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Bar Necessities – 2020 & Beyond
Bar Necessities – 2020 & Beyond
3/18/2020 By Jeannie Swedberg
New product experts Lynn Dornblaser and Morgan McClure from Mintel recently came to the Tree Top campus to give a trend presentation, which focused on the bar market. Thought I’d share some of their top-line insights on what’s influencing this category and what Mintel’s data shows as growth opportunities in the short-term and long-term. First here’s what to expect in the year ahead... READ MORE
Jeannie’s Favorite Food Trends – 2020 Edition
2/5/2020 By Jeannie Swedberg
Well, it’s not only a new year, it’s a new decade. We’re out of the teens and into the twenties, hurtling forward toward midcentury. Before you know it—it’ll be 2050. In the meantime, what food trends are forecast to take us there? While there’s no shortage of predictions for the food industry for 2020, here are the ones on my shortlist...READ MORE
Change, its generational impacts and more
12/30/2019 By Jeannie Swedberg
When you attend as many trade shows as I do, you hear a lot of interesting and thought-provoking things along the way. Here are a few things I heard recently…Change is changing – the speed of change is accelerating. Have you noticed the pace of new food and beverage product development lately? It’s months instead of years. Any way you look at it – it’s time to... READ MORE
CBD new product frenzy amid consumer confusion
11/5/2019 By Jeannie Swedberg
Sitting at a new products conference recently in Chicago, I wasn’t surprised to see CBD on the agenda. Actually, would’ve been surprised had it not been on the agenda. What I did find fascinating is despite the lack of a regulatory framework and widely varying opinions on an appropriate CBD serving size (speakers suggested 10 to 30 mg), food and beverage industry interest seems insatiable. While it’s actually still not technically legal... READ MORE
More Insights into Plant-based Foods
9/30/2019 By Jeannie Swedberg
Since we’re all agreed that plant-based is a trend and not a fad, I’m going to delve into what it takes to attract and cultivate loyal customers in the plant-based meat alternative space. What makes one plant-based burger brand more likeable than another? Why are people more interested in trying one product over another? And what makes them stick to a brand or product – repeat purchasing? Read more...
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