MediaPost Publications Extreme Flavors Getting More Extreme 03/25/2011

Extreme Flavors Getting More Extreme by Karlene Lukovitz


Like a sprig of Douglas fir in that martini? How about a sea buckthorn berry tart?

As a Wall Street Journal article declared last year, American cuisine is "adrenaline cuisine." Increasingly, that means getting sensory thrills through "extreme and edgy" tastes that push the limits of hot, sweet, salty, sour and bitter, confirms a new Center for Culinary Development (CCD) culinary trend report, published by Packaged Facts.

And yes, while you're not likely to be seeing them in your frozen entrée or dessert sections in the near future, the Douglas evergreen and sea buckthorn -- a "superfruit" berry native to Asia and Europe -- are the latest extreme flavors establishing a foothold in North American cuisine, according to CCD.

Adventurous chefs and mixologists have been using the aromatic Douglas in meat dishes, sauces, drinks and desserts for a few years, and home chefs are now picking it up at farmers' markets -- part of a trend termed "foraging" or "wildcrafting," reports CCD.

The bright orange, intensely tangy sea buckthorn, meanwhile (acai is so 2010), is already hot in Canada, as it's being cultivated in Quebec and Saskatchewan. In addition to being served as a dessert, chefs use it as a substitute for common citrus fruits in foods such as sorbet and curd.

Other extreme or edgy foods/tastes making their way through the five trend stages described by CCD (Douglas and sea buckthorn are at the earliest, or first stage):

• Yuzu: an exotic Japanese citrus fruit with a simultaneously floral and tart flavor that's now being seen not only in fine dining restaurants but in specialty food markets, in products including soft drinks, sauces, condiments, savory snacks, confections and frozen desserts.

• Bitter brews: Italian amari spirits are trendy as pre- and post-dinner drinks, cocktail bitters are big in retro drinks, and craft-brewed "hoppy" India Pale Ales are increasingly popular. (Example of the last: New Belgium's quickly growing Ranger IPA label.) Like yuzu, CCD puts bitter brews at the stage two trend level.

• Tamarind: A key ingredient in Pad Thai, and now increasingly found in many specialty retail foods and pan-Asian and pan-Latin chain restaurants (putting it at stage 3).

• Chocolate and chile: This hot-and-sweet combo sensation is well along the trend curve (stage four), and already appearing in recipes in popular women's magazines. That makes it ripe for inclusion in packaged baked goods, mainstream drink mixes and confections, and in-store bakery offerings, says CCD.

• Wasabi: This hot, horseradish-like plant is already more or less mainstream (stage five). It's become a common ingredient in mashed potatoes, hummus, dressings and other dishes, and is also showing up in snacks and comfort foods, according to CCD.

MediaPost Publications Extreme Flavors Getting More Extreme 03/25/2011

As boomers turn 50 and enter their 60s, they are carrying with them a firm belief that getting older means getting better and they are making health and wellness a top priority.

New Research Study: Healthy 50+ Americans: Trends and Opportunities in the Emerging Wellness Market As boomers turn 50 and enter their 60s, they are carrying with them a firm belief that getting older means getting better and they are making health and wellness a top priority. Today, large food companies are exercising strategic focus on boomers by introducing foods that enhance their health and vitality. Beverage companies are following suit with new juice and dairy- and yogurt-type drinks that enhance immune function. Why such focus on this cohort? Besides the growing population size and large bank accounts, Packaged Facts' exclusive survey data reveals that healthy consumers 50+ are far more likely to reach into their wallets to pay extra for "better-for you" grocery products when compared to their peers in the same age group. Food and beverage marketers will benefit from the analyzes and insight inside this brand-new research study. In addition to taking advantage of the latest trends and opportunities in the emerging wellness market you will: Uncover the eating habits and attitudes of healthy 50+ Americans toward calorie counts, food and beverage choices, and managing nutrition. Learn what this cohort is doing to stay healthy, hint: they prefer alternative and homeopathic medicine. Craft business plans with our buying power forecast through 2015. Understand the healthy 50+ American with our detailed analysis including education, finances, core values and leisure and entertainment choices. Discover how this demographic will have the biggest impact on your bottom line in the five years ahead. More information: Price/Info   |   Table of Contents   |   Place an Order

Report: Gluten-Free Momentum Accelerating

Photo Source: MediaPost Publications

by Karlene Lukovitz, Friday, March 4, 2011, 5:41 PM
 
Sales of gluten-free foods and beverages, once considered specialty items, had a compound annual growth rate of 30% in the U.S. between 2006 and 2010, according to the latest report on this category from research publisher Packaged Facts.

