Appetite growing for portion and sliced cakes

 

 

A recent consumer insight report from Datamonitor on “Consumer and Innovation Trends in Bread and Bakery” highlights the opportunity for cake suppliers to cater to the growing numbers of single households by providing products in smaller pack sizes designed for single use. Smaller pack sizes can also cater to on-the-go consumption and respond to a health need, enabling portion control.

According to a recent article in the British Baker, consumers like to trial product without committing to an entire cake. Individually wrapped products appeal to a younger demographic providing an opportunity to attract new shoppers into the category and also encourage shoppers to think of cakes as a snack, increasing the number of consumption occasions. 

The snacking segment, in fact, forms the largest part of the UK ambient cake category, at £464m, and with consumers increasingly seeking out grab-and-go treat options, the market could tap more effectively into the popular impulse occasions through single packs. 

The desire to reduce food waste is also a key driver.

This shift in purchasing behaviour towards smaller pack sizes also links in to Bord Bia’s Consumers in Control trend, where consumers seek to redefine value beyond price alone in order to maintain their lifestyle choices and reduce the risk of purchase, with a premium being paid for products which help to do this.

In an interesting twist to this trend, UK cake company Sponge.co.uk sells cake miniatures for sharing and as gifts



Source: Bord Bia, 31/01/2014
Orla Donohoe, Food & Beverage Division, Bord Bia – Irish Food Board

Tesco et Waitrose attaquent Asda dans le metro londonien avec des casiers de retrait

Les casiers de livraison ont le vent en poupe. Lors du Big Retail Show à New York en janvier, de nombreux distributeurs ont passé commande.

 

Asda est le premier distributeur anglais à s’être rapproché de ses clients urbains jusque dans leur zone de flux, à savoir le métro londonien. Les deux enseignes Tesco et Waitrose le rejoignent, ainsi qu’InPost, un prestataire

La guerre des casiers est bien déclarée. Là où Asda veut s’installer, Tesco et Waitrose marcheront dans ses pas. Les six prochaines stations de métro où Asda veut développer son service de casier de retrait (click-and-collect) sont les endroits que ses concurrents ont ciblés. De son côté, InPost va déployer des casiers dans trois autres stations, selon nos confrères de Retail Week.

Tout s’est accéléré depuis l’automne dernier lorsqu’Asda avait annoncé le déploiement de casiers dans les parcs et les lieux de transports publics, que Waitrose avait fait part d’un plan d’attaque pour gagner des parts de marché sur l’e-commerce, tout en installant des casiers devant ses magasins, et que Tesco s'est équipé d'entrepôts dédiés à la vente de produits frais par internet.
L’installation dans les stations de métro se fait au pas de charge, puisque son opérateur (Transport for London) veut occuper les espaces laissés vides par la fermeture de nombreux guichets. D’ailleurs, TfL annonce qu’il profitera de ces revenus additionnels pour rénover le métro londonien, vieux de 151 ans, et souvent raillé par ses utilisateurs.

Un facteur clé pour l'e-commerce alimentaire
Pour les distributeurs, c’est une aubaine qu’ils ne veulent absolument pas rater. Andrew Yaxley, directeur général de Tesco pour la région londonienne, est très enthousiaste: "nos clients sont réellement satisfaits du service de click-and-collect car il facilite leurs courses. Ces casiers supplémentaires permettent davantage de flexibilité à nos clients qui pourront ainsi retirer leurs courses à des endroits encore plus proches de leurs points de passage." Pour Robin Phillips, directeur de l’e-commerce de Waitrose, "donner la possibilité à nos clients de récupérer leurs courses durant leur trajet est un facteur clé pour renforcer la croissance phénoménale de Waitrose.com".

De son côté, Amazon avance plus discrètement sur ce projet, mais serait déjà en pour-parler avec TfL. Ce serait le point de départ idéal pour lancer son service Amazon Fresh en Europe, comme l’avait suggéré son patron Jeff Bezos.

