Bob Garrison came in from the cold. A founding editor of BNP Media's Refrigerated & Frozen Foods (R&FF) Bob has profiled industry-leading companies, explored corporate strategies and covered food product development trends at more than 150 leading private and CPG companies since 1989. He has chronicled the histories of leading brands and businesses, including Gorton's, ConAgra Frozen Foods (Banquet) and Swanson's frozen TV dinners. He also has interviewed or profiled such food industry leaders as Mike Harper (ConAgra), Don Tyson and frozen bagel icon Murray Lender.
Fusion cuisine? One source defines it as “the deliberate combination of elements from two or more spatially or temporally distinct cuisines.” What if you took this concept and applied it to the larger process of product development?
Last year found Michelina’s - at age 17 no less - changing its name to Bellisio Foods Inc. in recognition of founder Jeno Paulucci’s ancestral home of Bellisio Solfare, Italy.
Put together one very flat fresh-cut salads category, a deserving group of consumers and several opinionated processors - what do you get? The answer is “Extreme Makeover: Home (meal) Edition.”
Market researcher Packaged Facts, New York, recently projected that the U.S. market for ice cream and related frozen desserts will grow by $4 billion and reach $27.6 billion by 2012.
With nearly a dozen teams crisscrossing the globe in search of clues and ultimately, a $1 million prize, CBS' hit show "The Amazing Race" is aptly named.
Data from Information Resources Inc. (see chart) suggest that sales of nearly all refrigerated and frozen meat and poultry items have either been flat or declining.
What do you get when you put several strong-willed personalities together under one roof? A case where anything could happen at any time -- and it usually does.
In a January 2008 report titled, Convenience Foods in the U.S.: Fresh and Frozen, Packaged Facts, New York, wrote that retailers - and refrigerated and frozen prepared convenience foods, in particular - will benefit greatly from busier consumer lifestyles, Americans’ growing concern with health and their interest in ethnic cuisines and flavors.