Culinology - March 2013 - (Page 8)

EMERGING TRENDS High beef prices will impact menus this year Making efforts to get around high beef prices will be one of Twenty-three per cent of diners see no additives/preserva- the major trends impacting the restaurant industry during tives as important to healthful dining and 11% of consumers the next year, according to Mintel International, Chicago. believe nitrate-free and hormone-free items are important. Increases in beef prices and low consumer confidence have Also, food trucks, self-service coffee kiosks and better led the food service industry to look for ways around such vending machines mean more quality food is available in high costs, including offering smaller steaks and premium more places whenever consumers desire. This means restau- chicken positioning, Mintel said. There was a 52% increase rants need to adjust business models to find ways to keep in chicken breast being used as a menu item from the third pace with the new ways consumers find foods and beverag- quarter of 2009 to the third quarter of 2012 and a 22% in- es. Convenience stores are becoming stiff competition with crease in vegetarian menu items during the last several years. prepared food sales up 11%, and 41% of consumers making Other food service predictions for the year include more casual dining choices based on curbside pick-up options. innovation in beverages. Beverages always have helped boost profits for restaurants, but consumers are expanding their tastes beyond traditional beverages and are looking for gourmet cocktails, craft beers and super-nutritional juices and smoothies, Mintel noted. Cocktail menu items are up 55% in recent years, shake menu items are up 15%, and 71% of consumers like to customize their coffee orders. In addition, consumers are concerned about food quality, processing and safety, and operators need to be transparent about ingredient sourcing. Mintel said choosing the right menu language such as “cage-free eggs” or “made-onpremises” is as important as choosing the right ingredients. Healthy eating changes shape The consumer attitude toward healthy eating has changed, according to a new report from the market research firm Technomic, Chicago, Ill. While more consumers prize proper nutrition, their perception of what is healthy has shifted toward products labeled as local, natural, organic or sustainable. “More consumers than ever before tell us that eating healthy and paying attention to nutrition is important,” said Darren Tristano, vice-president of Technomic. “However, there’s a shift happening in terms of what actually defines healthy for them. We’re seeing more consumers gravitate toward health-halo claims — such as local, natural and organic, as well as whole wheat and free-range. Operators can leverage this growing interest in the health halo by developing the kinds of menu offerings that can underscore health without detracting from the taste perception.” Consumers find foods claiming a serving of fruit or vegetables or 100% whole wheat are more appealing than products labeled “low-salt,” “low-fat” or “lowsugar,” which half of consumers associate with less flavor, according to the report. Technomic also found that 38% of consumers – up from 33% in 2010 – are more likely to visit restaurants with healthy menu options, even if they don’t order them. 8 | Culinology | MARCH 2013

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