Food Mood Winter 2020 - Red Arrow International
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The Food Mood Winter 2020
Contents
Bacon 3-6 Meal Kits 33
BBQ 7-9 In the News 34
Beef 10 New Products – Retail 35
Breakfast 11 Nutrition 36
Changing Demographics 12 Smoke 37-41
Dining Out 13 Snacks 42-43
Flavor Trends 17-29 Sustainability 44-45
Grocery 30-32 Vegetable Forward 46-47
* Please note that the
information herein does not
denote items containing or not
containing Red Arrow products.
international@redarrowusa.com
2
Bacon McDonald’s Officially Launches New Bacon BBQ Burger Nationwide Bob Miller, chewboom.com, Nov. 27, 2019 The Bacon BBQ Burger starts with a fresh quarter-pound beef patty cooked when you order, topped with applewood-smoked bacon, bourbon BBQ sauce, sliced cheese and crispy fried onion strings, on an artisan roll. They’re also offering a Double Bacon BBQ Burger, featuring two cooked-to-order quarter- pound fresh beef patties, two slices of cheese, Photo: McDonald’s applewood-smoked bacon, bourbon BBQ sauce, and crispy fried onion strings, all sandwiched between an artisan roll. You can find both “premium” burgers at participating locations nationwide for a limited time. https://www.chewboom.com/2019/11/27/mcdonalds-officially-launches-new-bacon-bbq-burger-nationwide/ 3
Bacon
McDonald’s Launches New “Bacon Hour” Campaign to
Promote LTO
A Whole Hour to Get Bacon with Anything on the Menu—That’s Right—ANYTHING. One
Day, One Hour Only, in Celebration of Bacon’s Arrival to Three Menu Classics
In celebration of bacon’s limited time arrival to the Classics – the Big Mac® Bacon burger,
Quarter Pounder®* Bacon burger and Cheesy Bacon Fries – McDonald’s is makin’ bacon
dreams come true by giving fans even more … you guessed it…bacon! On January 29, from
4:00-5:00 p.m. local time, McDonald’s is hosting a first-of-its-kind, nationwide bacon bash called
Bacon Hour. For 60 minutes, customers will be able to get thick cut, Applewood smoked bacon
with anything on the menu, at no additional cost. And is there anything better than free bacon?
(Spoiler alert – there isn’t).
As if bacon on our three Classics wasn’t enough, now the whole McDonald’s menu is ready to
be bacon’ized. Customers will be given two half pieces of bacon on the side with any purchase
and can...
4
https://www.foodmarket.com/News/A/1129862/McDonalds-Launches-New-Bacon-Hour-Campaign-to-Promote-LTO
Bacon
Lay’s Cheddar Bacon Mac & Cheese
Chips Available Now at Sam’s Club
Bob Miller, chewboom.com, Nov. 18, 2019
The limited-edition flavor – which first appeared back in
2014 as part of the Lay’s “Do Us A Flavor” promotion – is
described as “cheesy, savory, crispy and delicious!”
You can find Lay’s Cheddar Bacon Mac & Cheese Chips
exclusively at Sam’s Club in 15.25-oz bags for a
suggested price of $3.49, while supplies last.
Sonic Adds New Bacon Mac & Cheese
Bites, New Chili Cheese Bites
Bob Miller, chewboom.com, Nov. 2, 2019
Bacon Mac & Cheese Bites feature bite-sized portions of creamy macaroni
and cheese blended with savory bacon coated in a light and crispy batter
and deep-fried until golden.
Meanwhile, Chili Cheese Bites feature a bite-sized blend of the chain’s
signature chili and melty cheese in a crispy corn chip coating and deep-
fried until golden. 5
https://www.chewboom.com/2019/11/02/sonic-adds-new-mac-cheese-
bites-new-chili-cheese-bites-and-new-cold-brew-iced-coffee/
Bacon
Kansas City Smokey Caramel Streaky Bacon (Australia)
Mintel
D'Orsogna Flame Roasted
Kansas City Smokey Caramel
Streaky Bacon is
oakwood smoked. This gluten-
free product is ready-to-serve, is
made from at least 15%
Australian ingredients, and retails
in a 200g pack.
Contains smoke flavor.
Savory, fried, smoky or crispy?
Our flavors make bacon even
better. Seriously.
6
BBQ
New menu items from McDonald’s
Burger King, Sonic
Rebekah Schouten, 12-13-19, foodbusinessnews.com
Burgers boosted with barbecue sauce are beefing up
fast-food restaurant menus.
New from McDonald’s is the Bacon BBQ Burger, made
with a quarter-lb 100% beef patty topped with applewood
smoked bacon, bourbon barbecue sauce and crispy
fried onion strings all served on an artisan roll.
Burger King is building out its line of “King” sandwiches with the new Rodeo Stacker King. The
burger features two flame-grilled beef patties layered with two slices of American cheese, thick-cut
smoked bacon, crispy onion rings, barbecue sauce and Stacker Sauce on a toasted bun.
Sonic Drive-In is adding a hefty handheld to its burger lineup. The new Biggie Cheese is made with
two 100% beef patties, three slices of American cheese, grilled onions, pickles and hickory
barbecue sauce stacked double-decker-style on a brioche bun.
