Ice Cream Sandwich Brand Test

As the temperature rises going into the summer months, the IN team is looking for ways to stay cool. What better way to beat the heat than with a brand test of a classic summer treat: the ice cream sandwich!

 

There are many amazing variations of this dessert – from chocolate chip cookies on the outside to Rocky Road in the middle. But for this test, we’ll be sticking to the basics. Picture the quintessential ice cream treat: the classic vanilla placed between two dimpled chocolate wafers – that’s what we’re going for!

 

The brands below were selected based on their brand recognition and perceived quality. We administered a blind taste test and asked the testers to select their favorite based on visual appeal, texture, and flavor. As a strategy and design agency, we also have a duty to evaluate the packaging of each product.

Lineup of 3 brands of ice cream sandwiches cut up into bite sized pieces

THE CANDIDATES

Klondike ice cream sandwich with bite taken out

First, we have Klondike. Though they are most famous for their chocolate-coated ice cream bars, they are no slouches in the sandwich department. What would we do for a Klondike bar (or ice cream sandwich)? We shall soon see.

 

Price: $4.29

Count: 6 sandwiches

Price per ounce: $0.17

Next, we have Blue Bunny. This national brand is among the largest distributors of frozen desserts in the country. If you’re a connoisseur of summer treats, you’ve probably stumbled upon a few of their options.

 

Price: $5.29

Count: 9 sandwiches

Price per ounce: $0.14

Blue Bunny ice cream sandwich with bite taken out
Schwans ice cream sandwich with bite taken out

Last but certainly not least, we have Schwan’s. Schwan’s, currently in the process of rebranding as Yelloh, has been delivering frozen favorites for nearly 70 years. If you’re like us, the Schwan’s
truck invokes childhood memories of their mouthwatering ice cream sandwiches.

 

Price: $15.29

Count: 24 sandwiches

Price per ounce: $0.19

RESULTS

This brand test required our team to be quick on the draw. Once the options were presented, it was only a matter of time until we were dealing with a melty, delicious mess. Luckily, as consummate professionals, we wasted no time getting to task.

 

Visual Appeal: We were looking for a good balance between ice cream and wafer, and none of the options disappointed on that front. Blue Bunny had a darker wafer, and the “frozen dairy dessert” helped keep its shape. Klondike offered a square sandwich with a thicker wafer. Schwan’s was notable for its cream-colored ice cream which stood out against the white of its competitors. Overall, Schwan’s (or Yelloh) secured the victory in this category.

 

Texture: A decent ice cream sandwich needs to hold its shape and be at least somewhat resilient against the dreaded collapse, otherwise a firm squeeze could make your ice cream dessert into an ice cream disaster. Blue Bunny had a softer wafer, Klondike had a flakier wafer with airy ice cream, and Schwan’s had a higher ice cream-to-wafer ratio. Schwan’s excelled in texture.

 

Flavor: The category we were most excited for! Blue Bunny’s sandwich checked all the boxes you might be looking for in an ice cream sandwich but failed to stand out. Klondike’s sandwich has distinct notes of cinnamon or nutmeg, but the flavors were distracting from the traditional flavors our testers were expecting. Schwan’s delivered on the classic flavor, leaning heavily on the ice cream and letting the wafers take a back seat. Schwan’s took this category as well.

 

FINAL VERDICT

All these tantalizing options are a fantastic summer treats, but which (ice) cream rose to the top? Despite the lackluster packaging, Schwan’s (Yelloh) emerged as the unanimous favorite for taste, texture, and visual appeal.

3 bite sized pieces of 3 different brands of ice cream sandwiches on paper plate

Popular Patios

With warm weather upon us, we asked the IN team to share their favorite outdoor dining spots. It was tough work, but someone had to do it. Read on for our top picks!

 

MAGGIE ALT-LEWIS | Psycho Suzie’s

A tropical escape in the heart of Minneapolis — it’s so cool! I love the aesthetic, fun drinks and good food. What more could you want?

 

MITCHELL BRANDT | Galloway Grill (Springfield, MO)

With the greenway trail running alongside the patio, Galloway Grill has just about the best outdoor dining area in Springfield. Their giant, delicious chicken wings and classic, craveable burgers make it our go-to spot for summer dinners.

