November/December 2020 - 4

THE PROCESS
ZEKE JENNINGS
Tastes of tots
From the second babies are born, they begin
their journey to adulthood. As parents navigate
the terrible 2s, grade school and eventually
high school, they also must navigate how kids'
food tastes evolve.
We take a closer look at that evolution from
Zeke Jennings
Managing Editor
toddler to teenager in the story, " Creating a
brand both kids and parents can love, " and
how current trends and parental preferences
can help food producers. See Page 6.
David Lemley of Retail Voodoo said children's
wants in food are maturing faster than ever. They reach
sophistication beyond just what tastes good, is familiar and
satisfies their hunger as early as first grade, when peer perception
of what they're eating starts to become important.
" What kids want from a food brand socially is complex, "
Lemley said during the Food for Kids Summit. " And that
complexity comes much sooner today than it did in previous
generations. Sadly, the age of innocence is now 8 versus 11 just
a decade ago. "
The pandemic also is affecting how and where kids are eating,
as well as how their parents shop. COVID continues and will
likely have a big impact on the first quarter of 2021 and probably
the second as well, said produce industry leader Steve Lutz,
now of Category Partners. Lutz said online shopping and fewer
in-person shopping trips has consumers relying on products
they know (see Page 16), rather than impulse buys. Also, the
perceived food safety of prepackaged produce has that category
trending higher than ever before.
Also in this issue, are looks at innovations and new ideas in
supply logistics, which certainly have been put to the test during
the pandemic. We all recall empty grocery stores shelves in the
spring. We also highlight growing food processing equipment
provider Sormac. Although based in The Netherlands, Sormac
recently opened a North American branch and is creating a new
European facility to meet vegetable processing needs.
Be sure to check out the back page for the current list of
virtual and in-person (hopefully) education opportunities and
trade shows.
Office 616-887-9008
Managing Editor Zeke Jennings, 616-520-2159
zjennings@greatamericanpublish.com
Integrated Marketing Andrea Schafer, 616-520-2139
Consultant prosales@produceprocessing.net
Editorial Director Tim Hodson, 616-520-2161
thodson@greatamericanpublish.com
Creative Director Kristina Howell, 616-520-2168
khowell@greatamericanpublish.com
Multimedia Designer Greg Ryan, 616-520-2145
proproduction@produceprocessing.net
Production Assistant Samantha Orsi, 616-520-2148
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Custom Marketing Jess Schmidt, 616-520-2141
Manager jschmidt@greatamericanpublish.com
Circulation Becky Stovall, 616-520-2138
circulation@produceprocessing.net
Billing Accounts Receivable, 616-520-2136
accounting@produceprocessing.net
Contributing Editors Gary Pullano, 616-520-2144
Stephen Kloosterman, 616-520-2152
COO & CMO Kimberly Baker, 616-520-2135
kbaker@greatamericanpublish.com
CFO & Director of Deb Carnes, 616-520-2169
Human Resources dcarnes@greatamericanpublish.com
Vice President/ Gerry Bodgdon, 616-520-2150
Group Publisher gbogdon@greatamericanpublish.com
CEO Matt McCallum, 616-520-2133
publisher@produceprocessing.net
Editorial Advisory Board
Adrienne Seiling, American Frozen Food Institute
Rudi Groppe, Heinzen Manufacturing International
Lou Cooperhouse, Rutgers Food Innovation Center
Sherrie Rosenblatt, Can Manufacturers Institute
Leonard Batti, Taylor Farms, Salinas, California
ISSN 2375-3447
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November/December 2020

Table of Contents for the Digital Edition of November/December 2020