7
https://www.foodbusinessnews.net/articles/15059-slideshow-new-menu-items-from-mcdonalds-burger-king-sonic
BBQ
Bangin’ Bar-B-Q Sweet Potato Puffs – North America
The product comprises a blend of rice flour, pea protein,
sweet potato flour and tapioca starch, and is described
as crunchy and delicious. It is free from wheat, peanut,
tree nuts, soy, eggs, fish, milk, shellfish, gluten and
GMOs. The vegan and kosher product is claimed to
come from ugly, upcycled sweet potatoes, many of
which would otherwise have gone to waste. The
manufacturer states to partner with suppliers who help
them utilize these imperfect sweet potatoes and turn
them into delicious, yummy snacks.
Spudsy base blend (rice flour, pea protein isolate, sweet
potato flour, tapioca starch), sunflower oil, BBQ
seasoning (sugar, dextrose, tomato powder, salt, onion
powder, garlic powder, citric acid, spices, sunflower
oil, lactic acid, paprika extract (color), natural
flavors, natural smoke flavor)
8
BBQ
BBQ Flavoured Peanuts - Canada
Irresistibles BBQ Flavoured Peanuts are said to be a
source of fibre. This premium product retails in an easy
recloseable 600g pack.
Peanut, canola oil, barbeque seasoning (salt, dextrose,
spices, sugar, flour, torula yeast, monosodium
glutamate, tomato powder, natural smoke flavor,
caramel, citric acid)
Let us create a BBQ flavor
unique to your product line.
9
Beef
10Breakfast
Breakfast, Brunch, Brinner, Blurred “Brunch” mentions on menus
Kelly Tyko, USA TODAY, 9-9-2019
are expected to grow
As the breakfast bubble deflates and options like all-day
breakfast become the new normal, reinventing breakfast 15%
options will be key to keeping the menu fresh and exciting. in the next four years.
A number of casual chains have introduced brunch to drive
traffic during slower dayparts, while multiple QSRs and c-
stores added brunch burgers to the menu last year (and
they score well with consumers.
This blurring of the lines between dayparts is par for the
course now – chicken is becoming a new breakfast
staple, while burgers, tacos, and salads are some of
the fastest-growing formats on breakfast menus,
according to Datassential MenuTrends. Consider how
these changes will impact your entire menu or product line
in 2020.
https://c.datassential.com/eml/TrendSpotting/Datassential%20-%20FoodBytes%20(2020%20Trends).pdf 11Changing Demographics
The Top 2020 Trends Are Driven By Millennials
Liza Curtis, Dec. 3, 2019, forbes.com
Over 70% of U.S. households have no children under age 18. This is Keep it Simple
an impressive 23% rise since 1960, according to the U.S. census. & Sugar-Free
Millennials now constitute the majority of adults, and we’re a lot more Food as
egalitarian than the previous generation. Unlike previous generations,
where women did all of the shopping, men now make up nearly half
Medicine
of primary shoppers. Last but not least, Millennials are the most
diverse generation in U.S. history, with a particular rise in the
Seeking
Hispanic population. Energy
Superpowers
This means that the person walking down the grocery store aisle is
likely to be shopping for herself, and possibly her partner or Crazy
roommates. Her parents might have grown up in a different country,
and she might be more open to spicier or unique flavors. She is likely
Convenient
to be price sensitive, given that Millennials are the poorest
households of any generation. Food as an
Experience
https://www.forbes.com/sites/lisacurtis/2019/12/03/the-top-2020-trends-are-driven-by-
millennials/#7194e5b52d4c
12Dining Out
13
https://financesonline.com/restaurant-trends/Dining Out
Technomic’s Take: 7 Hot Trends to Watch for 2020
Aimee Harvey, Oct. 24, 2019, technomic.com
Cool Colors Heat UP The Year of the Fad
Greens and blues replacing warm-color foods. Restaurants will increasingly menu WOW-
factor, uber-limited-time offers to cause media
New Forces of Nature frenzy.
As the plant –forward movement carries on,
operators will need to look to new natural Locking Into Lifestages
resources to keep menus exciting. Going forward, the savviest foodservice
companies will quickly pivot and develop a
Eco-Everything more strategic voice to reach specific
Sustainability is more than a menu initiative, it’s subgroups within each generation.
emerging as part of the foodservice industry’s
new circular economy, evolving from a linear Offsetting Off-Premise
approach of create-use-recycle to create-use- We’ll see more operators employ creative
reuse-sustain. means to drive in-store traffic, from over-the-
top LTOs and dine-in-only BOGO meals to
The Pre-Recession Jitters promoting loyalty/subscription-based rewards
Americans may be working but caution is that require frequent visitation.
beginning to creep into their spending behavior.
https://www.technomic.com/technomics-take/technomics-take-7-hot-trends-watch-2020 14Dining Out
The State of the Fast-Casual Industry
Danny Klein, Dec. 12, 2019, qsrmagazine.com
The NPD Group reported in July that fast casual was the only corner of foodservice to
grow its traffic in the last five years. Units expanded at a compounded annual growth rate of
7 percent. In 2013, there were 19,231 fast-casual restaurants in America. By 2017, per NPD’s
Fall 2017 ReCount restaurant census, there were 25,118 locations. By the following year, the
number lifted to 25,312—up one percent, year-over-year. Traffic, meanwhile, climbed 3 percent
in fast casual as total U.S. foodservice transactions remained flat.
