Food Mood Fall 2019 - Red Arrow International
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The Food Mood Fall 2019
Contents
Bacon 3-8 In the News 28
BBQ 9-10 Meal Kits 29
Beef 11-12 New Products – Retail 30-31
Breakfast 13-14 Poultry 32
Changing Demographics 15 Seafood 33
Chicken 16-17 Smoke 34
Convenience Stores 18 Snacks 35-37
Dining Out 19-20 Vegetable Forward 39-40
Flavor Trends 21-27
* Please note that the
information herein
does not denote items
containing or not
international@redarrowusa.com containing Red Arrow
products.
Bacon
Partnership launches four marinated bacon flavors
Rita Jane Gabbett, 9-10-19, meatingplace.com
Sigma U.S. in partnership with McCormick Grill Mates, is launching four new marinated, smoked bacon
flavors.
The partnership explained in a news release the three-step process; the pork is marinated to soak in
flavor, smoked with natural hardwood smoke, sliced thick and finally seasoned with a blend of
McCormick Grill Mates seasonings.
"Marinating has been bringing more flavor to steak, chicken and pork for years, so it made great sense to
do the same with bacon," said Jeff Gaunt, marketing director at Sigma in the U.S. "Our three-step process
delivers more flavor than bacon that is only smoked.’’
The four flavors include:
•Ultimate Bacon is marinated and seasoned with extra bacon flavor.
•Montreal Steak Bacon is flavor uses a blend of pepper, garlic and spices.
•Smoky Applewood Bacon combines the sweet, smoky blend of chili pepper, garlic and Applewood
smoke flavor.
•Brown Sugar Bourbon bacon blends sweet brown sugar, bourbon, red bell peppers and spice flavors.
3
Bacon
Bacon business remains strong even with changes to
industry
Andy Nelson, 9-17-19, meatpoultry.com
Bacon popularity has continued to increase as consumer interest in new flavors grows and bacon
lovers find new ways to use cook bacon outside of the breakfast mealtime.
Neil Dudley, vice president of sales of Hamilton, Texas-based Pederson’s Natural Farms, offers
cherrywood and applewood-smoked bacon and bacon flavored with honey, barbecue and
jalapeno. But by far the biggest recent success for the company, Dudley said, has been its no-
sugar bacon, Dudley said.
Thicker-sliced bacon is also trending up, Dudley said. Pederson’s makes a thick-cut “steak house
bacon” that steak houses will put on their appetizer menus, among other applications.
Looking ahead, a trend that could be coming to the bacon industry is demand for what Pederson
categories as “indulgent” bacon — the exact opposite direction of the company’s successful low-
sugar products.
Savory, fried, smoky or crispy?
Thicker cuts, unique smokes and flavors, and different packaging Our flavors make bacon even
sizes allow consumers to purchase the bacon that meets their better. Seriously.
exact needs. 4
Bacon A slow in Bacon’s Roll? Elizabeth Fuhrman, provisioneronline.com, September 2019 The multi-year rise in bacon looks to be softening relative to the last five years, and much of that decline can be traced to the outbreak of African swine fever in China. The outbreak is driving a lot of pricing action in the recent quarter affecting pork prices in particular, says David Thompson, principal at IRI, Chicago. “We saw last year there were some pricing actions, but the volumes were staying flat and the velocities were staying stable,” he says. “I’m seeing some softest in the velocity in the recent weeks.” While bacon’s landscape is changing in the near term, bacon is still up 3.8 percent in volume and 1.4 percent in dollars for the year ending June 16 in total U.S. multi-outlets, IRI reports. Comparing the full year to this time last year, bacon also is still outpacing the refrigerated meats category, Thompson says. But in the most recent quarter, the bacon category has started to soften with the dramatic acceleration in pricing. For example, for the 13 weeks ending June 16, the price per volume per pound is up 3 percent from last year, IRI reports. In the month ending June 16, the price per volume per pound is up 8.6 percent. http://cdn.coverstand.com/6516/614842/dac8151a5385426f05cd451bebe497368b795544.1.pdf 5
Bacon
A slow in Bacon’s Roll?
Elizabeth Fuhrman, provisioneronline.com, September 2019
6
Bacon
A slow in Bacon’s Roll?