 

BETSY DENUCCIO | Saint Paul Brewing

I love the long courtyard backed by the ruins of an old building. It’s filled with eclectic chairs, tables, art, and plants along with different types of bonfires — one made within a canoe! There is so much to take in over beer and delicious pizza.

 

ALYSSA LILLIE | Maynards

This is such a fun summer spot to people watch and take in some great lake views. The menu has something for everyone.

 

LORI PAYNE | W.A. Frost

It’s such a charming spot and it really gives you European vibes. And of course the food is simply outstanding.

 

ANNABELLE PAQUIN | Grandma’s Saloon & Grill (Duluth, MN)

Even amidst the bustling Canal Park, Grandma’s patio offers a haven of tranquility with its spectacular view of Lake Superior and the Aerial Lift Bridge. The occasional freighter passing by only enhances its charm.

 

DUSTIN SLOWIAK | Bricksworth’s Beer Co.

Their North Loop patio manages to be secluded while still in an urban setting. If you can excuse the occasional train rolling though, it’s a wonderful spot to get a slice.

Be sure to leave a comment below with your favorite patio pick. We hope to see you out there this summer!

Food Shows 2023

Food shows are a topic we’ve written about on a couple of different occasions over the years (September 2016 and April 2018), but as we find ourselves in a mostly post-restrictions world, it feels fitting to reexamine some of the lessons and recommendations we’ve accumulated from past experiences. Plus, be sure to peruse our list of upcoming events. We hope to see you there!

 

Why Attend Food Shows?

Trade shows can be expensive and overwhelming, but they’re also an excellent marketing opportunity. Participating in an expo means multiple days in the same room as thousands of people who have the potential to grow your business: buyers, sellers, distributors, influencers, packaging experts, marketers, etc. Attendance also provides the unique and valuable opportunity to network with other food companies, see new trends in the biz, scope out the competition, and build new relationships.

 

5 Tips for Maximum Value from Your Food Show Investment

  1. Plan for success

    Trade shows are a marketing tactic. Prior to the show, determine what outcomes you’re hoping to achieve, and align your resources accordingly. Keep in mind the booth is only one aspect. How are you engaging prior to the show and leveraging leads to follow up post show?

  2. Less-is-more messaging

    On average, you’ve got only about 3 seconds to capture an attendee’s interest. Be concise with your messaging to ensure they quickly understand your unique offerings and value proposition.

  3. Be relevant

    Tailor messaging to each audience. For example, the needs of K-12 operators are much different than pizzeria owners. Demonstrate that you understand their challenges by engaging them with channel-specific language.

  4. Make food appetizing

    If you’re sampling food or using it as part of your display, make sure it’s delicious and looks appealing. Attendees can taste a lot of items at food shows, make sure they don’t pass yours by.

  5. Be approachable

    Booth staff represent your brand, so choose your friendliest, most engaging team members. Avoid overstaffing to ensure visitors feel welcomed but not ambushed.

Ready to Exhibit?

Consider these upcoming shows:

 

Senior Dining Association — SDA

April 16-19 — Houston, Texas

 

National Automatic Merchandising Association (NAMA – Vending)

May 10-12 — Atlanta, Georgia

 

National Restaurant Association — NRA

May 20-23 — Chicago, Illinois

 

International Deli Dairy Bakery Association — IDDBA

June 4-6 — Anaheim, California

 

School Nutrition Association — SNA

July 09-11 — Denver, Colorado

 

National Association of College & University Food Services — NACUFS

July 19-22 — Baltimore, Maryland

 

Americas Food & Beverage Show

September 18-20 — Miami, Florida

 

World Dairy Expo

October 01-06 — Madison, Wisconsin

 

National Association of Convenience Stores — NACS
October 4-6 — Atlanta, Georgia

 

IN Food Marketing & Design is always ready to help you stand out at food shows and make the most impact possible. Let’s get in touch to discuss your upcoming expo!

