Culinology -- March 2014 - (Page 8)
potato snacks with a crunchy texture;
Potato Chips Dipped in Milk Chocolate
A perennial favorite, popcorn is pop-
Lay's potato chips in chicken and waffle,
for a limited time through the holiday
ular among all demographics, Packaged
cheesy garlic bread and Sriracha variet-
season. Snyder's-Lance plans to add
Facts said. A number of ready-to-eat
ies; and Doritos Locos Tacos-inspired
spicy and sweet lines of pretzel prod-
products with gluten-free and whole
Doritos, which combined the flavors of
ucts in 2014.
grain benefits have popped up recent-
nacho cheese Doritos and a Taco Bell
Salty snacks have become a hot seller
ly in the market, including Popcorn,
in recent merger and acquisition activity.
Indiana's Fit line of reduced-calorie
B&G Foods snapped up better-for-you
popcorn and Frito-Lay's Smartfood
are gaining favor among salty snack
snack maker Pirate Brands in June for
Selects line of popped chips, popcorn
consumers, according to the report.
$195 million. In 2012, the Kellogg Co.
and puffed corn. Recent introductions
Offering sweet and savory indulgence,
completed its acquisition of Pringles
with innovative flavors include Van
Kettle Brands rolled out Sweet and
from Procter & Gamble for $2.695 bil-
Holten's Dill Pickle Popcorn and 479°
Salty and Maple Bacon chips this year,
lion, and Snyder's-Lance purchased the
Popcorn's chipotle, caramel and pump-
and Frito-Lay launched Lay's Wavy
Pretzel Crisps brand from Snack Factory.
kin seeds variety.
Most consumers won't try new items
An estimated 70% of consumers won't try a new menu item
and price, may drive a consumer to order something new, but
at restaurants, according to a new report from The NPD
generally diners will trade in their pre-planned menu item only
if the unfamiliar product is the same food type, NPD said.
Of those who do, 17% of survey respondents said they
The incidence of first-time trial is higher at casual-dining
will order a new item, and 10% will try a limited-time offer.
restaurants, where consumers may consider the quality and
Perceptions of taste and visual appeal, as well as healthfulness
freshness of ingredients used in the new item and whether they
can share it with others. Half of new items ordered are main
dishes, with sandwiches accounting for almost half of the remaining new items ordered.
"Insight into the reasons why consumers try a food or beverage menu item that they have not purchased before provides restaurant operators with the knowledge required for
successful product innovation, introduction and marketing,"
said Bonnie Riggs, restaurant analyst for the NPD Group. "In
addition, stimulating menu-item trial and delivering a satisfying experience should lead to repeat visits and sustained customer loyalty."
Menu innovation last year reflected a mix of better-for-you
items and unusual indulgences, such as Dunkin' Donuts' bacon egg sandwich on a halved glazed donut and Sonic DriveIn's peanut butter bacon milkshake.
"People are going to order it because it's fun and funny,
but it's not something that someone is going to order once a
week," said Mary Chapman, director of product innovation
at Chicago-based research firm Technomic, Inc. "Restaurant
chains put things on and take things off all the time, and so
why not put something on that's really crazy?"
8 | Culinology | MARCH 2014
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