Health has been one of the main drivers of demand for fresh meal kits at retail, said Tony Phi Dang, executive chef at Southern California retailer Gelson’s.
One of Home Chef’s newer recipes featuring harissa, Moroccan-Style Harissa Shrimp, has received very positive ratings from customers, the company said.
More grocery meat departments are turning to sous vide for the category’s combination of freshness and convenience, and sous vide suppliers are meeting the demand with new and innovative products.
A recent survey found the average American has only 52 total minutes per day to prepare, eat and enjoy their meals, with one-third of consumers saying they have less than 30 minutes to prep and enjoy meals.
The World Taste & Smell Association launched the campaign to encourage chefs, food industry leaders and consumers to consider the unique needs and preferences of individuals with taste and smell disorders.