Source: LSA

La Fournee Doree mise sur le burger

 

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En mars prochain, le spécialiste du Chinois et de la Gâche de Vendée arrivera sur le segment des pains spéciaux avec Brioch'Burger.

Après le Carré Brioché et le Viennois Brioché, tous deux sortis en 2013, La Fournée Dorée continue de nourrir sa gamme Brunch & Lunch construite autour de produits briochés à consommer en mode sucré ou salé. La recette de ce nouveau pain burger a été élaborée sans huile de palme et sans aromatisation, pour un goût neutre, légèrement sucré. "Aux Etats-Unis, les pains briochés sont largement utilisés pour les burgers car ils ont l'avantage d'être très moelleux", commente Emilie Germain-Péau, la directrice marketing et communication de la marque. Les Français vont-ils eux aussi adopter ce type de pain ? En tous les cas, ce sont de vrais adeptes des burgers. Selon une étude de NPD Group, ce sont les 2e plus gros consommateurs en Europe avec 14 burgers avalés par an et par habitant. Et cet engouement ne semble pas prêt de s'arrêter. En hors domicile, le burger n'est plus l'apanage de la restauration rapide, il s'affiche désormais sur toutes les cartes, qu'il s'agisse des brasseries ou des restaurants traditionnels, voire des restaurants hauts de gamme, revisités par des chefs étoilés. "Sur 90 000 restaurants avec vente au comptoir, les trois quarts proposent désormais au moins un burger et la moitié affirment que c'est leur vente leader", explique Bernard Boutboul, directeur du cabinet Gira Conseil, spécialisé sur la consommation hors domicile.

Stratégie offensive

Brioch'Burger va permettre à La Fournée Dorée de s'installer au rayon des pains spéciaux. Ce segment, qui intègre les pains du monde type suédois, wraps et autres bagels, pèse 50 millions d'euros en GMS. Cela peut sembler peu au regard des 680 millions d'euros que pèse le marché du pain de mie, mais il s'agit d'un segment en croissance (+ 6 % en valeur), doté d'un potentiel de développement et encore à l'abri des marques de distributeurs. "Avec nos 3 références, nous possédons désormais une vraie gamme qui répond à l'évolution des modes de consommation, laquelle s'oriente de plus en plus vers des repas déstructurés. Nous accompagnons ce mouvement avec des produits adaptés, que nous préconisons de regrouper, pour un meilleur impact, au rayon des pains spéciaux", précise Aurélie Mercereau, chef de produit. Objectif annoncé pour 2014 ? Atteindre 2 % de parts de marché en valeur du segment des pains spéciaux.

Soutien médiatique

Pour expliquer aux consommateurs que Brioch' Burger peut également être consommé en version sucrée, la marque a mis en avant des visuels gourmands en facing montrant le double usage du produit. Au moment de son lancement, La Fournée Dorée proposera 4 recettes sur son site. Elle a également concocté un programme de soutien mêlant jeux concours et promotions : 10 000 stickers "satisfait et remboursé" dès le 1er mars ; un jeu concours, également porté on pack, renvoyant sur le site pour gagner, après tirage au sort, un voyage à New York pour deux ; de mi-mai à mi-juin, une opération "brunch & lunch" grâce à laquelle les consommateurs pourront déposer sur le site de la marque des idées de recettes à partir de quelques ingrédients imposés. A gagner : un robot de cuisine multifonctions Moulinex. Enfin, cet été, une opération "pique-nique" sera également organisée, permettant de gagner des glacières.

Brioch'Burger : PVC de 1,39 € le pack de 4 pains de 50 g déjà fendus pour plus de praticité.

 

 

Source: www.fairesavoirfaire.com

Will Tesco drop its Clubcard scheme in favour of everyday low pricing?

 

First of all – some background.This article shows what Tesco is up against. For so long the champions of everyday low pricing (EDLP), this Christmas the big four supermarkets have been shown a clean of pair of heels as the discounters of Aldi and Lidl have stolen significant market share, writes Tim Downs, director at Aberfield Communications in Leeds.

