage
- food formulation
- food ingredients
- food labels
- food marketing
- food packaging
- food retail
- food trends
- kids
- kids food
- moms
Marketing kids’ foods: threading the health needle
The kids’ food and beverage market is particularly challenging because industry players must market to children and parents at the same time. This means delivering on healthfulness: Nearly half (46%) of parents list nutritional value as most important when choosing foods at the supermarket for their children, the highest response rate among 16 choices.
- by Daniel Granderson
- November 10 2016
- breakfast
- breakfast trends
- food and beverage
- food beverage
- food packaging
- food presentation
- food research
- food retail
- food trends
- healthy snacks
- snack foods
- snacking
Blurring the breakfast food lines: breakfast or snack?
Consumers continue to embrace snacking—not only as viable daypart option but also as a paradigm through which to view eating in general (smaller, more frequent meals). This has caused and will continue to cause changes in consumers’ relationships with traditional breakfast foods.