That mirrored the previous year. In the calendar run ending May 2018, total restaurant visits
were flat while fast casual traffic lifted 5 percent.
Another interesting dynamic is that fast casual is far, far more saturated than it was a decade
ago, which ushered in an era of aggressive concept differentiation and a rash of bankruptcies.
Yet the biggest players in quick service (McDonald’s, Wendy’s, Taco Bell, etc.) still account for
75 percent of all restaurant traffic. Quick-service retail (prepared foods, CPG, and so forth) take
up 17 percent. Fast casual mixes just 8 percent of total restaurant visits, per NPD, despite
claims the segment is bursting at the creative seams.
15Dining Out
What’s Hot, What’s Not: 13 Restaurant Trends for 2020
Amanda Baltazar, Dec. 2019, fsrmagazine.com
1. Exotic drinking – exotic alcoholic drinks
2. Restaurant crafted plant-based burgers
3. Syrian cuisine
4. Snack is back – more tapas-like plates so people can share
5. Now Lao – spicy meat “salads”, fresh herbs, simple grilled meats and fish, sticky rice
6. Climate control – supporting restaurants that help fight climate change
7. Food that entertains – more creative dining experience, theme nights, entertainment
8. Crafted and custom spice blends
9. Celebrating veggies
10. Plant-based rebellion
11. Sustainable seafood
12. Fruit forward – more fruit in savory applications
13. Eastern emergence – with Tokyo 2020 Olympics, more interest in Japanese cuisine
16
https://www.fsrmagazine.com/slideshows/whats-hot-whats-not-13-restaurant-trends-2020?utm_source=fs_insider&utm_medium=email&utm_campaign=20191230Flavor Trends
Our Top 10 Food Trends for 2020
Regenerative Agriculture Everything Butters and Spreads
Flour Power Rethinking the Kids’ Menu
Foods from West Africa Not-So-Simple Sugars
Out-of-the-Box, Into-the-Fridge Snacking Meat-Plant Blends
Plant-Based, Beyond Soy Zero-Proof Drinks
17
17
https://www.wholefoodsmarket.com/top-10-food-trends-2020Flavor Trends
50 Top Food Trends for 2020
Amanda McDonald, Nov. 19, 2019, eatthis.com
1. Sustainable Farming 21. Lotus flavors
2. Fresh On-the-Go 22. More specialization
3. Expansive kids’ menus 23. Private dinners
4. Convenient store upgrades 24. Vending machine options
5. Transparent ingredients 25. Alternative flours
6. Healthy refrigerated options 26. West African foods
7. Continuing Keto 27. Less soy, more plant-based items
8. Instagram-worth foods 28. New butters and spreads
9. Feel-good foods 29. Alternative sweeteners
10. CBD foods and drinks 30. Blended plant-based meat
11. Funky food textures 31. Zero-proof drinks
12. Unique produce colors 32. Boozy tea
13. Reusable products 33. Less sugar
14. Flexitarians 34. Product collaborations
15. Middle Eastern fare 35. More kombucha options
16. Sustainable food options 36. Not-so-hidden vegetables
17. Buying local 37. Mystery flavors
18. An open kitchen concept in restaurants 38. Local flavors
19. Zero waste 39. Naturally flavored snacks
20. Meal kits 40. Ready-to-go protein shakes
18
https://www.eatthis.com/top-food-trends-2020/Flavor Trends
Top 10 food and beverage trends for 2020, according to THP
Sam Mehmet, Oct. 29, 2019, newfoodmagazine.com
1) Uncultivated botanicals
2) Tartness
3) Desserts in their most natural form
4) Zero-waste cooking
5) Vietnamese cuisine
6) Mood food
7) Wood-fire cooking
8) Edible packaging
9) Portable snacks
10)Tribal roots
https://www.newfoodmagazine.com/news/97128/top-10-food-and-beverage- 19
trends-for-2020-according-to-thp/Flavor Trends
What Are The Top F&B Trends for 2020?
Curt Wagner, Sept. 9, 2019, pcma.org
CBD Products
Plant-Based Menus
Healthy Snacks
Jackfruit
Unique Fruit Flavors
Oat Milk
Sparkling Water
Bright Colors
Sustainability
Ugly Produce
https://www.pcma.org/food-beverage-trends-2020-benchmark/ 20Flavor Trends
2020 Flavor Forecast
Kelly Hensel, Dec. 1, 2019, ift.org
Only 8% of consumers globally consider themselves firm loyalists to the products they use.
