Culinology - March 2013 - (Page 45)

PETITS FOURS Older consumers driving growth at restaurants Consumers over the age of 55 have it has been for the past five years,” said The NPD Group said much of what increased their traffic at food service Bonnie Riggs, NPD restaurant industry older customers desire is similar to what during the past five years while younger analyst. “Gaining market share among younger customers want but with a few consumers have decreased their food population segments increasing in both differences. Older consumers want flex- service patronage, according to The NPD number and their use of restaurants, like ible meal options, such as smaller plates, Group. boomers, eases the struggle. Operators available all day at affordable prices. In the past, older consumers visited just need to keep in mind that reaching Meal options must appeal to changing restaurants less frequently than younger older customers requires recognizing dietary requirements and a fixed income. consumers and received less marketing what it is they want from their restaurant Overall, restaurant traffic as a whole as a result. But more recently, boom- experience.” has improved slightly since the recession, ers and older have increased with traffic up 1% for the year their share of restaurant traffic ended September 2012, ac- by six percentage points since cording to NPD. However, lev- 2008, while millennials have els are still below those in 2008. decreased their share of traffic Morning visits have recovered by 6 percentage points. to pre-recession levels, up 2% “A lot of restaurant market- for the year ended September ing dollars are aimed at millen- 2012, due to increased visits by nials, but market share capture those over 55. These consum- remains the growth path for ers also are helping recover lost restaurant operators just as supper visits. Food fraud remains an issue for product developers The US Pharmacopeial Convention, Rockville, Md., has added nearly 800 records to its food fraud data- 25 in 1980-2010, followed the top five ingredients in the new records. base, which increases the total number of records by Among the news media and other reports, milk, 60%. The database’s first iteration compiled 1,300 fish, turmeric, chili powder and cooking oil were the records of food fraud published between 1980 and most represented products. They all made the top 12 2010. The update consists mostly of information pub- in 1980-2010. lished in 2011 and 2012 in research journals and the general media. “While food fraud has been around for centuries, with a handful of notorious cases well-documented, we sus- The USP, a non-profit scientific organization that pect that what we know about the topic is just the tip of also publishes the Food Chemicals Codex, defined the iceberg,” said Jeffrey Moore, senior scientific liaison food fraud as “a collective term that encompasses the for the USP and the database’s creator and lead analyst. deliberate substitution, addition, tampering or misrep- He said the USP hopes food manufacturers, regula- resentation of food, food ingredients or food packag- tors and scientists use the database to help achieve a ing, or false or misleading statements made about a safer world food supply. He said the database may pro- product for economic gain.” vide knowledge of known and potential threats, spur Top ingredients represented among new records in research and development of more accurate detection the database are olive oil, milk, saffron, honey and cof- methods, and increase awareness of food fraud among fee. All five of the ingredients were in the top seven in consumers and lawmakers. the analysis of 1980-2010 records. Tea, fish, clouding agents and black pepper, none of which made the top The USP’s food fraud database may be viewed by visiting www.usp.org. MARCH 2013 | Culinology | 45 http://www.usp.org

Table of Contents for the Digital Edition of Culinology - March 2013

Culinology - March 2013
Table of Contents
President's Letter - Thriving in a fast-paced market
Upcoming Events
Emerging Trends - High beef prices will impact menus this year
Healthy eating changes shape
More ingredients are being used for dairy alternatives
Peruvian Cuisine - A growing passion for Peruvian cuisine
Member Profile - Soup Master
Cooking Oils - The Next Generation of Cooking Oils
Healthy Fast-Food - Menu innovation with a side of health
Petits Fours - Older consumers driving growth at restaurants
Nearly 30% of food product launches are private label
Ad Index

Culinology - March 2013