Rachel Coward’s Post

Interesting insights from Taste today, as it releases its Trend Forecast for 2025. The data reveals time squeezing will continue to be top-of-mind for Aussies next year, with convenience high on the menu. As a foodie brand stocked in some of the nation’s biggest supermarket and convenience chains, we’re all about making snack time easier - and delicious. Read the full article on the 2025 food trends below…

The Power of Consumer Preferences in the Food Industry On the second Sunday of November, my church celebrated its Choir Anniversary—a day filled with music, joy, and a shared meal. As a proud chorister and a passionate food technologist, I couldn’t help but savor the moment when we were served a delicious plate of Jollof rice, chicken, salad, and Maltina. You can imagine the excitement on my face—good food truly makes me happy! 😄 One of the things I cherish about my church is the sense of family we share, especially on special Sundays like this. Sitting together and enjoying a meal, sparks meaningful conversations, and this time was no exception. While we ate, my big sister, Kikelomo Beckley, mentioned how the uncooked rice texture made its cooking a challenge. This led to a lively discussion about food texture preferences—she prefers her cooked food semi-soft, while I love mine soft. It turns out, our preferences are linked to how we eat. I chew lightly and swallow quickly, while she takes her time, chewing thoroughly before swallowing. This conversation got me thinking about how diverse consumer preferences are and why they matter so much in the food industry. Here’s the takeaway: Understanding consumer preferences is crucial for food product development and production. Every consumer has unique tastes and habits that influence their satisfaction. Whether it is texture, flavor, or other sensory qualities, understanding these preferences is essential for creating products that satisfy human needs. By paying attention to these differences, food companies can: - Tailor products to meet specific consumer needs. - Build customer loyalty through personalized experiences. - Streamline product development by addressing real consumer desires. This simple meal reminded me of a key principle: great food isn’t just about flavor or ingredients—it’s about understanding the people you serve. What are your thoughts on how food preferences shape product development? Let’s discuss!

𝐒𝐨𝐦𝐞 𝐩𝐞𝐨𝐩𝐥𝐞 𝐚𝐫𝐞 𝐚𝐥𝐰𝐚𝐲𝐬 𝐞𝐚𝐭𝐢𝐧𝐠 Or is it simply that it appears that way? How food bloggers and vloggers draw in their audience. Eating is their bread and butter. And jam. And omelets. Sometimes, it's exhausting just to watch them. The amount of food, shot in glorious detail making its way into their mouth. The slow-motion chewing. The rapturous look on their faces. But peel a layer or two away and you'll see the effort involved in making it happen. Real restaurant kitchens are not exactly the most glorious places to shoot. When we made food commercials in the 90s from the advertising agency, the amount of detail and setup that went into a single shot was unbelievable. Every orange, or apple or any other food item in the frame had to be completely blemish-free. Ice cream could not be a lumpy, gooey mess. It had to have the precise texture of the scoop that had just been taken out of the freezer. You get the complexities involved. So, I have huge respect for food bloggers who shoot street food in adverse conditions, where getting an angle right in the middle of all the traffic and bustle is a job in itself. There's no doubt that some of it is being massaged in post-production. But if the initial shot itself isn't appetising, there's a problem. A table laden with food from a restaurant may be appetising when you sit down at the table. But it's a nightmare from a composition perspective. And food presentation is a skill that only top chefs understand. The smaller places only worry about the food tasting good, not looking good. Which it definitely doesn't, when it's sloshing around in those giant vessels. Mounds of biryani may be ordered every day but the image in your mind is of the portion that arrives at the table with all the garnishes. And the bloggers covering street food have to jostle with all the other customers, the heat and dust and the fact that food is served in paper plates, or stainless-steel plates and still make it appetising. Not to speak of how they're dealing with the aftereffects of dealing with eating the stuff week after week. I wonder what their digestive systems are going through. It's trial by fire, literally. A profession that turns the old proverb on is head. People who live to eat, not eat to live. Take your pick.

Pro Tips on Eating Out Responsibly Food writer and public relations maven Jill Silva of Kansas City eats out -- a lot. It’s a big part of her job. She’s trying to establish healthier habits, at restaurants and the gym. Here, Silva, 60, offers a few pointers for responsibly enjoying restaurants. 1. Allow yourself to enjoy it (within boundaries). “If you go out to eat, you don’t want to order the salad. You want something special.” 2. Ask questions about what’s on the menu, how it’s prepared, and what the ingredients are. You don’t want to be surprised in a bad way when the plate’s put before you. 3. Favor real food as opposed to processed components. “If they can’t tell you how something was prepared, or if it came in a bag, carton, or jar, then it’s probably not something good for you,” Silva says. When grocery shopping, go for better bread at a bakery instead of processed loves off the supermarket shelf, if you can. 4. Remember that higher-end restaurants serve reasonably sized portions, compared to casual chains encouraging gorging. 5. Support local farmers if you can. Grow some produce yourself. You’ll taste the difference. And remember, she says, don’t be a snob about food. It has many places in life, and you should do the best you can to fit it into your healthy lifestyle.

