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This document discusses trends in the food retail industry, including consumers driving changes towards fresh, local, and healthier options. It notes that while fried foods remain popular, their popularity is declining. Retailers are customizing food offerings to meet evolving consumer preferences for personalization, fresh preparation methods like grilling, and easy meal solutions. Major players like Amazon will impact the industry, and omni-channel sales are growing in importance. Overall, the food retail industry is dynamic and continuously adapting to meet changing consumer demands.
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FringeStream: Food (Quick Read)
This month in our ongoing FringeStream series, our monthly magazine exploring how the fringes of culture are shaping mass behaviors, we're digging into the a topic that tempts us all: FOOD. In gaining an understanding of FringeStream Food, we've unearthed some interesting findings that recognize how the simultaneous celebration of food culture and turmoil of traditional food systems have led to mainstream confusion over what to eat. Find out how empowered groups are moving beyond our over reliance on over-processed convenience food to create new opportunities and an increasing Appetite for Conviction.
Kerry_ Helping Healthier Snacks Taste Better 03 11 16 -2
This document summarizes a presentation by Kerry, a company that provides taste and nutrition solutions. It discusses trends in snacking, such as increased snacking frequency and millennials driving category growth. Healthier snacks are in demand, with consumers looking for natural, better-for-you options. Stealth reduction and alternative ingredients are areas of interest. The presentation provides concept examples for buttered popcorn and black bean sticks and recommends being nimble, tailoring products, focusing on clean labels and taste.
Truly Proud!-Article on Mentorship 2015
This document provides information on various topics related to nutrition and foodservice. The main articles discuss upcoming changes to nutrition labeling in the US, strategies for discussing artificial nutrition and hydration with clients and families, and ideas for marketing a foodservice operation. Other sections provide news briefs on topics like healthy BBQ tips, potato nutrition facts, and upcoming ANFP online courses. The document aims to keep nutrition and foodservice professionals up to date on industry issues and support their work.
MSL's 2018 Food Trends Forecast
The food market will experience rapid evolution in 2018, according to sector experts at MSL. A broad array of technological innovations will make it easier to acquire and consume foods and beverages tailored to our specific food needs, speeds and philosophies.
These insights emerge from the MSL’s annual analysis of top food trends compiled by its highly specialized food marketing and PR team, appearing as a shareable infographic. In recent years the agency’s forecast has been viewed more than 100,000 times. Past forecasts have spotted the emergence of major marketplace successes, including turmeric, coconut, ugly produce, food waste reduction and coffee as an ingredient.
2019 Gen Z Dining Trends
Gen Zers have made their way onto college campuses across the country and brought new dining demands and eating behaviors with them. Many students are opting for food options that accommodate their lifestyle and support their health goals. Explore how the new generation of college students is influencing today’s campuses in this resource.
Culinary Medicine: Retooling Your Menu and Your Health
Presented by Leah Sarris ’05 and Walter Zuromski ’76 at the Research Chefs Association 2016 conference.
Long johns powerpoint
Long John Silver's is conducting a brand audit to identify weaknesses and opportunities for improvement. The document analyzes Long John Silver's social media presence and identifies key weaknesses like a lack of television advertising and an unhealthy menu lacking salads. It proposes changes like adding healthier grilled options, improving ventilation to reduce greasy smells, expanding the dollar menu, and partnering with SpongeBob for kid-focused marketing. The overall goal is for Long John Silver's to offer a healthier menu and cleaner restaurants while boosting advertising to strengthen the brand.
Food for thought; Foundations of personal sustainability through food
This document discusses food insecurity and waste in the United States. It notes that in 2010, over 45 million Americans experienced food insecurity at some point, while over 141 trillion calories of food went to waste. This amounts to over 3,000 wasted calories per food insecure individual. The document encourages cooking at home as a way to reduce waste and save money while gaining control over what foods are consumed. Proper planning and practicing basic cooking skills like mise en place are emphasized as ways to achieve personal food sustainability.
Consumer trends in Eating and Drinking 2017 : Canvas8
The key consumer trends and insights influencing the Eating and Drinking sector in 2017 – based on consumer research and analysis from behavioural insights practice Canvas8.
Impact of Fast Food
Fast Food is no good to our health. Eating minimal quantity to change taste is good, Instead of taking a lot on daily basis.
Life lies in Health, so maintain your health Good. Enjoy!!!
Supermarkets: Architects of Good Health
The document discusses how supermarkets can influence customers to make healthier purchasing decisions through subtle changes to product placement and promotions. It argues that supermarkets are "choice architects" that can shape behavior simply through how the store environment is structured. The document then provides numerous examples of low-effort changes supermarkets could make in areas like beverage coolers, end caps, deli/prepared foods, and produce merchandising to encourage customers to choose healthier options as their default.
