Food Mood - July 2014

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Smoke “Smoking” ranked 3rd under The National Restaurant Association’s Top Preparation Methods in the 2014 “What’s Hot” Culinary Forecast. (Based on nearly 1,300 professional chefs) Restaurant.org. According to Restaurants Canada’s 2014 Chef Survey, “Food Smoking” ranked 1st in the Top 5 Preparation Methods and 6th in the Top 10 Hot Trends. (Based on 400 professional chefs). Crfa.com Smoky flavors popular with diners Fern Glazer, Nrn.com, May 7, 2014. 

Barbecue, the flavors that resonate the most with consumers don’t typically come from sauce. The two descriptors that appeal to them the most are “grilled” and “smoky,” according to Technomic Inc.’s Market Intelligence Report.

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“When you think of barbecue, you think of smoked meat,” said Tamra Scroggins, Sizzler’s director of food culture. “You can smell it outside the restaurant … that smoke smell really brings people in.”

“Wood Smoked” has increased 41.2% on menus from 2010-2014. – Datassential July 2014 www.redarrowusa.com

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Smoke SPECIFIC SMOKED PROTEINS: penetration and time trend

Pulled proteins, such as pork and chicken are experiencing some of the largest growth. There are some distinct differences in the penetration by segment; bacon has a higher penetration at fine dining, while pulled pork has higher penetration at casual dining restaurants. Datassential, July 2014 “What’s Hot” 2014 Culinary Forecast, Restaurant.org

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Flavor Trends Playing with Fire Qsrmagazine.com, June 2014 “The taste of food that is grilled is unique,” says David Bruno, a chef and associate professor at the Culinary Institute of America in Hyde Park, New York. “It has a charred, somewhat smoky flavor that is difficult to match.” “When we say ‘grilled,’ we’re really talking about the characteristic results and the method,” Bruno says. “One of the characteristics is the marks, with the seizing of food on hot grates. Then there is that smokiness, both the flavor and aroma.” “The flames caramelize the meat, you have those sear lines, and it’s just a great feature. It’s the way sausages, hot dogs, and burgers should be cooked.” Bruno says grilling is best for tender proteins—various types of burgers, hot dogs, sausages, chicken breasts, fish, and shellfish—as well as high-moisture vegetables, such as onions, bell peppers, and corn.

Restaurants, including Burger King, Carl’s Jr., and Hardee’s, use flame-grilling machines that send meat along a conveyor-belt device with top and bottom burners. Hardee’s original style of cooking, however, featured burgers that were “charco-broiled,” a process that employed heated “char rocks.” The fat from the beef would drip down to create smoke and help create the burger’s taste profile.

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Flavor Trends Applewood tops the list of smoke flavors, with a 10% penetration. Hickory, mesquite, cedar, and oak round out the top five smoked styles. 9.7% 7.9%

Applewood is growing due to the popularity and growth of applewood bacon.

3.3%

1.4%

1.2%

0.4% Applewood 4-Year % Change

+45%

Hickory

Mesquite

Cedar

-7%

-18%

8%

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Oak -8%

Cherrywood +++%

Note: +++% indicates growth over 100%

0.2% Alder -

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Flavor Trends 5 Sizzling Summer Menu Trends Monica Watrous, Foodbusinessnews.net, June 10, 2014 As backyard barbecues signal the start of summer, restaurants are incorporating barbeque sauce into new limited-time offerings. Quiznos introduced a pair of BBQ pulled pork sandwiches: - Southern: mozzarella and cheddar cheese, pickles, yellow mustard and barbecue sauce. - Spicy: bacon, aged cheddar, cilantro-jalapeño slaw and barbecue sauce on jalapeño cheddar bread. Arby’s returned the Smokehouse Brisket with smoked beef brisket, gouda cheese, crispy onions, and barbecue sauce. Burger King launched a limited-time Extra Long BBQ Cheeseburger with two patties with American cheese, onion rings and barbecue sauce. Pizza Hut introduced 3 new barbecue pizzas each with a toasted cheddar crust and honey barbecue sauce. - Blake's Smokehouse BBQ: hardwood-smoked bacon, smoked ham, and pork - Hawaiian BBQ: smoked ham, pineapple, and green bell peppers - Honey BBQ Chicken: white-meat chicken, hardwood-smoked bacon, and red onions Wienerschnitzel came out with new angus beef hot dogs that include a barbecue bacon variety, topped with bacon, crispy onion straws and barbecue sauce.

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Flavor Trends At Midyear, Technomic Sees Six Trends Emerging Prnewswire.com; July 2, 2014 1. The Next Sriracha: customers are seeking even bolder taste sensations with peppers and sauces including: habanero, serrano, harissa, shishito, togarashi, sweet chili, ghost pepper and spicy mayos and aiolis. 2. Barbecue Love: barbecue sauces and flavors are going in handheld offerings like sandwiches, wraps and pizza, often with pulled pork as the core protein.