42% of global consumers say that they love to try new things
Consumers, specifically millennials and Gen Z, get bored incredibly easy
FLORALS - EARTHY - herbs, COMPLEX HEAT –
hibiscus, rose,
1 cherry blossom, 2
spices, roots,
botanical flavors i.e. 3
it’s not enough to be
spicy, need to know
orange blossom, turmeric, cumin. what peppers
jasmine, elderflower
TRANSLATING GETTING TO
TANGY, TART &
TRENDS TO KNOW
4 SOUR – Yuzu, giant
pomelo, kumquat, 5 MARKET – trying 6 ADPATOGENS -
new flavors either in Nontoxic plants that
dalandan, calamani,
combo with familiar are believed to help
tangerine, som kiew-
flavors or the body resist
waan
associating with stressors
something familiar
21Flavor Trends
Innova Market Insights Top Trends for 2020
Nov. 19, 2019, preparedfoods.com
Storytelling: Winning with Words – more Macronutrient Makeover– low/no sugar
focus on the story behind the foods currently leading as claim most influencing
purchasing decisions
The Plant-Based Revolution – look for more
clean label meat and dairy alternatives Hello Hybrids– interest in
blending/combining food types and flavors.
The Sustain Domain – 85% of US and UK
consumers expected companies to invest in A Star is Born – publicity builds familiarity
sustainability in 2019, up from 64% in 2018.
Eat Pretty– growing food and beauty
The Right Bite – more demand for nutritious crossover
foods while indulgent treats play a role in
relaxation and enjoyment. Brand Unlimited– Brands are engaging
consumers like never before. More limited
Tapping into Texture – 68% of US and UK time and limited supply occasions.
consumers share the opinion that textures
contribute to a more interesting food and
beverage experience.
22
https://www.preparedfoods.com/articles/123130-innova-market-insights-top-trends-for-2020?oly_enc_id=5112C3538389F3ZFlavor Trends
What the Next Decade of Product Innovation Will Bring
Csnews.com, 12-16-19
The next decade of product innovation will bring these trends, according to Nielsen.
Convenience
Product with a
Conventional Brands will packaging as
product conscience will
innovate in a we know it will
innovation is no emerge.
heightened world be reimagined
longer about of product by 2030.
being first to disloyalty.
market. Memorable
mash-ups
Generational
Innovating for preferences are Global textures Increase in
social commerce breaking from and flavors will inclusive
will rise.
tradition, marking continue to innovations will
an opportunity for inspire. emerge.
innovators to
rethink product
23
norms.
https://csnews.com/what-next-decade-product-innovation-will-bringFlavor Trends
2020 Food Trend Predictions
Nov. 5, 2019, preparedfoods.com
Plants as Plants - some Trendspotters predict a consumer return
to real fruits and vegetables. Consumers will begin to think
From “Plants as Plants” to
critically about meat replacements, looking more closely at the
unexpected proteins and everything
ingredient lists, supply chains, water usage, and food safety.
in between, the Specialty Food
Association (SFA) Trendspotter
Sustainability-driven product development
Panel predicts what’s coming up for
specialty food in 2020.
Fermented condiments – gochujang continues its climb
“As the specialty food industry hits a
Prebiotic foods gain awareness - Prebiotics are types of dietary
record year of growth with $148.7
fiber that feed the friendly bacteria in the gut and are found in
billion in sales, we’re seeing that
foods like bananas, asparagus, seaweed, and barley among others.
health benefits and sustainability
concerns will continue to drive more
Protein trend takes unexpected turn – anchovies are poised to
food and beverage trends in 2020.
take off. Protein-packed noodles are on the rise.
But, there’s also room for fun,
whether in the form of canned
Convenient cocktails and mocktails
cocktails or global condiments,” said
Denise Purcell, head of content for
Still trending – CBD, dairy-free products, fermented beverages,
the SFA.
regional cuisines of Asia, West Africa and Latin America.
https://www.preparedfoods.com/articles/123175-
food-trends-predictions?id=123175-food-trends- 24
predictions&oly_enc_id=7343H0811512C5RFlavor Trends
20 big culinary trends for food service in 2020
Tara Fitzpatrick, Dec. 11, 2019, food-management.com
Hot chicken goes from Nashville to Plant-based is still growing –
Nagasaki – new versions of the spiced-up oil cauliflower pizza was the top food of
prep that keeps the chicken spicy, fresh and 2019
interesting, many with Asian and South Asian
influences. Customization is still king – build
you own is the best
The Year of the Crunch – consumer
demand moves beyond flavor to include Beverages that do more –
texture. adaptogens, probiotics and mood-
Breakfast gets elevated – amped up altering properties
waffles, eggs benedict and souffle pancakes.
Rose-colored glasses – the trend of
pink food is very much alive
Israeli, Turkish and Lebanese food
on the rise.
Say it with me: Schnitzel – meat
Burgers are a constant, whatever they’re that’s pounded thin, breaded and
made of – whether plant based or not, the fried.