Are skyrocketing food costs making it hard to stick to your budget? Our latest blog post offers 14 unique approaches to help you save while still enjoying delicious meals. Whether it's DIY ingredients or clever meal planning, find all the tools you need to stretch your food dollar. Go now → https://lnkd.in/gATgzHS2

Yayyyyy, it's Friday and it's my food day for ya'll. Run with me! Imagine going to the market to get a particular food commodity, fresh or packaged and upon getting home, you found out it had spoilt. Mind you, it looked okay to you when you got it. I know how you feel right now - disappointed, frustrated, and maybe even a little annoyed. But don't worry, I've got a few tips for you to avoid this situation in the future. When it comes to buying fresh food, there are a few things you need to keep in mind. Here are some tips to help you identify fresh food in the market: ✅Trust your instincts: If you think something is not good enough, don't buy it. Don't let the price or the size fool you. ✅Check the Expiry or Best before date: This is especially important for packaged foods. Make sure the product hasn't expired, and the packaging is still intact. ✅Packaging: If you're buying packaged food, ensure that the seal is still intact, and there are no cuts or tears on the packaging. This will help prevent contamination and spoilage. ✅Smell: Whatever you're buying, try smelling it too. Is it mild? Does it have a pleasant aroma? Or does it have an unpleasant smell? Your nose can be a great indicator of freshness. ✅Check for mold: If you're buying raw materials from the market, check if there's any mold on them. If there is, avoid it at all costs. Mold can be a sign of spoilage and can be harmful to your health. ✅ Texture: How does the food feel when you hold or eat it? Is it soft, firm, or crunchy? Take note of this, as texture can be a great indicator of freshness. Finally, ✅Colour and Appearance: These two are key, as they can tell a lot about the product. Though it can be tricky at times, it's good to observe the color and appearance first. (nobody wants to buy a tomato that's black or shrinked) By following these tips, you can ensure that you're buying fresh food that's safe to eat. Remember, it's always better to be safe than sorry, especially when it comes to food. Don't forget to enjoy your food day! Happy Weekend🤗🚀 Seeing my post for the first time? I'm Samuel Ayodeji Obigbesan, a graphic designer and a 500 level Food Science and Technology Student. To know more, check through my profile. #writewithire #50daysconsistencyspreewithire #MicrobiologyAndFoodScience #foodsafety #day5of50

-Wouldn’t it be awesome to start your day fueled by nutritious and tasty food without the hassle? -This guide unlocks all you need to know about Whole Foods breakfast hours. Find out when they serve breakfast, discover their menu (even the hidden gems), how to find Whole Foods market near you and make the most of your next breakfast run! 👇Check the full guide here. https://lnkd.in/dT2q4RrN 👇 Official Store Page Whole Foods Market . . . . #breakfast #breakfasthours #wholefoodsmarket #breakfastnearme

Cravers" as a brand name for frozen foods is compelling for several reasons: "Cravers" not only captures the essence of what frozen food consumers desire but also has the potential to stand out in the market with its memorable name and appealing brand promise.t conveys a friendly and inviting personality. It suggests that the brand understands and anticipates consumer cravings, fostering a positive relationship with its audience.The name "Cravers" is versatile and can be applied to a wide range of frozen food products, from appetizers to main courses and desserts. This versatility allows for product expansion and innovation under the same brand umbrella. In today's fast-paced world, convenience is key. "Cravers" positions itself as a convenient yet satisfying option for meals, catering to busy individuals or families looking for quick, tasty solutions without compromising on taste or quality.The name "Cravers" taps into the emotional aspect of food consumption. It suggests that the products are not just meals but solutions to cravings and desires, which resonates with consumers who seek satisfaction and enjoyment from their food.

Did you know that adding a single piece of lettuce can make some consumers feel less guilty about eating a burger? It's a psychological trick called the "Healthy Halo" effect! A study by Pierre Chandon and Brian Wansink, published in the Journal of Consumer Research (2007), found that when a fast-food restaurant claims to be healthy, consumers tend to underestimate the calorie content of the main dish and choose higher-calorie side dishes and drinks. This effect is known as the "Health Halo" effect. While the study doesn't specifically mention lettuce on burgers, it provides a foundation for understanding how the presence of a seemingly healthy element can influence our perception of an entire meal. Fast-food giants have been using this clever marketing strategy for decades. By strategically placing a leaf or two of lettuce on their burgers, they create an illusion that tricks our brains into feeling less guilty about indulging in a high-calorie, fast-food meal. The lettuce, being green and a symbol of freshness, acts as a psychological buffer, reducing the guilt we might otherwise feel when consuming a burger. So, the next time you find yourself enjoying a burger with a touch of green, remember just be aware that the "Healthy Halo" effect might be working to lessen your guilt! Do you think the presence of lettuce on a burger reduces your guilt when indulging in fast food? #HealthyHaloEffect #FastFoodMarketing #ConsumerPsychology #MarketingStrategy

This is why your food doesn't taste as great as you expected. An incident happened to a popular chef, as she prepared a delicious pot of beans, she decided to add some leftover onions for extra flavor. she now decided to taste the dish, she was surprised to find that the onions didn't seem to have any impact on the overall taste. Perplexed, the chef pondered the situation. Could it be that the leftover onions had lost their flavor? Or perhaps they were not used at all? The mystery of the tasteless onions in the beans remained unsolved, leaving the chef scratching her head in confusion. It's a common practice to cut a large onion, only to use a portion of it, and then leave the rest in the fridge for days before using it again. However, this can have a negative impact on the flavor of your dishes. Here are a few reasons why you should avoid using leftover onions in your cooking: 🌻Onions can absorb odors and flavors from other foods in the fridge, which can affect the taste of your dishes. By using fresh onions each time you cook, you can ensure that your food tastes as it should. 🌻Leftover onions can also lose their freshness and texture over time, which can result in a less appealing dish. Fresh onions add a crispness and depth of flavor that can elevate your cooking. 🌻 Using leftover onions is not only detrimental to the taste of your food, but it can also be unhealthy. Onions are prone to bacterial growth when left out for too long, which can lead to food poisoning. Conclusion. It's best to use onions once and for all in your cooking to ensure that your dishes taste great and are safe to eat. __ P:S: Are you seeing my post for the first time? and you have not joined my health community yet, follow me for more content like this. ____ Are you looking for a talented health writer for your health brand? Look no further, I'm just a DM away! Let's work together to create engaging and informative content for your audience. __ Like or comment if you found value.