HOT FOODSERVICE TRENDS

Food Export Association of the Midwest USA®/Food Export USA®-Northeast
The Bi-Monthly newsletter for importers of U.S. Foods
August/September 2013
Vol. 9 No. 4
HOT FOODSERVICE TRENDS
SMALL BITES, HEALTHY AND
LOCAL THEMES RESONATE
I
n today’s highly competitive U.S. foodservice industry,
restaurant operators are finely tuning their menus to
appeal to customers’ new tastes and eating patterns.
Trimmed portions, healthy, fresh, local, glutenfree, and the food truck movement are among the
prominent trends shaping 2013’s foodservice industry.
Like other segments of the food industry,
foodservice companies are increasingly targeting the
millennial generation. Millennials (mid teens to early
30s) are a huge demographic with big buying power. They eat out
more often than non-Millennials (3.4 versus 2.8 times per week),
regardless of their income or household composition, according
to The Boston Consulting Group’s “Millennial Passions: Food,
Fashion and Friends” report. And, fast-casual restaurants are
their favorite. You will find this new breed of consumers eating at
chains such as Panera, Chipotle Mexican Grill, and Pei Wei Asian
Diner.
Fast food companies appear to be taking their cues from
successful fast-casual concepts and are aggressively expanding their
menus with healthier fare sought by millennials.
(Continued on page 2)
U.S. FOODLINK-August/September 2013
FOODSERVICE TRENDS Continued
Here’s a glimpse of how some restaurant
chains are revamping their menus to tap
into the latest food trends:
Taco Bell is making high-calories and
high-sodium its targets as a means to get
into the millennial market. The chain plans
to have 20% of its combo meals meet the
federal government’s dietary guidelines by
2020, reported USA Today. The new range
of better-for-you products to be tested this
year could launch nationally by 2014, Greg
Creed, Taco Bell’s CEO told USA Today.
In July, Taco Bell began testing a new
power protein menu and zero-calorie
beverages. The Power Protein Menu includes
items with 20 grams of protein and less than
450 calories. The items offered on the menu
such as the Power Protein Burrito and Power
Protein Bowl, contain a double portion of
chicken or steak and reduced fat toppings.
Chick-fil-A, which surpassed KFC as the
nation’s largest domestic fast-food chicken
chain with sales of $4.6 billion, will aim to
broaden its appeal to the Millennial market
by focusing on fresh ingredients, according
to USA Today. The company created three
new premium salads and healthier wraps.
Chick-fil-A’s new salads feature romaine and
mixed baby greens, as well as fresh toppings
such as strawberries, blueberries, roasted
corn and more. The salads, freshly prepared
throughout the day at Chick-fil-A’s 1,700plus restaurants, have between 180 and
430 calories (without dressing). The
upgraded dressings include Avocado Lime
Ranch, Zesty Apple Cider Vinaigrette and
Honey Sesame.
“We view salads as fashion,” David
Farmer, vice president of product strategy,
told USA Today. “Expectations change.
Millennials are looking for interesting
flavors.” The new salad flavors include
Grilled Market Salad, Asian Salad and Cobb
Salad.
The Atlanta-based chain also unveiled
an enhanced Grilled Chicken Cool Wrap,
providing a full serving of vegetables and
lean chicken on a new all-natural, high-fiber
flax bread. Also, calorie counts have been
added to Chick-fil-A’s menu boards.
2 • U.S. FOODLINK
Meanwhile, KFC rolled out its Original
Recipe Boneless chicken in hopes of snatching
up more of the millennial market. The
boneless white and dark meat chicken
chunks, about twice the size of tenders, are
deep-fried with the same secret herbs and
spices as the bone-in product.
Millennials are a convenience-oriented
generation. They have grown up with
boneless products such as McDonald’s
Chicken McNuggets. Market research firm
Technomic, Inc. reports approximately six in
10 consumers prefer chicken without
the bones.
T.G.I. Fridays debuted a new Taste &
Share Menu, which expands its line of
shareable small plates. A sampling of the
Texas-based chain’s new menu includes Thai
Pork Tacos, Ahi Tuna Crisps, Bacon Mac
& Cheese Bites and Corned Beef &
Swiss Sliders, according to Nation’s
Restaurant News.
Similarly, Olive Garden expanded its
test of small plates. “Taste of Italy Small
Plates” cost between $4 and $5 and cater
to the dining habits of Millennials, noted
spokesman Justin Sikora. The options
include items such as Crispy Risotto Bites
and Parmesan Roasted Asparagus, reported
The Record.
White Castle, the long-established burger
chain known for its square sliders, is among
the new entrants to the mobile dining scene.