love for burgers continues
25
https://www.food-management.com/food-beverage/20-big-culinary-trends-food-service-2020/gallery?slide=11Flavor Trends
CONT’D - 20 big culinary trends for food service in 2020
Tara Fitzpatrick, Dec. 11, 2019, food-management.com
Bowls are a great bet – versatility makes it Fry sauce and funeral potatoes:
easy to try new flavors. SLC food is next – Fry sauce is a
combo of ketchup and mayo
Dive into regional seafood Devil’s Advocate – deviled eggs
Is ube the new matcha? Queso, without a doubt
Crazy for carbonara
Dressed up dogs
Alternative flours
Global curries go fast casual
26Flavor Trends
15 Buzzwords for next year
Michael Whiteman, 11-20-19
BUZZWORDS: Fancy churros … Over-the-top breakfast sandwiches
… Chef-branded sneakers … Amba, an Israeli condiment, roughly
equivalent to Indian mango pickle and next year’s shug; traditional
with falafel and shawarma, great for out-there sandwiches … Plant-
based deli meats on chain restaurant menus … Burnt cheesecake
from Basque country … Shawarma … Too many developers adding
too many food halls to too many failing shopping malls … Ethical
butcher shops … Needlessly ingesting loads of collagen-boosting
food until the next forever-young comes along … Reusable bowls at
fast-casual chains, reducing trash … Alternative flours for pizza crusts
… Fiber may get hot when people learn they’re consuming excess
protein … Algae and seaweed … Celtuce, an exclusively cheffy
vegetable used instead of kale, cucumber, asparagus.
27Flavor Trends
10 Flavors & Ingredients to Watch
Datassential.com
TEPACHE From kefir to kombucha, VERMOUTH A long-time supporting player, vermouth is
fermented drinks continue to grow, including starting to take center stage on the drink menu as
this fermented pineapple-based beverage consumers discover its lower ABV and the wide variety
from Mexico that's flavored with piloncillo of styles and brands available.
and cinnamon.
URFA BIBER Consumers can't get enough GRAINS OF PARADISE Native to West Africa, this
new varieties of peppers, so watch for this intriguingly-named spice has a flavor all its own, with
Turkish dried chili pepper, which has a notes of black pepper, cardamom, and citrus mixed with
smoky, almost raisinish taste, to start floral flavors.
appearing on more menus and retail
shelves. PILI
NUTS Everything from the keto diet to the constant
search for more superfoods to the rise of nut-based
alternatives is driving interest in Filipino pili nuts, often
eaten whole or as a powder.
28
DATASSENTIAL’S FOODBYTES: 2020 TRENDSFlavor Trends
10 Flavors & Ingredients to Watch
Datassential.com
AJVAR From sriracha to gochujang to ajvar? ASH With so many restaurants adding hearths, it was
Pepper-based condiments like this fire- almost inevitable that chefs would start playing with the
roasted red pepper option from the Balkans ash. Look for ash-baked veggies, ash-crusted meats,
can quickly trend because of their versatility and a sprinkling of ash as a garnish.
as a spread or dip
KARAAGE This Japanese frying technique (pronounce
SABZI KHORDAN Interest in Persian it kah-ra-ah-geh) is becoming a trendy prep method for
cuisine continues to build due to chefs like chefs in the U.S. Try it with chicken for an on-trend
Samin Nosrat. With the continued growth chicken sandwich option.
of plant-based cuisine, check out sabzi
khordan, a fresh platter of herbs and feta.
UNRIPE PRODUCE Chefs are starting to
discover and get creative with the unique
flavors and textures of unripe produce –
think options like unripe mango, green
strawberries, or unripe avocado.
29
DATASSENTIAL’S FOODBYTES: 2020 TRENDSGrocery
Kroger, Publix and Hy-Vee produce on list of best grocery
store chains in every state
Colman Andrews, Dec. 16, 2019, usatoday.com
According to the Food Marketing Institute’s compilation of supermarket Among the factors that
facts, the average supermarket carries more than 33,000 individual items. people consider when
deciding where to
There are almost 40,000 grocery stores in the U.S., more than 26,000 of spend their food
them categorized as conventional supermarkets, meaning that they stock budget are
a full line of groceries, meat, and produce. convenience, store
organization,
The largest supermarket chain by far is Walmart, which sold almost $200 discounts, and
billion worth of food and drink in 2016. In second place is the Kroger availability of specific
Company – which operates not just Kroger stores but many other market products. Some
brands, including Fred Meyer, Harris Teeter, and Ralphs – with more than shoppers also pay
$110 billion. attention to social
issues – for instance,
Other major players include Albertsons and its brands (Lucky, Pavilions, how a chain treats its
Safeway, etc.), Ahold Delhaize (Food Lion, Stop & Shop, King Kullen, employees or how the
etc.), Target, and such membership operations as Costco and Sam's Club. parent company is
Many of these have a reputation for cleanliness, price, shopper rewards perceived to behave.
program.
