NRA seeking food and beverage innovation nominees

 
Oct. 18, 2012

The National Restaurant Association is calling on food and beverage manufacturers who have made advancements and innovation in ingredients, preparation, processing and packaging, to apply for the 2013 FABI Award.

Entries can include a new flavor concept, improved nutritional profile or increased cost/labor efficiencies.

The awards will be presented at the 2013 National Restaurant Association Restaurant, Hotel-Motel Show, May 18-21 at Chicago's McCormick Place.

"The FABI Awards celebrate breakthrough innovation in food and beverage products that drive progress in the restaurant and foodservice industry, fueling guest satisfaction and profitability," said Mary Pat Heftman, NRA executive vice president, Convention & Strategic Alliances. "The foodservice trends these products represent offer a window to the future of what Americans will be eating and drinking, whether dining in the restaurant, enjoying at home, or on the go. That's why the National Restaurant Association is committed to identifying and recognizing cutting-edge food and beverages that operators need to drive success."

All applications are evaluated by an independent panel of industry leaders who represent all commercial and non-commercial segments.

The deadline to apply for the 2013 FABI Awards is Jan. 16, 2013. To be considered, all food and beverage product innovations must be introduced in the U.S. marketplace from Jan. 1, 2012 through May 18, 2013. Award recipients will be announced in March 2013. Any new product submitted for the panel of operator experts' review must fall into one or more of the following categories:

  • High Marketability – products designed primarily to satisfy a consumer trend that will sell regardless of nutritional profile;
  • Lifestyle· Nutritional Profile – products designed with a significant improvement in the nutrition compared to similar products; they can be designed primarily for children or focused on menu development;
  • Packaging Improvement – products designed with a significant change in the packaging of the product that delivers clear benefits to the operator; and
  • Incremental Value to the Operator – products that provide real value to the operators in terms of price, cost savings, labor savings, time savings, sustainability, prep efficiency or a longer shelf life. 

The online application is available online.

Read more about food and beverage trends.


Topics: Food & Beverage , National Restaurant Association , Operations Management , Research & Development / Innovation


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