Prepared Foods November 2011

November 2011

www.PreparedFoods.com

Appetizers: Big Flavor, Global Accents page 11

Refreshing the Beverages page 19

Desserts’ Sweet Success page 29

Entrees: Centering on Center of the Plate page 39

Sauces & Seasonings: Adding Flavors Page 47

Hot Emerging Cuisines page 53

Save the Date! R&D Applications Seminar in Chicago page 9

Revamped Website! NutraSolutions.com

PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Evolutionary, Revolutionary, Introducing Nexira A new creation is emerging from nature… CNI, global leader in gum acacia, and Bio Serae, premier supplier of nutraceutical ingredients, combine their skills to become Nexira. The synergistic growth of Nexira will provide customers additional advantages: • Innovative ingredients portfolio – functional & nutraceutical benefits • Strong technical service and formulation support • Proprietary processing technologies • Global supply chain assurance • Regulatory leadership Customers can be certain that Nexira will continue to provide excellent service, maintaining the reputations of both CNI and Bio Serae.

Learn more about Nexira at:

www.nexira.com Visit us at FIE: Booth 3D33

See Food Master-INGREDIENTS, p. 30-31

™

Ultragrain Pasta . Whole grain nutrition. Mainstream appeal. You’ve heard of Ultragrain ®, the patented whole wheat flour that was instrumental in making whole grain white bread mainstream. Now, we’re bringing that same great thinking to pasta. Introducing Ultragrain Pasta™—the pasta that combines whole grain nutrition with the taste, texture and appearance of the traditional pasta your consumers know and love. Made from a blend of Ultragrain and traditional semolina, Ultragrain Pasta offers a mild flavor, light color, speck-free appearance, al dente bite and outstanding performance, even in freeze-thaw and retort applications. Choose from Ultragrain Penne, Spaghetti, Macaroni, Rotini, Lasagna and 9-Grain Orzo. Ultragrain Pasta. Whole grain nutrition with a whole new level of mainstream appeal. To order: Contact J.M. Swank at (866) 717-9265 or email [email protected], or contact your current distributor. Pasta producers interested in reformulating with Ultragrain, contact ConAgra Mills ® at (800) 851-9618 or email [email protected].

PENNE

9-GRAIN ORZO

LASAGNA

ROTINI

SPAGHETTI

MACARONI

See Food Master-INGREDIENTS, p. 37-39 ©ConAgra Foods, Inc. All rights reserved. Ultragrain ® flour is protected by U.S. Patent Nos. 7,419,694; 7,425,344.

jmswank.com

staff

& 21&(37 WR

& 2 0 0 ( 5& , $ / , = $7 , 2 1 .H \6HUYLFHV,QFOXGH •Prototyping •Product Development •Technical Problem Solving

0(5/,1 '(9(/230(17

®

PreparedFoods.com NutraSolutions.com FoodMaster.com A Publication of BNP Media II, LLC Editorial and Sales Offices 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60106 847-405-4100

Publisher Michael Leonard 847-405-4024 [email protected] Editorial [email protected] Chief Editor Claudia Dziuk O'Donnell 847-405-4057 Managing Editor Julia M. Gallo-Torres 630-962-0093 Business/New Media Editor William A. Roberts, Jr. 630-962-0089 Associate Editor Barbara T. Nessinger [email protected] NutraSolutions.com Kelley Fitzpatrick Content Editor, [email protected]

Contributing Editors &RQWUDFW)RRG %HYHUDJH3URGXFW'HYHORSPHQW6LQFH 6HYHQRIWKH7HQ/DUJHVW)RRG&RPSDQLHV,Q$PHULFD &KRRVH0HUOLQ)RU'HYHORSPHQW:RUN

Mary Chapman • Lauren Edwards • Eric Giandelone Aimee Harvey • Elizabeth Mannie

Production & Art

: : : 0 ( 5 / , 1 ' ( 9 ( / 2 3 0 ( 1 7 & 2 0

Production Manager Nann Barkiewicz 248-244-6431 [email protected] Art Director Karla Fierimonte [email protected]

Sales Midwest-Southeast & Canadian Sales Greg Szatko 630-699-3638 [email protected] East Coast & European Sales Ray Ginsberg 856-802-1343 [email protected] West Coast-Southwest Sales Wayne Wiggins 415-387-7784 [email protected]

Marketing Corporate Reprint Manager Jill L. DeVries 248-244-1726 [email protected]

New Products Conference R&D Applications Seminar-CHICAGO R&D Applications Seminar-EAST Margaret Whalen 847-405-4071 [email protected]

Clear Seas Research Executive Director Beth A. Surowiec [email protected]

Circulation Group Audience Development Manager Amy Schuler Corporate Fulfillment Manager Megan Neel Audience Audit Coordinator Carolyn M. Alexander

Subscription Information: Tel. (847) 763-9534, Fax (847) 763-9538, [email protected]

BNP Media Helps People Succeed in Business with Superior Information 2

November 2011

●

www.PreparedFoods.com

Average consumers have thousands of taste buds on their tongues. This powerful army of judges makes the final decision as to whether your lower-sodium, reduced-fat, or reduced-sugar products are purchased and consumed again and again. At IFF, our expert creative team uses proprietary materials and technologies to develop authentic flavor profiles for delicious, healthier products people love. Put IFF’s global leadership in flavor creation to work for your brand’s healthy product. Visit iff.com today.

International Flavors & Fragrances Inc.

See archived articles on www.PreparedFoods.com

November 2011 A BNP Media Publication Vol. 180, Issue 11

table of contents 2011 foodservice annual 11

Menu Trends: Appetizers—Big Flavors, Global Accents and Value Appetizers are an easy cut for consumers to make, unless they possess great, craveable flavor. Global flavors, street foods common in other countries, Asian flavors, small portions and offering what consumers consider a good value are driving the segment.

19

Menu Trends: Refreshing the Beverages Frozen refreshments were on the rise this year, while coffee remained a stalwart of the category. But, milk continues to face opposition, particularly in school cafeterias, which saw a pair of major launches geared around health and convenience.

29

Menu Trends: Desserts’ Sweet Success After tightening their belts during the recession,

© iStockphoto / supermimicry

consumers are once again clamoring for the end-of-the-meal treat. New twists on traditional

Prepared Foods’ 2011 Foodservice Annual This issue of Prepared Foods offers an overview of the latest trends and happenings among food and beverages appearing in the nation’s restaurants and other foodservice establishments. An examination of menu trends—from appetizers to desserts—offers insight on how to stay on the cutting edge for grocery and foodservice products alike. 4

November 2011

●

www.PreparedFoods.com

desserts, ethnic flavors and mini-portions define today’s most popular items.

39

Menu Trends: Entrees—Centering in on Center of the Plate A variety of sandwiches, burgers and other entrees cater to customers’ contradictory demands for innovation and comfort, convenience and customization.

47

Menu Trends: Added Flavors—Trends in Sauces and Seasonings Restaurant operators are using sauces and seasonings to bring new flavor profiles to their usual dishes. While traditional sauces, such as barbecue, gravy and mayonnaise, are still popular, chefs are creating new, signature flavors that sometimes include ethnic ingredients.

53

Menu Trends: Hot Emerging Cuisines Ethnic cuisines are a popular part of American menus. Mediterranean, Indian and Caribbean foods are appearing more often in restaurants and are ready to take their place in the restaurant spotlight.

culinary creations 58

Flavor Secrets: Soups of Mexico

59

Flavor Secrets: Sweden—Land of Vibrant Flavors

r&d applications 61

R&D Applications: From Lab-scale to Full Production

Fhej[YjiWdZh[fW_hi ZWcW][Z>W_h"DW_bi WdZIa_d 8ncVi^cZœ=CH^hVgZkdaji^dcVgn XdhbZXZji^XVa^c\gZY^Zci Xdbeg^hZYd[HdajW^a^oZY@ZgVi^c! VegdiZ^c[djcYcVijgVaan^ci]Z WdYn#8ncVi^cZœ=CHhjeeaZbZcih i]ZWdYnl^i]W^d"VkV^aVWaZ @ZgVi^cl]^X]V^Yh^cegdiZXi^c\ VcYgZeV^g^c\YVbV\ZY=V^g! CV^ahVcYH`^c#8ncVi^cZœ=CH^h Xa^c^XVaanegdkZcidWZZ[[ZXi^kZVi *%%b\eZgYVn š>W_h09b_d_YWbbofhel[dje h[ZkY[^W_hbeiiWdZ_cfhel[ ^W_hijh[d]j^"i^_d[WdZbkij[h

62

R&D Applications: Snap, Crackle—Pellets

šDW_bi0Fhel_Z[i_cfhel[Z ijh[d]j^

63

Abstracts

šIa_d0H[ZkY[iÓd[b_d[i WdZmh_dab[i

Flavor-masking agents for functional ingredients; super cranberry powder;

HdaYjcYZga^XZchZ[gdb@ZgViZXAiY#

probiotic- and yeast-based natural health solutions; the latest industry news from “The In Box;” and more.

Roxlor International 1013 Centre Road Suite 106 Wilmington, DE 19805

p. 302-778-4166 f. 302-999-8155 e. [email protected] www.roxlor.com

REGISTER TODAY FOR COMPLETE ACCESS TO PREPAREDFOODS.COM! Prepared Foods provides information on global new product introductions, culinary trends, ingredient technology and practical applications.

WELCOME TO THE ALL-NEW REDESIGNED PREPAREDFOODS.COM FOODMASTER

PRODUCTS

THIS JUST IN

PreparedFoods.com FOODMASTER.COM FoodMaster.com is where the buying process begins in the food and beverage manufacturing market. Find buyers by ingredient, equipment or health and wellness products. You can also search by company or product category. Get videos, catalog pages, white papers and product announcements in the click of a second!

PRODUCTS A turn-key approach for finding articles, videos, recent news and more on these product categories: • • • • •

Bakery Dairy Meat, Poultry & Seafood Snacks & Candy Soups

• • • • •

Sauces/ Marinades Meals & Sides Beverages Breakfast, Cereals & Bars Special Nutrition Products

THIS JUST IN Always at the front and center of PreparedFoods.com to make it easy for you to find! • FEATURED: The most recent cover stories and featured articles from Prepared Foods issues • LATEST HEADLINES: We’ve gathered the latest headlines in the food and beverage industry. • WEB EXCLUSIVES: Exclusively on PreparedFoods.com, this section is filled with hot topics!

WWW.PREPAREDFOODS.COM

³Formulating a restaurant-quality soup while keeping its authentic Hispanic flavoring was my challenge. After creating a prototype online, the Sargento culinary staff helped me refine the taste profile and consistency of the soup.

´

Create your own soups, beverages, sauces, gravies and dips at: SargentoFoodIngredients.com

Make it your ingredient.™

editorial views

The Next Generation Marketers and developers often ponder trends on a macro level, poring over demographics and similar data, in hopes of discovering what the future may hold and what will capture the attention of that future consumer group. Often, William A. Roberts, Jr. Business Editor however, it can be as simple [email protected] as looking to the past. Sure, not all trends are destined to repeat themselves, but it is curious how every couple of decades a particularly notable one will re-emerge. Remember leggings in the 1980s? Those began to return a couple of years ago—and with a vengeance, particularly considering how America’s obesity problem has grown virtually unabated. Regardless, as the first year of the 2010s draws to a close, it may well be time to look back to the 1990s for inspiration—and not solely for a trip down memory lane—to the days of dial-up modems and flannel. What were some of the hotter food trends of the decade of grunge? The January 1992 issue of Prepared Foods (randomly picked) had a focus on six such trends: a healthier, 96% fat-free ground beef; competing lines of healthy

Save the Date!

August 1–2, 2012 | Crowne Plaza O’Hare | Rosemont, IL

soups; a line of all-natural baby foods packaged for the microwave; lunch options for the harried office worker; kid-oriented, quick breakfast meals which also incorporated nutritious elements; and the growth potential of Caribbean cuisine. Admittedly, the market for Caribbean cuisine remains fairly untapped, but a new report, “Culture of Millennials 2011,” from The Hartman Group, suggests the desire for healthy and natural or organic items is as strong as ever. The report contends Millennials (those between 16-30) are beginning to shift their brand preferences away from the brands in their parents’ homes. As this generation leaves home, some 20% “switch almost entirely to different brands, when they move out on their own.” What key food and beverage descriptors are they seeking on products they purchase? Healthy, organic and natural, at least more so than their parents’ choices, and at the same time, more expensive, suggesting this group is not averse to paying for items perceived to be of higher quality. While the perception of healthy foods may have changed (fat-free has seen a particular dip in popularity), the concept and desire for them remains as strong as ever. It’s just that in the 2010s, consumers have begun to focus on products with nutritional benefits, such as probiotics, added fiber and the like.

The seminars’ extensive educational program features over 40 individual technical sessions and six 75-minute Application Labs. Application Labs The Application Labs feature the use of product samples to more effectively demonstrate an ingredient’s functionality or its use in a finished consumer product or model system.

Join us at Prepared Foods’ R&D Applications Seminar-Chicago, August 1-2, 2012, at Crowne Plaza O’Hare in Rosemont, Ill.

All sessions are non-commercial and provide technical solutions to current ingredient applications and formulation challenges.

The 8th annual R&D Applications Seminar-Chicago provides food and beverage formulators with practical, non-commercial, “how-to” solutions to specific formulation challenges and a better understanding of the functionality of a wide range of ingredients.

Submit Your Presentation at www.rdseminarchicago.com For more information, visit www.rdseminarchicago.com or contact Marge Whalen at 847-405-4071 or [email protected]. www.PreparedFoods.com

●

November 2011

9

YO UR E MOT I O N IS OUR FRONTIER

w w w. m a n e .c o m See Food Master-INGREDIENTS, p. 105

Appetizers: Big Flavors, Global Accents and Value

ISTOCKPHOTO-NICOLEBRANEN

2011 foodservice annual

Appetizers are an easy cut for consumers to make, unless they possess great, craveable flavor. Global flavors, street foods common in other countries, Asian flavors, small portions and offering what consumers consider a good value are driving the segment. Aimee Harvey, Technomic Inc.

B

rowsing through the appetizer menu and socializing over small bites of food can help set the stage for a memorable meal—while giving operators the chance to boost the check. But, the economic recession has meant serious cutbacks in ordering extras like appetizers— meaning operators have had to get creative in promoting full-bodied flavors, variety and value to entice consumers to make an appetizer purchase. For appetizers, the migration of global flavors to the left side of the menu continues, with newly emerging, ethnic “street foods” and starter salads with an Asian influence. Value is highlighted through low-priced meal deals featuring shareable appetizers, and mini-foods and “bites” offer big flavors through a small taste of something craveable. Finally, more operators are developing late-night snacks that delight restaurant guests with price specials on small-portioned food well into the night. Technomic research, including findings from its online trend-tracking resource, MenuMonitor, reveals several of the trends and preferences that are impacting menu development for the appetizer category.

From the Street to the Plate One of the hottest trends in foodservice is “street food,” which calls for an interpretation of a beloved culinary staple that is typically sold curbside from stands, food trucks or carts. Usually simple in preparation and featuring fresh,

rustic ingredients, street foods are easily portable and eaten on the go. These small, handheld foods are a good match for appetizer menus—and are especially appealing to consumers who are curious about international cuisines. Mexican street tacos and Mediterranean mini-pita wraps were added to several chain menus in 2011 and were specifically described as street foods or snacks: ■ Street Pitas—Available in Gyros, Grilled Chicken or Mix-and-Match varieties; featuring two mini-pitas with Roma tomatoes, diced cucumbers, creamy Daphne’s sauce, feta cheese and tzatziki sauce (Daphne’s California Greek). ■ Street Taco—A snack-size taco in a simple preparation of guacamole, cilantro and onion on a corn tortilla (Rubio’s Fresh Mexican Grill). ■ Leo’s Street Taco—Seared beef tenderloin, diced cucumbers, avocado and cotija cheese, drizzled with a chipotle-cream sauce (Z’Tejas Southwestern Grill). Independent restaurants are the breeding ground for truly exotic, global appetizers to emerge. For example, chaat, a popular street food in India and Pakistan, is being featured on Washington, D.C., menus as an appetizer. Chaat, which means “to lick” in Hindi, can be served hot or cold and traditionally has three components: a main ingredient, such as chickpeas, diced potato, mixed fruit or a vegetable; a spice blend or seasoning called chaat masala; and condiments, such as yogurt with mint, cilantro and sweet tamarind, or date chutney.

www.PreparedFoods.com

●

November 2011

11

2011 foodservice annual Masala Art in Needham, Mass., offers several chaats as appetizers. Selections include Dahi Bhalla, which are deep-fried balls of puréed black lentils bathed in seasoned yogurt and drizzled with chutneys. At Rasika, the signature dish is Palak Chaat— crisp, flash-fried, whole spinach leaves seasoned with roasted cumin powder, black salt, red chili powder, tamarind and date chutney. In Chevy Chase, Md., Indique Heights offers a “streetsnacks” menu with each menu description listing the dish’s city of origin in India. Appetizer selections include Papri Chaat from New Delhi, made with potato, crispy flour, chickpeas, yogurt and tamarind chutney; and Bhel Puri from Mumbai, featuring puffed rice, crispy gram flour noodles, cilantro and tamarind chutney.

An Asian Accent on Side Salads For years, Asian cuisines have been widely discussed in industry circles as the next wave of global flavors to make a splash on restaurant-chain menus in the U.S. Crispy fried favorites, like egg rolls and shrimp tempura, are, of course, solidly in the mainstream—as are spicy, sweet and fruittinged, Asian-style dipping sauces for everything from dumplings to chicken strips. Those seeking proof of Asian flavors’ entrenched acceptance at the chain level need look no further than McDonald’s, which now boasts Sweet Chili dipping sauce (think of duck sauce spiked with red pepper flakes) as an accompaniment

12

November 2011

●

www.PreparedFoods.com

for its signature Chicken McNuggets. McDonald’s nod to Thai influences reflects a consumer preference for panAsian flavors and a willingness on the part of the customer to try these ingredients, when they appear on the menu. With appetizer dipping sauces reflecting plenty of Asian preparations, the next step operators are now taking calls for Asian-inspired vinaigrettes and dressings for starter salads. While most appetizer salads fall into the standard house or garden variety, Technomic has seen activity around small salads with Japanese, Thai and other Asian ingredients and dressings. Standout flavors for Asian-accented appetizer salads include soy, ginger, peanuts, chilies, lime, lemongrass, sesame and cilantro. These examples show operators merely applying a hint of an Asian flavor (such as the addition of Asian vinaigrette to a simple spinach salad) or fully promoting the appetizer as an Asian salad offering: ■ Thai Spiced Salad—With avocado, shredded coconut, orange segments and Asian greens, with a hot-and-sour dressing (Asia de Cuba). ■ Spinach Salad—With walnuts, cranberries, crumbled bleu cheese and an Asian vinaigrette (Asqew Grill). ■ Side Salad—With lettuce, Napa cabbage, carrots and scallions in a Japanese ginger dressing (Doc Chey’s). ■ Spicy Thai Slaw—With Asian pears, crispy shallots and mint (Spice Market).

Natural

Shelf life

VS.

With BioVia YM 10, the fight is over. TM

Finally, food protection Marketing and R &D can agree on. Ever since the “natural” trend took off, manufacturers have been faced with a choice: Tap into the growing demand for natural foods, or get maximum shelf life for their product using chemical preservatives. Now they don’t have to choose. Danisco’s BioVia™ YM 10 is a natural, label-friendly food protection solution that rivals traditional chemical alternatives for yeast and mold control. So you can create natural refrigerated and shelf-stable culinary products that appeal to a broader audience and still get the shelf life that’s so important to your bottom line.

To learn more: Contact us at +1 800 255 6837 or visit www.daniscoCARE4U.com

See Food Master-INGREDIENTS, p. 43-45

2011 foodservice annual ■ Tossed Greens—Mixed-greens salad drizzled with a sesame-miso dressing (Zippy’s).

More for the Money Arguably nothing is resonating more with foodservice consumers than a strong value equation. Underscoring value—especially in a way that promotes a lot of food for a little bit of money—has been paramount to foodservice’s efforts to attract guests. There has been plenty of debate about low-price-oriented value deals and whether such discounting devalues a restaurant brand and lowers the quality perception. There may be no clear consensus, but one thing is certain: operators that participated in value-priced meal bundles or menu specials made appetizers central to the deal: ■ Applebee’s Neighborhood Grill & Bar promoted its “2 for $20” menu, offering one full-size appetizer and two entrées for $20. Appetizers include Spinach & Artichoke Dip, Boneless Buffalo Wings, Queso Blanco, Crunchy Onion Rings and Mozzarella Sticks. ■ Canyon Creek Chophouse suggested guests stop in for its “5 at 5” deal, offering five appetizers and five beverages for $5 each. Available appetizers include Thai Shrimp Cocktail, Spicy Calamari, Moroccan Meatballs, Prime Rib Quesadilla and Prime Rib Sandwich.

■ Kincaid’s American Dining Classic rolled out its March Trio, a three-course dinner priced at $39. The menu includes an iceberg lettuce wedge and teriyaki tidbits as appetizers. ■ Palomino Restaurant & Bar rolled out a March Fresco promotion of a three-course dinner for $30. The menu features a charcuterie plate, Sicilian meatballs or Palomino’s signature Chop Chop Salad as appetizers. ■ Wintzell’s Oyster House promoted its new “5-5-5 Happy Hour,” offering $5 pitchers, $5 for a dozen of raw oysters and $5 for a selection of appetizers. Appetizer options include Jerk Chicken Chili Nachos, Fried Pickles, Crawfish Tails, Smoked Tuna Dip, Loaded Potato Skins and Hot Wings.

New “Bites” and Minis In this economic climate, there is something to be said for an appetizer menu that promotes substantial portions for a low price, but consumers are not monoliths. Differing needs and preferences around portion size, flavor, shareability and health all play a role in the purchasing decision for appetizers. Many guests simply are not looking for a full-sized appetizer—even at a rock-bottom price. Instead, these customers may gravitate toward smaller-portioned foods described as “bites” or minis. In the last “What’s Hot Chef’s Survey,” from the National Restaurant Association, chefs nationwide named amusebouche, hors d’oeuvre-style, bite-sized appetizers as a trend

Savory Heat Authentic dried Mexican chiles. Robust pastes.

Mexican Dried Chiles

Naturally smoked roasted products. Sun dried

Ancho* Chilaca* Chile de Arbol* Chipotle Guajillo* Habanero Pasilla* * available in roasted flakes

and fresh dried tomatoes. All sourced for optimum quality, consistency and cleanliness. These are the distinctive, flavorful ingredients from Culinary Farms. For samples, please call 916.375.3000.

