Formulation Strategies - Articles - Page 5

Formulation Strategies | Holiday Dinners

(Stuck at) Home for the holidays?

September 7, 2020

As much as we may hope for traditional gatherings over the holidays, this year’s celebrations will certainly look different because of COVID-19. But younger consumers were already driving changes to holiday celebrations.

Formulation Strategies | Lunch Trends

Changing consumer lifestyles and eating behavior in response to COVID-19

Meat and poultry has become an increasingly attractive lunchtime meal option.

Richard Mitchell

June 11, 2020

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It is the perfect storm for the lunchtime consumption of meat and poultry.

PLATED PHOTOS ARE ALL PHOTO COURTESY OF DICKEY’S BARBECUE RESTAURANT

Formulation Strategies | Barbecue Trends

Barbecue Trends: Where there's smoke...

Elizabeth Fuhrman

March 17, 2020

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Barbecue is growing moderately in restaurants, with overall barbecue menu items growing 11 percent from the fourth quarter of 2016 to the fourth quarter of 2019, according to Chicago-based Mintel International’s Menu Insights (MMI).

Formulation Strategies | Meat Snacks

Attacking snack appeal

With more consumers increasing snacking activity, merchandisers are in position to boost meat and poultry revenues with new options and by spotlighting the proteins' attractive attributes.

Richard Mitchell

January 23, 2020

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The snacking sector is increasingly rich with opportunity for meat and poultry merchandisers.

FoodMaven, Ultreia bring unique dishes to patrons

November 14, 2019

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Adam Branz, executive chef, Ultreia, explains the growth of the restaurant and the ways in which Ultreia benefits from its partnership with FoodMaven.

Formulation Strategies | Breakfast Trends

Protein dominates breakfast

Meat and poultry product formulators can give consumers the protein they want with the full flavor and quality they desire.

Elizabeth Fuhrman

November 6, 2019

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The majority (64 percent) of U.S. breakfast eaters think a healthy breakfast should be high in protein, finds Chicago-based Mintel International’s Breakfast Foods — U.S. report, published in July 2018.

Formulation Strategies | Holiday Dinners

New traditions in holiday meals

Tradition with a twist: Younger families make their own holiday traditions with smaller portions, exotic meats and convenience.

Megan Pellegrini

September 17, 2019

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Holiday meals still feature traditional proteins such as turkey and ham. But younger families also embrace smaller portions, deboned meats and convenience with pre-made meal kits or restaurant takeout.

Cartoon of Couple Dining and Businessman Running

Formulation Strategies | Lunch Trends

Lunch options change as lunch consumers change

Lunch on the run: Lunch is changing because lunch eaters continue to change.

Megan Pellegrini

June 20, 2019

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When McDonald's delivers, it’s pretty clear lunchtime rules don't apply anymore. Uber Eats, DoorDash and flexible delivery or pick-up policies are changing how consumers view their lunch (or snack) options. Lunch formulations are changing because lunch consumers are changing.

Independent Processor's Prime Cuts

A middle ground between meat and plant

Sam Gazdziak

June 19, 2019

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Hybrid blends of meat and vegetable proteins are entering the marketplace.

Formulation Strategies | Barbecue Trends

A new spin on barbecue

Classic preparation method expands reach in non-traditional areas and flavors.

Elizabeth Fuhrman

March 15, 2019

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Originally used as a sauce to flavor meat at barbecue restaurants, many different varieties of barbecue exist today, ranging from sweet to sour to spicy and appearing on a multitude of proteins.