Food Blog2019-07-02T16:08:08+00:00

Why Hiring a Marketing Firm Now Will Save You Money Later

It takes a lot for a new food product to get noticed. From ensuring your packaging is appealing to consumers, breaking into the local market and beyond, or fighting for valuable shelf space – new food products face a series of challenges that often cannot be overcome without professional specialty foods marketing and design expertise.

Obviously, cost is a major concern of any specialty food or beverage business owner, and maybe marketing isn’t of high priority when creating a budget.  Additionally, many individuals today possess a little marketing savvy and think they might be capable of handling the marketing or packaging design themselves in an effort to save some much-needed capital. However, doing so often doesn’t yield the results that a professional marketing firm can garner.

A Jack of all Trades Is Not a Winning Hand

While someone may be somewhat adept at a few marketing techniques, without the professional expertise possessed by those who specialize in food and beverage marketing and design, a company will just be doing their product a disservice and costing the business money in the long run.

As an example, consider packaging design. After developing a great product, you may have crafted the ‘perfect’ label. But what you like may not necessarily be what is appealing to a potential customer – and the product doesn’t sell.

A professional marketing firm has the tools and capabilities to conduct the proper research needed to effectively design an identity, packaging and even marketing materials that will capture consumer attention. Likewise, a marketing firm can also focus on developing a thorough marketing and advertising campaign that suits your needs and is tailored to the target market.

Marketing and Advertising Are Not One and the Same

It is especially important to understand this distinction. Advertising involves creating enticing ads through various mediums that consumers will remember. Marketing encompasses advertising and a whole lot more, such as the techniques and strategies that will be utilized to capture your share of the target market, and brand development, which subsequently helps improve brand recognition and customer loyalty.

Developing Your Brand Is More Important Than Ever

With so many specialty food and beverage products competing against one another both locally and nationally, developing a brand that people recognize and are loyal to is more important than ever.

Consider natural food stores, food co-op’s or specialty food boutiques; why do people choose to shop at high-end, more expensive stores when the same products can be purchased for less at other establishments? The answer is brand loyalty.

Consumers expect a specialty food product to have quality marketing and design. Investing in your business now sets you up for future success and gives you an early edge over competitors. Developing your brand early helps you build a following, and professional marketing ensures your product gets the attention and focus it needs to be a winner in the market.

Top 5 Food Trends Staying on Your Plate: #5 Home-Made, by Anyone but You

We’ve combed through dozens of surveys, questioned hundreds of food trends and read through what felt like thousands of hours of data to bring you a food-trends blog series worth drooling over. Whether you’re a specialty-foods marketer, an up-and-coming restaurateur or just a curious passerby – we’re sharing our secrets to the plates and palates of, drum roll please… the future.

Skip the food trends that are set to fizzle and dive deep into the taste habits that chefs, researchers and consumers alike claim are here to stay:

Home-made, by Anyone but You

Its no secret that consumers value convenience in the top tiers of whats important to their buying and dining habits. “People want to cook fun and delicious meals at home, but many don’t want to spend time searching for recipes and shopping for ingredients, according to a TODAY.com trends report. Hence the rise of meal-kit-mania. Services like Blue Apron and Plated saw huge spikes by bringing the fun and adventure of cooking without the tediousness of food prep and planning. Millennial taste buds will be sure to request dietary inclusive versions of these at-home chef alternatives (gluten-free, paleo, etc.) but as the general public seems to show no sign of slowing down anytime soon, delivery is sure to speed up. 

On the dine-out side of the coin, ‘artisanor ‘house-mademenu items are ripe for the popular picking. Traditional butchery using rare cuts of meat, home-made ice cream or even artisanal pickles are proving once and for all that small touches are a big deal for quality-driven consumers. “House-made charcuterie keeps culinary tradition alive and can give chefs added credibility among their guests and peers,” according to a recent NRN report. A little attention to details goes a long way for restaurant-goers these days – and small-batch producers are set to benefit. This means more out-of-the-box flavor combinations (like New York-based Ice and Vice, now serving Bacon Egg and Cheese sundaes) and secret weapons in the taste-bud arsenal will be seeing the light of delicious day. 

Top 5 Food Trends Staying on Your Plate: #4 Fresh Vegetables Get the Green Light

We’ve combed through dozens of surveys, questioned hundreds of food trends and read through what felt like thousands of hours of data to bring you a food-trends blog series worth drooling over. Whether you’re a specialty-foods marketer, an up-and-coming restaurateur or just a curious passerby – we’re sharing our secrets to the plates and palates of, drum roll please… the future.