 

Clubcard built the Tesco of today, but it could be time to ditch it …

At best the experts are predicting that Asda will have held their own and at worst, as with Tesco and Morrisons, will have seen a significant drop – 2.6 per cent and 5.6 per cent in year-on-year sales for the six week Christmas period.

Consumers have realised that the big four are no longer the cheapest place to buy their weekly shop. They have already realised that the ‘discounters’ have come a long way in improving their image as well as their range

Are we going to see some pretty major changes in brand strategy.Tesco’s ClubCard scheme is costing them £500m per year. There are now discussions taking place behind the scenes at Tesco concentrating on – is the very successful Card scheme still the right course for the supermarket. The main question being asked is if they pumped the £500m per year savings into price reductions to undercut Aldi and Lidl would it make a significant difference to their market share? Or do they compromise? Keep the scheme, forsake the lower prices approach but offer more services such as Blinkbox , Tesco Law and the hudl tablet.

One thing is sure.

They have to react very soon to this severe market share erosion. In cuuting prices they would be sending a powerful message to consumers about the intentions of a future Tesco


Source: www.themarketingblog.co.uk , Will Corry, 27th January 2014

New York Bakery Co launched mini bagels in three flavours

 

New York Bakery Co is continuing to invest in and grow the bagel category year-on-year. The company said it has been the key driver behind delivering double-digit category growth of £32.6m over the past three years and as a result is at the forefront of innovation in the bakery industry.

With 83% market share and £3m year on year investment into the category, today’s launch of a new range of mini bagels solidifies New York Bakery Co’s position as the bagel market leader, contributing to 27.3% value growth year-on-year.

The launch will be supported by a 360 degree integrated communications campaign made up of ATL TV and print, right through to PR and BTL initiatives including on-pack and in-store promotions as well as experiential sampling.

As snacking at home and lunch box trends grow each year, the Mini Bagels have been designed for families, to deliver the same great taste at half the size. Resealable bags of eight make them perfect for freezing and the range will be available in three flavours; best-selling Plain, sweet Cinnamon & Raisin and for the first time Duo – 50% wholemeal and 50% white. With each mini bagel only 45g, they are perfect for a tasty breakfast, brunch, lunch or even New York inspired snack at home or on the go.

Nicky Cummerfield, director of marketing, Maple Leaf Bakery UK (owner of New York Bakery Co), said: “Today’s launch demonstrates our commitment to driving forward the category and to putting New York Bakery Co. at the heart of consumer insight and innovation. The new mini bagel range will be supported by in-store promotions and an integrated media campaign as part of our £3.6m communications spend for 2014.

“We’re really excited to have created the first authentic mini bagels as a direct result of trend-gazing and consumer insights around miniatures. We’re confident that our new range offers the same great taste but in a smaller size.’

New York Bakery Co’s Mini Bagels in Plain, Cinnamon & Raisin and Duo will cost £1.60 per eight pack and are available at Tesco from 27 January 2014 and will roll out nationwide throughout the beginning of the year.

New York Bakery Co said it makes all of its bagels the authentic NY way by boiling them before they are stone-baked, making them soft on the inside with a deliciously chewy crust.

 

Source: retailnews.co.uk - 27th January 2014

Europain 7 trends for 2014

The 7 trends

The 2014 trends to attract and inspire your market!

 

Trend 1 Contemporary bakeries for all-day consumption Breaking down the barriers between baking, pastry-making, fast food, etc. Consumers want places where they can buy and consume on the spot at any time of the day.

Trend 2 I can get things that are good for me at the baker’s. Consumers are increasingly conscious of their health and well-being. They are looking for fresh, nutritious, safe and simple products.

Trend 3 Design, collections and perfect matches to suit every taste. Loaves to suit each season, with changing colours, flavours and smells. They come in surprising shapes, with permanent or temporary collections!

Trend 4 Faster, more practical and without compromising quality. Products that are easier to cut up, work with and use as decoration at last enable professionals to adapt their timetables as they wish and improve their efficiency.

