instore - Nov + Dec 2015 - (Page CI8)
Insight Insider
Bakery Ingredient Spotlight:
Big Gains for
Ancient Grains
By John Unrein
orth American consumers are approaching diet, sustainability and
their perception of innovation in
new and interesting ways, according to
cutting edge research by Mintel. Three
key trends (diet by D.N.A., from the inside out, and fat sheds stigma) all relate
to how consumer perception of health
and wellness may be changing.
N
perfoods, fostering a principle that age-old
staples are better than today's manufactured options," says Jenny Zegler, global
food and drink analyst for Mintel. "Interest
in historical ingredients suggests that consumers could make efforts to unlock the
keys to their personal physiology and design diets by connecting with their own ancestry or genetic make-up."
"Interest in natural and getting back to
basics has boosted ancient grains and su-
Two ingredients that no trendy retail
foodservice operation would dare leave
off the menu these days are kale and quinoa. Although some recent media reports
suggest that quinoa fatigue has started to
set in and another ancient grain is about
to steal the show, quinoa fans need not
despair, according to Food Formulation
Trends: Ancient Grains and Sprouted Ingredients, a report by market research
publisher Packaged Facts.
The sustained appeal of quinoa and
ancient grains, generally, can be attributed to the growing number of products containing them that flag the lack
of genetic modification or gluten, or
both. Their ability to add visual, flavor
and textural appeal must also not be
overlooked. Clearly, the stories behind
ancient grains resonate so strongly
with consumers and the nutritional and
health benefits are so compelling that
there is plenty of room for quinoa to
share the stage with less widely known
ancient grains.
While it has been
largely assumed that
quinoa has been way
out ahead of the pack
when it comes to
ancient grains, a new
survey reveals the
same percentage of
younger US consumers
age 18 to 39 bought
quinoa as buckwheat,
followed closely by
chia, emmer, barley
and teff.
Source: Packaged Facts
8 * NOVEMBER / DECEMBER 2015 *
commissary INSIDER
Table of Contents for the Digital Edition of instore - Nov + Dec 2015
instore - Nov + Dec 2015
Editor's Note - Channel Blurring
What's Ahead
Table of Contents
News - On Our Radar
Shopper Demographics - Cookies
Deli Prepared Foods
Smaller Households
Commissary Insider - Insight Insider
Preserving Color in Ready-To-Eat Meats
Big Gains for Ancient Grains
Proactive Defense
Deli & Cheese Slicers
Metal Detection
Deli Trends - Clean Eating
Adapting to Change - Foodservice Trends
Growing Movement - Free-form category explodes
Specialty in the Bakery - Artisan bread displays
Be Competitive - Lunchtime
Product Spotlight - Cookies, candies & sweets
Specialty Cheese - Pizza cheeses
Product Trends - First to Market
Product Showcase
Next Up/Ad Index
instore - Nov + Dec 2015
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