The Evolving Taste of Children

Adults aren’t the only ones with increasingly sophisticated palates; children’s tastes are evolving too. According to Mintel’s March 2008 Kid’s Snacking Report, 30% of kids 6-12-year-olds report that unusual flavors make snaking more fun, while 67% liked to try new kinds of snacks. So what kind of flavors are piquing kid’s interest these days? Check out the list of Up-and Coming Savory Flavors for Kids by International Flavors and Fragrances. These flavors definitely move beyond the macaroni and cheese from a box that made my day when I was in middle school!

Up-and Coming Savory Flavors for Kids
Jalapeno-Cheddar Chili
Sizzlin’ Fajita
Smokin’ Cajun
Chipotle BBQ
Spicy Thai Peanut
Cheeseburger
Sour Dill Pickle
Hot Buffalo and Cool Ranch
Grilled Cheese
BLT
Asian BBQ
Sweet Corn Salsa
Pineapple Jalapeno

Big Trend in Small Bites

Sometimes to find the next big idea or trend you have to think smaller – as in snack size! Whether savory or sweet, there is definitely an increased interest in bite-sized and sharable snack foods. According to an October 2007 National Restaurant Association survey the #1 hot new culinary trend for 2008 is bite-sized desserts followed by the #4 hot new trend of small plate dishes or tapas.

Why this interest in snack foods and snacking occasions? Well just like every other trend this year in America, you trace part of the cause to the slowing economy. In an effort to conserve money while not giving up entirely on our love of going out to eat, people are choosing to go out for appetizers and small dishes rather than full meals. But it is more than just our light wallets driving our interest in smaller portions. There is also a desire for more variety. Ordering several smaller dishes allows for more diversity of foods in an eating occasion. Another contributor is the social aspect to snack foods and appetizers. These types of foods lend themselves more to sharing and socializing than plated dinner entrees. Another contributing factor that cannot be ignored in the snacking or mini-meal trend is definitely our hectic schedules. When you are constantly on the go grab-and-go snacks or quick mini-meals just fit in between activities better than a sit down meal. Finally there is that constant struggle to eat more healthy. After years of super-sizing their food and their waistlines, many Americans are looking to down-sizing (or “Right-sizing” if you prefer) their meals rather than giving up the foods they love entirely.

Whether you think of these small bites as savory snacks, mini meals, dessert bites or appetizer flights, this is definitely a trend that is here to stay. Even if you are not in the restaurant industry this is a trend to which you should pay attention. If you are consumer brand manager cookbook author or food editor for magazine, here are some simple ideas to capitalize on this trend and promote usage of your product.

1) Stretch you concept of your product to include appetizer, mini-meals or snacking occasions. For example if your product is frozen French fries move beyond the side dish application and suggest a platter of Cheesy Spicy Nacho French Fries for a game day get together (I know, not every recipe can follow the better for you trend!). If your product is pea soup, suggest pea soup shooters (think shot glass of pea soup with a dollop of sour cream on top) as a super cool and trendy appetizer suggestion for urban cocktail party. If your product is canned corn, a recipe for simple corn salsa would do the trick. If you manage a brand of pork BBQ think smaller and suggest your consumer try BBQ sliders. See nearly any product can fit the small plate trend.

2) The KISS rule still applies – Keep it Simple Simple! In general consumers have even less time to prepare snacks than meals. Your serving suggestions and recipe ideas need to be simple, quick and easy. It also helps to be visual. If you are suggesting a usage occassion outside of your consumer's idea of typical, a picture can make the idea more appealing and do-able.

3) You appeal to more people with variety than a single idea. Not every recipe will fit everybody’s taste and desires and that is ok. That is why you want to have a large variety of recipes and marketing them to your consumers in different ways. For example you market a brand of guacamole and you know you core consumer puts your product on tacos and on chips and that is about it. Showing those 2 applications over and over will never inspire anyone to try something new (expanded usage occasions). It will also not speak to potential new consumers the way showing a variety of usage occasions. So let’s take that same product and add a recipe for Oven Baked Sweet Potato Fries with Guacamole Dip or Spicy Scallop Stackers (tortilla chip with a dollop of guacamole, a seared scallop a thin slice of jalapeno and topper of sour cream) and a serving suggestion of using guacamole as a dip on a vegetable tray. Now you are really expanding the possible usage occasions and making the product more appealing to new consumers!