Elizabeth Fuhrman, provisioneronline.com, September 2019
7
Bacon
Sonic’s Garlic Bacon Cheeseburger Is
Fuddruckers
Here for a Limited Time Only
Kristin Salaky, Sept. 27, 2019, Delish.com
The Jr. Garlic Butter Bacon Burger takes your typical bacon Brown Sugar Bacon BBQ
cheeseburger and sears garlic butter on the patty for a stupidly rich Burger ($8.99)
100% All-American beef
flavor. I mean, come on, it's bacon, burger, cheese, butter, and garlic.
topped with cheddar
There's a lot of savory flavors going on here. It also has mayo and cheese, grilled onions,
grilled onions on a toasted bakery bun. Oh, there’s also a side of tots. I brown sugar peppered
told you—a lot going on! bacon and BBQ sauce
served on a fresh-baked
The Jr. version will run you $2.99, but if you really wanna get intense, bun.
you can also get it in a quarter-pound size Garlic Butter Bacon Burger
for $4.79. If you attempt that one, you have my respect!
Savory, fried, smoky or crispy? Our flavors make bacon even better. Seriously.
https://www.delish.com/food/a29269604/sonic-garlic-bacon-burger/
8
BBQ
Barbecue-Flavored Vodka Now Exists and
Bloody Marys May Never Be the Same
Greta Bjornson, Oct. 1, 2019, People.com
Described as “spicy and sweet, tangy and true” on the brand’s website, KC
Barbeque Vodka is inspired by Kansas City’s famous barbecue—and
unfortunately is only available in the Kansas City metro area (for now.)
According to the company, the saucy new spirit was inspired by Henry Perry,
the “Father of Kansas City BBQ” who, back in the early 1900s, would sell his
smoked meats for twenty-five cents.
It’s not the first time 360 Vodka has come up with crafty flavors — they’ve
also introduced us to products such as Double Chocolate and Buttered
Popcorn in the past.
https://people.com/food/barbecue-flavored-vodka-now-exists-and-bloody-marys-may-never-be-the-same/ 9
BBQ H-E-B now sells Killen’s brisket. We tried it. Greg Morago, houstonchronicle.com, Sept. 27, 2019 The craft barbecue movement is already fraught with enough perfectionist anxiety that it’s hard to imagine one of the state’s great pitmasters lending his or her name to a commercially produced brisket. That you can find in a supermarket. Pre-cooked. But that’s just what Ronnie Killen has done in a move that is at once foolhardy and virtuosic. The classically trained chef turned pitmaster who threw the local barbecue scene into high gear when he opened Killen’s Barbecue in Pearland in 2013 has partnered with Texas supermarket giant H-E-B for a fully-cooked beef brisket that is targeted to about 50 stores in the Houston market. If the public takes a liking to this pre- cooked smoked brisket, H-E-B will consider broadening its availability in Texas. https://www.houstonchronicle.com/life/food/article/H-E-B-now-sells-Killen-s-brisket-We-tried-it-14473044.php 10
Beef
Market Basket
Study, IRI Panel
Data ending
1/16/19
11Beef https://www.drovers.com/article/meat-production-trends-higher-what-does-2020-hold 12
Breakfast
Wendy’s is launching breakfast nationwide in 2020 and will
hire 20,000 new employees
Kelly Tyko, USA TODAY, 9-9-2019
Wendy's is taking its breakfast menu nationwide in 2020 and
will hire 20,000 new employees to support the morning
meal, the company announced Monday.
The fast-food chain, which has been a holdout in the
breakfast area among major national chains, currently has
breakfast in 300-plus restaurants.
Items on Wendy's breakfast menu includes the Breakfast
Baconator, Frosty-ccino and Honey Butter Chicken Biscuit.
“Launching breakfast in our U.S. restaurants nationwide
provides incredible growth opportunities,” said Todd
Penegor, Wendy's president and CEO, in a news release. “We
are well-positioned to pursue it. We believe we have the right
team and structure in place, and we put Wendy’s fan favorites
on our breakfast menu to set us apart from the competition.”
https://www.usatoday.com/story/money/food/2019/09/09/wendys-breakfast-fast-food-chain-hiring-20-000-new-
employees/2267993001/
13Breakfast
Pillsbury Stuffed Waffles
Available in two varieties, they can be heated
Pork: Today’s Menu Hero, sponsored by Smithfield
Sweet and maple-flavored, Pillsbury Stuffed Waffles
come in two varieties: sausage, egg and cheese, and
bacon, egg and cheese. They can be heated with
multiple prep methods, including microwaves, speed
cook ovens, convection ovens, rack ovens, conventional
ovens or impingement ovens. The product has a hold
time of up to four hours, and its sandwich format makes
it a convenient grab-and-go breakfast item for busy
customers, according to the maker.
