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Subject: |
FOOD TRENDS
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Period: |
March 1, 2015 to April 1, 2015
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Geographies: |
Worldwide
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Categories: |
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends
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Contents
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With its chewing-gum sales stalling, Mondelez International is trying a somewhat arcane marketing strategy to revitalize Trident products among post-millennials in an era of social media and smart devices. Gum revenue was down three percent in 2014, though market share grew or remained stable in four of six markets. The company thinks the key reason for this sales decline is that Generation Z spends too much time on its smartphones, reducing personal human contact and eliminating daily rituals like gum chewing. So Trident commissioned a Japanese designer to create clothing that blocks radio signals. Whether the strategy is boosting gum sales is known so far only to Mondelez.
"Mondelez’s Trident mines fashion and privacy shared themes to get closer to Gen Z", The Drum, March 19, 2015
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Comment & Opinion |
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Another exotic grain that has caught the attention of foodies is a Middle Eastern variety described as “an earthier faro or a chewier barley”. Freekeh is made by sun-drying harvested green wheat and then roasting it to remove the chaff and straw. The process gives the grain a smoky flavor, which can be deepened by further brief toasting. Freekeh is cooked much like rice: simmered in water – there is some disagreement over the proper ratio -- until all of the liquid is absorbed. It is then served warm, as in a pilaf, or cooled and added as a base to whole-grain salads. Not easily found, except at Middle Eastern grocers, it may take a while to catch up to quinoa in popularity.
"Embracing a grain called freekeh, with help from the experts", LA Times, March 06, 2015
The search for gluten-free grains has led some people to experiment with teff as a nutritious replacement for wheat, barley and rye. Native to Africa, teff is a tiny grain rich in protein, calcium and vitamin C, most often associated with the Ethiopian bread injera. But works well when making polenta, porridge or even waffles. It can be purchased as a brown or ivory whole grain or flour from companies like Bob’s Red Mill or the Teff Company.
"Versatile teff offers a protein-rich way to break free from gluten-free grain rut: Gluten Freedom", Oregon Live, March 03, 2015
A growing number of physicians warn of the health dangers of white bread, pasta and other high-glycemic “white foods” like potatoes, rice and sugar. A neurosurgeon who specializes in treating back pain says he won’t eat bread or pasta because they are high on the glycemic index, are not whole foods, and are “tremendously delicious and addictive”. A child psychiatrist says bleaching flour removes the nutrients. “Best to eat fresh breads made from whole or sprouted grains,” says Dr. Rohit Chandra. And Dr. Michael Hirt, a board-certified nutritionist, says GMO standard wheat is particularly harmful, adding that, "If Americans gave up gluten and dairy, 75 percent of the world’s health problems would go away."
"Delicious but Addictive: Why Some Doctors Avoid Eating Bread", The Daily Meal, February 27, 2015
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Fast Company, March 16, 2015
Lux Research, Inc., February 24, 2015
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Consumers |
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A National Pork Board-sponsored analysis of 30 million Facebook, Twitter and Instagram posts finds great diversity in food preferences in the U.S. But some of those preferences stand out, including smoked foods, hot and spicy flavors paired with proteins. Those accounted for more than half of all social media mentions. The most popular ethnic flavor is Cajun, followed by Mexican and Asian. Most frequently mentioned among grain products was bread: 22 percent of mentions alongside proteins. Pork was cited as a spicy option in 41 percent of the postings, bacon was the most favored pork product, and cheese of any kind was the favorite food topping.
"Social media survey pinpoints food trends", Rapid City Journal, March 07, 2015
It's a little more expensive than wheat flour, but green banana flour might be a more healthful ingredient for baking bread and cakes. Banana flour is made from unripened fruit and does not taste like ripe bananas. But it contains resistant starch that behaves like fiber, helping to control sugar levels and prolong satiety. As a starch that is not absorbable, it contains fewer calories, though it is rich in potassium and magnesium, both healthful minerals. British company Nutryttiva sources green bananas from Brazil, and so far its flour is selling well. “We only started selling it last month, but so far sales are doubling each week,” a representative says. The company notes that green banana flour costs more than wheat flour, but about 25 percent less is used in baking.
