instore - Sept + Oct 2015 - (Page Commissary - 8)

Research and Development: Culinary-Inspired Convenience Foods By Donna Berry arlier this year, Pizza Hut introduced mainstream America to a whole new world of pizza combinations. The beloved pizza pie, which not too long ago pushed borders with pineapple topping, now comes with flavorful twists such as curry crust, honey sriracha sauce and Mediterranean black olive topping. E Such bold, often ethnic flavors are exactly what today's consumers crave, even from the convenience channel. No longer is the grab-and-go diner satisfied with a ham and cheese hoagie and a bag of chips, especially when the nearby Arby's drive thru offers options such the Loaded Italian, which is a toasted Italian roll loaded with layers of thinly sliced ham, salami and pepperoni. This gets topped with banana peppers, lettuce, tomato, red onion and melted Swiss cheese, followed by a drizzle of red wine vinaigrette and a smear of garlic aioli. Now that's a sandwich! Research from Packaged Facts, Rockville, Maryland, suggests that 53 percent of consumers seek bolder flavors in everyday foods. This number is even higher for millennials who crave adventure and expect their foods to satisfy more than just their appetite. Millennials view food as a form of entertainment and self-expression. While they might be more spontaneous and adventurous than previous generations PHOTO: SHUTTERSTOCK in food selection, they will not make compromises. They are very willing to pay a premium for quality food, even grab-and-go convenience foods. In the culinary world, millennials are known as "Generation Yum," as they grew up with the Food Network and Top Chef. Chicago-based research firm Mintel states that nearly half of all US consumers consider themselves foodies, with these foodies changing the foodservice landscape with their cravings for flavorful adventure, while at the same time they are demanding healthy, natural and local ingredients. The biggest flavor trend with millennials is spicy, but not just ordinary spicy heat. Today's adventurous consumers want complex flavor profiles suggestive of ethnic cuisines, where chilies are blended with fresh herbs and spices indigenous to a region. These seasoning blends can give new life to side dishes such as pasta and potato salad. They can be used to infuse flavor into sandwich and wrap components, elevating the popular hand-held meal into a gourmet experience. According to a January 2015 online survey of 1,300 US adults conducted by Kalsec, Kalamazoo, Michigan, more than half (56 percent) of consumers eat spicy PHOTO: DEREK RICHMOND 8 * SEPTEMBER/OCTOBER 2015 * commissary INSIDER

Table of Contents for the Digital Edition of instore - Sept + Oct 2015

instore - September + October 2015
Editor's Note - Fresh in Focus
What's Ahead
Table of Contents
News - On Our Radar
Trending - Breads and Rolls
Trending Deli Meat
The Future of Celebrations
Consumer Insights - A New Consumer Group Worth Watching
Diet Trends - Consider Non-GMO
Commissary Insider - Insight Insider: The FreshOne Advantage
Research and Development: Culinary-Inspired Convenience Foods
Sandwich Spotlight: Veg-centric Sandwiches
Assembling Foods: Safety First
Feature Profile: Dunford Bakers
Shopper Demographics - How They Shop
Equipment Solutions - The Case for Hot Foods
Valentine's Day - Ready Your Heart
Flavor Trends - What's Trending in Chocolate
Product Spotlight - Rising Trends
Specialty Cheese - Communal Cheese
Product Trends
Product Showcase/Ad Index

instore - Sept + Oct 2015

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