Culinology - June 2017 - 20

LABELING trends

Some additional menu terms showing
growth in Datassential studies include "sustainable" (up 148% over the past four years
and now found on 1% of US menus); "grassfed" (up 136% over the past four years and
now found on 3% of menus); and protein
call-outs (up 71%, including high protein and
plant-based protein). Smaller penetration
terms still found on less than 1% of menus
showing growth include "soy-free," "superfood," "sprouted" and "nitrite-" or "nitratefree," according to Datassential.

"The key lies in
signaling healthy."
Liz Moskow, culinary director, Sterling-Rice Group

She said probiotic labeling is picking up,
too. "With new products coming out left
and right, they're starting to become more
regulated." The International Probiotics
Association, working with the Council for
Responsible Nutrition, has created guidelines
for "probiotic" labelling. Criteria include listing
what specific probiotics are contained "and
requiring that manufacturers prove they're
alive when ingested," Ms. Moskow said.
What do the increasingly used "healthy"
and/or "natural" terms mean on a label? The
short answer is the terms are unregulated,
for now. A new definition for "healthy" is currently in development by the Food and Drug
Administration in response to consumer and
nutrition advocates concerned that it may be
misleading.

Ingredient assurance
The company reports that "local" ingredient
claims continue to appear more frequently on
restaurant menus, up 65% over the past four
years and now on 14% of menus. However,
Ms. Conaghan said "local" has shown some
slowing of growth as consumers realize
what "local" for their region could mean. "For
example, eating local in the Midwest during
winter months really limits your options," she
said.

Defining labels

Poultry products featuring a
variety of "free-from" terms.

20 |

Culinology | JUNE 2017

Ms. Conaghan finds that manufacturers
increasingly opt to use terms that lack regulations or are easier to guarantee in their supply
chain. Most importantly, manufacturers have
to determine which claims they may safely
make to comply with government regulations
and consumers' desire for clean
label and transparency.
Inundated with such terms
as "natural" and "organic,"
consumers now have a new
label term to ponder, according to Liz Moskow, culinary director for industry consultants
Sterling-Rice Group, Boulder:
"transitional organics."
"It takes time to transition
farmland from traditional farms
to organic, it moves slowly in
that direction, so it's not quite
there - but product is more organic than previously," she said.

So many new terms are "ethereal, nebulous, fluffy and fuzzy," said Patty Johnson,
global food analyst for Mintel. Referring to the
research company's Menu Insights database,
Ms. Johnson said the term "minimally processed" has become a positive selling point
for prepared foods, packaged meat, poultry
and seafood.
Verifying ingredient sources at the manufacturing level has taken on new importance,
too. Providing seafood fished out of "sustainable waters" leads companies such as Raw
Seafoods, Fall River, Mass., to work with its
suppliers to ensure the seafood it uses is
Marine Stewardship Council (MSC)-certified,
said Walter Zuromski, CEC, CCE, the company's director of R&D. "Part of the MSC certification is traceability - knowing where the
fish are caught," he says. "We work with some
of the largest retailers in the world and for our
added-value product (perhaps fish with a spice
rub), where we're buying seafood is important."
For such companies, further certification is
the norm. Safe Quality Food Institute (a division
of Food Marketing Institute) provides what's
known as SQF certification. "It's a program
recognized by retailers - ACME, Wegmans,
Whole Foods, etc. - all are interested in the
transparency of our manufacturing procedures," Mr. Zuromski said.
Also with transparency in mind, startup companies like Boulder-based start-up
LoveTheWild are making ingredient provenance a marketing point that may set them