2022 Food for All Partnership Program: Metro Meals on Wheels

When you’ve assembled a team of dedicated, creative minds, it’s only right that those talents be used to better help the communities in which we live. That’s the basis for our annual Food for All Partnership Program. Through an application and selection process, one food-based charitable organization is selected to receive half the proceeds from our 5% Give Back Campaign (up to $10,000), $10,000 worth of pro bono marketing services and 25 hours of staff volunteering.

 

As we’ve chosen our new partner for 2023, we wanted to take this opportunity to share the work done for last year’s winner, Metro Meals on Wheels.

Serving the Twin Cities One Meal at a Time

Metro Meals on Wheels is the local association of the 31 Meals on Wheels programs. They lead the effort to make sure people in our community receive the nutritious meals and the human connection they need to help those in need live independently. Meals on Wheels is a community-based service that provides fresh, nutritious meals delivered directly to the homes of seniors and individuals with disabilities throughout the Twin Cities. In addition to regularly providing healthy foods, caring volunteers provide social connection that helps meal recipients remain living independently in their own homes.

How We Were Able to Help

Metro Meals on Wheels wasn’t necessarily looking to garner more donations or even to increase volunteers. Their goal was to speak to caregivers and ensure they knew they could trust Metro Meals on Wheels to deliver more than nutritious meals. Although well-prepared food is the core of their services, the well-being that comes along with the human connection created by delivery volunteers is immeasurable. And it was up to IN to help communicate that crucial message.

Because You Care

“Because You Care”

After a round of presenting different concepts, the “Because You Care” prompt became the basis for messaging that came to life in various media including billboards, flyers, social media and TV spots. It speaks directly to the caregiver audience and allows the flexibility to highlight various benefits.

Hitting the Streets

In addition to the agency services and monetary donation, IN team members also volunteered as delivery drivers. It was truly rewarding to get out there and experience what makes Metro Meals on Wheels such a deserving organization. Yes, the meals were appreciated by the recipients, but the consistency and kindness created by the interactions were also extremely valuable.

Looking Ahead to 2023

We were honored to recently announce our 2023 Food for All Partnership Program winner: Every Meal. We look forward to helping them achieve their mission of fighting child hunger through community and school partnerships.

 

For more information and to learn about other past partnerships, be sure to see our Food for All Partnerships page.

Frozen Apple Pie Brand Test

Nothing beats the taste of a freshly baked apple pie, but let’s face it, we don’t always have the time or skills to make one from scratch. Thankfully, the frozen food section has our back with a wide variety of options to choose from.

 

In this brand test, we’ll be reviewing three popular brands of frozen apple pie: Marie Callender’s, Sara Lee, and The Village PieMaker. We selected these brands based on their brand recognition, store availability, and perceived quality.

 

The brand test is conducted by administering a blind taste test of the product, reviewing the packaging of each product, and then selecting our favorite based on visual appeal, texture, and flavor.

Frozen Apple Pie Brand Test Contenders

THE CANDIDATES

Marie Callender's Frozen Apple Pie

First up, we have Marie Callender’s. This brand is well-known for its delicious pies, and its frozen apple pie is no exception. The pie boasts a golden-brown crust and a filling loaded with juicy apples and spices. Marie Callender’s packaging features an enticing photo of the pie with a slice removed, showing the filling in all its apple cinnamon-y glory.

 

Price: $9.99 (Hy-Vee)

Price per ounce: $.23

Next on the list is Sara Lee. While this brand may be more known for baked goods, their frozen apple pie definitely holds its own. The pie has a lighter-colored crust but maintains a flaky texture. The filling has a milder flavor profile but plenty of apple goodness. Sara Lee’s packaging features an image of a slice of pie accompanied by a scoop of vanilla ice cream, making it hard to resist.

 

Price: $8.99 (Hy-Vee)

Price per ounce: $.26

Sara Lee Frozen Apple Pie
Village PieMaker Frozen Apple Pie

Last but not least, we have The Village PieMaker. This brand may be lesser known, but it should not be underestimated. The pie has a thicker, flakier crust that gives it an authentic feel. The Village PieMaker’s packaging chose to let their pie do the talking, showing the finished product itself in an open-window display surrounded by cardboard packaging that touts its homemade appeal.

