Food Mood - December 2014

Transcription

‘
Contents
Smoked
Flavor Trends
New Products | Retail
Restaurant Menu Trends
Chef’s Trends
Foodservice Trends
Supermarket Trends
Frozen Foods
Breakfast
Lunch | Dinner
Protein
3-5
6-11
8
12-16
17
18
19-20
21-22
23-24
25
26
27-29
Beef
Sausage
Chicken
Pork
Bacon
Turkey
Snacks
Sauces
Health | Wellness | Natural
Changing Demographics
Technology
Looking for
more information?
Contact us now!
(920) 769-1100 Ext. 4
www.redarrowusa.com
30
31-32
33-34
35
36
37
38-39
40-41
42-43
44-46
47
Contact us now!
(920) 769-1100 Ext. 4
2
Smoked
TOP PREP METHODS: penetration
80%
Grilled
78%
Fried
74%
Roasted
59%
Sauteed
57%
Baked
48%
Smoked
42%
Toasted
35%
Steamed
Slow…
24%
23%
Seared
22%
Boiled
20%
Braised
Broiled
Seven out of ten restaurants
offer a grilled, fried, or roasted
menu item.
18%
Stir Fried
14%
Blackened
13%
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June 2014
Appearing on nearly half
of all menus, smoked is
one of the top ten most
popular prep methods.
3
Smoked
SMOKED: penetration by segment and restaurant type
Smoked is experiencing growth across all
segments versus four years ago.
77%
Half of all restaurants offer a
smoked item on the menu.
56%
48%
45%
42%
46%
50%
36%
ALL
+10%
QSR
+10%
Midscale
Casual
Fine Dine
National
Regional Independents
Chains
Chains
(1-2 Units)
(>251
Units)
(3-250
Units)
+12%
+11%
+3%
“What’s Hot” 2014 Culinary Forecast, Restaurant.org
June 2014
4-Year % Change
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4
Smoked
SMOKED PROTEINS: penetration and growth
18%
16%
Smoked bacon and pork have
experienced over 100% penetration
growth since 2005.
12%
12%
11%
8%
10%
4%
13%
12%
6%
5%
5%
12%
11%
10%
10%
10%
8%
7%
6%
12%
11%
10%
8%
9%
7%
7%
8%
8%
+24%
Smoked Pork: 14%
+45%
Smoked Turkey: 10%
-14%
10%
Smoked Beef: 10%
+33%
Smoked Chicken: 6%
+19%
9%
6%
6%
5%
Smoked Bacon: 17%
13%
11%
7%
6%
14%
14%
13%
12%
17%
15%
15%
14%
10%
17%
5%
5%
5%
6%
6%
6%
4%
2%
June 2014
2014
Penetration
0%
2005
2006
2007
2008
2009
2010
2011
2012
www.redarrowusa.com
2013
4-Year
% Change
2014
5
Flavor Trends
Restaurant Trends — The Year in Review
Monica Watrous, Foodbusinessnews.net, November 24, 2014.

Sizzling on mainstream menus are hot sauces such as sriracha, new peppers and spices,
and a surge of ethnic cuisines.
 Jack in the Box introduced Jack’s Blazin’ Chicken Sandwich, topped with a ghost pepperranch sauce.

Not just for barbecue, smoky flavors are on fire in both food and beverage. Charring also has
gained steam in independent restaurants.
Charred Limited Time Offers of 2014
Datassential.com







