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Gluten free goes mainstream

Have you noticed what’s happening with gluten-free foods? Day by day, they’re moving from niche status into the foodservice mainstream.

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Whole grains: Putting flavor first

More and more consumers are craving whole grains, not only because they are healthier, but also, the Whole Grain Council reports, because they “enjoy the nuttier, fuller taste of whole grains.”

The concept of a branded area within a larger foodservice operation is clear and powerful: When people are away from the comforts of home, what is instantly familiar to them is a big deal. In that arena, the right brand, presented in just the right way, holds great allure.

Americans have loved Italian cuisine since the first pizza makers and pasta aficionados arrived here, and they continue to adore it; Italian food retained its #1 spot among Americans’ favorite ethnic foods in 2012. Even better, a recent trend report

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