Tag Archives: food trends

Happy Planuary

Source: American Institute for Cancer Research

Source: American Institute for Cancer Research

Although January isn’t the beginning of our fiscal year, it’s still a month of forecasts, resolutions, predictions and plans. Lots of plans. Basically, it’s Planuary. The strategic mapping of the future can seem tedious to some, but as trend-watchers, it’s one of our favorite months of the year. Planuary’s the time when industry media, food experts and food processors cast their predictions for what food and beverages will be hot in food service and food retail. So, what will we be eating and drinking in 2016?

Building Blocks
Two of the cornerstone components of balanced nutrition will be in the spotlight this year: fat and protein. The consumer view on fat has come “full-circle”, according to one industry expert. Fat is no longer looked at as necessarily unhealthy, as consumers look towards cleaner labels, more natural ingredients, increased satiety and maintaining balanced diets. Nuts, seeds, avocados and plant-based oils are increasingly popular, as are full-fat dairy products. In fact, butter sales over the last couple of years have been the highest in decades. Rendered chicken fat, beef tallow and pork fat are also gaining traction. Basically, fat is back in all its glory, and our taste buds couldn’t be happier.

Protein, a hot trend over the past decade or so, shows no sign of slowing down. Plant-based protein will be especially big in 2016, with oat-, pea- and soy- proteins all gaining market favor. Nuts, seeds and grains will also be big. The Middle Eastern staple Freekah and the ancient grain Amaranth are vying to be the new quinoa. Mushrooms, an often overlooked source of protein, are set to have a big year as well—domestic production and value are currently at an all-time high. Look for our favorite fungi to be blended into both meat- and plant-based dishes and products with more frequency. Looks like 2016 will be protein-packed and health-focused!

Playing Cooking with Fire
Grillmasters rejoice—this is your year. “Charred”, “burnt”, “grilled” and “fire-roasted” will popping up on menus and in stores across the US. Cocktails, entrees and desserts are all getting their smoke on, as consumers gravitate toward more unique and stronger flavors. Look for this fire-fad to develop into a full-on trend, as it can be applied to almost any food or beverage in various ways.

Take Your Pulse(s)
No, not that pulse. In culinary terms, pulses are lentils, dry beans, beans, and chickpeas. The United Nations is so certain that pulses will soon peak in popularity that it has dubbed 2016 the “International Year of Pulses”. Pulses already make up 75 percent of the average diet in developing countries, but only 25 percent in developed countries. The UN is hoping to change that with increased awareness, as pulses pack almost as much protein as meat per ounce, use less water to produce than meat and are relatively inexpensive. So, it’s a nutritional, sustainability and economic win-win-win.

Pop Pop Fizz Fizz
Bubbly beverages and tangy drinks are predicted to be quite “pop”-ular in 2016. Fermented beverages containing probiotics like kefir and kombucha are carving permanent space on grocery shelves, and hard sodas and ciders are increasing in popularity with the millennial generation. Drinking vinegars are even gaining a strong following. Sounds like sour pusses and puckered pouts will be a frequent expression for many consumers this year.

All of these macro- and micro- trends boil down to three main drivers: flavor, adventure and health. We’ll be watching these and other trends closely over the next year so that we can better anticipate the needs of our customers. Nelson-Jameson’s looking forward to a successful and productive 2016!

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Now Trending

At the beginning of each calendar year, The Wide Line publishes a blog summarizing upcoming food processing, restaurant and grocery trends. In preparation, we comb through industry journals, blogs, briefs, articles and websites for the latest and greatest in the world of food. We then whittle it down to the pacesetters, the sure-bets and the must-knows. So, without further ado, here are the food fads that will most impact what we produce and consume in 2015:

Asian Invasion

Matcha Tea (Source: Japanese Green Tea)

Matcha Tea (Source: Japanese Green Tea)

Through travel and tech, the world’s population is becoming increasingly culturally-savvy. Consumers have developed more sophisticated palates, wanting to experience bold and exotic foods and flavors reflective of their curiosities and interests. Look for regional Asian cuisine, like Japanese and Fillipino, to make appearances on menus and in grocery aisles. Japanese matcha tea, praised for its antioxidant and metabolic properties, will flavor everything from ice cream to sushi; while binchotan, an odorless, smokeless Japanese charcoal, will cook foods quickly and cleanly. Fermented foods (like Korean kimchi) will also continue to gain popularity, while coconut sugar will gain market traction with health and sustainability claims.

Eat Local & Read the Label

Prep Pad (Source: The Orange Chef Co.)

Prep Pad (Source: The Orange Chef Co.)

