Culinology May_June 2012 - (Page 10)

EMERGING TRENDS EMERGING TRENDS TM Made with specially-grown aged cayenne peppers, only Frank’s® RedHot® delivers that perfect combination of fire and flavor. Fiery Buffalo wings. Trendy dips. Pizza with pizzazz. Enhance the taste profile of your new products with Franks® RedHot.® If you want your products to have the high-impact ﬂavor your customers crave, you want Frank’s RedHot ! ® ® Soup, salads showing strength on the menu Away-from-home soup and salad purchases are on the rise, according to market researcher Technomic. Sixty-two percent of consumers order soup at least occasionally during restaurant visits, up from 43% two years ago, and 76% of consumers purchase salad away from home, up from 66%. “Healthy options and portion variety are driving factors in today’s soup and salad menu positioning,” said Sara Monnette, director of consumer research at Technomic. “Operators are revamping their menus in response to consumer demand for soup and salad as a standalone entree, side substitution, an appetizer, or a component of a combo meal. There are many menu variations in which soups/salads are now offered.” Overall, soup and salads are the two most common appetizers at both limited-service and full-service restaurants. Salads are the third most frequently listed entrée on the menu at limited-service and the fourth at full-service. Salads with chicken are the leading entrée variety at full-service, followed by Caesar. The motivation for such purchases comes from a desire for lighter, healthier foods as 78% of consumers who purchase salads more often said they are seeking a healthier option and 49% want something lighter. Additionally, 53% of consumers agreed that dressings are a key component of a good salad. www.FrenchsFlavorIngredients.com (417) 521-2065 AMERICA’S FAMOUS FLAVORS. QUALITY IS OUR ONLY INGREDIENT. © 2012 Reckitt Benckiser Inc North America 10 | Culinology | MAY/JUNE 2012 http://www.FrenchsFlavorIngredients.com

Table of Contents for the Digital Edition of Culinology May_June 2012

Culinology May_June 2012
Table of Contents
President's Letter - Preparing for future challenges
Upcoming Events
Emerging Trends - Kokumi: Flavor from aging
Emerging Trends - Targeted innovation becoming the norm
Emerging Trends - Soup, salads showing strength on the menu
Competition - Going for Gold
Member Profile - Diving into the deep
Interview - Learning from experience
Ingredient Technology - Guat Gum bubble inflates
Chocolate - A winning combination
Petits Fours - Hispanics, singles altering retail trends
Petits Fours - Black Boar Truffle named 2012 product of the year
Petits Fours - Temperature and the intensity of taste
Ad Index

Culinology May_June 2012