Sentences with phrase «traditional food consumers»
«Traditional food consumers or anyone without a flat - top grill can use [the precooked Philly steaks].»
http://www.fooddrink-magazine.com/ Not exact matches
Rather than go stale, A&W has in recent years targeted millennial consumers instead of its traditional Baby Boomer crowd, undertaken an ambitious urban expansion and noisily advertised its efforts to improve food quality.
«The traditional food model is shifting and we continue to see an increase in more health - conscious consumers who are seeking new options and services that fit easily and effortlessly into their lifestyle,» said Jeff Hamilton, president of Nestle Foods Division, in a prepared statement.
But with Amazon's promise to make price - cuts and consumer preferences generally veering towards healthy, organic foods, grocery store investors likely fear that Whole Foods could cut deeper into the market shares of traditional grocers like Kroger — as well as their suppliers.
«The consolidation of [Amazon and Whole Foods] is likely to accelerate the trend we have already seen among Millennial consumers who have rejected traditional Big Food brands in favor of more authentic, trendy offerings,» Credit Suisse analyst Robert Moskow wrote in a note to clients.
The executive pointed out that Ritual does hold some competitive advantages over traditional food delivery models, where delivery charges can be onerous for consumers.
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UB launched its McVitie's Digestives in China in 2012 via traditional retailers, and since introducing the brand to the market, Chinese consumers have taken a real liking to these wholesome British food icons.
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«Our goal is to begin introducing traditional Filipino [food] under a new brand that is more accessible to the typical specialty food consumer, but still speaks to the Philippine heritage,» Brand Manager P.J. Quesada says.
As consumers demand cleaner ingredient decks free of artificial food dyes, flavors, sweeteners, and preservatives, bakers have been forced to «re-formulate» their traditional recipes in order to accommodate this growing trend.
«Milk, most cheeses, butter, yogurt, buttermilk, and even whey fractions typically are considered traditional foods with minimal processing,» placing them within consumers» concepts of what real actually means.
«Their strong technology foundation and flavor expertise provides an authentic dairy taste profile that consumers expect, while meeting the current product development challenges facing our industry, including healthier and more convenient versions of traditional food and beverages.»
According to Mintel, two thirds of consumers rank authentic, traditional flavors as the most important factor when choosing ethnic foods.5 From a culinary perspective, authentic regional Mexican cuisines — from Mexico City street vendors to moles of the Oaxaca region — are major influences in recipe and formulation development.
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However, if the frozen food market is to really assert itself with consumers, its packaging must reflect its core strengths of health and sustainability and revamp the traditional image of frozen food: one of value and convenience, but not of luxury or premium quality.
ICL Food Specialties and Porlammin said their product, Bekaplus DV 170, is a vegan substitute that offers all the qualities consumers expect from traditional hard cheese — from melting behavior and consistency to the look and feel.
Senior food and drink analyst at Mintel Amy Price says: «Our research shows that younger consumers are most likely to snack due, in part, to older consumers seeing a loss of appetite as they age, as well as older generations having experienced more traditional upbringings where eating three square meals a day was the norm.
Nearly half of consumers state that they want more fibre in their diet, 2 and they are increasingly looking beyond the traditional sources to get it.3 As a result, there is an unmistakable opportunity for food and beverage manufacturers to produce fibre - fortified products that answer consumers» health and taste demands.
The Pavilion focuses on Hispanic and Latin American products for the restaurant, foodservice and retail market, specifically new and traditional, authentic ingredients, flavors, products, prepared foods and private label products — offering restaurant and foodservice operators the opportunity to stay on top of consumer's growing interest in cuisine with no ethnic boundaries!
Consumers have long been aware of sweet potatoes as a seasonal food, but recent diet trends have raised the profile of the traditional American vegetable all year round.
Some groups are keen on stopping the deployment of Golden Rice by raising speculations that a) it will threaten food security by contaminating traditional rice varieties, b) it is being forced to farmers and consumers as a complete solution to VAD, and c) its lengthy development shows that it is a false solution to VAD.
Disruptive and emerging technology that may decide how the food industry interacts with consumers is asking big questions as to whether traditional foodmakers are prepared for this shift in opportunity.
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Lists of so - called «no - no» components direct manufacturers toward ingredients, formulations, and front - of - pack label claims to appeal to three consumer expectations: no food additives or synthetics; ingredients listed with commonly used names, without chemical or artificial implications (think «vitamin E» instead of «tocopherol» or «tocotrienol»); and minimal processing using traditional techniques that are not perceived as artificial.
Consumers already love Good Food Made Simple's traditional egg and potatoes bowls, but their in - house chef wanted to make popular Sunday brunch dishes something that can be enjoyed every day of the week, too.
This feed event will look at novel approaches involving both traditional and alternative protein sources, focusing on routes to market success and how best to tackle the inherent challenges along the way: ensuring food safety, minimizing production costs, maximizing nutritional qualities, navigating the regulatory environment and securing consumer acceptance.
In fact, as many as 50 % of consumers now are seeking more plant - based foods in their diet and 40 % are open to reducing their traditional meat consumption.