30
https://www.usatoday.com/story/money/2019/12/16/costco-kroger-the-best-grocery-store-chain-in-every-state/40802197/Grocery Asian online grocery market to grow fast until 2023 Dec. 18, 2019, euromeatnews.com The annual growth rate is expected to be at 24.4%. As online shopping continues to be the fastest-growing channel in Asia's grocery market, two biggest players, JD.com and Alibaba, are driving the most growth in online grocery shopping, with their combined grocery sales growth in value terms outstripping that of the overall market, reveals the latest analysis from IGD Asia. With a current value of $99bn, IGD expects Asia's online grocery market to grow to $295bn by 2023, at a compound annual growth rate (CAGR) of 24.4%. IGD's forecasts show that JD.com's grocery sales will grow 28.8% by 2023 to reach $9.8bn and Alibaba's grocery sales will grow to $9.5bn, with a CAGR of 25.6%. Nick Miles, Head of Asia Pacific Research at IGD, says: "The growth of online grocery in Asia will continue to be led by online marketplaces, especially JD.com and Alibaba, with food and grocery products helping to drive up the number of times shoppers use these retailers' platforms. Other pureplay retailers including Rakuten, Amazon and Coupang are also strengthening their online grocery operations and will increasingly play a more prominent role in the channel." https://euromeatnews.com/Article-Asian-online-grocery-market-to-grow-fast-until-2023/3475?utm_source=Euromeatnews+- +Newsletter+Subscription&utm_campaign=4741921576-EuromeatNewsletter_05_02_COPY_01&utm_medium=email&utm_term=0_fe20153ae3- 31 4741921576-36761235
Grocery
https://www.cata
lina.com/insights
/research-
studies/catalina-
snackable-
insights-holiday-
edition/
32Meal Kits
33In the News
Cultured or cell-based? The struggle to find the right name
for lab-grown meat
Chase Purdy, Dec. 15, 2019, qz.com
The debate over what to call cell-cultured meat remains unresolved—and it could soon develop into a
headache for the global lab-grown meat technology startups working to bring clean meat to
consumers.
The window of opportunity to unify around a term for motherless meat is closing. If cultivated
meat companies such as JUST, Memphis Meats, Aleph Farms, and Finless Foods want to present a
consistent face before the first cell-based meat is unveiled to consumers, they’ll likely have to act in
2020. That’s when industry insiders speculate Singaporean food regulators will be the first in the
world to approve serving in vitro meat.
Back in 2013, when the possibility of growing “I do think it matters quite a lot because we
meat in a laboratory setting was first introduced know what a food is called has an impact on
in London (paywall), the term “lab-grown meat” whether people will want to buy it or not,”
dominated international headlines. The unveiling says Paul Shapiro, founder of the Better
of a real product on the market will likely draw the Meat Company. “I’m one of the people who
same kind of attention—offering a rare second thinks this really does matter.”
chance to make a first impression on consumers.
https://qz.com/1767441/cultured-or-cell-based-the-struggle-to-name-lab-grown-meat/
34New Products | Retail
Gourmet instant noodles hit Ireland
Oliver Morrison, Nov. 4, 2019, foodnavigator.com
Mr. Lee’s Pure Foods has launched
three of its six Asian inspired instant
‘gourmet noodles’ with selected
SuperValu stores across Ireland.
They are loaded with the finest freeze-
dried veggies, air-dried Vietnamese rice
noodles, herbs, spices and traditional
chef-crafted broths to create real food
experience vs. traditional cup noodles.
• Vegan friendly Zen Garden Vegetables
Available from selected SuperValu
• Award winning Coconut Chicken Laksa
stores across Ireland at a RRP of 2.95
• Bestseller Hong Kong Street Beef
Euros.
https://www.foodnavigator.com/Article/2019/11/04/NPD-trend-tracker-Brussels-sprout-crisps-and-the-world-s-first-Cheese-Brulee?page=4#news
35Nutrition
Pork Fat is Officially One of the 1. Almonds 97
World’s Most Nutritious Foods 2. Cherimoya (fruit) 96
Jean Jacobs, Nov. 26, 2019, elitereaders.com
3. Ocean perch 89
Maybe you shouldn’t feel so guilty consuming pork fat 4. Flatfish 88
after all. According to a recent BBC report, scientists
5. Chia seeds 85
analyzed over 1,000 raw foods to rank how nutritious
they are, and they discovered that pork fat is up there 6. Pumpkin seed 84
with the likes of chia seeds, almonds, and beet 7. Swiss chard 78
greens.
8. Pork fat 73
Each food item analyzed was give a nutritional score. 9. Beet greens 70
The higher the score, the more likely that the food 10. Snapper 69
item would meet our daily nutritional needs when 11. Dried Parsley 69
eaten in combination with other foods. The result of
the study is a list of the 100 most nutritious foods, 12. Celery Flakes 68
where pork ranks 8th. 13. Watercress 68
14. Tangerines 67
Pork fat was given the nutritional score of 73. It
15. Green peas 67
bested other healthy food items like squash, salmon
and walnuts. 36
https://www.elitereaders.com/pork-fat-most-nutritious-foods/Smoke
Tap into consumer interest in smoky flavors
Mintel, July 2019
US consumers like smoky flavors and this flavor profile is among the top five that Americans seek
when eating out. Over half of consumer (60%) are seeking smoky flavors across restaurant menus,
with men (63%) expressing the greatest interest.
US: flavor interest by any menu items, July 2019
Sweet
Fruity
Savory
Smoky
Spicy
Salty
Herbal
Earthy
Sour
Floral
Bitter
37Smoke
Fire up the flavor of smoked fish
Dasha Shor, Mintel, November 2019
Smoked fish offers Experiment with new Introduce a wider
freshness and flavor profiles selection of species
convenience
Expand flavor profiles Smoked fish could leverage
Smoked fish can be positioned of smoked fish to incorporate unique textures and flavor
as a time-saving, less- more spicy and savory flavor profiles of fish species beyond
processed and flavorful protein attributes that consumers Atlantic salmon. Brands can
option that delivers the health crave. Smoked fish brands are explore fish varieties such as
and wellness benefits taking advantage of the sturgeon, mackerel or haddock
associated with seafood. nuances in the smoking process to create new smoked fish
Serving suggestions (eg salad with enticing descriptions on offerings.
topping) and familiar formats (eg pack. But beyond smoke, few
sausage) can flavors are currently used.
position smoked fish as a time-
saving dinner option.