Need a handheld breakfast sandwich concept?
Call our breakfast experts for guidance.
https://csnews.com/pillsbury-stuffed-waffles
14Changing Demographics
Gen Z’s influence on the Food and Beverage Industry
Liz Malmberg, Sept. 9, 2019, apfoodingredients.com
Here are a few ways Gen Z consumers are driving changes in the food and beverage industry:
• Challenging food marketers – Gen Z consumers are more likely to choose a product based on how it
tastes or performs instead of its brand, giving food marketers a considerable challenge in winning
over this demographic.
• Emphasizing quality over quantity – Gen Z consumers are more willing to pay for products that
deliver on their taste, nutrition and convenience expectations. They’re willing to seek more premium
products that give them the replenishment they need throughout the day.
• Redefining mealtimes – Snacking is no longer considered a guilty pleasure occasion for junk food.
Younger consumers such as those in Gen Z and Millennials are more likely to view snacking as part of
their daily meal intake and use it as an opportunity to gain nutritional boosts rather than just empty
calories.
• Ordering online – Using online services to do things like purchase groceries and order food through
delivery services is second nature to Gen Z consumers, who grew up with the Internet, whereas older
generations are less likely to take advantage of these digital capabilities.
• Seeking cleaner ingredients –Gen Z equates clean eating with an improved quality of life. They’re
also more likely to buy from brands that use ingredients that are sourced sustainably or locally and
are transparent about how and where their products are produced.
15Chicken McDonald's Just Revealed a Surprising New Product That Is a Huge Threat to Chick-fil-A and Popeyes By Peter Economy, the Leadership Guy, inc.com In case you've been living in a cave on the side of a mountain for the past few months, we are in the middle of a major chicken sandwich war. The two heavy hitters in this war have been Chick- fil-A, which has sold its iconic chicken sandwich since 1964, and Popeyes, which introduced a remarkably popular (and quickly sold out) spicy chicken sandwich of its own last month. Yesterday, however, fast-food giant McDonald's decided it was time to introduce its own spicy chicken sandwich--hoping to steal some of the thunder from its archrivals Chick-fil-A and Popeyes. On September 11, McDonald's will start selling its new Spicy BBQ Chicken Sandwich in restaurants nationwide. According to the company, the star of the show will be a buttermilk crispy chicken fillet on a sesame seed bun with slivered onions, pickles, and a spicy BBQ glaze. In addition to this new chicken sandwich specifically designed to compete with Chick-fil-A and Popeyes, McDonald's is also introducing Spicy BBQ Glazed Tenders--essentially, a turbocharged chicken nugget. So, how will McDonald's new spicy chicken sandwich stand up to the sandwiches sold by its rivals? That remains to be seen. 16
Chicken
KFC’s new fried chicken and doughnut
sandwich is terrifying and delicious
By Emily Heil, Sept. 24, 2019, washingtonpost.com
I tried the sandwich at a KFC in Hopewell, Va., outside Richmond,
one of three markets where the chain is testing the limited-time
menu addition. For $5.99, I got the sandwich (does anyone
really need a side of potato wedges with this?) and a gratis case of
early-onset regret for the gastronomic sin I was about to commit.
But when I did? A sweet-meets-salty, crispy-meets-pillowy mash-
In the news release touting the
up that my lizard brain immediately loved despite that snooty
new KFC version, the company
voice in my head mocking it. The chicken filet was well-seasoned
noted that it was merely
and juicy, encased in a peppery, craggy coating. The soft
introducing an existing food fad to
doughnuts deflated a bit as I ate, pressing the glaze into the
a national audience. “The Chicken
chicken and making the concoction easier to handle, though I still
& Donuts trend has been gaining
went through seven napkins eating only half of it.
popularity, but mostly on a local
level in areas like Philadelphia,
San Diego and Portland.”
https://www.washingtonpost.com/news/voraciously/wp/2019/09/24/kfcs-new- 17
fried-chicken-and-doughnut-sandwich-is-terrifying-and-delicious/Convenience Stores
C-Stores are Upping Their Dining Game, and That’s Good
for Pork
Update from the National Pork Board, Sept. 18, 2019
• Foodservice now accounts for 23% of all c-store sales, which is more Think about this: There are
than snacks and candy, or beverages, according to a NACS State of the 155,000 c-stores in the US,
Industry report.
