2008 FOOD & BEVERAGE TRENDS
REVIEW
A Review of 2008 Trends Predictions by Media, Trends Gurus & Industry
'Insiders'
01/04/08
01/03/08
01/02/08
12/31/07
12/29/07
12/27/07
buds
12/27/07
12/27/07
12/26/07
12/26/07
12/26/07
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Swanson Broth Forecasts Top Soup Trends for 2008
Palm Beach Post: 8 food trends we're hungry for this year
Hartman Group's Laurie Demeritt: In a New Era of Quality, 8 Trends for 2008
Epicurious.com: Our Predictions For 2008
Atlanta Journal-Constitution: Watch for these food trends in '08
Pittsburgh Post-Tribune: 10 (plus) trends for 2008: Advances bring world to our taste
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Philadelphia Inquirer: Trends on 2008's front burners
Calorie Control Council: Moderate changes are 'in' for 2008
Chicago Tribune: Junk-free, nutrient-rich and green
Phil Lempert’s 2008 food predictions
Ft. Worth Star-Telegram: Top 5 food trends for 2008
12/26/07 - IBM dishes five predictions for future
12/21/07 - Andrew Freeman's 2008 Top Restaurant Trends To
Watch
12/18/07 - IDDBA’s What’s In Store 2008 Report On Shopping
Venue Trends
12/17/07 - Food in 2008: Safety And Sex Appeal
12/17/07 - 10 Trends To Watch In The Meat Business In 2008
12/13/07 - Innova Database -- Natural Trend to Lead Pace in
2008
12/13/07 - Consumer Demand for Ways to Fit Quality Meals Into
Hectic Schedules Shape Restaurant Trends in 2008
12/12/07 - "9" Trends Predictions For 2008 From Morning Cup
Editor Bob Messenger
12/06/07 - Foodservice Predictions From Restaurant Guru
Michael Whiteman
11/28/07 - Datamonitor Releases Top 10 Food Trends For 2008
Canada
12/30/07 - Colorful jellies and cold fish top 2007 trends
Europe
11/30/07 - Junk-free tops Mintels 2008 food trends for Europe, elsewhere
ETCETERA . . .
China Millman, Dining Critic, Pittsburgh Post Gazette: "Though we may be more interested in food and dining than ever before,
recent trends suggest we're all getting a little tired of over-the-top fine dining. I predict fewer really upscale restaurants and more
neighborhood bistro-style businesses. The steak-house craze of the past few years may become the burger-joint craze of 2008 ...
Finally, I predict that Alice Waters' influence will continue to grow in 2008. Concerns about our own and the planet's health will make
us all more interested in knowing where our food came from and how it is grown or raised. More restaurants than ever before will join
in the trend and start focusing on organic, local, seasonal products. Menus will list more farm names, and, as demand increases, more
restaurants will go the additional step of starting their own gardens."
Swanson Broth Forecasts Top Soup Trends for
2008
Posted 1/3/08 in PR Newswire by Campbell Soup Beets, Farro, Fig Relish and Other Unexpected Ingredients Will Make Their Way into Soups ... Swanson Broth experts in the
Campbell's Kitchen have released a taste of what is to come in the world of soup in 2008. While enjoying a bowl of
homemade soup is a wintertime staple, homemade soups are generating renewed interest in kitchens across America, due
to a general increase in at-home cooking and fueled by a growing desire among consumers to cook with fresh
ingredients ..... "The trends we are observing today in homemade soup are a microcosm of what is happening across the
food industry," says Lucinda Ayers, vice president of Campbell's Kitchen. "The overall trends in flavors, ingredients and
techniques play a role in soups too, and have an enormous impact on new soups that are being created both at home and in
restaurant kitchens."
By keeping a close watch on recent soup trends -- especially since more than 83 percent of homemade soups start with
broth as a base -- "Swanson" broth has developed a short list of "emerging" and "embraced" trends in food. The "emerging"
spectrum represents what is happening with haute cuisine, for the most part at restaurants with experimental chefs; while
"embraced" flavors, ingredients and techniques have permeated the home
kitchens of creative cooks and more mainstream restaurants. As in the fashion industry, trends in the food industry change
quickly at the top, before they make their way more slowly, and often more enduringly, to the more universal levels.
The chart to the left shows 14 of the top "emerging" and "embraced" flavor, ingredient and technique trends for 2008, as
identified by the Campbell's Kitchen:
"Soup is now more than a lunchtime food and no longer relegated to appetizer status," Ayers says. "More and more people
are creating a simple but so satisfying meal of a bowl of homemade soup by pairing it with a salad and a fresh loaf of
bread."
8 food trends we're hungry for this year
Posted 1/3/08 by Jan Norris in the Palm Beach Post 1. Germs! Bacteria will be added to foods — on purpose. 'Probiotics,' a trend we're seeing explode in yogurt, will carry over
to all kinds of foods.
2. Showing Mother Earth love. From environmentally friendly processing to restaurant design that is eco-smart to food
packaging that doesn't fill up landfills, the food biz will get greener in 2008.
3. Small plates – and portions. No more supersizing — instead, half-portions, small plates and what one writer calls the
'tapa-fication' of menus will mean the entree with two side dishes is on its way out, and appetizer-sized dishes will be
subbed in. For diners who want more to taste at once, and for smaller pocketbooks.
4. Home cooking, by chefs. Diner foods, once eschewed by tonier restaurants, are showing up on all levels of menus.
Mac 'n' cheese, meatloaf and simple pastas are taking the place of highly constructed foods and gourmet dishes. This is both
a big-check and palate rebellion.
5. The sleek, chic grocery store. This is not your grandma's grocer. Boutique-market design — smaller stores that do
away with boxy aisles and industrial-looking shelves and displays — is taking over the blueprints for new groceries. Comfy
cafes, Wi-Fi stations and beverage bars, along with increased space given to prepared foods, are turning grocery stores into
community meeting spots. You can pick up the dog food along with a latte while you meet a friend for lunch or stop to surf
the Web.
6. Beyond organics. The new buzzwords among the environmentally conscious aren't centered on organics. Think
sustainable, seasonal and local, instead.
7. Top shelf tequila. This year's cocktail will be high-end 'sippin' ' tequilas.
8. Domestic wines shine. The price of imported wines is expected to increase noticeably, and spending on high-ticket
wines is expected to drop, so U.S.-produced vinos will look good to bargain hunters. Regional wines may find this is their
day to shine.
Hartman Group's Laurie Demeritt:
In a New Era of Quality, 8 Trends for 2008
Posted 01/02/08 in The Morning Cup by Hartman Group's Laurie Demeritt:
In 2008, consumer lifestyles will continue to evolve with one overarching trend continuing to dominate the marketplace: the
consumer pursuit for brands, products, services and experiences of higher (i.e., premium) quality. With this playing in the
background, here are eight trends rooted in consumer culture that we believe will have significant impact in the marketplace
of the near future.
● Pursuit of Premium Experiences: Regardless of demographic, consumers will continue, in growing numbers, to pursue
premium products and experiences far beyond the foreseeable future. Consumers no longer feel a need to justify premium,
they expect it and feel they deserve it.
● Balancing Extremes: Wellness as Quality Life Experiences: Today, in the context of wellness, consumers speak of
balance as “negotiating extremes.” Consumers are negotiating these extremes in all arenas of life that have impacts on
physical, emotional, mental, spiritual, and social and environmental wellness.
● Ingredients to Treat Digestion, Sustained Energy and Immunity: Leading edge wellness consumers are focused
on products they believe are made of ingredients that address key health and wellness issues focused on digestion,
sustained energy and immunity.
● New Approaches to Eating: Community, Consciousness, Increased Quality of Life: The rise of ethical considerations, a
growing sustainability consciousness and increased focus on “unprocessed” foods is inspiring new approaches to eating.
Expect to see elements of new approaches to eating increasingly capture the interest of mainstream consumers soon.
● “Hiking Moms” and New Approaches to Movement and Exercise: We find strong resonance on activities like yoga,
triathlons, pilates and “hiking moms,” all of which are linked by emotional themes of community, connection, core inner
strength and balance.
● Consumers Finding Progressive New Ways to Prevent and Control Daily Health Issues: Consumers remain
concerned about pragmatic daily health conditions related to weight management, blood sugar regulation and digestive
health. Of interest are the progressive ways, new techniques and ideas that consumers are experimenting with to prevent
and manage these health issues.
● Supplementing Life: A Focus on Healthy Aging, Balanced Energy, Inflammation: The most active wellness
consumers are interested in nutrition sources—both from unadulterated foods and dietary supplements—that they believe
address key health and wellness issues focusing on healthy aging, balanced energy, or inflammation.
● Democratization of the Family: Changes at the household level, in terms of everyday decision making, meal
preparation and shopping decisions are influencing broad changes in how consumers live, shop, purchase and use products
in the home.
To obtain the Trends 2008 report, Artifacts from the (Near) Future: http://www.tinderboxthg.com/the_fuel/trends-2008/.
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ETCETERA . . .
Americans commonly say this or that distinction is "as clear as night and day." Americans, ricocheting around the country around the
clock, are erasing the distinction between night and day. Breakfast, the meal most apt to be eaten at home, now accounts for more
than 25 percent of U.S. business for McDonald's. More than 90 percent of its restaurants have extended hours -- beyond the regular 6
a.m. through 10 p.m. -- and almost 35 percent are open 24 hours a day, seven days a week, up from less than 10 percent just five
years ago.