 

Price: $19.99 (Whole Foods)

Price per ounce: $.42

RESULTS

After conducting the blind taste test and reviewing the packaging, we’ve come up with the following results:

 

Visual Appeal: All three brands have their own unique charm when it comes to packaging. A few testers were partial to Village Piemaker’s minimalist design and homemade appearance. The vote was close, but Marie Callender’s won with its mouth-watering imagery. Although the lattice work did make it difficult to compare apples-to-apples (pun definitely intended).

 

Texture: Sara Lee’s pie had a firmer crust, while The Village PieMaker’s had a thicker, flakier crust. Marie Callender’s crust was flaky and crispy on the outside, while still being soft and buttery on the inside. Overall, this vote went to The Village PieMaker despite an oven-hot debate.

 

Flavor: This is where the oven mitts came off. Nearly half of our testers voted for The Village PieMaker’s pie as their favorite, stating that its flakey crust and homemade taste influenced their decisions. The other half were eager supporters of Sara Lee’s pie, citing its firmer crust and balanced flavor. One taster was a staunch supporter of Marie Callender’s, who could not be swayed by the other factions.

 

FINAL VERDICT

We rarely have a brand test as polarizing as this one. Overall, all three brands of frozen apple pie were delicious in their own way, and any would make an excellent addition to the dessert table at a family function. However, based on our blind taste test and review of packaging, this is how the pie crust crumbled: Sara Lee squeaked out a victory on the flavor, but received last place in packaging. The Village PieMaker came in at a very close second in flavor and packaging despite its much higher price point. Marie Callender’s pie was third place for flavor, and first in packaging.

 

In conclusion, if you’re looking for a quick and easy dessert, frozen apple pie is a great option. Give these three brands a try and see which one is your favorite!

Frozen pie brand test bites

3 Strategies for Getting the Most Out of Your Foodservice Marketing Agency

With manufacturers always focused on goals and sales targets, a crucial partner in these endeavors is your foodservice marketing agency. Here are a few strategies on how to maximize ROI with your agency and ensure everyone is set up for success.

Clearly Define the Scope and Problem to Solve

Whether you’re launching a new product or introducing a rebate to help a slow-moving item sell better, knowing your goal and clearly articulating it to your agency partner helps get everyone moving in the same direction more quickly.

Communicating known barriers to conversion can sometimes come as an afterthought, but being upfront about customer perceptions and challenges gives your agency new avenues to explore. These challenges are defined differently depending on the organization, but thinking of them as “uncomfortable truths” can lead to honest discussions about how to overcome known perceptions or obstacles.

“We love a good challenge. It’s exciting and strategically satisfying to be brought to the table to think through how we can help our clients succeed. We always make time for these sessions and do our best to facilitate them whenever we can.”

— Anita Nelson, President

Briefing Sessions with Key Stakeholders

Everyone’s time is extremely valuable, so when planning a project, a “fewer is better” approach might seem to make sense. But including everyone for whom the project has implications is a smart strategy. Not every person needs to be involved once the project is underway, but initially soliciting opinions or advice from a wider audience can bring in fresh thinking that may not have been included at the beginning.

“We’ve often had amazing ideas come from members of the culinary or sales team that made a project much more effective in the long run. I’m glad we brought them into the process when we did.

— Beth Lube, Account Director

Many groups use the RACI method which groups people into different categories along the course of a project. The acronym stands for: Responsible, Accountable, Consulted and Informed. Making this distinction in briefs helps ensure due diligence within your organization and helps bring in fresh, new opinions.

Clearly Defined Budgets and Scope

With money being tight and everyone needing to get as much as possible from every single dollar, knowing how much is there to work with — and sticking to it — helps ensure there are no surprises down the road. This strategy is a tight collaboration between client and agency. Understanding and appreciating the budget upfront helps keep ideas practical and executional. Sure, drones delivering coffee at a tradeshow sounds amazing, but not when the budget calls for revamped display graphics and true sales-driving tactics.

