Authentic/Ethnic

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Newly Weds Foods’ new Kitchencounters service puts a world of sensational taste ideas at a customer’s fingertips

Over the past decade the food buying habits of Hispanics have begun to mirror those of American consumers as a whole, and U.S. marketers must be aware of various emerging trends if they seek to effectively reach the increasingly influential Latino consumer segment.

Prepared Foods talks with Bridget McManus-McCall, a Chef2Chef Business Development Manager at Nestlé Professional.

New menu items feature influences from around the world, particularly Asia, but ingredient sourcing and preparation are decidedly close to home.

Recent findings released from Technomic indicate “27% of consumers would consider ordering a flatbread crust for their pizza (up from 23% in 2012), and 64% would like pizza establishments to offer premium ingredients/toppings.”

Heightened consumer interest in bolder flavors is intersecting with a desire for authentic, worldly preparations.

According to the U.S. 2012 Census, both the Hispanic and Asian populations are expected to double by 2060

Prepared Foods talks with Kevin Fortun, founder of Fortun Foods Inc., a Kirkland, Wash., processor of sauces and soups. Fortun founded Stockpot Soups in 1981 and later sold the business (1998) to Campbell Soup.

Knowing which ingredients to reach for and how a product should be processed are the keys to a successful product launch

Prepared Foods talks menu and food formulation trends with Brett Curtis, CEC, corporate chef, business manager and channel sales manager with Nestlé Professional.