Its summer 2013 launch includes two food
trucks in Louisville, KY and Columbus,
OH. The so-called CraveMobiles feature
variations on the chain’s signature sliders
and items not available in stores, such as
salty caramel fries, according to Bloomberg
Businessweek.
Vegan food trucks are particularly
widespread in Austin, TX. This city, known
as the vegan food truck capital of the world,
includes mobile joints such as The Vegan
Yacht, The Vegan Nom, and Guac N Roll.
Chicago licensed several new mobile
cook-onboard food trucks this summer.
The Eastman Egg Company, Chicago’s
first breakfast-themed truck, boasts egg
specialties. Other new trucks include:
Giordanos, the first pizza truck to sell
fresh oven baked pies, Beaver’s Donuts
and Coffee, Gelato D’Oro, featuring an
assortment of authentically Italian handdipped, homemade gelatos, Cheesie’s,
specializing in a variety of grilled cheese,
Patty Wagon, a burger specialist and Carbon
Kitchen offering gourmet waffles.
Cheddar’s, an Irving, TX-based chain,
has added a Lighter Side section to its menu,
featuring selections such as Grilled Baja
Chicken, Lemon Pepper White Fish,
Sweet Heat Chicken and Citrus Miso
Glazed Salmon.
Dunkin’ Donuts, the coffee and breakfast
chain owned by Dunkin’ Brands Group
Inc., will sell gluten-free cinnamon-sugar
doughnuts and blueberry muffins across its
U.S. stores this year, reported Bloomberg.com.
The chain successfully tested the gluten-free
breakfast pastries in Massachusetts earlier
in 2013, and is now selling the items in the
Hartford, CT area.
A gluten-free label may lure customers
and help boost sales, according to data from
Nielsen. U.S. sales of items labeled glutenfree were $19.7 billion in the year ended
May 11, topping revenue for items identified
as cholesterol-free, multigrain or high-fiber.
POP-UP RESTAURANTS
STUDY: LINK BETWEEN INCOME AND
HEALTHY APPETITES
Healthy choices at fast food chains are
most important to wealthier Americans
and minorities, according to a report from
research firm Placed Insights. Those making
more than $100,000 a year were most likely
to rank healthy menu items as important
when eating out, while those making less
than $25,000 were the least likely to rank
health as a big consideration. When broken
down by ethnicity, Asian-Americans
were most likely to say health was an
important factor.
The food truck movement has clearly
become more visible this year and is
expanding at a brisk pace. Independent
operators as well as established chains are
embarking on this trend, which is cheaper
to get rolling than a bricks-and-mortar
location. The food offerings at these mobile
restaurants are extremely varied.
WWW.FOODEXPORT.ORG
AUGUST/SEPTEMBER 2013
U.S. FOODLINK-August/September 2013
Retail
Trends:
Fresh Formats and E-Commerce Projected to Grow as Traditional
supermarkets’ Share Slips through 2017
Market Share Forecast 2017 - Grocery & Consumables
(Source: Willard Bishop's Future of Food Retailing Report)
Annual Sales
Dollar Share
# of Stores
(In Millions)
2011
2012
2017
2011
2012
2017
2011
2012
2017
Total Traditional Grocery
46.7%
46.5%
44.9%
$500,972.1
$517,705.3
$561,114.0
40,229
40,245
40,394
Traditional Supermarkets
25,821
40.1%
39.8%
36.5%
$429,993.1
$442,610.9
$455,382.0
26,345
26,257
Fresh Format
1.0%
1.1%
2.1%
$10,367.4
$12,698.9
$26,111.0
911
965
1,285
Limited-Assortment
2.7%
2.7%
3.4%
$28,609.0
$29,856.6
$42,022.0
3,730
3,774
4,002
Super Warehouse
1.9%
1.1%
1.8%
1.1%
1.9%
1.1%
$19,876.3
$12,126.4
$20,120.2
$12,418.7
$23,611.0
$13,989.0
542
8,701
550
8,700
594
8,692
Total C-Stores
15.1%
14.9%
16.0%
$162,351.6
$165,923.3
$199,294.0
154,373
155,513
161,342
C-Stores (w/ gas)*
12.9%
12.7%
13.8%
$138,807.5
$141,861.3
$172,516.0
125,333
126,258
130,990
Other (Small Grocery)
2.2%
2.2%
2.1%
$23,544.1
$24,062.1
$26,778.0
29,041
29,255
30,351
38.2%
38.6%
39.1%
$410,315.7
$429,273.5
$488,471.0
55,683
57,387
67,321
8.5%
8.7%
9.0%
$91,100.6
$96,300.5
$112,873.0
1,331
1,355
1,481
Supercenter
17.2%
17.3%
18.2%
$184,248.2
$192,571.0
$227,867.0
3,609
3,710
4,256
Dollar Store
2.2%
2.4%
3.1%
$24,031.7
$26,344.4
$38,845.0
24,512
26,856
33,767
C-Stores (w/o gas)
Total Non-Trad. Grocery
Wholesale Club
Drug
5.5%
5.4%
5.5%
$58,659.0
$60,462.8
$69,026.0
22,534
22,907
24,866
Mass
4.4%
4.4%
2.7%
$47,222.0
$48,499.4
$34,235.0
3,518
3,381
2,772
Military
Total All Formats
0.5%
0.5%
0.5%
$5,054.3
$5,095.3
$5,626.0
179
179
179
100.0%
100.0%
100.0%
$1,073,639.4
$1,112,902.1
$1,248,879.0
250,285
253,145
269,057
* Does not include gasoline sales
AUGUST/SEPTEMBER 2013
WWW.FOODEXPORT.ORG
U.S. FOODLINK • 3
U.S. FOODLINK-August/September 2013
Calendar
of Events
Featured Products:
SEPTEMBER
3-5: Asian Seafood
Exposition*
Wanchai, Hong Kong
Hong Kong Convention &
Exhibition Centre
http://www.
