Specialty Food Magazine

SUMMER 2014

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Mintel's category manager for U.S. foodservice. "Tying into this, we are seeing a return to tried-and-true, traditional preparations, signaled by claims tied to classic, original, [and] homemade." The biggest growth in menu claims came from nutritional fea- tures. Gluten-free claims posted a 200 percent increase. Egg-free, milk-free, anti-additive, and pro- tein claims are seeing growth, as well. "Leaning toward health, there is also a surge in vegetarian and vegan foods," says Gallo-Torres. People are seeking more infor- mation from restaurants, including where their food is coming from, Gallo-Torres says. "Consumers will continue to look to menus for guid- ance on what to eat," she says. —Anneliese Klainbaum Read more at specialtyfood.com/ onlinehighlights. Summer Fancy Food Show Booth 1555 trends & happenings MENUS ADAPT TO CONSUMER WOES Restaurants are hoping to draw diners with peace of mind. As consumers take greater interest in a wide range of issues, from allergens to ethical agriculture, eateries are responding with a boost in menu claims that reflect those trends. According to information collected from more than 2,500 menus by Mintel Menu Insights, claims related to nutrition, allergens, and geographic origin/style are up. While organic remains the leading ethical claim on res- taurant menus, it's experiencing a downturn, with usage declining 28 percent during Q4 2010–13. "The reality is that organic foods are quite expensive and consumers are looking for alternative claims to help them determine what other types of menu items are safe and of good quality to eat," explains Julia Gallo-Torres, TRENDS Organic is the leading ethical claim, but its usage dropped 28% Gluten-free claims skyrocketed 200% 28 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com TrendsHappenings_Summer14.indd 28 6/5/14 9:38 AM

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