As opinions on sustainability, food ethics and ingredients become more culturally-pervasive, consumers increasingly want to know exactly what they’re eating and from where it came. Look for more locally-sourced meats, locally-grown produce and locally-crafted foods popping up in restaurants and supermarkets. Grains milled on-site for use in pasta, bread and pizza will also gain momentum. Along similar philosophies, food packaging will begin to move toward “clear” labeling, making package claims simpler and more transparent for the consumer. “Prep Pad”, a new countertop scale that links with an iPad, can also give its owners more detailed nutritional information.

Artisan Everything

Artisan cheeses (Source: Saveur)

Artisan cheeses (Source: Saveur)

The coveted consumer group known as “Millenials”—those born from 1982 to the early 2000’s—have embraced the artisanal food movement through their love of unique foods with authentic origins. For years, craft breweries have been at the forefront of the trend. Look for them to continue to lead the way by experimenting with ingredients known as “gruits” (herbs, spices and aromatics) in order to broaden taste profiles. Microdistilled spirits are also gaining popularity in the artisan beverage category, while artisan cheeses and ice cream are trending in the dairy category. Artisan butchery and house-cured meats are becoming increasingly popular in foodservice.

Protein’s Still King

Protein sources in food (Source: Functional Fitness)

Protein sources in food (Source: Functional Fitness)

A recent industry report concluded that “protein is the hottest functional food ingredient trend in the United States”. Protein is being added to food in order to “deliver a large range of benefits” from “promoting satiety” to helping with “weight loss and management”. Protein-rich grains and seeds, led by the ever-popular quinoa, will continue their impressive popularity. Rice, millet, buckwheat, amaranth, kamut, spelt, freekah and farro will also become increasingly pervasive. In the meat and poultry category, quality and origin are increasingly important, while dairy is finding its way into new snacks, beverages and savory products. Eggs, Legumes and Nuts are also growing in popularity as alternative forms of protein.

Smokin’ Hot

A smoker used to make a cocktail (Source: New York Times)

A smoker used to make a cocktail (Source: New York Times)

Consumers will increasingly seek bolder, more intense flavor experiences. Smoking food “deepens flavor and aroma, adding richness to meals and drinks.” Based upon the rise of hot sauces such as sriracha, smoked food is predicted to be everywhere—from vegetables and butters to cocktails and cheese. Watch for home-cooks using backyard smokers and adding liquid smoke to recipes.

 
Despite increased awareness of health and nutrition and a growing appetite for adventurous cuisine, consumers still rely on three main factors when making decisions regarding food: convenience, taste and price. So, food processors—anticipate the trends, but remember the motivators. People may change what, how and why they eat, but they still gotta to eat.

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“Hot” Foods for 2014

Trends shape our business strategy. They dictate what we sell and to whom we sell it. Now that we’re a few months into 2014, here’s a look at the promising food industry trends that may drive our next year:

The Dream of the ‘90’s is Alive in…Wisconsin?

Source: Wisconsin Milk Marketing Board

Source: Wisconsin Milk Marketing Board

Fans of the satire “Portlandia” know that the “Dream of the 1990’s” is alive in present-day Portland. But it seems that a particular philosophy of the 1890’s could gain favor in Wisconsin given a recent trend in the dairy sector.

An 1895 Wisconsin law that banned the sale or use of margarine in the Dairy State was repealed in 1967, but dairy purists might want to lobby for its reinstatement citing consumers’ recent rejection of food products that are heavy in trans fats, such as margarines.

According to the American Butter Institute, butter consumption is at a 40-year high in the United States because shoppers are looking for healthier, more natural food choices.  Thus, they are moving away from highly processed foods with artificial ingredients. Butter as a health food—who’da thunk it?

Quinoa is Sooooo 2013

Source: ABC News

Source: ABC News

Americans’ hunger for exotic grains shows no signs of being satiated. Now that most consumers are familiar with the tricky-to-pronounce “quinoa”, they want more whole grains and seeds to fuel their allergen-free or lower-carb cravings. Amaranth, chia, millet and sorghum are some of the gluten-free ancient grains gaining popularity with those wanting wheat-free alternatives.

For consumers counting their carbs, Middle Eastern freekeh and Italian farro are two fiber-filled, protein-packed wheat strains that are predicted to gain popularity in 2014. Continue reading

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Qualifying Claims: The FDA Makes a Move to Regulate “Gluten-Free”

wheat before harvest“Gluten-Free” might represent a new diet fad to some, but to those that suffer from celiac disease, the label is of the utmost importance. Celiac disease is a digestive condition that can reek havoc on sufferers’ daily lives if gluten finds a way into their diets. To ensure the safety of celiac sufferers, the FDA has stepped in to regulate gluten-free claims on food packaging.