Dried Tomatoes Sun Dried Tomatoes Fresh Dried Tomatoes (no sulfites) USDA Certified Organic Dried Tomatoes Italian-Style Savory Tomatoes

www.culinaryfarms.com 1244 E. Beamer Street, Woodland, CA 95776

14

November 2011

●

www.PreparedFoods.com

Dried Roasted Products Pastes Product Data and Health Facts available on our website.

Natural Nachos Top it all off with the natural selection of Kalsec Antioxidants, Colors, Flavors and Hops. ®

The Kalsec team of experts can create natural solutions for food ingredients — delivering colors, flavors, antioxidants and hops specific to your product requirements. From the chips, to the cheese sauce, to the meat and beer, we can enhance your product’s shelf life, colors and flavors naturally. Discover how you can benefit from reduced warehousing, clean labels and better margins with a natural combination of Kalsec products...topped for success. Find out more about natural solutions for your product by calling 1.800.323.9320 or visit our website at www.kalsec.com. ®

kalsec

®

Products, Service and Science you can trust…naturally.™ Kalsec Corporate Responsibility and Sustainability ®

Products, Service and Science you can trust…naturally.™

Kalsec ®, Inc. Kalamazoo, MI USA 49006 800.323.9320 w w w.kalsec.com

2011 foodservice annual Appetizers That Sell Consumers weigh in on appetizers they consider ordering when dining out. (%) Combo platter Cheese/Mozzarella sticks

66

Chips and dip

66

Nachos Onion rings/peels Potato skins Buffalo wings Garlic bread Egg rolls Quesadilla Chicken strips/fingers Breadsticks Base: 1,504 consumers aged 18+; respondents selected all that apply. Source: “Appetizer Consumer Trend Report,” Technomic

to watch in 2011. MenuMonitor research captured the following examples of new appetizers described specifically as “bites” on the menu: ■ Tandoori Chicken Bites—Featuring bite-sized chicken pieces cooked in traditional Indian tandoori spices (Chutney Joe’s). ■ Boneless Bites—Bite-sized, boneless chicken served with choice of dipping sauce, including Traditional Buffalo, Buffalo Garlic & Romano, Honey Barbecue, Asian or Tangy Uno’s Wowza Sauce, infused with Samuel Adams Boston Lager (Uno Chicago Grill). ■ Fried White Cheddar Bites—Batter-fried white Cheddar cheese bits, served with marinara sauce (Zaxby’s). Smaller portions of handheld foods fall into this positioning, as well. Easy to hold—and fun to dip—mini-foods highlight creative ingredient combinations for guests, providing them with a low-risk way to try something new—or allow them to indulge a singular craving for a familiar favorite, without filling up too much before the meal. Smallerportioned, lower-priced starters or mix-and-match appetizers can even take the place of a main course offering; guests can enjoy a small portion of something craveable and skip the price of a full-sized entrée. Some new “minis” added recently to the appetizer lineup are: ■ Mini Tacos—Two mini-corn tortillas filled with spicy barbacoa beef or fajita-marinated chicken breast; topped with cabbage, signature Baja sauce and pico de gallo (BJ’s Restaurant & Brewhouse). ■ Mini Pulled Pork Sliders—With Monterey Jack cheese

16

75

November 2011

●

www.PreparedFoods.com

atop a toasted maple and herb-corn bun; topped with red cabbage slaw and pickle tempura (Bryant Park Grill). ■ Mini Burgers on Brioche Rolls— With steak sauce mayo, applewoodsmoked bacon and aged Cheddar (Smith & Wollensky).

Late-night Snacks

Outside the conventional dinnerdaypart hours—where appetizers are traditionally positioned as the starter 61 to a main course meal—operators are 60 also finding a niche for appetizers on a growing number of menus that promote 57 late-night service formats. Smaller57 portioned, shareable foods are a good fit in this arena, as a dining party can 55 mix and match handheld favorites and 55 dipping sauces from combo platters that offer something for everyone. 54 Another plus for operators is the nat53 ural pairing of late-night snacks with adult beverages. Wine, cocktails and beer go hand-in-hand with appetizers served in this format and add to the guest-socialization element during latenight hours. Operators are reaping the benefits: Smokey Bones Bar & Fire Grill expanded its late-night scope in 2011; the company says bar business now accounts for half of its business between the hours of 10 p.m. and 2 a.m. Smokey Bones’ late-night appetizer lineup includes Smoked Southwest Egg Rolls, Smoked Wings, $4 spring rolls and $5 Cajun shrimp. Other chain examples include: ■ Applebee’s offers a discounted price on starters, such as chicken wings, quesadillas and Wonton Tacos, ordered after 9 p.m., at most of its locations. ■ From 9 p.m. to close, Buffalo Wild Wings promotes its Late Night Snack Menu, featuring $3 mozzarella sticks, onion rings and mini-corn dogs. ■ Chino Latino’s late-night appetizer selection includes $1 tacos, served after 9 p.m. 63

What is Next for Starters? Bold flavors and price-oriented value will continue to define the appetizer category, as consumers’ purchasing decisions match up with shifts in taste preferences and lifestyle needs. Watch for appetizers to be the platform for more ethnic flavors to expand and for appetizers to appear in the center of daily specials, combo meals and other price promotions designed to get guests in the door. Aimee Harvey is an editor at Technomic Inc. For more information about Technomic industry data, please contact Patrick Noone at Technomic at 312-506-3852 or [email protected].

KaliSel – potassium chloride for sodium replacement and a more balanced nutrition. Meets Food Chemicals Codex (FCC) Natural origin Q Low content of secondary salts Q Q

For US and Canadian locations, please contact: MORTON Salt, Inc. 123 North Wacker Drive · Chicago · Illinois 60606-1743 Phone 1-800-789-SALT · [email protected] · www.mortonsalt.com For all other locations, please contact: K+S KALI GmbH Bertha-von-Suttner-Straße 7 · 34131 Kassel · Germany · Phone +49 (0)561 9301-2025 [email protected] · www.kali-gmbh.com K+S Group Companies

Refreshing the Beverages

ISTOCKPHOTO-SARAGRAY

2011 foodservice annual

The year in foodservice beverages saw the rise of frozen refreshments, as major beverage chains turned to the chilled treat. Coffee remained a stalwart of the category, but milk continues to face opposition, particularly in school cafeterias, which saw a pair of major launches geared around health and convenience. William A. Roberts, Jr., Business/New Media Editor

O

ne of the year’s most innovative beverage introductions in foodservice was actually an opportunity for consumers to make their own flavor mixes. The Coca-Cola Freestyle machine debuted in 2010, but gained noticeable traction in 2011 and proved key to the company’s 125th anniversary celebrations. In May, each of the 400+ outlets featuring a Coca-Cola Freestyle machine (a self-service dispenser allowing the consumer to mix-andmatch any of dozens of Coca-Cola brands) added 19 new brands previously unavailable anywhere. The added brands included: Coke with Orange, Coke with Lime, Coke with Raspberry, Coke with Lemon, Cherry Vanilla Coke, Diet Cherry Vanilla Coke, Caffeine-Free Diet Cherry Vanilla Coke, Cherry Vanilla Coke Zero, Sprite with Orange, Sprite with Vanilla, Sprite Zero with Orange, Sprite Zero with Vanilla, Barq’s Vanilla, Diet Barq’s Vanilla, Seagram’s Lemon Lime Seltzer, Minute Maid Fruit Punch Lemonade, Minute Maid Light Fruit Punch Lemonade, Hi-C Raspberry Lime and Hi-C Orange Vanilla. Soda remains the most-consumed beverage in the U.S., with the average consumer chugging nearly 45 gallons of it in 2010. According to Ad Age’s “Leading National Advertisers” report, Coke spent $267 million last year, while Pepsi shelled out $154 million, and Dr Pepper spent $104 million. Among alcoholic beverages, beer held on to its top spot, though spirits and wine, perceived by some to be more healthful, have been gaining ground in the past few years. Still, last year, the average American imbibed nearly 21 gallons of brew,

helped in no small part by major marketing dollars, to the tune of $1.25 billion spent on measured media. The wine segment marked its 17th consecutive year of case gains, with the Beverage Information Group attributing that success “directly to the improving economy and the resulting increase in consumer confidence.” According to the Beverage Information Group’s 2011 Wine Handbook, overall wine consumption rose 2.1% to 303.1 million 9-liter cases in 2010, and consumers are slowly returning to dining out. Total wine dollars grew to $26.9 billion last year, with on-premise accounting for 44.1%—a gain of 2.5% from 2009 and a distinct change from the previous two years, when the recession directly affected on-premise sales. Joining that field this year was Hiro Sake, a new, premium spirit imported from Japan, which debuted in the U.S. market in exclusive restaurants and select retailers across the New York City metropolitan area. Hiro Sake is a line of premium, hand-crafted Japanese sakes: Junmai Sake (Hiro Red) and Junmai Ginjo Sake (Hiro Blue). The pair is brewed from golden rice fields and water from the subterranean riverbeds skirting the Miomote River in Murakami. Traditionally brewed and served warm, Junmai Sake provides peppered pear and banana aromas and had a suggested retail price of $29.99. Junmai Ginjo Sake boasted delicate vanilla maple nut fudge and spicy pear custard aromas with fresh, banana undertones that could be enjoyed chilled, over ice or in a cocktail. It retailed for a suggested $39.99.

www.PreparedFoods.com

●

November 2011

19

2011 foodservice annual

Ice is Nice Q: What Do Iced Coffee Drinkers Like Best About Iced Coffee? 42%

Gives them energy to get through the day.

21%

Can drink it faster than hot coffee.

19%

It helped cool them down.

18%

Can drink their coffee through a straw.

Source: Dunkin’ Donuts; n=500 iced coffee drinkers surveyed the first week of January 2011

Chocolate Treats At the other end of the consumer spectrum, foods and beverages in school cafeterias have proven a hot topic (borderline controversial, for that matter) over the past year, with some parents and citizens striving to have chocolate milk banned from school menus. Los Angeles, for instance, barred the sale of all flavored milks. To counter such moves, a pair of launches tried to make school foodservice milk a healthier option. Dean Foods introduced what it believed to be a solution: TruMoo is a chocolate milk promising 10-15% fewer calories, 15-20% less sugar and no high-fructose corn syrup. Over half the sugar in TruMoo is lactose, and Dean reduced up to 6g of sugar per serving compared to its previous varieties. It contains 10g of added sugar. A similar introduction came from Prairie Farms Dairy, which noted chocolate milk as the flavor-of-choice for students and “a healthy alternative to sodas and fruit juices.” Prairie Farms reformulated its flavored milks into a fat-free, lower sugar product in such varieties as chocolate, strawberry, cookies ’n cream and vanilla, which also promised no high-fructose corn syrup, fat or artificial sweeteners, or growth hormones. Rebecca Leinenbach, sales program director, Prairie Farms Dairy, explained, “The new formulation is a direct result of ongoing conversations with school foodservice professionals about the stricter standards for school meals that

will take effect in the 2012-2013 school year.” Prairie Farms’ fat-free chocolate milk contains 130 calories per 8oz serving and 11g of added sugar, compared to the previous 1% chocolate milk formulation with 170 calories and 16g of added sugar. The new fat-free flavors also meet the Healthier U.S. School Challenge (HUSSC) Guidelines and the Alliance for a Healthier Generation Beverage Guidelines. Of course, chocolate is not merely for children. In fact, one introduction found some coffee drinkers liking a brewed drink as much as their beloved java. Crio Brü turned heads in the coffee world, at least in coffee shops across Utah, and was slowly making its way into restaurants and coffee shops nationwide. Described as a “healthy brewed cocoa drink,” Crio Brü promised the essence and health properties of dark chocolate and is said to brew just like coffee. Made with one ingredient—100% pure, premium cocoa beans, roasted and milled to produce flavorful cocoa grounds, Crio Brü could be found in three varieties—Cavalla, Vega Real and Coca River. Coconut and cinnamon flavors permeate Cavalla; strawberries and green tea highlight Vega Real; and green banana and blackberries accent Coca River. Crio Brü is roasted and brewed and, therefore, has the consistency, roasted flavor and complexity of a fine coffee. Because it is made with cocoa beans, its primary flavor is chocolate. Just as with coffee, sweetener and creamer can be added to taste, or it can be consumed black for a bittersweet, low-calorie hot drink. Consumers who cannot part with their coffee kick can use Crio Brü to create a Crio Mocha. Since raw cocoa beans, by weight, have more antioxidants than almost any food in the world, even after it has been roasted and brewed, Crio Brü has 150% more antioxidants than pure pomegranate juice, claims the company. A similarly grown-up take on chocolate, hot chocolate to be exact, has made its way around independent coffee shops in recent years, and 2011 saw a couple of major chains introduce it nationwide. Red Mango added Hot Chocolate Chillers late in 2010, and, in time for summer 2011, Dunkin’ Donuts added Frozen Hot Chocolate to its line of frozen beverages, for a limited time, providing a frozen version of the company’s

Dinner and Drinks...and Dessert The past year saw a number of restaurant menus feature items incorporating popular beverage brands into various dishes. Genghis Grill, the Mongolian stir-fry, added a new protein option to its food bar; available for a limited, two-month run (September 6-November 6) was Dr Pepper BBQ Chicken, featuring all-natural, white-meat chicken, with touches of soy sauce and pineapple juice, flavored with Cajun and garlic seasonings, marinated with Genghis Grill’s Mongo BBQ sauce and blended with “the authentic blend of 23 rich flavors of Dr Pepper.” For one ice cream parlor, a popular adult beverage proved inspirational. L.A. Creamery Artisan Ice Cream

20

November 2011

●

www.PreparedFoods.com

developers added a Jack Daniel’s variety, an adults-only flavor made from scratch, on-site, with real Jack Daniel’s Tennessee Whiskey. In fact, a couple of the hottest beverage trends of recent years, namely coffee and energy drinks, are actually set to see some food competition for the caffeine-seeking consumer. Wired Waffles, whose founder and CEO Roger Sullivan has been in the gourmet coffee industry since 1996, introduced a caffeinated toaster waffle, one which boasts 200mg of caffeine—two-and-ahalf times the amount found in a can of Red Bull.

Tree Top Fruit Ingredients

www.treetop.com

Tree

Table

From the to the . Inspiring flavor combinations don’t have to be difficult; they simply have to be perfect. Which is why so many companies rely on Tree Top. Whether you’re looking for traditional concentrates like Concord grape, orange, peach, apple or strawberry, or something more exotic like acai, star fruit, kiwi, mango, pumelo or pomegranate, Tree Top’s incredible versatility and expertise in specialty concentrates gives you an innovation edge that’s nothing short of…perfect.

At TreeTop we’re taking an old tradition and GROWING NEW IDEAS. See Food Master-INGREDIENTS, p. 145-147 Juice Concentrates

Fresh & Frozen Fruits

Dr ied Fruit

I nfused Fruits

Low M oisture Fruit

Specialt y Dr ied Fruit

2011 foodservice annual Jamba’s Fruit & Veggie Smoothies claimed three full servings of vegetables and fruit, and the chain’s All Fruit Smoothies and Probiotic Fruit & Yogurt blends promised to support the immune system and digestion. Icy Coffee

classic hot chocolate. While its Frozen Hot Chocolate was a limited-time offering, Dunkin’ Donuts has quickly become aware of the value of frozen beverages year-round. “Over the past few years, we’ve seen a significant increase in the popularity of our frozen beverages, not just in warm weather months but all throughout the year,” said John Costello, chief global marketing and innovation officer at Dunkin’ Brands. “At Dunkin’ Donuts, iced coffee is fast becoming as popular as the classic cup of Dunkin’ Donuts’ hot coffee, regardless of the season,” according to Costello. “As our survey results show, we can expect more and more people to turn to iced coffee for the energy they need to keep themselves running, regardless of how low the temperatures might drop.”

Dunkin’ Donuts found more coffee drinkers are turning to iced coffee, even during the coldest part of the year. In a nationwide survey of 500 iced coffee drinkers, conducted the first week of January, nearly 80% were found to be drinking more iced coffee now than they did one year ago, and the majority of iced coffee drinkers said they prefer iced coffee to hot coffee, even in the winter months. Furthermore, drinking iced coffee during the winter appears to be a hot trend, as 48% of iced coffee drinkers started enjoying the beverage during the winter just within the past three years. Those drinkers like more than the coffee flavor, however. Some 91% claimed they drink flavored iced coffee. Mocha and French vanilla were the most popular flavors (30% each), followed by caramel (22%) and hazelnut (13%). Nevertheless, a Technomic survey finds specialty coffee still lags behind regular hot coffee at limited-service restaurants. Some 60% of respondents noted they had consumed regular hot coffee or tea within the prior month, just shy of the 62% who enjoyed a non-diet carbonated soft drink during that time. As Technomic vice president Joe Pawlak explains, “Consumers who regularly purchase coffee on their way to work are motivated by the convenience of the location, but, significantly, they are actually more motivated by the quality of the coffee, making them important loyal customers who return often, integrating the same locations into their normal routines.”

See Food Master-INGREDIENTS, p. 60

22

November 2011

●

www.PreparedFoods.com

Empowering Your Product with

Nature For Beverages

Jungbunzlauer provides genuine ingredients for healthy beverages…naturally! Citric Acid and Sodium Citrates s Acidulants with a fresh, fruity taste s Excellent buffering agents for a wide pH range

Mineral Salts s Highly bioavailable organic calcium, magnesium, potassium and zinc salts with proven health benefits s Ease of use in functional beverages

ERYLITE® s Natural sugar replacement, zero calories and zero glycemic index s Clean sweet taste for healthy beverages

ERYLITE® Stevia s The perfect blend of ERYLITE® and Stevia s Sugar-like taste and sweetness with no additives

Gluconates s Substantial bitterness reduction of minerals, caffeine and Stevia s Optimal balance of sweetness and acidity in natural beverages

Jungbunzlauer is committed to quality and sustainability.

Xanthan Gum s Premium quality thickener for excellent texture and mouthfeel s Stable viscosity over time and high resistance to enzymatic degradation

USA phone +1 617 969 0900 offi[email protected]

See Food Master-INGREDIENTS, p. 91

Some of our best ideas come in small clusters.

21C Oats, Inc., a subsidiary of Viterra Inc.

Creating the perfect oat cluster and coated whole grain ingredients to meet tight formula and final product specifications is only possible when your team is... creative. We work closely with our customers to ensure the perfect flavor and texture, every time. That’s unique. That’s essential. That’s how we roll. viterra.com/foodingredients

[email protected] See Food Master-INGREDIENTS, p. 3

2011 foodservice annual According to Technomic’s “Market Intelligence Report: Coffee and Tea,” released August 2011, 14% of consumers say they are making more purchases of regular hot coffee today than they did two years ago, and 10% say the same about iced tea by the cup or glass. Green tea, with its healthful and antioxidant-rich aura, is of interest to nearly three out of four consumers (73%), making it the most appealing flavor for hot or iced tea. In recent years, the number of green tea products has increased significantly on chain menus, according to MenuMonitor data. Lemon and honey also proved to be appealing tea flavors for a sizeable percentage of consumers (61 and 60%, respectively). One of Dunkin’ Donuts’ chief rivals in the coffee arena was also prolific with summer introductions. Starbucks added Via Caramel Flavored Iced Coffee and Starbucks Iced Coffee Blend whole bean coffee to its line of summertime refreshments. The former promised a special blend of medium roasted coffee, with a caramel flavor and pure cane sugar. Summer also saw Starbucks bring back Jamaica Blue Mountain coffee, which it described as “one of the most exotic coffees in the world.” The unroasted coffee was shipped in wooden barrels, rather than burlap bags, according to Starbucks, which claimed it was a balanced coffee with mild citrus notes, a milk chocolate finish and an intense aroma.

Cool Mornings When People Prefer to Drink Their Iced Coffee (%) 1.

9am-12pm (37)

2.

12pm-3pm (30)

3.

6am-9am (20)

4.

After 3pm (13)

Source: Dunkin’ Donuts; n=500 iced coffee drinkers surveyed the first week of January 2011

A Refreshing Freeze For its part, Dunkin’ Donuts’ beverage efforts seemed largely focused on frozen refreshment. Dunkin’ Donuts brought back its Blue Raspberry Coolatta, a frozen beverage with flavors of fruity raspberry. The limited-time beverage joined the other Coolatta flavors through August. Krispy Kreme, likely more famous for its donut options than its beverages, also entered the frozen refreshment arena and added a limitedtime offering of Jolly Rancher Krispy Kreme Chillers in three flavors: green apple, watermelon and cherry orange. With hotter weather also came the traditional slew of summer movies; Dunkin’ Donuts tied into one of the season’s biggest

Flavours and Taste await you...

Come by and experience them at our stand 3E49 within the NI–Natural Ingredients of Paris, 29 November to 1 December 2011.

PROVA www.prova.fr

See Food Master-INGREDIENTS, p. 122

www.PreparedFoods.com

●

November 2011

25

2011 foodservice annual films, with a variety of products relating to Captain America: The First Avenger. In the first partnership between Dunkin’ and a motion picture studio, the chain’s menus added a new frozen beverage, as well as new takes on donuts, ice cream flavors, sundaes and cakes—the beverage variety being a cherry-flavored frozen drink in a limited-edition collectible First Avenger TriCup, a three-chamber container allowing the consumer to enjoy three different Coolatta flavors within the same cup. Dunkin’ also partnered with PepsiCo to capitalize on one of the latter’s most popular brands. A frozen slush beverage combining the popular lemon and lime citrus flavors of Mountain Dew and the cool refreshment of a Dunkin’ Donuts Coolatta, the Mountain Dew Coolatta was available for a limited time at a suggested retail price of $2.29 for 16oz. Commenting on recent trends in the beverage arena, Gary Hemphill, managing director-chief operating officer at Beverage Marketing Corp., commented, “Two overriding trends that we’ve seen in recent years are consumer demand for variety and consumer demand for healthier refreshment.” The latter was at the core of several Jamba Juice launches. The chain marketed an entire summer campaign around its “Betterfor-You” beverage menu featuring 22 drinks with 250 calories or less, per 16oz size. Its Fruit Refresher beverages promised electrolytes from coconut water; Jamba’s Fruit & Veggie Smoothies claimed three full servings of vegetables and fruit;

and the immune system and digestion supposedly got a boost from All Fruit Smoothies and Probiotic Fruit & Yogurt blends. The Fruit & Veggie Smoothies debuted earlier in the year in three varieties: Berry UpBEET, combining the flavors of strawberries and blueberries with the juices from carrots; Apple ‘n Greens, blending apple-strawberry juice with the juice from dark leafy green vegetables, carrots and lettuce, then adding spirulina, peaches, mangos and banana; and Orange Carrot Karma, a blend of carrot juice, orange juice, mangos, bananas and ice. These were launched only a couple of months after the chain introduced Jamba Probiotic Fruit and Yogurt Blends, made with its proprietary Probiotic Boost, claimed to contain over 500 million active cultures per serving. The three varieties included Vibrant Blueberry, Strawberries Alive and Thrivin’ Mango, all made with whole fruits. Adding further health benefits was the chain’s introduction of Jamba Superfruit Shots, described as “a fresh take on dietary supplements,” with the flavors and benefits of Brazilian Superfruits. The Açaí Antioxidant Booster variety promised to help fight free radicals; Cupuaçu + Mango Vitality Booster claimed to boost vitality and endurance; and Acerola + Caja Vitamin C Booster purportedly helped support the immune system. For the foreseeable future, it appears healthy—and potentially icy—refreshment will be the trend to watch in the beverage sector.

