Culinology May_June 2012 - (Page 40)

PETITS FOURS Hispanics, singles altering retail trends A new cultural mix is shaping the retail food market, according to the “What’s in store 2012” report from the International Dairy-Deli-Bakery Association. The growing US Hispanic population and single-person households are becoming forces in the grocery aisle. Active baby boomers and newly empowered millennials are also a mushrooming presence in the market. The US Hispanic population was responsible for more than half of the increase in US population from 2000 to 2010, the US. Census Bureau reported. That population growth will continue amid higher birth rates and steady immigration from this group. Hispanic buying power hit $1 trillion in 2010, and it is set for a 25% climb Black Boar Truffle named 2012 product of the year Black Boar Truffle LLC, Bozeman, Mont., was awarded the Research Chefs Association (RCA)’s 2012 Product of the Year for its Smoked Black Truffle Powder. The award was presented during the RCA’s Annual Conference & Culinology Expo in San Antonio this past March and is designated for one product per year that stands out as an innovator and trendsetter in the food industry. The was Smoked developed Black in Truffle Powder with collaboration to $1.5 trillion by 2015, according to “The Multicultural Economy” report from the Selig Center for Economic Growth at the Terry College of Business at the University of Georgia. Hispanic households spend more on groceries than the general population and tend to have larger families, with nearly twice as many children under the age of 18. Hispanic consumers are more alert to in-store promotions and less affected by advertising and product placements. Singles are another emerging demographic. Single-person households have tripled in the last 30 years to 27% of US households, outnumbering those of married couples with children, according to the US Census Bureau. People are marrying later, if at all. And 45% of seniors are single, the US Census Bureau found. The count of single households may see another boost as the economy rebounds if adult children living at home move out on their own. For these reasons, single-serving packages and packages with fewer servings can cater to a sizeable market. Mature populations, notably active baby boomers, are staying in the workforce beyond their retirement age. Many are accustomed to an active lifestyle that requires steady income. Some lack retirement savings. Compared to other generations, baby boomers account for the largest share of sales across most product categories. Boomers break stereotypes of conservative older consumers. They are more active and health conscious than ever before, and seek shopping destinations that stock fresh, healthful foods. Millennials, born between 1981 and 1995, have 11% more buying power than baby boomers did in their youth. They spend considerable time and effort researching prospective purchases and seeking deals. Perhaps this is because they came of age during the recession and are more inclined to be frugal. Millennial consumers are most often identified as tech-savvy, yet 57% of them hear about products and services for the first time via television, Yahoo survey data showed. Millennials crave authenticity, self-expression, affordability and quality in their product choices. Seattle-based Andy Elf, corporate chef for Kenco FoodService, Inc., and has the savory character of the black winter truffle, with a balanced hint of smoky flavor. “Congratulations to Black Boar for this prestigious award and exemplary innovation,” said Kit Kiefer, RCA president and corporate executive chef with Schwan’s Food Service, Inc., Marshall, Minn. “The discovery of Black Boar Truffle Powders has provided many new opportunities in my lab with regard to utilizing truffle flavors and inclusions in products that traditional truffles may not be suited for. Whether I am looking for a subtle flavor, a traditional black truffle flavor, or even the sassy Smoked Black Truffle Powder, with this new product, I can capture the right notes and flavors in product development.” 40 | Culinology | MAY/JUNE 2012

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