Epicurious.com - Our Predictions For 2008
Posted 12/31/07 by Tanya Steel on epicurious.com - These are the trends we think will really take hold this year. Let
us know what trends we've missed out on and what your food predictions are:
1. Farmers are the New Celebrity Chefs: With more celebrity chefs than we can shake a spatula at, it's now time to
salute the farmer and make him or her famous, rich, and, no doubt, host of a reality show.
2. Fancy Frozen Yogurt is the new Designer Cupcake: Some designer cupcakes taste great, like those from New
York's Magnolia Bakery--but many are small, dry, and flavorless. The FroYo trend, however, shows no signs of slowing, with
lines around the block at spots like Pinkberry, The Big Chill and Naked Berry. Exotic ice cream flavors push the envelope and
set the bar, with spicy flavors like wasabi, nuanced juxtapositions like blueberry cheesecake, ultra-seasonal influences like
pumpkin in October, and new dairy twists like creme fraiche, goat's milk, or sour cream.
3. Meatballs are the New Hamburger Sliders: Sliders are on lots of menus but while some mini hamburgers can be
tasty, most end up dry and tough. Tiny hamburgers will soon be replaced by high-end meatballs like those made from duck
at New York's A Voce and veal at Washington D.C.'s Brasserie Beck.
4. Cambodian is the New Thai: A triangulation between Vietnamese, Chinese, and Thai cooking, Cambodian's emphasis
on noodle dishes, curries, stir fries and prahok, the strong-flavored fish paste, will grow in popularity. Cambodian food has
stronger flavors than Vietnamese, slightly more subtle that Thai and is not as heavy as Chinese.
5. Local Wine is the New Local Food Movement: Now that all 50 states have wineries--some of which are world class-and with more attention being paid to American brews, Made in America will be a stamp of pride for beverages.
6. Fair Trade is the New Organic: Big in Europe already, the push in coffee, chocolate, and table textiles, fair trade foods
will become as big of a buzz word as organic.
7. Bacon is the New Pork Belly: In 2007, pork belly was on almost every restaurant menu. Now artisan bacon that's
nitrate-free, made from Berkshire pigs, etc., is showing up at restaurants and in unexpected products. We've even seen
everyone's favorite pork product in boutique brittle, cookies, ice cream, and chocolate bars.
8. Fancy Greens are the New Salads Everywhere: Dandelion, mustard, and kale are a few of the more exotic greens
that will replace the typical romaine served in every chain restaurant in the country.
9. Quick, but High Quality Sushi is the New Lunchtime Salad: Led by those strip mall sushi spots in L.A., high-quality
fast food sushi places will begin to open as both obesity and lack of time continue to be issues for Americans. McTuna Roll
anyone?
10. Charging it Tableside is the New Ordering Online: Last year it became even more popular to order takeout online
and keep your credit card information safe. Next up: protecting your account from restaurant workers with new tableside,
wireless credit card swipers.
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ETCETERA . . .
Top trends in food for 2008 reported in Ft. Lauderdale Sun-Sentinel ... What will you be eating in the New Year? Food authorities
name some of their picks for the trends of '08. From the editors of Food & Wine magazine: Old-fashioned candy, wild American
shrimp, muesli will become more popular than granola, chef-run noodle bars, barrel-aged beers, chardonnay from Oregon and haute
frozen foods.
Canada: Colorful jellies and cold fish top 2007
trends
Posted 12/30/07 by Lesley Chesterman in The Canadian Press. Chesterman reveals the trends he saw in 2007 and
which ones will carry over into 2008:
● The hottest cold fish starter now is ceviche, whereas the once-trendy fish carpaccio plate has all but disappeared
from menus.
● What's the up-and-coming Italian starch? Look for pastas prepared risotto-style (such as fregola pasta beads) over
classic risotto as a side dish, especially now that Alain Ducasse has developed a pot to cook your pasta with its reduced
cooking liquid becoming the sauce.
● As for drinks, consider ordering a fruity tiki cocktail like a Zombie instead of the passe fruit-based martini.
● Looks like the tapas craze has left its mark, as small-plate portions - and lots of them - are taking over from the
he-man-size main course.
● Hankering for a steak? Chances are the menu will feature filet mignon over the tough skirt steak (bavette) diners
have grown tired of chewing to oblivion.
● Oysters have always been big - now more so than ever, to the detriment of the once-popular mussels.
● In the realm of the mighty chocolate cake, designer cupcakes continue their ascent while molten chocolate cakes,
though delicious, have become so ubiquitous that you'll even find them at Loblaws.
● Braised dishes have been all the rage since the wave of comfort food hit hard after 9/11, yet you'll now see more chefs
slow-cooking everything from fish to lamb confit-style (in fat, be it duck fat or olive oil) or in vacuum-packed bags.
● Cheap cuts have become popular menu items over the past few years, chief among them lamb shanks. Yet if New York
food trends have any influence on Canadians, chances are pork belly will dominate the cheap-cut craze.
● British star chefs have ruled the food networks. First there was Jamie Oliver, then there was tough-talking Gordon Ramsay.
The biggest buzz now is around Heston Blumenthal, a molecular gastronomy expert whose three-Michelin-starred
restaurant, the Fat Duck, and cooking show, In Search of Perfection, have foodies all a-twitter.
● As for culinary it-girls, Nigella Lawson may be on the wane now that Brits are seeing through her hard-to-swallow
working-mom facade, whereas post-slammer Martha Stewart is working it hard with a daily program, books, magazine and
homeware lines.
● Though popular, there's no denying sushi has seen its day. Those up for raw aren't opting so much for fish either,
especially endangered species like tuna and environmentally unfriendly farmed salmon. Thus the plethora of meat tartares,
including beef, deer, bison, ostrich, lamb and even duck.
● When talking meat, the luxury flesh of choice is Kobe beef, whereas our delicious caribou (the only wild meat
available in restaurants) is all too scarce.
● As for dessert, nothing is hotter right now than the mighty French macaron, sour fruit flavors such as buckthorn
berry and passion fruit, and panna cotta, which has eclipsed creme brulee.
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ETCETERA . . .
There is a sense of nostalgia that we're seeing with bakeries. Remember when there was a charming bakery on every corner? No?
Well, times are a-changing. What Bon Appetit magazine's restaurant editor, Andrew Knowlton, is seeing are bakeries popping up
everywhere, making offerings from cupcakes to beautifully hand-fried donuts. This is because fewer people are ordering desserts at
restaurants, so pastry chefs have moved on to open up their own places.
Atlanta Journal-Constitution: Watch for these food
trends in '08
Posted 12/29/07 by Elizabeth Lee in the Atlanta Journal-Constitution ● Local and sustainable. Look for more food grown close to home in farmers' markets, supermarkets and on restaurant
menus as consumer demand keeps booming. With large institutions like Emory University, the University of Georgia's
College of Agricultural and Environmental Sciences and the state Department of Agriculture giving greater emphasis to local
producers, the supply of farmers might grow, too.
● Food safety. Tainted pet food, salmonella-laced peanut butter, cans of chili sauce harboring the deadly bacteria that
causes botulism — the list goes on for the food safety scares of 2007. With major food manufacturers, legislators and a
federal scientists' panel joining the consumer advocates who have long called for tightening food safety systems, 2008 could
be a year of change.
● Faster food. Serving a meal without cooking it will be easier than ever, with supermarkets expanding their prepared meal
offerings, and more restaurants adding pickup lanes, cellphone ordering and swipe-and-go payment systems.
● Probiotics. Friendly bacteria that promote digestive health might sound like a tough sell, but they're popping up in scores
of new products beyond the traditional yogurt. From Kashi Vive to Attune chocolate chip granola bars, the bacteria are
colonizing all sorts of unexpected food items. Prebiotics, which contain fiber to feed the probiotic bacteria, are joining the
trend in products such as Kraft's LiveActive cheeses.
● More nutritious food. Whether for weight loss or wellness, Americans have become more likely to pick up new products
with health benefits than the indulgent best-sellers of past years. Among the top product introductions in 2007: Dannon's
Activia yogurt, with probiotics. For 2008, look for more products with whole grains, antioxidant-rich juices, teas and fruits
and vegetables, and without as much sodium ... Nutrition labeling systems, to help consumers more easily sort out the best
choice, are on the way. But with at least two competing systems in the works, expect some confusion at the store.
● Water guilt. Drinking water used to be so simple. Now bottled water is facing a backlash over the environmental toll of
those billions of plastic bottles. And many restaurants aren't serving tap water except on customer request, because of the
continuing drought. What's a conscious consumer to order? Judging by beverage trends, pinot noir.
ETCETERA . . .
Fast-food operations will continue to focus on value and convenience with technology to speed up ordering and payment, and more
options for health-conscious customers. Driven by the demand for on-the-go options, the biggest gain is expected to be in the snackand-nonalcoholic bar segment — Starbucks, Dunkin’ Donuts, smoothie operations. “It will be a $21 billion market in 2008, by no
means the largest segment, but it does have the highest growth rate — 6.8 percent compared to 4.4 percent for the industry,” said
Hudson Riehle, senior vice president of research for the National Restaurant Association.
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Philadelphia Inquirer: Trends on 2008's front
burners
Posted 12/27/07 by Marilynn Marter, Food Writer, in the Philadelphia Inquirer. Here's a rundown of hot-button
food subjects likely to have the greatest effect on what and how we eat in the coming year:
● Local, fresh, natural, organic. Ongoing and affecting every level and aspect of food, from farmers markets to
convenience stores, even fast-food chains.