From a mellow wisp of applewood smoke to a full on drench of
mesquite smoke, Red Arrow has the right flavor for your seafood.
38Smoke Duke’s Smoked Meats Brisket Line Csnews.com Duke’s Smoked Meats unveiled several new products, including three new varieties in its brisket line and one new variety of shorty sausages. Made with 100-percent grass-fed brisket steak, Duke’s brisket line now includes Chipotle BBQ, Honey Bourbon, and Traditional Sea Salt varieties. All come in 2.5-ounce bags. Duke’s is also introducing Cajun Andouille Shorty Sausages, which are smoked with real hickory hardwood and a special blend of Cajun spices. This item will be available in the spring in 5-ounce bags. https://csnews.com/dukes-smoked-meats-brisket-line 39
Smoke Cattleman’s Cut Double Smoked Sausages, and Smoke Packs Snackandbakery.com Company: Oberto Snacks Website: www.oberto.com Introduced: October 2019 Distribution: National Suggested Retail Price: $3.99-$13.99 Product Snapshot: Cattleman's Cut recently released Double Smoked Sausages, as well as a Smoke Pack and Frontier Style Jerky. The Double Smoked Sausages are "two times the smoke for two times the flavor," and are lean, flavorful sausages with large particle definition. It retails for $3.99 for a 3 oz. pack, or $12.99 for a 12 oz. pack. The Smoke Packs include high-quality smoked sausage, and smoked cheese. They retail for $4.59 for a 3.5 oz. bag. The Frontier Style Jerky is hardwood-smoked, with a thinner cut, and has a longer-lasting chew. It has 50 percent more protein (15g) and 75 percent less sugar, and comes in Classic Smoked, and Pepper Smoked flavors. It retails at $13.99 for a 7 oz. bag. https://www.snackandbakery.com/articles/93591-cattlemans-cut-double-smoked- sausages-and-smoke-packs 40
Smoke
Tropical Smoothie Unveils Line of Grilled Cheese Sandwiches
Nov. 20, 2019, qsrmagazine.com
Tropical Smoothie Café released its first line of grilled
cheese sandwiches featuring Smoky Grilled Cheese
and Classic Grilled Cheese, available now through
December 31.
The Smoky Grilled Cheese is made with fresh
mozzarella, white American cheese, bacon and smoked
tomato spread on brioche bread. The Classic Grilled
Cheese is made with cheddar and white American
cheese on brioche bread. Both grilled cheese
sandwiches are made-to-order fresh in-store.
No time to fire up the grill? Let us
“We wanted to bring something new to the menu for the provide an authentic grill profile
holidays that could offer warmth during these cold
winter months,” says Lake Dawson, corporate chef,
with just the rights hints of smoke
Tropical Smoothie Cafe, LLC. “I had a lot of fun creating and fire to create something
our very first line of grilled cheese sandwiches and love fantastic.
that we were able to put a modern twist on these
childhood classics by using delicious brioche bread and
a variety of quality cheeses.”
41
https://www.qsrmagazine.com/news/tropical-smoothie-unveils-line-grilled-cheese-sandwichesSnacks
Frito-Lay predicts snack trends for 2020
Monica Watrous, 12-19-19, foodbusinessnews.net
Frito-Lay North America, a division of PepsiCo, Inc., is predicting a
continuation of unexpected flavors, global inspiration and health benefits
to influence snack innovation in the coming year.
Consumers are seeking snacks that offer purpose and convenience.
Expect snacks featuring ingredients linked to stress relief and relaxation,
according to Frito-Lay. On-the-go snacking remains popular, and better-for-you
attributes, including protein, whole grains and fiber are still resonating with shoppers.
From a flavor perspective, sour notes and citrus fruits, including yuzu, grapefruit and
blood orange will continue to gain favor, and unexpected combinations, such as spicy
dill pickle, are heating up. Red chili pastes like gochujang will prevail, along with
cayenne peppers, trailing tajin’s rise in 2019. Global hot sauces, seasonings and
pepper varietals are catching on beyond the United States into regions associated with
milder fare, such as the United Kingdom and Australia. Spicy snacks will evolve to call
out specific peppers, such as ghost, habanero, poblano, hatch or chipotle.
https://www.fooddive.com/news/international-flavors-top-us-snack-preferences-study-finds/563344/
42Snacks
Mitsuba Asian Snack
Katy Askew, Nov. 11, 2019, food.navigator.com
Mitsuba Snacks, the Netherlands-based Asian
snack brand, is launching in Germany.
The ‘newcomer’ said it is now on the snack
shelves with a ‘new, innovative product range’.