Packaged Facts, which previously projected that sales of gluten-free foods and beverages would reach $2.3 billion by 2011, has revised those estimates, putting the market at $2.64 billion in 2010.

Moreover, despite factors such as expected falling product prices due to a greater presence of these items in mass outlets and more private-label choices, the researcher expects gluten-free products to show average annual compound growth of 14% between 2011 and 2015, to reach sales of to $5.6 billion by 2015.

The dynamics behind this growth start with growing consumer awareness of celiac disease -- a chronic autoimmune intestinal disorder in genetically susceptible individuals that causes a toxic reaction to ingesting wheat gluten and similar proteins. A Mayo Clinic study found that the rate of celiac disease has more than quadrupled in the past 50 years -- this despite the fact that it is still "staggeringly under-diagnosed," according to Packaged Facts. Recent estimates are that 1% of Americans, or about 3 million people, may be affected. Food allergies affect about 4% of U.S. adults and 5% of children, and the incidence among children, in particular, has been rising rapidly.

Currently, the only treatment for celiac disease is lifelong adherence to a gluten-free diet -- which is why, these days, "everyone knows someone" who is living gluten-free, one marketer noted to the report's researchers. In addition, there is evidence that gluten-free diets may relieve autism in children and adult rheumatoid arthritis.
Furthermore, from a broader perspective, a growing number of consumers perceive gluten-free products as being of higher quality and having a healthy "aura" -- a dynamic similar to the one that's driven sales growth of kosher foods in recent years, points out the report. "There is a demand for [gluten-free] foods and beverages that mainstream food manufacturers and retailers are increasingly happy to satisfy," observes Don Montuori, publisher of Packaged Facts.

Recognition by major brands and mass retailers of the sustainable -- non-fad -- growth of gluten-free products, and their resulting push to market/carry such products, has resulted in health food stores' share of these products' sales dropping by half in just two years, estimates Packaged Facts. The surge in the sales and number of products specifically marketed as gluten-free in supermarkets and mass merchandisers tracked by Symphony IRI has reached the point that, according to one brand marketer quoted in the report, gluten-free products are becoming "just a regular grocery item."

Dominant gluten-free product categories in food/drug/mass retailers include food/nutrition bars -- which, largely due to General Mills' acquisition of the Lärabar brand in 2008, represent about 16% of total gluten-free product sales in these outlets and showed the largest year-over-year sales growth between 2009 and 2010, according to the report. Sales of gluten-free ready-to-eat cereals declined slightly between 2009 and 2010, but that category remains in second place.

Indeed, General Mills' "transformation" of its popular Rice Chex cereal into a gluten-free product without changing its taste "stands as a milestone indicator of the breadth of impact of gluten-free products having mainstream consciousness," point out Packaged Facts' analysts. As of November 2010, General Mills reported offering 250 gluten-free products, including five varieties of Chex and numerous products under the Betty Crocker and Bisquick brands.

Meanwhile, while product categories such as hot cereal, soups and frozen pizza are still very small segments of the overall gluten-free food/beverage market, they are showing significant, double-digit gains.
Consumers on gluten-free diets are willing to pay the higher prices generally associated with gluten-free products, the report notes.

Catering Services on the Rebound, Consumers Seeking Healthier Options

January 27 2011 | Shannon Bryant | Ad-ology

Though the recession brought a period of famine to the catering foodservice industry, the feast is at hand as growth initiated in 2010 will continue through 2012 due to aggressive expansion into the catering space by limited–service establishments, the return of business event–driven spending, higher wedding spending, and a moderately healthier consumer, according to “Catering Trends in U.S. Foodservice,” by market research publisher Packaged Facts.