Functional Superstar - Omega-3 Fatty Acids

Omega-3 fatty acids are a rising star in the world of functional foods. According to a 2007 study by the International Food Information Council out of Washington, DC, 71% of consumers report they are aware of Omega-3 fatty acids. This is up 8% from the previous year. Food manufactures are (or should be) taking notice of this important food trend. According to recent study by Packaged Facts in Rockville, MD, the market for omega-3 fortified foods has exploded from $100 million in 2002 to $2 billion in 2006. Impressive growth!

Just in case you are unfamiliar with omega-3 fatty acids and their health benefits, let me give you a quick summary. Omega-3's are naturally found in seafood, such salmon, tuna, mackerel and shellfish, as well as, some vegetation like flax seeds, walnuts, soy and canola oil. (Though the Omega-3's in seafood appear to pack a better healthy benefits punch than the plant derived Omega-3's.) The FDA has found enough supporting evidence to allow claims on food packaging that the long-chain omega-3 fatty acids, EPA and DHA, reduce the risk of coronary disease. In addition to the heart benefits there is evidence that long-chain omega-3's have benefits to brain development and functioning. Omega-3's have shown success in treating psychiatric disorders (such as major depressive disorder and schizophrenia) and may reduce the risk of Alzheimer's. Also there is evidence that long-chain omega-3's also are successful in treating rheumatoid arthritis and reducing the risk of certain cancers, as well as, other ailments. (And just in case you were wondering, short-chain omega-3's are good too, but they don't pack nearly the healthy benefits of long-chain omega-3's. )

So, if you are a lucky manufacture of products that naturally have or are fortified with omega-3s, hopefully you are taking advantage of this consumer interest in this functional food's attributes. But what if you are a food manufacture who doesn't make a food product with omega-3's benefits, is there any way that you can get still hook your wagon to omega-3s shooting star? Absolutely! The fastest, simplest and easiest way is to provide your consumers with some recipes for your products that incorporate omega-3 rich ingredients. For example maybe you produce a branded crushed pineapple. You could provide an on-pack recipe for a simple pineapple salsa over grilled salmon. It would provide you with a great the opportunity to call out the omega-3 benefits of the recipe and your brands dedication to healthier living. Or maybe you produce a brand of breakfast baking mix. You could think about giving your consumers a recipe like Blueberry and Walnut Coffee Cake made with flax seed oil on an in-pack insert. You can use the space to tout your brand's dedication to helping your consumers make heart health choices. Almost any product can be pared with some form of ingredients that can produce recipes with functional benefits. It just takes dedication to that goal and a little creativity the kitchen. Delicious product specific recipes with functional benefits create great opportunities to tap into your consumers' desire for delicious better-for-you eating experiences.

The Oil Impact

What is the biggest food trend so far in 2008? Unfortunately it is rising food prices. If you are a food producer or seller you have no doubt felt this impact on your bottom line. You may have even already made the painful decision to take price with your customers. On an even more personal level you have no doubt felt the impact on your own wallet as well, when it is your turn to be the consumer.

Why the dramatic spike in food cost? Well the most obvious culprit is sky rocking oil prices. Oil impacts the food chain in ways most of us never consider. Oil is a key ingredient in the fertilizers and pesticides that farmers use on crops - like corn, wheat and soy beans. It then takes oil to harvest and transport those crops to distribution centers and on to market. If those crops are then used to feed live stock more oil will be required to process and transport the meat. If the crops are used for processed foods (like hamburger buns, tater tots, or a box of corn bread mix) then more oil is used in the transportation and processing of those products. And don’t forget the oil that also goes into the production and transportation of all that beautiful packaging that encapsulates all the tasty food products we buy. Wow it takes a lot of oil to make a meal when I put it that way!