Fox & Hound - Char-grilled Margarita Mahi fillet (Nov.)
Famous Dave’s - Char-grilled hickory-smoked steak (Oct.)
Gordon Biersch Brewery Restaurant - Charred tomato vinaigrette (Sept.)
Coco’s Restaurant & Bakery - Char-grilled chicken (July)
Glory Day’s Grill - Charred green beans (April)
Fox & Hound - Char-grilled chicken breast (Feb.)
Bravo! Cucina Italiana - Charred tomato sauce (Jan.)
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6
Flavor Trends
Top Ten Food Trends That Will Flavor the Foodscape in 2015
Prnewswire.com, October 28, 2014.
1. Advanced Asian: From Filipino food to a new generation of Thai, true-to-region Asian foods will dominate in 2015.
2. Matcha Madness: The quest for wellness and energy will lead many to Japanese matcha, a nutrient powerhouse
green tea in lattes, sodas, and ready-to-drink cans.
3. Edible Marijuana: Where legal, look for sophisticated cannabis in gluten-free baked goods to cold-brewed coffee
and flavored syrups.
4. Hop-Free Suds: Craft brewers are making unhopped beers with herbs, spices, and bitter plants.
5. Charcoal on Fire: Look for super-hot burning charcoal in Asian cuisines as well as charcoal coloring in foods and
enhancing in breads, crackers, and even cosmetics.
6. Local Grains: Products made from freshly milled flour are rising, due to the increase of farmers, bakers, and chefs
committed to local grain production.
7. Coconut Sugar Sweetness: Boasting a lower glycemic index than white sugar makes coconut sugar popular
natural food fans to sweets-loving Paleos to Southeast Asian food lovers—looking for better-for-you foods.
8. Quality Kosher: Artisan delis and bagel shops are serving farm-to-table fare to cater to millennials.
9. The Hunger Games—Restaurant Edition: Dining concept incubators create lively experiences where diners test
eateries and vote with their forks in revolving pop-up settings or hip dining parks.
10. Less Pretty Produce: Funny-looking produce will no longer get picked over as food resourcefulness and efforts to
combat hunger come into sharper focus.
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7
Flavor Trends
Baum & Whiteman's Restaurant Industry Buzzwords
Wfla.com, November 13, 2014 .
1.
2.
3.
4.
Pistachios: nut of the year
Pimm's Cup #1 is coming back
Iced lattes, boozed or not
Upscaling ever-spicier ramen noodles,
Japanese or cross-cultural
5. Shaved ice desserts
6. 'Nduja (spicy, spreadable salami)
7. Flavored salts
8. Fermented (not quick-pickled) food
9. Savory ice creams and yogurts
10.More bitter dishes in greens, chocolate, and
coffee. Clashing flavor combinations - sweetsalty-bitter-spicy pairings in snacks and
desserts
11.Fewer over-oaked chardonnays
12. Too many food halls?
13. Night markets growing in ethnic festivals
14. Drinking locally: more craft gin and whiskey
producers from unlikely states
15. “Don't-waste-food” campaigns
16. More attempts at Jewish delis and Jewish
mash-ups
17. More protein being sold at breakfast
18. Insects in your protein bar
19. New focus on plant-based proteins
20. Rapid up scaling of fast casual dining –
newcomers test maximum price levels
21. Savory waffles and waffle sandwiches
22. Matcha (finely milled or fine powder green tea)
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8
Flavor Trends
McCormick Flavor Forecast Reveals Eight Flavor Trends For 2015
Mccormick.com, December 2014.
Global Blends On the Move – Japanese 7 Spice
(Shichimi Togarashi) offers a new kind of spicy heat,
while Shawarma Spice Blend lends warm, spiced flavor
to grilled meats and more.
Umami Veggies – For a fresh way to savor the tempting
"fifth taste," look no further than naturally umami-rich
veggies like mushrooms, tomatoes, sweet potatoes and
nori (edible seaweed).
Middle Eastern Mezze – These distinctive dips and
spreads, packed with zesty herbs and seasonings,
offer an approachable and delicious introduction to a
vibrant global cuisine.
Liquid Revolution – Fresh purees and juices blend with
bold spices and herbs to intensify sauces, pasta, dressings
and more - providing a fun, delicious way to enjoy an extra
serving of fruits and veggies.
Sour + Salt – Combining coarse salt with surprising
sours like pickled ginger, sour cherry, dried mango and
lemon zest results in a lively finishing flavor that lends
brightness and texture to dishes.
Flavor Worth the Wait – Lift the lid to discover the rich
flavors from recipes around the world that meld aromatic
spices and comforting ingredients into mouthwatering
slow-cooked meals.
Smoked Spices – Smoking spices and herbs,
Cookies Reimagined – Classic spiced cookie flavors take
new form in decadent, imaginative desserts that redefine
"milk and cookies."
such as mustard, garlic powder, cinnamon and sea
salt, deepens their flavor and aroma, adding richness
to meals and drinks.
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9
Flavor Trends
Sophisticated Heat
Keith Nunes, Food Business News, October 7, 2014.

94% of consumers indicated that they eat hot and spicy food at dinner, and two out of five
consumers enjoy hot and spicy food at breakfast.

Jalapeños have always been a favorite, but the use of chipotle, habanero and cayenne peppers have
significantly increased over the years.

Peppers like the piquillo, aji amarillo, peppadew piquant and
guajillo are all starting to become more mainstream.

42% of consumers find spicy, sweet flavor combinations to be
appealing and 4 out of 10 consumers find spicy and tangy flavors
to be appealing, according to Technomic.

