Foodservice

Fast food chains across the country are attempting to reverse the trend that accelerated when the first Big Mac rolled off the conveyor belt in 1968 — all in response to America’s expanding waistline.

A number of major chains have recently turned to salads, healthier sandwiches, even fruit, and their websites have been reformulated to allow for nutrition and ingredient information. For the most part, fast food establishments are trying to overhaul their image of being a repository for all things unhealthy. It seems to be working. Over the past year, fast food companies reported a 16 percent growth in servings of main dish salads, according to the market research firm NPD Group.

At McDonald’s that means “premium salads” such as … [Read more…] about Fast food moves beyond the burger

In their relentless pursuit of a healthy diet, many consumers are turning to a new breed of egg.

Designer eggs, produced by chickens fed sea kelp, flax seed and other nutritious ingredients, are finding their way to more and more markets and menus. Some consumers say they even taste better than regular eggs, and sales are booming. [Read more…] about Dieters drive sales of nutrient-enhanced designer eggs

“We believe,” says Ari, “that people can taste the difference, that if they can afford it, they happily will pay more if they know why they’re paying more and can taste it.”

https://www.reveries.com/reverb/food_marketing/weinzweig/

Quiznos Sub aspires to be a leader-not just in sandwiches,but the industry overall. For CEO Rick Schaden, that means going places quick-serve isn’t known to tread.

In the modern era of restaurants, the industry is unquestionably dominated by entrepreneurs, not restaurateurs. This is not necessarily a bad thing, unless said entrepreneur doesn’t care about the food. It is still the restaurant industry, after all, and whatever the financial motivations might be-and we all want to make money-food is at the heart of the business.

read the article https://www.qsrmagazine.com/issue/interview/rick_schaden.phtml

https://www.colette.fr/news/12_03/letter_12.html

Preserves… Yummmmmy ! The perfect medecine for the blues.
Back to childhood, to jam and marmalade and preserve on loaf-sized bread-slices and pancakes, by spoonfuls or on a piece of cheese or a vegetable. The TH/PR (pronounce Ter-prer) the MT/CH (emter-sher) and BL/CT are a new line of body-care products for the sweet tooth. This brand new jelly concept created by Claudine Morne with a packaging by ich&Kar will be first launched at colette’s. 1 plant 1 fruit = Yum !
Mint/Chasselas Grapes – Thyme/Plum – Basil/Lemon – Eucalyptus/Muscat Grapes – Verbena/Canada Apple

Companies such as Kraft and Nabisco are repackaging staple foods to be eaten in cars — and minivans and pickups. They’re betting that even the most safety-conscious soccer parents and overscheduled entrepreneurs will gladly snap up mobile meals: yogurt in a tube. Or chips in stacks, not bags. Or portable soup, snuggled into a cup holder.
[Read more…] about Drivers shift to eating on the go

Companies such as Kraft and Nabisco are repackaging staple foods to be eaten in cars — and minivans and pickups. They’re betting that even the most safety-conscious soccer parents and overscheduled entrepreneurs will gladly snap up mobile meals: yogurt in a tube. Or chips in stacks, not bags. Or portable soup, snuggled into a cup holder.

“People want foods they can eat with one hand,” says Mike Diegel of the Grocery Manufacturers Association. “For some people, the time saved is more important than the process of preparing a meal. We’re looking for convenience in everything we do.”

Campbell’s launched its Soup at Hand line last year with four soups. The response was so positive, company spokesman John Faulkner says, that officials expanded the line to 11. Three flavors — pizza, Mexican-style fiesta, and chicken and stars — are aimed at restless, car-bound kids.

Kellogg’s sells a breakfast cereal that can be eaten without milk, bowl or spoon: It’s shaped like a candy bar, with the milk baked in with the cornflakes. Another company makes an easy-to-eat taquito in a peel-down bag.

One-handed eating is growing along with commute times — the average Portland-area commute is 24.4 minutes, up from 20.9 minutes in 1990, according to the Census. Also, families are moving farther outside the urban growth boundary, so there’s less time for sit-down meals.

Instead of reading recipes, stressed-out parents all over the metro area are grabbing and gulping as they rush their children from one activity to another, tubs of snacks in tow. [Read more…] about Drivers shift to eating on the go