“Self–standing catering operations dominate sales, but full–service restaurants, limited–service restaurants and snack and beverage concepts also contribute significantly. Driven by aggressive catering launches and expansions, our experts view restaurant–based catering as a growth area into 2012,” says Don Montuori, publisher of Packaged Facts.

Catering revenue exceeded $14 billion in 2010 for an increase of 9% over a stormy 2009. Sales are expected to increase 9% and 7% in 2011 and 2012 respectively. Catering at foodservice and drinking places generated 75% of the catering market size, or $11 billion, in 2010, up 8%. Limited–service establishments are expected to lead catering sales growth through 2012 due to the segment’s ability to leverage moderate menu pricing structures, provide portable fare, and offer in-house operations capabilities.

The recession brought declines in both corporate and consumer spending on catered events. However, Packaged Facts predicts that as the economy continues to recover, businesses will be eager to build revenues again and such eagerness may indirectly fuel the catering business through increased sales meetings, business travel, and convention attendance. Recovery will also spur consumers to entertain with more catered affairs. Weddings, graduations, births, funerals, and other milestones will return as catalysts for consumer spending on catering.

Meanwhile, consumers seeking healthier options have caused a significant change in catering, offering an advantage to companies that highlight the health benefits of their products. Key among these is Subway, which has long promoted the low–fat sub sandwiches on its menu as part of its marketing plans. Other caterers are also seeing a preference for healthier choices, with consumers opting for Greek yogurt, granola, and toasted nuts instead of bagels and donuts, for instance.

More Information> https://www.packagedfacts.com/Catering-Trends-Foodservice-2848313/


[Source:  "Catering Trends in U.S. Foodservice," Packaged Facts.  11 Jan. 2011.  Web.  18 Jan. 2011.] Full Article: http://www.marketingforecast.com/archives/9777/trackback

Catering Foodservice Rebounds from Recession, Growth Forecast through 2012

Catering Foodservice Rebounds from Recession, Growth Forecast through 2012

New York, January 11, 2010— Though the recession brought a period of famine to the catering foodservice industry, the feast is at hand as growth initiated last year will continue through 2012 due to aggressive expansion into the catering space by limited–service establishments, the return of business event–driven spending, higher wedding spending, and a moderately healthier consumer, according to Catering Trends in U.S. Foodservice by market research publisher Packaged Facts.

"Self–standing catering operations dominate sales, but full–service restaurants, limited–service restaurants and snack and beverage concepts also contribute significantly. Driven by aggressive catering launches and expansions, our experts view restaurant–based catering as a growth area into 2012," says Don Montuori, publisher of Packaged Facts.

Catering revenue exceeded $14 billion in 2010 for an increase of 9% over a stormy 2009. Sales are expected to increase 9% and 7% in 2011 and 2012 respectively. Catering at foodservice and drinking places generated 75% of the catering market size, or $11 billion, in 2010, up 8%. Limited–service establishments are expected to lead catering sales growth through 2012 due to the segment’s ability to leverage moderate menu pricing structures, provide portable fare, and offer in-house operations capabilities.

The recession brought declines in both corporate and consumer spending on catered events. However, Packaged Facts predicts that as the economy continues to recover, businesses will be eager to build revenues again and such eagerness may indirectly fuel the catering business through increased sales meetings, business travel, and convention attendance. Recovery will also spur consumers to entertain with more catered affairs. Weddings, graduations, births, funerals, and other milestones will return as catalysts for consumer spending on catering.

Meanwhile, consumers seeking healthier options have caused a significant change in catering, offering an advantage to companies that highlight the health benefits of their products. Key among these is Subway, which has long promoted the low–fat sub sandwiches on its menu as part of its marketing plans. Other caterers are also seeing a preference for healthier choices, with consumers opting for Greek yogurt, granola, and toasted nuts instead of bagels and donuts, for instance.

Catering Trends in U.S. Foodservice offers the insight and analysis market participants need to plan their catering and foodservice strategies, especially in regard to caterers as providers of single event-based food services. The scope of the market size and forecast is restricted to caterers; full–service restaurants; limited-service restaurants; snack and non–alcoholic beverage establishments; foodservice contractors; and hotels. For further information, please visit: http://www.packagedfacts.com/Catering-Trends-Foodservice-2848313/.