compared to 38,000 retail
• One in four people spend $6-$10 per week on convenience store and grocery stores. That’s
foodservice items, according to a GasBuddy study. Among those ages 18 one c-store for every 2,100
to 29, 20% spend $10-$15 a week. people. On a given day,
each c-store averages
• More than half (56%) of Americans say they purchase meals at least
about 1,100 daily visits per
once a month at the convenience store, according to the GasBuddy
survey. store – that’s 165 million
visits every day,
• Consumer spend more on foodservice than drinks or snacks in c- nationwide.
stores. 22.6% on foodservice, 15% on beverages, 15% on snacks and
candy. 18Dining Out
Restaurants Fast-Track New Menu Items for Fall
Patricia Cobe, Sept. 7, 2019, restaurntbusinessonline.com
• Robust flavors in big and small plates
• Fan favorites go veg-centric
• Spinning the rotisserie toward Asia – Boston Market is offering traditional roast chicken with an
Asian twist by topping it with a sweet-savory sesame glaze and a sprinkling of sesame seeds
• Sweet heat is the flavor star – bourbon, jalapenos, honey and brown sugar flavor three fall specials
at Firebirds Wood Fired Grill
• Slow-simmered braises – Urban Plates is offering Braised Beef and Mushroom Braise, Moroccan
Chicken Braise and Curry Tofu and Vegetable Braise.
• Harvesting fall specials – First Watch offers a hearty Braised Short Rib Benedict
• Breakfast with a New Orleans accent – Corner Bakery is betting on Bananas Foster Oatmeal,
French Toast and Pancakes, all topped with sliced bananas, caramel and candied pecans.
• Bowled over in the morning – Dunkin’ offers the Fire Roasted Veggie Bowl and Chorizo Bowl
https://www.restaurantbusinessonline.com/food/restaurants-fast-track-new-menu-items-fall#page=1 19Dining Out
McDonald’s is axing seven popular
items from its food menu
Rachel Pugh, ManchesterEveningNews.Co.UK, Sept. 25, 2010
The fast-food chain will no longer be selling several
signature items, but they've been replaced with some
delicious new burgers, bites and McFlurries.
The chain has axed the double quarter pounder with
cheese, two McFlurries and three of its 'signature
burgers', and the controversial spicy chicken nuggets
from the menu. New: the Indian Chicken Burger
Thee is good news, though, as McDonald’s is also making
(Manchester, England)
some exciting new additions to the menu on Sept. 25. The burger is accompanied by the French
Stack with garlic mayo, the Swiss Stack
First up, and most hotly anticipated, is the Indian Chicken with emmental cheese sauce, the
Burger, which is made with two pieces of garlic naan Jamaican Chicken with spicy jerk sauce
bread instead of a bun. Delicious. and the Italian Stack with pesto style
mayo.
https://www.manchestereveningnews.co.uk/whats-on/food-drink-news/mcdonalds-indian-burger-scrapping-signature-16973082 20Flavor Trends
Ay, Colombia
DATASSENTIAL TRENDSPOTTING, Sept. 2019, Inside Global Restaurant Chains % who want
to try
54%
Of U.S. consumers
are interested in
seeing more foods
and beverages from
Colombian chains on
U.S. restaurant
menus
21Flavor Trends
Top Flavor Trends for 2019
The search for something new is driving flavor innovation
Culinolgoy, September 2019
Flavor development is being led by the search for something new, different
and exciting, according to a report from Innova Market Insights. The
journey of exploration is fueled by ongoing interest in healthy, natural and Consumers are
clean label foods. As a result, Innova said new discoveries are the No. 1 seeking unusual
flavor trend this year. combinations. Red
Arrow can offer
Consumers are seeking stronger and more unusual combinations. savory combinations
Innova said brands are leaning toward more sensational flavor concepts to
of smoke, grill,
meet this demand, with mashups like sushi pizza, spicy tuna roll corn
dogs, pasta bacon tacos and ramen burgers joining more traditional sweet cooking method
and salty combinations. flavors and browning
to create an
“I think in general, with the backlash and the awareness of sugar, it’s the innovative concept.
No. 1 thing people want to cut out of their lives or reduce. We see a lot of
less-sweet flavors becoming more popular. Smoked and roasted flavors
are a great example of that,” said Lu Ann Williams, director of insights and
innovation at Innova.
https://www.kerry.com/insights/kerrydigest/2019/meat-preparation-methods-replacing-flavor-trends 22Flavor Trends
Southeast Asian grows on Americans
Ed Finkel, meatingplace.com, September 2019
Among the top-trending individual dishes for 2019 have been Orange Peel Chicken/Beef/Steak,
Sweet Soy in dishes like Mongolian beef or Thai Red BQ Pork, Pumpkin Curry, and Katsu
Pork/Chicken, a traditionally Japanese dish that has been crossing over into many other types of
restaurants according to Datassential.
