Jump to content

Search the Community

Showing results for tags 'trends'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Discussions
    • The New Community
  • Questions
    • Q&A
  • Share Groups
    • Share Group Q&A
  • Educational Events
    • The Basics
    • Passport to Success in the US
  • Webinars
    • Trendspotter Update: Specialty Food LIVE! 2021

Product Groups

  • Startup Resources
  • Paths to Market
  • Distributors and Brokers
  • Business Admin
  • Co-Packing and Production
  • Financing
  • Research and Trends
  • E-Commerce
  • Sales and Marketing
  • Food Safety
  • Legislative and Regulatory
  • Buyer Resources

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


About Me


Company Name

Found 5 results

  1. “People who are saying restaurants are dead and everyone is going to cook at home are giving consumers way too much credit.” I second that quote from a member of our SFA Trendspotter Panel, Jonathan Deutsch of Drexel University, speaking at our recent webinar, Trends from Specialty Food LIVE!, our digital marketplace event held in January. Pre-COVID, aka the Before Time, dining out socially was a way of life for many—from grabbing quick fast-casual lunches to dinners out a few times a week. And after a year of hunkering down at home, many are eager to emerge from their bubbles, ready to enjoy. As vaccine rollouts increase and indoor dining restrictions become more lenient, recovery predictions are rolling in. A recent story in Bloomberg, Bars and Restaurants Are About to Go on an Epic Post-COVID Hiring Spree, quoted foodservice operators across the U.S. heartened by a noticeable uptick in business as weather warmed up, and the pandemic showed signs of receding. According to Labor Department data, bars and restaurants added almost 300,000 jobs across the country in February, the first substantial increase in four months. High hopes aside, the pace of foodservice’s return is still dependent on a number of variables influencing consumers’ comfort levels. In our spring issue of Specialty Food magazine, we look at Foodservice in Crisis: How the Channel Can Recover. There is no question that foodservice has been devastated. More than 110,000 restaurants—about 17 percent of all locations—are gone, according to National Restaurant Association data. Some segments, especially small immigrant-owned mom-and-pop restaurants, were severely hit, as you can read about in the issue. Hope to prevent more closings has come in the form of the recently passed Restaurant Revitalization Fund, part of President Biden’s American Rescue Plan. But clearly, recovery is going to take years for the channel to return to pre-COVID sales. While in survival mode this past year, some of the new avenues of business operators turned to are expected to continue as key to recovery, including: • Ghost kitchens. Consumers have gotten used to and comfortable with restaurant quality food at home and it will remain part of their dining habits even as they begin to branch outside more. With ghost or dark kitchens, restaurants can operate for delivery without incurring high overhead costs. • Off-premise dining. Delivery was rising even before the pandemic and is certainly part of the norm now. Many operators plan to make this a priority and ongoing investment. • Specialty retail products. Several restaurants and food trucks began packaging their proprietary sauces and condiments, making them available for sale via e-commerce or in brick-and-mortar retail. You can read more about the trends and changes that are going to help pave foodservice’s way back in the spring issue. Like many things post-COVID, all signs point to a comeback shaped by a new normal.
  2. Specialty Food Live!, the SFA’s first virtual marketplace event, took place Sept. 21 - 25, with hundreds of buyers exploring thousands of products in SFA’s maker members’ showrooms. The event was originally slated for four days, but the exhibit portion was extended to five at the request of participants. In addition to the exhibits, the event included virtual tastings and education panels. Here are some food and category trend takeaways from the sessions. The trend lifecycle. Trends can be mapped from inception, to adoption, to proliferation, to ubiquity, explained Mark Brandau and Carly Levin from Datassential. Kale is a good example. At inception, it’s a really early-stage trend that “consumers may be a little scared of,” said Brandau, and is found mostly at fine dining restaurants, specialty retailers, or farmers markets. Next comes the adoption stage. “This is when your obnoxious foodie friend says, ‘oh my gosh, you have to try this!’” Such foods can be found at gastropubs, fast-casual operators, and retailers such as Trader Joe’s or Whole Foods. “When a trend hits proliferation, and this is where kale is right now, you’ll start to find it in chains since it’s been adapted for mass consumption,” said Levin. “But the difference between proliferation and ubiquity, the last stage, is that in proliferation you can’t expect to pull a random stranger off the street who knows what it is, but in ubiquity you can.” Such foods