Advertisement

Tapioca: Starch is different from the Flour

U

p to the early 1970’s, food manufacturers in the U.S. used a flour derived from the cassava root called tapioca flour for binding and thickening applications. It was sourced primarily from Thailand. Native tapioca starch subsequently replaced the flour when the Thai producers adopted starch technology. This gave rise to the perception that tapioca starch was the same as tapioca flour. Up to now, tapioca starch is still labeled as tapioca flour, and often confused with cassava flour.

With the growth of the gluten-free market, the baking industry needed to replace wheat flour. Unfortunately, most gluten-free flours lacked the functionalities that gluten provided in wheat flours, making it necessary to combine flours and starches. Today, these techniques still result in inferior products and long ingredient lists to boot. AKFP took the initiative of developing a true flour from cassava roots with properties that were optimized for baking and approximating the physical traits of wheat flours. The result is the Premium Cassava Flour, which retains a substantial amount of tapioca starch and also contains a fair amount of fiber. There are other cassava-based flours available. However, these are not suitable for the glutenfree market needs.

See Food Master-INGREDIENTS, p. 10-11

26

November 2011

●

www.PreparedFoods.com

A year of testing Premium Cassava Flour has led to this remarkable finding: it can produce high-quality baked cookies and cakes as a single-flour substitute for wheat flour. It can also be combined with 2 to 3 other flours/starches to bake outstanding breads, pizza crusts, tortilla wraps, pancakes and waffles. This ingredient simplifies gluten-free baking and raises quality to a new level. For more information: AMERICAN KEY FOOD PRODUCTS 1 Reuten Drive, Closter, NJ 07624 Tel: 201-767-8022 www.akfponline.com

Your best ingredient for success. INTRODUCING

Bio Springer

USA

Bio Springer, the global leader in yeast extracts, is now strategically located in the USA. With the opening of our first U.S. plant in Cedar Rapids, Iowa, our commitment to the U.S. customer base is reinforced. Bio Springer can now supply a wide range of products more efficiently, with additional capacity and greater accessibility. Bio Springer’s quality, clean label savory ingredients and animal-free nutrients are functional in many applications including soups, frozen entrees, sauces, spices, seasonings and dry blends. And now that we are right here in the USA, our customers can obtain these superior ingredients more rapidly than ever before!

YEAST EXTRACTS SINCE 1959

[email protected] PLEASE CALL 1. 866.424.1158 BIOSPRINGER.COM

Give millions what they’re craving

Crunch into new texture possibilities

Vitamin E increases antioxidant appeal

Give your creations a premium edge

•

Entice taste buds around the world

Finding Sweet Success with Desserts

ISTOCKPHOTO-UYENLE

2011 foodservice annual

After tightening their belts during the recession, consumers are once again clamoring for the end-ofthe-meal treat. New twists on traditional desserts, ethnic flavors and mini-portions define today’s most popular items.

Lauren Edwards, Technomic Inc.

D

esserts are back in a big way. After tapering off at the height of the Great Recession—when consumers made concerted efforts to cut back on discretionary spending, particularly dining-out “extras”—dessert consumption is back on the rise. A Technomic survey conducted in late 2010 found consumers have increased their dessert intake over the past three years. Of the more than 1,500 consumers polled, 99% said they eat dessert at least occasionally. Of those who eat dessert, 70% eat it at least once a week. That is a significant increase from the 57% of consumers who said the same three years prior. With desserts growing in popularity, the category is ripe for growth and innovation. Many operators are taking note. Restaurants across the industry are rolling out creative desserts to take advantage of consumers’ cravings for sweets. Yet, they are hardly taking the same, unified approach to enhance their dessert offerings. Instead, they are capitalizing on a number of distinct and simultaneous trends. Some of the dessert trends visible in 2011 carried over from 2010, but there are fresh and new examples to support them, with new brands getting in on the action. Technomic has also identified some new trends that have taken shape across the dessert category starting this year, proving the dessert segment continues to evolve, expand and entice.

Nostalgic, Comforting Ingredients Technomic research has consistently shown that when the economy is sour, consumers gravitate toward tried-and-true foods that satisfy and soothe. Until recently, the comfort foods trend was restricted mainly to center-of-the-plate offerings and appetizers, as evidenced by the spike in the number of restaurants adding meatloaf, chicken pot pie, pot roast, chicken-and-waffle dishes and the like to their menus over the last few years. As the trend proliferated, it was only a matter of time before comfort foods and ingredients crossed over into other menu categories and asserted themselves in new and unexpected ways. Enter desserts. So far, in 2011, numerous restaurant brands have rolled out desserts incorporating nostalgic, comforting ingredients designed to call to mind the simple pleasures of days gone by. Some of the ingredients exemplifying this trend: ■ Marshmallows—Marshmallows are complementing new desserts across the U.S. In Chicago, The Park Grill serves a Sweet Potato Chiffon with cayenne caramel and burnt whiskey marshmallow. National chain Bar Louie recently introduced its own spin on s’mores, Campfire Crunch, featuring crumbled graham crackers, chocolate pudding, chocolate sauce, marshmallow fluff and toasted marshmallows.

www.PreparedFoods.com

●

November 2011

29

2011 foodservice annual )ODYRU6\VWHPV

Crazy For Cocoa

2SWLPL]HWKHTXDOLW\RI\RXU FKRFRODWHLFHFUHDPIODYRUZLWK 6HQVRU\(IIHFWV 2XUEUDQGHG FRFRDVDQGFXVWRPEOHQGVVHUYH DVWKHEDVHDQGEXLOGLQJEORFNV IRURXUSURSULHWDU\SURGXFWV Š

Grand Pr Gran Prix™ Chasewood Ch od d™ SSuperRed u ™ Royal R Roya yal Glen Gl ™ &RQWDFW XV WR FXVWRPL]H \RXU FRFRDEOHQGVDQGZHZLOOPHHW \RXU H[DFW FRORU IODYRU DQG SULFLQJQHHGV

www.sensoryeffects.com Toll Free: 800.422.5444

■ Bacon—An unusual ingredient in desserts, bacon has been popping up on more menus. Earlier this year, national chain Good Times Burgers & Frozen Custard rolled out two new desserts, both featuring bacon. The chain’s Squealer Spoonbender is a blend of frozen custard, chocolate syrup, chocolate chips and bacon topped with whipped cream and more bits of bacon. The Junior Hog Sundae features frozen custard topped with hot fudge, whipped cream and bacon pieces. ■ Waffles—Waffles have long had a place in the dessert category, as waffle cones for ice cream. However, lately the waffle itself—not the ice cream—has been taking center stage. Sweetwater Tavern offers a Warm Flourless Chocolate Waffle served with vanilla ice cream. And, independent concept Vie recently introduced a Brown Butter Waffle.

■ Egg Nog Crème Brûlée, served with cranberry shortbread cookies (Blue Water Grill). ■ Pumpkin and Milk Chocolate Bread Pudding, featuring cinnamon gelato (Campiello). ■ Wild Blueberry Cookies, a Europeanstyle, crispy cookie featuring wild blueberries (Champagne French Bakery Cafe). ■ Peanut Butter Rice Pudding, with bananas, crispy wild rice, graham-cracker streusel, cocoa crumbs and roastedbanana sorbet (George’s California Modern). ■ Green Tea Sundae, featuring vanilla tapioca and chocolate sorbet (Spice Market). ■ Mango Crème Brûlée, with fresh mango garnish (Stir Crazy Fresh Asian Grill).

New Twists on Old Favorites

Ethnic Influences

Many consumers are open to trying desserts featuring new ingredients and flavor profiles, as the above trend illustrates. After all, a bacon-infused, blended frozen treat is hardly a typical dessert; the fact that Good Times added it to its menu means it believes customers will sample it. Despite many consumers’ willingness to branch out and try new things, a sizeable number still want to see their old dessert favorites on the menu. These favorites include staples, like cookies, cakes and pies, according to Technomic research. An offshoot trend of comfort foods gaining momentum against the backdrop of a down economy is that consumers also gravitate toward the familiar. As a result, chefs across the industry are revamping classic desserts, like sundaes, milkshakes, cookies and pies. They are increasingly switching old ingredients for new ingredients; pairing seemingly incongruent flavors; modifying preparation techniques; and changing an item’s presentation—all for the sake of putting a fresh spin on old favorites. A few examples of classic desserts that have been given a contemporary makeover: ■ Key Lime Pie, featuring a crumbled almond-biscotti crust, served with raspberry sauce and whipped cream (Biaggi’s Ristorante Italiano).

Ethnic cuisines have been making their mark on the U.S. foodservice industry for years. Cuisine popularity comes in waves, with a handful of cuisines seen as “hot” at any given time. (The article titled “Hot Emerging Cuisines,” on page 53 of this magazine, takes a closer look at three ofthe-moment cuisines—Mediterranean, Cuban and Indian.) These cuisines are assuredly serving as inspiration for appetizers and entrees, and even drinks, to a lesser extent; however, they have yet to really penetrate the dessert category. Instead, other cuisines—namely, Mexican, Korean and Japanese—are presently taking the dessert category by storm. An increasing number of chefs are recognizing that ethnic flavors and ingredients represent a viable way to craft innovative and savory desserts. These desserts typically have bold and/or unusual flavor profiles that capture customers’ interest and serve as a point of differentiation for the restaurant. Here is a look at how three ethnic cuisines are influencing desserts: ■ Mexican—The line between Mexican cuisine and American cuisine has been blurring for years; Mexican cuisine is not so much hot right now as it is enduringly popular. As a result, non-Mexican and Mexican restaurants alike are adding

See Food Master-INGREDIENTS, p. 133

November 2011

●

www.PreparedFoods.com

Power Your Brand with Tart Cherries – America’s Newest Super Fruit! Americaans are going for th he hiigh-aantioxidant boostt of tart cherrries – devvouriing hundreds of millioons of pounds a year in evveryth hing from cereeals andd baked products too juice blends and conffecction ns. Addding a uniqque flaavorr an nd colorful appeal to prooducts no blue fruit can, tart cherries are popping up in grocery aiisles and menus across the nation. And they’re available – in dried, juice, and frozen form– every day of the year.

Go red instead. Find out how to boost your brand with tart cherries at cherryprocessor.com

2011 foodservice annual Dessert Results Jan-Jun 2011

Jan-Jun 2010 2,701 or 52.6% 2,527 or 52.6%

Baked goods 98 or 1.9% 89 or 1.9%

Fried dessert

108 or 2.1% 123 or 2.6%

Fruit

1,559 or 30.4% 1,443 or 30.0%

Ice cream 261 or 5.1% 229 or 4.8%

Other dessert

406 or 7.9% 397 or 8.3%

Pudding/Gelatin 0

250

500

750

1,000

1,250

1,500

1,750

2,000

2,250

2,500

2,750

3,000

Number of Menu Items Base: Jan-June 2011—5,133 items on 672 restaurant menus; Jan-June 2010—4,808 items on 672 restaurant menus. Source: Menu Monitor, Technomic

The total number of desserts on the menus of the top chains and leading independent restaurants increased by 6.8% in the first half of 2010 over the same period in 2009, according to Technomic’s MenuMonitor menu tracking resource. The incidence of baked goods rose about the same percentage (6.9%), while ice cream desserts increased 8.0%, and fried desserts rose 10.1%.

See Food Master-INGREDIENTS, p. 108

32

November 2011

●

www.PreparedFoods.com

Your source for texture and flavor Batters & Breadings • Seasonings • Food Bases • Broth Concentrates

Call us today for your product development solutions!

P.O. Box 908 |Rome, GA 30162 |706-291-6528 |www.semills.com 2355 E. Francis Street | Ontario, CA 91761 | 909-923-4733 | www.superiortouch.com Copyright © 2011 Southeastern Mills, Inc.

We look at things a little differently. Because we’re not just a flavor company, we’re your product development partner. And when that happens, anything is possible.

2011 foodservice annual ISTOCKPHOTO/BRASIL2

Smaller dessert sizes appeal to customers who are watching their weight and budgets. Sampler dishes appeal to those who enjoy sharing and socializing. Mexican-inspired treats to their menus. Carolina Ale House just introduced Dessert Nachos. Yoshinoya Beef Bowl lists flan on its menu. And, Mountain Mike’s Pizza and Jack in the Box both serve churros. ■ Korean—The dessert category has been abuzz the last few years with talk of Korean frozen yogurt, which is more tart than other types of frozen yogurt. First Pinkberry and South Korean import Red Mango got the tart-frozen-yogurt ball rolling; now other chains are following suit. Freshëns introduced tart frozen yogurt this year, and Yogurtland has expanded its line of tart flavors. ■ Japanese—Thanks to the work of a handful of specialty concepts, Japanese-style cream puffs are picking up steam on menus. Emerging chain Beard’s Papa, a Japanese import, has been expanding across the U.S. and spreading the message that little cream puffs can pack a big flavor punch. Dessert menus are starting to reflect that. SushiSamba debuted a new dessert menu featuring what it calls Kyoto Cream Puffs. For its part, Todai offers cream puffs on its extensive dessert buffet.

Small Bites, Big Flavor Cream puffs fit into another current dessert trend as well: mini-desserts. The mini-dessert trend evolved over time, along with the more general small plates phenomenon. The dessert category has proved conducive to the idea of provid-

www.PreparedFoods.com

●

November 2011

35

2011 foodservice annual want to indulge a little, but not go overboard. Second, they appeal to consumers who want dessert, but who might be too full to order a fullsize portion. Third, they appeal to budget-minded consumers who are trying to lower their check averages,

ing customers with just a taste of their favorite—or altogether unfamiliar— sweet treats. The reasons for the category’s conduciveness to small bites are manifold. First, mini-desserts appeal to health-conscious consumers who

OrganicEssentials®

Push the Boundaries, Pull in Customers

Mixing it up to meet your needs.

The dessert category presents seemingly endless opportunities to operators, in terms of product innovation. Although dessert generally makes up the smallest portion of most restaurant menus, there is considerable consumer demand for new and innovative treats. Operators can answer this call for delectable desserts in a number of ways, but they can start by integrating old-school ingredients, reinterpreting the classics, drawing inspiration from ethnic cuisines and offering smaller portion sizes. For those who do, the payoff could be super sweet.

Blending together traditional recipes with modern trends can be daunting, not to mention the need for consistency in preparation. At Bay State Milling, we eliminate extra steps and additional storage through our expertise at custom blending. Only the finest ingredients are meticulously selected for your mixes as we work seamlessly alongside you to develop the perfect blend that simplifies the supply chain while yielding that consistent taste your customers crave. Call 1-800-553-5687 or visit www.baystatemilling.com, and see how you can mix it up with us.

GrainEssentials OrganicEssentials BakingEssentials EthnicEssentials ®

®

800-553-5687 www.baystatemilling.com

© Copyright 2011

See Food Master-INGREDIENTS, p. 16

36

November 2011

®

●

www.PreparedFoods.com

but still want to eat dessert. In addition, many mini-desserts are served as part of sampler combos, or flights, which appeal to consumers who enjoy the social aspects of dining out. For instance, a trio of miniparfaits is sure to encourage sharing, while simultaneously sparking a conversation about how the parfaits look and taste. It is no wonder more and more operators are rolling out their own bite-size treats. Some notable examples: ■ Outside-In Cinnamon Bites, a limited-time, bite-size pastry filled with warm cream cheese and cinnamon (Arby’s). ■ Bite Me, Mary’s!, bite-size chunks of brownies and bananas Foster, deep-fried and drizzled with chocolate and caramel (Hamburger Mary’s). ■ Mash-Ups, customizable mini-desserts that mix housemade ice cream with one of the chain’s Brownie Lollies; choices include Chick-O-Stick, s’mores, raspberry or caramel macchiato ice cream and peanut-butter, dark-chocolate-raspberry, milkchocolate or Junior Mints Brownie Lollies (Houlihan’s). ■ Mini-Dessert Sampler, a collection of classic desserts served in individualsized portions; offerings include tiramisu, crème brûlée, apple crostada, chocolate zuccotta cake and New York-style cheesecake (Maggiano’s Little Italy).

TM

Lauren Edwards is an associate editor at Technomic Inc. For more information about Technomic industry data, please contact Patrick Noone at Technomic at 312-5063852 or [email protected].

Renata: Edlong Food Technologist since 1999 Specialties: Understanding customers’ project needs and applications; recommending the right flavors and usage levels; creatively applying the science and art of flavors; making special arrangements to accommodate tight deadlines. Motto: “I’ll work hard to make sure you’re satisfied and your product is successful.”

1.888.MY.TASTE 1.888.698.2783 edlong.com © The Edlong Corporation 2011

See Food Master-INGREDIENTS, p. 55

We combined the richness of

KOKUMI

with the delicious taste of

UMAMI. And we created...

The New, Cost-Effective and Versatile Food Ingredient r


3FQMBDFT
PS
SFEVDFT
ZFBTU
FYUSBDUT
NFBU
FYUSBDUT
BOE
PUIFS
DPTUMZ
JOHSFEJFOUT r


7FSZ
MPX
VTF
MFWFMT
JO
CPUI
ESZ
BOE
MJRVJE
GPSNVMBUJPOT r


"EET
NPSF
DPNQMFYJUZ
BOE
SJDIOFTT
JO
MJRVJE
BOE
ESZ
TBWPSZ
QSPEVDUT r

*EFBM
GPS
CFFG
QPSL
BOE
DIJDLFO
BQQMJDBUJPOT r


&YDFMMFOU
QFSGPSNBODF
JO
TBWPSZ
TZTUFNT
TOBDLT
TFBTPOJOHT
BOE
TBVDFT

For more information, call 1-800-456-4666 or visit www.ajiusafood.com

Centering In on Center of the Plate

ISTOCKPHOTO-KEVINLEE

2011 foodservice annual

A variety of sandwiches, burgers and other entrees cater to customers’ contradictory demands for innovation and comfort, convenience and customization. Mary Chapman, Technomic Inc.

T

he “center of the plate” once meant a portion of protein that held the sauce and complemented the sides. Today, the plate is not easily defined (tapas? sharing? family-size?), much less are the central components. Even taking a broad look at the main course, it is difficult to sum up entree trends. Value demands large portions for the price, or smaller portions suitable for sharing. Consumers want hearty comfort foods they are familiar with, and they want to try new things. People across the country demand dishes that are good for them, and they want to indulge. They want food that is portable and convenient, yet they want food that is fresh and customized—and prepared just for them. They like beef, pork, chicken, seafood, pasta, vegetables... trends overlap and outright contradict each other.

Between the Bread Sandwiches suit these contradictory trends, which is likely why they are menued in both full- and limited-service restaurants more than any other type of entree. Among consumers polled for Technomic’s “Sandwich Consumer Trend Report,” 93% say they eat at least one sandwich each week. Sandwiches can be quickly made to order, are highly portable, and satisfy hunger and cravings. They can be adapted to please just about any palate, budget or appetite, and they are popular in preparations—from BLTs to bahn mi. Perhaps most importantly, sandwiches can be adapted to meet almost any culinary trend. For example, breakfast is a hot topic. Menus that feature a signature breakfast sandwich or wrap help signal differentiation. The quick-service sector positions these sandwiches

as a value-menu item, bundling it in combo meals, while fast-casual menus put the spotlight on high-quality sandwich ingredients and artisan breads. Full-service operators are also recognizing the appeal. In a segment defined by a traditional knife-and-fork entree, signature sandwiches can offer flavor and preparation variety, as well as lower-cost options. Breakfast sandwiches recently introduced or promoted on menus include: ■ Dunkin Donuts’ new Big N’Toasty Breakfast Sandwich, with two fried eggs, four slices of cherrywood-smoked bacon and American cheese on Texas toast. ■ Paradise Bakery & Café’s Asiago Bagel Breakfast Sandwich, which features egg, applewood-smoked bacon and Vermont white Cheddar grilled on an Asiago bagel. ■ Ruby’s Diner’s Breakfast Sliders: Three Kings Hawaiian rolls with fried eggs, American cheese and choice of bacon, Canadian bacon, veggie sausage or lean turkey sausage. A keen eye picks up on the variety of bread on that list, and the fact that bread mentions are quite specific in most cases. This trend is seen beyond breakfast, as well. The bread defines the quality and flavor as much as the fillings, especially on sandwiches with an artisan preparation. Chicken sandwiches are the leading variety offered on menus today. Chicken’s adaptability to wide-ranging preparations and flavor applications helps make it a strong foundation. Ham and roast beef are also among the most prevalent protein options for sandwiches, and the three often share a common presentation, in that they are routinely offered with bacon as a smoky accent.

www.PreparedFoods.com

●

November 2011

39

2011 foodservice annual in the first half of 2011 from the same period of 2010. Burgers with greater representation on menus are Q: Which of the following proteins would you consider ordering bacon cheeseburgers, mushroom for a burger at a restaurant? Select all that apply (by gender). and Swiss burgers, and patty melts. % Overall But, fish burgers, garden burgers 90 and turkey burgers have also seen Hamburger (beef) 86 88 growth, though their incidence is 37 much lower. Turkey 38 37 The “better-burger” category 37 has seen impressive growth. As Chicken 36 35 evidence: While the limited-ser39 Buffalo/bison vice hamburger category expe29 20 rienced a 1.6% growth in sales 14 Veggie/garden burger from 2009-2010, fast-casual 19 24 chain sales within the hamburger 18 Salmon or other fish patty 17 category continued to thrive: five 16 fast-casual burger chains experi20 Pork 16 enced double-digit sales growth 12 in 2010. There is room for burger 12 Black bean 14 growth: Technomic’s research 15 shows burger consumption is on Male Female the rise. Nearly half of today’s Base: 1,500 consumers aged 18+. consumers (48%) eat a burger at Source: “2011 Burger Consumer Trend Report,” Technomic least once a week, up from 38% in 2009. The better-burger category is giving consumers more Beef was chosen by 88% of consumers as an option they would options and allowing them to enjoy burgers at prices that represent a trade-up from quick-service or a trade-down order for a burger at any type of restaurant. Beyond beef, more from full-service. than a third of consumers say they would consider ordering a Today’s top trends for specialty burgers include premium proteins; toppings that add sweetness or spice; housemade turkey (37%) or chicken (36%) burger at a restaurant. sauces; and globally inspired flavors and ingredients. Going forward, watch for preparations that feature premium proAmong leading condiments, classic dressings and spreads teins and ingredients; spicy, fruity and sweet toppings; ethnic are the top options, but spicy, hot and herbal-flavored conflavor influences; and signature sauces. diments are emerging. Many of these flavors are globally While sesame seed buns and whole-wheat buns are the inspired, and some bold flavors serve as a replacement for top choices on menus, a premium positioning is seen in the added fat and salt. use of pretzel and sourdough breads, and, to a lesser extent, Some chains that have recently rolled out new sandwiches: ■ Arby’s added the new Cravin’ Chicken sandwich, feachallah, ciabatta and rye. Cheeses also help differentiate burger offerings, by highturing an all-white-meat, chicken breast fillet topped with lighting flavor and an artisan appeal. Specialty bleu and lettuce, tomato and the chain’s zesty Cravin’ Sauce. It is also goat cheeses can add sharpness or a premium quality, while available with a roast chicken fillet. ■ Caribou Coffee added four Grown-up Grilled Cheese nacho, pepper Jack, mozzarella and feta cheeses can help operators position globally inspired burgers on the menu. sandwiches: the 3 Cheese Classic, Gouda Turkey Pesto, Classic burger toppings, like tomato, lettuce, onion and Italian Chicken Melt and Aged Cheddar Roast. ■ Olive Garden introduced three new grilled paninis: the pickle are most widely preferred. Up-and-coming toppings that signal global flavor influences like avocado, guacamole Chicken Caprese Panini, Chicken Florentine Panini and and pineapple may not be as prevalent, but are a menu trend Steak & Portabello Panini. to watch. Recent burger introductions and promotions include: Beef and Beyond ■ Burger King relaunched its BK Minis for a limited time. When it comes to beef sandwiches, hamburgers are the clear favorite. According to Technomic’s menu-tracking BK Burger Minis are fire-grilled beef patties topped with dill resource, MenuMonitor, burger incidence overall is up 5% pickle chips and ketchup.

