Another great conference! Some of the relevant trends and emerging trends to watch that I noticed at this year show were the following:

1. Low Sodium and Salt reduction ingredients. Finally the industry is heeding the desire from the public for our food to NOT be loaded with sodium.

2. Gluten-Free products and applications

3. Clean label/simple ingredients. Imaging that, consumers want food without having to reference a molecular chemistry dictionary of ingredients.

4. Multi-Grain, Vegetable, Beneficial Fiber and other pro-biotic inclusions into foods.

5. Omega 3′s encapsulated products

There was also a strong international foods and ingredients presence at the show. With the advent and popularity of internet food sites and all of the cooking shows, more and more Americans are realizing the bounty of the worlds’ food basket.

Stay Tuned!

Mark

My colleague Russell Skall, Corporate Chef for Fleming’s says the inspiration for the Maine Lobster & Seafood Boil he created for this upcoming LTO menu offering reminds him of vacationing along the New England Coastline.

“One of my favorite ways to enjoy Maine lobster is in a traditional New England seafood boil,” said Skall. “I find a large pot and fill it with market-fresh seafood, add fresh vegetables and seasonings, then boil it. If I were cooking on the beach or at home, we would serve it in the traditional manner — the contents simply spread out on a newspaper in the middle of a table for all to share.”

The Maine Lobster & Seafood Boil includes Manila clams, mussels and shrimp, along with corn on the cob, new potatoes and andouille sausage. It’s served in a bowl with buttermilk biscuits and coleslaw salad with tomatoes and mozzarella in an apple cider vinaigrette. A peach and cranberry cobbler is the dessert.

The item costs UDS 99 for two or USD 49.50 for one and is available through 15 August.

Fleming’s,  is one of several chains promoting American lobster this summer, some for the first time.

Upscale casual dining concepts such as Ruby Tuesday,  with more than 900 restaurants nationwide, has rolled out five new lobster menu items in the past 12 months. Its nine-item summer menu features five lobster entrées, including Lobster Carbonara and Steak & Lobster Mac ‘n Cheese.

Low lobster prices — the result of reduced demand due to the global economic downturn and increased catches — are making the crustacean accessible to more chains.

I recently read a top-line consumer report from one of the biggest consumer research think-tanks in nation that stated customers are racing to prepared food and meals from supermarket retailers…and why restaurants should be concerned.

A snap shot of the data reports that of those consumers that were interviewed, over half were more likely to eat a dinner at home, with food purchased from the grocery store. The data also indicates that 64% reported buying ready-to-heat, ready-to-eat, or ready-to-prepare meals within the last 30 days. Most of the comments and reasons for the purchase intent were value and one-stop shopping convenience.

The retail food industry seems on track for a 7% top line sales growth increase in the next year which is almost unheard of in the industry.  Much of the growth is coming from customers who seek a low cost alternative to restaurant meals or those who see the time value in buying prepared foods at the store instead of dealing with the dining hassle of a restaurant. Price, Time, and value all seem to be the drivers of this trend.