Food Business News - April 21, 2015 - (Page 10)

Reheating meat sales CHICAGO - H lth concerns Health and higher costs are carving into consumption of beef and pork. More than a fifth of beef eaters reported ordering less of the red meat in restaurants than in the year before due to rising prices, according to research from Technomic, Inc. The majority of meat eaters choose beef (91%) or pork (66%) as a center-of-the-plate option at least weekly. The most preferred beef dinners are steak, pasta with beef, and roast beef or pot roast. Popular pork dishes include barbecue, pizza topped with pork and pork ribs. To justify higher price points, restaurant operators may convey a premium quality by including flavorful spices, glazes, marinades, sauces and condiments in beef or pork entrees. The leading flavors at top restaurant chains, according to Technomic, include onion, butter and garlic for beef dishes, and barbecue, sweet and garlic for pork entrees. "Smaller portions and 'value' cuts prepared with unique seasonings, spices, sauces and condiments may help cut costs and spur consumer interest in these proteins," said Kelly Weikel, director of consumer insights at Technomic. Cost aside, health remains the top deterrent to eating beef and pork, Technomic reported. "Communicating nutritional content and utilizing healthhalo descriptors can help address negative health perceptions and may boost incremental sales, particularly among younger consumers," Ms. Weikel said. Such descriptors as "lean" and "organic" may boost health and taste perceptions for beef and pork. Sixty-five per cent of consumers find menu items described as "natural" to be healthier, and 44% deem it tastier. An item described as "lean" is perceived as more healthful by 84% of consumers and better-tasting by 43%. Social responsibility also has become an issue for carnivorous customers. At least 40% place high importance on humane animal treatment and country-of-origin labels for beef and pork, Technomic said. Further, more than a third of consumers said they would pay more for beef or pork that is hormone- and steroid-free and domestically raised. FBN A record year for specialty food sales NEW YORK - Specialty food sales surpassed $100 billion in the United States for the first time in 2014, with retail and food service sales totaling $109.5 billion, according to the Specialty Food Association, Mintel International and SPINS/IRI. Retail sales of specialty food hit a record $85.5 billion, while food service sales of specialty food reached $24 billion in 2014. Claiming 15% share of the total food market in 2014, specialty food is defined as products of premium quality that may be made by small or 10 FOODBUSINESS NEWS ® local manufacturers, feature ethnic flavors or contain the best available ingredients. Retail sales of specialty food grew 19% from 2012 to 2014, well ahead of the 2% increase for all food, but the market's growth has slowed slightly since rebounding post-recession, likely due to its maturity, the Specialty Food Association said in its 2015 state of the industry report. Food service sales, which account for 22% of specialty food dollars, grew nearly 31% between 2012 and 2014, while retail sales rose nearly 20%. The report measured sales of specialty food through mainstream, natural and specialty food channels, excluding private label sales and sales through Trader Joe's and Whole Foods Market stores. Fifty-one of 58 specialty food and beverage segments grew from 2012 to 2014. Fifteen segments now exceed $1 billion in annual sales, including cheese, coffee, meat, poultry and seafood, chips, pretzels and snacks, candy, and yogurt. "The time is now for specialty food," said Ron Tanner, vice-president of philanthropy, government and industry relations for the Specialty Food Association. "Consumers are looking for new tastes, foods with fewer and cleaner ingredients, health attributes, and products that are made by companies with values they care about. All of these define specialty food." Cheese leads the specialty food market with $3.7 billion in sales, followed by coffee, coffee substitutes and cocoa ($3.5 billion), which has surpassed the category of frozen and refrigerated meat, poultry and seafood ($3.2 billion) in sales since the previous report. Bread and baked foods, with $2.4 billion in sales, has bumped yogurt out of the top five categories, and nuts, seeds, dried fruits and vegetables debuted in the top 10 with $1.3 billion in sales in 2014. Unit sales of specialty food grew nearly 14% from 2012 to 2014. The fastest-growing categories in terms of unit sales were refrigerated pasta and pizza sauces, which grew 78% since 2012, refrigerated pasta (53%) and eggs (53%). Functional beverages, nut and seed butters and energy bars and gels also posted notable gains. "Local" remains an important claim for specialty food products, and "non-G.M.O." is expected to be the top natural or ethical claim in the next three years, according to the report. Emerging trends in the category include smoked flavors, pickled products, seaweed, beets, and Mediterranean, Indian and Thai cuisines. But while a bright spot in the U.S. economy, the specialty food industry faces its share of challenges. The biggest business threats for manufacturers, according to the report, include deep discounting by competitors, nonG.M.O. verification requirements and continuing litigation around health claims. FBN April 21, 2015

Table of Contents for the Digital Edition of Food Business News - April 21, 2015

Food Business News - April 21, 2015
Wal-Mart eyeing improvements
Drought dilemma for California agriculture
Antibiotics under greater scrutiny
Table of Contents
Web Contents
Editorial - Food’s share of spending declines
Reheating meat sales
A record year for specialty food sales
Innovation insights from Chobani
Target hires merchandiser to reinvent its food business
McDonald’s moves toward simpler ingredients
Tyson Foods to close Georgia plant
Bottled water drove beverage market growth in 2014
I.F.F. plans to buy Ottens Flavors
F.D.A. challenges Kind under ‘healthy’ labeling rules
U.S. organic food sales rise 11% in 2014
Daily’s to build bacon plant
Iconic hot sauce brand, assets acquired
Washington - Antibiotics under greater scrutiny
Health and Wellness - Subtracting sugar from formulations
Ingredient Innovations - Positive fiber signs from Europe
Study links fiber, whole grains to reduced risk of death
Dairy Business News - Hydrocolloids: Managing moisture and more
Ingredient Marketplace 2015
New Food Products
Ingredient Market Trends - Another new chapter for C.W.B.
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - April 21, 2015