There's always something fascinating happening in food and beverage culture. Our weekly newsletter is your window on these changes — through the lens of the consumer.

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Soaring to New Heights: 2015’s Breakout Brands

By sneaking up on the market, under the radar, premium businesses often are market disruptors, capable of overturning categories, or launching new segments seemingly out of nowhere.

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More Than Merely Trend Watchers: How We ID Emerging Ingredients and Flavors

Peas and crickets as protein. Botanical flavorings in beer and other beverages. All things plant-based. Ever wonder how The Hartman Group is so adept at spotting trends in areas like emerging ingredients?

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2015 Food Culture Year in Review – The Best of Hartbeat, Hartbeat Exec and Hartbeat Acumen

We’ve prepared a special downloadable issue of Hartbeat to recap the year 2015's key highlights from our  Hartbeat newsletter articles, Hartbeat Acumen infographics and quarterly editions of Hartbeat Exec.

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How Sweet It Is: Natural/Organic Candy Fertile Ground for Growth?

Consumers believe that the idea of maintaining balance in their diets helps justify indulgences and comforting treats.

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Trend of the Year: Strategizing SIMPLE in the Food and Beverage Marketplace

As consumers have clamored for cleaner product ingredient lists, driven by their desires for fresher, less processed foods and beverages, companies have heard these demands and have begun to respond.

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In Pursuit of Something New and Different: Food Culture’s New Vitality

A number of vectors of change in ideas, beliefs and practices are fermenting in American food and beverage culture.

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Snacking Culture: Consumers Take Control of Portion Sizing

Today, many consumers simply perceive that they are more than capable of controlling portions. They want the ability to decide the sizes of the portions for themselves, rather than have it dictated for them by outside parties.

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Silent Generation: Not So Silent When It Comes to Food

In the context of a changing food culture, elder care facility providers are increasingly looking at food service as a way to differentiate themselves in a competitive market and are branding themselves with health-conscious menus that reflect...

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Why Snack Foods Are Becoming the Main Dish for Consumers

With 80 percent of snacking now being purposeful, people are being much more deliberate about their choices with an emphasis on foods that aid in energy and weight management. There is "aspiration around wanting to eat more fruits and vegetables," said Melissa Abbott, Vice President, Hartman Group Retainer Services.

Inc Magazine

2016-01-19