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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3&4&"3$) 4105-*()5 TYPES OF BREAD CONSUMED BY AGE Total 18–24 25–34 35–44 45–54 55–64 65+ % % % % Varieties used Whole wheat 79 White 59 Multigrain 46 French/Italian 40 Cinnamon Raisin Potato Sourdough Rye/ 26 26 22 22 pumpernickel 21 Pita Oat Bran 17 15 Other 81 81 81 80 79 73 67 63 60 49 46 46 47 46 47 47 45 44 36 40 43 40 35 33 % % % 72 26 26 26 24 23 28 23 22 27 26 31 29 23 23 22 19 16 22 21 20 22 23 21 19 14 16 21 26 28 21 17 20 18 15 12 17 14 14 15 15 13 11 15 8 10 10 10 11 10 12 9 10 10 10 8 Household Bread Usage by Age, February 2010–March 2011 Base: adults age 18+ whose household eats bread Source: Mintel/Experian Simmons NCS/NHCS Winter 2011 Adult Full Year—POP #SFBE VTBHF JT IJHIFTU BNPOH UP ZFBS PMET GPS UIF NBKPSJUZ PG WBSJFU- JFT *O QBSUJDVMBS XIJUF CSFBE VTBHF TLFXT UPXBSE ZPVOHFS SFTQPOEFOUT BOE QFBLT BNPOH UIPTF o 5IJT BHF HSPVQ JT BMTP XJMMJOH UP FNCSBDF OFX varieties (such as potato and pita) more than other age groups. Rye/pumper- nickel usage is highest among older consumers (ages 65 and up), reinforcing the importance of connecting with younger shoppers to attain lifelong loyalty. 3&$&/5 130%6$5 */530%6$5*0/4 Trader Joe's Sprouted Whole Wheat Fiber Bread: Lowfat and made from organic sprouted whole-wheat berries, dates and raisins; touted as fiber rich and suitable for vegans. Fresh & Easy Mini Croissants: From Fresh & Easy Neighborhood Market; can be heated in a conventional oven; free from artificial flavors, colors and preservatives. Tasty Bakery Garlic & Herb Butter Flatbread: From Brookshire Grocery with other varieties available; made with hand-stretched, olive-oil–enriched dough. Stonefire Tandoori Naan Flatbread: Manufacturer emphasizes regional tastes and traditional methods; free from trans fat, synthetic dyes, preservatives and hydrogenated oils. (continued from p. 16) '00% 53&/%4 RESTAURANT TRENDS Chefs Predict the Future W hen more than 1,800 chefs belonging to the American Culinary Federation looked ahead into the com- ing year, here's what they saw: Locally sourced meats and seafood will be the top trend for 2012, followed by locally sourced produce and healthful kids' meals, according to a survey conducted by the National Restaurant Association. Ranking fourth on the list was hyper-local items, such as ingre- dients from restaurants' own gardens. (Of those surveyed, one- third of chefs at full-service restaurants said they had gardens on-site.) Other trends predicted to spice up menus include sustainability as a culinary theme, gluten-free/ allergy- conscious items, local- ly produced wine and beer, whole- grain items in kids' meals, and newly fabricated cuts of meat, such as the pork flat iron and the beef petit tender. Menu Approaches in 2012 T o help restaurants stand out among the competition, Mintel Menu Insights has defined five trends that can make menus Editor's Note: Specialty Food Magazine is pleased to be working with Mintel on Research Spotlight. Mintel is a leading supplier of competitive media, product and con- sumer data. A 33-year reputation for delivering dependable and original market informa- tion has allowed Mintel to maintain Business Superbrand status in the U.K. Mintel's prod- uct line includes: Mintel Reports, a renowned market intelligence report series, publishing more than 600 reports annually covering the U.S. and Europe; and Mintel's GNPD, the Global New Products Database, which monitors worldwide product innovation in consumer packaged goods markets. For more information call 312.943.5250 or visit www.mintel.com. NASFT members may purchase Mintel's bread report at a 10 percent discount. Eva Meszaros is associate editor of Specialty Food Magazine. 52 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com more appealing to customers in 2012. Based on original con- sumer research, developments among restaurants and trends observed in other industries, Mintel cites these trends as hav- ing an impact on the foodservice industry this year: American Regionalism. Consumers are interested in regional specialties that define American cuisine, such as Kansas City or Memphis barbecue. Double-Sided Menus. Although they want healthier choices, consumers still want to have the option of choosing indul- gences. Double-sided menus offer room for both. Consumer Control. Consumers want to be in control, and customized ordering systems—such as web- and app-based food-ordering tools—will continue to give them greater flex- ibility in their dining experience. Slowing It Down. Quick-service restaurants fill a niche, but items described as "handmade" or "home-style" are popping up on menus to address consumers' desires for more than just efficiency. Denise Shoukas is a contributing editor to Specialty Food Magazine.