Bring on the Beef

40

November 2011

●

www.PreparedFoods.com

U.S. GROWN For Over 90 Years... U.S. PROCESSED U.S. PROUD

Riviana Foods

Riviana… proud to be the trusted name in rice products.

Whether for a side dish, dinner kit, or an innovative formulation for vegan burgers, Riviana has the rice for you. We offer a wide range of instant rices in white, brown, and wild or blends… all designed to shorten prep time and reduce utility and labor costs. Riviana’s line of brown and white IQF rices offers the ultimate in convenience… simply add the rice to a frozen entrée or blend with other frozen ingredients. Our Crisp Rice products are uniquely processed to hold up under hot syrups or chocolates. We can meet your confectionary or snack needs from our complete line, from tiny pieces to whole grain Crisp Rice.

See Food Master-INGREDIENTS, p. 124

For information on any of our U.S. Grown rice products, please call or visit us on the Web. RIVIANA FOODS INC. P. O. Box 2636 • Houston, Texas 77252 (713) 529-3251 • Fax (713) 529-1661 www.RivianaIndustrial.com

Riviana serves over 40 countries worldwide with the most extensive line of instant and regular rice products available – all American grown.

®

Industrial Sales ©2003 Riviana Foods Inc.

FYXXIV GVIEQ FYXXIVQMPO WSYVGVIEQ GLIIWI

%X&YXXIV&YHW*SSH-RKVIHMIRXW[IYRHIVWXERH[LEXQEOIWFYXXIVXEWXIWSKSSH 8LVSYKLTVSTVMIXEV]XIGLRSPSK][IVIPIEWILMHHIRTSXIRX¾EZSVMRFYXXIVXSQEOI REXYVEPGSRGIRXVEXIWXLEXMQTEVXVMGLRIWW¾EZSVERHUYEPMX]¯[MXLSYXXLIGSWXERH EPPXLIJEX ;IORS[[L]&YXXIV&YHW‹QEOIWJSSHWXEWXIFIXXIV-X´WEREYXLIRXMGFYXXIVXEWXI SVEWYFXPIHITXLEHIPMGEG]©MRHYPKIRGI-XTVSZMHIWELEVQSRM^MRKPMROFIX[IIR W[IIXERHXEVXQIPPS[ERHWTMG]&YXXIV&YHWLIPTW]SY½RHFEPERGIFIX[IIRFMXI ERHFPERHERHQEOIWLIEPXL]QMRHIHELMX +MZI]SYVJSVQYPEXMSRWERI[X[MWX[MXL&YXXIV&YHW%RHXV]SYV SXLIVREXYVEPHEMV]GSRGIRXVEXIWMRTEWXITS[HIVSVPMUYMHJSVQ 'SRXEGXYWXSHE]JSVEJVIIWEQTPI TLSRI IQEMPFFJM$FFYHWGSQ [IF[[[FYXXIVFYHWGSQ

2011 foodservice annual ■ Beef ‘O’ Brady’s added a line of Black Angus Burgers. The line includes Smokin’ Jack Sliders, a Cheesy Patty Melt and the Frisco Patty Melt, as well as a Build-Your-Own Burger option. ■ Grand Lux Café’s most recent menu rollout includes three new burgers: the Bacon-Cheese Burger, AvocadoChipotle Cheeseburger and Chicken Burger.

The Streets of the World Hints of global inspiration appear in sandwiches, burgers and entrees overall. Also prevalent is consumers’ desire for bold flavors, value and portability. The Korean taco, a mashup of Korean-style fillings in a Mexican format, is just one example of an influx of multicultural dishes and street food from around the world. Technomic is watching the trend of operators using “street” to describe tacos, usually to make them seem more authentic and/or upscale. North Americans have taken hold of the terminology; as consumers continue to welcome more authentic Mexican items, more operators will use it. El Torito, Taco Cabana, Chevys Fresh Mex, Qdoba, California Pizza Kitchen and The Cheesecake Factory are among the chains that have recently introduced or promoted street tacos. Such items not only provide the flavor customers are looking for, but also the convenience and comfort food factor.

Technomic’s “Center of the Plate: Poultry Consumer Trend Report” found two in five consumers say that restaurants should offer more chicken entrees made with ethnic ingredients and flavors (41%). A smaller, but significant, percentage say they would like to see more ethnically inspired beef (34%) and pork (35%) dishes. Many consumers also value certain ethnic food for its healthful properties, such as the Mediterranean fare discussed in the “Hot Emerging Cuisines,” on page 53 of this magazine. Technomic has observed instances of a global twist serving as a healthful indicator, such as a bruschetta blend topping a chicken breast or Thai-spiced shrimp as a replacement for fried. Along a similar vein, Papa Murphy’s Take ’N’ Bake Pizza added a new Thai Chicken deLITE Pizza, featuring a crispy crust topped with a sweet Thai chili glaze, mozzarella cheese, grilled chicken, zucchini, onions and crushed red pepper flakes.

Healthy vs. Indulgent Healthful fare is on the rise, but there is still a disconnect between consumer demand and purchases. As federal menu labeling requirements get hammered out, the issue of healthful vs. indulgent fare—on the menu and in menu descriptions—gets complicated. Limited-time offers (including seasonal fare) will trend up, not only because they attract

Leader of the Packs

Our new skillet meal facility boosts Request Foods co-packing to 600,000 sq. ft. of cooking, blending, freezing and packing capacity for your frozen entrées and side dishes. Pans, single serve and skillet meals, Request Foods is your co-packing partner. Give your retail, club store or national brand the consistent quality of Request Foods. We Make Your Brand ... Better.

3460 John F. Donnelly Dr., Holland, Michigan 49424

•

616.786.0900

•

requestfoods.com

www.PreparedFoods.com

●

November 2011

43

2011 foodservice annual ■ The Cheesecake Factory launched a stand-alone menu of lower-calorie entrees. The SkinnyLicious menu lists nearly 50 new, existing and reformulated offerings; each contains 590 calories or less. Among the 13 new offerings are Mexican Tortilla Salad, the SkinnyLicious Hamburger and Tuscan Chicken. ■ Popeyes Louisiana Kitchen launched the Louisiana Leaux Get Up & Geaux! menu of better-for-you meal options with reduced fat, calories and sodium compared to regular dishes. Selections are: Naked Chicken Wrap, Naked BBQ Chicken Po’ Boy, Naked Tenders Meal and the Get Up & Geaux! Kids Meal.

attention, but also because they do not require posting nutrition data that consumers would rather not know. Despite the calories, customers are still seeking comfort food. However, consumer attitudes toward health are changing and will continue to evolve. Technomic research shows most consumers do not think they need to sacrifice good taste for health. At the same time, the consumer definition of health continues to adjust. In the recent past, a diet low in carbohydrates was deemed to be a healthy option. Today, consumers focus on other nutritional elements, such as trans fats and sodium, and consider how their food was produced and sourced to determine if it is a healthy choice. The incidence of most traditional health claims is declining on menus nationwide. Many familiar health indicators, such as low-fat, reduced-carb, etc., are giving way to new avenues toward signaling health. Certain health-halo attributes, such as organic, natural, local, seasonal and sustainable, are a top trend to watch on the menu. Some of the healthful items recently introduced to menus include: ■ Daphne’s California Greek rolled out a line of Flatbread Pizzas, each with under 500 calories. Varieties are: Rustic Greek, BBQ Chicken, Margherita and Pepperoni.

Moving Forward Entrees will continue to evolve in myriad ways, but do not expect the dichotomies of health vs. indulgence, and convenience vs. customized to cease. Smart operators provide balance and multiple options, or stay fiercely focused, if that is what their core customer demands. Mary Chapman is a director at Technomic Inc. For information about Technomic industry data, please contact Patrick Noone at Technomic at 312-506-3852 or pnoone@ technomic.com.

ZZ'EE yEd,E'hD^ dD E>'/E ^K/hD>'/Ed dydh5 5/ddDdydhZ^z^dD^ Wd/E



EH\RXU6ROXWLRQV FRXOGEH\RXU6ROXWLRQV 2XU,QJUHGLHQWVFRXOG FRXOG 2XU,QJUHGLHQWV 



&ŽƌƐĂŵƉůĞƐŽƌƚĞĐŚŶŝĐĂůĂƐƐŝƐƚĂŶĐĞĐĂůůϴϬϬͲϲϮϴͲϯϭϲϲ ǁǁǁ͘/ŶŐƌĞĚŝĞŶƚƐ^ŽůƵƚŝŽŶƐ͘ĐŽŵ See Food Master-INGREDIENTS, p. 86

44

November 2011

●

www.PreparedFoods.com



Whe n y o u r labe l s ay s “0 g t r an s -f a t” w o u l d n’t you l i k e t o rea l ly me a n i t ?

See Food Master-INGREDIENTS, p. 101

From ideation to launch in 200 days. )UHQFKҋVŠZDVWKHUHHYHU\VWHSRIWKHZD\ If you need natural ingredients and flavors that will help clean up a label, reduce sodium or add flavor without adding fat, you need French’s®. Producers in multiple categories turn to French’s® food technologists for support in developing new products and reformulating existing ones. With the top brands of French’s® Mustard, Frank’s® RedHot® Cayenne Pepper Sauce and Cattlemen’s® Master’sTM Reserve Barbecue Sauce, French’s® has been helping food processors and manufacturers create popular products for years. Learn how consistent performance, capacity and quality can make your products more competitive. Call French’s at (417) 521-2065 or visit www.FrenchsFlavorIngredients.com. AMERICA’S FAMOUS FLAVORS. QUALITY IS OUR ONLY INGREDIENT.

‹5HFNLWW%HQFNLVHU,QF1RUWK$PHULFD

See Food Master-INGREDIENTS, p. 68

Added Flavors: Trends in Sauces and Seasonings

ISTOCKPHOTO-MIGUELMALO

2011 foodservice annual

In a cost-conscious environment, restaurant operators are using sauces and seasonings to bring new flavor profiles to their usual dishes. While traditional sauces, such as barbecue, gravy and mayonnaise, are still popular, chefs are creating new, signature flavors that sometimes include ethnic ingredients. Eric Giandelone, Mintel Foodservice

F

or much of the past three years, restaurant operators have been faced with soft consumer demand and weak guest traffic. And, just as conditions started to improve late last year and early this year, restaurants had to take on a new challenge: rising commodity prices. Prices for beef, pork and eggs have increased throughout the year, leading to a few developments in foodservice. First of all, restaurants are introducing more low-cost, margin-friendly chicken options to the menu. And, instead of introducing entirely new items, operators are using sauces, marinades and seasonings to bring new flavor profiles to traditional dishes and to entice customers.

Sauce Staples Staple or classic sauces have become everyday flavors. Sauces that top the list year-after-year, such as tomato and barbecue, illustrate the versatility and consumer acceptability of popular sauces and their flavors. According to Mintel Menu Insights, since Q1 2007, the top sauces on restaurant menus have been free of major shifts. Given that approximately 50% of menu item dishes contain sauce, and popular sauces are so ingrained in the menu, it is expected that changes in sauce happen gradually. However, the familiarity of well-known sauces has made them menu staples and go-to ingredients, when restaurants create new menu items.

Traditional sauces, such as mayonnaise, tomato and barbecue, continue to thrive through renewed interest in traditional applications and flavor profiles—such as barbecued pulled pork sandwiches and flatbread pizza. Other classic sauces, like pesto and Alfredo, have shown notable growth, illustrating a restaurant and consumer affinity for comforting and recognizable foods, such as creamy pasta. While traditional sauces still have appeal for both restaurant operators and their customers, there is still room for creativity. For many restaurants, just adding an extra flavor moves a sauce from traditional to contemporary and can even add a signature flavor profile to the menu, as T.G.I. Friday’s does with its Jack Daniel’s-infused barbecue sauce. A sauce flavor can also add a burst of newness to a popular existing dish, while maintaining the core product’s integrity. McDonald’s has listed Chicken McNuggets on its menu since the early 1980s, but four new sauces—in this case, Creamy Ranch, Sweet Chili, Spicy Buffalo and Honey Mustard—have added new flavor profiles to the iconic nugget. Also, the addition of traditional ethnic ingredients brings new life to traditional sauces. With chipotle, for example, ranch dressing goes from all-American to Mexican-inspired, and a dash of pesto added to traditional tomato marinara infuses the sauce with a unique basil flavor. The challenge for restaurants is to exploit the many possibilities sauces offer their menus.

www.PreparedFoods.com

●

November 2011

47

2011 foodservice annual also other aspects of operation, including price and marketing promotions. However, it is useful for restaurant operators to look upstream for inspiration. 76 Traditionally, food trends in the restau75 rant industry start in one of two restaurant 74 72 types: fine dining or the ethnic, indepen71 dent restaurant. From there, trends trickle 70 down to the rest of the foodservice indus68 67 try and on to retail, stopping at casual din67 ing and specialty grocery stores—before 66 landing in fast food and mainstream 64 64 supermarkets. The iconic Caesar salad is 63 a prime example. It started in a single res62 taurant in Mexico, before making its way 61 61 to just about every restaurant that serves 61 a salad of any kind. This general trend 60 direction also applies to sauces. 58 A look at the fastest-growing sauces in fine dining may provide a peek at what is coming next in foodservice. While eel sauce is going to have small appeal, due to its limited uses, it does speak to a growing trend in fine dining—ethnic cuisine. Sauces like mojo, Thai chile, yuzu, miso, sweet chili and even Creole mustard allow fine dining chefs to bring authentic flavors to dishes. Of course, not every restaurant operator lists a menu with Cuban, Thai or even Cajun food, but the addition of these sauces to traditional American fare, like burgers, adds immediate appeal to the menu. Understanding when to add these types of ethnic sauces to a non-ethnic menu can be challenging and sometimes requires manufacturers and operators to move beyond their seller-buyer relationship to one of partnership. (See chart “Top 10 Fastest-growing Sauces in Fine Dining.”)

New Ingredients and Flavors of Interest % of Respondents Basil Sea salt Chipotle Oregano Ancho Lemongrass Vanilla Thyme Cinnamon Rosemary Cumin Paprika/Smoked paprika Chile powder Cardamom Coriander Nutmeg Habanero Wasabi Allspice Mint

50

Source: Mintel, “Innovation on the Menu: Flavor Trends”

In a survey, consumers were asked, “Using a 1 to 3 scale, where 1 means not interested and 3 means interested, please rate your interest level in seeing [these] flavors and ingredients on restaurant menus.” Basil came out on top, followed closely by sea salt and chipotle. The Top 10 Sauces Not surprisingly, Mintel Menu Insights shows mayonnaise leads the list of the 10 most popular sauces, appearing in 3,715 dishes in Q2 2011—a 9% increase over Q2 2008. Next was tomato sauce, showing up in 2,081 menu items in Q2 2011 vs. 1,899 in Q2 2008 (+10%). Mustard was third, with 1,258 in Q2 2011, growing 13% from the 1,114 appearances in Q2 2008. Salsa also was also popular, in fourth place, with 1,270 appearances in Q2 2011, up from 1,132 in Q2 2008 (+12%). Marinara held fifth place, listed in 1,193 dishes in Q2 2011, higher than the 1,141 citations in Q2 2008 (+5%). The second half of the top 10 sauces were: barbecue sauce in sixth place, with 1,322 mentions in Q2 2011 vs. 964 in Q2 2008 (+37%); cream sauce in the seventh spot, with 646 mentions in Q2 2011 vs. 497 in Q2 2008 (+30%); marinade in eighth place, with 604 appearances in Q2 2011 compared to 566 in Q2 2008 (+7%); and Alfredo sauce held ninth place in Q2 2011, with 598 mentions vs. 454 in Q2 2008 (+32%). Last, in tenth place, was pesto sauce, totaling 567 mentions in Q2 2011 compared to 541 in Q2 2008 (+5%).

Restaurateurs Look Upstream for Inspiration Keeping up with direct competitors is tough enough in foodservice. Restaurant operators are constantly looking to see what their competitors are doing, not only with their menus, but

48

November 2011

●

www.PreparedFoods.com

Signature Flavors Understanding what is going on at other restaurants, whether a competitor or a source of inspiration, is one step in the right direction. However, just copying what is popular is not going to work. Consumers are increasingly looking for that authentic (or at least unique) dining experience. Through signature sauces, operators can differentiate their menu and gain instant recognition from consumers. Restaurants with menus based around sauces have an advantage here, but others can also build around their own sauces. Famous Dave’s has made its barbecue sauces integral to its menu, as has McAlister’s Deli, with its honey-mustard dressing. Creating a signature sauce requires going one step beyond just accepting what is being purchased from a manufacturer. It requires working with a manufacturer to help assist in developing a sauce that best reflects the qualities of the restaurant, while also complementing and adding to the menu. Outside of sauces, seasonings—whether through new ingredients or flavorings—can bring life to a listless menu and provide depth to dishes. Among the top ingredients that consum-

© 2011 American Egg Board

Blend It In

Salmon with Mousseline Sauce

Improve emulsification with eggs.

Eggs allow other ingredients to blend easily and naturally. To learn more about emulsification and the 20+ functions of eggs… Visit

at www.aeb.org or call toll free 1-877-488-6143.

For info on egg product functionality, visit

2011 foodservice annual Top 10 Fastest-growing Sauces in Fine Dining Q2 2008 #

Q2 2011 #

Q2 2008 - Q2 2011 % Change

Eel sauce

2

14

600

Mojo sauce

3

15

400

Thai chile sauce

2

10

400

Bleu cheese sauce

4

17

325

Yuzu sauce

6

25

317

Romesco sauce

4

16

300

Roasted garlic sauce

4

16

300

Miso sauce

7

27

286

Creole mustard

3

11

267

Sweet chili sauce

7

23

229

Source: Mintel Menu Insights

Eel sauce has “popped” in popularity, as it appeared in two fine dining menu items the second quarter in 2008 and in 14 items during the same quarter in 2011. ers are most interested in seeing on restaurant menus are those ingredients that add one of two things to the menu: 1) quality and 2) authenticity. The high interest in fresh ingredients—like basil and oregano, and a more premium ingredient like sea salt—shows consumers are looking for better, fresher ingredients when they dine out. And, when considering a menu item, consumers are looking at the ingredients that go into that dish to determine its quality level. Diners also indicate they are interested in seeing authentic ingredients added to the menu. Ingredients like chipotle and ancho peppers, as well as lemongrass, are positioned as authentic ingredients in many cases, true to an ethnic cuisine’s origins. If executed properly on restaurant menus, the addition of these ingredients conveys the restaurant is following traditional methods of preparation and composition. Consumers want restaurants to take the lead on showing them new ingredients and flavors. On one level, they trust restaurants can incorporate these ingredients in a successful and flavorful manner. On another level, they just want to experience these ingredients. Certainly, interest does not mean items that make use of these © 2010 National Starch LLC

See Food Master-INGREDIENTS, p. 109-112

November 2011

●

www.PreparedFoods.com

ingredients are going to be successful. But, the high interest level should convey a consumer interest in trying menu items with these ingredients. Ultimately, it is up to the restaurant or manufacturer to ensure the item follows through on flavor, satiety and price, with permission by consumers to experiment with the flavor profiles on the menu. (See chart “New Ingredients and Flavors of Interest.”)

Sauce It Up For good reason, when discussion turns to restaurant menus, the focus of the conversation turns to core menu items, occasionally touching upon appetizers, desserts and even the alcohol beverage menu. Rarely are sauces and seasonings a hot topic, though they should be. Used appropriately, sauces and seasonings allow restaurants to bring new life to their menu and take advantage of foodservice trends more quickly and relatively inexpensively. Successfully adding sauces and seasonings requires going beyond the traditional and expected. Just as operators are expected to be inventive and unique on their core menu, they also should do the same with their sauces; operators need to work with their manufacturers to develop those sauces that stand out and bring customers in. Eric Giandelone is director of research, Mintel Foodservice. For more information about Mintel Foodservice industry data, please contact Giandelone at Mintel Foodservice, [email protected], www.mintel.com.