3. Name That Snack: classic snacks are being incorporated into novelty foods that capture attention with over-thetop indulgence, like Subway's Fritos Chicken Enchilada Melt, Crumbs Bake Shop's Girl Scout Cookie cupcakes. 4. Asian-style small plates: Asian-influenced bites include Lazy Dog Cafe's Dim Sum Dumplings and the Chicken Sriracha Bites served with ranch dressing at BD's Mongolian Grill, but even fine-dining restaurants are incorporating dim sum-style service. 5. Beverages Bubbling Up: specialty teas; lemonade-and-iced-tea blends; house-made sodas; smoothies featuring kale, peanut butter, apple, carrot, beet and ginger; in-store tea bars, and other hoppy craft beers. 6. Shrinking menus: casual-dining chains are reducing menus in all day-parts.

“Take-me -Away,” “Extreme,” and “Adventurous,” are three key aspects that consumers are seeking when dining out. Red Arrow creates the authentic flavor profiles for you to capture that,” says Chef Chris Keegan, Culinary Research Manager of Red Arrow Products.

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Flavor Trends What the World’s Eating Now Tastemag.co.za, June 2014 

Pulled pork, pork belly, pig trotters – all things pork

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Ginger-habanero barbecue glaze -– sweet and spice

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Fish tacos

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Fish wrapped in chicken skin

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Anything coconut – cake, rice cake, water

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Edamame ravioli

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Brined, then fried chicken

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Polish pierogies (unleavened dough stuffed with mashed potato, cheese, cabbage, meat, mushroom or fruit)

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Carbonated cocktails

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Apple and tarragon aïoli

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Spiced pickled grapes

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Flavor Trends A Canvas for Flavor Getflavor.com, June 2014 50% of consumers want to try new and unique soups. Herbal accents, spicy flavors and updated proteins are providing new twists on everyday soups. Asian styles are growing in popularity:    

Miso Beef Ramen Soup—Wagamama, Boston-based Moroccan Lentil Soup—Pret a Manger, New York-based Chicken Enchilada Soup—John’s Incredible Pizza Co., Southern Calif.-based Potato, Kale & Chorizo Chowder—Souplantation & Sweet Tomatoes

More than a fifth of consumers aged 18 to 34 said they’re eating more game meat than they did in 2013, according to Technomic’s Beef & Pork Consumer Trend Report. Some recent menu items include:    

Peppercorn Bone-in Bison Ribeye; Bison Burger; Country-Fried Bison Steak—Texas Land & Cattle Steak House, Dallas-based Rancher’s Bison Burger: Half-pound lean bison burger topped with goat cheese, pepperoncinis and smokehouse bacon—Gordon Biersch Brewery, Chattanooga, Tenn.-based New Zealand Venison Chop: Oak-grilled and served with a rich venison and mushroom ragout— Seasons 52, Orlando, Fla.-based Sausages: Wild boar andouille, pheasant, elk, smoked duck, smoked venison—Blue Palms Brewhouse, Los Angeles-based

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Flavor Trends Gateway to Global Getflavor.com, June 2014 •

Peruvian cuisine is topping the list of “hot” foods right now. “I would say Peruvian food has arrived,” says Christopher Koetke, VP of Kendall College School of Culinary Arts in Chicago.

•

Part of what makes Peruvian cuisine so appealing is its authentic fusion cookery—it incorporates so many foods that Americans already know and love, from Chinese fried rice to kebab-like anticuchos.

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“Peruvian food is very hot right now, in part because of the wide diversity of products that are coming out of there,” says June Jo Lee, food ethnographer and VP of strategic insights at The Hartman Group.

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“Quinoa is Peruvian—that’s had a really big influence, even at the retail level. People are also fascinated by the different potato varieties from Peru.”

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“But most of all, Peruvian food is just really delicious—it’s a nice balanced cuisine with sweet and tangy flavors. We will see a lot more of it in contemporary dining.”

“Consumers aren’t looking for traditional anymore, they’re seeking fresh, exotic innovation and we’re here to make that happen through our customization,” says Chef Chris Keegan, Culinary Research Manager, Red Arrow Products.

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Flavor Trends Trendsetters Getflavor.com, June 2014 1. Finding Freshness: roasted vegetables, egg whites, free-range meats, peak-of-the-season produce. 2. Healthful Global Cuisines: meats are roasted or grilled instead of fried; healthy fats like olive oil are a main ingredient; and meals are commonly seasoned with herbs like oregano, mint, and basil rather than excessive amounts of salt. 3. Even-Better Burgers: grinding beef in-house, customizable burgers, burger of the month, burgers named for cities and regions 4. Hotter Pizza: growing pizza chains are increasingly adding hand-tossed pizza and in many cases, wood- or coal-burning ovens to create pies with thin, crisp, authentically flavored crusts. 5. Raising a Glass: consumers are seeking greater variety in beer and wine, and operators are responding with craft-beer menus and wines-by-the-glass selections, often paired with upscale food.

Add a mouth-watering, savory, slow-roasted appeal to your beef or chicken, soups, gravies, or marinades with our Natural Flavor Roast Beef Type RA07032. It’s vegetarian and works great in various applications.