Mordor Intelligence forecasts continued growth in the market for Southeast Asian food flavors and
flavor enhancers, with predicted annual increases of 7.1% and 4.1% respectively, from 2018 – 202.
Chenies, Korean and Indian flavors are already popular, and increased tourism is shifting consumer
preferences toward Southeast Asian flavor profiles, in particular umami.
“The untapped markets in Southeast Asia, such as Indonesia, Thailand and South Korea are growing
at a faster rate in the flavor market,” says Mordor.
Sales of “Asian food items” The Thai population in the U.S.
in general rose 11.7% to has doubled in the past 15
$196 million, up 29.2% to years. There are 10 times
444.4 million or the 52 more Thai than Mexican
week ended July 8. restaurants per capita in U.S.
23Flavor Trends
These are the fastest-growing healthful ingredients on
restaurant menus
TREND WATCH THE NEXT BIG THING, Restaurant-Hospitality.com, August 2019
Limited Service Full-Service
Restaurants Restaurants
1. Turmeric (+300%) 1. Avocado Toast (+300%)
2. Kombucha (+300%) 2. Kombucha (+300%)
3. Poke (+300%) 3. Heirloom Carrots (+287%)
4. Chia (+300%) 4. Almond Milk (+286%)
5. Almond Milk (+300%) 5. Matcha (+219%)
24Flavor Trends
World on a Plate
Lizzy Freier, Laura McGuire, PreparedFoods.com, August 2019
Let’s review some global trends poised to inspire menus in the coming year.
• Ajvar – cooked relish hails from Europe’s Balkan Peninsula, where the smoky flavor pairs
well with specialty meats and breads central to the cuisine.
• Baharat – aromatic and versatile Middle Eastern spice
• Berbere – key ingredient in Ethiopian cuisine; combines garlic, red pepper, cardamom,
coriander, fenugreek and various other spices.
• Chili Crisp – Chile-based condiments that provide more than straight heat, gives off a
tingling, numbing sensation and umami.
• Halloumi – semi hard cheese from Cyprus, called “grilling cheese” because of its high
melting point.
• Hawaij – Arabic spice mixture: cumin, black pepper, coriander, turmeric and cardamom.
• Hoja Santa – licorice-like, tarragon-esque herb native to Central America
• Katsu Sando – Japan’s comfort food. Lightly breaded fried pork cutlet.
• Lovage – English herb similar to celery.
• Muhammar – Syrian dip; hot &sweet red peppers, walnuts, pomegranate molasses & spice
• Ube- purple yam from Philippines
• Yuzu Kosho –Japanese condiment: yuzu citrus rind, chili peppers and salt 25Flavor Trends
Fresh Spins on Global Cuisines
Foodtechnology.com, July 2019 Middle
Innova Market Insights found that there was 65% growth
Eastern
in global food and beverage launches with an ethnic Cuisines
flavor between 2014 and 2018. The flavors seeing the
biggest growth in launch activity are from Mediterranean Grow in
and Far Eastern cuisines, and the leading categories are
meat, fish, eggs, sauces, and seasonings, according to West Popularity
Innova.
African
Food
Vegan Trending Filipino
friendly Cuisines
Mexican Diverse Continues
Food Thai to
Curries Emerge
26Flavor Trends
11 Dried Mexican Chiles to Know and
RED CHILES
Love, and How to Use Them Guajillo
By Stacy Adimando, and Gonzalo Guzman, Sept. 30, 2019, saveur.com
Puya
Fresh peppers are great for adding color, crunch, and heat to a
dish, but it’s the dried versions that offer the most surprising
Chipotle
and complex flavors, from smoky to spicy, to citrusy, chocolaty, Chiles de Arbol
earthy, and mushroomy. They range from punishingly spicy to Pequin
sweet and pruney, and the colors from bright, orangey-red to
deep purple-black. Morita
Dried chiles can be roughly organized into two camps: red and
dark. Red chiles (which can range from bright orange-red to DARK CHILES
deep maroon) will likely have tropical fruit flavors, good Chiles Negros
acidity, and varying degrees of spice (when in doubt, smaller
chiles tend to be hotter). They pair best with white meats such Mulato
as poultry, pork, and fish. Dark chiles, which range from rusty Cascabel
red to dark plum, are typically chewy and sweet with flavors of
dried raisins and prunes and are used mostly for color (as in
Ancho
moles). These pair best with dark meats like beef or duck. Pasilla
Dried black chiles, which have a sweeter, earthier flavor, pair
best with dark meats like beef or duck.