Inspired by Asian fusion cookery, the Mitsuba
Snacks ‘surprise trend-oriented and experimental
customers’ with ‘extraordinary concoction’ the
company claimed. • Japanese Peanut Crunch &
Crispies
The products are free of palm oil, artificial flavour • Wasabi Peanut Crunch & Crispies
enhancers and flavours. • Red Curry Crispies
• Thai Chilli Crispies
Mitsuba is launching six varieties. • Wasabi Peanut Crunch
• Sriracha Peanut Crunch
https://www.foodnavigator.com/Article/2019/11/11/NDP-trend-tracker-From-barista-quality-oat-milk-to-Asian-fusion-snacks?page=4#news
43Sustainability
10 Restaurant Trends for 2020: Top Forecasts & What Lies
Beyond?
Financesonline.com
Transparency has become one of the biggest forces impacting consumer purchase behavior
nowadays. Our restaurant trends data indicate that consumers are demanding total transparency, not
simply about sourcing information.
People now want complete details about pricing, corporate performance, and how food products
affect them. Consumers now think more about the impact of what they purchased.
Part of this massive transparency initiative is sustainability, which consumers now value. In fact, 6 out
of 10 American consumers say that they only buy or eat food that used sustainable production.
Sustainability initiatives are translating into actual positive outcomes. Since 2014, sales of
sustainable food products had increased by 20%!
The first to exit restaurants are plastic straws. Next came the exit of styrofoam and plastic containers.
Today, zero waste kitchens are becoming the “it” trend for conscientious establishments.
https://financesonline.com/restaurant-trends/
44Sustainability
Report outlines Top 5 food sustainability trends for 2020
Nov. 26, 2019, refrigeratedfrozenfood.com
Here is a forecast of trends and topics set to have the greatest impact on sustainable food
products in 2020:
Plant-based alternatives. A number of global brands have begun substituting meat
alternatives for burgers and sausage, but seafood is having its own sustainable evolution in
2020.
Aquaculture. Aquaculture already supplies more than 50% of seafood produced for American
consumption, and recent easing of federal regulations indicates openings for growth in the
coming year.
Labeling transparency. Major supermarket chains are beginning to institute their own
sustainable labeling systems, so that consumers can more readily identify products that are
responsibly sourced and packaged.
Packaging. More products will begin to utilize reusable, compostable and minimalist designs
to not only support the Earth, but also to become more appealing to eco-minded consumers.
Ethical retail initiatives. Some stores are already beginning to prioritize and encourage
greater sustainability, asking customers to provide their own containers for bulk items and
others offering so-called “ugly” produce to reduce waste.
45
https://www.refrigeratedfrozenfood.com/articles/98810-report-outlines-top-5-food-sustainability-trends-for-2020?oly_enc_id=7343H0811512C5RVegetable Forward
New on the menu: KFC testing Secret Recipe Fries,
McDonald’s tries vegan meal in the U.K.
Nancy Luna, Dec. 13, 2019, nrn.com
McDonald’s and KFC have introduced new menu items in local and
international markets that could be game changers if expanded to
systemwide units in the U.S. This week, McDonald’s said restaurants
in the United Kingdom and Ireland will unveil Veggie Dippers on Jan. 2.
The four “dippers” are breaded and fried and stuffed with red pepper,
rice, sundried tomato pesto and split peas.
Customers will be able to order them with vegan-approved fries and a soda, creating the chain’s first
vegan meal offering, the company announced this week. The Veggie Dippers will also be available as
an option in Happy Meals.
The addition comes as the U.K. market has seen “an 80% uplift in customers ordering vegetarian
options at McDonald’s” over the last 12 months, Thomas O’Neill, head of food marketing at McDonald’s
UK and Ireland, said. “So it is time for the brand famous for the dippable McNugget to launch a dippable
option for our vegetarian, vegan and flexitarian customers,” he said in a statement. “The Veggie Dippers
are a delicious addition to our menu and we’re looking forward to seeing what customers make of our
first vegan Extra Value Meal and Happy Meal in the New Year.”
The vegan test comes as McDonald's has been testing a plant-based burger in Canada but has yet to
bring one to market in the U.S
46
https://www.nrn.com/quick-service/new-menu-kfc-testing-secret-recipe-fries-mcdonald-s-tries-vegan-meal-ukVegetable Forward
Plant-Based Meal Kits And Delivery Services Are on the Rise
Brian Kateman, Dec. 11, 2019, forbes.com
A quarter of 25-34- Unlike meal kits, meal delivery services offer
year-old American fully cooked meals that require little to no
say they are vegans preparation other than heating them up.
or vegetarians
Purple Carrot
One downside of all of these services is that they can be
pricey. The more you buy, the cheaper the meal kits and Hungryroot
prepared meals get (less expensive than a night or two Thrive Market
out on the town), but they can still be cost-prohibitive for
many millennials, occasionally referred to as “generation Mylk Guys
broke” and who still eat cheap fast food on a regular Veestro
basis. (The environmental impact of all that extra
packaging is also an issue, but some have argued the Hungry Earthling
benefits—such as decreasing food waste—outweigh the EMeals
shipping and handling impacts.)
https://www.forbes.com/sites/briankateman/2019/12/11/plant-based-meal-kits-and- 47
delivery-services-are-on-the-rise/#7072d4c5689cSign up for the Food Mood!
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contact international@redarrowusa.com
For instant access of the “Food Mood” go to
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