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Flavor Trends Ball Park Brand Launches Premium Line of Frankfurters The National Provisioner, June 2014 Hillshire Brands Co. believes it has reinvented the hot dog by introducing 100% beef dogs infused with premium seasonings, offering extra bold flavor and quality taste. They are available in four varieties: 1. Slow Smoked Hickory 2. Smokehouse Barbeque Seasoned 3. Signature Seasoned 4. Cracked Dijon Mustard

Grill Scraping Flavor 1051 is a desirable flavor that emulates a grilled cooking experience without the grill. A perfect blend of chargrilled and gas grilled, this flavor is not overpowering but the smoke, grill and char notes are perfectly balanced for a truly enjoyable grill taste.

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Restaurant Menu Trends Dunkin’ Donuts appears to be jumping on the trend of fast food restaurants getting into serving more snacks, reports the AP, and it’s true that many diets recommend “grazing” or “snacking” as a better way to stay satisfied throughout the day. Alexandra Sifferlin, Time.com, June 11, 2014. Tropical Smoothie Café Launches Artisan Tacos Qsrmagaaine.com, July 7, 2014 “Our culinary team focuses on innovation that brings unexpectedly different flavors together, creating exciting and delicious menu offerings that our customers will love,” says Lisa Wenda, chief marketing officer of Tropical Smoothie Café. The three tacos include:   

The Roasted Chipotle Chicken Taco: grilled chicken served on a toasted flour tortilla topped with cucumber salsa, shredded Cheddar cheese, and a creamy chipotle mayo. The Korean BBQ Steak Taco: strips of seasoned steak served on a toasted flour tortilla topped with kale slaw, diced cucumbers, and a spicy Asian barbecue sauce. The Mojo Fish Taco: tilapia served in a toasted flour tortilla topped with cucumber salsa, romaine lettuce, and the signature Mojo Sauce.

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Restaurant Menu Trends Best Sandwiches in America: Meet the 2014 winners Restaurant-hospitality.com, June 11, 2014

• Grilled cheese • Barbecue • Breakfast • Vegetarian • Hot dog/sausage

• Fish • Meatloaf • Wraps • Deli • Beef

• Submarine • Chicken • Panini • Pork

• Seafood salad • Meatball • Turkey • Burger

Looking for a niche flavor to differentiate yourself from your competitors? “Natural Flavor Pecan RA04013 fights its way through a sandwich build providing a hearty, rich, and well-rounded, pit-style smoke,” says Robert Johnson, Value Optimization Manager, Red Arrow Products. www.redarrowusa.com

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Restaurant Menu Trends New Items Pop Up on Menus Foodbeast.com, June 11, 13, 16, 2014 

Del Taco rolled out the “Epic Cali Steak & Guac Burrito,” a LTO which includes carne asada steak, tangy guacamole, crinkle cut fries, and more.

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Carl’s Jr.’s Hearty Breakfast Platter released a new breakfast plate including: two strips of bacon, a sausage patty, scrambled eggs, mini hash browns, and a “Made From Scratch” buttermilk biscuit.

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Jack in the Box unveiled its ‘Hella-Peño’ burger - fried jalapeño poppers, spicy jalapeño coins, creamy nacho cheese, and ooze-worthy taco sauce.

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Jack in the Box also joined the fight for the breakfast market share after introducing their new jumbo Breakfast Monster Taco, loaded with scrambled eggs, American cheese, and taco sauce.

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Japanese chain Mos Burger, is now offering a French Cruller burger, a sausage/doughnut sandwich with spicy chili, tomatoes, onions, and lettuce.

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Restaurant Trends Chicken trends on spring, summer menus Bret Thorn, Nrn.com, June 9, 2014   

97% of all chains with average entrée prices under $20 have chicken somewhere on the menu. 85% have some kind of chicken salad on the menu, and 78% have chicken sandwiches. 33% of chains that have chicken on their menu offer chicken pizza.

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Dave & Buster’s now offers eight chicken wings tossed in sweet and smoky bourbon barbecue sauce.

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Boneless Hungry Howie’s added several new permanent grilled chicken and onion pizzas- BBQ Chicken Pizza with bacon, and mozzarella cheese; Asian Chicken Pizza, topped with green peppers, sesame seeds, mozzarella cheese and a tangy teriyaki-like sauce; and Buffalo Chicken Pizza with mozzarella and buffalo sauce.

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Wendy’s added a chicken and strawberry salad as a LTO for the late spring and early summer.

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Dunkin’ Donuts also uses chicken for its new lower-calorie Grilled Chicken Flatbread sandwich, with ancho chipotle sauce and reduced-fat Cheddar cheese on multigrain flatbread.

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Popeyes brought back Chicken Waffle Tenders, their most successful limited-time offer, highlighting chicken as an indulgent item.