“In the case of the mango/habanero or honey/chipotle combinations,
we wanted to deliver ‘spicy heat’ flavor impact that would be quick and
then dissipate, instead of lingering and building too much. We tried to
balance it with the sweet component, which really helps to complement
the early heat,” Ron Heddleson, senior director of research and
development for QualiTech, Inc., Chaska, Minnesota.
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“To add a unique
dimension to pre-made
dips, sauces, or
dressings,
incorporating a spice
blend will limit the
required labor and
create an exquisite
flavor profile,” says
Chef Chris Keegan,
Culinary Research
Manager, Red Arrow
Products.
10
Flavor Trends
Top 5 Flavor Trends
Ift.org, November 2014.
Flavor
 The No. 1 driver for all food purchases.
 57% of Americans consider themselves adventurous eaters and 82% are open to trying new flavors.
Sweet + Heat
 Ingredient manufacturers are featuring Tangy Sweet Ginger, Spicy Orange, Herbal Jalapeño, and SweetRoasted Chipotle, and combined heat with savory, sour, sweet, and tangy flavors.
 Different varieties of chilies are also being paired with citrus (lemon and lime), herbs, sweet, and tangy
flavors.
Sour, Bitter & Tangy
 Fermented products expand beyond kimchi, sauerkraut, and kombucha, as chefs experiment with fruits and
vegetables to achieve a specific flavor profile.
Umami
 Enables manufacturers to lower the sodium content in formulations, while adding depth of flavor.
Smoke & Oak
Achieve a delicious, pleasant,
 Smoked flavors are making their way into hummus,
chips and candy.
savory taste with our Natural
 “I think smoke is sort of the next evolution of bacon,”
Enhancer FL 6145. It’s
forecasted Katrina Markoff, Founder of Vosges Haut-Chocolat.
vegetarian and enhances your
protein, soups, and sauces plus
a variety of flavor applications.
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11
Hot Restaurant Menu Trends for 2015
Lisa Jennings, Nrn.com, November 7, 2014.
1. Tacos - Regional and modern Mexican concepts have swept the country. Now amazing taco concepts pop up.
2. Scrambled Eggs - Forget poached or deviled — the new “it” egg is scrambled and served for dinner.
3. Spicy Flavors - Sriracha is the go-to sauce for the Millennial generation.
4. Flavor without Fat - Chefs are using old-world cooking techniques, like using skewers, rotisseries and
smoke, to add nuance and depth to dishes without adding oils or butter.
5. Meat Spreads - Nduja, a Calabrian spreadable cured meat, will join charcuterie plates.
6. Artisanal Candy - Expect retro artisanal candy, such as ice cream gummies or goat’s milk caramels with sea
salt and bourbon.
7. Soft Serve - the new dessert, featuring seasonal flavors and innovative sundae combinations.
8. Spanish Cuisine - Tapas and the cuisine of Spain will dominate.
9. Sour Flavors – Shrubs in cocktails - created by preserving fruit with vinegar; sugar and water; or kimchi
burgers.
10. Savory Pancakes - Sourdough pancakes with sauerkraut, pecorino and ricotta; or a horseradish-buckwheat
pancake with beef tongue.
11. Patty Melts - Part grilled cheese, part burger —the sandwich to beat next year.
12. Mini Cocktails - Gives guests a taste at lower prices.
13. Flasks - Bartenders are incorporating flasks into the mix that guests can take home with them.
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12
Hot Restaurant Menu Trends for 2015
Lisa Jennings, Nrn.com, November 7, 2014.
14. Hard Cider - The craft beer movement paved the way for artisanal and hard ciders, on tap, in bottles or cans
and mixed into cocktails.
15. Gin – The liquor of 2015 that bars across the country are making with obscure tonics and artisanal gins.
16. Creative Packaging – Wines are being bottled in former milk bottles.
17. Dramatic Delivery - Bars are putting more theater into the mix – drinks set aflame.
18. High-end Daiquiris - Mixed with locally sourced, artisanal ingredients and into a machine to make high-end
slushies.
19. Liquid Nitrogen - Flash-brewed iced coffee placed under liquid nitrogen, resulting in a rich and creamy
mouthfeel that evokes Guinness.
20. Game Halls – Interactive dining with bowling, ping pong, bocce and arcades to keep people drinking and eating.
21. Shrinking Lunch Hour – Since few people have time, restaurants are offering to-go boxes or to-go menus.
22. Family-style Dining – Becoming an opportunity for adventurous cooking.
23. Declining Special Requests - Guests expecting customization, but this can compromise the integrity of the dish,
so restaurants are deferring specific requests.
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13
Restaurant Trends
2015 Restaurant Trends Preview
Megan Rowe, Restaurant-hospitality.com, October 28, 2014.

Beyond kale - Celery root, parsnips, kohlrabi and other ugly root vegetables are grabbing
attention in restaurant kitchens. Fried, mashed, pureed, gratineed; flavored with cured pork or
smoked honey, these humble roots replace humble potatoes, but with lots more inherent flavor.

Sweet-spicy sauces and condiments - habanero honey, jalapeño honey and ghost chili honey,
ginger-citrus honey ... going on chicken-and-waffles, butter, salad dressings, and sauces.

Hummus - Eight years ago about 12 percent of U.S. households had it in the fridge; today that
figure is 20 percent and rising. Upscale supermarkets display two dozen variations: beet,
pumpkin, Thai chili, spinach-artichoke, guacamole, edamame, cilantro-chimichurri, lemongrasschili and even chocolate mousse.
“Looking to capture that sweet-spicy flavor trend? Try an
exhilarating combination with our Chipotle, Jalapeño, or Honey
flavor,” said Chef Chris Keegan, Culinary Research Manager,
Red Arrow Products.
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14
Pizza Hut Now Has Honey Sriracha and Red Pepper Breadsticks, Calls Them 'Flavor Sticks'
Foodbeast.com, November 18, 2014.
Nat FL Honey Type RA14001 provides a well-balanced, classic flavor that can be
used in conjunction with real honey to reduce the level of real honey used.
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15
Restaurant Trends
TGI Friday's Does a Rib Flight Trio, Lets
You Pick and Choose
Foodbeast.com, November 19, 2014.

TGI Friday's are offering customers a taste
of their ribs without forcing them to commit
to a single flavor.

Customers can choose between Chipotle
Smoked BBQ, Sweet Memphis Rub,
Applewood Bacon Crust, Tennessee BBQ
or Jack Daniel's.
“Because of the internet, social media and cooking shows, everybody knows good BBQ,”
says Chef Chris Keegan, Culinary Research Manager, Red Arrow Products. “Now chef’s
are creating BBQ salads, pork nachos, sliced brisket, and dozens of unique BBQ sauces.”
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16
Chefs’ Trends
Using Flavor Pairing to Unlock Whole Grain’s Potential
Flavor & the Menu, November/December 2014.
Ingredients and techniques that pair well with whole grain pasta:
 Mushrooms-earthy, wild exotic types
 Heat from chilies or crushed red pepper flakes
 Vegetable-heavy dishes with pancetta or bacon for added
smokiness
 Roast vegetables and proteins to caramelize to bring out their
sweetness