When it comes to the scope of the project, it’s always a good idea to include your agency partner early in the process. You might have only one deliverable in mind (a marketing email, landing page, etc.), but it’s the job of your agency to help you think of tactics to amplify every project. Exploring other ways for your project to come to life earlier in the process helps you avoid “scope creep” and ensures more accurate timelines as well as budgets.

“We love to bring big ideas — that fit within budgets. You turn our creatives lose on a project and you’ll get some amazing ideas, but their experience and discipline keep them grounded on what’s possible and what really works.”

— Anita Nelson, President

Have questions about getting the most from your foodservice marketing agency? We’re standing by and always ready to talk about how we can help create success. Here’s to a delicious, profitable 2023!

Mar-IN-ara Review

In honor of National Spaghetti Day, the IN team chose to celebrate the best way we know how: with a marinara brand test. Armed with three well-known marinara brands, we boiled up some pasta, grabbed some forks, and ate ourselves into post-lunch nap. Just kidding; we’re pasta-professionals.

The Candidates

  1. Newman’s Own – $2.69
  2. Bertolli – $2.59
  3. Rao’s – $7.39

These three brands were chosen due to their brand recognition, in-store availability, and perceived quality. Additionally, it was important to us that we select options that occupied different brand spaces. Newman’s Own has a positive message behind the sauce and uses its profits to support children who face adversity. Bertolli totes a reputation for authenticity without breaking the bank. Rao’s has a higher price point and a reputation of elevated quality.

As usual for our brand tests, we ensured anonymity by prepping the sauces and pasta in unmarked, single-serve dishes and placed them in front of our testers. They were then asked to rank the candidates 1 to 3 (most to least favorite) and provide their reasoning.

Results

Our team judged the sauces based on visual appeal, texture, and flavor.

Visual Appeal

It turns out people were looking for a thicker sauce that could hold fast to the pasta as well as flavor cues in the form of herbs or veggie pieces. Bertolli stood out due to the visible herbs which added an elevated look to the sauce, while the thickness of Rao’s appealed to the testers.

 

Texture

Popular opinion on texture trended toward a more robust, chunkier sauce — which was achieved by Bertolli and Rao’s, while Newman’s Own was described as “too smooth” or “watery” by a few of the testers.

 

Flavor

This category was the most polarizing for our testers. Newman’s Own on its own was a good, standard marinara sauce. When compared to the other two options, however, it did not have enough to set it apart to be the favorite of any of the testers. While some loved the salty, zesty flavor of Rao’s, some were put off by it. The same could be said for Bertolli’s sweet, herby profile.

Verdict

As the dust settled on the battle of the sauces, one brand emerged victorious. To the surprise of few, Rao’s defended its higher price point by being the office favorite. Bertolli took the second-place podium, with Newman’s Own trailing in third place.

 

We love setting up and executing these kinds of tests, and we’re always eager to dive into different product categories. Be sure to reach out if there’s ever a topic we can research for you!

3 Ways Manufacturers Can Stand Out to Foodservice Operators

The foodservice industry has shown tremendous resiliency over the last couple of years. Overall restaurant traffic may be down, but higher check averages have bolstered sales numbers.1 While challenges still lie ahead, there are plenty of reasons to remain hopeful, and now is a crucial time to lend your support as everyone regains their footing. Here are some strategies that can help you align with current marketplace needs.

1. Offer speed-scratch menu ideas that address labor challenges.

According to the National Restaurant Association, “As of April 2022, eating and drinking places were still 794,000 jobs — or 6.4% — below their pre-pandemic employment levels. No other industry has a longer road to reach a full employment recovery.”2 Showcasing how your products can be used in low- and no-labor solutions will resonate with operations dealing with this pressing concern. Consider revamping existing recipes or engaging your culinary team to develop new ones with labor shortages in mind.

2. Embrace direct mail to deliver ideas directly to operators.

As every operation is doing more with less, emails and social media posts become easier to ignore, especially as digital fatigue sets in everywhere. There’s nothing quite like having a physical object delivered to your door — it’s certainly harder to ignore. And it’s quite effective. The average response rate for direct mail is between 2.7% and 4.4%, compared to email’s 0.6% response rate.3 Yes, the price of physically mailing samples and rebate offers is higher than digital distribution, but it’s a fraction of the cost of an actual sales call.