Trend 5 Industrial innovation “aunaturel” for newsensations. Whiteness, texture, coloured crusts,... innovations respond to the demands of consumers looking for healthier or gluten-free products. “E-free” ranges and “Clean Label’’ ingredients have a bright future in store.

Trend 6 Pastries become lighter and go on the move. Classics are revisited in easy-to-carry, miniature, individual and ever lighter, inventive versions…finepastry-making is going places.

Trend 7 “Smart breaking”: optimising lunch breaks. Our rapport with time is changing. Lunch breaks have shrunk from 90 minutes to about 22. Consumers want to botheat and relax in a very short space of time, while staying connected. Source: www.europain.com

Baking Trends 2014

2013 had Cronuts, burgers, all thing Peruvian, the Duffin debate, horse meat, the biggest ever Bake Off viewing figures and, erm, more burgers. Prepare to whet the appetite and sharpen the sweet tooth, this is what 2014 has in store:

• Desserts will be all about layering. Think dressing for the ski slope but as a pud.
• Following 2013's horse meat scandal, traceability and locally sourced foods continue to be the buzz words of 2014. Think simplicity and seasonality.
• Europain (the baker's version of Eurovision but without as much warbling) predicts lighter desserts with fruit and spices being used instead of sugar and sweetness. In which case, Lorraine Pascale's latest book should expect bumper sales figures.
• 2014 also looks to be the year of pastry. According to John Whaite, 2012's Bake Off champion, flavoured puff pastry will be flying off the shelves. Edd Kimber, first ever winner of The Great British Bake Off agrees, having spotted 'intricate and elegant' choux buns making their mark in the patisseries of Paris.
• Despite traditional sales falling, tea will be found in desserts, cakes and cocktails in 2014. Move away from the teacup and embrace the jasmine martini. Top tea tips include adding tea to melted butter to enhance the flavour of the bake.
• Cake decorating will see a return to simplicity with easy, straightforward piping and rough iced buttercream creations. 
• Super seeds: After being christened the new superfood, expect to see chia seeds topping pretty much every baked item in 2014. 
• Savoury Chocolate. Salted caramel chocolate was so 2012. This next year will see herbs, cheese and olive oil used in chocolatey creations reckons chocolatier Paul A Young
• As we all tucked into fancy, gourmet varieties in 2013, popcorn became more than just the traditional sticky cinema snack. The popcorn trend doesn't look to be disappearing into the history books just yet with 2014 seeing healthy whole grains as the key ingredients, including quinoa, bulgerwheat and sorghum.
• Forget the individual cupcake and macaroon, 2014 is the year of sharing: Simon Rimmer, Sunday Brunch presenter envisages that 'big family sized cakes' will be the tea time treat of choice this year. Great. Plenty of seconds!
• Finally, keep an eye out for the following ingredients making their mark in 2014: egg yolks, lemons, candied vegetables, beets and buckwheat. 

Source: whatkatebaked.com, 1st January 2014

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Mathiesons secures national Asda listing

Scottish bakery chain Mathiesons has secured its first UK-wide listing, through a new deal with Asda. The £2m-a-year contract will see the Walmart-owned chain stock three of Mathiesons’ Bavarian fresh cream and fruit flavoured tarts at 289 stores in England and Wales. The tarts are currently stocked in 56 stores in Scotland.

Mathiesons noted: “This is a very exciting opportunity which will bring our products to a much wider audience".

Asda added: “As part of our strategy, we place huge importance on supporting local suppliers. Mathiesons is the perfect example of how Asda are able to support and nurture the businesses of local Scottish producers, their range of cakes and confectioneries are the perfect sweet treat and we're confident our customers in England are going to love them”.

NamNews - Wednesday 22nd January 2014

La croissance economique en 2013 et 2014

Source: OCDE

The "Cragel": a croissant-bagel hybrid pastry

The 'Cragel’ is a new dual combination of a croissant-bagel. This tasty pastry was produced by the 'world’s premier bagel artist' Scot Rossillo of The Bagel Shop in Williamsburg, Brooklyn.