https://www.saveur.com/mexican-dried-chile-guide/
27In The News
Panera introduces warm grain bowls
Eric Schroeder, 9-18-19, foodbusinessnews.com
Panera Bread Co. is adding to its product lineup with the introduction of warm grain bowls. The
company said the launch is the next step in its mission “to offer more grains, plants and proteins on its
menu, with a focus on delivering craveable food that makes you feel not just full, but fulfilled.”
The new made-to-order grain bowls are available in two varieties: Baja and Mediterranean.
The Baja grain bowl is made with cilantro-lime long grain brown rice, a mix of red and golden quinoa,
grilled citrus pepper chicken, black bean and corn salsa, house-made salsa verde, red grape tomatoes,
fresh avocado, feta crumbles and whole-milk Greek yogurt.
The Mediterranean grain bowl features cilantro-lime long-grain brown rice, a mix of red and golden
quinoa on a bed of arugula, layered with grilled citrus pepper chicken, red grape tomatoes, kalamata
olives, diced cucumbers, hummus, lemon tahini dressing, feta crumbles and whole-milk Greek yogurt
with a squeeze of lemon.
Bowl ‘em over with a Roasted Garlic, Sautéed Mushroom or
Caramelized Onion Flavor from Red Arrow.
https://www.foodbusinessnews.net/articles/14532-panera-introduces-warm-grain-bowls
28Meal Kits
Meal Kits, Online Grocery Shopping Revitalize Home Cooking
Study finds that many consumers lack time, confidence to prepare meals at home
August 14, 2019, preparedfoods.com
Packaged Facts found that most people who don’t cook at home either have a lack of time to grocery
shop and meal prep or they lack confidence in their cooking skills. The latter reason is especially
prevalent among Gen Z adults (ages 18-24) and to a lesser extent Millennials (ages 25-39).
Meal kits appeal to important consumer segments, namely:
• Busy consumers who don’t have time to shop for groceries or plan meals
• High income consumers who don’t want to or like to shop for groceries or plan meals and are
willing to pay more for convenience
• Consumers who have few cooking skills but who want to learn to cook
• Consumers who live alone or in a small household, who don’t like wasting food and want
proportions tailored to their needs
Since 2013, online sales of groceries have more than tripled from $6 billion to $20 billion in 2018 at
a compound annual growth rate (CAGR) of 26%. Through 2023, online grocery sales are forecast by
Packaged Facts to rise 34% annually, more than quadrupling from the levels in 2018 and coming to
represent 7% of the total grocery market.
https://www.preparedfoods.com/articles/122729-meal-kits-online-grocery-
29
shopping-revitalize-home-cooking?oly_enc_id=5112C3538389F3ZNew Products | Retail
Pumpkin spice version of SPAM?! Hormel Foods introduces
limited –edition Spam
Nathan Bomey, USA Today, Sept. 23, 2019
Don't you dare say that NOW they've gone too far.
Hormel Foods announced Monday that it is "allowing customers to look
beyond lattes and donuts" by introducing a pumpkin spice version of
Spam.
The Austin, Minnesota-based global food giant said Spam Pumpkin
Spice will be available as a limited edition product and sold online only
at Walmart.com and Spam.com beginning at 8 a.m. Monday.
Thinking about your
"Although the new variety may sound too good to be true, it's true," own fall LTO, let our
Hormel said. "The makers of the iconic SPAM brand have created a creative culinary team
flavor that can be incorporated into a variety of craveable recipes
work do the
perfect for fall, including sweet and savory waffles, decadent grilled
cheeses and fall hashes.“ brainstorming for you.