● Probiotics. The friendly bacteria that keep us healthy are moving beyond yogurt to a wider range of foods, even
chocolate bars. While most aid digestion, one strain targets cold and flu symptoms.
● Natural no-cal sweeteners. The introduction of erythritol (zero-calorie natural sugar) sweeteners and Coca-Cola's move
toward gaining patents and FDA approval for the food use of stevia (up to 300 times sweeter than sugar) put that longtime
industry goal within reach. And artificial sweeteners on the "out" list.
● Umami. The satisfying but hard-to-describe taste sensation is linked to high levels of glutamate in foods like Parmesan
cheese and mushrooms. As more foods are stripped of fat, sodium, sugar, calories - and with that, flavor - chefs are starting
to use umami (oo-MA-mee)-rich ingredients to compensate and heighten remaining flavors naturally.
● Eco-friendly. From individual foods and packaging to sustainable agriculture, wind- and solar-powered farming, fair-trade
foods, it's the wave of the future. And to reinforce that. . . .
● Farmers. These new food stars are moving into the high-profile territory ruled by celebrity chefs. Locally, that puts the
spotlight on our own Farmer Glenn - Glenn Brendle, owner of Green Meadow Farm in Gap, which supplies produce to area
restaurants, including the sweet berries used by chocolatiers John and Kira.
● Food on speed dial. Quick cook, quick serve, it's all about convenience and saving time. Placing orders (and paying) by
cell phone while en route to pick up food from a take-out, a supermarket or a neighborhood restaurant is about as quick as
you can get.
● Online groceries. A slow starter, but catching on as delivery service improves.
● Niche restaurants. Coffee bars spawned chocolaterias. Sushi bars led to seviche bars. There are "restaurants" focused
on mac-'n'-cheese, others dedicated to desserts. Restaurant consultants Joseph Baum and Michael Whiteman call then
"slivers" in the market. Among the latest entries: shops for Korean frozen yogurt, the tart stuff, not imitation ice cream.
● Gastro-pups. Coined by Rozanne Gold, author of Kids Cook 1-2-3, the term refers to the revival of serious kids' cooking.
Kids' cooking classes are cropping up across the country, and we're seeing more prepacked kids' foods in stores. On the
downside, that includes more beverages like Crayola-colored vitamin waters and bottles reusable as toys.
● Bottled-water backlash. Still a huge chunk of the beverage market, bottled water is seen by activists as a major source
of environmental overload, however recyclable. Why spend billions bottling and shipping water around the world when it
comes free from a tap?
● Yumberries. This subtropical fruit from China, with its cranberrylike taste, is the next hot "superfruit." It's already being
teamed with familiar flavors in blended juice drinks.
● Caffeine. Eggs are back in the good graces of the food police, and even some fats have their blessing. Now caffeine is
being not deleted but added to foods from oatmeal to mints to potato chips.
● Gastro-thrills. Talk of pork bellies these days is less about investments and more about menu additions, as less familiar
cuts and animal parts, nose to tail, turn up on menus - making it all the more important to know and trust the chef.
● Clean labels. Ingredient lists are getting easier to read, more consumer and eco-friendly, less like a chemistry
experiment. About a quarter of new food products last year made claims of being additive- and preservative-free.
● Nutrition ratings. A universal system to clue health-concerned shoppers in to the relative nutrient value of foods is near.
Topco (an Illinois-based supermarket cooperative) is due to launch a 1-to-100 food-scoring index developed at the Yale
Griffin Prevention Research Center. Hannaford markets in Maine plans to license its own system, Guiding Star, with ratings
from 1 to 3 stars. And restaurant consultants Baum and Whiteman predict that such ratings will prompt consumers to expect
similar guidance on menus.
● More monitors. Food safety issues - from E. coli-contaminated ground meat and greens and salmonella in peanut butter
to dangerous additives in imports - have consumers and legislators alike calling for stricter FDA oversight of the food supply.
● The bar chef. Gastro-bartenders are making creative, constructed cocktails, using more fresh and health-oriented
(including organic) ingredients, from fresh herbs to superfruits, along with combination dessert-cocktails.
● Food travel. Tours and trips planned around food experiences, a country's cuisine or cooking lessons - once just for
dedicated foodies - are attracting ordinary vacationers.
● And finally, in the realm of the possible, but not yet price-viable. . . . Laboratory meats. Envision a future with meats
grown "in vitro." Don't worry. Barring major breakthroughs, scientists are still years from producing much beyond pricey
chicken-nuggetlike nibbles.
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ETCETERA . . .
From 12/31/07 Brandweek: “Technology is allowing marketers to reach a finer and finer segmentation of consumers,” said Howard
Buford, president and CEO at multicultural agency Prime Access, New York. “In multicultural marketing there’s more demand for
culturally specific messaging and more demand for authenticity in speaking to these audiences.” The buying power of the U.S.
Hispanic, African American and Asian populations is projected to climb to $3 trillion by 2011, per the Selig Center for Economic
Growth, Athens, Ga..
Pittsburgh Post-Gazette: 10 trends for 2008:
Advances bring world to our taste buds
Posted 12/27/07 by reporter Marlene Parrish in the Pittsburgh Post-Gazette ... We asked three food professionals
to gaze into the crystal ball for 2008 and beyond to spot the trends they see developing for American shoppers and
consumers:
1. Going local - We told you so. Last year, the Post-Gazette predicted that consumers would think hard about the food
supply, would want to know their sellers and producers and would demand food that is fresh, local and sustainably grown.
In 2008, expect that trend to go mainstream. More of us will shop at the stores that respect our needs. More of us will show
up at farmers markets and spend more time in the kitchen, cooking from scratch. Or at least assembling good-for-you
meals ..... The trend for local is being picked up by food manufacturers as well. Ready meals made with ingredients from the
same region in which the product is sold are hitting stores.
2. Vegetarian - This trend will continue to grow. Mark Bittman, author and journalist, just put out his latest tome: "How to
Cook Everything Vegetarian: Simple Meatless Recipes for Great Food." When asked why he wrote such a comprehensive
book on vegetarian cooking, Mr. Bittman said he "was seeing the handwriting on the wall" and that "the days of all meat, all
the time ... could not go on."
3. Green - Green-itude is rampant. Homeowners and eateries alike will be pressured to reuse, recycle, use renewable
resources and seek sustainably grown products. The National Restaurant Association has set up a Green Task Force. Soon
you'll see visible righteousness showing up as menus printed on recycled paper, uniforms made out of wholly natural
materials and a decrease in bottled waters. Come on, people, think of your planet!
4. Eating for health - With health and diet concerns front and center, watch for rating systems to keep score of "good-foryou-ness." Expect to hear about probiotics, a fancy word meaning friendly bacteria that benefit gut health. Yogurt has been
the go-to source for probiotics, but expect to see more advertised in cheeses, supplements and, good grief, even chocolates
from Callebaut ... If you wonder where the flavor went this year, notice that "low-" is a favored prefix for calories, salt and
fat. To make up for any absence of flavor, look for an increase in texture, as in "crispy" and "crunchy." Food manufacturers
are beginning to purge their products of superfluous additives. There will also be pressure to reduce high-fructose corn
syrup.
5. Kids are hot - Kids are the next gastronomic frontier, with a raft of cookbooks and cooking classes and camps showing
up in hotels and resorts. Parents are rebelling against so-called kiddie menus (pizza, fried chicken fingers, hotdogs) in
restaurants. Both adults and kids want child-size portions of real food from the regular menu. But watch out. Kids are being
targeted to buy high-priced, flashy-colored vitamin waters.
6. Super fruits - Look for high-nutrient "super fruits" to go mainstream. Mangosteen, a high-antioxidant fruit from
Southeast Asia, is making waves. Subtly sweet and a bit tangy, mangosteen is set to show up in juices along with goji
berries, acai and more pomegranate. But the yumberry may edge out the competition. The subtropical fruit, originally from
China, has a high antioxidant content and cranberry-like flavor ... and a made-up name, like kiwi.
7. Make mine hot and spicy - In '08, spicy food looms large, and the target market is, who do you think? Aging baby
boomers. As we grow older, we all experience "the graying of flavor." Our senses of smell and taste head south along with
our eyesight and hearing. Translation: Consumers will demand hot, spicy and bold flavors. If you can't take the heat, keep
Tums within reach.
8. Hispanic - Latino food is on a roll. The Hispanic population continues to be the fastest-growing demographic group in
the U.S. and is expected to reach the 50 million mark by 2010 ... Expect grocers and restaurants to pay attention to the
needs, preferences and shopping habits of this consumer group. Look for foods of specific regions, as well as countries such
as Mexico and Spain, to be spotlighted.
9. China boycott - The news is filled with reports of tainted food imports from China -- food contaminated with E. coli,
farmed fish grown in contaminated water -- and myriad recalls. Because food fears will trump the markets clogged with
cheap Chinese-made foods, much of the U.S. public will avoid Chinese products altogether.
10. Rise of Asian food - Even so (see No. 9), with Beijing the site of the 2008 Summer Olympics, the spotlight is on all the
foods of Asia. The foodways of China, Indonesia, Malaysia, Singapore and India pique our interest, but the rising star of the
stage will be Korea, as a cuisine, culture and commercial hub.
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ETCETERA . . .
