Freshness, It’s What’s for Dinner

Posted on January 31, 2013 by



By: Emily Wolter

The January 2013 issue of Food Technology (Did you read it?! highlights a very important trend of consumers that we in the industry need to be well aware of… Forty-four percent of consumers say that using “fresh” foods at dinnertime is very important. The term “fresh” is the second most desired food label term, being trumped only by “low price” thanks to the current economical hard times.  This is an important factor to keep in mind as companies (and future product developers like yourself!) consider line extensions and new products.

A fun fact that I gleaned from the article was that 83% of consumers claim to enjoy experimenting with new recipes. That is likely partly due to the growing craze of Pinterest, recipe sharing, and food blogs. Regardless, it’s an exciting trend and provides the opportunity to develop new products that make recipe experimentation more convenient for the consumer, while still appealing to their desire for “freshness”.

If you are interested in product development, think of your dream job. Now, let me ask you, how would you incorporate fresh ingredients into a new or existing product line for that company? 


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