Autumn’s chilly temperatures typically herald a shift from fresh fruit and other warm-weather treats to more indulgent desserts, and the shift continues as the mercury falls and the holidays approach.
Some 49% of Americans who bake for the holidays use classic recipes rather than experimenting with new trends, according to a survey from Fleischmann’s Yeast and Karo Syrup. Ninety seven percent of Americans serve pie during the holidays and 48% serve three or more different kinds, the survey found. Familiar flavors win with consumers as well, with 78% using cinnamon, 67% picking pumpkin, 65% adding apple, 53% spicing things up with nutmeg and 34% including cranberry.
Pumpkin’s popularity has soared in recent years, spurred in large part by popular pumpkin spice coffees at Starbucks and Dunkin’ Donuts signaling the start of the season. Dessert makers are using the traditional favorite to create new sweet treats for the holidays, including Marie Callender’s which launched a Pumpkin Pecan Streusel Pie this holiday season. (read more…)
Kroger’s announcement that it plans to pay $178 million for Roundy’s, a smaller rival that operates under the Mariano’s, Pick ‘n Save and Metro Market banners in Wisconsin and Illinois, drew the most attention from SmartBrief’s food and beverage readers this week, and a separate story about the ways Kroger is using tech tools to improve the grocery shopping experience ranked fourth.
Features about food companies coping with changing consumer habits proved popular with readers this week, including a tale about the ways snack maker KIND brand works to live up to its name, a story about how Red Robin hopes to expand its audience with a restaurant redesign aimed at wooing millennials and a missive on Campbell’s efforts to tweak recipes and labels to feed changing tastes.
Check out the entire Top 10 list:
- Kroger to pay $178M for regional retailer Roundy’s
- KIND Healthy snacks CMO: Connecting through kindness
- A redesigned Red Robin aims to be more things to more people
- Behind Kroger’s investments in tech
- Campbell addresses changing trends with new recipes, cleaner labels
- How to get the best work from your millennial team
- Wendy’s finds a sweet spot with “4 for $4” promotion
- Why Campbell nearly doubled digital ad spend in 2015
- Oreo offers coloring book-inspired packaging for the holidays
- Whole Foods maps out plan for long-term growth
I imagine that for as long as there have been restaurants, our trade has been associated with philanthropy. After all, food is the most basic of necessities, and throughout history, the restaurateur has been well positioned to come to the aid of those in need. I can almost visualize citizens of centuries past, standing at the thresholds of our ancestors’ shops, presenting sympathetic figures basked in moonlight. And I can easily see the compassion in the eyes of those ancient proprietors and the gifts of food they extended to them.
The restaurateur of today has inherited this rich tradition of giving back. And I think it is fair to say the spirit of giving permeates our industry as much or more than at any time in history. If we were able to produce a value for the sum total of food donated by our industry to society during any given year in recent times, it would be mind boggling. (read more…)