Ask the right questions about food packaging design and materials

By Dr. Keith Vorst Director for the Polymer and Food Protection Consortium at Iowa State University Join Dr. Keith Vorst for “Make Every Package Count” at Supermarket Sense 2016, September 21-22 in Conyers, Ga. Many retailers are inclined to…

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Category: Merchandising, Design Center

Food trend: Stop saying ‘ethnic’

By Mark DiDomenico Datassential Inc. Join Mark DiDomenico for “Trends and Predictions in Foodservice 2016 – Supermarket and Convenience Stores” at Supermarket Sense 2016, Sept. 21-22 in Conyers, Georgia. In recent years, I’ve talked a lot about the importance…

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Category: Merchandising, Design Center

Food trend: Taking the pulse of non-meat proteins

By Mark DiDomenico, Datassential Inc. Join Mark DiDomenico for “Trends and Predictions in Foodservice 2016 – Supermarket and Convenience Stores” at Supermarket Sense 2016, Sept. 21-22 in Conyers, Georgia. Proteins have been on consumers’ (and food service operators’) minds for…

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Category: Merchandising, Design Center

Prepared-food safety is critical for managing risk, maximizing opportunities

By Michael Williams Unified Brands Director of Culinary Marketing – Retail Join Michael Williams and Joe Sielski for “HACCP Plan – Ideas on Having a Strong Program for Prepared Meals and Deli” at Supermarket Sense 2016, September 21-22 in…

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Category: Merchandising, Design Center

Snack-Sized Ideas for Growing Prepared Food Sales

By Kelly Sayko Hillphoenix Case Division Product Marketing Manager Nearly all Americans snack at least once a day: 94 percent, according to market research firm Mintel. Half of adults snack multiple times a day, and many prefer healthier options….

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Category: Merchandising, Design Center