In this second edition, “Food for Thought” talks with Dr. Jennifer Garrett, global nutrition director for McCain Foods Limited, a global frozen food leader that employs more than 20,000 people at 57 production facilities on six continents.
Just as sports teams sometimes experience a “transitional year” from time to time, 2011 proved to be just such a year for makers of convenience meals and processed meats. The perception of these markets as relative “safe havens” for economically stressed consumers ebbed a bit as the economy improved.
In the coming year, food forecasters expect less emphasis on the center-of-the-plate proteins and more importance on vegetables and grains previously relegated to the perimeter. “When the New York magazine declared, ‘Vegetables are the new meat’ [November 2010], chefs started paying more attention,” says Kara Nielson, “trendologist” for the Center of Culinary Development, San Francisco.
Appetizers are an easy cut for consumers to make, unless they possess great, craveable flavor. Global flavors, street foods common in other countries, Asian flavors, small portions and offering what consumers consider a good value are driving the segment.
A variety of sandwiches, burgers and other entrees cater to customers’ contradictory demands for innovation and comfort, convenience and customization.
More and more products are appearing tailored for single or two servings, whether the results of efforts at portion control or simply targeting consumers with smaller households.
Move over, white rice--colored rice is making a splash. According to a recently released “What’s Hot” National Restaurant Association survey of chef-members of the American Culinary Federation, black and red rices are the “new white” in foodservice side dishes. Black rice, although a newcomer to the survey, started at the top--number one--among sides and starches, while red rice ranked third.
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