MEAT+POULTRY - April 2015 - (Page 34)

BURGER REPORT Photo courtesy of George Motz SLIDING INTO FIRST Call them sliders or mini-sandwiches, these smaller portions are still on a roll BY LY N N PE T R A K | M E AT P O U LT RY@ SOSL A N D.CO M W hen it comes to consumers' appetite for burgers and sandwiches, little is big. Call it grazing, shared plates, little bites or what you will, smaller versions of perennially popular main dishes continue to be gobbled up in restaurants, at home and on the go. Sliders have segued from quick-service, crave-driven and often late-night snacks to stalwarts on restaurant menus spanning quick-service drive-thrus to white-tablecloth steakhouses. On the retail side, heat-and-eat and ready-to-eat sliders have found spots in the supermarket freezer and in the prepared-food areas of many grocery stores. In the freshmeat case, smaller-circumference patties are merchandised next to full-size patties and fresh ground beef by the pound. To be sure, mini-me sliders have undergone a transformation beyond the basic bun, protein and condiments over the years. From artisan breads to sriracha mayonnaise to different types of pulled meat, these smaller bites underscore innovations in the foodservice, food-processing 34 MEAT+ POULTRY | 04.15 | www.meatpoultry.com and retail industries and consumers' muchtalked-about sophisticated palates. Industry experts agree that sliders represent the adage that good things come in small packages. "It's part of the idea of shared plates, where everyone can have a taste of everything, or you want to taste a lot of different things. I've seen flights, with a couple of different proteins on the sandwich. It's a good way for chefs and others to try something new and get input from consumers, and good for consumers to try," observes Mary Chapman, senior director for product innovation for research firm Technomic Inc. "Plus, sliders are very easy and portable in every daypart and segment." Annika Stensson, director of research communications for the National Restaurant Association, agrees. "Sliders did hit a trend peak a few years back and have since settled along the lines of menu staples. They are now commonplace in many types of restaurants and in many different forms, from chicken and barbecue to vegetarian and salmon. There http://www.meatpoultry.com

Table of Contents for the Digital Edition of MEAT+POULTRY - April 2015

MEAT+POULTRY - April 2015
TABLE OF CONTENTS
COMMENTARY - The not-so-great outdoors
BUSINESS NOTES - MCDONALD’S ANTIBIOTICS POLICY SPARKS REACTION
SANDERSON NAMES SITE FOR NEW POULTRY PLANT
TYSON PLANT TO UNDERGO $47M UPGRADE
WAYNE FARMS FILES FOR IPO
OMP TO ACQUIRE CONAGRA PLANT
WASHINGTON - Advisors’ idle hands at issue
BURGER REPORT - Graze Craze
OVERCOMING OFF-FLAVORS
FRESH MATTERS
SLIDING INTO FIRST
FOOD SAFETY - SHORING-UP GROUND-BEEF SAFETY
SMALL BUSINESS MATTERS - New kid on the block
PACKAGING SOLUTIONS - MAKING A CASE
INDUSTRY EDUCATION - AGGIE-STYLE MEAT EDUCATION
INGREDIENT ISSUES - CLEANING UP
LIFERS - A MAN OF DISTINCTION
SHOW PREVIEW - PROCESSORS UNITE
FROM THE CORRAL - Handling keeps improving
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

MEAT+POULTRY - April 2015

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