can be found at family restaurants, K-12 foodservice, drug stores, and dollar stores. Read more. Center store is center stage. “It’s the year of essentials,” said David Lockwood of Mintel, referring to an array of categories meant for at-home consumption and meal preparation. According to Lockwood, their gains contributed to the overall growth of specialty food this year. The segment totaled $29 billion in 2019 sales, comprising 41 percent of the total brick-and-mortar specialty market. The COVID-19 boost was undeniable for essentials, in particular baking mixes, frozen entrees, oils, vinegars, and sauces as consumers faced stay-at-home mandates and turned to cooking and baking. Mintel predicts the growth rate for sales of food at home in 2021 will be roughly twice what it would have been without the pandemic. Read more. Immunity-boosting foods are on the rise. COVID-19 has shone a spotlight on food as medicine, with functional food and beverages that deliver immunity and mental well-being benefits being most relevant, said Shelley Balanko of The Hartman Group. “Consumers have focused on immunity, such as the link between healthy digestion and reducing overall systemic inflammation in the body,” she said. “They are thinking more about high-quality sleep and effective stress-management techniques.” Many have been trying to eat and drink more immune-supporting ingredients such as vitamin C in citrus, green tea, garlic, turmeric, and ginger. More experimental and trend-forward consumers are trying things like prebiotic fiber from resistant starches, adaptogens, and medicinal mushrooms. Read more. CBD opportunity. Tied with the rise in functional foods and beverages, customers are increasingly seeking CBD as an ingredient. Food or beverage products that aim to fill a need state (like boosted immunity or sleep enhancement) are becoming increasingly popular among consumers. Before deciding to add CBD to a food or beverage product, experts advise makers to take the time to understand the regulatory repercussions and the trends of the category. Read more. Global and regional American “travel” through food. With consumers sticking closer to home, global flavors are of strong interest. Scandinavian or Nordic cuisine has been on the radar, said Melanie Bartelme of Mintel, one of the SFA Trendspotters at Specialty Food Live!, who noted ingredients at the event including sea buckthorn and birch crystals. Cambodian chile pastes and fonio, an ancient grain from Senegal, were other global flavors noted by the Trendspotters. “There is an effort to preserve culture through food and have that taste at home,” noted V. Sheree Williams of Cuisine Noir Magazine, a member of the Trendspotter panel. The trend extends to regional American as well, said Bartelme. The concept of road trips and discovering what’s here in your backyard is increasingly appealing in the wake of COVID-19. Read more. Integrating plant-based. “The COVID-19 pandemic has acted as a catalyst to accelerate the shift from consumer demand of animal-based products to plant-based ones,” said Jans Tuider of ProVeg, who shared best practices for plant-based food makers, including categorizing plant-based products based on usage, not ingredients. ProVeg believes that the store of the future will shift towards a “protein aisle” rather than a specific aisle for meat and a separate one for plant-based offerings. Read more. Recordings of the Specialty Food Live! sessions will be available at learning.specialtyfood.com within the next month.
  3. The Specialty Food Association is continuing both its Ask the Experts and Rise to the COVID-19 challenge webinar series as the pandemic continues to impact the specialty food industry. Webinars are held weekly with recorded versions available for download in the specialtyfood.com Learning Center. Webinars are free for SFA members and $19 for non-members. Here are highlights from some of the latest webinars: Foodservice can be a profitable channel for specialty food makers and the current state of the U.S. market has opened up new opportunities. In Breaking into Specialty Gourmet Foodservice, Arn Grashoff of Innovative Food Holdings, talked about the best products and formats for foodservice and how to get visibility and distribution. C-stores are a hot channel for specialty products, with particular appeal for consumers in the 18–23-year-old range. Max Weiner, Burdette Beckmann Inc., has sold premium products into convenience for more than 20 years. In Selling to Convenience Stores, Weiner provided tips and insights into the best products for C-stores, and how to make the channel work for your business. While CBD for edible products is not legal in the U.S., many companies are developing hemp-based products in anticipation of possible clearance by the FDA. In CBD in Food and Beverage: Trends and Innovation, Kay Tamillow, research director at Brightfield Group, provided insight into new product developments in the CBD and cannabis markets. Selling to supermarkets is a big step, and Art Papazian of ACP Management & Consulting Co. has spent his career guiding businesses through the process. In his session, Papazian discussed the importance of research, planning, and making the right connections. He also covered review schedules, forms, and budgeting. Max Kaniger, founder of Kanbe’s Markets, is Fixing the Food System, One Corner Store at a Time. Issues with hunger, food waste, and availability have intensified during the COVID-19 pandemic. Kaniger discussed how his organization is working to bring food to communities while sharing revenue with small businesses, and how grocers and makers can help solve the issues we’re all facing right now.