About Packaged Facts—Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services. To learn more, visit: www.packagedfacts.com. Follow us on Facebook, LinkedIn and Twitter.

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Health, Budget Concerns Will Drive Food Flavor and Ingredient Market in 2011

Health, Budget Concerns Will Drive Food Flavor and Ingredient Market in 2011

New York, January 11, 2011 — Consumer thriftiness and health-consciousness will continue to exert a notable influence over the food and beverage ingredient and flavor trends to emerge in 2011, according to Food Flavors and Ingredients Outlook 2011, the eighth edition of the annual series by market research publisher Packaged Facts.

"Heading into 2011, consumers are growing evermore weary of economic and nutritional health gloom and doom. Many have spent the last few years reinventing their financial and employment lives, and are now starting to focus more emphasis on their overall wellbeing and happiness in a way that is reflective of their values, being more pragmatic and deliberate in making decisions about how to spend both their time and their resources," says Don Montuori, publisher of Packaged Facts.

Packaged Facts believes food marketers, from the retail and foodservice sectors, will take that consumer mindset to heart in 2011. Some of the key trends Packaged Facts forecasts to hit it big in 2001 are:

• Flavors From Around the Globe – Ethnic food will remain a bright spot for foodservice and retailers, providing variety and interest without taxing smaller food budgets. The growing presence of food trucks, with their varied ethnic fare at reasonable prices, will bring this national trend home to the local level.

• Sustainability Trumps Local, Organic and Natural – Local, organic and natural foods will more often be connected with eco–friendliness and a more holistic lifestyle approach to eating that promotes sustainability. As a result, Packaged Facts predicts that there will be greater use of natural, organic, local and antibiotic and hormone–free ingredients at quick serve restaurants (QSRs) and fast casual restaurants in 2011. At retail, the popularity of private label organic products is anticipated to continue while growth in directly marketed local and organic produce, meats and locally processed foods sold via farmers’ markets and community-supported agriculture (CSA) is anticipated.

• Wellness Overhaul – Packaged Facts anticipates that food will get more attention as the foundation of health, and wellness activities will be better integrated into overall lifestyle. Growing recognition that digestive health is a key link in promoting overall good health will help drive sales of yogurt and other foods containing probiotics, but gluten-free foods will likely show signs of slowing down after a year of explosive growth that some might consider to be a fad.

• Plethora of Produce – Vegetables, more so than fruit, will take on added importance in 2011 as they move to the center of the plate. More fine–dining restaurants are starting to focus on vegetables as the main attraction, with either no accompanying meat, or used sparingly, as a condiment to accentuate flavor. Look for considerable menu experimentation with taste palates developing to savor a broad array of produce, with the likes of turnips, parsnips, black and purple kale, broccoli, spigarello, Romanesco, eggplant, celeriac, and sunchokes becoming more commonplace.

• Flavor & Ingredient Crossovers – A key trend will be even more two–directional crossover of savory ingredients into sweet foods and sweet ingredients into savory foods. For example, Packaged Facts expects the use of olive oil to extend into a wide range of desserts and sweet goods including ice cream and gelato, cake and muffins.

• Satisfying Sweets – Packaged Facts anticipates that agave will surrender some of its sweetening prominence to less exotic but always special honey as stevia still gains ground at a slower pace. Figs, pears, cherries and blackberries look likely to be the most popular fruits, along with the superfruit combination of blueberry and pomegranate. America’s appreciation of artisanal and retro desserts is expected to continue in 2011 with home–made pie and ice cream showing a great deal of creativity.

Food Flavors and Ingredients Outlook 2011, 8th Edition highlights predictions for the key drivers that will affect the U.S. food and beverage industry including rising food prices, consumer desire to take control and remain tight–fisted, actual vs. perceived thrift, government and industry pressure for a healthier diet and more focus on pragmatic lifestyle choices to promote happiness and well being. For further information, please visit: http://www.packagedfacts.com/Food-Flavor-Ingredients-2706877/.

About Packaged Facts—Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services. To learn more, visit: www.packagedfacts.com. Follow us on Facebook, LinkedIn and Twitter.