“Both chicken and bacon are fantastic venues for our applewood smoke flavor. It’s available in both liquid and dry forms, creating that sweet, ashy smoke profile,” says Chef Chris Keegan, Culinary Research Manager, Red Arrow Products. www.redarrowusa.com

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Restaurant Trends 5 things you need to know now Restaurant-hospitality.com, June 20, 2014 1. Americans still love their bacon: They ate 6% more compared to the previous 12 months, according to a NPD Group report. While pork bacon rules, both in share of units and dollar volume shipped to restaurants, other types of bacon, including beef, chicken, duck and turkey, are capturing more attention. 2. Government regulators are paving the way toward federally imposed limits on sodium as the FDA is on the verge of issuing new guidelines on its use in restaurant-prepared foods. 3. Full-service restaurants in Seattle are being shaken by new minimum-wage requirements, operators across the U.S. are keeping a close eye on the situation as similar regulation may be heading their way. 4. There is increased competition for consumer dollars among beer, spirits and wine, according to Technomic’s Special Trends in Adult Beverage Report. 5. While more people are drinking wine, at least a few are drinking less Prosecco. The Pennsylvania Liquor Control Board is asking consumers to dispose of certain bottles of Prosecco sparkling white wine “following several reports of full wine bottles spontaneously exploding” at state stores.

“Consumers are more interested in the various new flavors and varieties of bacon offerings, including pepper, maple, mesquite, and even double or triple-smoked,” says Chef Chris Keegan, Culinary Research Manager, Red Arrow Products. “Give your customers a bacon experience they've never had...one your competition will not match.” www.redarrowusa.com

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Chefs’ Trends Making the Most of Meat Getflavor.com, June 2014

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“My cooking style comes from peasant traditions—it’s the kind of traditional Italian-American comfort food that people really want to eat right now,” says Cielo’s Pucciarello.

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“The shoulder is so versatile, you can season it based on the time of year or how you want to use it. We call it our 24-hour braised pork, which emphasizes to our customers the time and care we take with it. But, for me, the process creates the ultimate ingredient.”

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Pucciarello appreciates the combination of Asian and Italian flavors, so he often rubs the meat with a spice blend that contains star anise, ginger, onion and garlic powder, and salt and pepper. The shoulder is placed in a pan atop a bed of mirepoix, covered and pushed into the cooling wood-burning pizza oven at the end of the night’s shift.

“You’ll find an aromatic, vibrant, traditionally sautéed celery, onion and carrot nuance when you use Natural Mirepoix FL RA09031,” says Chef Chris Keegan, Culinary Research Manager, Red Arrow Products.

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New Products | Retail What’s New Meating Place, June 2014 

Oscar Mayer Targets Millennials : Italian herb and Cajun turkey breast, maple honey ham, and chipotle chicken breast are new flavors under its Deli Fresh Bold lunchmeat line.

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Dietz & Watson has rolled out a new honey grilled chicken line : they believe this will capitalize on the large growth of the protein, which new flavors will drive that success.

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John Morrell Food Group has rolled out a line of nine “super-premium” deli meats under the Kretschmar brand, called “Master’s Cut,” to match the following flavor trends: bold, sauce-inspired, globally influenced and alcohol-infused.  “Bold” gave rise to Black-Pepper Jalapeño Ham and “alcohol-infused” to Mesquite and Bourbon Turkey Breast. of consumers

1/3

would eat MORE LUNCHMEAT if it were more NUTRITIOUS and lower in

SODIUM www.redarrowusa.com

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Foodservice Trends Foodservice combating beef prices with chicken Meatingplace Editors, Meatingplace.com, April 22, 2014 

With beef prices at their highest level in almost three decades, it is no secret that restaurants are looking for ways to feature more chicken on their menus.

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Burger King rolled out a chicken version of its Big King hamburger that stacks two fried, all-whitemeat patties between three buns.  “With the success of the original Big King sandwich and the growth in demand for chicken, we thought it was time to bring the two together,” Alex Macedo, Burger King’s president for North America.

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"Since we launched hot foods nationally five years ago, our chicken breast tenders and wings have been top-sellers, so we know our customers love chicken," Kelly Buckley, 7-Eleven vice president of Fresh Food Innovation, said in a news release.

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Supermarkets Shoppers migrate to better in-store bakeries, delis Foodbusinessnews.net, June 4, 2014 

Fresh supermarket perimeter departments such as in-store bakeries and delis can drive retail store preferences as well as prompt consumers to change where they shop for groceries, according to a new study by The Hartman Group.

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A quarter to half of shoppers, depending on the category, will look beyond their primary retailers to seek out new or high-quality food products, noted Laurie Demeritt, chief executive officer, The Hartman Group.

Are Millennials the foodie generation? Tom Ryan, Retailwire.com.com, June 12, 2014 

46% of Millennials will leave their primary store or supermarket to buy cheeses, prepared foods, specialty meats, baked foods and other deli items in specialty stores versus 35% of Baby Boomers.

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58% regard availability as more of a priority than how much they need to pay.

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46% say they are more likely to be loyal to a retailer that provides availability information.

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33% see the most value in visibility of stock

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8% will wait for backordered product to come into stock, while 47% will search online and 41% will try another retailer.

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Frozen Foods Strong quarter positions Inventure for further growth Eric Schroeder, Foodbusinessnews.net, May 5, 2014

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“Our frozen and snack segments continue to experience an increase in revenues fueled by positive consumer response to our expanded healthy/natural and indulgent product offerings,” said Terry McDaniel, chief executive officer of Inventure Foods.