Trend spotter Marian Salzman writes: "If you're fed up of asking the kids what they fancy to drink to be told "anything" or
"whatever", then the latest craze in Singapore is for you. Surprise snacks do exactly what they say on the tin – you've no idea what
you're getting. The brand Anything is fizzy and comes in various flavors (Cola with Lemon, Apple, Fizz Up, Cloudy Lemon and Root
Beer), while Whatever is non-carbonated (Ice Lemon, Peach, Jasmine Green, White Grape, Apple and Chrysanthemum flavored
teas).".
Calorie Control Council: Moderate changes are 'in'
for 2008
Posted 12/27/07 by the staff of the Ft. Lauderdale Sun-Sentinel. The Calorie Control Council predicts the following
five trends when it comes to dieting, weight loss and obesity efforts in 2008:
1.Convenience will be key. The schedules of Americans today are busier than ever and people are constantly on the go.
Consumers will increasingly prefer convenient, healthy food options over meals that require a lengthy preparation time.
When consumers were asked why they would choose to make a particular dish for a meal the top reasons were "it required
little or no effort" (53 percent) and "took little or no planning" (50 percent), according to the NPD Group's 21st Annual
Eating Patterns in America Report. Food options that can be eaten on the go will also prove popular with consumers, as
many products can now be eaten directly out of the container and fit in a cup holder.
2.Exercise will become a family affair. Families will focus on activities that allow them to interact while being more
active. Finding activities that are fun for everyone and making the activities a part of the regular schedule will become a top
priority in 2008. Such activities may include running/walking in the park, a friendly game of softball or soccer and going to
the gym as a family.
3.Food companies will help promote healthy messages. As part of the Children's Food and Beverage Advertising
Initiative, ten major food companies in the United States have pledged to voluntarily include healthier messages in
marketing to children, including incorporating "healthy lifestyle messages" into interactive online games.
4.Consumers will learn to "budget" calories. Consumers will better understand the role of reducing calories to lose
weight. By incorporating low-calorie foods such as diet sodas, light juices, and light yogurts, consumers can control their
calories while still enjoying their favorite foods. In fact, 86 percent of Americans (194 million) are using low-calorie, sugarfree products, according to the Council's consumer survey. In addition, foods with a lower energy density, such as fruits,
vegetables and broth-based soups, will be incorporated into a reduced-calorie eating plan.
5.Fad diets will be overshadowed by sensibility. Although numerous diet books on the latest quick fix to lose weight
will continue to be published, Americans will grow wary and instead opt for sensible, lifestyle choices.
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ETCETERA . . .
Kathie Smith, food editor, the Toledo Blade, writes: "Bottled water has been one of the fastest growing beverage products ever,
but recently in the United States and Europe some restaurants have stopped serving plain bottled water as consumers become more
aware of the environmental impact of shipping water from remote locations to local supermarkets. However, expect to see more
"functional" waters such as those with added vitamins and calcium and flavored waters often with artificial sweeteners."
Chicago Tribune: Junk-free, nutrient-rich and
green
Posted 12/26/07 by Janet Helm in the Chicago Tribune. Here's a look at the top 10 nutrition trends that we predict
will shape how we eat in the coming year.
● Junk-free foods - Mintel Global New Products Database predicts companies will be more aggressive in removing
additives, preservatives, artificial colors or flavors and "otherwise unknown ingredients" from products to have "clean labels"
and to make junk-free claims. Expect to see more products with ingredient labels that read like "a home recipe rather than a
chemist's shopping list."
● Naturally nutrient-rich - Even though sales of pumped-up foods and beverages have been soaring, a backlash against
heavy fortification may be brewing. Desire for authentic nutrition is what drove the popularity of pomegranates and made
the acai berry the king of all "superfruits" this year.
● Ethical eating - Growing concerns about the environment, animal welfare and fair trade are fueling companies to declare
their commitment to these issues on food labels. With "eating green" predicted to be even bigger in the coming year, stay
tuned for a wide range of eco-labels, ranging from carbon footprint and food miles to wild-caught and dolphin-safe.
● Phytonutrients - Move over antioxidants, the next frontier in nutrition is phytonutrients, according to Elizabeth Sloan, a
food trends analyst and owner of Sloan Trends, Inc. These natural plant compounds with names that don't exactly roll off
your tongue -- polyphenols, flavonoids, quercetin, lycopene, lutein and anthocyanins -- are about to go mainstream, Sloan
predicts.
● Better-for-you kids' food - Worries over childhood obesity and the influence of marketing to kids have forced a new
generation of children's foods. A positive nutritional profile will be the "cost of entry" for getting into the kids' market.
● Inner beauty - A big trend in Europe, beauty foods may soon be alluring U.S. consumers. Beauty-from-within products
(dubbed nutricosmetics or cosmeceuticals) are claiming to erase wrinkles, give you shinier hair and even make your lips look
fuller. A collagen-injected marshmallow in Japan promises the plump without the pain. Borba Skin Balance waters at
Sephora stores started it all in the U.S. Look for a new beauty drink next year from Coca-Cola and L'Oreal called Lumae'.
● Brain food - Certain food compounds -- from omega-3s in fish oils to flavonoids in cocoa -- may have the ability to
improve memory, sharpen concentration and even reduce the risk of Alzheimer's disease. Many of these new products are
fortified with DHA omega-3, including Breyers Smart! Yogurt ("boost your brain," it heralds) and Minute Maid Enhanced
Pomegranate Blueberry juice that claims to "help nourish your brain."
● Being good to your gut - It seems we've never been more interested in our intestines. Nearly 200 new products touting
digestive health benefits were introduced [in 2007], according to Datamonitor. Once limited to yogurt, these beneficial bugs
are now in cheese, milk, smoothies, juice, snack bars, cereals and soon chocolate.
● Foods with fullness - With our collective girth getting worse, Americans will remain hungry for foods that can help them
lose weight. Some companies are banking on satiety as the new diet buzzword. Look for more foods to promote hunger
control and showcase their rankings on the satiety index to help dieters stay on track.
● Eating to ease inflammation - Aging Baby Boomers are driving demand for "joint health" foods and beverages. Stores
will likely be stocked with more products promising pain relief, either from arthritis or exercise. The popular arthritis
supplement glucosomine is already showing up in beverages, including Minute Maid Active orange juice.
● Buzzwords for 2008 - Fresh; Natural; Local; Organic; No preservatives; Sugar-free; DHA Omega-3; Live and active
cultures; Vitamin D; Gluten-free.
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Ft. Worth Star-Telegram: Top 5 food trends for
2008
Posted 12/26/07 by Amy Culbertson, staff writer, Ft. Worth Star-Telegram. Here are our picks for the five food
trends that you'll be hearing the most about in 2008:
1. Probiotics - The functional-food trend will probably continue to run rampant, with producers adding all kinds of
nostrums to all kinds of products and touting them as formulations for the brain or for the heart, for older women or for the
overstressed. But expect to hear the most about probiotics -- beneficial bacteria. It's not just yogurt anymore; bacteriaenriched products are showing up all over the supermarket, from cereal to baby food to fizzy kombucha fermented-tea
drinks. Expect, too, to see more "prebiotics" -- foods that provide nourishment for the good-guy bugs in our digestive
system.
2. The bottled-water backlash - Once so chic, bottled water is becoming, as the Philadelphia Inquirer put it, "the
environmentally incorrect humvee of beverages." It's under attack for its effects on the environment, from its depletion of
water sources to its carbon footprint to the problem of all those discarded plastic bottles. Plus the fact that it costs more
than gasoline, while tap water, which is held to more rigorous contamination standards than bottled, is free.
3. Un-gobbledygooked labels - Food producers are beginning to feel pressure to remove the additives -- preservatives,
stabilizers, coloring; all those chemicals and such that you can't pronounce -- from their cans and packages. "In 2008," says
Mintel, "we will see more products with ingredient labels that read like a home recipe rather than a chemist's shopping list."
4. Fair trade - With organic food now solidly ensconced in the mainstream, look for fair-trade products to become the next
big focus of conscience-driven consumers. The movement seeks fair wages and treatment for workers in developing
countries.
5. Focus on salt - While health activists press for lower-sodium processed foods, upscale "designer" salts are going
mainstream. Black, pink, purple; flavored with aromatics; from the Himalayas or Peru -- fancy salts are moving from
specialty stores to supermarkets.
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Phil Lempert’s 2008 food predictions
Posted 12/26/07 MSNBC.com - The Today Show's Supermarket guru Phil Lempert recently looked ahead to the trends
he envisions in 2008.
● Trend No. 1: It’s all about the garbage!
It is not about local versus organic, although that seems to be where most of the debate still rests. We need to look at the
larger picture and develop a more long term plan. Like most retailers and brands you care about the planet, perhaps even
more than many of your customers. But whether it is about being green, figuring out how to measure the global footprint
for your products and production facilities or just trying to reduce waste, 2008 will clearly be driven by the headlines that
measure garbage. With cities and states working on legislation to tax or prohibit certain kinds of food and beverage
packaging, retailers have the opportunity to take a lead position and build relationships with the shoppers around
sustainability initiatives.
● Trend No. 2: Where did this product come from?
On the heels of a scathing report that not only questioned the systems and ability of the Food and Drug Administration on
food safety, but also reinforced the fragility of the consumers image of our food supply, this year MUST be the year that
confidence in our food supply is restored ..... Consumers are no longer accepting of the current way the food world and
government is doing business: delays of weeks before we hear about millions of pounds of ground beef contaminated with e
Coli, more than half a year to track a cow with Mad Cow Disease, and still waiting a year later for the final report on how
bagged spinach with e Coli made it to our stores’ shelves. Imported foods, whether they are from China or elsewhere, will
have to not only meet the U.S. standards, but be delivered with guaranteed inspections to have our shoppers’ confidence.