“To get the best outcome, avoid pairing whole grain pasta with
bright, acidic tomato sauces. Acidity highlights the bitter notes
rather than complementing the nuttiness and sweetness that
makes a whole grain dish so delicious,” said Lorenzo Boni,
Barilla America Executive Chef.
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To capture a
freshly sautéed,
button mushroom
essence with rich
buttery notes and
umami
foundation, use
Nat Sautéed
Mushroom FL
WONF
RA10038,” said
Chef Chris
Keegan, Culinary
Research
Manager, Red
Arrow Products.
17
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Nielsen Strategic Planner, Total U.S. – All Outlets Combined (plus Convenience,
52 weeks ending 06/07/2014 (vs. 4-years ago), UPC-coded, 120 major category groupings
18
Foodservice Trends
Potato Trends on the Menu
Amanda M. Westbrooks, Getflavor.com, October 26, 2014.
The United States Potato Board (USPB) surveyed data from the NPD Group’s CREST (Consumer
Reporting of Eating Share Trends) database to track and examine how Americans are consuming
potatoes in restaurants.




Potatoes are included in 28% of total foodservice visits - casual dining being the highest.
French fries account for 63% of all potato orders in restaurants.
Hash browns are significantly more important in the midscale segment versus others.
QSR and casual dining experienced growth in potato salad orders while midscale restaurants
saw declines.
“You’ll find a high-heat, fried note, balanced with a soft, earthy, potato characteristic of chips or
French fries, when you use Nat FL Fried Potato Type 6158-OS,” says Chef Chris Keegan,
Culinary Research Manager, Red Arrow Products.
Smashed, Mashed & Flashed
Gerry Ludwig, Getflavor.com, November 2014.


Chefs and operators capitalize on potato’s widespread appeal, ease of preparation and low
cost.
One of the most prevalent new cooking methods involves baking, boiling or frying the potato,
which is then smashed flat and either flash-fried or griddled until crispy.
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19
Foodservice Trends
What Foodservice Trends Can You Expect in 2015?
Cspnet.com, October 21, 2014.
1. Lights! Camera! Action! - Dining now imparts bragging rights phone snapshots and social-media sharing.
2. Small is in - Petite plates and flexible portions; units are smaller with shrunken, laser-focused menus, multiuse equipment and expanded hours to leverage fixed costs; leaner staffing and more technology.
3. Foodservice everywhere – More sophisticated onsite restaurants, fresh-food-and-drink vending, and delivery
of ingredients to your door.
4. Signature beverages - Flavorful whiskeys trend up along with spiced rums and liqueurs; non-alcohol drinks
include handcrafted or small-batch sodas, pressed juices, and health-halo teas.
5. There's something about Asia - Look for the breakout of Korean, mainstreaming of Vietnamese and
upscaling of spicy ramen noodles.
6. Bitter is the new bold - Darker coffees, deeper chocolates, next-gen cruciferous veggies like cauliflower and
collard greens, hoppy beers and cocktails with bitters.
7. DIY health - Menus with pick-and-choose options from gluten-free eaters to vegans to paleo-diet partisans.
8. Micro-local – From house-purified water to regional seafood to locally manufactured products like beers and
liquors.
9. Up with people. Diners care that restaurants deal fairly with their employees and offer opportunities for
advancement.
10. Generation Z - Younger diners step up demands for speedy high-tech service, heightened experiences,
louder music and kinetic visuals.
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20
Supermarket Trends
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*Nielsen Perishables Group FreshFacts , Total U.S. (grocery + WM, Sam’s Club and Target); 52 weeks ending 5/31/2014 (vs. year ago);
**Nielsen Scantrack, Total U.S. – All Outlets plus Convenience, 52 weeks ending 6/7/2014 (vs. year ago), UPC only; ***NPD Group
21
Supermarkets
What to Expect from Food in 2015
Phil Lempert, Supermarketnews.com, November 25, 2014.
1. Grazing Golden-agers: Eating foods like protein, fiber and Omega3s to help promote bone health.
2. Shopping goes 24/7: Uber and Google Shopping Express will offer delivery services encourage consumers to
shop online for prepared foods.
3. Everything Smoked: The demand has risen as chefs begin to apply smoking and grilling to add
some sizzle and impart new flavor to other proteins and alternatives like vegetables, butters, and even cocktails.
4. The Rise of Fermented Foods: After multi-year growth of gluten-free foods and probiotics, many consumers
have found their digestive health improved, resulting in 2015 to be the year of fermented foods.
5. Gen Z: Use more stove tops than microwaves, eat more fresh ingredients, and their favorite foods to cook
include eggs/omelets, hot dogs, potatoes and fresh chicken.
6. Craft Foods in Kitchens Everywhere: Foods made in small batches with specialized, local ingredients.
7. Nutrition Labels: No longer just on packaged foods; Prep Pad will soon offer this information.
8. Supermarkets Convert: Retailers are building full-service restaurants.
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22
Frozen Foods
A Taste of the Trends for Retail Refrigerated & Frozen Foods
Dr. A. Elizabeth Sloan, Refrigeratedfrozenfood.com, June 25, 2014.

Growth in fresh prepared foods is projected to outpace retail grocery and foodservice through
2017, according to Technomic’s “2014 Fresh Prepared Foods” report.