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“We expect these product line expansions to help further improve our operating margin as we realize additional accretion from the Fresh Frozen Foods acquisition over the course of fiscal 2014.”

A Smokehouse in your Freezer Food Processing, June 2014 

Barbeque has never been bigger. For the time you cannot cook outdoors and still want that outdoor taste, FarmRich has introduced fully cooked heat-and-eat Smokehouse BBQ meats made with no artificial ingredients and high quality pork, beef, and chicken. Varieties include: 

Dry Rub Smoked Chicken

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Dry Rub Smoked Pork

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Pulled Beef Brisket

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Pulled Chicken BBQ

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Pulled Pork BBQ

Ethnic, upscale and healthier products help differentiate the range of available frozen store brand appetizers. www.redarrowusa.com

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Breakfast Predictions of Interest in the Morning Aeb.org, April 28, 2014 

Parameters of Proteins: chicken will be big again on menus due to the rising cost of beef, but pork is appearing more often due to the popularity and versatility of pulled pork, which is being found increasingly on breakfast menus.

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Return of Carbs: flatbreads, wraps, and artisanal breads and waffles; noodles ‒ ramen, buckwheat; rice bowls with jasmine, basmati or brown rice due to the growing interest in Asian cuisines.

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Day for Night: The three-square meals schedule doesn’t fit with the way consumers live these days. Restaurants are introducing chicken, turkey or egg breakfast sandwiches, or the spicy chipotle or Sriracha wrap.

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Every Daypart is a Snack Daypart: Technomic says as the snacking lifestyle becomes the norm, diners tend to look toward dollar menus because of the smaller sized items like breakfast sandwiches, parfaits, chicken nuggets and side salads. This is especially true for Millennials.

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Limited service restaurants are paying more attention to snack-size handhelds, car-friendly packaging and increasing their grab-and-go menu items, particularly in the morning when diners have less time.

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Full service restaurant customers are moving away from complete meals and operators are catering to the snacking-and-sharing trend with pairings, trios and flights in all parts of the menu.

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Breakfast Breakfast Break-Outs Getflavor.com, June 2014 The NPD Group tells us that U.S. consumers made more than 12.5 billion breakfast visits in 2013—a 3% gain over 2012. Total morning meal visits are predicted to grow by 7% over the next nine years. 1. Asian-Inspired - Japanese Breakfast with poached eggs, miso dashi, sweet potato, greens, sesame salt. 2. Savory Oats - Roasted apples, sharp cheddar cheese, bacon, maple syrup and sea salt.

3. Artisanal Meats - Irish sausage to Spanish-style smoked chorizo to a Portuguese linguiça. 4. Breakfast Sandwich Bravado – Soft pretzel roll filled with scrambled eggs, cheddar and a sausage patty, served with a side of smoked cheddar hollandaise and house hash browns. 5. Wondrous Waffles - Moving away from the stack and into carriers, Taco Bell’s Waffle Taco, houses a sausage patty and scrambled eggs in a folded waffle with a side of maple syrup. 6. Europe’s New World - English Breakfast of fried eggs, pork sausage, blood pudding, bacon, tomato and mushroom

7. New Sides on the Block – Pan-fried apples, caramelized grapefruit with mint, sautéed kale and sweet potato cakes 8. Pancakes: Far from Flat - Bacon Pancakes with crispy bits of bacon in the batter. 9. Cutting-edge Condiments - Smoked maple syrup with a haunting, lingering flavor. 10. Latin Moves - Pork belly chilaquiles, tomatillo-serrano sauce, and breakfast tacos with chorizo. 11. Alternate Grains - Farro, amaranth, chia, and barley as add-ons or finishes. 12. Breakfast Beverages - exotic tea blends, pedigreed coffees, immunity boosting smoothies, freshly made juice concoctions, and creative hand-mixed shakes.

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Lunch | Dinner Jimmy Dean brand expands beyond breakfast Rita Jane Gabbett, Meatingplace.com June 30, 2014

Hillshire Brands’ Jimmy Dean brand is expanding beyond breakfast with the launch of new lunch and dinner offerings. Offerings include:       

Smoked ham on a pretzel bun Roasted turkey sandwich Pulled pork sandwich Smoked sausage sandwich Grilled steak bowl Chicken bowl Smoked bacon macaroni and cheese

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Protein Consumer Interest in Protein Remains High Keith Nunes, Meatpoultry.com, June 11, 2014 Nearly 3% of global food and beverage launches in the 12 months ending March 31, 2014, were marketed on a “high-protein” or “source-of-protein” positioning, rising to 6% in the United States.

Leaning Toward Leaner Proteins Aeb.org, Spring 2014 

23% of all new food and beverage launches made a high protein claim in 2013 - almost three times higher in the U.S. than in any other country.

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Consumers are moving away from dependence on red meat and pork, and are eating more turkey and chicken throughout the day, due to saturated fat and related health issues, as well as a significant increase in pricing.