● Trend No. 3: It’s HOW much?
According to the USDA Economic Research Service, the average American spends just 10 percent of our household budget
on food. When we look in context and analyze other developed nations we clearly see that we do have the cheapest food
prices. And, yes I will be roundly criticized; perhaps that’s a bad thing ..... I am not suggesting that food companies run out
and increase their prices. What I am suggesting is that the drive to have the “cheapest food supply on Earth” is old-school
and needs to be forgotten. We need to shift our resources, and produce foods and ingredients where we can insure the
proper nutrients and safety procedures are in place — hopefully that occurs on American soil.
● Trend No. 4: The Aging of America ... AGAIN!
It’s an old story that is worth repeating, as this year could be the “tipping point.” The 76 million Baby Boomers start turning
65 years old in 2010, and while the impact of this generation turning 50 drew lots of attention but little impact, this time it
will be different. As the generation born (and loving) the spotlight has entered into their sixth decade of life we are
observing their incidence of major health ailments including diabetes, heart disease, high cholesterol and high blood
pressure actually double. We are seeing television ads that spend more time on health warning disclaimers than on actually
talking about the benefits of the medications ..... I would suggest that the antacids and scrip’s that deal with heartburn are
about to be replaced, with whole grains and probiotics, leading many shoppers to understand that good foods with good
science behind them, may in fact be the best cure-all.
● Trend No. 5: It's All About Relationships
[The trend] that continues year after year is - It’s all about relationships: relationships with our farmers, our suppliers, our
peers, our associates and most importantly ... the relationships with our fellow shoppers.
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IBM dishes five predictions for future; three
industry related
Posted 12/26/07 at CPIlive.net -- Drained by your commute? Blood-sucking utility bills got you down? Wondering if that
tomato in your dinner salad was really organic? The cures to those ills and more may arrive within five years, according to
IBM. The predictions surrounding food and health include:
● The company's crystal ball also revealed that the long-simmering trend toward "smart energy" devices will
proliferate wildly. "Dishwashers, air conditioners, house lights, and more will be connected directly to a 'smart' electric
grid, making it possible to turn them on and off using your cell phone or any Web browser," a company statement asserts.
● Even the act of eating will take on new meaning, in IBM's view: "You will know everything from the climate and soil
the food was grown in, to the pesticides and pollution it was exposed to, to the energy consumed to create the product, to
the temperature and air quality of the shipping containers it traveled through on the way to your dinner table."
● The report also suggests that doctors' ability to heal us will become even more astounding. Due to advances in Xray and audio technologies, doctors will gain "superpowers," according to IBM. Computers will also be able to compare your
health data to an ocean's worth of other patient records, helping with diagnosis and treatment, the company said.
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Andrew Freeman's 2008 Top Restaurant Trends To
Watch
Posted 12/21/07 in Hospitality.net. Andrew Freeman & Co., a leading hospitality and restaurant consulting firm,
released its 2008 Trend Watch list. Tapping into the pulse of the hospitality and restaurant marketplace for the coming year,
the Trend Watch lists the top restaurant/bar trends to expect in the New Year:
● Saline Solution - Artisan Salt: fleur de sel, sel gris, Hawaiian pink, Himalayan black; even smoked salt has appeared in
dishes from tuna tartar to salted caramel ice cream.
● The Aussie Invasion - OZ has arrived. Well beyond wine imports, menus are loading up with Aussie olive oil, honey,
fruit pastes, and seafood.
● The Lounge Around - More full-scale dining room menus and innovative bar menus are being offered in the lounge and
bars. Now, guests can relax, order as much or as little as they like, and be casual as friends come and go.
● Small Plates Go Global - From Japanese Izakaya, Indian Chaat, Middle Eastern Mezze to Spanish Tapas, the small
plates craze keeps going and growing in every kind of restaurant concept across the country.
● Artisans in Residence - From house-made salumi like prosciutto, sausage, coppa, salami, mortadella to house-cured
olives. Chefs take more pride in making everything in-house. You say salumi, I say salami.
● Blooming Chefs - Chefs with a green thumb are growing their produce, usually organic, on their own farms, behind their
restaurants, or on rooftop gardens. You can't get more local than this.
● The Cupcake Revolution - From delicious cupcakes with buttercream frosting to homemade Twinkies and old-fashioned
butterscotch puddings, nostalgic desserts remain a favorite. Now many are garnished with retro treats like Pop Rocks and
Caramel Corn.
● That Size Fits You Perfectly - Dishes now come in small, medium, and large portions to satisfy a wide range of tastes
and appetites. The entrée as we know it is not going away, but size does matter.
● Fine Dining Re-Defined - Diners still crave four-star cuisine and service, only now they want these experiences in more
relaxed settings.
● I Can Get It For You Retail - Fine dining goes retail. Like that pasta or hand-crafted teapot? Today, even the best
places have To-go sections or catalogs.
● Sweet Says Hello to Savory - Caramel with foie gras, sorbet in your soup, salt on desserts, and truly tangy frozen
yogurts - sweet and savory join forces with delicious results.
● Extreme Green - Obeying the mantra of SOL food (seasonal, organic and local) is almost the norm. Now, restaurants are
going completely sustainable with biodegradable disposable tableware, eco-conscious cleaners and a suite of green business
practices.
● Sexy Unisex Bathrooms - Please put the seat down when you're done. Unisex bathrooms are popping up in hot
restaurants, bars and lounges across the country. Will this be the end of long lines for the ladies?
● It's A Split Decision - A range of wine service options: by the glass, the bottle, the 2 oz. taste, even the quartino.
Quaffers have plenty of choices now. Still can't decide? Split the difference and get the half bottle.
● 99 Bottles of Beer on the Wall - Gastro-pubs with dedicated beer lists, featuring special brews, house-made drafts and
hard-to-find ales are all the rage. Adding to the experience are custom glassware selections and special pairing menus.
● Reaching Beyond Riesling - Gruner Veltliner and Blaufrankisch. These wines from Germany and Austria (and others
from beyond) may be tough to pronounce, but they are easy to drink and pair. Will we be Hungary for more next year?
● Bar None - The chef's new signature dish - bar snacks. Homemade pretzels, paprika tossed nuts and hand-rolled sesame
sticks take the place of stale popcorn and keep guests reaching for more.
● Shaken, Stirred, Muddled and Organic - Bar chef/mixologists get more creative with hand-crafted one-of-a-kind
organic cocktails utilizing fresh fruit, herbs, spices, vegetable purees, house-made syrups, and innovative infusions. More
and more bars now have a selection of organic beverage options.
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IDDBA’s What’s In Store 2008 Report On Shopping
Venue Trends
Posted 12/18/07 by the International Dairy-Deli-Bakery Association (IDDBA) -- Supermarkets are seeing the
largest sales growth in seven years, according to What’s In Store 2008, the trends report from the International Dairy-DeliBakery Association™ (IDDBA). But supermarkets still face stiff competition from other food outlets, including supercenters
and convenience stores, which are vying for a share of this $482.7 billion industry. Here are some of the venue trends
discussed in What’s In Store 2008:
● Supercenters - The number of supercenters more than tripled from 1996 to 2006, from 708 to 2,613 outlets; 62% of
American households shop at them, according to figures from the Nielsen Company. Supercenters are challenging grocery
stores’ bakery, deli, and dairy departments, holding 11% to 13% of the channel share in each of these departments,
compared to grocery stores’ 73% to 79% channel share, according to Times & Trends by Information Resources, Inc.
● Dollar Stores - Traditionally, the dollar store was the domain of lower-income households. That demographic seems to
have shifted to include more higher-income groups, as Grocery Headquarters reported that 50% to 70% of all households
shopped in a dollar store in the past year. Willard Bishop’s The Future of Food Retailing states that there were 20,543 dollar
store outlets in 2006, with $14.9 billion in sales and a 1.7% market share among food retailers. By 2011, there will be
27,696 dollar stores with sales of $20.6 billion and a food retail market share of 2%.
● Convenience Stores - Convenience store numbers increased to 145,119 by the end of 2006 according to TDLinx, a
service of The Nielsen Company (compare that with 104,600 convenience stores a decade ago). Their market share among
all food retailers was 16.2%. By 2011, food sales from convenience stores should reach $166.1 billion from approximately
148,131 outlets. Market share is predicted to remain steady. Meanwhile, convenience store operators are bracing for the
expansion of Tesco’s Fresh & Easy, the convenience store format of the retailing powerhouse from the United Kingdom.
Tesco is known for its operational efficiency and fresh prepackaged foods. Its convenience format provides top-quality graband-go sandwiches and entrées in a small store with about half a dozen checkouts. Tesco’s first Fresh & Easy store opened
in early November. Many analysts expect the chain to shake up America’s view of convenience stores and possibly prompt
other big operators into the format.
● Club Stores - This format, used mostly for monthly stock-up trips, increased in number of outlets to 1,240 in 2006 with
dollar sales of $63.5 billion and a market share of 7.4%. By 2011, store numbers should increase to 1,441, sales will reach
$84.2 billion, and market share will grow to 8.2%, according to Willard Bishop’s Future of Food Retailing. Households with
incomes of $75,000 and above are responsible for much of this growth, said Todd Hale, senior VP of The Nielsen Company.