Table of Contents for the Digital Edition of Culinology - June 2017

PRESIDENT'S letter -- An evolving industry
EMERGING trends -- Trends driving growth in specialty food
EMERGING trends -- Tapping the power of pulses
INGREDIENT trends -- RISING STARS among ancient grains
LABELING trends -- Signs of the times
EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
MEMBER profile -- HITTING the mark
MEMBER profile -- A new voice in food
EXPERT voices -- INSIGHTS from Industry Trendsetters
INDUSTRYNEWS -- Positioned for the future
INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
INDUSTRYNEWS -- RCA announces new officers
INDUSTRYNEWS -- Culinology awards honor industry leaders
PETITS fours -- Burger BOOM
PETITS fours -- Trends driving a category in transition
PETITS fours -- Plant-based trending? Think again, says NPD
PETITS fours -- Global savory snack market ripe for growth
PETITS fours -- How Tyson Tastemakers is changing the game
NEWS bites
Culinology - June 2017 - 1
Culinology - June 2017 - 2
Culinology - June 2017 - 3
Culinology - June 2017 - PRESIDENT'S letter -- An evolving industry
Culinology - June 2017 - 5
Culinology - June 2017 - EMERGING trends -- Trends driving growth in specialty food
Culinology - June 2017 - 7
Culinology - June 2017 - 8
Culinology - June 2017 - 9
Culinology - June 2017 - EMERGING trends -- Tapping the power of pulses
Culinology - June 2017 - 11
Culinology - June 2017 - INGREDIENT trends -- RISING STARS among ancient grains
Culinology - June 2017 - 13
Culinology - June 2017 - 14
Culinology - June 2017 - 15
Culinology - June 2017 - 16
Culinology - June 2017 - 17
Culinology - June 2017 - 18
Culinology - June 2017 - LABELING trends -- Signs of the times
Culinology - June 2017 - 20
Culinology - June 2017 - 21
Culinology - June 2017 - 22
Culinology - June 2017 - 23
Culinology - June 2017 - 24
Culinology - June 2017 - EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
Culinology - June 2017 - MEMBER profile -- HITTING the mark
Culinology - June 2017 - 27
Culinology - June 2017 - MEMBER profile -- A new voice in food
Culinology - June 2017 - 29
Culinology - June 2017 - EXPERT voices -- INSIGHTS from Industry Trendsetters
Culinology - June 2017 - 31
Culinology - June 2017 - 32
Culinology - June 2017 - 33
Culinology - June 2017 - INDUSTRYNEWS -- Positioned for the future
Culinology - June 2017 - INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
Culinology - June 2017 - INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
Culinology - June 2017 - 37
Culinology - June 2017 - INDUSTRYNEWS -- RCA announces new officers
Culinology - June 2017 - 39
Culinology - June 2017 - INDUSTRYNEWS -- Culinology awards honor industry leaders
Culinology - June 2017 - 41
Culinology - June 2017 - 42
Culinology - June 2017 - 43
Culinology - June 2017 - PETITS fours -- Burger BOOM
Culinology - June 2017 - PETITS fours -- Plant-based trending? Think again, says NPD
Culinology - June 2017 - PETITS fours -- How Tyson Tastemakers is changing the game
Culinology - June 2017 - 47
Culinology - June 2017 - NEWS bites
Culinology - June 2017 - 49
Culinology - June 2017 - 50
Culinology - June 2017 - 51
Culinology - June 2017 - 52
https://www.nxtbook.com/sosland/rca/culinology-june-2021
https://www.nxtbook.com/sosland/rca/2020_12_01
https://www.nxtbook.com/sosland/rca/2020_09_01
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
https://www.nxtbook.com/sosland/rca/2017_03_01
https://www.nxtbook.com/sosland/rca/2016_12_01
https://www.nxtbook.com/sosland/rca/2016_09_01
https://www.nxtbook.com/sosland/rca/2016_06_01
https://www.nxtbook.com/sosland/rca/2016_03_01
https://www.nxtbook.com/sosland/rca/2015_12_01
https://www.nxtbook.com/sosland/rca/2015_09_01
https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
https://www.nxtbook.com/sosland/rca/2014_12_01
https://www.nxtbook.com/sosland/rca/2014_09_01
https://www.nxtbook.com/sosland/rca/2014_06_01
https://www.nxtbook.com/sosland/rca/2014_03_01
https://www.nxtbook.com/sosland/rca/2013_12_01
https://www.nxtbook.com/sosland/rca/2013_09_01
https://www.nxtbook.com/sosland/rca/2013_06_01
https://www.nxtbook.com/sosland/rca/2013_03_01
https://www.nxtbook.com/sosland/rca/2012_12_01
https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
https://www.nxtbookmedia.com