It’s not enough to just offer teriyaki marinades today. They must be Mediterranean, mesquite or even gluten-free. Today’s flavors are exotic, yet practical, and are driving the industry to new cuisines.
According to Sara Danforth, new product development manager for St. Cloud, Minn.-based GNP Co., her company’s consumer research from late 2012 and early 2013 bears this out: Consumers continue to look for convenience at home, which pre-marinated proteins offer.