Prepared Foods - November 2008 - (Page 57)

2008 foodservice annual @ISTOCKPHOTO/LIZA MCCORKLE Salads Migrate to Center of the Plate The desire for healthier, fresher options has morphed the salad from a mere side dish into a robust, highly customizable entrée. Salads that are chopped, ethnic and have new twists are growing and, in some cases, replacing traditional meals. Technomic, Contributing Editor s diners’ demands for fresher, healthier, more nutritious menu options increase, entrée salads have begun to dominate the salad options on many menus. Technomic’s MenuMonitor database shows that, while appetizer salad offerings are down, the number of entrée salads has gone up in the last year. What is more, these entrée salads show much more diversity in flavor combinations, new ethnic and regional twists, and new ways to present traditional entrées in salad form. According to Technomic, appetizer salad menu listings are down 19.4%, while the average price is up 5.8% (from $6.19 to $6.55). Entrée salads were up 9.6% in the average price, from $8.09 to $8.87, yet have shown a dramatic increase in menu listings—up 10.8%. A Reinventing the Classics Traditional salad recipes, including chopped salads, Caesar salads and Cobb salads, saw the most growth in the entrée salad segment. Chopped salads grew 1.1%, Caesar salads grew 1.9%, and Cobb salads grew 3.8%. But, while these classic salads are very familiar to consumers, new, unique flavor combinations are making an impact on menus. Many of these traditional salads got an ethnic or regional twist—such as a Southwestern or barbecue flavor—to attract consumers’ desire for “something more” in a salad being consumed as their main course. More protein options were also added to these traditional salads, mak- ing them more filling, appealing options as entrées and not heirloom tomato and basil just as starters for the meal: ■ Chopped Salad—with chopped salad with red onions, fresh chopped field greens cheese cubes and Genovese tossed with chipotle ranch basil, were among the items dressing, Southwestern barbecue grilled chicken, that experienced the most black bean and corn salsa, growth in the salad segment diced avocadoes, tomatoes, this past year. Cheddar cheese and barbecue tortilla strips, Champps. ■ Original BBQ Chopped Salad—fresh white corn, carrots, black beans, tortilla strips, Monterey Jack cheese, scallions, tomatoes and cilantro tossed with ranch dressing or barbecue sauce (with chicken breast or portobello mushroom), Wood Ranch Barbecue & Grill. ■ Southwest Chicken Caesar Salad—seasoned chicken, corn, black beans and grape tomatoes on a bed of romaine lettuce with Parmesan cheese, garlic croutons and Caesar dressing, Wendy’s (reintroduced as a limited-time offer in 2008; last appeared on menu in 2003). ■ Chipotle Caesar Salad—with mixed greens, sliced chicken breast, avocado, jalapeño Jack cheese, plum tomatoes, croutons and sun-dried tomatoes with a creamy Caesar dressing, Roly Poly. Chopped salads, such as this www.PreparedFoods.com ● November 2008 57 http://www.PreparedFoods.com

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Prepared Foods - November 2008 Contents On the National Menu MarketWatch Menu Trends: Appetizers—Big Flavor, Small Portion and Price Menu Trends: Beverages— Drinking It Up Menu Trends: Indulging in New Desserts Menu Trends: Innovative Entrées Menu Trends: Salads Take Center Stage Do-it-yourself Flavor Trends: Chef Inspirations Culinary: Flavors of the Future Food Ingredients—Side Dishes, Meals and Desserts Consumer Research R&D Applications: On the Edge of Flavor R&D Applications: Authentically Mexican Peppers Abstracts

Prepared Foods - November 2008

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