Foodservice: Ethnicity, Comfort and Convenience at Foodservice Forefront
Restaurant operators wishing to present Asian foods have help in many forms, according to Mintel's Global New Product Database (GNPD). Offerings include Portion Pac's (a subsidiary of H.J. Heinz), Mason, Ohio, shelf-stable line with several flavors: chili sauce, hot mustard, soy sauce, sweet and sour sauce and duck sauce. Also of interest is Texas Food Research's Satay-brand line of Thai sauces, all-natural products available in ginger sweet and sour sauce, Thai peanut dressing, Bali barbecue sauces, spicy peanut sauce and pad Thai stir-fry varieties. Other items such as Schwan's Food Services' mini egg rolls, available in spicy buffalo chicken, sweet and sour chicken and vegetarian varieties, also are on the database.
While patrons eagerly await new food experiences, there has been a change from “modern foods,” represented by fusion cooking, to “traditional” foods, says Miner. “The younger age groups are shifting to traditional food preparations, comfort foods, such as spaghetti and meatballs and turkey dinners.” The trend toward comfort foods has been especially strong after the events of September 11. “Pulling together four or five ingredients from a regional cuisine and developing it into an American- or California-style (fusion),” is quickly losing steam.