Ingredion launched “Put Profitability on the Menu,” a new foodservice growth guide that details how food service operators can drive sustained clean label growth in the foodservice sector.
Ingredion launched “Put Profitability on the Menu,” a new foodservice growth guide that details how food service operators can drive sustained clean label growth in the foodservice sector. It is comprised of dedicated, proprietary research from Ingredion that explores the key trends underpinning clean-label growth, how to capture the business value of clean label, and how to extend menu options with ingredient innovation.
“The global foodservice is currently forecast to reach $3.2 trillion by 2023, based on a CAGR of 2%,” said Daniel Haley, Ingredion’s global platform lead, Clean & Simple Ingredients, in a press release. “What we are seeing is the potential for a rapid recovery as consumers act upon their pent-up demand for dine-out options, in turn driving stronger growth and creating opportunity within the sector. Evidence shows that the foodservice industry is largely adopting clean label as a business strategy and that commitment toward these changes is long-term, which is wonderful. What is important though is that these foodservice operations enrich their consumers’ eating experiences with high-quality clean-label products formulated with ingredients they know and expect. It’s with this robust and comprehensive growth guide that we aim to deliver key insights for foodservice operators at this pivotal time.”
“Put Profitability on the Menu”enables foodservice operators to realize the clean label opportunity in their sector and deliver high-quality products with a return on investment. Ingredient breakthroughs and formulation innovations in clean-label allows foodservice operators to adapt their menus at-speed while being at the cutting edge of the latest food and flavor trends.