"The latest wonder food: More and more crave banana flour as a way of curbing the carbs because it helps you feel fuller for longer ", Daily Mail, February 21, 2015
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Science Daily, March 25, 2015
Endocrinology Advisor, March 22, 2015
Leatherhead Food Research, March 20, 2015
Asia Food Journal, March 19, 2015
Medical News Today, March 13, 2015
NPD Group, March 11, 2015
Australian Food News, March 10, 2015
Bon Appetit, March 09, 2015
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Market News |
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Consumers around the globe are demanding food that be less processed, and the big U.S. manufacturers are responding. General Mills, for example, is cutting the amount of sugar in its Yoplait Original line by more than 30 percent and promising that Cheerios will be gluten-free by the summer, replacing wheat and barley with sorghum and millet. Kellogg this summer will launch the Origins line of muesli and granola cereals containing "no preservatives, no artificial colors, no artificial flavors” Campbell Soup promises to unveil a new line of "ultra-premium" cold pressed organic drinks. And, lastly, Hershey’s is modernizing its chocolate bars, eliminating lactose, the emulsifier PGPR, and vanillin, an artificial vanilla flavoring ingredient.
"Food-makers' new products promise to be less processed", Chicago Tribune , February 24, 2015
Big food companies are trying to adjust quickly to a trend in U.S. consumer eating preferences that is having a negative impact on sales. Americans apparently care more about simple, natural ingredients, gluten-free products, protein and ethnic flavors -- and less about calories. Nestlé, for example, is dealing with this new reality by repositioning its Lean Cuisine frozen dinners as a ”healthy eating and healthy lifestyles” brand, rather than a diet food. The company is also introducing new ethnic flavors such as Sweet & Spicy Korean-Style Beef. Kellogg is deemphasizing weight loss in its Special K snack bar line to focus more on healthy ingredients, even if they are calorie-packed.
"Food companies aim to reinvent diet foods to stay relevant", Reuters, February 20, 2015
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BakeryAndSnacks.com, March 11, 2015
Chicago Tribune, March 02, 2015
National Public Radio, February 24, 2015
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Products & Brands |
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A six-year-old food company dedicated to the idea of “undoing” food has introduced what it says is the first completely stoneground cereal on the market. Organic Stoneground Flakes are made from organic, non-GMO stoneground whole wheat, sea salt and organic cane sugar, and are high in fiber, protein and whole grains. The company says the new product provides “a simpler, delicious, and more nutritious cereal packaged in innovative, fun and sustainable packaging." Back to the Roots also markets organic breakfast toppers and stoneground crisps, both of which are made with fruits, nuts and seeds.
"Back To The Roots Launches First U.S. Grown, 100% Stoneground Breakfast Cereal ", News release, Back to the Roots, March 17, 2015
Despite growing consumer demand for heart-healthy and convenient – “grab-and-go” – foods, like bars and snacks, few food manufacturers are developing such products. A recent article notes the tremendous opportunity awaiting snack and bar makers who have yet to take advantage of FDA-approved heart health claims for ingredients like soy protein, phytosterols, fiber, nuts and omega-3s. Marketers, of course, also need to pay attention to the taste of products – consumers won’t swap flavor for health -- but adding ingredients (e.g., high fructose corn syrup, sugar alcohols, etc.) that may be perceived as unhealthy is risky. Still, the author of the article says, “not to be building bars that target heart health is the definition of a missed opportunity."
"Grab-and-Go Heart Health", Food Product Design, March 17, 2015
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The New York Times, March 23, 2015
The Telegraph, March 21, 2015
National Public Radio, March 19, 2015
The Wall Street Journal, March 17, 2015
The Guardian, March 12, 2015
PR Newswire, March 05, 2015
Nutraceuticals World, March 02, 2015
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