Culinology -- March 2014 - (Page 48)

PETITS FOURS Freshness will be in favor during 2014 The NPD Group forecasts food service offers a menu of fresh, sustainable of- traffic and sales will improve in 2014 ferings, as two examples of food service compared to 2013 and that a focus on formats that are focusing on fresh. freshness will be a key menu trend. Other menu trends will include a shift The market research firm said the in- away from beef and to chicken as high cidence of healthy menu offerings will beef prices combined with lower chicken rise in 2014 as baby boomers seek items prices will prompt operators to develop that reflect their health needs, whether new and different non-beef pairings that it is related to sodium, sugar or fat, and will result in an overall growth for chicken The research firm also declared that food service operators will introduce new products and a dampening in beef orders. in its opinion, the fine dining category is menu items to attract different ethnic Fast-casual, sub sandwich, gourmet groups that are accustomed to seeing coffee and donut, and convenience store "Supported by the segment of the fresh offerings on menus. formats will benefit the most from in- population least impacted by the eco- fully recovered from the recession. Adding to the fresh trend will be creased traffic and sales during 2014. nomic slowdown, these restaurants have emerging food service formats that fo- While The NPD Group said food service made efforts to become 'more contem- cus on freshness as well. The NPD Group market conditions will improve, it also porary,' The NPD Group said. "They are highlighted My Fit Foods, which offers said convenient meal solutions sold at now more casual in décor and accepting freshly prepared foods for take home or retail will continue to challenge food ser- of casual attire. This trend and growing in-store dining, and Lyfe Kitchen, which vice traffic. appeal is expected to continue." Omega-3 claims losing share in dairy segment Omega-3 claims are slipping in the dairy sec- that omega-3 fatty acids may promote heart tor, according to Innova Market Insights, a mar- health, according to the 2013 Food & Health ket research firm. Survey from the International Food Information While the number of dairy products with Council Foundation. omega-3 claims has increased over a five-year Driven by a higher interest in functional and period, the share of total dairy launches, exclud- healthy products, North America boasts the ing dairy alternative drinks, has dipped to 1.5% largest number of dairy launches with omega-3 in 2013 from 2.4% in 2008. messaging, representing nearly 35% of the glob- "While awareness of the potential health benefits of omega-3 fatty acids has risen over the al total, as well as the highest share in terms of total dairy launches, with 3.8%. years, recent tightening up of claims legislation Interest in omega-3 fortified milks has risen has tended to decrease the use of this type of in the United States, where nearly 8% of milk claim in relation to specific benefits," said Lu launches featured omega-3 claims, compared Ann Williams, director of innovation at Innova with the global figure of 3% in the year ended Market Insights. "Terms such as 'high in omega- October 2013. 3s,' 'contains omega-3s,' 'rich in omega-3s,' "Although product activity in omega-3 forti- have continued to be used, but links to heart fied dairy products has been rather less in evi- health, brain and cognitive health, eye health, dence in recent years, clearly there is still interest etc. have been much less in evidence, with in the sector and potential for further develop- companies relying more on existing consumer ment, particularly considering the wide range of knowledge about potential benefits." different health benefits associated with it," Ms. Approximately 70% of Americans are aware 48 | Culinology | MARCH 2014 Williams said.

Table of Contents for the Digital Edition of Culinology -- March 2014

Culinology -- March 2014
Table of Contents
President's Letter - A journey into the future of food
Emerging Trends - Stevia’s use as ingredient may more than double by 2017
The scoop on salty snacks
Most consumers won’t try new items
Ingredient Innovations - Gluten-free innovation
Flavors - A Perfect Pair
Member Profile - All That Jazz
Trends - What's Next
Petits Fours - Private label vs. brands
Freshness will be in favor during 2014
Omega-3 claims losing share in dairy segment
Upcoming Events/Ad Index

Culinology -- March 2014