Bread specialties have moved out of the basket and onto the plate. Small wonder: They’re versatile, popular and economical and offer utilization opportunities across the menu.
Food and Culinary
Food and Culinary: Food Trends
FDA: Proposed Rule On Changes To Nutrition Facts Panel Due By End Of 2012
The Food and Drug Administration (FDA) is aiming to publish a proposed rule to reform the Nutrition Facts panel and related rules by the end of this year, somewhat later than originally expected. A spokesman said: “FDA hopes to publish, by the end of the calendar year, a proposed rule, which if finalized, would revise the Nutrition Facts panel.”
IOM Releases "Measuring Progress in Obesity Prevention - Workshop Report:
Nearly 69 percent of U.S. adults and 32 percent of children are either overweight or obese, creating an annual medical cost burden that may reach $147 billion. Researchers and policy makers are eager to identify improved measures of environmental and policy factors that contribute to obesity prevention. The IOM formed the Committee on Accelerating Progress in Obesity Prevention to review the IOM's past obesity-related recommendations, identify a set of recommendations for future action, and recommend indicators of progress in implementing these actions. The committee held a workshop in March 2011 about how to improve measurement of progress in obesity prevention.
IOM Releases Phase II Report “Front-of-Package Nutrition Rating Systems and Symbols: Promoting Healthier Choices”
On October 20, 2011 the Institute of Medicine released its Phase II report on Front-of-Package Nutrition Rating Systems and Symbols. The Phase I report focused on evaluating current systems and nutritional criteria and resulted in a report in Fall 2010. In the second phase the committee was tasked to consider: the potential benefits of a single, standardized front-label food guidance system regulated by the FDA, assessment of which icons are most effective with consumer audiences, and development of conclusions about the systems and icons that best promote health and how to maximize their use. From the Committee’s review of the available evidence, they concluded that there are no flawless FOP symbol systems in the marketplace and that a single, standardized system that is easily understood by most age groups and appearing on all food products would be the best option to maximize its effectiveness in encouraging consumers to make healthier food choice and purchase decisions. The complete Phase II report can be found at: http://www.nap.edu/catalog.php?record_id=13221
American Consumers Looking More to New Old World Cuisine
While 'Old World' cuisine encompasses regions such as Italy, France and Spain; new Old World Cuisine looks to less celebrated food regions such as Denmark, Norway, Sweden, Germany, Austria and Belgium.
Fad or Real Need: UK Research Aims to Get Behind 'Free From' Foods Trend
New research is hoping to determine whether the rising demand for ‘free from’ foods is driven by a real need or a fad, while also identifying the potential opportunities for food and drink makers. UK based Leatherhead Food Research said it is aiming to identify consumption patterns, perceptions and motivations for consuming ‘suitable-for’ products through a new project that will involve Europe-wide consumer surveys and in-depth telephone interviews with manufacturers and retailers. The completion date is December this year, with the project set to kick-start this month.
IFIC Survey Finds Answers to What Americans Consider When Shopping For Food
Taste, price and healthier foods and beverages get high marks during the International Food Information Council Foundation's annual 2011 Food & Health Survey. It isn't surprising that Americans are more conscious of the price they pay for food, but it is increasingly becoming almost as important as taste, according to the Washington, D.C.-based International Food Information Council (IFIC) Foundation's sixth annual 2011 Food & Health Survey of 1,000 American adults over a two and a half-week period in March and April of 2011. While taste remains the top attribute, consumers say price impacts their decision when deciding which foods and beverages to purchase. While healthfulness, convenience, and sustainability play roles in consumer decision-making, no other motivator rose at the same rate as price over the past five years. It's notable that these trends are consistent with what drives Americans' menu decisions at restaurants: taste and price are ranked as the top two motivators. Americans also say that lower prices are the top driver that would lead them to make more healthful choices when shopping for food.
Five Food and Beverage Trends
A food and beverage trend report compiled by Pavone outlines “Five Things You Need to Know." The report goes a step further than some other market research in that it offers solid advice on how manufacturers and foodservice operators can apply the information to their own business. The five trends include:
- Gourmet shortcuts—Consumers are kicking their cooking skills up a notch.
- Meaty issues—Education and awareness are changing the way consumers look at meat.
- Adults Only—Households without children represent significant numbers and significant spending, especially for convenience food products.
- Guy Food—The average American man is more skilled and comfortable with cooking than ever before.
- Conscious Consumption—Powered by Millenials, this trend will factor in ethics when choosing what to eat, where to buy it, how to prepare it and how to get rid of it.
Food Trends Mapped for the U.S. and Canada
Two new reports from the NPD Group set out the next decade’s food futures for both nations, and point out similarities and differences. Insights like these could help diminish product launches offered with inappropriate flavors, textures, form and packaging – which have created some memorable busts. The NPD reports are A Look into the Future of Eating – Canadian Marketplace, and A Look into the Future of Eating – United States Marketplace. First, the standout similarity predicted by these studies: Convenience will continue to be a leading factor in food consumption. Easy meals such as yogurt, fruit and snack bars, and heat-and-eat entrees like canned soup and frozen pizza, should grow almost equally in both the U.S. and Canada over the next 10 years.
FMI Grocery Shopper Trends 2011
Consumer confidence in food safety is at its highest point in seven years, with 88% of shoppers “completely” or “somewhat” confident in the safety of food at the supermarket, according to the Food Marketing Institute (FMI) U.S. Grocery Shopper Trends report. Consumers continue to be most comfortable with food grown in the United States versus imported products. The Trends survey found that while consumers are interested in nutrition, money worries are complicating their ability to make healthy choices when deciding what to eat.
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