The two Mexican cheese-focused brands that Sigma markets in the US are both enjoying strong growth, said Melanie Carrasquillo, the company’s director of Hispanic brands.
From a retailer’s perspective, private-label programs allow for greater control over product offerings, said Richard Kendall, director of customer development – retail for Aspire Bakeries.
Specific regional styles of barbecue, such as Kansas City-style ribs and Hawaiian-style barbecue chicken, are gaining traction, reflecting a growing demand for regional specialties.
In 2013, just 9% of consumers believed that case-ready meats were better quality than meats packaged in the store, according to Power of Meat. Now, 33% do.
Hobart Food Prep Equipment’s FP300i and FP400i continuous-feed floor model food processors are ideal for processing fruits in grocery store commissary kitchens, said Carolyn Bilger, Hobart’s marketing director.