See Food Master-INGREDIENTS, p. 109-112

:KHUH6FLHQFH1DWXUHDQG.QRZOHGJHDUH EURXJKWWRJHWKHUIRU\RXUVXFFHVV

THE

KNOWLEDGE OF FLAVOR

XU JUHDWHVW VRXUFH RI NQRZOHGJH LV RXU SHRSOH :LWK GLYHUVHDFDGHPLFGLVFLSOLQHVIURPDURXQGWKHJOREHRXU SHRSOHDUHFRQVWDQWO\UHVHDUFKLQJH[SHULPHQWLQJDQGFRQVXOW LQJ WR ÀQG VROXWLRQV IRU RXU FXVWRPHUV *&, LV FRPPLWWHG WR EULQJLQJ \RX WKH ÀQHVW ÁDYRUV FRORUV DQG IRRG SURGXFWV GHOLYHUHG ZLWK VHUYLFH WKDW LV XQVXUSDVVHG LQ SURPSWQHVV FRXUWHV\DQGFRQVLVWHQF\

O

9LVLWZZZJROGFRDVWLQFFRPIRULQIRUPDWLRQRQRYHU ÁDYRUVDQGFRORUV)UHHRQOLQHVDPSOHRUGHULQJ


ISTOCKPHOTO-LAURI PATTERSON

2011 foodservice annual

Hot Emerging Cuisines Ethnic cuisines are a popular part of American menus. Lately, one can see more Mediterranean, Indian and Caribbean foods appearing in restaurants. They are ready to take their place in the restaurant spotlight.

Lauren Edwards, Technomic Inc.

P

ick any restaurant chain, take a look at its menu, and one would be hard pressed not to find at least one ethnic dish on it. Ethnic cuisines are integrated into countless restaurant menus—even traditional “American” menus. Jack in the Box serves a Chicken Teriyaki Bowl. Atlanta Bread Company offers Penne Bolognese. Even Tastee Freez serves tamales. Ethnic offerings are exploding on menus, and the trend is not restricted to any one segment or menu classification. It is visible at national quick-serves, small fine-dining brands and everything in between. Yet, these menu examples only showcase the “big three” ethnic cuisines—Mexican, Italian and Chinese. These cuisines remain extremely popular and will always have a place in our foodservice industry. But, the tide is turning, as other ethnic cuisines are gaining a footing and a following with restaurant-goers. Chefs are moving beyond expected ethnic influences and exploring the ingredients, flavors and cooking techniques of far less familiar and far more exotic cuisines. Technomic has identified Mediterranean, Indian and Caribbean as three of the hottest cuisines in the restaurant industry today. What follows is an overview of each cuisine and a discussion of why each is poised to break out of (relative) obscurity and impact the industry in a big way.

Mad for Mediterranean Until recently, Mediterranean’s influence on U.S. restaurant menus was subtle. Consumers may not have noticed items like hummus and pita on menus. They may not have paid

attention to traditional Mediterranean spices and sauces, like sumac and tahini, in their dishes. And, words like falafel and shawarma probably were not in their vocabulary. That is all starting to change, now that Mediterranean is moving out of the shadows of the big three ethnic cuisines and taking center stage at restaurants. Between 2009-2010, Mediterranean items increased their representation on the menus of the leading chains and independents by 7.7%. In addition, the offerings themselves have moved beyond “safe” options, like hummus, and now incorporate bolder flavors and more unfamiliar (to most Americans) ingredients. And, consumers appear to be up to the challenge. So, what is behind the category’s growth? A lot of it has to do with more widespread consumer acceptance of Mediterranean cuisine and restaurant operators’ recognition of that acceptance. Today, a sizeable percentage of consumers are open to trying Mediterranean food. Technomic’s most recent data on the subject finds well over half of consumers (62%) report they would probably or definitely order a menu item made with Mediterranean flavors and ingredients. Another key reason is that Mediterranean benefits from a health halo perception. The Mediterranean diet places a heavy emphasis on olive oil, legumes, fruit, fish, vegetables, whole grains and nuts; a moderate emphasis on dairy products; and minimal emphasis on meat. Many Mediterranean dishes are vegetarian. Health-conscious consumers are sitting up and taking note, right along with the operators who serve them. In fact, some of the most recognizable restaurant operators in the country are hopping on the Mediterranean bandwagon,

www.PreparedFoods.com

●

November 2011

53

2011 foodservice annual contributing to Mediterranean’s popularity boom. A few menu examples from Top 500 operators: ■ Subway—In early 2011, the largest chain in the world, by unit count, began testing a vegetarian-friendly Falafel Sandwich in the Chicago area. ■ IHOP—The iconic, mid-scale chain now offers a Mediterranean Lemon Chicken entrée. ■ Red Robin Gourmet Burgers—The casual-dining chain rolled out two limited-time menu items with Mediterranean influences: a Mediterranean Chicken Salad and the Mt. Olympus Burger, the latter featuring an oregano-seasoned beef patty topped with spinachartichoke dip and feta, among other toppings.

Infatuated with Indian Like Mediterranean, Indian cuisine has, until now, largely flown under the radar. In the U.S., there is no national Indian chain representation—not yet at least—with Indian restaurants comprised largely of mom-and-pop establishments. That will likely change soon enough, though. Certain Indian concepts are already in the early stages of expansion. Sodexo Inc., for instance, signed a master retail license agreement in late March for its fast-casual Indian concept, Café Spice. The Café Spice menu showcases Indian favorites, such as chicken tikka masala, curry bowls and naan sandwiches, all prepared using natural ingredients and halal meats.

Another Indian concept with growth potential is Chicago-based Chutney Joe’s. The fast-casual concept prides itself on using authentic Indian flavors, ingredients and cooking techniques. Its mantra, “Fresh quality ingredients. Home-style cooking. Served fast,” reinforces that commitment. Two Chutney Joe’s units operate in downtown Chicago, with a third on the way. A franchising program is already in place, which will likely spur continued growth. International brands may also play a role in the future. Across the pond, Indian food has ensconced itself in the UK foodservice industry, producing some notable brands. Chains that have achieved success in the U.S. often open international outposts in the UK, and vice versa. It is entirely possible that some international Indian chains will ultimately make their way stateside, which would grow the category even more. In the meantime, Indian cuisine is gaining traction on menus, thanks largely to varied-menu, casual-dining chains and independent operators. Technomic’s exclusive online trend-tracking database, MenuMonitor, found the number of menu items incorporating Indian ingredients increased from 75 in the second half of 2010 to 82 in the same period of 2011. Further, certain ingredients traditionally associated with Indian fare have really taken off and found favor with customers; tamarind sauce and mango chutney are prime examples. A few recent menu rollouts: ■ Avocado Egg Rolls, featuring a blend of avocado, cream cheese, sun-dried tomatoes, red onions, cilantro, pine nuts, chipotle pepper and spices, served with a sweet tamarind sauce (BJ’s Restaurant & Brewhouse). ■ Pan-Fried Australian Barramundi Filet, served with mango chutney and grilled Japanese eggplant (Grand Central Oyster Bar). ■ Avocado Tartine, featuring chickpeas, alfalfa sprouts and spicy tahini, served on organic wheat bread; 100% vegan (Le Pain Quotidien).

Crazy about Caribbean

C A A L L L L C

T O O L L L L T

F R R E E E E F

1-800-826-8302 www.nelsonjameson.com

FAX 1-800-472-0840

See Food Master-INGREDIENTS, p. 113

54

November 2011

●

www.PreparedFoods.com

Most Americans are probably more familiar with Caribbean cuisine than Mediterranean or Indian cuisine, given the region’s geographic proximity, not to mention the large Cuban population within the U.S. It should not come as much of a surprise, then, that Caribbean cuisine has Top 500 chain representation, from brands like Golden Krust Caribbean Bakery & Grill, Pollo Tropical and Bahama Breeze. Golden Krust, a quick-service chain based in New York’s Bronx borough, has been serving authentic Caribbean cuisine such as jerk chicken, fried plantains and stuffed turnovers since 1989. Golden Krust and Pollo Tropical have 200-plus units between them, but all are concentrated on the Eastern Seaboard. Bahama Breeze has more geographic representation, but a much smaller reach,

KNOWLEDGE HAS ITS REWARDS

The increasing consumer demand and unmet need for gluten-free products was the inspiration for this year’s winning concepts. Make it gluten-free, and it’s a winner. Which is just what the food science team from Clemson University capitalized on to win the 2011 Danisco Knowledge Award contest. The product – “Farmer Chad’s Very Veggie Dip with Gluten-Free Chips,” – features a healthful, portable snack offering a full serving of roasted vegetables accompanied by gluten-free pita chips. Taking second and third place honors in this annual contest were teams from Virginia Tech and the University of Arkansas respectively, both with gluten-free entries. Prepared Foods and Dairy Foods are pleased to work alongside Danisco in bringing you this year’s Danisco Knowledge Award New Product Contest. Over the next six months, qualified food science students from all over the country will compete for a chance to win the hearts and stomachs of consumers, not to mention $10,000 in cash. As our industry continues to explore new and innovative ingredient applications and flavor profiles, Prepared Foods congratulates Danisco on its innovative spirit, as well as, the progressive efforts of our future food scientists. For more information about the Danisco Knowledge Award New Product Contest, please contact Danisco at 800.255.6837 ext. 3436 or visit the website below.

www.danisco.com/knowledgeaward

2011 foodservice annual Roughly one out of three consumers

Fans of Fusion Flavors

enjoys food featuring a fusion of flavors

Statement: “I like a fusion of flavors from more than one type of cuisine (e.g., French-Vietnamese, Moroccan-Indian).” * % Overall = 32% 41%

Items that feature a fusion of flavors are particularly appealing to consumers aged

44%

32% 31%

from several different types of cuisine.

25–34. More than two-fifths of these

39% 35% 29%

27% 22%

consumers say they enjoy these offerings.

21%

Some smaller brands are banking on those growth opportunities and hoping to take away some of the market share held by these large chains. One brand that is 25-34 35-44 45-54 55+ 18-24 in a good position to do so is Sophie’s Cuban Cuisine, an eight-unit concept Male Female that uses secret family recipes (the chain *By age and gender; top two box = agree and agree completely; consumers indicated their opinion on a scale of 1–6, where 1 = disagree completely and 6 = agree completely. is run by the Luna family) and has an Base: 1,500 consumers aged 18+ unusual service platform. While mainSource: “Flavor Consumer Trend Report 2011,” Technomic taining a limited-service focus, with the bulk of business derived from delivery sales and takeout orders at cafeteria-style lines, Sophie’s also at 25 units. This leaves much of the country underserved by gives customers a full-service, dine-in option. The Lunas have Caribbean concepts and ripe for concept growth.

See Food Master-INGREDIENTS, p. 7

56

November 2011

●

www.PreparedFoods.com

foodservice annual begun preparations to enter the Washington, D.C., market, which will take the brand outside of its New York City base. In addition to its growth at the concept level, Caribbean/Cuban cuisine is also demonstrating impressive growth on menus. Certain Caribbean staples are now commonly offered at the leading restaurant chains, both as permanent menu items and as limited-time offers. Caribbean fare, with its tropical, warm-weather connotations and heavy use of fresh fruits, lends itself naturally to summertime menus. In May, casual-dining chain Hurricane Grill & Wings launched a Summer of Flavor seasonal menu. The new Caribbean-inspired menu included Coco Loco Wings, Cajun Mahi Wrap, Strawberry Fields Salad, Jamaican Jerk Salad, Island Grilled Shrimp Skewers, Pina Colada Cake and more. A snapshot of Caribbean offerings recently added to other menus: ■ Jerk Chicken Pizza, featuring spicy jerk chicken with smoked Gouda and mozzarella, topped with fresh pineapple salsa (Brixx Wood Fired Pizza). ■ Sweet Plantains, ripe and sweet plantains cooked to a golden, caramelized finish (Pollo Tropical). ■ Roasted Jerk Chicken, choice of breast, drumstick, thigh or wing (Ryan’s Grill, Buffet & Bakery).

Fusion Cuisines: Upping the Flavor Ante Perhaps even more interesting than examining these three cuisines separately is examining them within the context of fusion cuisine. Adventurous chefs are increasingly fusing elements from one of these cuisines with elements from another cuisine, to create wholly unexpected and altogether new flavor profiles. For instance, Mediterranean and Mexican are coming together at Doc Chey’s Noodle House, which serves a Falafel Taco, featuring falafel, Napa lettuce, pickled veggies, scallions and tahini sauce. Meanwhile, Indian and Chinese are melding seamlessly at Kowloon Restaurant, which serves Thai Inter Duck, or half a boneless Roasted Duck à la Chili with tamarind sauce. Taking the fusion trend a step further, there are even certain restaurant concepts built entirely around the idea of new forms of fusion cuisines. Asia de Cuba, for example, fuses Asian flavors with Cuban cuisine.

Making Room for New Ethnic Cuisines The U.S. restaurant industry is exceedingly diverse in its offerings. Yet, the industry still has a lot of room for growth, particularly when it comes to ethnic cuisines beyond the big three. Mediterranean, Indian and Caribbean cuisines are already stepping up to the plate and making an impact. Their representation on menus is growing, causing consumers—many of whom are on the lookout for exciting and unfamiliar flavors—to become more accustomed to seeing them at their favorite restaurants. It remains to be seen what long-term effects they will have on the restaurant industry, but, for now, these cuisines are certainly worth watching. Lauren Edwards is an associate editor at Technomic Inc. For more information about Technomic industry data, please contact Patrick Noone at Technomic at 312-506-3852 or pnoone@ technomic.com. See Food Master-INGREDIENTS, p. 137

www.PreparedFoods.com

●

November 2011

©ISTOCKPHOTO/RICHARD GUNION

culinary creations

Flavor Secrets itself, a little coriander and black pepper add interest to the beef broth and vegetables. A favorite in Guadalajara is a pork and pinto bean soup, which is almost rich enough to be called a stew. The seasoning is essentially chili powder, with added oregano, cumin, garlic and onion. (Carrots and baby ears of corn combine with the beans and meat to make it colorful and different.) Mexicans also make an all-bean soup, which is quite different from bean soups of other lands. The beans are first cooked until tender in water that has been seasoned with onion, garlic, oregano and black pepper; they are then removed, cooled and mashed. Next, they are reheated with tomato sauce and served with grated cheese. Spareribs and cabbage are made into still another brew. This one has a tantalizing note of anise among its flavors. Otherwise, the seasoning focuses on chili powder, additional cumin seed, garlic, onion and black pepper. The sopa de legumbres recipe was originally adapted and tested for Prepared Foods by the test kitchen of the American Spice Trade Association. (FR0181)

Sopa de Legumbres (Vegetable Soup)

Soups of Mexico

I

f one’s knowledge of Mexican cooking begins and ends with the stereotypes, then it may be surprising to learn that soups are one of that country’s specialties. Although not imaginatively seasoned, the soups of Mexico are not all full of peppery fire. Sopa de legumbres, pictured here, literally means vegetable soup. This one includes beef and a produce stand of vegetables—not simply carrots, celery and potatoes, but acorn squash, cabbage and large chunks of fresh corn onthe-cob. The seasoning is equally distinctive—a combination of thyme leaves, black pepper, onion and garlic, with a surprising touch of whole cloves. There is also a soup made with meatballs and chickpeas. Much of the flavor in this one is in the meatballs, which are creatively redolent of cinnamon and nutmeg. In the soup

58

November 2011

●

www.PreparedFoods.com

4 cups beef broth 4 cups water 1 can (8oz) tomato sauce ¼-cup instant minced onion 1 ¼-tsp thyme leaves, crushed 1 ¼-tsp instant minced garlic 1 tsp salt ½-tsp whole black pepper 4 whole cloves 1 ½-cups peeled potatoes, cut in ½-in cubes ¾-cup acorn squash, cut in ½-in cubes 8oz boneless beef shoulder chuck, cut in ½-in cubes 4 cups coarsely sliced cabbage ¾-cup sliced carrot ¾-cup sliced celery 2 ears corn, cut in 1in lengths Directions: In a large saucepot, combine broth, water, tomato sauce, onion, thyme, garlic and salt. Add black pepper and cloves (tie in cheesecloth, if desired). Bring to a boil. Reduce and simmer, covered, for 30 mins. Add potatoes and squash. Simmer, covered, 10 mins. Add beef, cabbage, carrot, celery and corn. Simmer, covered, until meat and vegetables are tender, about 10 mins. Yield: 10 cups

©ISTOCKPHOTO/TRAVELLINGLIGHT

Flavor Secrets

culinary creations Pea soup is popular in Sweden, made with a yellow pea, which is somewhat different from American peas. However, to take a leaf from Sweden’s seasoning book, using domestic peas reproduces an excellent soup. The spicing consists of thyme, marjoram and whole cloves. A generous amount of salt pork also contributes to the flavor. When the soup is cooked, the pork is often served in a separate dish, with a spicy mustard. Jellied veal is a staple of the smorgasbord table and another of the Swedish specialties which calls for flavoring meat with allspice. Additionally, it is typical to use bay leaves, onion and white pepper in the total seasoning. Cardamom, the exotically aromatic and traditional flavoring for coffee in the Middle East, is also a favorite for cakes and cookies in Sweden. Kardemum-makaka is a cake which frequently relies solely on cardamom for its spicing. Otherwise, its batter is simply butter, sugar, flour, cream and baking powder. The pilot recipe for kalops was originally adapted and tested for Prepared Foods by the American Spice Trade Association. (FR0283)

Kalops (Swedish Beef Stew)

Sweden: Land of Vibrant Flavors

A

love of nutmeg with beef is one of the flavor characteristics of Swedish cooking. So also is dill with a variety of foods. And, allspice in pickled dishes and meats. And, cardamom in baked goods, along with cinnamon and nutmeg. Meatballs become Swedish with the addition of nutmeg. The beef stew called kalops (pictured here) carries this theme a bit further, by combining the heady fragrances of nutmeg and allspice with the “savoriness” of dill, a bay leaf and the nip of black pepper. This spicing is especially effective with the recipe’s marriage of sour cream and beef. Dillkott pa lamm spotlights the flavor of Sweden’s “national herb” (as dill has been called). In this recipe, dill weed goes into a bouquet garni (along with a bay leaf and parsley) to season the meat as it cooks, and then becomes the featured flavor in an accompanying sauce.

2 tbsp vegetable oil 2 lbs boneless beef chuck, cut into 1in cubes 2 ½-cups of beef broth 1 ¼-cups water, divided ¼-cup instant minced onion 1 tsp salt 1 tsp ground allspice 1 tsp dill weed ¼-tsp ground nutmeg 1 bay leaf 2 cups carrots, cut in 1in lengths ¼-cup dairy sour cream (room temperature) a dash of black pepper Directions: In a medium saucepan, heat oil until hot. Add beef; brown on all sides. Add beef broth, 1 cup of the water, minced onion, salt, allspice, nutmeg, dill, black pepper and bay leaf. Bring to a boil. Reduce heat and simmer, covered, until beef is almost tender, about 50 mins, adding more water, if needed. Add carrots. Simmer, covered, until beef and carrots are tender, about 5 mins. Combine remaining ¼-cup of water and flour; stir into saucepot. Cook and stir until thickened, about 2 mins. Remove from heat. Stir in sour cream. Serve with boiled new potatoes sprinkled with parsley flakes, if desired. Yield: 6-8 portions (6 cups)

www.PreparedFoods.com

●

November 2011

59

Make your opinions

COUNT myCLEARopinion™ members are a diverse community of industry professionals who earn CLEARcash™ for sharing their opinions, reactions and insights with leading national and global organizations. Their insights help make better products, advertising and messaging decisions. Joining myCLEARopinion™ ensures that your opinions are worth something. Begin making your opinions count today and earn CLEARcash™ rewards for your insights and views.

my CLEARopinion

™

Visit www.myclearopinion.com to join now! 2401 W. Big Beaver Rd. Suite 700 | Troy, MI 48084 | [email protected]

CLEARcash

™

r&d applications

F

ood companies typically develop small-scale food samples or prototypes in a lab. However, when going to full-scale production, challenges exist, because the products will often not be the same. Therefore, lab equipment that mimics full-scale production can be very beneficial. MicroThermics Inc. designs, develops and manufactures customized small-scale, continuous flow, thermal processing systems. Its equipment is used to simulate food production processes, such as pasteurization (HTST), sterilization or aseptic processing (UHT), and hot fill in the lab. One MicroThermics client, Eatem Foods Company, is an industry leader in food base manufacturing and a quality supplier of savory flavor systems, broths and concentrates, and seasoning bases. Eatem Foods Company shared its positive experience and the advantages of investing in a MicroThermics system, chosen after careful consideration. Due to company growth, market trends and customer demand for aseptically processed samples, Eatem Foods invested in MicroThermics processing equipment, and the company is reaping the benefits. Kitrina Vazquez, food technologist at Eatem Foods Company, explains they are “now seeing less waste in large pilot plant test and full-scale runs. Another benefit is the ability to make controls for comparison to pilot plant and full-scale production runs. The aseptically processed products made using MicroThermics equipment possess better sensory properties (taste and appearance), and prediction of their outcome is easier,” she adds. When considering this investment, Eatem Foods had many choices. “Due to our facility capabilities and the majority of our customer capabilities, the best option was a Tube-in-Shell UHT water heater,” says Vazquez. Requests for samples like sauces, gravies and cream soup also called for the addition of an In-Line Homogenizer to be attached to the UHT unit. In order to determine customer needs, MicroThermics utilizes a questionnaire to understand facilities and capabilities. Sandeep Rajan, technical sales manager for MicroThermics, Inc., states, “This allows customization of equipment and flexibility with processes.” After thorough evaluation and investment, Eatem Foods is happy with its new abilities to make broths, sauces and gravies in the lab. The unit purchased helps Eatem better serve its customers and create products as close-to-true, aseptically processed products as possible in a lab sample. For example, a customer of Eatem Foods needed a prototype of a creamy potato soup that used little to no starch. By changing variables, such as pre-heat temperature, final heat temperature, hold times and velocities, Eatem Foods achieved the consistency, taste and mouthfeel the customer desired. The company has many other examples where a product development issue was solved using

© ISTOCKPHOTO/STOCKSTUDIOX

From Lab-scale to Full Production

By changing variables, such as pre-heat and final temperature, hold times and velocities, a creamy potato soup prototype was obtained with the desired mouthfeel—with little to no added starch. MicroThermics processing equipment. Vazquez says, “The MicroThermics unit has been helpful in giving Eatem Foods the ability to duplicate full plant operations to better serve their aseptic projects.”

