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Mapping Success in the Food SystemDiscover. Analyze. Strategize. Implement. Execute.
800.229.4253 [email protected]
Foodservice Industry Trends:
USA Dry Pea and Lentil CouncilTrend Tour and Culinary Workshop
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Laura MacPhail
Principal, The Hale Group, Ltd.•Sales and marketing strategy
development•Brand awareness and positioning•Trade channel education•Product innovation•Customer satisfaction
Principal, The Hale Group, Ltd.•Sales and marketing strategy
development•Brand awareness and positioning•Trade channel education•Product innovation•Customer satisfaction
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Laura MacPhail
President, MacPhail & Associates, LLC •Founder of Foodservice Immersion •A professional training program for
foodservice suppliers•An intensive small-group, 3-day foray
into the real world of foodservice operators
President, MacPhail & Associates, LLC •Founder of Foodservice Immersion •A professional training program for
foodservice suppliers•An intensive small-group, 3-day foray
into the real world of foodservice operators
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Top Trends Affecting Dry Peas, Lentils,
Chickpeas and Their Flours
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Global Flavors
Food Trucks and Global Street Food
Gluten-Free and Vegetarian
Sustainability
Global Flavors
Food Trucks and Global Street Food
Gluten-Free and Vegetarian
Sustainability
Top Trends for Today
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Trend: Global Flavors
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“Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in “ethnic” cuisines.”
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Consumers are exploring new ways of cooking and eating• Inspired by traditional global cuisines
Individual ingredients valued for their unique flavors and uses• Ingredients no longer limited to their
“native” uses Incorporated into everyday dining
• Consumers experience in real life what they read about or watch on TV
Consumers are exploring new ways of cooking and eating• Inspired by traditional global cuisines
Individual ingredients valued for their unique flavors and uses• Ingredients no longer limited to their
“native” uses Incorporated into everyday dining
• Consumers experience in real life what they read about or watch on TV
McCormick Flavor Forecast
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Wider, more global perspectives• Probing centuries-old traditions • Exploring the frontiers of culinary science• Hunting down new ingredients• Re-inventing culinary favorites
These help restaurants remain competitive
Worlds of Flavor International Conference: Kitchens Connected
Wider, more global perspectives• Probing centuries-old traditions • Exploring the frontiers of culinary science• Hunting down new ingredients• Re-inventing culinary favorites
These help restaurants remain competitive
Worlds of Flavor International Conference: Kitchens Connected
Latest from the CIA
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Ethnic Influence at Non-Ethnic Restaurants
Source: Datassential
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Hot Global Cuisine Trends • Indian• Mediterranean• Middle Eastern• Peruvian• South American• African
Hot Global Cuisine Trends • Indian• Mediterranean• Middle Eastern• Peruvian• South American• African
Sysco Trend Spotter 2013
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Chickpeas and Lentils on Menus by Cuisine
Source: Datassential
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How are global flavors being menued?
Dukkah Spice Blend Crusted Fish with Broccoli and Red Lentils
McCormick Flavor Forecast© 2013
Dukkah Spice Blend Crusted Fish with Broccoli and Red Lentils
McCormick Flavor Forecast© 2013
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How are global flavors being menued?
Falarma Falafal Hummus Lentil Soup
Falarma Falafal Hummus Lentil Soup
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How are global flavors being menued?
Bisteck a lo Pobre: skirt steak, fried egg, pan-fried banana, chickpeas tacu tacu
Tacu Tacu Onigiri: short grain rice, garbanzo, rocoto-chancaca BBQ
Bisteck a lo Pobre: skirt steak, fried egg, pan-fried banana, chickpeas tacu tacu
Tacu Tacu Onigiri: short grain rice, garbanzo, rocoto-chancaca BBQ
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Polenta con Ceci e Bietole: • Wild-hive polenta with tomato, braised
chickpeas and Swiss chard
— Eataly, New York
Polenta con Ceci e Bietole: • Wild-hive polenta with tomato, braised
chickpeas and Swiss chard
— Eataly, New York
How are global flavors being menued?
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Street food is cheaper Street food is served in smaller portions Consumers are willing to try unfamiliar ethnic
items served on food trucks This has made consumers more adventurous
eaters
Street food is cheaper Street food is served in smaller portions Consumers are willing to try unfamiliar ethnic
items served on food trucks This has made consumers more adventurous
eaters
Trend: Food Trucks & Global Street Food
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Consumers associate food trucks with:• Innovation• Forward-thinking menu options • Truck operators' embrace of new &
exciting ingredients
Datassential Street vendors around the world have been
selling hearty snacks-to-go Turkish kabobs & Greek gyros to Mexican
tacos & Indian flatbreads
FoodService Director
Consumers associate food trucks with:• Innovation• Forward-thinking menu options • Truck operators' embrace of new &
exciting ingredients
Datassential Street vendors around the world have been
selling hearty snacks-to-go Turkish kabobs & Greek gyros to Mexican
tacos & Indian flatbreads
FoodService Director
Consumers’ Perspective
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Chefs have noticed consumer’s enthusiasm for ethnic foods, fed by food trucks
Chefs have branched out into a relatively new ethnic genre: peasant foods
Restaurants will continue exploring this rustic aspect of global food
Presenting something unfamiliar yet comforting
Cassoulet, dumplings, gumbo, grits, etc.
Datassential
Chefs have noticed consumer’s enthusiasm for ethnic foods, fed by food trucks
Chefs have branched out into a relatively new ethnic genre: peasant foods
Restaurants will continue exploring this rustic aspect of global food
Presenting something unfamiliar yet comforting
Cassoulet, dumplings, gumbo, grits, etc.
Datassential
Peasant Food an Offshoot
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Restaurant Associates has teamed up with celebrity chef Marcus Samuelsson to create Global Street Foods, offered to RA’s corporate clients.
