Soup--On-trend
The numbers of new product launches with other flavors are relatively small by comparison; while 20% of new soup product launches in 2010 were chicken-based, most flavors outside the top five (chicken, clam, beef, vegetable, tomato) accounted for no more than 2%. In line with consumer needs for “bet...
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| Veröffentlicht in: | Prepared Foods 2011-07 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
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| Online-Zugang: | Volltext |
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