Providing Technical Support Vazquez notes, “MicroThermics’ technical support is very important, and Eatem Foods has purchased a yearly maintenance contract to ensure their unit continues to run properly. According to Vazquez, “Eatem Foods has seen sales increases in all areas where the MicroThermics equipment has been involved.” MicroThermics was recently recognized by the Institute of Food Technologists with the Industrial Achievement Award for its contribution to the field of food science and technology. —Elizabeth Mannie, Contributing Editor For more information: MicroThermics Inc. • Raleigh, N.C. Sandeep Rajan • 919-878-8076 [email protected] • www.microthermics.com

www.PreparedFoods.com

●

November 2011

61

r&d applications

PHOTO COURTESY OF J.R. SHORT

Snap, Crackle—Pellets

I

magine a category of snacks with the advantages of enhanced texture and low-fat content that can be applied to grain-based products, such as corn and rice. With a new, proprietary micro-pellet extrusion technology, all this and more is possible. J.R. Short has developed the foundation for such a new snack category, with its micro-pellet extrusion technology. After pressure popping, the result is a crisp, rather than a chip or rice cake. Best known for its application to potatoes, the company has extended the micro-pellet “crisp” category to include whole grains and whole, multi-grain combinations. The advantages of working with micro-pellets are numerous. A pellet is shelf-stable for up to a year in its “raw,” or unexpanded, form. Pellets offer unique economies in shipping, because until expanded, no air is shipped or stored. Pellet-based snacks can deliver a wider variety of healthful properties, compared to traditional fried snacks. For example, when pellets are fried, they can have a fat content of 15-25%; if air-baked, 0-5%—while traditional, fried chips have about 35% oil absorption. The company recently introduced two legume-based crisps—chickpea and black bean, which are tasty ways to deliver the high-fiber and -protein content of beans. The black bean crisp delivers 3g of fiber and 3g of protein per serving. A selection of pellets developed by the company can help snack manufacturers develop the healthier alternatives now demanded by schools. Three varieties of rice-potato-cornbased ripple fries feature the ability to blend vitamins and minerals into the base; calcium can be added for a credible fortification claim, as well. The flavors of these varieties are plain, spinach and tomato; they all carry clean ingredient decks. Terry Gieseke, director of sales and marketing, says, “We can incorporate a wide variety of vegetables, from spinach to carrots to lycopene-rich tomatoes, as well as vitamins and minerals that appeal not only to school lunch programs,

Tortilla Snack with Texture and Taste In addition to the above-mentioned snack applications, the company has also developed a new, low-expansion tortilla pellet. This unique crinkle shape, formulated with 100% whole grains, delivers the texture consumers expect from traditional, high-fat content tortilla chips in a whole new look. Fiber content can be boosted for potential “good source of fiber” claims. In addition, the tortilla snack delivers more texture and “bite” than baked tortilla snacks, the company says. For snack manufacturers targeting baked chip consumers, these tortilla pellets are also available in a mediumrange expansion that can be air-popped and are very low in fat. The flavor innovation and healthy appeal are further boosted by incorporating vegetables, such as black bean, red bean or sweet potato, in the formulation. For companies looking for entry into the rapidly growing crisp category, the tortilla pellet formulation can also be produced as a micro-pellet for pressure puffing. Finished chips can be marketed as a standalone product or as part of a snack mix. J.R. Short currently has 10 base series of shape families and a wide range of ingredient combinations available. They can also develop custom formulas and help design custom shapes, resulting in a pellet product solution to meet specific business and application needs. —Barbara T. Nessinger, Associate Editor

PHOTO COURTESY OF J.R. SHORT

62

but individual consumers, as well.” In addition to flexible formulations, the ripple-fry pellets can be air-popped or fried for expanded product development possibilities.

For more information: J.R. Short • Kankakee, Ill. Terry Gieseke • 815-263-5344 [email protected] • www.shortmill.com

November 2011

●

www.PreparedFoods.com

abstracts Call it Chemistry Flavorchem Corporation recently introduced a line of flavor-masking agents it says will allow formulators the freedom to use functional ingredients at usage rates they desire, without the associated off-flavors. “Beneficial ingredients, such as omega-3s, stevia and soy, can produce undesirable tastes or odors. As a result, manufacturers may limit usage levels or avoid functional ingredients altogether, missing out on valuable package label opportunities,” states Phil Sprovieri, vice president of sales and marketing at Flavorchem. “The solution is to use a flavor that’s specifically developed to mask a particular off-flavor.” Incorporating nutraceuticals and alternative sweeteners into a product line is easy, when working with a flavor ingredient partner with experience in masking technologies. Flavorchem, www.flavorchem.com

BFY Carbohydrate Sweetener Xtend® sucromalt, from Cargill, is a comprehensive response to many requests from food formulators and healthcare professionals who are looking for better-for-you and more versatile alternatives to common carbohydrate sweeteners. Sucromalt, a

novel carbohydrate syrup, has great potential, because its functional properties are similar to other sweetener syrups—yet, it has less impact on blood glucose fluctuations after eating. Cargill’s new white paper on Xtend sucromalt is a comprehensive response to such requests. Based in part on clinical studies in healthy humans, this white paper presents evidence demonstrating that sucromalt is fully digested, well tolerated, and has a reduced impact on glycemic response compared to other sweetener syrups, says the company. Cargill, www.cargill.com

Walnut Consumption and Breast Cancer Risk According to a new study, risk of breast cancer dropped significantly in mice, when their regular diet included a modest amount of walnuts throughout their lives. The study, published in the journal Nutrition and Cancer, compared the effects of a typical diet to that of a diet containing walnuts across the lifespan. The amount of walnut in the test diet equated to about 2oz/day for humans. “What we found was that consumption of a walnut diet reduced mammary tumors in mice,” said W. Elaine Hardman, Ph.D., the study’s lead investigator and associate professor at the Marshall University’s Joan C. Edwards School of Medicine. “The best tumor reduction was when both the mother consumed walnuts and her offspring consumed walnuts throughout life.” The study was funded by grants from the American Institute for Cancer Research, with a matching grant from the California Walnut Commission. Neither group had any input on the study design or findings. www.walnuts.org

THE IN BOX: For daily industry news updates, see the homepage of www.PreparedFoods.com and www.NutraSolutions.com.

Furthermore, S&W plans to expand stevia plantings in California by the spring of 2012.

 As of October 1, 2011, Katharina C. Hamma is the third member of the Koelnmesse management team, serving in the role of chief operating officer.

 Shanghai Freemen and Hubei Guangji Pharm Co. Ltd. signed a four-year, exclusive distribution agreement for the JIVITA beta carotene line. The agreement gives Shanghai Freemen the sole rights to represent JIVTA in the U.S., Canada and Mexico.  Chengdu Wagott Pharmaceuticals Co. has expanded its natural stevia extracts to a new range of tabletop Reb-A sweetener formulations.  Enzymotec Ltd. was honored with the “2011 Global Phosphatidylserine Customer Value Enhancement Award,” from analyst firm Frost & Sullivan.  ENRECO Inc. promoted Kevin Blackburn to director of operations, Daniel Otte to director of quality assurance and Ada Alcantar to director of business administration at the company’s Newton, Wis., flaxseed flour and supplements manufacturing operation.

 Takasago opened a state-of-the-art culinary center in Rockleigh, N.J.  Margaret Lawson, chief science officer for D.D. Williamson, was honored by her alma mater, the University of California, Davis, with an “Award of Distinction” from the university’s College of Agricultural and Environmental Sciences.  Kalsec Inc. formed an exclusive agreement with OmniActive Health Technologies to produce, market and distribute its natural zeaxanthin from paprika globally.  PureCircle, issuing an update on the rapid expansion of its stevia supply in the U.S., noted S&W Seed Company is nearing completion of its first stevia leaf harvest.

www.PreparedFoods.com

●

November 2011

63

abstracts Summit of Grilled Flavor Summit Hill Flavors, a member of the Activ International Group, has been issued a patent from the U.S. Patent and Trademark Office for its special Grill Flavor process technology. This

new technology is designed to capture the real and authentic taste and aroma of grilled meat and poultry. The resulting products from this new system and its methods will offer the food ingredient and food processor industry

more authentic, grilled flavors currently not available in the market, per the company. This new technology allows Summit Hill to offer the food industry “the real flavors of grilling meat, poultry and seafood that are traditionally cooked in an outdoor, openhearth cooking preparation.” Summit Hill Flavors, www.summithillflavors.com

IQF Soup Pellets Frozen soups are a small, but growing, part of the soup category—due, in part, to consumers’ desire for fresher flavors and textures in frozen soups. Sargento Food Ingredients gives food manufacturers a way to capitalize on this trend, with its Portionables® soup, individually quickfrozen (IQF) pellets. Using a proprietary technology, Portionables are an innovative way to deliver minimally processed, freshtasting soup. Because they are preservative-free and gently processed, ingredients remain nutrient-rich and retain optimal flavor, texture and color, says the company. Particulate identity is maintained, and the viscosity of the pellets can be varied to allow for thin broths or thicker purees. Sargento Food Ingredients, www. SargentoFoodIngredients.com

Stabilizing Emulsions Wacker has announced it will soon be unveiling a novel solution for stabilizing oil-in-water emulsions using alpha-cyclodextrin. The ring-shaped molecules, bioengineered from starch, are ideally suited as emulsifiers for foods containing stable mixed oil and water phases. The ingredient, alpha-cyclodextrin, can be used to produce See Food Master-INGREDIENTS, p. 54

64

November 2011

●

www.PreparedFoods.com

abstracts emulsions that remain stable, even at high temperatures, says the company. The product is thus ideal as an emulsifier in salad dressings, mayonnaises, dessert creams or margarine; it also adds texture—i.e., the mouthfeel can be adjusted, as required. Purely vegetariangrade cyclodextrins are cholesterol-free, non-allergenic and manufactured from renewable raw materials. Wacker Chemie AG, www.wacker.com

Bravo can be used to replace more than half the cream in applications, such as Alfredo and other sauces, while maintaining texture and taste in the finished product. From meats to frozen foods, Grande Bravo can

help producers cost effectively meet consumer demands for taste and texture, while reducing fat and increasing protein content. Grande Custom Ingredients Group, www. grandecig.com

Revolutions in Texture Not only foods and beverages, but the oil and gas industries, use guar gum for different types of drilling. This means the availability of guar gum, a finite resource, is further constrained. Since TIC Gums is not simply a gum supplier, it is not limited by the availability of a single product. A focus on the fundamental characteristics of texture has led to a new, customized gum system, Ticaloid® GE 306. This ingredient can replace guar gum on a one-to-one basis for instant (powdered) beverages, says the company. Ticaloid GE 306 also improves the thickness of the finished beverage—a function guar alone cannot provide. This blend of ingredients, with reduced levels of guar, is cold water-soluble, has comparable qualities of 100% guar gum, and provides a clean flavor profile and improved mouthfeel over guar gum. TIC Gums, www.texturerevolution.com

Reduce Fat Content in Comfort Foods Autumn often marks the return of favorite comfort foods, such as soups, sauces and gravies—traditionally seen as “heavy” foods. Ingredients such as Grande Bravo® Functional Whey Protein Concentrates are an excellent solution for reducing the fat content of those favorites, without sacrificing mouthfeel or flavor. Grande

HEALTH CONDITIONS

DISCOVER THE LATEST INFORMATION IN THE COMPELLING AND DYNAMIC HEALTH AND WELLNESS MOVEMENT AT W ELLNESS M OVEMENT A T

HEALTH CONDITIONS Learn how to formulate products to aid in the following conditions: s"ONE*OINT s#ANCER2ISK2EDUCTION s#ARDIOVASCULAR s#OGNITIVE-ENTAL s#OSMETIC"ENEFITS s$IABETES"LOOD 'LUCOSE#ONTROL

s$IGESTIVE s3PORTS%NERGY s%YE s)MMUNITY s7EIGHT-ANAGEMENT s7OMEN -EN +IDS s'ENERAL/THER

WWW.NUTRASOLUTIONS.COM www.PreparedFoods.com

●

November 2011

65

abstracts Language of Texture

Uh-oh.

The TEXICON™ food texture language was recently introduced by National Starch, as a way to trans late th e consumer texture experience into measurable scientific terms that allow the company to help customers very quickly target and achieve the perfect texture in their products. The TEXICON language is the newest foundational tool in the company’s DIAL-IN™ Texture Technology, a comprehensive, data-driven approach to texture optimization that provides the shortest path to the perfect texture. An innovation developed and tested over years and formally codified just recently, TEXICON language helps people “understand the building blocks of a consumer-preferred texture in a range of applications around the world,” according to the company. National Starch, www.foodinnovation.com/texicon

Mighty but Meatless

Bad news for salt. Our Salt Replacer #0863 can reduce salt content by up to 40%. Good news if you want to give your low-sodium dishes that savory flavor. Not-so-good news if you’re salt. For a sample of this or one of our other flavor enhancers created to satisfy special dietary needs, visit savourysystems.com. And if you can’t find the exact flavor you’re looking for, just tell us. We’ll make it for you. Order a sample at savourysystems.com or call 888.534.6621

Solbar, Israel, global producer of specialty soy proteins, recently launched Supertex, the latest innovation in textured vegetable protein products. Supertex is a specially extruded blend of soy-derived, textured vegetable protein suitable for use in a variety of vegetarian and meat-enhancement applications. The product is a blend of high-quality, all-vegetable source ingredients, processed via the twin-screw extruder method. The blend’s proteins form into a configuration that, upon exit from the extruder, expands into a fibrous structure with the texture characteristic of meat. The result is a juicy, meat-like vegetarian option with excellent textural and chewing qualities, superior water-holding capacity, a neutral taste and pale color that manufacturers can customize to fit any number of flavor profiles and identities. Solbar, Israel, www.solbar.com

Sweet Cooperation Chengdu Wagott Pharmaceuticals Co. has expanded its natural stevia extracts to a new range of tabletop Reb A sweetener formulations. In cooperation with Brenner pharma/food (Israel), Wagott is now offering three unique, private label product alternatives to mass market retail brands. The tailor-made versions include tablet dispensers, blisters and a patented liquid formulation. All products are offered in cleverly designed, convenient packaging and are delivered directly from toll manufacturers to Wagott customers. In addition, Wagott is stepping up its marketing efforts in Europe,

See Food Master-INGREDIENTS, p. 130

November 2011

●

www.PreparedFoods.com

abstracts with major beverage and food brands having already approved ViaSweet™ as their sweetener of choice. Brenner pharma/food, Israel, www. pharmafood-bd.com

Colored by Nature Sensient ® Colors LLC, maker of color for food and beverage applications, offers a complete portfolio of color innovation and proprietary technologies for the beverage industry. Defining the future of natural color by uniting advanced science and creativity with global capabilities, Sensient’s latest innovations include state-of-the-art aseptic packaging and the development of Microfine Natural Colors, a major evolution in natural colors for powder applications, including dry-mix beverages. Characterized by vibrant, custom color solutions, Sensient natural colors define and protect food and beverage brands. Sensient Colors LLC, www.sensient foodcolors.com

Sweet Technology Highlighted Comax Flavors will be highlighting a new steviamasking flavor and a sweetness enhancer, both of which will be featured in specially developed sample beverages that will be offered to Fi Europe show attendees. With approval in the overall European market closer to reality, there continues to be a strong demand for stevia. Comax Flavors’ new steviamasking flavor will be featured in a reduced-sugar and reduced-calorie coffee beverage, Cappuccino Cooler, intended to be the perfect

“pick-me-up.” Stevia-derived sweeteners can be up to 300 times sweeter than sugar, and Comax Flavors’ stevia-masking technology can be customized to meet the needs of any application where it is used. This product contains stevia and a masking flavor that helps overcome the bitterness of stevia and deflects the lingering sweetness that can also occur. The other sample is a 66% juice beverage called Berry Blast. It contains Comax Flavors’ sweetness enhancer flavor, which naturally enhances the juice to equate to the sweetness of a 100% juice beverage, but with less sugar, per the company. Comax Flavors, www.comaxflavors.com

Package Innovation Protecting food products; extending shelflife; reducing shrink; expanding product distribution; and, ultimately, saving manufacturers money have all been goals of Multisorb Technologies. No matter what the packaging need, Multisorb has a sorbent solution, including the company’s FreshPax ® Oxygen Absorbing Packets (one of the company’s most popular drop-in solutions); and the FreshCard™ System, which is a revolutionary oxygen absorber with the active material embedded in a flat profile card that can be printed on both sides in up to four colors. Multisorb Technologies, www.multisorb.com

Statement of Ownership, Management, and Circulation (Requester Publications Only) Publication Detail 1 Publication Name 1 Publication Number 2 ISSN 3 Filing Date 4 Issue Frequency 5 Number of Issues Published Annually 6 Annual Subscription Price 7 Complete Mailing Address of Known Office of Publication 7 7 Contact Person 7 Telephone 8 Complete Mailing Address of Headquarter or General Business Office of Publisher 8 9 Publisher (Name and complete mailing address) 9 9 9 Editor (Name and complete mailing address) 9 9 9 Managing Editor (Name and complete mailing address) 9 9 Owner 10 10 10 10 10

PREPARED FOODS 596590 7472536 09/28/2011 MONTHLY 12 178.00 2401 W BIG BEAVER RD STE 700 TROY, OAKLAND, MI 48084-3333 CATHERINE RONAN (248) 244-8259 2401 W BIG BEAVER RD STE 700 TROY, MI 48084-3333 MICHAEL LEONARD 155 N PFINGSTEN RD STE 205 DEERFIELD, IL 60015-4961 CLAUDIA DZIUK ODONNELL 155 N PFINGSTEN RD STE 205 DEERFIELD, IL 60015-4961 JULIA M GALLO-TORRES 155 N PFINGSTEN RD STE 205 DEERFIELD, IL 60015-4961

Line

Full Name BNP MEDIA II, LLC TAGGART E HENDERSON HARPER T HENDERSON MITCHELL L HENDERSON

Complete Mailing Address 2401 W BIG BEAVER RD STE 700, TROY, MI 48084-3333 2401 W BIG BEAVER RD STE 700, TROY, MI 48084-3333 2401 W BIG BEAVER RD STE 700, TROY, MI 48084-3333 2401 W BIG BEAVER RD STE 700, TROY, MI 48084-3333

Known Bondholders, Mortgagees, Other Security Holders 11 Line

Full Name

Complete Mailing Address

13 14

PREPARED FOODS 09/01/2011

1 2 3 4

Publication Title Issue Date for Circulation Data Below

15b3 15b4 15c

No. Copies of Single Issue Average No. Copies Each Issue Published Nearest to Filing Date During Preceding 12 Months Extend and Nature of Circulation Total Number of Copies (net press run) 37093 35789 Outside County Paid/Requested Mail Subscriptions stated on PS Form 3541. (Include direct written request from recipient, telemarketing and Internet requests from recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser's proof copies, and exchange copies.) 28753 29056 In-County Paid/Requested Mail Subscriptions stated on PS Form 3541. (Include direct written request from recipient, telemarketing and Internet requests from recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser's proof copies, and exchange copies.) 0 0 Sales through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid or Requested Distribution Outside USPS 1105 1251 Requested Copies Distributed by Other Mail Classes Through the USPS (e.g. First-Class Mail) 0 0 Total Paid and/or Requested Circulation 29858 30307

15d1

Outside County Nonrequested Copies stated on PS Form 3541 (include Sample copies, Requests Over 3 years old, Requests induced by a Premium, Bulk Sales and Requests including Association Requests, Names obtained from Business Directories, Lists, and other sources)

15 15a

15b1

15b2

5547

5089

0

0

15d4 15e 15f 15g 15h 15i

In-County Nonrequested Copies stated on PS Form 3541 (include Sample copies, Requests Over 3 years old, Requests induced by a Premium, Bulk Sales and Requests including Association Requests, Names obtained from Business Directories, Lists, and other sources) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail (e.g. First-Class Mail, Nonrequestor Copies mailed in excess of 10% Limit mailed at Standard Mail or Package Services Rates) Nonrequested Copies Distributed Outside the Mail (include Pickup Stands, Trade Shows, Showrooms and Other Sources) Total Nonrequested Distribution Total Distribution Copies not Distributed Total Percent Paid and/or Requested Circulation

16

Publication of Statement of Ownership

Publication of this statement will be printed in the NOVEMBER, 2011 issue of this publication

17 17 17

Signature and Title of Editor, Publisher, Business Manager, or Owner Title Date

RONA2C (Catherine Ronan)

Version

PS Form 3526, September 2007

15d2

15d3

1

1

102 5650 35508 1585 37093 84.09

25 5115 35422 367 35789 85.56

09/28/2011 03:33:16 PM

www.PreparedFoods.com

●

November 2011

67

SPECIAL THANKS Prepared Foods recognizes the following sponsors for their support of the New Products Conference and R&D Applications Seminar Chicago. Their sponsorships make it possible for Prepared Foods to offer an outstanding educational program and networking opportunities that benefit the future of food and beverage product development.

New Products Conference 2011 Sponsors

Bay State Milling Where change cultivates opportunity.

SAVE THE DATE! New Products Conference • September 9-12, 2012 • The Ritz-Carlton, Palm Beach, FL

R&D Applications Seminar Chicago 2011 Sponsors

SAVE THE DATE! R&D Applications Seminar Chicago

•

August 1-2, 2012

•

Crowne Plaza, Rosemont, IL

August 1–2, 2012 | Crowne Plaza O’Hare | Rosemont, IL

2011 Foodservice Supplier Profile Ajinomoto Food Ingredients LLC In the food business for over a century, Ajinomoto has provided both tasty and healthful products to Consumers. Literally translated, Ajinomoto means “the essence of taste.”