asianseafoodexpo.com
25-28: Natural Products
Expo East*
Baltimore, Maryland
Baltimore Convention
Center
http://www.expoeast.com
Volpi Foods
Since 1902, Volpi Foods has been
producing authentic Italian meat products.
Our Un Mondo brand of products brings
together old world traditions with new
world beliefs. The recipes used in these
all natural products were inspired by
the flavors of Spain, France and Italy.
The meats are simple in ingredients yet
complex in taste. All Un Mondo products
are minimally processed with no artificial
ingredients. For more information, e-mail
info@foodexport.org.
Plocky’s
OCTOBER
Plocky’s is a family owned company
which started 25 years ago. Plocky’s
Hummus Chips are all-natural, glutenfree and made from real Hummus with
Olive Oil and are a delicious alternative
to ordinary chips. Hummus Chips are
perfect for upscale entertaining or snacking
with your favorite dips and spreads. They
come in five different varieties, Original,
Roasted Garlic, Roasted Red Pepper,
Honey Caramelized Onion and Greek
Lemon Herb. All varieties are certified
Kosher, GMO-free and contain no transfat. Hummus Chips have a long extended
shelf life, great for exporting. For more
information, e-mail info@foodexport.org.
5-9: Anuga*
Cologne, Germany
Koelnmesse
http://www.anuga.com
NOVEMBER
5-7: China Fisheries &
Seafood Expo*
Dalian, China
Dalian World Expo Center
http://www.
chinaseafoodexpo.com
19-21: Food Ingredients
Europe*
Frankfurt, Germany
Messe Frankfurt
http://www.
foodingredientsglobal.com
23-26: SIAL Middle East*
Abu Dhabi, United Arab
Emirates
Abu Dhabi National
Exhibition Centre
http://www.sialme.com
*Food Export Association of
the Midwest USA and Food
Export USA-Northeast will
be at this show.
4 • U.S. FOODLINK
Kitchen Table Bakers
For consumers looking to satisfy the
salty and crunchy snacking urge, Kitchen
Table Bakers has a guilt-free indulgence
to offer: two new, on-trend flavors of their
100% Aged Parmesan Crisp. The Caraway
Seed Parmesan Crisps offer gluten-free
dieters a low-carb alternative to rye breads
or crackers and the Chia Seed Parmesan
Crisps’ nutty flavor makes an especially
great pairing for healthy appetizers like
hummus or spinach and artichoke dips.
These new offerings complement Kitchen
Table Bakers growing line as they also
lend an 80-calorie serving size and contain
seven grams of protein. Both crisps are also
rich in antioxidants and calcium. For more
information, e-mail info@foodexport.org.
WWW.FOODEXPORT.ORG
AUGUST/SEPTEMBER 2013
U.S. FOODLINK-August/September 2013
AdobeGaramond
STATE SPOTLIGHT: Kansas
2011 TOP AGRICULTURAL EXPORTS:
Tim Hamilton
Executive Director
thamilton@foodexport.org
WHEAT (OTHER THAN DURHAM) & MESLIN
Total Value:
$938.1 million
BEEF, BONELESS, FRESH & CHILLED
Total Value:
$523.5 million
John Belmont
Communications Manager
jbelmont@foodexport.org
HIDES, SKIN & LEATHER
Total Value:
$483.6 million
Food Export Association of
the Midwest USA
DOG & CAT FOOD
Total Value:
$398.8 million
309 W. Washington Suite 600
Chicago, IL 60606
T: 312/334-9200
F: 312/334-9230
www.foodexport.org
info@foodexport.org
CORN, OTHER THAN SEED CORN
Total Value:
$242.3 million
Michelle Rogowski
Deputy Director
mrogowski@foodexport.org
Joe Yotti
Branded Program Manager
jyotti@foodexport.org
Teresa Miller
International Marketing
Program Manager
tmiller@foodexport.org
Rob Lowe
Financial Manager
rlowe@foodexport.org
BEEF, BONELESS, FROZEN
Total Value:
$214.8 million
3 There are 65,531 farms in Kansas, working
46.3 million acres, or nearly 89% of
the land.
hard white wheat, which is useful in yeast
breads, hard rolls, tortillas, and noodles.