Since we know oil prices are unlikely to be headed south anytime soon (if ever) are there any things you can do to help your consumers (and your own family) with their rising food bills? Absolutely! You can offer recipes that deliver more bang for the buck. Offer up seasonal recipes that capitalize on locally available seasonal products (which cuts down on transportation costs). Produce cost typical aren’t as impacted as meat and processed foods prices so offer recipes that use generous amounts of fruits and veggies. Finally you can also offer Asian and Mediterranean style recipes that use meat, dairy and fish more as flavorings than main ingredients. Just remember to keep in mind the cooking skill level and available meal prep/cooking time for your key target demographic. Unless you are specifically targeting the most proficient and prolific cooks with your recipes, don’t get so gourmet (i.e. too complicated or time consuming) in your recipe offerings that you loose the interest of your key target market.

Spring Fever

Seems I am not the only one with spring fever these days. People are clamoring for more springtime recipes that they can use to create delicious dishes with all the newly sprung springtime fruits and veggies. I totally understand the craving.

Lately I have been delighted to find tray packs of fresh green English peas (shell-off) in the produce section of my local grocery store. They are clear sign that spring is officially here. Below is one of my favorite super simple recipes for these tasty green treats.

English Peas Go to Italy

3 tablespoons olive oil

2 medium slices pancetta (can substitute prosciutto)

1 tray pack fresh English Peas (shell-off)

2 sprigs fresh rosemary

fresh cracked black pepper

salt

*Pour olive oil into a medium to large skillet and place on medium high heat for 1-2 minutes.

*Dice pancetta.

*When oil is hot (but not smoking) add pancetta to pan. The pancetta should be gently sizzling. Saute for 2-3 minutes, stirring regularly.

*Add peas to the pan and stir together with pancetta. Continue sauteing for 4-5 minutes, stirring regularly.

*Pull rosemary leaves off the stems and add to the pan with peas. Add a very light sprinkle of salt plus a more generous helping of cracked black pepper to the peas. Stir to incorporate. Continue sauteing for 2-3 more minutes.

*Serve and enjoy!


Now if you are unlucky enough to be somewhere were you can't find fresh English peas yet you could substitute frozen green peas. I do not recommend using canned peas though - too mushy.

Happy Mother's Day!

Mother's day offers an easy opportunity for another touch point with consumers. It is a great time to offer up simple semi-homemade recipes as children and fathers around the country enter the uncharted territory of the kitchen in an effort to make breakfast, dinner or treats for mom. Whether you are targeting consumers with email newsletters, a mailing, a splash page on your website, or other marketing vehicle, be sure to offer up some super simple quick ideas that even a cooking newbie can handle like Summer Garden Party Sugar Cookies . These delicious little cookies are perfect because dad can easily get the kids involved in cutting out the cookies, spreading the icing and decorating with fruit. Since dad starts with refrigerated cookie dough, as long as he can find a cookie sheet in the kitchen, he should be able to handle the task.

So remember, offering easy recipes are a great way to be a resource to your consumers throughout the year. And of course, don't forget to call your mom on this Mother's Day!

From Hippie to Hip - Brown Rice Becomes Fashionable Again

In the 1960's and 70's brown rice was a popular whole-grain staple with the hippie era counter-culture. In the 80's and 90's it virtually disappeared from menus in favor of the more flavor-neutral white rice. Today the former hippie culture food is making a comeback thanks in part to the increasing interest in more nutrient rich "good" carbs.

So what is brown rice exactly? It is basically minimally processed rice. The outer inedible hulls are removed from the grain but the bran and germ are left mostly or completely intact. (To get white rice the bran and germ are stripped off leaving only the starchy flesh of the grain.) Brown rice is not always truly brown. "Brown" is more of a processing term referring to the bran which is left on the grain.

Brown rice has a lot of advantages over its paler younger brother. It is packed with more nutrients (fiber, antioxidants, etc) than white rice and it is much more flavorful. Thanks to popular mainstream restaurants (like P.F. Chang) consumers are becoming reacquainted with the tasty nutty flavor of brown rice. And thanks to popular diets (such as the South Beach Diet) consumers are actively looking to add more whole grains into their meal routines. So as you are building your recipe library think about including some recipes that call for brown rice. This flavorful ingredient edition will make for a deliciously on-trend meal that cooks can feel good about serving to their families and friends