The culinary artist was finally able to combine half bagel and half croissant features into one mouth watering pastry. It can be described as a delicate, flaky, buttery croissant baked into a flavorful tasty bagel. So much flavor and delicacy infused in one pastry can leave you eating the best of both worlds.

This croissant-bagel creation is currently priced at US$2.95 each. The Cragel only comes in one flavor and customers are limited to sic Cragels per order. Having both amazing pastries in your mouth at the same time infused with buttery flavor will definitely make you drool for more every time.

Source: www.trendhunter.com, 18th January 2014

 

L'emailing 40 fois plus efficace que les reseaux sociaux pour capter la clientele

 
Selon une étude de Mc Kinsey & Company, l'e-mailing reste l'une des meilleures sources pour capter la clientèle, derrière les requêtes sur les moteurs de recherche, mais loin devant les médias sociaux.

L'utilisation des e-mails comme mode de communication a diminué de 20 % entre 2008 et 2012. Il ne faut pourtant pas le délaisser : les clients utilisent quotidiennement leur boîte e-mail, et plus fréquemment que les médias sociaux. Les achats qui suivent la réception d'un e-mail sont trois fois plus nombreux que via les médias sociaux, mais le montant de ces achats est 17 % plus élevé.
Les médias sociaux, les systèmes de messagerie instantanée et les applications de messagerie mobile font de plus en plus concurrence aux e-mails, il est donc essentiel d'investir dans ces nouveaux canaux de communication, sans pour autant abandonner l'e-mailing.

Pour une communication optimale par e-mail, pensez à personnaliser le message et à renvoyer vos clients vers une autre page que celle d'accueil du site. De plus, l'e-mailing sera plus efficace s'il est ciblé.

Source: www.lhotellerie-restauration.fr , Vanessa Guerrier-Busine, 27th January 2014

Tesco accroit encore son avance dans la vente de produits frais par internet

           

Le nouveau centre de Tesco basé à Erith en banlieue de Londres permet de stocker 30.000 références de produits frais.

En ouvrant un nouveau centre de distribution dédié à la vente de produits frais par internet, Tesco renforce sa position sur ce marché très compétitif et à faibles marges. Le distributeur numéro un en Angleterre rend également l’arrivée des pure-players encore plus compliquée.

L’Angleterre n’est pas la France. Et l’avancée des distributeurs dans la vente de produits frais par internet l’atteste une nouvelle fois. Quand Carrefour, Leclerc et autres regardent ce sujet avec distance, les britanniques s’en emparent sans retenue. La preuve avec cette nouvelle ouverture d’un centre logistique de produits frais à Erith, dans la banlieue de Londres. Ce 6e centre dédié à la capitale va permettre à Tesco de livrer ses clients du South East London et du North West Kent dès 6 heures du matin, départ des premiers camions.
Tesco annonce un stockage de 30.000 produits différents dans ce nouvel entrepôt, soit 50% de plus que la moyenne de ses autres centres. Le système d’information flambant neuf est capable de traiter 4000 commandes par jour (il tourne actuellement à 1500, selon Retail Week). Afin de maintenir la fraîcheur des produits les plus sensibles, le transport depuis leur lieu de stockage jusqu’au camion est automatisé. Côté emploi, 550 personnes ont été engagées, dont 85 dans le programme d’aide de retour à l’emploi de la commune.
 
Selon Simon Belsham, directeur marketing de Tesco Grocery Online, la solution d’une centralisation des commandes sur un grand centre logistique serait rentable uniquement dans les grands centres urbains. Ailleurs, les opérateurs doivent piocher les produits dans 300 magasins différents, ce qui induit un temps de préparation trop long et beaucoup moins rentable.
 
Selon Kantar, Tesco possède 47,5% de part de marché de la vente de produits frais en ligne au Royaume-Uni et ce nouvel entrepôt devrait encore accroître cette avance. Cela devrait également rendre encore plus délicat l’installation d’Amazon Fresh à Londres, qui cherche toujours son modèle économique, selon l’aveu à peine voilé de son propre patron Jeff Bezos.


