Smithsonian.com’s K. Annie Smith recently published a fascinating post on the improving market share of traditional instant or ready-to-drink (RTD) coffee. In the United States, those brands haven’t fared well recently; the rise of Starbucks and the specialty coffee trend have shifted consumer tastes in a more high-end direction, and capsule coffee brewers have captured… Continue reading <span class="meta-nav">→</span>
Trends inform and inspire all of our work. In the food industry, this means knowing when cupcakes are “out” and doughnuts are “in”; what’s happening with the FDA’s decision on the GRAS designation of partially hydrogenated oils (PHOs); and what the next hot protein ingredient will be (could it be microalgae powder? or, perhaps, cricket… Continue reading <span class="meta-nav">→</span>
As a Girl Scout Cookie order form was shared around the office this year, there was a noticeable absence of a “no hydrogenated oils” banner from fan favorite Samoas, Tagalongs, and the ever-popular Thin Mints, which, together, make up 57% of Girl Scout Cookie sales. We couldn’t help but ponder how, in light of recent… Continue reading <span class="meta-nav">→</span>
Food Safety Modernization Act Since the Food Safety Modernization Act (FSMA) was signed into law in 2011, the food industry has been faced with the prospect of greatly increased safety and transparency regulations. Today, those changes are still being rolled out—from much more frequent FDA inspections to stricter requirements for produce—and some regulations are still… Continue reading <span class="meta-nav">→</span>
During my teenage years, I worked at a local frozen custard stand. Our uniforms consisted of button downs and bow ties. We punched in with paper time cards. Orders were taken and called out in paperless fashion. It wasn’t quite Mayberry, although it did have a distinctive charm marked by nostalgia. Coupled with delicious frozen… Continue reading <span class="meta-nav">→</span>
At MarketPlace, we’re all about food, and for several of us that includes growing some ourselves. That means we have a more than passing familiarity with the old-fashioned seed catalog. These catalogs go back to the seventeenth century in Europe, with the first American version established in 1784. Since that time, seed companies have expanded,… Continue reading <span class="meta-nav">→</span>
Specialty coffee is one of the biggest recent trends in beverages. Over the last couple of years, the sector has seen the founding of a new consumer-facing publication, a hot startup mail-order service, and numerous local and, increasingly, national roasters and coffee shops. Specialty coffee has gained something like the culture surrounding wine and craft… Continue reading <span class="meta-nav">→</span>
Going gluten-free isn’t new to us. As a food branding agency, staying apprised of food industry opportunities and challenges is part of the gig. So, when the chance to attend Gluten and Allergen Free Expo arose, our team was delighted to plan a trip dedicated to partaking in the gluten-free exchange of knowledge (and samples).… Continue reading <span class="meta-nav">→</span>
Our food industry friends over at IFT posted a fantastic 2013 recap/aggregation of food industry trends in America. Here are a few tidbits that we’ve been discussing internally and with some of our clients recently about eating in America. Trend: What’s most important to Americans when selecting food? Taste (89% of consumers), price (71%, down… Continue reading <span class="meta-nav">→</span>
As we look to the New Year, we look forward to new projects, new partnerships, and, of course, new food trends. Here’s a look at the food and beverage trends set to take center stage in 2014. 1) Donuts: Not only have these doughy delights taken 2013 by storm (move over, cupcake), they are set… Continue reading <span class="meta-nav">→</span>
Transparency. It’s what consumers have come to expect from the brands they buy, especially when it involves their food. It’s why many brands have turned to transparency campaigns to communicate their commitment to consumers. From the geographic origin of ingredients to how – and by whom – they are grown and harvested, consumers expect more… Continue reading <span class="meta-nav">→</span>
A Thanksgiving menu with a trend-inspired twist While recalling classic dishes that make Thanksgiving meals memorable, we reimagined a classic turkey day menu with inspiration from some of our favorite food trends. From the donut domination of 2013 trends to the predicted popularity of ginger in 2014, here are a few dishes and drinks that we… Continue reading <span class="meta-nav">→</span>
During the power outage that halted Super Bowl XLVII, one tweet made a bright impression, becoming one of the most retweeted messages of all time. The tweet itself: “Power out? No problem.” It was accompanied by an image of a dimly lit Oreo and the caption “You can still dunk in the dark.” In addition… Continue reading <span class="meta-nav">→</span>
It seems that every few weeks, a little-known (often exotic) fruit or veggie is declared the next superfood. By moving so quickly from one proclaimed superfood to the next, we’re left to semi-seriously infer that the previous one failed to live up to its moniker and (innumerable) promises. This fact, however, doesn’t stop certain stripes of… Continue reading <span class="meta-nav">→</span>
Our client IOI Loders Croklaan recently tasked us with the unveiling of their latest product, a line of colored and flavored shortenings called FuseRite™. Through solid communication and a strategic ingredients marketing plan, we established the following: Primary goals: Stress FuseRite’s versatility; clearly communicate that it makes the job of product development easier; and highlight… Continue reading <span class="meta-nav">→</span>