Apparently Spam Pumpkin Spice "features a blend of seasonal spices
including cinnamon, clove, allspice and nutmeg" and is particularly
good as a breakfast item. 30
https://www.usatoday.com/story/money/2019/09/23/spam-pumpkin-spice-hormel-foods/2416749001/New Products | Retail Jack Link’s Zero Sugar Beef Jerky Inspired by the original Link family recipe, it is made with 100 percent lean-meat beef Jack Link's Protein Snacks introduces a zero-sugar beef jerky with all the satisfying flavor that Jack Link's fans have come to love. Jack Link's Zero Sugar Beef Jerky is inspired by the original, iconic Link family recipe and made with 100 percent lean- meat beef. It provides more than 30 grams of protein in one bag. The suggested retail price for a 2.3-ounce bag is $5.99, and $7.99 for a 4.7-ounce bag. https://csnews.com/jack-links-zero-sugar-beef-jerky
Poultry
The global duck and goose meat consumption will grow
to 8 million tonnes
Sept. 19, 2019, euromeatenws.com
The global duck and goose meat market will experience moderate growth in the next 7 years
thanks to increased demand for this type of poultry meat from the Asian countries. According to a
new report from Index Box, the global duck and goose meat market revenue amounted to $19
billion in 2018. This figure reflects the total revenues of producers and importers (excluding
logistics costs, retail marketing costs, and retailers’ margins, which will be included in the final
consumer price). In top 3 consuming countries, China ranks first with 5.5 million tonnes of duck
and goose meat and a market share of 76%. It is followed by France, with a total consumption of
203,000 tonnes and Myanmar 174,000 tonnes.
According to the report, in China, duck and goose meat consumption increased at an average
annual rate of +2.2% over the period from 2007-2018. The remaining consuming countries
recorded the following average annual rates of consumption growth: France (-2.4% per year) and
Myanmar (+7.4% per year).
Analysts are expecting an increase of market volume to 8 million tonnes by the end of 2025 as the
CAGR predicted for the next 7 years is at +1.6%. In 2018, the global duck and goose meat
production amounted to 7.2M tonnes, surging by 3.3% against the previous year.
32Seafood
Company plan to release plant-based shrimp product
Kelly McCarthy, Sept. 5, 2019, abcnews.go.com
The new trend of plant-based food products has a new addition: shrimp.
Tyson Foods announced its investment in New Wave Foods, which focuses
on producing plant-based shellfish, and plans to have a shrimp alternative
ready for foodservice operators in early 2020, according to a press release.
The "shrimp" is made with sustainably sourced seaweed, plant protein and
has all eight essential amino acids that are found in meats and seafoods. There
are zero allergens, no cholesterol and it is lower in calories and salt than fresh
shrimp.
“We’re excited about this investment in the fast-growing segment of the plant-based protein
market," Amy Tu, president of Tyson Ventures said in a statement. "This continues our focus of
identifying and investing in companies with disruptive products and breakthrough technologies
related to our core business so we can continue to serve a growing global population."
https://abcnews.go.com/Business/company-plans-release-plant-based-shrimp-product/story?id=65410223
33Smoke
Subway Launches Naturally Pit-Smoked Brisket
Sandwich Nationwide
QSRmagazine.com, Sept. 5, 2019
Subway, the world’s largest
restaurant chain, announced
Thursday that it’s adding layers
of smoky flavor to its menu with
the nationwide launch of its new
Naturally Pit-Smoked Brisket
sandwich.
https://www.qsrmagazine.com/news/subway-launches-naturally-pit-smoked-
brisket-sandwich-nationwide
34Snacks
International flavors top US snack preferences, study
finds
Sept. 20, 2019, Jessi Devenyns, fooddive.com
The majority of Americans are Flavors from Latin Culinary palates in New
eager to try globally inspired America — a York City, Houston and
flavors with more than two- favorite for 26% Atlanta are particularly
thirds of respondents to the — mainland Asia adventurous when
latest Frito-Lay U.S. Snack — preferred by compared with the
Index survey saying they eat 14% — and national average, and
foods with international comfort foods that younger generations'
flavors at least once a month. mix regional preferences are impacted
The poll was conducted by the flavors are the by their location. About
PepsiCo company last month most popular 84% of Generation Z
in partnership with Morning options. respondents said where
Consult, and includes they lived influenced their
responses from 2,200 adults choice in flavors, while
nationwide. only 57% of Baby Boomers
felt that way.
https://www.fooddive.com/news/international-flavors-top-us-snack-preferences-study-finds/563344/
35Snacks
9 new, healthy snacks to try
U.S. News & World Report, Oct. 2, 2019
Les Trois Petits Cochons Sous-Vide Egg Bites POGO
They come in four tasty flavors (Bacon & Swiss, Prosciutto Frozen, plant-based bars. Flavors
& Gruyère, Ham & Espelette Pepper and a vegetarian include Chai, Lemon Poppy and
option, Spinach & Feta). Figgy
County Archer Turkey Jerky Simple Mills Soft Baked Bars
Available in robust flavors like Hatch Chile and Rosemary Made with almond flour and
wholesome ingredients like nuts,
Purely Elizabeth Collagen Protein Oat Cups seeds and fruit.