3. Be liberal with samples and rebates.

Everyone is feeling the squeeze of inflation, rising costs, and labor market shortcomings. A recent survey of operators found that of 9 different areas of concern, the top 3 centered on expenses: high food costs, high labor costs, and high disposables costs.4 One definite way to rise above all these challenges is to offer your best deals possible whether through samples, rebates, or loyalty rewards. Being a thought leader is tremendously valuable in a partnership, but as this recovery is still gaining steam, prices and cost-savings will remain paramount.

Looking for more ways you can be a standout partner to your foodservice operators or needing to execute best-in-class strategies? We’re always standing by to discuss challenges and opportunities. Let’s start the conversation.

1 Foodservice Equipment Reports, “Restaurant Traffic Hits New Low, But Sales Trend Higher,” June 2022

2 NRA, “Restaurants continue to struggle filling job openings,” May 2022

3 Pedbblepost, “15 Statistics That Prove the Power of Direct Mail in 2022,” June 2022

4 Bar & Restaurant, “The Challenges and Trends Facing Restaurant Operators This Fall,” October 2022

Our Take on 2023 Foodservice Trends

Here at IN Food Marketing & Design, we decided to ask our own diverse and talented associates to weigh in on what they think will be the hot trends impacting foodservice this coming year. Read on for insights ranging from dining experiences to tech and nutrition. No matter what’s on the menu in 2023, you know we’ll be into it!

Local is Logical

Maggie Alt-Lewis, Sr. Account Executive

We’re likely to see a continued focus on local and regional foods incorporated into menus. Hopefully there will be fewer supply chain or service challenges in getting the food to the operations. I also think consumers will continue to support local economies and seek out healthier, more transparent choices.

Food sourcing plays heavily into these food trends. »

Simple & Whole

Lizzy Borgwardt, Assistant Account Executive

Being surrounded by a food culture that’s always on the go (people looking for options that are quick, low-fat, sugar-free, keto friendly, etc.), we’ve lost sight of what is important: simple, nutritious foods, and ingredients. I hope and anticipate that with time, our culture comes back to foods and ingredients that are whole and simply sourced. It will benefit not only ourselves but also our environment.

Harvard University provides some helpful resources. »

A Return to Service

Mitchell Brandt, Associate Creative Director

I think 2023 will be the year where people flood back to restaurants for all the reasons we love dining away from home: great service, excellent food, and a memorable experience. We’ve been cooped up for too long, and while restaurants still face struggles, I’m hoping in 2023 we’ll be able to get back to the basics.

Important stats about restaurant experiences. »

Plant-Based Eating Has Deep Roots

Sam Burns, Social Media Specialist

I think plant-based and dairy-free menu offerings will continue to expand into 2023. It’s likely we’ll see a wider variety of these options not only for the vegans and environmental folks, but also for those who are more health conscious and wary of growth hormones or other concerning ingredients (rBGH and the like).

 

Sustainability Is Here to Stay

Betsy DeNuccio, Production/Design Manager

This movement is close to many of us here at IN, but I definitely hope to see a continued rise in sustainable practices. Whether it’s more plant-based menu options, compostable takeout containers, waste diversion, or local/seasonal purchasing, if it’s better for the environment, I’ll go out of my way to support it.

The Foodservice Equipment & Supplies Magazine has an interesting article. »

Creative Customization

Lori Gerdts, Creative Director

Serving unique, signature dishes doesn’t have to be complex. In fact, with all the pressure foodservice operators face, I think we’ll see a lot of creativity based on standard menu items. For example, lots of on-trend flavors can be introduced to guests through more approachable choices. Picture sharable soft pretzels (low labor, high margin) served with a trio of house-made dips like spicy white queso, dill pickle dip, and a stoneground honey mustard.

Check out 2, 3, and 4 on this trends list. »

Buzz-Free and Healthy

Alyssa Lillie, Art Director/Digital Specialist

Ever since the pandemic, people have been looking for ways to improve their health. One path many are taking is to cut down on alcohol and participate in movements like Dry January. I think we’ll be seeing more non-alcoholic options including more creative cocktails and beers on all kinds of menus.

