Items Tagged with 'new product development'

IFT FIRST: Annual Event and Expo, held July 13-16 at McCormick Place in Chicago, featured a plethora of companies sharing the newest technologies and innovations in food, science, health and wellness. 

Eight thousand, two hundred and five. That’s the number of votes Dairy Foods received from readers for our new 2025 Product of the Year award. I am extremely proud of that number, and equally joyous we had 15 tremendous nominees vying for the inaugural honor.

IFT FIRST: Annual Event and Expo was held July 14-17 at McCormick Place in Chicago. Focusing on Food Improved by Research, Science, and Technology, the theme for this year’s event was “Collaboration + Innovation: How Can Food Science and Technology Transform the Food System?” 

Nothing says versatility like cheese. With a plethora of flavors, types, and textures, cheese resonates with consumers because it can be eaten alone as a snack, paired with crackers and sausage on a charcuterie board, used as a topping on pizza, as slices on char-grilled hamburgers, layered in lasagna and much more.

Natural cheese — and the diverse types of shredded, chunks, slices, string/stick, crumbled, cubes, ricotta, and all other forms — generated $17.4 billion in dollar sales, a year-over-year (YoY) increase of 7%.

R&D experts research, test and execute plans on innovation journey. The future of new product development within dairy is bright, particularly for categories that feature clean-label, reduced sugar, and zero-sugar-added categories, experts note.

On April 23, 1985, Coca-Cola Co. famously announced that it was trading in its Coca-Cola (aka Coke) soft drink’s nearly century-old secret formula for a new, sweeter one. Certain taste tests had shown that many consumers preferred the sweeter taste of Pepsi, so “New Coke” was the company’s answer to that particular problem.