Consumer and Innovation Trends in Healthy Snacks
This document discusses trends in the healthy snacks industry for addressing the needs of health-conscious consumers. It covers topics like weight management through portion control and high protein snacks. It also discusses consumers' focus on moderation and avoidance of certain ingredients as well as preference for fresh, natural and clean label products. The document notes opportunities for snacks to help manage weight and to encourage brands to become healthy habits. It suggests incorporating functional benefits into indulgent snacks and addressing the needs of aging consumers through senior-friendly packaging.
Food Institute Top Trends
Top food and beverage sector trends that influenced the U.S. marketplace in 2013. Lessons for future planning for food and drink companies, consumers, academics and more. All compiled from The Food Institute this past year and available in our annual publication.
Transparency and Choice: Winning With Today's Consumers
Mintel's 2018 Global Food & Drink Trends are the result of collaboration between 60 of Mintel’s expert analysts in more than a dozen countries around the world. In this webinar, we’ll look at two of the five consumer-led trends that are influencing food and drink product development in 2018, and are predicted to have a big impact going forward.
In this webinar you’ll learn:
How the Full Disclosure trend is satisfying consumer demands for total transparency
How the Self-Fulfilling Practices trend is encouraging more consumers to adopt truly flexible, balanced diets
How these trends empower consumers with trust in a post-truth reality and self-care in a world that’s becoming more hectic and stressful
p k. 39050A.pptx
The document discusses the results of a survey about fast food consumption among students aged 13 to 18. The majority of students surveyed know that overconsumption of fast food has health risks but still consume it, with convenience being the primary reason. Common health risks of fast food include increased obesity, heart disease, diabetes, and some cancers. The document provides tips for making healthier choices when eating fast food such as choosing smaller portions and options lower in salt, sugar, and starches.
Food and Beverage Trends: The Fancy Food Show, 2017
In June 2017 we visited New York’s “Fancy Food Show” in order to review the most interesting innovations in F&B first-hand, and help our clients find partners and discover opportunities.
This presentation features the trends we believe to be shaping the food & beverage industry, along with examples from the exhibition’s products and lectures, which in our opinion best express those trends.
NACE presentation - Sustainable catering one bite at a time
Sustainable Catering – ONE BITE AT A TIME
Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time.
Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree!
You will learn:
• A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before.
• Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy.
• Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST
Bio –
Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café.
His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business.
Mark Lopez
Crave Catering
1324 SE 8th Ave.
Portland, OR 97214
503-490-6275 cell
503-224-0370
www.cravepdx,com
Generating ideas pp
1. The document proposes new product ideas for the Healthy Choice brand to expand beyond its current position as the number one brand in the frozen meal market. It suggests developing healthy side dishes and snacks that are convenient and portioned for families.
2. A key insight is that while demand for frozen dinners is decreasing, time to prepare meals is also decreasing. The document proposes developing steamable vegetable side dishes to accompany family dinners.
3. Additional ideas include developing protein-focused workout supplements for women, and creating an online platform to help customers track their health and fitness goals for incentives like discounts and prizes. Further research is recommended to validate consumer demand for these proposed new product concepts.
The best diet food delivery services and benefits.pdf
As per the statistics, about 17% of American consumers have subscribed to a meal kit delivery service at one point, and of all the subscribers, approximately 90% recommended it to others. Several diet food delivery services are available in the market today. To make the most out of these services, consider the type of service you want, available meal options, cost, dietary considerations, nutrition, ingredient quality, recipe options, and sustainability. This blog discusses the benefits of meal delivery services.
Recipe for food & beverage brand communication
Let’s admit it; we are all in small little ways ‘a foodie mindset’. It’s in human nature to be experimental with food and give in to indulgence sometimes and for few most-times. People tend to form a subliminal relationship with what they eat and drink, that form in to our eating-habits. Food and beverages have varied meaning to our lives which may differ from product-to-product, brand-to-brand and person-to-person.
Just as the preparation of a sumptuous meal requires a recipe, marketing food and beverages brands have their own recipe.
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Kerry_ Helping Healthier Snacks Taste Better 03 11 16 -2
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Transparency and Choice: Winning With Today's Consumers
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Food and Beverage Trends: The Fancy Food Show, 2017
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[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
This presentation is a curated compilation of PowerPoint diagrams and templates designed to illustrate 20 different digital transformation frameworks and models. These frameworks are based on recent industry trends and best practices, ensuring that the content remains relevant and up-to-date.