● On-line Shopping - On-line food, beverage, and grocery sales continue to grow. Estimates of 2006 on-line grocery sales
range widely from $1.5 billion to as much as $6.2 billion. According to the Food Marketing Institute, the percentage of
Americans who buy food over the Internet has remained a steady 6% over the past few years. On-line food retailers come
in several forms, each with its own strength. “Pure players” operate from their own warehouses, while others are linked to
brick-and-mortar stores. A more recent addition to the field is on-line giant Amazon.com. On-line grocery sales could
increase as high-speed computer connections become more common and tech-savvy young consumers start shopping for
themselves. On-line retailers are expanding beyond computers and into PDAs and cell phones. SimonDelivers, New Hope,
MN, enabled its customers to order from anywhere using any wireless device with a Web browser.
● Meal Assembly Centers - The Meal Assembly Center (MAC) concept is approaching a decade in existence. The first
outlet appeared in 1999 and now there are more than 330 companies with over 950 locations in North America, according to
Deli Business. The (Cincinnati) Enquirer reported that MACs ringed up $270 million in 2006 sales. Consumers enjoy the
opportunity to prepare food themselves without having to clean up, and they like the menu options, which often include
restaurant-style selections. Given busy lifestyles these days, many consumers feel the MAC is a good compromise between
takeout and true from-scratch cooking. Sensing the competition, supermarkets are starting to enter the MAC business by
opening centers in their stores.
● Restaurants - Today, Americans spend 47.9% of their food dollars in restaurants. Restaurant sales in 2007 are projected
to increase 5% to nearly $540 billion. The restaurant industry has been affected by some of the same forces as the retail
food industry. Channel blurring has manifested itself as concepts cross over—for example, donut shops and fast-food
operators promoting their premium coffee. Manufacturer-branded foods are promoted in restaurants, and restaurantbranded products are showing up in retail food stores. Smaller satellite, or kiosk, formats are appearing wherever customers
can be found—including many supermarkets. To speed operations, fast food operators are using Internet- or call centerbased ordering and order confirmation screens and credit card terminals at drive-thru menu boards.
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Food in 2008: Safety And Sex Appeal
Posted 12/17/07 in WRAL.com -- AP writer J.M. Hirsch took a look at the trends he sees impacting in 2008:
● Local foods -- In marketing terms, "organic" has jumped the shark. Savvy food marketers today are latching onto the
latest child of the natural foods movement - local - and are trying to take it mainstream. As eco-sensitivity has grown,
consumers have questioned whether eating organic grapes from Chile is a particularly "green" choice. Now people want to
know how far their food traveled, and the closer the better.
● Varietal -- Where once it was enough to say where and how a food was produced, consumers now also want to know
the specific varieties of ingredients and breeds of animals it was produced with. As in, whether Macouns or Red Delicious
were used to make an applesauce. Or which breed of cow produced the milk used to make a particular cheese, and olive oils
pressed from specific varieties of olives.
● Food safety -- Repeated recalls of meat and produce have drawn attention to the sluggish and outdated American food
safety system, and the government has faced mounting calls for an overhaul ..... Expect food companies to be as nimble,
touting new and increased safety measures. The issue (including demands for a streamlined and effective government
agency to oversee the issue) also will get more headlines.
● "Bad" foods fight back -- Tired of being the nutritional bad boys, foods of questionable nutritional value are fighting
back. The white bread industry recently ran an ad saying eating enriched white bread may help improve your memory. Fatladen foods also are joining the fray. Unilever-owned Hellmann's recently had an ad that admonished, "It's time to say no to
fake food." New jars of Hellmann's mayonnaise are labeled "Real."
● New "sugars" -- Speaking of nutritional culprits, sugar had better watch its back. A growing variety of alternative natural
sweeteners, from honey-like agave syrup to ultrasweet stevia, are crowding grocers' shelves.
● Grocery stores get increasingly sexy -- The '90s were all about grocers becoming either massive superstores offering onsite banking, dry cleaning and enough varieties of bread, ice cream and frozen dinners to induce culinary stupor or sparse warehouses. Today, the trend is toward glamming up the grocery experience. You'll see lots of attractive displays
of prepared foods, as well as a deconstruction of the traditional aisle layout in favor of a more open market feel.
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10 Trends To Watch In The Meat Business In 2008
Posted 12/17/07 in Cattlenetwork.com -- Chuck Jolley, Jolley & Associates, picks 10 trends he thinks will influence
consumers in 2008:
1. Natural meat – Consumer skepticism fueled by the staggering increase in recalls will drive more of them to ‘all natural’
meats – no additives, no artificial ingredients, sustainably produced, grass-fed, raised next door by a little old lady who only
drove it to church on Sunday - you get the idea. Make it real, make it transparent and, whatever you do, don’t reduce it to
just another marketing slogan. By the way, exactly what is ‘unnatural’ meat?
2. Health specific – Specialized nutrition goes main stream as an aging population finds itself actually requiring it. Bottled
water got injected with caffeine and vitamins. Yogurt was inoculated with ‘good’ bacteria to promote better colonic health.
Meat, especially what we currently call ‘processed’ meat, will go down that same rapidly expanding nutritional highway.
Bologna with calcium added for little old ladies worried about bone density? Hey, it worked for the Florida orange juice
crowd!
3. Greener Than Thou – Major food and beverage manufacturers are jockeying for marketing positions that will give
consumers the impression that their businesses are carbon-conscious, whatever that means. Build a story about how your
chicken and cattle are low impact campers or your packaging is environmentally sensitive and you’ll have to call in rent-acops to manage crowd control in front of your products in the meat case.
4. Functional Foods – New technologies make it possible to make healthier products in new categories. Consumers
shudder at the thought of taking too many pills but they’ll line up to eat foods that promise the same pharmaceutical
advantage. Probiotics in yogurt and anti-oxidants in cranberry sauce are two examples. Why take an iron pill for your
anemia problem when you can get the same health advantage from 6 ounces of red meat? It’s time to redefine terms here:
‘health specific’ adds something to the product; functional foods promotes the benefits already in the product.
5. Nostalgia–on-a-plate – Aging consumers are longing to return to times when things were simpler and they still had a
full head of hair. It’s a “Back to the Future” thing for aging hippies. Give them what they loved in the Fifties and Sixties – the
meatloaf and pot roast Momma used to make - and they’ll thank you with their wallets. Think of it as blue hairs in search of
blue plate specials.
6. Lifestyle products – Brands positioned as part of a way of life will grab a bigger share of market. Want a piece of the
back-to-nature crowd? Give them a meat product in a package they can toss in their backpacks and take into the woods. Try
to think several steps beyond beef jerky, though. Aiming at the self-important, on-the-go crowd that doesn’t have the time
to do even the simplest meal prep? How about an individually wrapped hot dog in a bun, ready to pop into the microwave?
It was a surprise marketing hit this past summer. Maybe put it in a self-heating package next?
7. Brand partnering – Look across the aisle in the supermarket for your next business partner. Jamba Juice did it when
they entered into a licensing agreement with Nestlé and Kraft did it when they peered down the corporate hallway and
created Lunchables a decade ago – Oscar Mayer teamed with Ritz, Butterfingers and Capri Sun to create a mutually
beneficial sales bonanza. Can a niche producer of prepared meats team up with a small produce company and a pasta
company to put a triple-branded meal in the meat case or next to the frozen pizzas? It’s the way people actually buy dinner
components today but maybe note the way they’ll do it next year, especially if you can give them convenience AND quality.
It’s a very warm idea that should get hotter.
8. Locavorism – Thanks to Al Gore, environmental sensitivity will explode and it feeds right into the eating locally
movement. Getting fresh berries in January from Chile does seem like a waste of precious fuel, just like lamb from New
Zealand, ground beef made with trim shipped in from Australia and Prosciutto from Italy. Maybe those protectionists at RCALF have a point, after all. They’re just not playing the right tune. Here in Kansas City, we’ve got access to excellent
‘locally grown’ beef just an hour down the highway, lamb from Denver, and Burgers' Ozark Country Cured Hams is just east
of here.
9. Heat-and-eat is the new ‘scratch’ cooking – For Sunday dinner, grandma grabbed the first rooster that ran by her
outstretched hand. A little ax and knife work, some feather plucking and a few hours in a wood-fired stove put a meal on
the table. Mom went down to the corner butcher and picked up a New York dressed hen. My wife picks up boneless chicken
breasts. My daughter grabs something at Boston Market. Can you see the direction we’re heading in basic food prep? If
you’re in the meat business and aren’t planning to do almost all the cooking for the next generation, plan on being out of
business.
10. Full fat feeding – My friend Gary Malenke is in the pork business which meant dealing with Yorkshires, Hampshires,
and Durocs. A few years ago, he noticed the trend toward healthier, low-fat pork had produced a dry and almost taste-free
‘all white meat.’ Today, Mr. Malenke has a nice business selling pork from Berkshires, full fat hogs like my grandma used to
raise (see point 9). The Boston Globe called these little piggies “. . . a heritage breed, the livestock equivalent of heirloom
tomatoes.” Foodies, more concerned about taste than health, are driving this counter-trend.
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Innova Database -- 'Natural' Trend to Lead Pace in
2008
Posted 12/13/07 in Food Ingredients.com -- The following trends predictions for 2008 come from Innova Database:
1. Go Natural – Growing consumer skepticism of additives and artificial colorants will lead to a further rise in the adoption
of natural ingredients. Companies who make the transition to natural products will be even keener to highlight this. Pepsi
Raw, a premium product with high fructose corn syrup replaced by cane sugar, will be one of the first mainstream launches
in this area.
