Culinology -- March 2014 - (Page 8)

EMERGING TRENDS 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 Unexpected flavor Salty snacks have become a hot seller ly in the market, including Popcorn, in recent merger and acquisition activity. taco. Indiana's Fit line of reduced-calorie combinations 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 Group, Chicago. 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