Skip the food trends that are set to fizzle and dive deep into the taste habits that chefs, researchers and consumers alike claim are here to stay:

Fresh Vegetables Get the Green Light

As part of the health and wellness lifestyle trend consumers are naturally gravitating toward green vegetables and fruits, putting them in the limelight. Most people know that greens should be a major staple in their diet – but taste has often been a barrier. Delicious, and slightly sneaky options give consumers the nutritional benefits while masking the sometimes harsh flavor by hiding them in things like vegetable pastas, smoothies and juices. They keyword here? Fresh. Even fast-food is being transformed to appeal to this growing group of consumers. As more people seek out healthy dishes and denounce artificial ingredients, the health-ification of fast food has arrived ferociously. According to Technomics 2014 “The Healthy Eating Consumer Trend Report, “58% of consumers say its important to pay attention to nutrition when it comes to their dining out choices. 

The National Restaurant Association noted that chefs will be increasing their use of vegetables as a main ingredient with animal proteins moving away from the center of the plate. Other important news in the veggie world? Kale is out and seaweed is in. After many years of kale dominating the leafy vegetable world, many are calling seaweed the new go-to green. According to the Specialty Food Associations 2016 Trend Forecast, seaweed is “set to explode thanks to its sustainability angle and umami appeal.” Add to that Americas fixation with healthy snacks — including the increasingly popular packaged seaweed strips — and you have the recipe for a new green superstar

Top 5 Food Trends Staying on Your Plate: #3 Rising Pulse in the Protein Market

Weve combed through dozens of surveys, questioned hundreds of food trends and read through what felt like thousands of hours of data to bring you a food-trends blog series worth drooling over. Whether youre a specialty-foods marketer, an up-and-coming restaurateur or just a curious passerby – were sharing our secrets to the plates and palates of, drum roll pleasethe future. 

Skip the food trends that are set to fizzle and dive deep into the taste habits that chefs, researchers and consumers alike claim are here to stay:

Rising Pulse in the Protein Market

Packed with protein and nutrients, pulses are elevated when paired with delicious ingredients. You’ve likely already been eating these legumes for years – think: chickpeas, lentils, dried beans, and peas. In fact, the United Nations is so certain that pulses will peak in popularity that it has dubbed 2016 the International Year of Pulses (IYP). The aim of IYP 2016 is to heighten public awareness of the nutritional benefits of pulses as part of sustainable food production, aimed towards food security and nutrition. Not to mention – theyre an incredibly cheap alternative for protein. The sustainability piece is particularly important for millennials — who rank ‘corporate social responsibilityas a driving factor in their purchasing decisions. “Millennials want companies to tell them how they are striving to improve the world around them and more than 93 percent feel better about companies upon learning of those efforts,” says a study done by Sustainable Brands

Protein in general is going beyond the athlete. “The benefits of sports nutrition components such as protein and energy ingredients can be exploited by all demographic groups and manufacturers are therefore diversifying on the “healthy living” platform for everyone,” according to Innova Market Insights Top Trends. As part of the health and wellness lifestyle transition, consumers are looking for natural, less processed, better-for-you products. These ‘alternativeforms of protein, particularly in replace of meat for the growing vegetarian, pescitarian and vegan population, are popping up everywhere for use of the everyday consumer.

Top 5 Food Trends Staying on Your Plate: #2 Old World Flavors Cater to a New Audience

Weve combed through dozens of surveys, questioned hundreds of food trends and read through what felt like thousands of hours of data to bring you a food-trends blog series worth drooling over. Whether youre a specialty-foods marketer, an up-and-coming restaurateur or just a curious passerby – were sharing our secrets to the plates and palates of, drum roll pleasethe future. 

Skip the food trends that are set to fizzle and dive deep into the five taste habits that chefs, researchers and consumers alike claim are here to stay:

Old World Flavors Cater to a New Audience

Ancestral flavors are being brought back with new twists! Far East flavors from Korea, tropical Asian curries and Malaysian spices are drawing attention from ‘adventurous palates seeking bold new tastes. Even Fillipino street food, which incorporates the popular ‘ubevegetable – a purple yam used in everything from breakfast doughnuts to ice cream – is on the rise. “Modern dishes reconnect with native ingredients to celebrate food that tastes pure and satisfying” according to the 2016 McCormick Flavor Forecast. You can see the impact of this return to taste-roots with the Sriracha effect. An unassuming hot-sauce that rose into food fame with a massive cult following, showing up in the condiment rack of restaurant all across the U.S. 

African and Middle Eastern flavors are heating up consumers taste buds, too. “African flavors” was the item with the biggest increase in chefs declaring it a hot trend — up by 20 percent, according to a recent survey by the NRA asking 1,575 chefs to rate 221 items as a hot trend. Kale, quinoa, underutilized fish and gluten-free food — not so much. In a world thats more internationally connected than ever – our ‘palette passportis just trying to keep up.

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