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.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/691740
4 3 chefs; Royal Caribbean International boasts an Italian restaurant from chef Jamie Oliver and an outpost of chef Michael Schwartz's Michael's Genuine Food & Drink, an upscale Miami gastropub. Overall, cruise dining is offering the same quality and taste experiences on vacation that passengers seek out in everyday life. Vegetarian, gluten-free, and other dietary options abound, as do international f lavors. Norwegian Cruise Line, for example, offers a Brazilian Moderno Churrascaria restaurant. Latin-American f lavors, in particular, are growing in popularity as the market grows with inter- national passengers, many coming from South America. More passen- gers are seeking culinary adventure, f lexible mealtimes, and a variety of options, and even food-related activities like onboard cooking classes. Healthcare: Revamping with Better-for-You Options Hospitals and the healthcare segment are enjoying the same food movements found in other channels: healthier options, local foods, gluten- and dairy-free fare, and vegetarian menus. An increasing number of specialty food companies are introducing products that serve specific needs in nursing homes and long-term-care facilities, such as protein-rich drinks. Vending machines may be the most prominent agents of change. In a busy hospital environment where late hours, irregular schedules, and stressful situations are the norm, vending options are being revamped to encourage healthy decisions. One such place is Banner Health, Arizona's largest hospital system, which is on a quest to improve wellness through nutrition. "We want to make the healthy choice the easy choice," said Juan González, process director of Clinical Performance TRIaD at Banner. With more than 39,000 employees and 5.5 million transactions in its cafes and bistros, Banner is leveraging its inf luence to promote smarter nutritional choices for employees, patients, and visitors. Alternative vending companies are including fresh foods in addition to shelf-stable products. For instance, Grow Healthy Vending, Irvine, Calif., a provider to U.S. Department of Veterans Affairs hospitals, offers an all-natural and organic product selec- tion in its machines, which also have the capability of holding fruit, yogurt, smoothies, sandwiches, and salads. Instead of sugary soft drinks, users can find refreshments like coconut water, fruit juice, organic milk, protein shakes, and green tea. "The number one thing that we look for are the ingredients and how each product is made," says Christopher Wyland, president and CEO of Grow Healthy. "Price, size, and packaging also play a part." On-Campus Dining: Customized and On-Demand Meals and Snacks At colleges and universities, on-campus dining is unrecognizable for anyone who remembers the starch- and fat-laden cafeteria options of yesterday. Over the past decade, millennials, who drive the bulk of food-and-beverage trends in the current specialty food world, have brought their sophisticated and health-focused tastes to college dining halls. Vegan, vegetarian, and gluten-free fare is the norm, along with healthful snacks, grab-n-go sushi, trendy food trucks, and ramen bars. Pamela Lampitt, executive director of hospitality services at the University of Pennsylvania, said dining is becoming more student- driven. "To be successful, students have to be a part of the conversa- tion," she said. Big shifts in the dining scene at UPenn include an emphasis on sustainability, diverse choices, chef-driven options, support for local communities, and student-led initiatives. Together with foodservice provider Bon Appétit Management Company, UPenn's program supports university-wide efforts to lower its carbon footprint, like featuring ingredients from local farms. At the University of Massachusetts, where a self-operated dining program serves more than 45,000 meals per day, Garett 118 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com