Food Processing - January 2008 - (Page 24)

2008 Manufacturing Trends Food Processing’s annual Manufacturing Trends Survey story appears on p.26 of this issue, but that’s only a fraction of all the data and analysis that comes from this huge research project. Less than a quarter of the survey questions appear in the story’s infographics. Here are two ways to learn more about the results of this important annual survey, which is sponsored by Grant Thornton: go to for controlling calories, the nutrition facts become important. With the front label saying one to two servings and the back panel saying one serving, it’s a little confusing. None of our tasters knew what 5 oz. of lettuce looked like they but hoped the container was sized to allow only that portion. Knowing that one could eat all the components and still be at 250 or 300 calories was comforting. Knowing the kinds of nutrients also is nice. Seeing the number of ingredients in each component was a turn-off for some of the folks who are sensitive to the number and pronouncability of the ingredients list. Does the product deliver? Hillshire Farm is about meat, and the meat part works. However, the salads are advertised as including “all the greattasting ingredients you need to make a restaurant-style salad” – but then “you have to add your favorite lettuce.” Perhaps a better name for the product would have been “entrée salad kits” or “entrée salad starters.” How to make the idea bigger: For salad dressing lovers, the dressing has to be great. Processors have ﬁgured out how to create good-tasting low-fat dressing, so where did Sara Lee get this one? While having a disposable bowl was deﬁ nitely seen as a convenience (“nothing to wash and take home from work”), having to wash the bowl before use was puzzling. So was the need to provide the lettuce. We felt the convenience of the salad was compromised by those two factors. Or the cost would be greater if they had to purchase a bag of precut lettuce. Also the amount of packaging added up. Those who focus on less packaging were troubled with the amount of waste. Rating: OK, despite all the criticisms. Market potential: This product will struggle to connect with the consumer. Either Hillshire or others will keep working this idea (like McDonald’s did with its ﬁ rst then second iteration of salads) to get right this idea of a deli salad. Hollis Ashman and Jacqueline Beckley are principals and Jennifer Maca a project manager of the Understanding & Insight Group, a strategy and product development ﬁrm that connects with consumers using qualitative and quantitative approaches. See www.theuandigroup.com. WWW.FOODPROCESSING.COM 1. Watch as Dexter and Dave dissect the annual Manufacturing Trends Survey What a disastrous year for food safety! And what about energy and commodity prices? Dexter Manning, national food and beverage industry leader from Grant Thornton LLP, and Food Processing Editor Dave Fusaro examine the issues keeping food executives up at night and all the results from the seventh annual Manufacturing Trends Survey. It’s give and take you can see and hear in a new video on www.FoodProcessing.com/gt/knowledge. Dexter Manning 2. Download the complete report today A reprint of the annual Manufacturing Trends Survey, with charts and graphs of all 46 questions, is available free. Download your copy at www.FoodProcessing.com/gt/knowledge. Sponsored by: http://www.FoodProcessing.com/gt/knowledge http://www.FoodProcessing.com/gt/knowledge http://www.theuandigroup.com http://www.FOODPROCESSING.com

Table of Contents Feed for the Digital Edition of Food Processing - January 2008

Food Processing - January 2008 Contents Editor's Plate NewsBites The Trends Rollout Food Biz Kids Product Spotlight Seventh Annual Manufacturing Trends Surbey Product Development Ingredients Plant Operations Plant Operations & Packaging New Supplier Products Toops Scoops

Food Processing - January 2008

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