Comes with a nut butter squeeze pack to add flavor
Wyman’s Just Fruit & Greek
Pan’s Mushroom Jerky Yogurt Bites
Flavors include Zesty Thai, Salt & Pepper, Applewood BBQ Fruit in a cup from your freezer.
and more
Kind Whole Fruit Bars
Four Sigmatics Mushroom Elixir Mix Flavors include Strawberry Apple
Add a packet for a 1,500 milligram dose extract of the Cherry Chia.
Cordyceps militaris mushroom. While research on
cordyceps is in its infancy, early studies indicate that they
may improve the way the body uses oxygen.
36
https://wtop.com/living/2019/10/9-new-healthy-snacks-to-try/Snacks
Conagra Brands’ $2 billion snack attack
Monica Watrous, 10-1-19, foodbusinessnews.net
37
https://www.foodbusinessnews.net/articles/14605-conagra-brands-2-billion-snack-attackSustainability
Sustainable Packaging: The Reuse Revolution
Dan Ochwat, 10-1-19, consumergoods.com
TerraCycle’s Loop leads the charge as brands, retailers and consumers all express a desire
to reduce packaging waste
TerraCycle launched its Loop initiative in the spring, giving consumer packaged goods brands a
platform to have their products delivered in reusable containers, as in the old days of the milkman
bringing glass bottles to the doorstep. What followed was a small pilot in the Northeast that quickly
garnered a waiting list of 90,000 consumers requesting the service.
A recent Nielsen survey found that 75% of consumers globally would “definitely” or “probably”
change their consumption habits if doing so would have a positive effect on the environment; nearly
half of U.S. consumers said likewise.
“And these consumers are putting their dollars where their values are, spending $128.5 billion on
sustainable fast-moving consumer products this year,” says Kyle McKinley, vice president of design
solutions at Nielsen. “Since 2014, these influential shoppers have grown sustainable product sales
by nearly 20%, with a compound growth rate that’s four times larger than conventional products.”
Nielsen expects sustainable-friendly shoppers in the U.S to spend upward of $150 billion on
sustainable goods by 2021.
38
https://consumergoods.com/sustainable-packaging-reuse-revolutionVegetable Forward
Alternative Meat Might Have a Supply Problem
Vincent H. Smith, MarketWatch, Oct. 2, 2019, Barrons.com
The demand for alternative meats is growing. It means sufficient Make it Meaty –
supplies of yellow peas are crucial for Beyond Meat and its
competitors.
Vegetarian Roast
Substitute meat products are already big business, with total sales of Beef Flavors adds the
veggie burgers, tofu and other products estimated to be about $4.5 mouthwatering
billion in 2018, and sales are projected to increase by nearly 50% meatiness your
through 2022. This is a small fraction of the total U.S. meat market, consumer is craving.
which currently exceeds $200 billion a year and includes the beef,
poultry, pork, and lamb products we buy at the counter as well as more
highly processed products such as canned meats and prepackaged
meals.
Beyond Meat’s meatless patty uses protein from yellow peas, a variety
that falls into a crop category described by the Agriculture Department
as dry peas that are only raised by U.S. farmers using GMO-free seeds.
https://www.barrons.com/articles/alternative-meat-has-a-supply-problem-can-u-s-farmers-keep-up-51570010700 39Vegetable Forward Vegan beef jerky called “Leaf Jerky” comes in 2 flavors Lea Roase Emery, Sept. 18, 2019, Bustle.com You can now get new plant-based jerky with a simply delightful name. That's right — move over beef jerky, because it's time for Leaf Jerky. Leaf Jerky is the new vegan jerky offering from Kellogg's and it is the greatest of veggie name puns. Their website shows that the jerky will be available in a Cracked Pepper and Herb flavor, and the company's Instagram is showing a Korean BBQ flavor, so expect some exciting options coming your way. It's made of a soy-based meat alternative that packs a protein punch, so if you like a hearty vegan snack on the go then this may be the answer for you. The company also promises sustainable ingredients and recycled packaging for their jerky. Unfortunately, you may be waiting a while to get your hands on this delicious jerky. According to VegNews, the product is at tradeshows and will be tested later this year, but the major distribution is expected in 2020. https://www.bustle.com/p/vegan-beef-jerky-called-leaf-jerky-comes-in-2-flavors-18780225 40
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