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Article: More (flavor) on the menu.(FOODSERVICE: DAIRY FOODS)
- Article from:
- Refrigerated & Frozen Foods
- Article date:
- June 1, 2006
- Author:
CopyrightCOPYRIGHT 2006 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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"Say cheese!" If you snapped a family portrait of the food-service dairy product category, you'd find flavorful, fresh and healthy items in the front row.
And speaking of cheese, this industry staple--prevalent in foodservice entrees, sandwiches and salads--is becoming only more popular, says Amanda Archibald, a food analyst affiliated with the Mintel Group International Ltd., Chicago. Archibald addressed dairy foodservice trends and opportunities during the International Dairy Foods Association's recent SmartMarketing 2006 conference in Las Vegas.
Afterward, she told Refrigerated & Frozen Foods, "It's clear that the consumer's palate has changed and is ...