Source: LSA, Publié le 03 décembre 2013 par GUILLAUME BREGERAS

Coffee Shop market seeing strong growth with sales topping £6bn

The total UK coffee shop market is now estimated at 16,501 outlets with strong sales growth of 6.4% last year and turnover hitting £6.2bn.

According to a report (Project Café13 UK) by Allegra Strategies, the branded coffee chain segment recorded £2.6bn turnover across 5,531 outlets, delivering impressive sales growth of 9.3% and outlet growth of 5.9%, adding 306 stores 2013. Costa Coffee (1,670 outlets), Starbucks Coffee Company (790) and Caffè Nero (560) remain the UK’s leading brands with 54% branded chain market outlet share.

Physical expansion by leading chains remains the core driver of market growth. In particular, Costa added 118 UK outlets and 18% sales growth in calendar 2013.

The report also shows that the UK is now a nation of great coffee drinkers. One in five coffee shop visitors visit coffee shops every day compared with one in nine in 2009, drinking an estimated 1.7 billion cups of coffee per year in coffee shops.

Coffee venues increasingly play an important social and community hub function as well as being a large contributor to UK employment and economy. The report reveals how successful branded chains constantly refresh their image while retaining brand values in order to engage increasingly progressive consumers.

A greater commitment to coffee credentials by the non-specialist sector, such as pubs, fast food and supermarkets has also generated wider consumer participation while adding to competitive pressures. Furthermore, third wave/artisan coffee has profoundly influenced operator and consumer expectations about coffee quality and store design.

Meanwhile, the significant growth of new, corporate backed chains such as Harris + Hoole (Tesco) signals a new era of competition, whilst premiumisation of the at-home segment is further increasing the availability of specialty coffee.

Allegra forecasts the total UK coffee shop market will exceed 20,500 outlets and turnover of £8.7bn by 2018, with 4.5% annual outlet growth over the five-year period. The branded coffee shop segment is forecast to exceed £4.1 billion across 7,000 outlets by 2018 with outlets predicted to grow at 5.2% compound and revenue at 10.0% compound over the next five years.

It is estimated that the UK has the long-term potential to comfortably host more than 9,500 branded coffee shops. Allegra predicts that the future coffee shop marketplace will be shaped by further increasing consumer participation and more savvy consumers, with the desire for premium quality coffee anywhere and anytime, driving improved coffee offers across a broader set of channels.

Allegra Strategies’ Managing Director, Jeffrey Young said: “The UK coffee shop industry is showing consistent strong growth in both sales and outlets. Britain is now a nation of great coffee drinkers.

“The UK consumer increasingly appreciates a quality cup of coffee and operators must continue to deliver innovation, fantastic quality while genuinely engaging with customers in order to stay ahead of the curve.”

He added: “UK Consumers will become even more knowledgeable on the subtleties of coffee preparation and delivery from bean to cup, in particular origin, roast, as well as the importance of milk foaming and water quality.

“We expect to see growing consumer interest evolving beyond simple commoditisation of coffee as a drink, with artisan cafés and branded chains increasingly educating them about the craft of coffee.”

NamNews - Wednesday 15th January 2014

Aldi becomes fourth most positively perceived brand in the UK

The rapid growth of Aldi has been underlined after it came from nowhere to become the UK’s fourth most positively perceived brand of last year. .

YouGov Brand Index’s annual Buzz rankings last year – a net balance of positive and negative things people have heard about a brand – gave the discounter a score of 16.3, making it the highest ranked supermarket for 2013. Waitrose came eighth with 14.2, whilst Sainsbury’s came ninth with 13.9.

BBC iPlayer topped YouGov’s ranking, followed by John Lewis and Samsung.

Aldi’s growth last year considerably outstripped its larger rivals with latest data from Kantar Worldpanel showing that its sales for 12 week period to 5 January 2014 jumped 29.4% with its share of the grocery market up from 3.1% to 4%.