Ajinomoto established its name with monosodium glutamate. Product offerings have expanded to include amino acids, artificial sweeteners, savory ingredients and specialty ingredients. Ajinomoto’s management philosophy is focused on making significant advances in food and health on a global basis. Ajinomoto provides the “essence of taste,” and it has done so without compromise for nearly 100 years. Providing products that not only taste good, but are good for you, is Ajinomoto’s promise.

advertorial

Almond Board of California (ABC) Almonds are consumer’s first choice ingredient in many key product categories, according to separate studies conducted by the Almond Board of California (ABC).1,2 In North America alone, new product introductions featuring almonds are at an all-time high with a record 30% increase in 2010.3 Considering the data, it’s no surprise that consumers consider almonds to be the best fit for breakfast foods versus other nuts, according to the 2009 Breakfast Outlook Study conducted by Sterling-Rice Group (SRG) for ABC. Not only are almonds the preferred nut, they are the most consumed nut at breakfast and they outscore other nuts in two of the top three attributes consumers look for in breakfast products, specifically that they are “tasty and nutritious” and “fills me up until lunch.”4 Consumers also prefer almonds as a snack, choosing almonds twice as often as other nuts to include in their ideal granola bar because they believe they are “more nutritious,” “have better crunch,” and “keep me full longer.” 5 1

2010 North American Consumer Attitudes Awareness & Usage Survey, Sterling-Rice Group

2

2010 Jane Ingredient Why, Sterling-Rice Group

3

2010 Innova Market Insights Global New Products Report

4

2009 Breakfast Outlook Study, Sterling-Rice Group

5

2010 Jane Ingredient Why, Sterling-Rice Group

For further information, contact: Ajinomoto Food Ingredients LLC Customer Service: (800)456-4666 Link to www.ajiusafood.com for more information.

For further information, contact: Harbinder Maan 1150 Ninth St., Suite 1500 Modesto, CA, 95354 [email protected] www.PreparedFoods.com

●

November 2011

69

2011 Foodservice Supplier Profile

advertorial

American Egg Board One of nature’s most perfect foods makes other foods perfect too. Versatile, hard-working real egg products offer a wide array of functionalities, including coagulation, emulsification, foaming and crystallization control. Egg products are a valuable tool in meeting diverse formulation requirements while providing clean labels that consumers crave. American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors. AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of eggs. To assist food formulators, AEB develops resource materials such as newsletters, a Resource CD and nutrition and functionality supplements. Additionally, AEB makes available egg product experts to answer technical questions. AEB recently introduced FunctionalEgg.org. This online educational resource contains six 10-minute videos that focus on the multi-functional benefits of egg products. Viewers can simply watch the videos or sign up to test your Egg-Q through a series of quizzes and receive a certificate for continuing education credit. FunctionalEgg. org also contains a FAQ section and a personal account to track your progress. For more information about American Egg Board promotional efforts and facts on egg products, nutrition, technical specifications and formulas, visit us at: www.aeb.org.

Bio Springer North America Bio Springer…your ingredient for success! As the global leader in yeast extracts, we produce functional ingredients and efficient solutions for businesses worldwide. Bio Springer’s objective is to build sustainable relationships with our customers by being involved in and fully supporting new ventures, as well as those that are ongoing. In November 2010, Bio Springer opened a new plant strategically located in Cedar Rapids, Iowa, moving us closer and reinforcing our commitment to the U.S. customer base. The benefits to our customers are evident: • More efficient supply of our product range • Additional capacity and greater accessibility • Clean-label savory ingredients and non-GMO, animal-free nutrients • Solutions for sodium reduction and flavor enhancement • Applications in the food, pet food and biotech industries • Functional ingredients for soups, frozen entrees, sauces, spices and dry blends • Added expertise of our parent company, LESAFFRE In addition to the new U.S. plant, Bio Springer is situated throughout the world, with two plants in France, one in Brazil, and two in China. Our unparalleled dedication to superior quality and consistent purity allows Bio Springer to ensure the excellence of its products. And now that we are here in the USA, our customers can obtain these exceptional ingredients closer than ever before! To find out how, and acquire more information, visit our website at www.biospringer.com.

For further information, contact: Elisa Maloberti Director of Egg Product Marketing 1460 Renaissance Drive Park Ridge, IL 60068-1340 847.296.7043 Email: [email protected] www.aeb.org 70

November 2011

●

www.PreparedFoods.com

For further information, contact: Bio Springer North America 321 de la Commune Street Suite 300 Montreal, QC, Canada H2Y 2E1 Thierry Jones 845-269-9314

2011 Foodservice Supplier Profile Butter Buds Food Ingredients Butter Buds Food Ingredients features a line of natural dairy concentrates: Butter Buds®, Cheese Buds®, Cream Buds™, and Buttermilk Buds®. These ingredients deliver up to 400 times the flavor strength of standard dairy ingredients and, at typical application levels, contribute less than 0.1% fat and no trans fat. NEW Butter Buds – Bacon™ provides authentic, concentrated bacon flavor without the use of meat. This natural alternative to real bacon is ideal for any application that can be enhanced by the addition of real bacon flavor – seasonings, snacks, cheese, salad dressings and prepared foods. Butter Buds – Bacon is perfect for use in vegetarian formulations, and is certified Kosher Parve. Butter Buds also offers a family of other natural concentrated flavors: • CocoaButter Buds™, a natural solution for enriching chocolate flavor without adding additional fat • Dried Beer Extract™, a non-alcoholic, natural beer concentrate in powdered form, perfect for imparting beer flavor to a variety of applications • Olive Oil Buds™ delivers the flavor richness and nuance of natural extra-virgin olive oil in a convenient concentrated powered form.

advertorial

Cherry Marketing Institute

Just four fruits – oranges, bananas, apples and watermelons – account for nearly half of America’s fruit intake (for adolescents and adults). Eating a variety of rich-colored fruits is essential to an overall healthful diet, but most Americans are falling short of the recommended consumption for fruit in their diet. Only one in five Americans is currently getting the recommended 1 to 2 cups of fruit each day (depending on age, sex and physical activity level). This fall, in line with the new Dietary Guidelines for Americans and the USDA’s MyPlate icon, experts will encourage consumers to “make half their plates fruits and vegetables”. To do that, it’s important to think about variety, taste and form when focused on fruit. Go Red Instead, and choose tart cherries to fight America’s “Fruit Fatigue.” Not only are they available year-round dried, frozen and as juice, but they have a unique sweet-tart taste and are versatile enough to include in almost any dish. Plus, their powerful antioxidant profile has been linked to anti-inflammatory benefits, and they’re also a good source of much-needed potassium – one of the “nutrients of concern” identified in the Dietary Guidelines. So boost your brand with tart cherries and visit www.CherryProcessor.com for a supplier directory.

For further information, contact: Butter Buds Food Ingredients 2330 Chicory Road Racine, Wisconsin 53403 262.598.9900 [email protected] www.butterbuds.com

For further information, contact: Cherry Marketing Institute PO Box 30285 Lansing, MI 48909 Ph: 517-669-4264 Fax: 517-669-3354 Website: www.ChooseCherries.com Email: [email protected] www.PreparedFoods.com

●

November 2011

71

2011 Foodservice Supplier Profile

advertorial

ConAgra Mills

Corn Products International and National Starch Food Innovation National Starch Food Innovation and Corn Products International have a broad offering of nutritional ingredients and natural sweeteners to assist the functional and natural foods and supplements industries in creating products that consumers value.

ConAgra Mills® is your go-to source for premium multiuse flours, innovative whole grains, and the latest in flour food safety. Visit congramills.com to learn more about: • Ultragrain®. Revolutionary, all-natural 100% whole wheat flour with the taste, texture and appearance of white flour. • Ultragrain Pasta™ Ultragrain Pasta provides whole grain nutrition with a mild flavor, light color, speck-free appearance and al dente bite — the same benefits as refined-flour pasta. • Sustagrain®. All-natural, ultra-high fiber whole grain, with four times the soluble and total fiber of oats. Sustagrain is available as Ultra-fine flour and flakes. • Gluten-Free All-Purpose Multigrain Flour Blend. All-natural multigrain flour blend featuring ConAgra Mills Ancient Grains. Delivers whole grain nutrition, functionality and mainstream taste and texture.

Nutritional benefits are differentiators in selling to healthconscious consumers. A comprehensive line of nutritional ingredients makes Nutrition Worth Eating™ for consumers and easier for product developers. This portfolio delivers proven health benefits, along with highly functional specialty starches and sweeteners that ensure a positive experience. Benefits backed by science The portfolio includes prebiotic and soluble fibers, resistant starch, omega-3 DHA, whole grain corn flour and a unique mineral source that provide these important health benefits: • Digestive, bone, joint health • Glycemic management • Weight management • Immune support High intensity sweeteners Corn Products high intensity sweeteners provide formulators with natural sugar/calorie reduction options. Enliten® RebA stevia is highly soluble and stable, even under extreme processing conditions. Enliten has a clean taste with a balanced sweetness and is about 300 times sweeter than sugar. Erysta® 3656 co-processed, directly compressible erythritol maximizes the performance and versatility of polyols in formulation. The product offers all the advantages of erythritol in a directly compressible form for sugar-free tablets and confections.

• Custom Multigrain Blends. ConAgra Mills creates custom multigrain blends to your specifications using our whole grain portfolio as a base, helping you to meet the changing health and taste needs of consumers. • SafeGuard™ Ready-To-Eat Flour. The first and only line of fully-functional RTE flours, specialty grains and custom products on the market with up to a 5-log pathogen reduction.

For further information, contact: ConAgra Mills (800) 851-9618 conagramills.com 72

November 2011

●

www.PreparedFoods.com

For further information, contact: Corn Products International, Inc. 5 Westbrook Corporate Center Westchester, IL 60154 708.551.2600

National Starch Food Innovation United States Bridgewater Office 10 Finderne Ave. Bridgewater, NJ 08807 Phone: 1-800-743-6343 Fax: 1-908-685-5355 Contact: Marc Green ([email protected])

http://www.foodinnovation.com/foodinnovation/en-us/ SSW/Pages/default.aspx

2011 Foodservice Supplier Profile

advertorial

DM Flavor Sensations™

Edlong Dairy Flavors

David Michael & Co. offers a number of flavor modifiers that can assist manufacturers in achieving a more flavorful and oftentimes healthier product. Responding to rising concerns and consumer requests, some food manufacturers have already begun reformulating existing lines with less salt. But, because salt adds to and enhances the flavor of food, products with reduced salt can also lack a signature flavor. To address the need for sodium reduction, without flavor reduction, David Michael created a line of salt replacers. DM Choice® Natural Flavor Salt Type allows up to a 30% reduction of sodium, but delivers the same amount of flavor impact. They are also free of HVP and added MSG. David Michael’s salt replacers are available in powder form, and can be used in any product that is formulated with salt. In addition, David Michael also offers a line of DM Choice® natural potassium blockers type that can be used to decrease the bitterness and metallic off-notes often associated with potassium salts. All of DM Flavor Sensations™ can be customized to provide maximum performance for each client’s particular application. For more information on DM Flavor Sensations, including Salt Replacers, contact your Account Manager or call 1.800.DM.FLAVORS today!

Seeking a tasteful topnote, reducing reliance on dairy commodities, or looking for a way to mask off-notes in better-for-you foods? Edlong specializes in six main flavor categories in a variety of forms and solubilities and offers a complete line of no-added diacetyl products available in Cheese, Butter, Milk & Cream, Cultured, Sweet Dairy and Functional Dairy flavors. Edlong also delivers an impressive line of flavors for natural and clean label products, including non-GM and Kosher Pareve flavors and ingredients. Edlong’s Technical Solutions has the experience and dedication to make your dips, sauces, biscuits, crackers and side dishes stand apart from the competition. Its reputation for outstanding service and award-winning dairy flavors makes Edlong the perfect partner for your project development needs. Contact Edlong for more information and discover how its Dynamic Dairy Solutions™ can work for you.

www.dmflavors.com

For further information, contact: Edlong Dairy Flavors 225 Scott Street Elk Grove Village, IL 60007 Toll Free: 1-888-MY-TASTE (1-888-698-2783) Direct: 1-847-631-6700 [email protected] www.edlong.com www.PreparedFoods.com

●

November 2011

73

2011 Foodservice Supplier Profile

advertorial

French’s Flavor Ingredients

Gold Coast Ingredients

French’s® Director of Culinary, Chef Brian Young, offers suggestions for restaurant chefs and upstream processors who want new menu and product concepts. Trained at Le Cordon Bleu in Paris, Chef Young served as Executive Chef of New York’s Tavern on the Green, where he developed dishes spanning nearly every type of cuisine.

Gold Coast Ingredients is committed to bringing you the finest flavors at a fair value, delivered with service that is unsurpassed in promptness, courtesy, and consistency. Gold Coast Ingredients is a full-service flavor and color manufacturer specializing in custom formulations including full lines of QAI Certified Organic flavors, as well as Halal and Kosher flavors. As the innovator of “Flavor Fusion,” an infinite variety of flavor combinations are available.

Chefs often turn to fusion flavors to enhance or update menus. Chef Young recommends combining Frank’s® RedHot® with traditional Asian rolls to create Buffalo Chicken Spring Rolls. Providing more than heat, Frank’s® RedHot® adds the authentic flavor of aged cayenne peppers, giving an extra spark to entrees, soups, sauces, appetizers, and even desserts. The popularity of barbecue items continues to grow. To drive incremental sales, Chef Young suggests Pulled Barbecue Pork Meatballs made with Cattlemen’s® Master’s Reserve™ Barbecue Sauce. This twist on barbecue gives operators and processors another way to deliver barbecue flavor in sandwiches and appetizers.

Our Applications Chef and extensive Research and Development laboratory can help you to stay in front of marketplace trends, assisting with menu concept development for your prototypes or line extensions. Gold Coast Ingredients has attained IFS accreditation! Gold Coast Ingredients- Where Science, Nature and Knowledge are brought together for your success.

Chef Young deems the products offered by French’s Flavor Ingredients—Frank’s® RedHot® Cayenne Pepper Sauces, Cattlemen’s® Master’s Reserve™ Barbecue Sauces and French’s® Mustards—essential ingredients in creative kitchens. To learn how these flavors can inspire product and menu ideas, contact the experts at French’s Flavor Ingredients.

For further information, contact: French’s Flavor Ingredients Reckitt Benckiser Inc #4 Mill Ridge Lane Chester, NJ 07930 417-521-2065 www.FrenchsFlavorIngredients.com 74

November 2011

●

www.PreparedFoods.com

For further information, contact: Corporate Headquarters Gold Coast Ingredients 2429 Yates Ave. Commerce, CA 90040 P- 800 352-8673 F- 323-724-9354 W- www.goldcoastinc.com

2011 Foodservice Supplier Profile

advertorial

GPI USA

Innophos, Inc.

GPI USA is a supplier of all natural, clean label, multifunctional ingredient technologies. We specialize in helping food manufacturers improve their products, processes and profitability. Ultimately, our goal is to help our customers increase their business by providing the tools to optimize the quality, consistency, safety and consumer acceptability of their products. In association with global partners in Canada, India and the UK our technical team has the skills and resources required to ensure our customers’ success.

Reduce Sodium - Keep the Taste™ Today’s challenge is to reduce sodium content without changing product characteristics such as flavor, texture and appearance. Innophos has a broad range of phosphates for reduced sodium applications in food products. CAL-RISE® is a no-sodium leavening agent for healthy baking. CURAVIS® So-Lo 93 is specially formulated for meats. SuperBind™ HB-CT is a new concept phosphate blend designed to achieve superior binding in lower sodium meat and poultry products.

Our motto is Creativity, Synergy, Success. We invite you to work with us to demonstrate how through creative technology we will work in synergy with your company to ensure our mutual success!!! Contact our Customer Service at 1-888-GPI-USA9 (1-888-474-8729) or email us at [email protected] or visit our website: www.GPIglobal.com.

TEXTUR-MELT™ LS-50, is a specialty phosphate blend that contains a balanced mixture of potassium and sodium phosphates with 50% less sodium than standard phosphates in diary products. Phosphates for Fitness™ Innophos’ ingredients add essential minerals to a diverse range of food products and dietary supplements. Our products fortify the full spectrum of beverage applications from enhanced water to soy milk. Innophos’ portfolio of phosphates for beverages includes the patented VersaCal® Clear for calcium fortification of clear beverages, VersaCal® MP for calcium fortification of milk and soy-based beverages, and VersaCal® DA for juicebased products. In addition, several potassium phosphates are available for essential electrolytes in sports or isotonic drinks for hydration and mineral replacement. Innophos is headquartered in Cranbury, New Jersey, USA with seven plants in the US, Canada, and Mexico.

For further information, contact: Innophos, Inc. 259 Prospect Plains Road – Building A Cranbury, NJ 08512 Technical Service: 866-631-7394 Customer Service: 800-243-5052 Email: [email protected] www.innophos.com www.PreparedFoods.com

●

November 2011

75

2011 Foodservice Supplier Profile

advertorial

iTi Tropicals, Inc.

Jungbunzlauer

iTi Tropicals, Inc. has led the way in tropical fruit juices, concentrates and purees since its inception in 1988. The visionary behind the company, Gert van Manen, founded iTi because he believed that US beverage consumers could be enticed to move from mostly soda, orange and apple juice to tropical fruit beverages.

Empowering Your Products with Nature Jungbunzlauer is one of the world’s leading producers of natural and nature-identical ingredients for food, beverage and supplement applications. Using the natural process of fermentation, our ingredients are produced from renewable carbohydrates, and include:

iTi’s Lawrenceville, NJ headquarters is situated in Amsterdam canal house inspired buildings where customers may visit and utilize the company’s R&D kitchen. The iTi Tropicals team and the workspace are catalysts for innovation, encouraging customers to discover new applications and formulations. iTi’s worldwide network of processors is a rich source of product. The iTi team continuously travels the world visiting the plantations and processing plants to understand every aspect of production from weather and crop forecasts to competition and cultural issues. iTi Tropicals sees a bright future for the company and for demand for its core products: Banana Coconut Cream Coconut Water Passion Fruit Guava Mango Mangosteen

Acai Papaya Pineapple Acerola Camu Camu Tamarind Soursop

iTi Tropicals is eager to be your supplier of choice for tropical fruit juices, concentrates, and purees and welcomes inquiries regarding the benefits customers can realize through its products and services.

For further information, contact: iTi tropicals, Inc. 609-987-0550 609-987-0252 [email protected] Eddey Portalatin 30 Gordon Ave., Lawrenceville, NJ. 08648 www.ititropicals.com 76

November 2011

●

www.PreparedFoods.com

• Mineral Fortification – A unique range of high-purity quality mineral sources • Tricalcium Citrate • Calcium Lactate Gluconate • Trimagnesium Citrate • Tripotassium Citrate • Potassium Gluconate • Zinc Citrate • Citric Acid and Sodium Citrates – Exceptional buffering agents • Xanthan Gum – Premium quality thickener for excellent texture • CITRATE MA – Acrylamide reduction up to 80% • Glucono-delta-Lactone – Sodium-free and gluten-free leavening agent • sub4salt® • Sodium reduction with no concession on taste • Technical performance equivalent to salt • ERYLITE® • Natural, zero calorie and zero GI sugar replacement • Clean sweet taste for healthy beverages “From nature to ingredients” …these quality products allow improvement of the nutritional profile for our Customer’s applications. In addition, by the use of highly bio-available materials, their food and beverage products can be augmented with positive nutrition. The unsurpassed commitment to consistent purity and high quality allows Jungbunzlauer to ensure the excellence and sustainability of its products. For more information: www.jungbunzlauer.com phone: 617.969.0900

2011 Foodservice Supplier Profile Kalsec

®

Kalsec® provides a full line of natural flavors, colors, and antioxidants ideal for your food or beverage application. Kalsec®’s natural flavors include a full line of spice and herb extracts, heat management pungency tools and regional flavor blends, including our Culinary Collection line. Kalsec® blends science and culinary expertise to create this Culinary Collection Line that includes authentic cooked and fresh herb and vegetable profiles.

advertorial

Kikkoman Sales USA, Inc. Kikkoman Sales USA, Inc., the world’s leading soy sauce manufacturer, offers a full line of authentic Asian sauces and ingredients, and recently introduced two new products designed to naturally enhance flavor and meet consumer demand for reduced sodium formulations. Kikkoman NFE (Natural Flavor Enhancer)—available in liquid and powdered forms— allows sodium reduction of 30 to 50% while helping you maintain a clean label. It is specifically formulated to have umami-boosting flavor and aroma. NFE’s light color and low cost make it appropriate for all savory applications.

Kalsec®’s natural color hues span from yellow to orange to pink to red. With more than 50 years of color experience, we are able to assist you in every way, from finding a pigment source to creating an entire color system. You are assured of product integrity in hue, solubility and a stable shelf life when working with our color experts. For oxidation management, Kalsec®’s line of natural rosemary based antioxidants feature Herbalox® Seasoning with standardized color, flavor and oxidation inhibiting properties. This line includes Herbalox® Seasoning XT, a low flavor and aroma antioxidant ideal for flavor sensitive applications. Herbalox® XT provides you with the flexibility to increase the amount of natural antioxidant, enabling you to increase your shelf life, without the flavor and aroma limitations you may have experienced in the past.

For further information, contact: Company Name: Kalsec® Phone: (269)349-9711 or (800)323-9320 Fax: (269)382-3060 Email address: [email protected] Web address: www.kalsec.com Address: P.O. Box 50511 Kalamazoo MI 49005-0511

Kikkoman Less Sodium PTN (Premium Total Nitrogen) Soy Sauce is the lowest sodium Kikkoman Soy Sauce available. A tamari-style soy sauce, LS-PTN features high-impact flavor. This stronger flavor comes from elevated amino acids levels, released naturally through gentle fermentation. LS-PTN’s combination of strong, balanced flavor and low salt provides umami and depth for low-sodium formulations. Kikkoman NFE and Kikkoman Less Sodium PTN Soy Sauce are kosher-certified and manufactured in HACCPapproved U.S. plants, ensuring that operators can count on consistent flavor, quality, supply and safety in every shipment. For product samples, custom blends, technical support or a creative partner in new product development, contact Kikkoman at 415.229.3605 or [email protected].

For further information, contact: Kikkoman Sales USA, Inc. Joe Leslie National Industrial Sales & Marketing Manager Two Mid America Plaza, Suite 1022 Oakbrook Terrace, IL 60181 (415) 229-3605 (office) (415) 956-7760 (fax) [email protected] Web Address: www.kikkomanusa.com/foodmanufacturers www.PreparedFoods.com

●

November 2011

77

2011 Foodservice Supplier Profile

advertorial

Loders Croklaan SansTrans RS-39 zerotrans shortening is a non-hydrogenated all purpose shortening that offers reduced saturates while providing superior functionality relative to other no-trans shortenings. Based on its superior functionality, SansTrans RS-39 avoids the problems, such as oiling out, which is commonly associated with other low-saturate, trans-free shortenings Roll-Rite P is a zero-trans, pie crust shortening with a profile ideally suited for use in high speed manufacturing lines. The product characteristics allow for minimal stiffening of the dough during retardation and provide a smooth, pliable, and consistent dough during sheeting. Other product benefits include: Easy oil transfer using a pump, resists work softening to give greater performance when compared with more expensive options such as butter.