3 Kansas also is a leader in beef production,
3 At 28.2 million acres, Kansas has the
with nearly 20% of all U.S. beef originating
second-most cropland of any state and the
from Kansas beef processing facilities.
most cropland of any state by percentage.
3 Kansas is ranked seventh in the nation
3 Kansas farmers typically produce more
in food and agricultural exports, led by
wheat and grain sorghum than any other
commodities including feed grains and
state in the nation, and are among the
products, wheat and products, feeds and
nations leaders in corn and sunflower
fodders, hides and skins and meats.
production.
3 Kansas exported over $2.1 billion in
3 Many Kansas farmers grow hard red winter processed food products in 2011, the
wheat, which produces high-protein flour
leading markets including Japan, Mexico,
best for making bread. They also grow soft
Canada, China, China, South Korea
red winter wheat, which is useful in flat
and Egypt.
breads, cakes, pastries, and crackers; and
GRAIN SORGHUM
Total Value:
$111.2 million
SOYBEANS, WHETHER OR NOT BROKEN
Total Value:
$109.4 million
ANIMAL FATS, BOVINE, SHEEP OR GOAT
Total Value:
$87.8 million
PORK MEAT, FROZEN
Total Value:
$65.2 million
BREWING OR DISTILLERS’ GRAINS
Total Value:
$56.9 million
Food Export USA-Northeast
One Penn Center
1617 J.F.K. Boulevard, Suite 420
Philadelphia, PA 19103
T: 215/829-9111
F: 215/829-9777
www.foodexport.org
info@foodexport.org
STATE SPOTLIGHT: Massachusetts
2011 TOP AGRICULTURAL EXPORTS:
LOBSTER, LIVE FRESH & CHILLED
Total Value:
$171 million
Lauren Swartz
Deputy Director
lswartz@foodexport.org
HIDES, SKINS & LEATHER
Total Value:
$101 million
SCALLOPS, FROZEN, DRIED, SALTED, IN BRINE
Joshua Dillard
Branded Program Manager
jdillard@foodexport.org
Total Value:
SCALLOPS, LIVE FRESH & CHILLED
Total Value:
$79.5 million
Suzanne Milshaw
International Marketing
Program Manager
smilshaw@foodexport.org
Chris Zaucha
Financial Manager
czaucha@foodexport.org
SINGLE FRUIT/VEGETABLE JUICES
Total Value:
$39 million
BERRIES, OTHER THAN STRAWBERRIES
PREPARED & PRESERVED
Total Value:
$35.7 million
3 Massachusetts has 7,700 farms working
nearly 518 thousand acres or just over
10% of the total land.
3 Massachusetts is 2nd in the U.S. for
cranberry and wild blueberry production,
and also ranks in the top 10 nationally in
the production of squash, maple syrup and
raspberries.
3 Greenhouse/Nursery products account for
nearly one third of the state’s agricultural
output.
3 The most valuable livestock products of
the “Bay State” are dairy products. Cattle
and calves, and aquaculture also make
up a large part of the Massachusetts
agriculture industry.
AUGUST/SEPTEMBER 2013
$83.2 million
3 The state is home to more than 300
specialty food producers, who produce
everything from jams, jellies, breads,
candies, cheeses, ice cream, coffee,
tea, cranberry confections, and wines
to salsas, granolas, salmon, and
shiitake mushrooms.
3 In 2011 Massachusetts exported $411.6
million in processed food products with
the top markets including Canada, China,
Mexico, the Netherlands, and Italy.
3 In 2011 Massachusetts exported $533.5
million in fish and seafood products
which ranked it third in the nation. Top
destinations included Canada, France,
Italy, Spain and Belgium.
WWW.FOODEXPORT.ORG
MISCELLANEOUS FOOD PREPARATIONS
Total Value:
$32.2 million
LOBSTER, INCLUDING IN SHELL, FROZEN
Total Value:
$24.4 million
BAKERY PRODUCTS & SNACK FOODS
Total Value:
$20.8 million
FISH FILLETS, FROZEN
Total Value:
$20.7 million
WOOD PRODUCTS
Total Value:
$20.3 million
U.S. FOODLINK • 5