2. Condition Specific – Specialized nutrition is no longer a niche sector, as more and more of the population finds itself
requiring it. Danone's acquisition of Numico indicates their aspirations, while DSM's launch of InsuVital demonstrates that
mainstream products could soon be available in the race to prevent chronic conditions like diabetes.
3. Greener Than Thou – Most of the major food and beverage manufacturers are aiming to give consumers and indeed
shareholders the impression that they are carbon conscious. The latest packaging moves are aimed to further declare this.
4. Novel Functional Applications – New food technologies will make it possible to increase the drive for healthy products
in new categories. Probiotics in chocolate is just one example of a future food, where consumers are given yet another
option for achieving their dose of a health ingredient or nutrient.
5. Forward to the Past – Consumers are longing to return to times when things were that bit simpler and nostalgia is rife.
Companies are relaunching previously dropped products like Cadbury’s Wispa (as a limited edition) to answer their nostalgia
demands. Products that are marketed to give the impression of “like mom/grandma would’ve made it” are being launched or
repositioned with increasing frequency.
6. Interactive Products – Brands are often positioned as more than just products, but ways of life. Packaging has long
fulfilled more than just a role of encasing and protecting a product but packaging developments such as glow-in-the-dark
and temperature sensitive cans and Coke's upcoming launch of the Sprite cooling bottle, indicate a trend towards packaging
that offers more.
7. Less is More – Packaging that uses less plastic to save on material costs or packaging that is lower in weight such as a
diverse range of new closures is being increasingly adopted. Coca-Cola is already introducing reduced weight bottles.
Countering this trend are larger and simpler formats that deal with the needs of older people who have difficulty opening
some packaging formats.
8. Taking the Brand Further – Taking an established brand into an entirely new sector is hardly a new concept, but some
mass moves have been in evidence in this area of late, particularly by Starbucks who have entered ventures with Pepsi,
Kraft and Hershey's. Jamba Juice is another company that will be seen outside of foodservice, through a licensing
agreement with Nestlé.
9. Private Innovation – Own-label brands have traditionally been "inspired" by branded manufacturers in the launch of
new products. Some recent exceptions, such as Aldi Süd's early adoption of Huhtamaki's Cyclero packaging indicate that this
is no longer the case.
10. Beautiful Day Arrives – Danone's Essensis launch proved to be a good one, with introductions following in several
European markets. Other beauty products are bound to pop up in the upcoming months, including Emmi’s super premium
Beauty Case. Meanwhile men's beauty products have been one of the key trends in cosmetics in the last couple of years and
it is only a matter of time before the food industry begins to exploit this potential market.
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Consumer Demand for Ways to Fit Quality Meals
Into Hectic Schedules Shape Restaurant Trends in
2008
Posted 12/13/07 in Drinks Media Wire -- Research released today by the National Restaurant Association shows that
Americans today are hungry for new experiences, easy-access solutions and variety, and this will be reflected in restaurant
services and on menus in the coming year
● Eating Healthy: With increased consumer emphasis on health, restaurants are responding to trends with nutritious
options and variety in portion sizes. More than three-quarters of American adults (76 percent) say they are trying to eat
more healthfully in restaurants now than they did two years ago, and close to the same percentage of teenagers (ages 1217) say they try to eat nutritiously when dining out (73 percent). Eighty-seven percent of adults also say there are more
healthy options available at tableservice restaurants than there were two years ago, and 83 percent say the same about
quickservice establishments.
● Going Green: Another larger societal trend is becoming a factor in restaurants as well – going green. So far, the majority
of environmental efforts in restaurant are taking place in the kitchen through water- and energy-saving equipment, but
these efforts are also moving into other areas with low-energy light-bulbs, supplies and packaging made of recycled or
alternative materials, and waterless urinals. A smaller proportion of restaurants are taking its eco-commitment to menus as
well, with organics, and sustainable seafood and meats, however current supply of these products is limited. Consumers are
definitely paying attention, as more than six out of 10 (62 percent) say they are likely to choose a restaurant based on how
environmentally friendly it is.
● Food To Go: From curbside to cyberspace, operators are also delivering more choice to their customers when it comes to
takeout, curbside pickup, drive-thru, catering and delivery options, and guests welcome these options. For example, 47
percent of adults say they would use curbside takeout if offered by their favorite tableservice restaurant, and 54 percent say
they would use delivery if offered.
● Ordering Options: Also a growing consumer trend is interest in more options to place orders, including online, by fax or
via cell phone. In restaurant dining rooms, self-ordering and payment systems draw consumer attention. While only a small
percentage of restaurants currently offer it, 44 percent of consumers say they would be likely to use an electronic ordering
system at their table if offered and 53 percent would utilize electronic payment systems at the table. In quickservice
restaurants, 57 percent of consumers who have not used a self-serve ordering terminal say they would if it was offered.
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"9" Trends Predictions for 2008
Posted 12/12/07 in The Morning Cup -- Morning Cup publisher and editor Bob Messenger predicts key trend he thinks
will emerge in 2008:
1. An emerging momentum to help educate consumers about the use of nanotechnology in food and
beverage applicat6ions. We'll start seeing more media coverage of nanotechnology. Activist groups will begin their
scrutiny of this new, and promising technology, but their spin will be negative. And more food companies will dip their finger
in the nanotech pool by exploring future possibilities. Nanotech is here in segments like packaging, but the next logical step
is its integration into food and beverage and how it can play a huge role in helping consumers manage their health.
2. The beginning of an explosion of high quality, branded salt alternatives making their way into mainstream
retail channels. Like it or not, salt has been irreversibly tarnished by bad press, government warnings and negative
research, and consumers will step it up in reducing their consumption of salt. And this will open the door (and the minds of
consumers) to more healthful salt alternative options.
3. The evolution of super-mini-meals and sides to accommodate the popularity of smaller portions. If the
research is true that many Americans are finding favor with eating more than three times a day, to as much as five or more
times a day, but consuming smaller portions, then it's logical that we should start seeing 150- to 200-calorie hot and cold
options (one step above the 100-cal snack packs). Right now the 100-cal options are more like snacks than meals, while the
150-200-cal options will be actual mini-meals. I.e., frozen or refrigerated microwaveable meals one-half the size of
traditional micro-meals.
4. A major soft drink manufacturer announcing that it will change from plastic to glass packaging to
accommodate the anti-plastic momentum sweeping the globe; a beverage will be more expensive this way but
should receive widespread support from consumers concerned about environmental issues. And even if plastic is not
abandoned altogether, there will at least be a glass-bottled option for consumers to ponder.
5. A slight stall (or slower growth) in the fresh and locally-grown food momentum (i.e., shopping at farmer's
markets and roadside vegetable and fruit stands), not because it isn't a good idea, but because there is no 'critical mass' to
the movement. Plus, many supermarkets are now making great strides in bringing such locally-produced foods into their
environment. One concern to ponder -- what the markets and roadside stands sell is raw product and there's no way of
knowing for sure that such products are truly organic or safe for consumption -- we have to take the word of the farmers.
Just to clarify, this remains a trend but I think it will eventually gain its biggest foothold at the supermarket level.
6. A sharp decline in growth in the super-congested energy drink segment. There's just so much space on retail
shelves and way too many of these products flying out of the pipeline. The game is now more about marketing clout and
less about content, and the big players are going to capture the category and knock the little, flash-in-the-pan players into
internet-only sales.
7. More fast growth for companies like Amy's Kitchen and Birds Eye that produce vegetable-driven meals and
entrees. Birds Eye's single-serve Steamfresh line is pure genius and right in step with America's growing interest in
healthier, more nutritious food choices. What puts marketers like these two in the forefront of change in our food culture is
their understanding that 'plain, old' vegetables don't cut it with consumers and that convenience and flavor-enhancement
can propel the popularity of these products. In fact, I predict Birds Eye will eventually extend the Steamfresh line to include
new, seasoned or ethnically-flavored single-serve veggie options.
8. A growing number of meat manufacturers coming to grips with public concerns about red meat
consumption (as in, red meat's recent link to cancer), by developing more single-serve opportunities and smaller portions
that allow consumers to better manage their meat consumption. Some of that's going on already, but it will intensify in 2008.
The growing popularity of veggie-based foods coincides with the continuing decline of meat consumption; the industry has
to meet it with products that scream convenience and 'reasonable' portion.
9. The development of beverage products that assist Americans in getting a good night's sleep. Research and
media reports in 2007 have begun to focus on the erratic sleeping habits of Americans. I see food scientists beginning to
look at ingredients for beverages that will facilitate a person's ability to sleep well. We have 'caffeine' and other stimulants to
keep them awake and alert; now we have to find ways to help them achieve a restful state. I think we will see efforts in that
direction in 2008.
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Foodservice Predictions From Restaurant Guru Michael
Whiteman
Posted 12/6/07 in NewYorkMagazine.com -- Restaurant guru Michael Whiteman’s trends [predictions] are even more
disturbingly freaky than were the NRA’s but seem mostly accurate to us. Here’s how they break down:
● “Speed trumps everything.” Whiteman is convinced that the food-service business has to get with the wireless era.
We’re not so convinced about this one, although the dream of having food waiting for you when you get somewhere is one
we can relate to.
● “Exploiting the niches.” Seviche bars. Chocolatiers. Pudding stores. Bar Mozza … yeah, we’ll buy that one. Too true!
