Culinology - December 2011 - (Page 33)

PETITS FOURS ‘Conservatism’ identified as top shopper attitude vatism’ Conservatism has become the pervasive shopper attitude rvatism during the ongoing economic downturn, with 42% of conhe sumers bringing food from home to school or work in an effort to save money and more than two-thirds of shoppers entering stores with ready-made lists. Shoppers are tering continuing and extending the frugal practices that have deng veloped since the beginning of the economic downturn in 2008 and 2009. d “In this prolonged down economy, nearly one in four is consumers finds it difficult to afford their weekly groceries,” ers said Susan Viamari, an editor with the market research firm an SymphonyIRI, Chicago. “As a result, many consumers are nyIRI, adjusting their food- and beverage-related behaviors in an g effort to save money. Through the MarketPulse survey, many consumers are telling a story of optimism that has faded ers and been replaced with expectations that the economy will n remain stagnant or weaken further. In reaction to this lack of confidence, a theme of ‘conservatism’ is prevalent across markets, channels, categories and consumer segments.” Source: “The downturn shopper: Buckled in for a wild and crazy ride ” a report by SymphonyIRI The ride,” Top food trends for 2012 Salt is salt? Rock and sea salts, varieties that have gained in popularity during the past few years, have as much sodium chloride as regular salt. This may come as a surprise to the 24% of consumers in the United Kingdom who believe rock and sea salts are healthier. Source: Consensus Action on Salt and Health, a public policy group based in London Year of the potato — Restaurant menus will feature French fry menus that allow customers to specify the cut, crispness and sauce. Make-your-own mashers will also make their way onto menus and allow patrons to select combinations of mix-ins. And custom-cut chips with dusts and dips will continue to emerge. Unusual ice cream flavors — Creative chefs will continue to extend the boundaries of ice cream flavors with choices such as horseradish, candied beet, sourdough and confit of Bartlett pear. Grilled cheese: The new hamburger — From fast-casual to high end, expect more restaurants to develop their own signature sandwiches. ‘Noodlemania’ — The noodle will gain new traction as product developers investigate innovative ways hand-pulled noodles may be used. CULINOLOGY I DECEMBER 2011 Total meat consumption to decline in 2012 Beef 220 200 180 160 Pounds Per Person 140 120 100 80 60 40 20 0 1990 2010 2011* 2012* 67.8 59.6 57.6 54.1 49.8 47.7 45.9 46.2 70.1 82.3 83.2 18.4 4.7** 16.4 Pork Chicken 2.7** 16.2 Turkey Other** 2.6** 16.4 80.4 2.6** Thai cuisine — Creative takes on Thai flavors and ingredients will become more prevalent. Source: Andrew Freeman & Co.’s Annual Restaurant and Hospitality Trends * Projected ** Includes lamb, mutton, veal and spent hens Source: The US Department of Agriculture’s World Agricultural Supply and Demand Estimates, November report 33 I

Table of Contents for the Digital Edition of Culinology - December 2011

Culinology - December, 2011
President's Letter
Convention Preview
Upcoming Events
Profile - Frankly speaking
Meat Cuts - Beef: The next generation
Product Development
Flavors - Culinary collision course
Q&A Interview - Harnessing inspiration
Petits fours
Ad Index

Culinology - December 2011