Specialty Food Magazine

FALL 2017

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/873281

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Gluten-Free & Made in the USA • 800.758.0372 Follow us on and :@DavesGourmet This recipe & more (including Soup) at davesgourmet.com A New Twist on Mac and Cheese Add our Butternut Squash Pasta Sauce to your favorite Mac and Cheese recipe. m at i z "Health concerns over carbohydrate intake is the reason this national cuisine has fallen on hard times," says Jodie Minotto, global food and drink analyst at Mintel. Also contributing to pasta's hard luck: the rising popularity of protein, and the resurgence of low-carb diets and those foods perceived to be healthier or more supportive of weight-management efforts. According to Mintel, a significant 41 percent of U.S. consumers perceive rice and grains to be healthier than pasta, giving the pasta category some stiff competition. Health-related claims are leading the way in new product entries. Research from Mintel's Global New Products Database (GNPD) reveals that 14 percent of pasta products launched in 2016 were gluten-free (up from just 5 percent in 2012). What's more, 18 percent of those launched were organic (up from 11 percent in 2012) and 8 percent were whole grain (up from 5 percent in 2012). But even though overall growth has stalled, it's not all bad news. Innovation is imminent and will hopefully give the struggling category the boost it needs. "New product development centered on positive nutrition and tapping into the ongoing interest in gluten- free food will help to polish pasta's image," adds Minotto. Here are some things happening in the category and up-and- coming products that should get the water boiling again. Changing Ingredients From wheat- and gluten-free varieties made with alternative ingre- dients that boast high protein (think pulses like lentils, beans, and chickpeas), to traditional fare infused with disease-fighting and immune-boosting superfoods like turmeric, blue-green algae, and even hemp, consumers have a lot of choices. Gluten-free trends power new formulations. Mintel research shows that about one-third of households has at least one person in it that eats gluten-free foods. Some consumers are choos- ing gluten-free foods for health reasons, others are buying wheat alternatives because they taste good. "The quality in gluten-free has definitely come up, bridging the gap between gluten-free and non-gluten free eaters," notes Joe Anzaldo, general manager at Newport Avenue Market in Bend, Ore. Anzaldo says rice-based brands like Bionaturae and Barilla made with a blend of rice and corn, lead his gluten-free sales. Naz Runfola, senior buyer at Abundance Food Co-op, Rochester, N.Y., says that the desire for gluten-free options is also providing opportunities for creating entrees like mac and cheese for the family. "Not only is it a quick meal, it's geared toward parents who want their kids to eat healthier." Ancient grains, legumes, and seeds are showing up everywhere. Category insights from UNFI's qualitative and quantitative-based research conducted in November 2016, show manufacturers are incorporating and marketing healthy ingredients Winter Fancy Food Show Booth 742 Winter Fancy Food Show Booth 2739 FALL 2017 69

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