NamNews - Wednesday 15th January 2014

Sainsburys environmentally friendly store

Sainsbury's has unveiled its most environmentally friendly stores to date. The retailer has described the two stores in Leicester and Weymouth as ‘Triple Zero’ meaning that they produce zero carbon emissions from all operational energy used; zero waste goes to landfill; and the store has zero impact on the water usage of the local catchment area because of its ‘Water Neutral’ status.

Source: Nielsen Essential Retail  07.12.2013

New peanut butter flavoured drink in Sainsburys

Sainsburys is exclusively stocking a new peanu butter flavoured hot drink called "Peanut Hottie", in the UK (RRP £2.99). Peanut Hottie says its distinct flavour, aroma and colour are the results of real American Peanuts blended with a special flavour and “carefully selected ingredients”. The product is caffeine free, suitable for vegetarians and contains no artificial additives or colours.

Source: Nielsen Essential Retail 07.12.2013

Weetabix unveils first breakfast drink

 

Weetabix has become the latest food major to offer a breakfast drink, as it looks to tap into the growing demand for on-the-go products. The new drink, called ‘Weetabix On The Go’, will be available in the UK in January.

The company said the launch was “a pioneering move for the breakfast category”, which it estimates will be worth £300m by 2015. The products will be sold in three flavours - vanilla, chocolate and strawberry – at an RRP of £1.39.

Francesca Davies, Marketing manager at Weetabix, noted: “The breakfast on the move category is expected to grow more so over the next three years and we want Weetabix to be leading the charge. Our customers look to us as Britain's ultimate breakfast expert and we have a responsibility to ensure that they get what they need, but get it in a way that's suitable for today’s many different lifestyles.”

NamNews - Tuesday 7th January 2014

What will be big in 2014?

 

As the New Year begins, predictions for the year ahead’s food trends are quick to emerge. So what will be the big flavours and products of 2014?

 

One potential influence mentioned by many in the industry is that of the Football World Cup to be held in Brazil this year, with Latino flavours expected to influence new product development.

Morrisons M Kitchen predicts that Rabanada – a traditional Brazilian breakfast food – may well make it into our morning routines, for example. It is the Brazilian equivalent of French toast, and is covered in a cinnamon, cocoa and sugar mix.

The retailer also predicts that lemon will be a “star ingredient” in pastry this year, artisan bread baskets will be at the forefront of restaurant dining in 2014, and that posh marshmallows could be the big new confectionery treat, as well as marshmallow being used more and more in cake decorating.

Meanwhile, EHL Ingredients has predicted that exotic international food ingredients, foraged foods and free-from and organic are the areas set for a surge in demand this year.

Two ingredients it believes are set to be hot on the lips of consumers and food manufacturers in 2014 are asafetida and fenugreek.

Tasneem Backhouse, sales director at EHL Ingredients, said: “We are starting to see an increase in demand for asafetida and fenugreek as we go into 2014 and it looks set to continue.
“These ingredients have been around for a long time, but British consumers are always on the look-out for the next flavour trend and these two are definitely ones to watch next year.”

The Brazilian World Cup is also set to bring some new dishes and flavour combinations to the UK marketplace, it added. Empadão (meat and vegetable pie), foods using cassava, and desserts incorporating cinnamon, coconut and berries are all expected to become popular choices this summer, Backhouse added.

Looking at the free-from trend, it expects demand for arrowroot to continue to increase, as well as a number of alternatives to emerge as well. Backhouse said: “For example, cassava flour, which is made from ground and cleaned cassava roots, as opposed to the starch powder that is extracted from the roots to create arrowroot, can be used as an effective alternative to wheat flour, so we would expect to see a boom in demand from food manufacturers for other options.”

Food & Drink Towers also predicts the gluten-free trend to continue, touting India as a potential market, due to its growing middle class.


