You’re Invited to the Millennials’ Tea Party

What is hip, hot, cold, healthy, and very profitable and taking a run at the dominance of coffee as America’s beverage of choice? If you said tea, then you cheated and read the headline of this blog.

Tea drinkers should not be pigeon-holed as health nuts or elderly ladies. It may surprise you, considering the Starbucks® on every corner, that tea is rapidly becoming the drink of choice among Milliennials (those born between 1980 and 2000), that fickle, super-mobile demographic …

Private Label Products Build Your Brand and Profit Margin

There is no denying the value of a powerful brand name.

Starbucks, Kraft, Tyson, Nestlé® are often cornerstones of a successful foodservice business.  Consumers want what they want in foods, whether it meets dietary or quality standards, but such desires do not have to be accompanied by a brand name. …

Obesity is No Joke – Restaurateurs Can Make a Difference

Did you hear the one about the obese man who walked into the ice cream parlor with two cones already in his hands? No, and don’t tell it because jokes about obesity are not funny.

Let’s face it; obesity is a dark cloud over our society.  It kills a lot of people. According to Mercola, which monitors health statistics, one in five Americans died for obesity-related reasons in 2014. …

Maui Sugar Proves – Brown is the New Black

Brown is the new black.

That is, raw sugar like our Maui Brand® Natural Cane Sugar is a rising trend in foodservice but it is not just a fad.

As with many foods these days, if they are natural, they are highly popular and a necessary element of every restaurant or food establishment.  Such large chains at Chipotle and Panera Bread, with a combined 3,400 locations, offer Maui Brand® Turbinado among their sweetener selections.  Turbinado  has been a constant in …

2015 Foodservice Predictions: A Sweet Year Lies Ahead

If 2014 was the year of the oxymoron in foodservice, then 2015 will see a continuing evolution imposed by technology, green practices and ethnic foods.

This past year, we saw kale dominate as the greenest of greens to eat.  On the other hand, there was all of that bacon, so ubiquitous we saw it in everything from multi-layered gourmet sandwiches to exotic candies and desserts. While healthy and sustainable menus became de rigueur, it was also the year of the …

The View from the Table – Satisfying Customer Needs

Imagine going into your favorite restaurant, sitting down and seeing there is no salt and pepper on the table, nor is there ketchup, napkins or silverware.

Now imagine being a restaurant operator whose tables are this barren and uninviting.  You wouldn’t have it that way.  You wouldn’t because you know what your customers want and more importantly, what they need. …

N’Joy® Yellow Leads the Pack

Sucralose appeared on the market in 1998, quickly rose to prominence then zoomed to the number one position in the $1.5 billion zero-calorie sweetener market.

There are a number of reasons for the little yellow packet’s remarkable success, which has a firm hold on its position as the tabletop category leader in the U.S.

The beauty of Sucralose lies in its ability to add sweetness to foods and beverages without adding calories and carbohydrates. For those seeking to lower their …

Sweeteners See Healthy Growth Globally

Fueled by a global desire to slim down and eat healthier, the demand for sweeteners continues to rise.

The market for sweeteners, which reached $77 billion in 2013, is expected to soar to $97 billion by 2017 according to BCC Research.

The category includes sugar, natural sugar, zero calorie sweeteners and related products. Sweeteners are defined as a food additive that imparts a sweet taste to food or beverages. These include refined sugar, raw sugar, aspartame, stevia, sucralose and saccharin.…

What’s in a Name? The Advantage of Non-Branded Sweeteners

If Shakespeare was an ad copy writer, he might have said, “To brand or not to brand. That is the question.” The noted Bard also said, “What’s in a name?” And that is what we at Sugar Foods ask when it comes to zero-calorie sweeteners.

Recent studies show there’s been a dramatic move away from nationally branded sweeteners because consumers are more likely to choose by color than by brand.  As brand name loyalty subsides, restaurants are now able to …

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