One in five (18%) frequently eat frozen dinners; those ages 18-24 and seniors are the
heaviest users, per Packaged Facts’ “2012 How We Eat”.

Under-20-minute meal preparation increased 11% over the past five years, followed by
crock-pot meals (11%), one-pot meals (10%), pastas/casseroles (9%) and meal salads (6%),
reports HMI’s “2014 Power of Meat,” produced by Markets and Markets.

Convenience, better-for-you, premium/indulgent and multicultural/global interests continue to
drive growth in the refrigerated and frozen foods sector.
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23
Frozen Foods
New Frozen Product Launches of November 2014.
Refrigeratedfrozenfood.com, November 2014.

Absolutely Gluten Free came out with the “Flourless, Cauliflower Crust, Gluten-Free Pizza”

Garden Lites introduced the Cheddar Broccoli Bake, a nutritious dish chock full of broccoli,
brown rice, select spices and topped off with cheddar cheese.

Fazoli’s extended its brand with five new frozen snacks including: Mozzarella Stuffed Mini
Breadsticks, Parmesan Boneless Chicken Nuggets, Chicken Alfredo Flatbread, Lasagna
Fritta and Six Cheese Toasted Ravioli.

AdvancePierre Foods expanded its Hot ‘n’ Ready sandwich line with the Split Sausage, Egg &
Cheese biscuit.
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24
Breakfast
Translating Trends

35% of consumers would like to see foodservice operators serve breakfast throughout the day
(Mintel).

There is an increasing interest in higher protein meals, egg-topped burgers, salads and sides are
a natural throughout the day.

Ethnic-inspired breakfast items were among the top 20 “hot” food trends at U.S. restaurants for
the second year in a row.
 Among ethnic cuisines, Latin topped the list, followed by Korean, then Southeast Asian.
Traditional Restaurants Trend 2014: The Breakfast Battleground
Cspnet.com, June 2014.
“What’s really keeping c-stores from stronger growth is the morning meal,” says Bonnie Riggs,
restaurant industry analyst for The NPD Group. Morning-meal traffic increased 4% at QSRs last
year, compared to a 1% decline for convenience retailers.
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25
Lunch | Dinner

Lunch remains a hot opportunity for operators. While convenience and quick service are
important factors at lunchtime, consumers crave more variety during the day part.

80% of consumers, up from 70% in 2011, want higher-quality and more unique items
on lunch menus, according to a report from Technomic, Inc.

The availability of better-for-you options and smaller portions influences a consumer’s
purchasing decision, Technomic said.

Three out of 10 consumers expect restaurants to offer smaller portions at lunchtime, and
36% eat a lighter mid-day meal during the week. The number skews higher for women,
with 40% favoring a sized-down serving during the week.
“Nat Fire Grilled Chicken FL WONF RA12057 will give you the power to capture a savory, grilled
chicken flavor with the grill notes of an open hardwood fire, says Chef Chris Keegan, Culinary
Research Manager, Red Arrow Products.
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26
Protein
Pulses for Protein

Pulses, which include peas, lentils and chickpeas, are a fantastic source of high-quality plant
protein, and they help chefs meet the growing demand for gluten-free, low-allergen or
vegetarian meals without resorting to highly processed protein or fiber additives.

Other legumes—such as black beans, lima beans and red lentils—can be utilized in hummus
with a variety of global spice blends.

“As consumer tastes have shifted and global food trends have become more prominent in
everyday cuisine, pulses and their factions have emerged as a culinary star,” says MacKenzie
Femreite, food marketing manager for the USA Dry Pea & Lentil Council.

Today’s chefs are realizing that pulses can be used in anything from desserts to main courses
and even bar snacks and beverages.

According to the council, hummus sales now top $350 million a year from a previously $5
million industry in the mid-1990s. Recent double-digit annual growth shows no signs of slowing.

This soaring domestic demand explains why only 40% of the chickpeas grown in the United
States are now exported, compared with 90% just 10 years ago.
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27
Protein
2014 Consumer Trends Report: For the Love of Protein
Sam Gazdziak, Provisioneronline.com, November 4, 2014.

The National Cattleman’s Beef
Association’s (NCBA) retail sales data
shows that ribeyes and strips remain the
two top sellers in the steak category, and
foodservice data shows that steakhouses
are among the fastest-growing segments.

Consumers are still in the mood for a
quality steak, even if they can’t afford it
quite as often as in the past.

The USDA estimates that total chicken
consumption for 2014 at 83.5 pounds per
person, which is up about 2.5 pounds
since 2009 and 0.4 pounds from last
year. That number leads the major
proteins, with beef at 53.8 pounds, pork
at 45.9 pounds and turkey at 15.6
pounds.
Sources from FreshLook Data, Categorized
by the VMMeat® System
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*Excludes seafood sales
**Quarter 2, 2014.
28
Protein
Comfort Foods
“Cold weather comfort foods like braised short ribs, roast chicken and
pork belly will remain a growth opportunity,” said Sylvia Wolf, senior vice
president, center of the plate at US Foods. “Regional favorites such as
pulled pork, fried chicken and bratwurst now play on the national
stage and are being reinvented into new menu offerings such as pulled
pork poutine.”
World Agricultural Supply and Demand Estimates
Usda.gov, November 10, 2014.

Beef production is lowered, while cattle price forecasts are raised
from continued demand for 2015.

Hog price forecasts for 2015 are unchanged.