  4. The continuing coronavirus pandemic keeping record number of people close to home, growing social awareness affecting purchasing decisions, and a maturing Gen Z population, are driving the food trends that will dominate in the new year, says the Specialty Food Association Trendspotter panel. This group of retailers, chefs, food writers and educators, and market analysts, has weighed in on the top trends for the next 12 months. Here's some of what you can expect to see: Eating/Cooking at Home. The reality of at-home meal preparation and consumption will stay with us in 2021, but has also brought about several subtrends. "At-home eating will be the name of the game in 2021,” says Melanie Zanoza Bartelme, global food analyst at Mintel and member of the Trendspotter Panel. “We will see consumers looking to brighten and enliven the monotony of preparing so many meals in a row." Restaurant Food in the Home Kitchen. With economic concerns not easing and the potential for more lockdowns during the upcoming winter, consumers are looking to replicate restaurant experiences in the home kitchen. We’ll see more restaurant-quality condiments, cooking sauces, and cocktail mixes, say the Trendspotters. Examples include smoked watermelon salt for use on fruits and vegetables; a sauce that combined the seven toppings of the classic Chicago Hot Dog into one condiment; sliced Calabrian chiles; and cocktail mixes like a smoked maple old-fashioned syrup for at-home bartending. Twists on Classics. Reimagining traditional recipes and products will keep consumers from becoming bored with their meals and snacks in the coming year. Examples include products like vodka and tomato ketchup, a twist on vodka sauce; aged cheddar granola; everything bagel broccoli bites; sheep’s milk chocolate; mint-flavored pasta; and beetroot-flavored drinking chocolate powder. Eatertainment. The events of 2020 left no one unscathed. “These are serious times and with some areas still experiencing closures in theaters, stadiums, concert halls, and other entertainment venues, we are looking to have fun at home,” says Trendspotter Jonathan Deutsch of The Drexel Food Lab at Drexel University. Novelty products are bringing some whimsy and entertainment to the home kitchen. Trendspotters point to maple syrup with edible glitter; pretzel bread mix; a unicorn s'mores skillet kit; hot chocolate on a stick; edible spoons in sweet and savory flavors; and reusable lunch box packaging with llamas and unicorns. Values-Based Buying. Consumers are becoming more conscious shoppers when choosing which brands to support with their food dollars. They are seeking out companies owned by women, Black people, people of color, B Corps, sustainability-focused brands, and those with ethical labor practices. "For me, 2020 highlighted topics amongst all brands: cultural appropriation, community impact, ethical practices. More than ever, brands are focused on these three categories and trying to align their messaging with this,” says Chef Tu David Phu, a Trendspotter Panel member. “Movements like #metoo and #blacklivesmatter have empowered consumers to voice their opinions on what they expect from their favorite brands. This pivot/shift is mainly due to Generation Z coming into the consumer marketplace as adults. Food brands need to shift now as this new demographic is taking over the marketplace." Global Travels at Home. With consumers sticking closer to home, global flavors offer culinary adventure in lieu of traveling, especially from less-familiar countries and regions. "I'm seeing more prominence and appreciation of regional ingredients from parts of the world often overlooked—specifically, an interest in West African ingredients and cuisine,” says Dawn Padmore, vice president of culinary marketing and events, Karlitz and Company. Products and flavors from Scandinavia, Cambodia, and Senegal are trending with ingredients like sea buckthorn; Cambodian chile pastes; fonio, an ancient grain from Senegal that continues to gain attention; Caribbean and Latin-American flavored pre-made beans; and spices that focus specifically on herbs or plants native to regions such as West Africa, Latin America, and Southeast Asia. Functional Ingredients. The pandemic also has put health concerns front and center and they will seek functional ingredients and benefits in their foods and beverages. Products that boost immunity and manage stress will particularly be in demand. Examples include functional ghees to promote women’s health, restful sleep, and cardiovascular health; fermented honey sauce; and