Food Business News - April 19, 2016 - (Page 22)

Food service operators betting big on buns Red Robin Gourmet Burgers is introducing the Red Ramen Burger, served between a crispy seasoned ramen bun. KANSAS CITY - Heightened competition in the restaurant industry has resulted in a "bun-upmanship" among brands - that is, food service operators are experimenting with innovative or artisanal sandwich buns to stand out in the crowded sector. Red Robin Gourmet Burgers, Inc., Greenwood Village, Colo., is introducing the Red Ramen Burger, served on a crispy seasoned ramen bun. The burger, which is topped with teriyaki and Chiu Chow aioli, fried jalapeños and chiliinfused shredded cabbage, carrot and onion, will be available through June 5. The product was inspired by the original ramen burger, which rose to Cronut-like 22 FOODBUSINESS NEWS ® fame following its 2013 debut in a Brooklyn food hall. "We closely follow emerging trends, and when the ramen burger first debuted, our culinary team worked to develop Red Robin's take on the foodie favorite, enabling us to be the first to offer it nationally," said Jonathan Muhtar, Red Robin's senior vice-president and chief marketing officer. "At Red Robin, we strive to constantly provide our guests with unique experiences and menu items that they can't get anywhere else in the casual dining industry." Burger King Corp., Miami, recently unveiled the Angriest Whopper sandwich, sporting a red bun infused with hot sauce. Topped with a spicy sauce, fried onion petals and jalapeños, the burger is a follow-up to the brand's fall offering, the A.1. Halloween Whopper sandwich, which featured a black bun with A.1. sauce baked in. Burger King's Angriest Whopper bun is infused with hot sauce. "The black bun of our A.1. Halloween Whopper created a lot of conversation, and our previous limited-time Angry Whopper sandwich was a hit with guests," said Axel Schwan, global chief marketing officer for the Burger King brand. "So, we're combining the power of these past hits into a star-studded sandwich we think our guests will unanimously agree is the next must-eat burger." Whereas sandwich innovation centered on creative toppings in recent years, fun buns are now having a moment on mainstream menus, said Aaron Jourden, managing editor with Technomic Inc., a Chicago-based restaurant industry tracker. "Since it's becoming harder to stand out with interesting topping combinations alone, restaurants have been looking at the burger bun as a place where they can be innovative," Mr. Jourden told Food Business News. "Also playing into this trend have been some ideas borrowed from Asia, where interesting buns have led to viral hits fueled social media. Restaurants are using these interesting buns to grab attention that hopefully translates to increased business." Other chains recently have upgraded to better-quality buns. Wendy's Co., Dublin, Ohio, in February unveiled a bakerystyle bun that had been "recrafted to be lighter, fluffier and hotter." Jack in the Box, San Diego, also introduced a new "buttery, bakery bun" as part of a comprehensive menu overhaul. FBN April 19, 2016 http://www.flavordynamics.com

Table of Contents for the Digital Edition of Food Business News - April 19, 2016

Food Business News - April 19, 2016
Fresh, authentic a focus for Unilever
Clash over child nutrition programs may lie ahead
Dairy Business News - Dairy flavors grow ever more creative
Table of Contents
Web Contents
Editorial - Growth of organic category suggests still greater attention ahead
Monogram Foods acquires appetizer company
‘Premiumization’ opportunities abound
Preferred Popcorn picks up organic popcorn maker
Wal-Mart to transition to cage-free eggs by 2025
AdvancePierre Foods files for i.p.o.
Dr Pepper Snapple increases sports nutrition stake
Hormel Foods launches clean label effort
Identifying the X-factor in food startups
Food service operators betting big on buns
ConAgra Foods earnings reflect focus on execution
Mondelez to partner with e-commerce firm Alibaba
Modern Table planting the seeds of a trend
Market Insight - Dairy still under pressure
Company Profile - Flowers focused on improved margins
Flavor Trends - The next level for dressings, sauces and marinades
Ingredient Innovations - Fiber's global reach
Ingredient suppliers emphasize specialized fibers
Algae venture to invest in or buy food companies
New Food Products
Ingredient Market Trends - Large supplies will weigh on grain and oilseeds prices into next year
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News

Food Business News - April 19, 2016

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