Turkey production for 2014 was raised, reflecting September
slaughter data, but the forecast for 2015 is unchanged.

Broiler production is raised for 2015, as producers have expanded at
a more rapid rate, while the price forecast for 2015 is unchanged for
broilers and turkey.
www.redarrowusa.com
“As the demand for
healthy, natural, and
'real' food increases,
manufacturers will
need to focus on
authenticity. With Nat
Braised Beef FL
WONF RA13043, you
capture the rich,
brown, authentic, fatty
beef profile with
seared and charred
notes, followed by the
distinctive mirepoix
taste of celery,
carrots, and onions,
with sweet
caramelized top
notes,” says Chef
Chris Keegan,
Culinary Research
Manager, Red Arrow
Products.
29
Beef
Braise Your Way Through Winter
Nytimes.com, November 28, 2014.

Tougher cuts of beef (chuck, brisket and short ribs, shank, shin and cheek) are incredibly
delicious if cooked at a bare simmer with a sufficient amount of liquid.

Short ribs are an excellent choice for any braises or stews. Since they have the perfect fat-tolean ratio, they always remain juicy. Ribs sold on the bone further enhance flavor and also easily
adapt to every kind of spice mixture.

To create a dark and savory Chinese-inspired marinade, combine star anise, cinnamon, fivespice powder and tangerine. Add a handful of dried Chinese chile peppers to render the braise
both sweet and hot, and some Sichuan peppercorns for a subtle earthy dimension.
Arby’s Limited Time Steak Sandwich Offers
Arbys.com, November 2014.

Monteal Angus & Portabella: Melted Vermont cheddar over layered Angus steak, topped with
caramelized onions, portabella mushrooms and garlic aioli sauce.

King’s Hawaiian BBQ Brisket: Sweet and savory. Fluffy and smoky. Topped with Smoky Q
sauce, and crinkle cut pickles.

Smokehouse Brisket: Layers of smoky flavor. The brisket is smoked for at least 13 hours in a
pit smoker in Texas. Topped with smoked gouda, crispy onions, mayo and BBQ sauce.
www.redarrowusa.com
30
Sausage
Savoring Sausage on Fast-Casual Menus
Christine LaFave Grace, Technomic.com, November 20, 2014.
Sausage’s menu incidences are rising at fast-casual restaurants in Mexican dishes, combo plates, eggand-cheese sandwiches, spicy fresh sausage and cured sausages.
Sausage-featuring menu items added at fast-casual chains in Q3 and Q4 2014:






Torchy’s Tacos: Chorizo, Egg and Cheese Taco—served with fresh tortillas and a choice of
sauces
Manhattan Bagel: Cinnamon Toast Egg Sandwich—scrambled egg, sausage, cheddar cheese and
a cinnamon-butter on a toasted cinnamon-raisin bagel
Panera Bread: Southwest Bowl—potatoes, a corn blend, turkey chorizo, avocado, white cheddar
and cilantro
La Boulange: Salami and Cornichon Sandwich—served on baguette
ZPizza: Sausage, Wild Mushroom and Squash Pizza—with roasted-garlic sauce, mozzarella,
fennel sausage, mushrooms, zucchini, yellow squash, feta, sea salt, milled pepper and thyme
Fazoli’s: Italian Supreme Cheddar Alfredo Bake—with cavatappi noodles, bruschetta tomatoes,
meatballs and Italian sausage, and a variety of cheeses.
On the lookout for a sweet-savory flavor for sausage? Try Nat Maple FL WONF
RA09059, which will lend a highly-aromatic foundation evoking real maple syrup.
www.redarrowusa.com
31
Sausage
Upscale Sausages Span the Nation, Starting with Chicago
Jill Failla, Technomic.com, October 10, 2014.

Franks ‘n’ Dawgs, offers a menu of handcrafted, artisan sausages with locally sourced
ingredients. For vegetarians, it offers a smoked tofu dog with basil paneer, spicy turnip masala,
chivda (Indian trail mix) and cilantro.

Haute Sausage’s has the Bacon Guacamole which is bacon sausage with Merkts cheddar,
chipotle mayonnaise and roasted poblano and corn guacamole.

Chicago’s Dog House offers a Chompers Gourmet Alligator Sausage, with smoked alligator
sausage, caramelized onions and sweet chili sauce.

Tasty 8’s Gourmet Hot Dog Co. offers eight gourmet dogs, One of its signature dogs is the
Southern Comfort, an Angus-beef sausage with blue-cheese slaw, Carolina chili, red onions
and scallions.

Los Perros Locos builds its menu around different varieties of Columbian hot dogs—all-beef,
vegetable and chorizo sausages topped with Columbian ingredients. The Con Todo dog
features crushed chips; five different salsas including piña, ajillo, rosada, verde and ChipZana;
melted mozzarella; and deep-fried bacon cubes.
www.redarrowusa.com
32
Chicken
Making Over Meat and Poultry
Food Technology, November 2014.

Garlic, spicy, barbeque, teriyaki, and lemon are the most popular flavors paired with chicken.

Consumers enjoy chicken-centric restaurants that feature fried chicken, chicken sandwiches,
and roasted or grilled whole and half chicken and promote it as being free-range, local, cagefree, antibiotic-free, or hormone free.

