Culinology - March 2012 - (Page 10)

EMERGING TRENDS S Stage 4: Stories about an item begin to appear in mainstream media outlets. None St Stage 5: Trend makes the leap to quick-service restaurant chain menus and the shelves of traditional r retail outlets. Margarine and spreads: The margarine and butter shelves in supermarkets are getting crowded. Trans fatty acids have vanished and in their place are “buttery spreads” promoting a lack of cholesterol and in many cases the inclusion of olive oil and omega-3 fatty a acids. Margarine has survived the trans fat controversy and evolved to meet consumer needs ye yet again, including being easier on the pocketbook during recessionary times when dairy p pric prices continue to rise. Hispanic culture affecting breakfast, dinner trends compared with non-Hispanics’ consumption, according to the report. For example, hot cereal has a 10% share of non-Hispanic breakfast eating occasions, while that number for Hispanics is only 6%. Eggs are found more often on the table during breakfast in Hispanic homes than in non-Hispanic homes in the US. The growing Hispanic population is having an effect on the nation’s breakfast and dinner meal occasions, according to the market research firm The NPD Group’s National Eating Trends (NET) Hispanic report. For example, the study — which is a year-long effort that captures the in-home and away-from-home consumption habits of Hispanics in the US by level of acculturation — showed that while nonHispanics include non-toasted bread in 2% of their breakfast meals, 12% of Hispanics include non-toasted bread. While non-toasted bread appears to be the breakfast carbohydrate of choice in Hispanic homes, other breakfast options are consumed less often “This shift could bode well for bread makers and bakery departments, and they should make efforts to connect with Hispanics sooner rather than later,” said Darren Seifer, food and beverage industry analyst at NPD. “On the flip side, hot cereal marketers will need to appeal to this group in ways that differ from traditional efforts. For example, the warmth and convenience of hot cereal could be important aspects to highlight, as Hispanics are already consuming warm breakfasts at above average rates.” Side dishes at dinner are another category that is being influenced by Hispanic consumption behavior, according to the NET Hispanic survey. Hispanics eat rice more often at lunch and dinner compared with nonHispanics; and in a time when side dish consumption has been declining across all major categories, both plain and flavored rice are being included in more meals as a side dish among the overall population. “There’s no doubt about it: Hispanics are a large and quickly growing group, and they will likely move the needle on national consumption trends over the next 10 years,” Mr. Seifer said. Hispanics now make up 16% of the US population and the US Census Bureau predicts that the population will grow to compose 18% of the US population by 2020. 10 | Culinology | MARCH 2012

Table of Contents for the Digital Edition of Culinology - March 2012

Culinology - March 2012
Table of Contents
President's Letter - Preparing for a brighter economic future
Upcoming Events
EmergingTrends - Trendy Fats
Emerging Trends - Hispanic culture affecting breakfast, dinner trends
Member Profile - Garden of Eaten
Consumer Trends - The power of perception
Dairy Trends - Dairy ingredient innovation
Flavor Trends - Emerging flavor profiles
Commodity Outlook - Input costs outlook
Packaging - Improving product integrity
Petits Fours
Ad Index

Culinology - March 2012