Consumers Confused About Protein Consumption Keith Nunes, Meatpoultry.com, April 21, 2014 

“Consumers say that they want more protein in their diets, but it’s clear that they lack an understanding of how much they actually need,” said Darren Seifer, NPD food industry analyst. “This is an opportunity for food marketers to educate consumers on the recommended daily allowance and, at the same time, promote the protein in their products.”

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Protein Consumers willing to pay a lot more for Beef, Pork, Chicken Rita Jane Gabbett, Meatingplace.com, June 16, 2014 

U.S. consumers were willing to pay a lot more by mid-June for beef, pork and chicken products compared to what they were willing to pay in mid-May, according to Oklahoma State University's Food Demand Survey.

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Survey respondents indicated they expect beef prices to continue to rise compared to the previous month and a year ago, while they expect pork and chicken prices to remain similar to last month, but higher than a year ago.

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Beef Report: Beef sales in restaurants rise Brett Thorn, Nrn.com, June 6, 2014

Although a relief in beef prices is unlikely until late 2016, growth of beef sales in restaurants continues across the board. Beef rib sales grew by 14% (18 million pounds) in large part due to the proliferation of short ribs on menus. Steak sales have also risen by 18 million pounds, which is just 1.7% of total sales. The growth is led by sirloin steak, which accounted for 14 million pounds of the growth.

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Sausage Innovations in Sausage Recipes Capture Consumers Bryan Salvage, Meatpoultry.com, May 27, 2014 “We use our all beef-premium product to introduce ourselves in new, emerging markets to the consumer,” says Michael Johnson, director of branding at Kiolbassa, San Antonio, TX. “It is our most differentiated offering from any competition in the area and that is why the retailers show the most interest,” he says. The line-up includes: 

Mesquite Smoked Beef Sausage

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Beef & Cheddar Smoked Sausage

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Beef Smoked Sausage

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Jalapeño and Smoked Beef Sausage

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Jalapeño and Cheddar Smoked Sausage

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Natural Beef Smoked Sausage

Kick it up a Notch Barney Wolf, Qrsmagazine.com, February 2014 “Before, we only used to see jalapeño, but now there are all types of chilies being used,” says Jay Scroggins, culinologist at sausage maker Johnsonville, of Sheboygan Falls, Wisconsin. “I’ve been able to do a variety of recipes with peppers.” That includes habanero-and-mango and chipotle-and-maple-syrup sausages. “We’re getting a lot of requests for heat and sweet.”

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Sausage Top 2014 Sausage Varieties

% of Restaurants featuring Smoked Sausage by Item Type

(% of restaurants featuring by Segment) TIME TREND

2010

2011

2012

2013

SMOKED SAUSAGE

2014 '14 vs. '13

'14 vs. '10

Hot Dogs/ Sausages:

2.0%

Sausage

58.1%

58.3% 58.8% 58.3% 58.9%

1.0%

1.4%

COP Pork:

1.2%

Italian Sausage

21.5%

21.1% 21.2% 20.8% 20.4%

-1.9%

-5.1%

Egg Dishes/ Omeletes:

1.0%

Chorizo

12.4%

12.6% 13.6% 14.3% 14.9%

4.2%

20.2%

Combo Meals:

0.9%

Hot Dog

16.3%

15.6% 15.5% 14.2% 14.0%

-1.4%

-14.1%

COP Rice Entrees:

0.7%

Corn Dog

8.0%

7.9%

7.7%

7.5%

7.7%

2.7%

-3.7%

Hot Sand.:

0.5%

Andouille

4.2%

4.5%

4.6%

4.7%

4.6%

-2.1%

9.5%

Pizza:

0.4%

Smoked Sausage

2.2%

2.1%

2.2%

2.4%

2.3%

-4.2%

4.5%

Breakfast Starches:

0.3%

Bratwurst

1.4%

1.5%

1.6%

1.7%

1.8%

5.9%

28.6%

Pastas:

0.3%

Linguica

1.8%

1.5%

1.6%

1.5%

1.5%

0.0%

-16.7%

Polish Sausage

1.7%

1.7%

1.6%

1.4%

1.4%

0.0%

-17.6%

Soups/ Chili Entrees:

0.3%

Kielbasa

1.1%

1.0%

1.0%

1.0%

1.1%

10.0%

0.0%

Soups/ Chili Apps:

0.2%

Banger

0.7%

0.7%

0.7%

0.7%

0.7%

0.0%

0.0%

Non-Fried Protein Apps:

0.2%

Knockwurst

0.9%

0.7%

0.8%

0.6%

0.6%

0.0%

-33.3%

COP Shellfish:

0.2%

COP Other:

0.2%

Mexican Entree.:

0.2%

Database: US Chains & Independents Sample base: analysis based on 4,799 qualifying restaurants

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Chicken Restaurants Winging it with Chicken Culinology, June 2014 

Chicken jumped to the top of the most common ingredients, descriptors and preparations on menus in appetizers, entrees, sides and desserts in 2013, with 96% penetration across Datassential’s MenuTrends Database of U.S. chains and independent restaurants.