Chicken versatility in flavor profile and preparation, as well as the better-for-you perception,
topped the list of most common ingredients, descriptors and preparations on menus in
appetizers, entrees, sides and desserts in 2013, with a 96% penetration across Datassential’s
MenuTrends Database of U.S. chain and independent restaurants.

.
Chicken chains have shown above average growth among top limited-service restaurant
chains, according to Technomic. Sales for the sub-segment grew 5.1% in 2013, compared with
a 3.5% increase for the 500 largest U.S. restaurant chains overall.
www.redarrowusa.com
33
Chicken
Time Trend of Chicken Varieties (% of U.S. Restaurants)
Base: 4,826 U.S. Chain & Independent Restaurants
June 2014
Grilled chicken has been a mainstay on menus, but pulled, braised
and roasted chicken have been on the rise since 2010.
www.redarrowusa.com
34
Pork

The National Pork Board has seen an increase at the foodservice level in pork shoulder,
which is used for pulled pork.

“Bacon has a unique flavor, and barbecued pork has a unique flavor, so it makes sense that
there is some linkage, that the flavor profile the pork offers is being discovered by people as
they look for something beyond bacon,” said Tom Super, vice president of communications for
the National Chicken Council.

Barbecue, which is largely a pork category, has had regional appeal, but it is starting to show
up in unexpected places, like the center of a major Wendy’s campaign. The restaurant chain
recently added three new items to its menu for a limited time:

BBQ Pulled Pork Sandwich

BBQ Pulled Pork Cheeseburger

BBQ Pulled Pork Cheese Fries
Have you been looking for a darkroasted, meaty, caramelized pork
flavor? Then look no further!
Pork Flavor #3106 can be utilized in
snack foods, marinades, sauces and
various meat applications.
www.redarrowusa.com
35
Bacon
SANDWICHES WITH BACON: average price
Bacon
$12.46 $12.19
$1.44 total
premium for
smoked bacon.
Smoked Bacon
$10.13
$9.29
$9.15
$8.65
$8.02
$7.71
$6.79
$6.15
QSR
Midscale
Casual
Fine Dine
ALL
June 2014
www.redarrowusa.com
36
Turkey

Per capita domestic consumption of turkey has remained relatively flat, reports Joel
Brandenberger, president of the National Turkey Federation. However, the share of the
consumer dollar going to turkey has increased.

“What that tells you is that we’ve got members out there that are developing turkey cuts
and product lines that consumers are getting excited about, and they’re willing to pay a
little more for them,” said Brandenberger.

Turkey breakfast sausage has been a popular item in both the foodservice and retail
segments, and there are more varieties than ever, from pre-cooked sausages to mapleflavored patties to sausage crumbles.

For the other meals, there are turkey brats, patties, corn dogs, franks and even a
white-meat only frank. Many items come ready to cook or fully cooked for added
convenience.
www.redarrowusa.com
37
Snacks
Snacks — The Year in Review
Foodbusinessnews.net, October 27, 2014.

51% of consumers snack at least twice a day, compared with 48% in 2012.

Nearly a third of consumers said they are snacking more frequently than they did two years ago,
and their definition of between-meal bites has broadened to include more food and beverage
options.

Convenience is increasingly popular, with 60% indicating portability is an important/extremely
important factor when choosing a snack, up from 55% in 2012.

Value is another importance: 45%of those who purchase snacks from restaurants said they order
from the dollar or value menu.

71% of consumers said they typically grab a bite during mid-afternoon. Late night represents the
next most popular snack time (40%), followed by mid-evening (39%) and mid-morning (37%).
Nearly half of consumers surveyed reported eating snacks between meals, and 45% replace a
meal or two with snacks.

Adding sophistication to snacks are gourmet-inspired flavors such as smoked chili, gorgonzola,
chorizo and maple.

Savory snacks also are taking on full-meal flavors, from roast turkey to rack of ribs.
www.redarrowusa.com
38
Snacks
Snacks — The Year in Review
Foodbusinessnews.net, October 27, 2014.

Driving growth in better-for-you snack foods are Generation X,
ages 38-48, millennials, ages 24-37, and Generation Z, ages
0-23, who have positive attitudes about snacking, a desire to
eat more healthfully and a need for convenience.

45% of consumers seek snacks that offer benefits beyond
basic nutrition. Product developers are responding with such
items as snack chips with flax seed and popcorn cooked in
coconut oil.

Organic, gluten-free and non-GMO products remain niches in
the multibillion dollar category but are growing, the National
Confectioners Association said.