Read what Forbes says. »

TikTok Takes on Foodservice

Beth Lube, Account Director

TikTok is known for making things go viral. When a specific restaurant is the focus of a popular post, they often see a huge boost in traffic. Some TikTok users teach their viewers how to order from “secret menus” or special items like the Pink Drink from Starbucks and the Quesarrito at Chipotle. One way foodservice operations can try to capitalize on the power of TikTok is by participating in some of the viral recipe trends of the moment and offering them as LTOs.

See more from The Food Institute. »

Shareable Experiences

Anita Nelson, President/Owner

With the quick rise of trends like the butter board, people seem to be craving communal experiences after the isolation of the last few years. My prediction is that restaurants will find other ways to tap into this desire — maybe fondue will even make a resurgence. For operators, finding low-labor, unique and sharable menu items will be the trifecta for success.

An interesting piece from The Washington Post. »

Go with Your Gut

Dustin Slowiak, Project Manager

Gut health has been on the periphery of food trends for the last few years, and demand for prebiotic and probiotic foods is still growing. It’s not just kombucha either — ingredients such as asparagus, garlic, leeks, onions, and others can have a positive impact on your gut health. I’d love to see more options in foodservice that satisfy this growing demand. Highlighting dishes that are already beneficial to the microbiome could be a simple first step.

Check out this list of thoughtful trends from LinchpinSEO. »

 

See something you’d like to try or have questions about our predictions?

We’d love to discuss any ways we could help make your 2023 as delicious and profitable as possible. Let’s connect!

Spread the Joy

’Tis the year to gather and graze with good friends & delectable flavors.

At IN Food we believe the magic happens when singular attributes are combined to create something even more unexpected and unique: Sweet + salty, spicy + smooth, traditional + trendy.

Cheer(cuterie) to you and yours in 2022!

Our INspired Board

Enjoy our favorites to get you started on your own creation!

MEATS

LORI • Kramarczuk’s Ukranian Smoked Sausage

LORI • Bacon Jam

DUSTIN • Prosciutto

MAGGIE • Doc’s Summer Sausage (Cross Plains, WI)

SAM • Uncured Salami

CHEESES

ANITA • Wood River Cheddar Gruyere Herbs de Provence

KELSEY • Wood River Truffle Merken Chile

BETSY • Saint André Triple Cream

LILY • Cypress Grove Humboldt Fog

NICOLE • Blue Vein Cheese

SPREADS

DUSTIN • Pepper Jelly

NICOLE • Whole Seed Mustard

ANITA • Divina Chili Fig Spread

NUTS

NICOLE • Garlic & Herb Marcona Almonds

FRUITS & VEGGIES

ALYSSA • Honey Crisp Apples

MAGGIE • Pickles

LORI • Blackberries

ANITA • Marinated Vegetables

CRACKERS & CROSTINI

LORI • Potter’s Caramelized Onion Crackers

TORI • Raincoast Crisps Crackers

GRACE • Trader Joe’s Fig & Olive Crisps

SAM • Simple Mills Gluten Free Crackers

ALYSSA • La Panzanella Rosemary Croccantini

MAGGIE • Rustica Baguette

Toast the New Year

with a BYOC (Bring Your Own Charcuterie) Party!

Have guests bring a favorite or two. Line a table or island with butcher paper and an array of wood and marble boards to create a robust spread to please every palate.

Charcuterie board close-up

Gathering the goods

From specialty shops to neighborhood groceries, you can opt for the one-stop-shop experience or careful curating from a handful of favorites.

Fruit & Herbs

Our Local Loves

  • Surdyk’s Cheese Shop
  • France 44
  • St. Paul Cheese Shop
  • Grass Roots Gourmet
  • Kowalski’s
  • Whole Foods
  • Kramarzcuk’s
  • Lunds & Byerlys
  • Lowry Hill Meats
  • Red Table Meats
  • Burnett Cheese Store
  • The local farmers market

Budget boards

  • Trader Joe’s
  • Fresh Thyme Market
  • Aldi
  • Costco
Bowl of olives