Innovative new chicken concepts are debuting lately from Chick-fil-A, KFC, Domino’s Pizza and others.  Chick-fil-A unveiled an improved grilled chicken recipe for its chicken sandwiches and nuggets.  Taco Bell is testing grilled chicken flatbreads with chipotle sauce on its spicy chicken flavor.  Yum! Brands is testing “Super Chix,” a customizable hand-breaded, peanut-oil fried chicken breast filet.  Wendy’s now offers an Asian Cashew Chicken Salad with grilled chicken breast and a BBQ Ranch Chicken Salad with apple-wood smoked bacon and grilled chicken.



Chicken sandwiches and wraps remain by far the most popular sandwich at both limited-service and full-service restaurants. Meating Place, June 2014.



Chicken prices are up 40% on an indexed basis but the prices have not been uniform across all parts. The major driver of higher prices is in white meat, where breast meat and tenders are up 55-60% so far this year. This is a Hot” Culinary Forecast, Restaurant.org reflection of the strong retail “What’s demand for2014 chicken given the tight supplies and high prices of red meat. Michael Fielding, Meatingplace.com, July 3, 2014.

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Pork Pigging out Qsrmagazine.com, April 2014 

Market research firm, Technomic, sees pork as “the latest protein star” in its 2014 trends predictions, since the meat is used so many ways: in traditional American dishes, in Hispanic and other ethnic fare, and in regional items like barbecue, which is a growing category unto itself.



Pork volume at limited-service restaurants increased 2.6% over the past two years. Pork mentions on regular menus remained little changed last year from 2012, but limited-time offers featuring pork other than bacon soared 61% at the top 500 quick-service and fast-casual eateries, Technomic found.



Togo's Eateries Inc. has introduced its latest premium pork sandwich — the new Toasted Cuban sandwich, featuring pulled pork and Black Forest ham topped with melted Swiss cheese, tangy pickles with a Cuban-inspired Dijon mustard vinaigrette and served on toasted white bread. “Pork continues to be one of the fastest growing trends in the foodservice industry and with the recent success of our BBQ Pulled Pork sandwich, we knew that we had to do something big for this year’s promotion.” Togo's adds Cuban flair to sandwich line, Fastcasual.com, June 6, 2014.

“Pork Belly” has increased 358.3% on menus from 2010-2014. – Datassential, July 2014

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Turkey Bold Strike Meating Place, June 2014 Deli meat makers have been rolling out a culinary panoply of new flavors of turkey, ham, salami and other lunchmeat in response to consumer demand. 

Figures from Nielson for the first quarter of 2014 showed year-over-year sales gains of 23% for flavored turkey, 7% for bold turkey, and 5% for bold chicken.



The “What’s in Store 2014” report from the International Deli-Bakery Association reports that Latin cuisine is the most popular flavoring, while Mediterranean also has made strikes, including not only Italian but also Greek, North African and Middle Eastern flavors.



Nielson reports that more than one third of consumers would eat more lunchmeat if it were more nutritious and lower in sodium.

The average price of a smoked turkey sandwich, among QSRs, Midscale, Casual, and Fine Dining restaurants, is $7.96, compared to a regular turkey sandwich price of $7.74; a $0.22 total premium for smoked turkey. - Datassential www.redarrowusa.com

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Snacks “There’s plenty of room for restaurants to expand their snack programs by providing more innovative, healthy and easily portable snacks, and boosting variety— particularly among a younger customer base,” said Darren Tristano, Executive VP of Technomic, Inc.

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Snacks Trend Insight Report Fona.com, 2014 

The most popular on-the-go snacks are easily portable or hand-held.  On-the-go snacking is a growing trend up 5% since 2009 with 45% of consumers looking for convenient, easy-to-pack snacks.



Snacks available in multi-packs or pre-packaged in individual portions fit consumers need for convenience.  In this category, consumers choose cereal and snack bars (31%), meat snacks (29%) and salty snacks (23%) for a quick bite.

Regardless of the type of snack, consumers are snacking three or more times per day, which represents an increase of 12% from 2010 to 2013.

Innovation popping at Diamond Foods Monica Watrous, Foodbusinessnews.net, June 9, 2014 

“The category of ready-to-eat popcorn has been growing at a double-digit rate over several years”, said Brian Driscoll, president and chief executive officer.



The ready-to-eat popcorn categories that are growing fastest are the ones that have clean label, all natural - they’re outpacing the entirety of it and driving the growth.



Diamond Foods is set to launch Kettle brand ready-to-eat popcorn in four varieties: white cheddar, sea salt, maple bacon, and salt and pepper.

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Sauces Awesome Sauces: Classic Condiments Face Competition from New Sauce Introductions Deborah Cassell, Foodprocessing.com, 2014 

According to Laurie Harrsen, director of consumer communications & public relations for McCormick, additional trends include bold and dual-bold flavors and combinations that both complement and contrast one another :     

Sweet & Spicy: mango jalapeño Regional BBQ flavors: both American and Global Authentic Ethnic Flavors, both Latin and Asian Added Sweetness : from fruits and maple Sophistication: herb/Italian blends and flavors



“Green sauces are on trend and increasing in demand, including green salsas, green enchilada sauces and green moles.” The new Mizkan Border line of cooking chilies feature tomatillo, green chili and green and red jalapeños.