According to an FDA News Release: “This new federal definition standardizes the meaning of ‘gluten-free’ claims across the food industry. It requires that, in order to use the term ‘gluten-free’ on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims ‘no gluten,’ ‘free of gluten,’ and ‘without gluten’ to meet the definition for ‘gluten-free.’”

The new regulation seeks to prevent erroneous claims leveled by companies looking to take advantage of the current popularity of gluten-free diets in the United States. Essentially, those with severe allergies to gluten will be protected, along with those voluntarily cutting gluten out of their diets. Both groups can count on this standardization to take effect in the not-too-distant future. Krystal Gabert of foodmanufacturing.com reports that: “Food manufacturers now have one year to achieve compliance before the full weight of the regulation is enforceable.”

If you are a producer of gluten-free products, the new regulation will be of obvious concern. Remember that Nelson-Jameson can be of help in keeping your quality operation compliant and ready for the change. Check out our gluten allergen test kit. The kit allows you to test your products on-site for gluten, helping your operation get in line to operate within the new FDA standard. For more information on allergen test kits, see our website or call 800-826-8302.

For more information on gluten and celiac disease, visit the Celiac Disease Foundation website or Celiac Sprue Association (CSA) website.

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“Hot” Foods for 2013

Food-Safety-300x300It’s the beginning of a new year, and most Americans welcomed 2013 with resolutions, contemplations and a glass of bubbly. The food processing industry, however, has its own way of welcoming a new year—with an abundance of research-driven food trend predictions. Forecasting what will be in our refrigerators and on our plates is crucial to our customers’ success. But it’s also critical to our success as a distributor to those food processors. Anticipating customer needs and understanding the end consumer makes us a more responsive, solution-oriented channel-partner—thereby cementing our value as an integral part of the supply chain. Interpreting these trends also helps our company to grow by discerning which customers and industry segments may be poised for growth.

Trade organizations, specialty publications, news outlets, consultants and even the United Nations (it’s the year of quinoa—haven’t you heard?!?) have taken stabs at predicting what foods are going to be hot in 2013. However, the most reliable information seems to come from our own customers. Nestle USA, for example, prides itself on operating the largest research and development network of any food company in the world. Below, is an edited list of oft-repeated food trends for 2013:

The Kids are Alright. The emphasis on better nutrition for the youngest consumers is growing. Look for whole grain added to kids’ meals and more sophisticated pre-packaged food offerings targeted toward children. But, just as children’s tastes are becoming more cultivated, it seems that adults long for the days of unrefined comfort food. Watch for comebacks by traditional childhood favorites such as pot pie, burgers and casseroles.

Location, Location, Location. Given a lack of standard regulations, the organic distinction is dubious at best. What is a concerned consumer to do? Buy local, eat local—the less distance food has to travel to your plate often cuts down on both contaminates and preservatives. 2013 will see a strong uptick in consumer demand for locally-sourced produce, meats and seafood. To save money and meet demand, look for food processors to adopt a “make it where you sell it” production model—more money will be invested in regional production of both frozen and prepared foods to ensure freshness and convenience.

Eat Your Vegetables. No longer satisfied playing bit parts on dinner plates, veggies will take on a starring role in 2013. As food processors continue to make progress in increasing the nutritional value of food, vegetables will champion the main course. In particular, potatoes are expected to enjoy some time in the spotlight. According to the U.S. potato industry, potato consumption has increased over 40% in the past year.

It’s a Small World After All. More than 85% of the U.S.’s population growth is coming from multicultural population segments. Look for food processors to concentrate on connecting with consumers’ ethnicity, as research shows that family food traditions are important to 80% of the multicultural population. The U.S. market for Hispanic food and beverages is expected to increase 30% over the next four years, and traditional Asian dishes are poised to become the next big thing in comfort food. Currently, the top ethnic food choices among all American consumers are Mexican and Italian.

Well, Isn’t That Special? The specialty food market has experienced big growth over the last year, with sales jumping 11% in just the last 6 months. Specialty foods are defined as foods of premium quality that are often made by small or local manufacturers. They often have ethnic, exotic or distinct flavors. The top specialty food categories are chocolate, olive oil/specialty oils and cheese/yogurt/kefir. Though currently third in specialty food sales, the cheese/yogurt/kefir category has experienced the most growth over the past year. Greek yogurt has enjoyed triple-digit increases in sales over the past year, and almost 800,000 people on Facebook list “Cheese” as an interest. Apparently, the cheese no longer stands alone. Continue reading

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