For further information, contact: Loders Croklaan 24708 West Durkee Road Channahon, IL 60410-5249 (800)-621-4710 78

November 2011

●

www.PreparedFoods.com

Mane Inc. At Mane we are firm believers that with great progress comes great rewards. It is this belief in action that has transformed us into a top ten flavor and fragrance manufacturer. Our flavor expertise, proprietary technology, and a client focused approach, enables us to custom design fresh and innovative flavors at cost effective prices. From seasonings to sensates, we have the knowledge, experience, and technology to turn your creative concepts into true market winners. The Mane Savory team is comprised of experts that focus on protein flavor systems and seasoning development. This expertise lends itself to creating flavors that perform through value, shelf life, sustainability and taste. We pride ourselves on our consistent ability to provide innovative flavor solutions that exceed consumer expectations. Mane is a fifth generation privately held company headquartered out of Le Bar Sur Loup, France, with operations spanning over 19 manufacturing sites globally. Mane’s U.S. Flavor Division is headquartered in Cincinnati, Ohio. To learn more about Mane’s abilities, visit our website www.mane.com or send us an email at [email protected].

2011 Foodservice Supplier Profile Nexira, Inc. Nexira is the evolution of merging the skills and expertise of CNI, global leader in acacia gum, and Bio Serae, premier supplier of original active ingredients. Nexira, a global market leader, is an independent family company with a rich heritage covering four generations of sourcing from nature to deliver health, nutrition and performance. With a strong foundation in natural sourcing of renewable resources, Nexira delivers a broad portfolio of both nutritional and functional ingredients. Emphasizing sustainable sourcing and environmental responsibility, Nexira serves the global food industry with health and wellness blended with energy, imagination and know-how. Over 100 years of ingredient experience allows Nexira to provide strong technical service and formulation support for multiple applications. Nexira’s extensive portfolio of innovative ingredients includes branded products like Fibregum™ (100% natural, prebiotic soluble fiber) and Cacti-Nea™ (unique cactus fruit extract). Nexira has business operations on 5 continents, complemented by a wide network of collaborative partners and a presence in 80 countries. Nexira — your partner in nature for your next innovation.

For further information, contact: Nexira, Inc. Teresa Yazbek Pereira 15 Somerset St. Somerville, NJ 08876 800-872-1850 [email protected] www.nexira.com

advertorial

Pharmachem Laboratories, Inc.

Pharmachem Laboratories, Inc., Kearny, NJ, is a family of companies specializing in the manufacture and supply of custom and branded nutritional ingredients, as well as process services. The Company, founded in 1978, is a NOP-Certified organic handler and processor providing its customers with a variety of ingredients—vitamins, minerals, herbs and botanicals—to produce the purest, most wholesome dietary supplements and food products. White Bean Extract Reduces the Starch in Comfort Foods Pharmachem is the developer of the Three Phases of Weight Control™: Phase 1 Hunger Controller™, Phase 2 Carb Controller™, and Phase 3 Sugar Controller™. Numerous studies on Phase 2 Carb Controller, an allnatural white bean extract, show that it reduces the digestion and absorption of starches to aid in weight and blood sugar control. Sensory evaluations showed that consumers observed no differences in the taste or texture of a variety of baked goods containing Phase 2. In essence, Phase 2 changes dietary starches into “resistant starches,” without requiring drastic changes to recipes.

For information on how we can help add value to your food product, please contact: Mitch Skop 800-526-0609 or 201-246-1000 [email protected] www.pharmachemlabs.com www.PreparedFoods.com

●

November 2011

79

2011 Foodservice Supplier Profile

advertorial

Southeastern Mills Southeastern Mills, Inc. is a fourth generation, professionally managed food business headquartered in Rome, GA. The company’s core strength is the development and manufacture of ingredient systems used to deliver Texture and Flavor. Key customers include global and regional food manufacturers, restaurants and foodservice distributors. The company also markets five nationallydistributed retail brands including Better Than Bouillon®, the #1 food base in the U.S. Corporately, Southeastern Mills and its autonomous sister company, Milner Milling, operate nine manufacturing facilities and flour mills from Georgia to Hawaii. Whether your focus is customized development, cost reduction or product duplication, we are here to help. Culinary Expertise: 15,000 ft² Center of Innovation—20+ Food Scientists, Culinary Professionals and Regulatory Experts—3 Chefs on Staff. New product ideation is an area of strength; for both new-to-the-market ideas and extensions to existing processed food products or menu items. Southeastern Mills offers a diverse range of texture and flavor solutions. Texture Solutions: Baking Mixes—Batters—Breadings— Breadcrumbs. Flavor Solutions: Gravy, Soup & Sauce Mixes— Seasonings—Marinades—Broth Concentrates— Food Bases.

For further information, contact: P.O. Box 908 • Rome, GA 30162 706-291-6528 • www.semills.com 2355 E. Francis Street • Ontario, CA 91761 • 909-923-4733 • www.superiortouch.com 80

November 2011

●

www.PreparedFoods.com

Virginia Dare

Virginia Dare is a leading manufacturer of premium vanilla extracts, tea, coffee and cocoa concentrates as well as a uniquely varied line of flavors for a broad spectrum of food and beverage applications for the food service industry. Our list includes assorted fruits, berries, citrus and tropicals as well as dairy, chocolate, maple and caramel flavors. Our flavor library has expanded to include many hot and trendy flavors such as pomegranate, cranberry and blueberry as well as some superfruit flavors such as mangosteen and acai. We have identified a list of popular Hispanic flavors too — mango and mojito to mention just a few. Whether you are developing a new beverage, ice cream, dessert, baked good or sauce, the Virginia Dare flavor library has flavors for you. Our broad knowledge of the flavor industry allows us to identify current trends to guide our flavorists and application specialists in their pursuit of new and even more innovative flavors and applications. Think of Virginia Dare as your Food Service resource.

For further information, contact: Virginia Dare 882 Third Ave. Brooklyn, NY 11232 (718) 788-1776 (718) 768-3978 fax [email protected] www.VirginiaDare.com

2011 Foodservice Supplier Profile

advertorial

Viterra Viterra’s premium oat ingredients are today’s grain of choice around the globe. Our team of experts works passionately to deliver the highest quality and value to our customers, sharing innovative ideas for hot & cold cereals, energy bars, breads, sweet goods, dessert toppings and more. We believe in building strong partnerships which helps creatively develop new products to meet and exceed the needs of our customers every time. Viterra has four strategically located North American processing mills which employ state of the art technology ensuring unmatched quality in a full range of oat ingredients. Our extensive grain network enables sourcing our raw material directly from the grower providing a strong connection from the farm to plate. Variety preserved milling and organics are possible because of our unique relationship with growers.

Prepared Foods E-dition Unique information product developers need, delivered straight to your in box!

Benefits of Whole Grain Oat Products • High in soluble and total dietary fiber • Cholesterol and heart heath food claims • Good source of protein & Vitamins • Blood sugar management for Diabetes Conventional & Organic Product Offerings • Whole and Steel Cut Groats • Large Flake Rolled Oats • Quick Oat Flakes • Instant Oat Flakes • Baby Oat Flakes • Whole Oat Flour • Oat Bran

For further information, contact: Viterra - Oats & Specialty Grain Milling Phone: 1.800.663.6287 21st Century Grain Processing Phone: 1.877.984.7246 Email: [email protected] Internet: www.viterra.com/foodingredients 21st Century Grain Processing is a registered trademark of 21C Oats, Inc., a subsidiary of Viterra Inc.

If you’re not already one of the thousands of product development professionals receiving the Prepared Foods E-dition, Sign up at PreparedFoods.com/enews

www.PreparedFoods.com

●

November 2011

81

Web Locator The Fibred Group

Denomega Nutritional Oils

How do you generate interest in your company? In the Prepared Foods Literature Review section! www.omega-360.com/www.denomega.com/

Denomega Nutritional Oils is the pioneer behind the premium taste and odor free Omega-360™ ingredients for use in Functional Foods and Dietary Supplements. Denomega’s range also includes Omega-3s for Clinical Nutrition and Pet Food. Contact us at Denomega, P.O Box 162, NO-1701 Sarpsborg, NORWAY, Tel: +47 69 11 81 11

NIMS®

Contact Suzanne Sarkesian at (248) 786-1692, [email protected] for more information. Kerry Ingredients & Flavours

www.fibred.com FI-1 Soy Fibre® is a purified insoluable dietary fiber food ingredient. A free-flowing, pure white powder, absent of any off-flavors or odors when added to food products. FI-1 Soy Fibre® effectively reduces caloric density of foods and helps retain and control moisture as well as provide texture and mouth-feel. Contact us at (800) 598-8894, by fax(301) 722-7131 or visit our Web Site at www.fibred.com.

Virginia Dare

www.nimsgroup.com

www.kerry.com/citrus

www.virginiadare.com

NIMS ...The Total Ingredient Source. Through the Network of Ingredient Marketing Specialists, Inc. (NIMS), ingredient manufacturers can economically reach important markets. NIMS members are independently owned ingredient Brokers, successfully selling and maintaining sales volume for the Principals they represent. 770-971-8116

Kerry’s team of citrus experts can help you succeed in any of your citrus development projects. Located in the heart of citrus processing in Lakeland, Florida, Kerry is your complete citrus solutions provider. From natural citrus flavors to extracts, Kerry can help you squeeze more from citrus. www.kerry.com/citrus. Kerry Ingredients & Flavours. 546 US Route 46, Teterboro, NJ 07608. 888-547-8844

Virginia Dare’s new website provides the latest in product information, flavor trends, market insights and masking solutions as well as consumer research opportunities. Virginia Dare, [email protected], www.virginiadare.com, 718/788-1776.

Viterra

The Wright Group

®

How do you drive traffic to your web site? In the Prepared Foods Web Locator section! Contact Suzanne Sarkesian at (248) 786-1692, [email protected] for more information. 82

November 2011

●

www.PreparedFoods.com

www.viterra.com/clusters

www.thewrightgroup.net

With our custom design coated grains and cereal clusters with enhanced texture, flavor bursts and mineral fortification we can build a targeted nutritional profile just the way you like it. Phone: 1.877.984.7246

The Wright Group SuperCoat® microencapsulated nutrients, SuperBlend® custom premixes and O3 Complete omega-3 ingredient products deliver superior performance, application flexibility and stability in a variety of functional food and beverage products. SuperCoat®, SuperBlend®, SuperTab®, Wrightmade®, Wrightsoft®, Wrightdough®, Wrise®, nutrarice®, ironrice®, vitarice®.

classified INGREDIENTS

COST EFFECTIVE

150 YEARS EXPERIENCE

631 Moosehead Trail, Waldo, Maine 04915 QUALITY ASSURANCE

 PHONEs FAX [email protected] -email

Ingredients Solutions has provided Carrageenan and other specialty hydrocolloids to the North American food industry for 18 years. Our team of technical specialists has over 150 years of combined experience to provide our customers with top-notch applications support though our R&D center in mid-coast Maine. ISI is your one source for the most cost-effective Carrageenans, Alginates and Xanthans along with the technical support you need for successful product development.

November 2011

O

www.PreparedFoods.com

83

INGREDIENTS

EQUIPMENT FOR SALE

USED WALK-IN-COOLER-FREEZERS REFRIGERATION SYSTEMS – EQUIPMENT HUGE INVENTORY, ALL SIZES Buy Sell - Nationwide - Wholesale Prices

Tel. 216-426-8882 www.awrco.com [email protected]

84

November 2011

O

www.PreparedFoods.com

PA C K A G I N G

C O - PA C K M A N U FA C T U R I N G S E RV I C E S

EMPLOYMENT

Contact Us for Fast Flexible Production & Culinary Solutions. Large company process. Small company flexibility. We combine the capabilities and capacity of a large company – rigid food safety standards, culinary ideation, trend identification and stringent quality assurance – with the personal responsive and flexible approach of a small company. Manufacturing Capabilities

• Kettle Production Sauces and Soups • Tray Lines • Rheon® Technology (up to 4 oz. shapes) • Hand Rolled Line • Breading Line • Enrobing (Bake/Par-Fry) • Proofing/Baking • Multi-Component Fill

• Drop-In Pouch Enclosure • In-House Pasta Blanching • Fully Integrated In-House Component Processing • Vegetable Blending • RTE • USDA/FDA Certified • HCCAP Program • X-Ray Scanning • Metal Detection

Packaging Capabilities

• Aluminum Tray (3 to 10lbs.) • Dual Ovenable/Microwavable Tray (10 to 44 oz.) • Boil-In-Bag • Gusseted Multi-Component Bag/Film • Steamable Bag/Film • Tray In Carton • Eat Out Of The Box • Bulk Pack

Please visit us at www.ardenculinary.com or www.bellisiofoods.com or call 800-368-7337 for more information on production capabilities and culinary services.

S O F T WA R E

HENSON PARTNERS, INC. SPECIALIZED EXECUTIVE SEARCH

EXCEEDING EXPECTATIONS AS YOUR SEARCH PARTNER Our mission is to earn the privilege of becoming our client’s exclusive recruitment resource for key search activity. We do this by LISTENING to our clients needs to develop an understanding of the ideal candidate. We FOLLOW-UP throughout the entire recruitment process with conscientiousness and a respectful sense of urgency. We reliably DELIVER freshly recruited, qualified and interested candidates to fill our client’s positions. Our pursuit of excellence and our dedication to the Food Processing Industry, has earned our firm a reputation we are proud to have, and one that you can trust. To learn how your business can benefit from our extensive industry knowledge and experience, contact us today. JEFF HENSON, PRESIDENT CALVIN DEVOLL, DIRECTOR Phone / Fax: 866-898-9911 Web: http://www.hensonpartners.com

November 2011

O

www.PreparedFoods.com

85

INGREDIENTS

A Farmer Owned Company Delivering Certified Organic Flour and Grain Products We offer a wide array of certified Organic and Kosher products for all of your industrial baking needs. Heartland Mill, Inc. tf: 800.232.8533 p: 620.379.4472 124 N. Highway 167 Marienthal, Kansas 67863 e: [email protected]

www.heartlandmill.com

JANITORIAL SUPPLIES

Hi There!! I am Rolmar and I suggest you go to

www.supplycorp.com Your Source For Quality Sanitation, Janitorial, Maintenance, Safety, and Material Handling Products Order From:

the S upply C orporation "quality suppiers to industry"

P.O. Box 100 Lake Geneva, WI 53147-0100 Toll Free: 800-558-2455 Toll Free Fax: 800-325-9404 Web Site: supplycorp.com

EMPLOYMENT

~

OSI

~

Optimum Search, Inc. Excellence in Food Industry Executive Recruitment Check our listings for plant/project engineers, plant operations, QA, R&D, sales, marketing and purchasing positions on our web-site. Tim Oliver 770-760-7661 [email protected]

86

November 2011

●

www.PreparedFoods.com

WWW.OSIJOBS.COM

Dave Buergler 919-557-5773 [email protected]

advertiser index Member of

STAFF NutraSolutions

September 2005

www.PreparedFoods.com

Michael Leonard Publisher Tel: 847-405-4024 Fax: 248-283-6574 [email protected]

Mood Food page NS3

Health Ingredients page NS11

Trans Fat and Allergen Labeling page 27

New Takes on Italian page 67

Foodservice Insights page 70

DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Oils & Fats page 73

Starches in Use page 81

Frozen Desserts page 95

Trends in Lab Testing page 105

Measuring Color page 115

NEW! KidsFoodTrends newsletter, a Sneak Peek See Insert

Almost Sold Out! Prepared Foods’ R&D Conference page 90

Time Running Out! New Products Conference 2005 page 164

page 13

Editorial & Sales Offices: BNP Media 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60106 847-405-4100 www.PreparedFoods.com

EAST COAST & EUROPE Ray Ginsberg Senior Account Manager PO Box 878, Mt. Laurel, NJ 08054 Tel: 856-802-1343 Fax: 248-502-1043 [email protected] MIDWEST, SOUTHEAST & CANADA Greg Szatko Senior Account Manager 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60106 Tel: 630-699-3638 Fax: 248-502-1032 [email protected]

WEST COAST & SOUTHWEST Wayne Wiggins Senior Account Manager 454 Funston Avenue, San Francisco, CA 94118 Tel: 415-387-7784 • Fax: 415-387-7855 [email protected] NEW PRODUCTS CONFERENCE/R&D APPLICATIONS SEMINAR Marge Whalen, CMP • Senior Event Manager 155 N. Pfingsten Road, Suite 205, Deerfield, IL 60106 Tel: 847-405-4071 • Fax: 248-786-1440 [email protected] PRODUCTION MANAGER Nann Barkiewicz 2401 W. Big Beaver, Suite 700 Troy, MI 48084 Tel: 248-244-6431 • Fax: 248-244-2081 [email protected] CLASSIFIED SALES MANAGER Suzanne Sarkesian • 2401 W. Big Beaver, Suite 700 Troy, MI 48084 Tel: 248-786-1692 • Fax: 248-283-6596 • [email protected]

PREPARED FOODS Volume 180, Issue 11 (ISSN 0747-2536) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $178.00 USD. Annual rate for subscriptions to nonqualified individuals in Canada: $216.00 USD (includes GST & postage); all other countries: $228.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2011, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing offices. POSTMASTER: Send address changes to: PREPARED FOODS, P.O. Box 2147, Skokie, IL 60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Pitney Bowes, P.O. Box 25542, London, ON, N6C 6B2. Change of address: Send old address label along with new address to PREPARED FOODS, P.O. Box 2147, Skokie, IL 60076. For single copies or back issues: contact Ann Kalb at (248) 244-6499 or [email protected].

www.PreparedFoods.com

●

November 2011

87

advertiser index An applications-oriented educational event for product developers. August 1-2, 2012. Registration or sponsorship info available at www.rdseminarchicago.com, or contact Marge Whalen • 847-405-4071 • [email protected]

August 1–2, 2012 | Crowne Plaza O’Hare | Rosemont, IL

PAGE

COMPANY

URL

PAGE

COMPANY

URL

Advanced Food Systems

afsnj.com

Ajinomoto Food Ingredients LLC

ajiusafood.com

38, 69 Kalsec, Inc.

Almond Board of California

AlmondBoard.com

28, 69 Kikkoman Sales USA, Inc. kikkomanusa.com/foodmanufacturers INSERT betw. 16-17, 17, 77

American Egg Board

aeb.org

49, 70 Loders Croklaan

American Key Food Products

akfponline.com

Bay State Milling Company

baystatemilling.com

Bio Springer

biospringer.com

27, 70 MicroThermics, Inc.

microthermics.com

Butter Buds

butterbuds.com

42, 71 National Starch Food Innovation

foodinnovation.com

50-51, 72

Cherry Marketing Institute

cherryprocessor.com

31, 71 Nelson-Jameson

nelsonjameson.com

54

ConAgra Mills

jmswank.com

Corn Products International

708.551.2600

72 NutraSolutions.com

NutraSolutions.com

65

Culinary Farms

culinaryfarms.com

14 Pharmachem Laboratories

pharmachemlabs.com

79

Danisco

daniscoCARE4U.com

13 PFs’ NPC and R&D Conference Thank You

PreparedFoods.com

68

Danisco Knowledge Award

danisco.com/knowledgeaward

55 Prova

prova.fr

25

David Michael & Co.

dmflavors.com

requestfoods.com

43

Eatem Foods

eatemfoods.com

RivianaIndustrial.com

41

Edlong Dairy Flavors

edlong.com

Flavor Dynamics, Inc.

flavordynamics.com

French’s Flavor Ingredients

FrenchsFlavorIngredients.com

46, 74 Savoury Systems International, Inc.

savourysystems.com

66

Gold Coast Ingredients

goldcoastinc.com

52, 74 SensoryEffects

sensoryeffects.com

30

GPI USA

GPIglobal.com

75, IBC Southeastern Mills

semills.com

Grande Custom Ingredients

grandecig.com

2 Stratas Foods

Ingredients Solutions, Inc.

IngredientsSolutions.com

44 SunOpta Ingredients

sunopta.com/ingredients

57

Innophos, Inc.

Innophos.com

75 Tree Top, Inc.

treetop.com

21

International Flavors & Fragrances Inc.

iff.com

iTi tropicals

ititropicals.com

Jungbunzlauer

jungbunzlauer.com

56 K+S KALI GmbH

kali-gmbh.com

18

kalsec.com

15, 77

croklaan.com

45, 78

26 MANE

mane.com

10, 78

36 Merlin Development

MerlinDevelopment.com

1, 72 Nexira, Inc.

34, 73 Request Foods 64 Riviana Foods, Inc. 37, 73 Roxlor International, LLC 22 Sargento Foods, Inc.

3 Virginia Dare 12, 35, 76 Viterra

nexira.com

roxlor.com

5

SargentoFoodIngredients.com

7

33, 80

STRATASFOODS.COM

virginiadare.com

●

www.PreparedFoods.com

8

80, OBC

viterra.com/foodingredients

23, 76 ©

November 2011

32

IFC, 79

Boldfaced companies offer detailed product specification data in the 2011 Food Master to assist you. PREPARED FOODS provides this index as a service to readers. The publisher does not assume any liability for errors or omissions.

88

2

24, 81

GPI USA. More than you expected.

ANTIMICROBIALS All-natural, clean-label systems to improve food safety and extend shelf life.

FOOD GUMS Improve marinade retention, increase yields, reduce purge, add texture, replace fat, lower sodium.

SEASONINGS Flavorings, seasonings, and spice extractives to add flavor and taste.

ANTIOXIDANTS All-natural, clean-label fruit and green tea extracts add “healthier” ingredients.

At GPI USA, we’re surprising a lot of people in the industry. Most processors know us for our outstanding line of hydrocolloids. But, did you know we also supply a wide range of all-natural, clean-label, multi-functional flavoring ingredients, antimicrobials, antioxidants, and contract services? Let GPI USA help improve your product. Contact us today! Use your Smart Phone and

GPI USA

Toll Free 888-GPI-USA9

a QR Code Reader app to

P.O. Box 1988

[email protected]

learn more about GPI now.

Athens, GA 30603

www.GPIglobal.com

Creativity, Synergy, Success!

Think of us as

Flavors

Tea

Vanilla

Masking

Beverage Fruit & Berry Bakery Sweet & Indulgent Dairy & Dessert

Virginia Dare provides superior tasting, high impact, and cost effective liquid and dry flavors for every product application.

Superfruit Natural Organic

Tel: 718-788-1776

•

[email protected]

•

www.virginiadare.com