Key highlights include Microsoft's Digital Transformation Framework, which focuses on driving innovation and efficiency, and McKinsey's Ten Guiding Principles, which provide strategic insights for successful digital transformation. Additionally, Forrester's framework emphasizes enhancing customer experiences and modernizing IT infrastructure, while IDC's MaturityScape helps assess and develop organizational digital maturity. MIT's framework explores cutting-edge strategies for achieving digital success.
These materials are perfect for enhancing your business or classroom presentations, offering visual aids to supplement your insights. Please note that while comprehensive, these slides are intended as supplementary resources and may not be complete for standalone instructional purposes.
Frameworks/Models included:
Microsoft’s Digital Transformation Framework
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MIT’s Digital Transformation Framework
Gartner’s Digital Transformation Framework
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Capgemini’s Digital Transformation Framework
PwC’s Digital Transformation Framework
Cisco’s Digital Transformation Framework
Cognizant’s Digital Transformation Framework
DXC Technology’s Digital Transformation Framework
The BCG Strategy Palette
McKinsey’s Digital Transformation Framework
Digital Transformation Compass
Four Levels of Digital Maturity
Design Thinking Framework
Business Model Canvas
Customer Journey Map
Industrial Tech SW: Category Renewal and Creation
Every industrial revolution has created a new set of categories and a new set of players.
Multiple new technologies have emerged, but Samsara and C3.ai are only two companies which have gone public so far.
Manufacturing startups constitute the largest pipeline share of unicorns and IPO candidates in the SF Bay Area, and software startups dominate in Germany.
How MJ Global Leads the Packaging Industry.pdf
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Business storytelling: key ingredients to a story
Storytelling is an incredibly valuable tool to share data and information. To get the most impact from stories there are a number of key ingredients. These are based on science and human nature. Using these elements in a story you can deliver information impactfully, ensure action and drive change.
Zodiac Signs and Food Preferences_ What Your Sign Says About Your Taste
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Building Your Employer Brand with Social Media
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一比一原版新西兰奥塔哥大学毕业证（otago毕业证）如何办理
一模一样【微信：A575476】【新西兰奥塔哥大学毕业证（otago毕业证）成绩单Offer】【微信：A575476】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
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二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：A575476】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
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Seafood powerpoint sjgg
- 1. Foodservice Solutions® Steven Johnson - Grocerant Guru™ Exploring expanding points of quality food competition and opportunities. Optimized Production and Distribution: 5 keys to staying ahead
- 2. A Danish Philosopher “Life can be understood by looking backward, but must be lived by looking forward.”
- 4. Who Are My Consumers
- 5. Seafood has Halo of “Better for You”
- 7. Retail Food Industry Graveyard
- 8. Consumers want Fresh Fast
- 9. Fresh Evolving to Local
- 11. Fried to Steamed and Grilled “fried” remains the most popular seafood preparation on menus, appearing on 43 percent of them, in the last four years “fried” has declined by 14 percent
- 12. Consumers are Dynamic not Static “Differentiation Does not Mean Different it Means Similar but with a Twist.” Foodservice Solutions® Grocerant Guru™
- 14. Amazon will be a Major Player
- 16. How do you Cook?
- 18. Cook in the bag ! No touch, No mess, healthy & tasty!
- 20. Lunds & Byerlys Customization Lunds & Byerlys Lunds & Byerlys – A private retail chain in the USA Qbag™ Alu Foil Cooking Bags for the Grill and Oven
- 21. Customization Lenard’s Australia’s favourite chicken retailer Lenard’s Barbie Bag Family Size Meal range • Barbie Bag Smokey Spanish Paella • Barbie Bag Creamy Mushroom Risotto • Barbie Bag Snags in Onion Gravy Qbag™ Alu Foil Cooking Bags for the Grill and Oven
- 22. Spicy or innovative 5 years ago may be mild/mainstream now ASDA Walmart (UK) • 2 Salmon Fillets with Sweet Chilli Butter (230g) Cook from frozen. Skinless and boneless pink salmon fillets in a protective ice glaze with a sweet chilli and lime butter. • Aisle: frozen food Qbag™ Alu Foil Cooking Bags for the Grill and Oven
- 23. Branded Customization Marks & Spencer UK Cook! In Oven • Garlic & Rosemary New Potato Pocket (375g) • Aisle: chilled food Qbag™ Alu Foil Cooking Bags for the Grill and Oven
- 24. Foodservice Solutions® 5 P’s
- 25. Steven Johnson Grocerant Guru™ Foodservice Solutions® Tacoma, Washington 98406 www.FoodserviceSolutions.us 253.759.7869