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The growing popularity of prepared foods continues to establish the deli as a destination for innovative hot entrees, grab-and-go meals and samplings of what’s new and delicious. While chicken, pizza and ribs continue to draw shoppers, many stores are offering options inspired by regional and international cuisine and convenient pairings for quick meals and snacks.
With the tight labor market, having well-trained employees — like those capable of manning a grocery perimeter service case — is a more difficult proposition for retailers than ever.
DNA barcoding of more than 1400 Marine Stewardship Council (MSC) labelled products has shown that less than 1% were mislabeled, compared with a reported average global seafood mislabeling rate of 30%, according to a new study.
Hormel Foods Sales LLC, a division of Austin, Minnesota-based Hormel, has several heat-and-eat options for its customers, says Megan Ward, the company’s associate brand manager.
Blueberries have become consumers' top berry, according to the Folsom, California-based U.S. Highbush Blueberry Council's (USHBC's) Consumer Usage & Attitude Study.
Reducing the number of misleading statements on food labels remains a “big deal” in the food industry, says April Kates, a consultant for EAS Consulting Group.