Source: Georgi Gyton, www.bakeryinfo.co.uk - 02nd January 2014

New products from Quaker Oats

 

 
Today’s fast-paced lifestyle can leave people drained and in moments of weakness, they can fall into the trap of making poor choices to replenish themselves. The Quaker Oats Company, a subsidiary of PepsiCo, Inc., can be a helpful aid in this struggle, introducing a range of innovative products that help provide the good energy families want to do more of what matters.
 
Bringing families a variety of choices that can meet their preferences and lifestyles, three new and delicious oat-based innovations include Quaker Warm & Crunchy Granola, Quaker Instant Oatmeal Cups and Quaker Real Medleys Cereal.

• Taste the crunchy side of oatmeal with new Quaker Warm & Crunchy Granola, a first-of-its-kind hot cereal that delivers both the warm, wholesome goodness of Quaker Oatmeal and the satisfying crunch of multigrain granola. Quaker Warm & Crunchy Granola comes in three delicious varieties including Apple Cinnamon, Honey Almond and Cranberry Almond, all of which are meant to be made with milk and offer at least as much fiber and whole grains as a serving of Original Quaker Instant Oatmeal.

• At 190 calories and 7 grams of protein, Quaker Instant Oatmeal Cups in Apple & Cranberries and Honey & Almonds offer great taste and nutrition to help give families a smart start to the day. The wholesome oatmeal people love and trust in a convenient cup , they also serve as an excellent source of fiber (5 grams) and are low in saturated fat (contain 2-4 grams total fat per serving).

• The new ready-to-eat Quaker Real Medleys Cereal provides a delicious breakfast experience with a medley of real ingredients you can see and taste – multigrains, real fruit, nuts and crunchy granola clusters in two unique flavours: Cherry Pecan Almond and Peach Apple Walnut. Quaker Real Medleys Cereal is an extension of Quaker Real Medleys Oatmeal + and Quaker Real Medleys Bars, providing the ultimate on-the-go breakfast and snack experience made with premium ingredients.

“We’re focused on driving innovations that excite consumers while providing the wholesome goodness of Quaker Oats,” said Justin Lambeth, Chief Marketing Officer for Quaker Oats. “Whether it’s a craving for a satisfying crunch, the need for a wholesome and comforting on-the-go option, or the desire for a flavourful medley of real ingredients, these new innovations aim to meet the many needs of families today.”
Available on shelves nationwide in 2014.


Source: thefoodpeople.co.uk

Food Trends 2014 - Infographics

Food Trends 2014

In 2014 we expect the 5 historically identified macro trends of ‘Health’, ‘Tech’, ‘Society’, ‘Political’, ‘Enviro’ and ‘Fiscal’ continue to evolve.

These manifest themselves into 7 consumer trends for 2014 that include ‘Expressive individuals’, Experience & Indulgence’, ‘Simplicity & Comfort’, ‘Easy & Affordable’ and of course ‘Health & Wellness’.

The 'Big 8' Food Trends for 2014:

• Hybrid - We’re very much in a neo global food era, where chefs operators and retailers have the permissibility to create new by overtly blurring traditional lines of demarcation and fusing known foods and formats to create hybrid food products and experiences
• Guts & Glory – Food that is full on flavour, often simple in composition, satisfying and puts hero food at the centre of the plate at a price that's affordable
• Back to the Future – A continued growth in food concepts, product formats, brands and recipes inspired by food from the past whether that be from the last decade or the last century, more often than not with a good helping of modern interpretation for today's consumer
• Simple & Natural – Food products, food pairings and processes that are simply natural providing flavours, textures and preservations that quite simply taste of nature
• All being well – A growing demand for food products and services with added health and wellbeing appeal for consumers, from diet to lifestyle health, for a consumer increasingly aware of how what they eat makes them feel
• Outside in, Inside out – The influence from the garden, field and hedgerow continues to manifest to provide taste, texture, freshness, colour and holistic health feel good
• Food with a conscience - Growing interest in where food comes from, how it is produced and against what standards from farm to table
• Land & Place – It’s about taking advantage of ones country, region, a localities own unique larder