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The Point of Difference: How to Stand Out from Competitors
RECIPE TO RETAIL: Part 15… With the glut of food products in North America, it’s not easy to stand out and be noticed by consumers. Powerful global giants who shout the loudest get the attention. Where does that leave smaller…
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Ingredients Provide Solutions
The food ingredients industry is continually evolving to help food processors keep pace with changing consumer trends. Ingredient manufacturers and distributors are bursting with solutions that: enhance flavour, mouthfeel and eye-appeal; reduce less desirable nutrients like sugar and sodium; replace…
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Health Food Barometer: 7 Opportunities
With today’s rapid rate of new product launches, it’s crucial for brand owners to keep an eye on food trends. The CHFA East trade show is an excellent barometer to gauge changes in the health food movement and spot emerging…
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A Tighter Turnaround
At this year’s Research Chefs Association Conference in Dallas, Texas, I had the pleasure of attending a panel session entitled “Product Development: The Good, The Bad and The Ugly.” One of the interesting points that came out of the seminar…
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Island Chowder
Getting a thick, creamy Prince Edward Island seafood chowder into the marketplace is the culmination of years of working at his craft for chef Greg Aitken of Charlottetown, P.E.I. Whether it’s winning best chowder accolades in the annual Shellfish Festival…
