Food and Drink - Fall 2011 - (Page 6)

news a la carte FALAFELS FOR ALL Has Mediterranean food gone mainstream? Although it hasn’t reached the level of popularity as Chinese, Mexican or Italian cuisine on restaurant menus, Mediterranean fare is quickly gaining acceptance among U.S. consumers, according to a recentTechnomic Market Intelligence Report. The foodservice analyst surveyed approximately 800 adult consumers and found that 62 percent would order a menu item featuring Mediterranean flavors. Interestingly, an even higher percentage of those polled said they would order Spanish (72 percent) or Greek food (66 percent), both of which may be categorized under Mediterranean cuisine. Not surprisingly, Chinese (84 percent) Italian (83 percent) and Mexican (78 percent) food gained the top spots for most popular menu items. However, Technomic’s findings suggest that marketers have underserved Mediterranean cuisine, which indicates a unique growth opportunity. Some global chains are taking the lead. Subway, for instance, began testing a falafel sandwich at its Chicago-area stores in early 2011. For a Healthy Jolt As the largest consumers of coffee in the world, Americans have struggled to find a balance between the energy they seek from drinking coffee and the protein they need to maintain a healthy diet. Entrepreneurial couple and fitness buffs Greg and Beth Smith developed an innovative powdered beverage that combines the best of both worlds – CLICK Espresso Protein Drink®. The Smiths recognized that adding protein to a coffee drink would not only provide a healthy boost of energy, but it would also help sustain the sensation of fullness and promote the retention of lean muscle tissue. Each serving of CLICK offers 15 grams of protein and 23 essential vitamins and minerals, along with a hearty dose of espresso, in a convenient powdered form. But unlike other protein drinks, CLICK can be enjoyed hot as a coffee substitute or cold as a frappe-style beverage. “Combining coffee for energy and protein to stabilize blood sugar, we believe this 1-2 combination ‘clicks’ as it helps people get the energy and decadent taste they crave while supporting their health and weight loss goals,” Greg Smith says. “It's hard not to be proud of that." << More consumers might be willing to give Mediterranean food a try. 6 food and drink • fall 2011 • www.fooddrink-magazine.com http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall 2011

Food and Drink - Fall 2011
Tableside Chat
Contents
News a la Carte
In the Safe Zone
Strengthing Brands
Restaurants: Smart Marketing
Willie’s Restaurants
Slack’s Hoagie Shack
The Cheese Steak Shop
Aloha Hospitality Inc.
Bertucci’s Corp
Falcon Holdings LLC
Mark’s Pizzeria
Seasons Pizza
San Diego State University Dining Services
Producers: Food Law
Brook & Whittle Ltd. incorporating Packstar
Nestle Professional Caribbean
Snyder’s-Lance Inc.
Basic American Foods
Evolution Fresh
Berto’s Gelato & Sorbet
Jensen Meat Co
Tumbador Chocolate
Leclerc Foods USA Inc.
FX Matt Brewing Co.
Green Organic Vegetable Inc.
Deli Star Inc.
Always Bagels
National Choice Bakery
Sequoia Orange Co.
Spring Glen Fresh Foods
Westshore Pizza
Distributors: Total Recall
Columbia Distributing
Castella Imports Inc.
Co-Sales Company
Brick Brewing Co. Limited
Prime Distributors
CarbAmericas
Retailers: What’s in Store
AriZona Beverage Co.
Le Grand Marche
Three Things

Food and Drink - Fall 2011

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