It’s not just the heat that people crave, today consumers like the heat balanced with sweet, hot, sour and umami flavors in dishes. For example, the combination of preserved lemons with olives in a spread, or the addition of a smoky spice such as smoked paprika is what is needed to give a recipe complexity.



Both consumers and chefs will “want easy access to new flavors that are simple, real and versatile enough to be used to marinade, braise, grill or even become a dip, spread or flavor base for a dressing,” says Trip Kadey, director of culinary for French’s Food Co.

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Health | Wellness | Natural

Consumers see natural products as those that are fresh with minimum processing and the fewest number of ingredients.

Hartbeat.hartman-group.com, March 4, 2014, Organicitsworthit.org

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Health | Wellness | Natural Consumer Reports seeks ban on “natural” designation on packaging Chris Scott, Meatingplace.com, June 16, 2014  60% of consumers check to see if a product is “natural” without independent verification of that being the case.  80% of consumers believe that packaged foods that use the word “natural” on the label should have food that does not contain artificial ingredients (87%), are grown without pesticides (86%) and do not contain genetically modified organisms (GMOs) (85%).  Consumer Reports notes that the Food and Drug Administration (FDA) has not yet developed a formal definition for use of the word “natural” on food labels or other derivatives of the term.  The research group adds, however, that the FDA and the USDA both allow use of the word if no artificial ingredients or color additives were used to create the products.

As regulations tighten and health and wellness concerns increase, the food industry has faced many hardships. Red Arrow has solved the salt challenge through industry-leading technology, by reducing sodium levels without compromising the great taste and quality with it’s Natural Enhancer Flavor 6145. www.redarrowusa.com

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Health | Wellness | Natural Ingredient ‘Avoiders’ Influencing Product Development Packaged Facts, June 2014. “Free-from” food products are increasing in popularity. The following free-from product labels are viewed as a lifestyle choice by consumers who increasingly place a high priority on healthy living:  Fat-free  Sugar-free  Salt-free  Gluten-free  GMO-free

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Changing Demographics Millennial-Consumers-A-Barometer-for-the-Future-of-Food-Culture Hartbeat.hartman-group.com, May 27, 2014 

Millennials (27% of the population) are more numerous than Boomers and are projected to outnumber nonMillennials by 2030.



Millennials still eat out more than any other generation and lean toward fast food, in part because of their age and income level. They look for healthier fast-food choices, making Chipotle a big deal in their world. 



The open kitchen with a build-your-own ingredient bar provides them an authenticity they love. They also like being able to customize, something that gives them ownership without too many options.

Interest in global cuisines is surging, with Millennials in particular eager to taste anything new or different. Global cuisine makes up a whopping 85% of what people are eating when dining out, according to recent consumer market research from The Hartman Group. Getflavor.com, June 2014.

Millennials Gen X Boomers

49% 43% 35%

Percentage of generations who eat out at least once a week in 2014.

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Changing Demographics Nielsen: Global Consumers Highlight Opportunities for Retailers, Brand Marketers and Service Providers to better meet needs of Aging Consumers Nielsen.com, February 25, 2014 

According to the Nielsen Global Survey about Aging, which polled more than 30,000 Internet respondents in 60 countries, 51% of global consumers surveyed say they do not see advertising that reflects older consumers, and half say it is difficult for an aging demographic to find product labels that are easy to read.



43% of global respondents have trouble locating packages that are easy to open (when thinking about the product or service needs of the aging consumer).



More than 4 in 10 cannot find foods that meet special nutritional diets (45%), offer smaller-portion-sized food packaging (44%) or feature clearly labeled nutritional information (43%).



“These findings serve as a wake-up call to manufacturers, retailers and other marketers that need to bolster efforts to better reach and cater to an aging demographic,” said Todd Hale, senior VP, Consumer & Shopper Insights, Nielsen.



While the global aging population is growing in number, their spending power is growing as well, as many have more time to shop and spend than their younger counterparts.

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Changing Demographics What Women Want Tamara Omazic, Qsrmagazine.com, March 2014 

Women make up 51% of the U.S. population, have $7 trillion in purchasing power, and account for 85% of consumer spending.



The quick-serve industry, which has seen a boom in healthy dining trends coinciding with the increase of women’s purchasing power, seems to be listening to what women want. There has been a large rise in the popularity of healthful menu items; fresh, quality ingredients; and the customizable options which reflect the typical values of the female consumer.



“Women are more likely to order turkey sandwiches or turkey clubs; Chinese, Asian, or Indian food; salads and side salads; and fruit and non-fried vegetables,” says Bonnie Riggs, a restaurant industry analyst with NPD.



“Women seek to have their product customized, and that’s happening a lot more in the quick-serve space,” says Laura Jakobsen, senior vice president of marketing and design at Pinkberry. “I think that’s certainly a female-driven trend. We’re seeing that in our category, but also in things like pizza.”

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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].

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