prebiotic-laced snacks for digestive health with reported immunity-boosting functionality. “These have been huge for years, the difference is the hot functional ingredients change every couple of years. Right now mushroom powders (reishii, lions mane, etc.) are still rising, turmeric is already mainstream (golden lattes), CBD is huge—and deserves its own category,” says Andrew Freeman, founder of af&co./co-founder of Carbonate. Plant-Based Continuing Revolution. More a movement than a trend, plant-based earns a spot on this year’s list for its burgeoning growth during COVID-19 and for new formats that continue to transform the food and beverage market. During surge shopping in the spring, plant-based enjoyed a boost in most categories, especially milk and other dairy and meat alternatives. According to the SFA’s State of the Specialty Food Industry report, 2020-2021 Edition, the segment has huge runway for growth, increasing 10-20 percent annually through 2024. New products and applications include meatless mixes for at-home cooking; dairy-free queso made with aquafaba; cashew cheesy sauce; plant-based tzatziki; oat milk chocolate; and cactus-based tortilla chips. Trendspotter Chris Styler, culinary producer/product development chef and head of Freelance Food, LLC, also observes trends in “the rebranding of foods as 'plant-based' including beverages; more options for plant-based foods including plant-based protein to use for chili, soups, tomato sauce.” Less Sugar and Natural Sugar. Tied to attention to health, consumers are counterbalancing their desires to treat themselves with products that offer low sugar or natural sugar, or sugar alternatives. “We will continue to see a decline in the levels of sugar in foods and drinks and an increase in the availability and popularity of alternative sweeteners like monk fruit, keto-friendly sugars and coconut sugar,” says Clara Park, corporate chef of Culinary Innovation for Chelten House Products. Trendspotters noted hot sauces sweetened with peaches; jams that relied on natural sugars from carrots and jaggery, a cane sugar consumed in Asia; traditional Carolina BBQ sauce in a sugar-free variety; and a proliferation of sauces sweetened with dates. Halva. Following consumers’ growing interest over the past few years in tahini sauce, then black sesame flavoring ice creams and lattes, halva is re-emerging in the spotlight. This 3000-year-old, sesame seed-based Middle Eastern confection was touted in 2020 by Ruth Reichl as good-for-you candy, thanks to its abundance of iron. Product examples include halva butter made from sesame paste to spread on toast, crackers, or in ice cream, and shelf-stable halva slices in flavors like toasted coconut and triple chocolate. Naturally vegan, halva also has plant-based appeal. Read more and see a full list of the 2020 SFA Trendspotters. Download a recording of a recent webinar on the 2021 Trends.
  5. The Specialty Food Association is continuing both its Ask the Experts and Rise to the COVID-19 challenge webinar series as the pandemic continues to impact the specialty food industry. Webinars are held weekly with recorded versions available for download in the specialtyfood.com Learning Center. Webinars are free for SFA members and $19 for non-members. Here are highlights from some of the latest webinars: The continuing coronavirus pandemic keeping record number of people close to home, growing social awareness affecting purchasing decisions, and a maturing Gen Z population, are driving the food trends that will dominate in the new year, says the Specialty Food Association Trendspotter panel. In Top Food Trends for 2021, Trendspotters Wendy Robinson, senior buyer, Market Hall Foods, and Clara Park, corporate chef of Culinary Innovations for Chelten House Brands, and Denise Purcell, SFA’s director of content, discussed the top trend predictions for 2021. Consistently delicious products create brand loyalty. In Own Your Flavor Profile: Get the Specs Straight, product quality expert Nancy Jo Seaton explained the importance of clear product specifications to guarantee consistent quality. This webinar also highlighted the importance of holistic descriptions and clear communication with co-manufacturers. With the massive growth of DTC and Amazon combined with the growth of click and collect and delivery on the retail side of our business, you need to figure out your digital spend. How can you efficiently find your consumer when, where, and how they want to buy your product? Steve Gaither, CMO at CA Fortune explained how in Understanding Shoppable Content: DTC, Amazon, Click & Brick, and Brick & Mortar. Building a successful Amazon business can feel like a full-time job. In Keys to Successful Sales on Amazon with Brand Force Digital, former grocery Amazon vendor manager, Clint George of Brand Focus Digital, provided strategies that can help propel an Amazon business to the next level. George shared how to create attractive Amazon listings, use Amazon Advertising to increase your ROAS, and much more. Visit the Learning Center to download these and many other webinars in the series.
×
×
  • Create New...