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Novel fibers to grow 750% as consumers seek fiber-rich foods

By Stephen Daniells, 10-Sep-2010, Nutra Ingredients

The use of novel fibers in food products is set to sky-rocket over the next few years, with growth of 750 percent predicted, according to a new report from Packaged Facts.

Consumer interest in dietary fiber has been growing with scientific studies linking increased intake to reduced risks of cancers such as colorectal and cardiovascular disease, digestive health benefits and weight management.

A 2008 International Food Information Council survey found 77 percent of people are proactively trying to consume additional fiber.

Despite such good intentions, however, many Americans only achieve about 50 percent of their recommended amount of 25 to 30 grams of fiber daily.

And such stats are driving the introduction of new fiber-fortified food and beverage products, according to a new report Fiber Food Ingredients in the U.S.: Soluble-, Insoluble- and Digestive-Resistant Types by market research publisher Packaged Facts.

While interest in all types of fibers – insoluble and soluble – is expected to increase, the biggest growth is expected for so-called novel fibers. Packaged Facts defined novel fiber as “one that has not historically been viewed as a fiber food ingredient. This includes, but is not limited to inulin, FOS, GOS, resistant maltodextrin and soluble corn fiber.”

“Packaged Facts determined that sales of all fiber food ingredients (i.e., conventional, insoluble-type fibers; conventional, soluble-type fibers; and novel fiber food ingredients) will continue to increase indefinitely, as the market for fiber-enhanced foods is still in its infancy,” said Don Montuori, publisher of Packaged Facts.

“There is a great deal of room for growth across almost all food categories, which presents an opportunity for the many different fiber ingredients that are among the most popular with today’s food formulators,” added Montouri.

Novel growth

The market researcher is predicting a significant growth for these novel fibers, with the category predicted to increase its share of the market by more than 750 percent, jumping 35 percentage points from an almost 5 percent share in 2004 to a 39 percent share in 2014.

Packaged Facts estimates that in 2004, 91 percent of all fiber food ingredient sales were of conventional, insoluble-type fibers, which contains cellulose, hemicellulose and lignin and cannot be dissolved in water.

The remaining 9 percent share was split evenly between conventional, soluble-type fibers and emerging, novel fibers. The market researcher projects that insoluble fibers will decrease to 53.3 percent by 2014, while the share for the mostly new or newly refined conventional, soluble-type fibers will decrease slightly to 7.4 percent.

Soluble versus insoluble

Studies have also reported that insoluble fiber may reduce the risk of obesity and diabetes, but the biological mechanism underlying the benefits has only been assumed.

The assumption was that the fiber reduced the glycemic response (a rise in blood glucose), thereby increasing satiety and decreasing energy intake. A lower glycemic response decreases the demand for insulin, therefore reducing the risk of type 2 diabetes.

In Europe and Japan, soluble fiber has the greater market share than insoluble. In the US, where the entire fiber market was worth $192.8m (€151.0m) in 2004, insoluble fiber dominates the market with $176.2m (€138.0m), and $16.6m (€13.0m) soluble.

But while Frost and Sullivan predicts overall growth in the US to $470m (€369m) by 2011, the soluble fiber sector is expected to increase by almost twice the compound annual growth rate (CAGR) compared to insoluble fiber - 26.3 percent compared to 13.1 percent.

The arrival of multinationals

Data from Datamonitor in 2009 indicated that food manufacturers are increasingly adding fiber to their products, in a move described as going “back to basics”.

The market researcher said fiber has become an ingredient of choice for products targeting health conscious consumers and products designed to help combat obesity.

Based on data from its Product Launch Analytics, which tracks new products entering the global marketplace, Datamonitor said the percentage of new food products launched in the US that claim to be high in fiber hit 6.3 percent in 2008, up from 5.2 percent in 2006.

“Consumers have long known that fiber is ‘good for you.’ Now food makers are redoubling their efforts to increase the fiber content of many popular food products,” said Datamonitor.

Companies that have launched products touting their fiber content include the multinationals PepsiCo, Kraft, Campbell Soup, Kellogg and Dannon.


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