● “Gastro-bartenders.” The rise of the celebrity mixologist. Milk and Honey, Flatiron Lounge, Tailor, Pegu Club, et al.
● “Nutritional scoring.” Apparently a number of health-scoring systems are on the way, as various food products jockey
to protract our span. Whiteman thinks they’ll just confuse consumers.
● “Innards and odd parts.” See Chang, David; Batali, Mario; Pelaccio, Zak; and all the other big chefs now worshiping at
the altar of Fergus “Nose to Tail Eating” Henderson. There’s no question that this is a big one.
● “This trend may go nowhere — dessert restaurants opened by pastry chefs.” The title says it all. Whiteman, a
traditionalist, is appalled by weird savory desserts and thinks most diners will be too.
● “Gastronomy for children.” Cooking classes and special menus for children? We can only hope this isn’t true. Knowing
what foodie parents are like, though, we have to admit it might be. Ew.
● “Hamburgers go over the top.” Whiteman doesn’t actually think that America will be eating Kobe or chorizo burgers
anytime soon, but he sees a “trickle-down effect” already in play, as with Burger King’s Angus burger, Wendy’s Baconator,
and the like.
● “Small is still big, but for how long?” The tapas trend is coming to a close, Whiteman predicts, but still has some legs
before its inevitable demise.
● “Ethical eating and getting the junk out of food.” Less impressed with sustainable food movement than the NRA
(who made it half of their trends), Whiteman does see this as a potent trend, adding in a warning about a “potential
backlash against bottled water.”
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Junk-free tops Mintels 2008 food trends for Europe,
elsewhere
Posted 11/30/07 in FoodNavigator.com -- Cutting out the junk will be a major for manufacturers in 2008 said Mintel in
its prediction of trends to shape food for the next 12 months, as consumers buy into natural and environmentally-friendly
products.
● Mintel predicts that even more companies will take steps to remove artificial colors, preservatives, flavors and
"otherwise unknown ingredients" from their products next year, so as to make junk-free claims and have 'clean' labels.
It expects that ingredients list "will read more like home recipes than chemists' shopping lists".
● Mintel predicts that manufacturers will put more information on their labels, such as where ingredients come from,
how they are manufactured, and how they are packaged. This is all in a bid to be more transparent, and cater to interest in
local sourcing and product origins.
● Ethical and environmental concerns also figure high in the predictions, with manufacturers changing the way
they talk about their carbon footprint. However, rather than making environmental and carbon footprint claims on food
products themselves, Mintel expects companies to make them on their websites - where there is considerably more space to
explain what they mean. This is because "consumers simply don't know how many miles are too many or what level of
carbon footprint is an acceptable one".
● As for Fairtrade food and drink products, these are well established in Europe, but Mintel expects them to start
making a splash in other global market too, like the US, Latin America and Asia.
● Consumers are realizing that the bottled water they buy may have been shipped from far away. Moreover, bottled water
comes in plastic containers which, although recyclable, still have more of an impact than filling a glass from a tap. Although
product innovations such as flavored and functional waters with added bioactive, vitamins and minerals are creating
differentiation, the message from Mintel is that if a consumer is just thirsty, they will go to the kitchen sink not the
supermarket.
● Old-fashioned food. Part of the natural trend involves taking a look back at the way we used to eat, in the days before
our food was processed and artificial additives came into play. In this vein, Mintel highlights new interest in ancient grains
like amaranth, quinoa, teff, millett and kamut and expects them to move from niche to mainstream markets. "Companies
will focus on the whole grain nature of these grains and also on the fact that many are gluten-free," said Mintel. "Expect to
see more everyday products appearing with these new, yet old grains."
● New markets for food ingredients. Finally, Mintel said that food ingredient manufacturers could start seeing new
opportunities opening up… in non-food products. Increasingly, ingredients like superfruits and natural extracts are turning
up in cosmetics and beauty products, and even household cleaning products. "Although not always the case, some food
ingredients will maintain their functional benefits in non-food products (e.g. superfruits and their antioxidant content)."
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Datamonitor Releases Top 10 Food Trends For 2008
Posted 11/28/07 in AMonline.com -- With the new year fast approaching, new product developments promise better
health and happier taste buds in 2008. Datamonitor’s Productscan Online takes a look at trends in consumer packaged
goods for the coming year.
● Probiotics, beyond yogurt – Probiotics are finally hitting the mainstream, courtesy of launches like Dannon’s Activia
yogurt that achieved more than $150 million in first year sales in the U.S. But probiotics aren’t limited to yogurt. In 2007,
they moved into cheese with Kraft LiveActive Cheese (new in the USA and Canada) as well as other dairy products and there
are indications that chocolate might be next. Chocolate supplier Barry Callebaut is out with new technology that enables the
creation of a probiotic chocolate bar. Procter & Gamble is also jumping on the probiotic bandwagon with its new Align Daily
Probiotic Supplement.
● Organic foods for kids – Growing controversy over marketing practices involved in selling foods aimed at kids is
providing an opening for organic food and beverage producers. Organic product makers are just beginning to aggressively
target the kids’ market. In the USA, Amy’s Kitchen now offers Amy’s Not Just for Kids Meals Frozen Entrees, while Honest
Tea is gearing up for the younger set with Honest Kids Organic Fruit-Flavored Thirst Quenchers that are said to contain half
the sugar and calories of other kids’ drinks.
● Fresh is best – The talk of food retailing is Tesco’s opening of numerous Fresh & Easy Neighborhood Market convenience
stores in the West Coast. The UK’s largest food retailer, Tesco hopes to reinvent the convenience store as the destination for
fresh food. While it is too early to judge how Tesco’s effort is going, “fresh” is indeed hot. New frozen foods that are cooked
with steam in special microwave packages like new Rosetto Steam’n Eat Ravioli in the USA are an up-and-coming “fresh”
trend. The number of new food products launched in the USA that either use or are designed to use steam as a cooking
method tripled between 2005 and 2007, according to Productscan Online.
● Superfruits for the masses – High nutrient “superfruits” like acai, goji berries, noni and even pomegranates have
recently been popping up in a widening array of food and beverage products sold though health and natural foods stores.
Look for “superfruits” to go mainstream in 2008 as larger companies begin to get into the game. 2008 could also be a great
year for emerging superfruits like yumberry. This subtropical fruit has been harvested for over 2,000 years in China, but is
new to most of the rest of the world. Hailed for its high antioxidant content and cranberry-like flavor, the yumberry is the
basis of a new line of drinks in the USA from Frutzzo Natural Juice including Yumberry Cherry and Yumberry Pomegranate
blends.
● Out of Africa – In a world that is getting smaller by the minute, the continent of Africa remains a mystery for most. That
could be changing. We are just beginning to see an influx of African ingredients like shea butter and baobab oil into new
non-food items like skin creams and cosmetics. For foods, hot peppers like African Birds Eye Chili – also known as Peri-Peri –
are beginning to appear in new sauces and condiments. And flavors from North Africa like couscous, for instance, are also
gaining ground.
● Sleep soundly – “Early to bed, early to rise, make a man healthy, wealthy and wise,” said Benjamin Franklin in Poor
Richard’s Almanac. With nearly 13 percent of Americans leaving for work before 6 a.m. (up from 9 percent as recently as
1990), most have mastered “early to rise.” “Early to bed” is a different animal and as research shows a link between lack of
sleep and obesity, look for a growing market for sleep aids and stress-relieving products that promote sleep like Nakazawa
Adult Milk in Japan. This new milk comes from cows milked at the break of dawn and is naturally high in melatonin, a sleep
aid. Also, look for new products based on the amino acid gamma-aminobutyric acid (GABA), which is lauded for its stress
relieving properties. Jones Soda recently secured the rights to this ingredient in the U.S. and expects to use it in new
beverage products.
● Crunch Time – Making food “better for you” without stripping it of the things we all love is a challenge for food scientists.
Increasingly, this challenge is being met with new products that deliver a hearty crunch that can help make up for reduced
fat and calories. According to Datamonitor’s Productscan Online database of new products, the number of worldwide new
product reports touting “crunchy” or “crispy” tastes doubled between 2002 and 2006. Recent new products going down this
route include McCain’s Frozen Popcorn Potatoes, Masterfoods USA’s new Generation Max Snickers Clusters and Kellogg’s
Club Puffed Multi-Grain Snack Crackers, all new in the USA.
● Bold flavor – One consequence of aging is that our sense of smell and taste can start to diminish by the time we hit our
40s. To make up for this sensory loss, consumers are demanding hotter, spicier and bolder flavors. Sales of hot and spicy
salsas are rising, as are bolder cheeses. According to the Wisconsin Milk Marketing Board, retail sales of blue cheese rose
6.3 percent in 2006. Datamonitor’s Productscan Online notes that mentions of the word “spicy” for new foods & beverages
doubled between 2003 and 2006. Look for bold flavors to pop up in brand new areas. It’s already happening in Portugal
where Adagio Moments Yogurt Drink was launched in a Spicy flavor earlier this year with a blend of chocolate chips,
strawberries and chili peppers.
● Power up with caffeine – Caffeine lovers are in luck these days. It used to be that coffee and soft drinks were among a
handful of products containing caffeine. Not anymore. In 2007 alone, caffeine has found its way into sunflower seeds, mints,
potato chips, jellybeans and even instant oatmeal. Next up is hot chocolate, the traditional kids’ beverage that now has as
much caffeine as a cup of coffee with new Swiss Miss Pick-Me-Up Hot Cocoa Mix with calcium.
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