68% of consumers said they look for snacks that are fun to eat.
Some of this segment’s leaders include chocolate-covered
salty snacks, up 15%, dried meat snacks, up 5%, and frozen
handheld non-breakfast entrees, which rose 3%.
www.redarrowusa.com
“You’re going to see
plenty of proteinbased snacks in the
market, such as beef,
turkey, and bacon
jerky; nuts; and a
variety of seeds,” said
Chef Chris Keegan,
Culinary Research
Manager, Red Arrow
Products.
“Nat Wood Fired Fl
WONF RA12044 is a
flavor that offers
subtle charred/seared
notes into each of
those snacks, as if
cooked over a
Northern hardwood
campfire.”
39
Sauces
9.9%
9.0%
8.0%
7.8%
7.6%
7.4%
7.1%
Garlic
Jalapeno
Chipotle
Salsa
Hickory
Sour Cream
Cilantro
on sandwiches, condiments like mayo and
mustard are also popular flavor pairings.
4.9%
4.8%
4.5%
4.3%
4.2%
4.1%
4.1%
4.0%
3.8%
3.4%
3.0%
2.8%
Gravy
Guacamole
Caesar
Pico De Gallo
Pesto
Dijon
Butter
Aioli
Herb
Balsamic
Horseradish
Marinara
2.6%
5.2%
Basil
www.redarrowusa.com
Vinegar
5.6%
6.6%
Vinaigrette
Honey…
6.9%
June 2014
Ranch
11.1%
Honey
Mustard
Mayonnaise
BBQ
With a 36% penetration, BBQ sauce is
most closely associated with smoked
meats. Due to the prevalence of smoked meats
Latin American flavors
such as jalapeno, chipotle,
and salsa are commonly
paired with smoked meats.
16.9%
20.8%
35.7%
Top sauces and flavors in dishes that feature smoked meats*: penetration
40
Sauces
Specialty Ketchup on the Rise
Fern Glazer, Nrn.com, September 10, 2014.

Bottled ketchup has long been the standard at restaurants, but chefs are increasingly passing on the
bottles and offering housemade versions.

Specialty ketchup has experienced tremendous growth on menus, growing more than 100 percent in
the last four years.

Specialty ketchup includes housemade ketchups, as well as flavored ketchup varieties like
habanero, beet and curry.

“Ours is richer, smoky and less sweet than the brands that add a ton of sugar and corn syrup,” said
Allan Javery, executive chef of Copperwood Tavern in Arlington, Va. The main ingredient is smoked
tomatoes.
Restaurants add Flavor, Cut Calories with Sauces
Fern Glazer, Nrn.com, July 16, 2014.

Sriracha, a hot sauce made from a paste of chili pepper, distilled vinegar, garlic and salt named
after a coastal city in Thailand, and chimichurri, an Argentinian sauce made of finely-chopped
parsley, minced garlic, olive oil, oregano and white or red wine vinegar, top the list of fast-growing
flavors with a health halo.

Both sauces have grown more than 100% on menus since 2013.
www.redarrowusa.com
41
Older U.S Population More Purposeful in Buying Healthy
When thinking about all of your food & beverage purchases, how important are each
of the following to you? (ranking of % very or somewhat important)
The Harris Poll; online survey
between March 12 -17
Survey Base: 2,234 adults
www.redarrowusa.com
42
 Terms such as “gluten-free,” “made from scratch” and “signature” grew between the fourth
quarter of 2010 to 2013, according to Mintel, a Chicago-based market research firm.
 While “organic” remained the leading ethical claim on menus, its usage dropped 28% during the
period, due in part to higher associated costs. Operators have used a wider variety of terms to
describe how food is prepared and from where it was sourced.
 Homemade cues such as “original recipe,” “freshly-picked” and “farm style” also are rising.
“Made from scratch” contributed 10% to overall growth of all restaurant menu claims, and the
word “signature” increased 34%.
 Also posting healthy growth were allergen-related claims, such as “gluten-free,” which increased
200% and accounted for 40% of the total growth in ingredient nutritional claims on menus during
the time period.
 Authenticity and craftsmanship have become increasingly important to restaurant customers.
Growing on menus are such terms as “artisanal,” “house-made” and “rustic,” all conveying
skillful preparation.
Did you know that Red Arrow carries GMO-free products?
Nat FL Smoky Bacon Type RA10061 is a GMO-free product that offers a
complex, yet lighter, savory bacon flavor with a subtle fatty profile.
www.redarrowusa.com
43
Consumer Expenditure Survey, U.S.
Bureau of Labor Statistics, 2012
www.redarrowusa.com
44
Consumer Expenditure Survey, U.S.
Bureau of Labor Statistics, 2012
www.redarrowusa.com
45
Pay Attention to Gen Z
Kelly Weikel, Technomic.com, September 2014.

Gen Z is especially reliant on foodservice because it’s deeply ingrained in their lifestyle. It fits
their needs for a wide range of occasions: a place to socialize, a place to work or study, and
an easy source for the fast, convenient meals their busy schedules require.

68% of Gen Z consumers (ages 13-21) and 73% of older Gen Z consumers aged 18-21
already use foodservice at least once a week.
www.redarrowusa.com
46
Technology
Food trends – Fresh, Flavorful and Global
Eric Schroeder, Foodbusinessnews.net, November 10, 2014.
44% of consumers have used digital resources to discover flavors, ingredients and cuisines, says
June Jo Lee, vice-president of strategic insights at The Hartman Group.
Consumer Responses to Retail and Restaurant Food Technology
Smartblogs.com/food-and-beverage, August 22, 2014.

70% of consumers use digital food resources at least weekly – much of it being collections of
recipes and food photos that people carry around in their phones and tablets.

20% of smartphone users recently used Pinterest to access recipes or cooking instructions.

In 2015, watch for restaurants to allow people to reserve tables and order food from their mobile
devices.
www.redarrowusa.com
47
New Website Coming Soon!
For Instant
Access of the
“Food Mood”
check out the
“News” Section
at
redarrowusa.com
www.redarrowusa.com
48
To order samples of
Cooking Method Flavors,
Condensed Natural Smokes or
Browning Agents,
please visit www.redarrowusa.com,
call 920-769-1100 Ext. 4
or email [email protected].
www.redarrowusa.com
49

Food Mood - December 2014

Transcription

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