The face to face event, our first, will look at novel approaches involving both traditional and alternative protein sources, focusing on routes to market success and how best to tackle the inherent challenges along the way: ensuring food safety, minimizing production costs, maximizing nutritional qualities, navigating the regulatory environment and securing consumer acceptance.
It was argued by consumer groups that with the rapid changes occurring in food manufacturing, packaging and retailing that consumers could no longer rely on traditional wisdom and habits to dictate how long a food may be stored.
With consumer's eating habits trending toward low - carb and reduced - fat foods, sandwich bread and pizza crust are losing their popularity; and that is causing traditional fast food franchises to not perform as well as made - to - order restaurant concepts.
But the traditional vanilla bean is starting to enjoy a renaissance, thanks to consumer demand for all - natural foods and beverages.
«It also generates millions of dollars in annual funding for local charities and community groups and will not slug consumers with higher prices that a traditional container deposit scheme will,» said Gary Dawson, Australian Food and Grocery Council CEO.
Tropical Traditions also restored traditional methods of producing coconut oil by hand, and also worked to provide consumer access to other traditional products that had fallen out of favor in the U.S. market, but for which there was a demand from health - conscious consumers interested in sourcing food outside the corporate commodity food supply kept cheap by government subsidies.
The first ready - to - drink Bloody Mary product of its kind in the country, LiDestri's Bloody Mary is a wine - based libation sold with alcohol in it, making it much more desirable and consumer - friendly than the traditional alcohol - free mixes currently available in the U.S. To help get attendees excited about its newest product that is served in a trendy pouch, LiDestri enlisted in the help of Food Network star Emily Ellyn, who won a Silver medal in the Hoptails Mixology Competition for her «Pineapple Express Hats off to Ham Bloody Mary Brew» made with LiDestri's Bloody Mary.
(1) to protect and promote breastfeeding, as an essential component of their overall food and nutrition policies and programmes on behalf of women and children, so as to enable all infants to be exclusively breastfed during the first four to six months of life; (2) to promote breastfeeding, with due attention to the nutritional and emotional needs of mothers; (3) to continue monitoring breastfeeding patterns, including traditional attitudes and practices in this regard; (4) to enforce existing, or adopt new, maternity protection legislation or other suitable measures that will promote and facilitate breastfeeding among working women; (5) to draw the attention of all who are concerned with planning and providing maternity services to the universal principles affirmed in the joint WHO / UNICEF statement (note 2) on breastfeeding and maternity services that was issued in 1989; (6) to ensure that the principles and aim of the International Code of Marketing of Breastmilk Substitutes and the recommendations contained in resolution WHA39.28 are given full expression in national health and nutritional policy and action, in cooperation with professional associations, womens organizations, consumer and other nongovermental groups, and the food industry; (7) to ensure that families make the most appropriate choice with regard to infant feeding, and that the health system provides the necessary support;
The growing consumer demand for protein — and the lack of new farmland to raise more livestock — could make insects an attractive alternative to traditional protein sources, according to a July 13 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.
Our delicious nutritious foods are inspired by traditional recipes made for busy, health - conscious consumers.
The pair of German plant biologists who authored the piece argue that nearly extinct varieties of wheat, like einkorn and emmer (aka farro), could create new niche markets for farmers, diversify ecosystems, boost local food security, revive traditional recipes — all while satisfying consumer demand for food that makes you feel like you're traveling back to a simpler time (a Paleolithic time, perhaps?).
11 Hence the proliferation of soy products resembling traditional American foods - soy milk for cows milk, soy baby formula, soy yogurt, soy ice cream, soy cheese, soy flour for baking and textured soy protein as meat substitutes, usually promoted as high protein, low - fat, no cholesterol «healthfoods» to the upscale consumer increasingly concerned about his health.
Direct to consumer pricing model: At Traditional Foods Market, each one of our custom made whole food supplements is available at consumer direct pricing.
The Latin American food pyramid illustrates consumers how to eat the healthy and traditional Latin American Diet.
Today soy protein isolate forms the basis of a $ 1.6 billion market of imitation foods — from tofu burgers to soy milk — purchased by consumers who have accepted the fallacy that traditional foods are bad for them and must be avoided.
«We started to look at how we could get more traditional pet food feeders to come over the line, because there were barriers — the handling of frozen raw foods required a little bit more [effort] from the consumer,» he says.
«Through consumer education about nutrition and the alternative foods available for their pets, retailers are able to convert consumers from feeding traditional kibble and canned food to more species appropriate, wholesome and nutritious foods such as raw,» he says.
The more traditional risk of litigation in the area of food products is when something has gone wrong and could result in a health risk to consumers.
While some critics of food truck liberalization have argued that reforms and more competition would be unfair for traditional restaurants, competition is not about «fairness» but rather allowing competitors to determine what services they want to offer and allowing consumers to make choices.
Our client is a VC backed, direct to consumer pet wellness brand whose mission is to disrupt the traditional pet food market.
Just as traditional enclosed retail spaces are evolving into more diverse places for consumers to incorporate uses such as apartments and medical offices, food halls include much more than mass - market restaurants.