– Foodservice Director
Omni Hotel & Resorts’ promotion, Simply Street Food, was so successful, it was extended well past its original time frame.
– Nation’s Restaurant News
Restaurant Associates has teamed up with celebrity chef Marcus Samuelsson to create Global Street Foods, offered to RA’s corporate clients.
– Foodservice Director
Omni Hotel & Resorts’ promotion, Simply Street Food, was so successful, it was extended well past its original time frame.
– Nation’s Restaurant News
What’s Happening in the Industry
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How is Street Food being menued?
Samosas served on spicy garbanzo bean stew topped with sweet yogurt
Uttapam: Savory crepes made with rice and lentil flour
Samosas served on spicy garbanzo bean stew topped with sweet yogurt
Uttapam: Savory crepes made with rice and lentil flour
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How is Street Food being menued?
Fattoush Salad: Lettuce, tomato, cucumber, green peppers & fresh mint, topped with lentils, bulgur and caramelized onions
Hummus
Fattoush Salad: Lettuce, tomato, cucumber, green peppers & fresh mint, topped with lentils, bulgur and caramelized onions
Hummus
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How is Street Food being menued?
Bhel Puri: Puffed rice, chickpea flour noodles, potatoes, cilantro & onions
Falafal Poppers: Falafel on the outside, warm feta cheese on the inside
Burmese Melon Salad: Fresh melon, coconut, lentil, and ginger dressing
Lentil soup with plantains
Bhel Puri: Puffed rice, chickpea flour noodles, potatoes, cilantro & onions
Falafal Poppers: Falafel on the outside, warm feta cheese on the inside
Burmese Melon Salad: Fresh melon, coconut, lentil, and ginger dressing
Lentil soup with plantains
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Trend: Gluten-Free and Vegetarian
Chef/owner of Mana Food Bar in Chicago:
“It seems like gluten-free has replaced the Atkins and low-carb
diets of the past”
Chef/owner of Mana Food Bar in Chicago:
“It seems like gluten-free has replaced the Atkins and low-carb
diets of the past”
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Food allergies and food intolerances are on the rise
• Restaurants are responding
Menus that serve special needs and personal preferences
From 2009 to 2012:
• Gluten-free menu items increased by more than 275%
Menu Insights, Mintel
Food allergies and food intolerances are on the rise
• Restaurants are responding
Menus that serve special needs and personal preferences
From 2009 to 2012:
• Gluten-free menu items increased by more than 275%
Menu Insights, Mintel
Gluten Free and Vegetarian
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1 in 133 people in the U.S.—about 3 million total—have celiac disease (< 1% of population)
--The National Foundation for Celiac Awareness
15 million people in the U.S have food allergies (4% to 5% of population)
--Food Allergy Research & Education
1 in 133 people in the U.S.—about 3 million total—have celiac disease (< 1% of population)
--The National Foundation for Celiac Awareness
15 million people in the U.S have food allergies (4% to 5% of population)
--Food Allergy Research & Education
Beyond the Halo Effect: The Facts
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The market for gluten-free foods has grown at a compound annual rate of 30% since 2006
U.S. gluten-free sales will exceed $5 billion by 2015
The market for gluten-free foods has grown at a compound annual rate of 30% since 2006
U.S. gluten-free sales will exceed $5 billion by 2015
The Market’s Response
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How is Gluten-Free being menued?
Chickpea Salad: Chickpeas, carrots, dried apricots, raisins, cumin, paprika, mint, olive oil
Cold Israeli Quinoa Bowl: Cucumbers, tomatoes, chickpeas, parsley, peppers, scallions, quinoa
Chickpea Salad: Chickpeas, carrots, dried apricots, raisins, cumin, paprika, mint, olive oil
Cold Israeli Quinoa Bowl: Cucumbers, tomatoes, chickpeas, parsley, peppers, scallions, quinoa
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How is Gluten-Free being menued?
Special Menu Gluten/AllergenCaesar salad without croutonsPenne Rigate with Marinara, with gluten-free pastaMixed Grill
Special Menu Gluten/AllergenCaesar salad without croutonsPenne Rigate with Marinara, with gluten-free pastaMixed Grill
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Gluten-free sandwich rolls
Gluten-free formulations of most popular sandwiches
Gluten-free soup selections• Cheddar Cheese &
Broccoli• Cheesy Asparagus
Gluten-free sandwich rolls
Gluten-free formulations of most popular sandwiches
Gluten-free soup selections• Cheddar Cheese &
Broccoli• Cheesy Asparagus
How is Gluten-Free being menued?
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How is Vegetarian being menued?
Vegetarian Meatballs: mushrooms and green lentils
Vegetarian Meatballs: mushrooms and green lentils
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How is Vegetarian being menued?
Indian Lentil Stew Yellow Pea with
Roasted Red Pepper Soup
Indian Lentil Stew Yellow Pea with
Roasted Red Pepper Soup
Select Harvest Mediterranean Vegetable Soup
Moroccan Style Chicken with Chickpeas Soup
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Trend: Sustainability
There is no question that a new paradigm of what constitutes “good food” is taking hold across America.
What is “Good” Food?
There is no question that a new paradigm of what constitutes “good food” is taking hold across America.
What is “Good” Food?
The Culinary Institute of America in conjunction with Harvard
School of Public Health
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Meatless Monday
• This campaign has become a nationwide initiative
• It encourages cutting down on the amount of meat processed and consumed
• For physical health and to reduce the strain on the planet
FSR Magazine
Meatless Monday
• This campaign has become a nationwide initiative
• It encourages cutting down on the amount of meat processed and consumed
• For physical health and to reduce the strain on the planet
FSR Magazine
Sustainable … Playing Out in Foodservice
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The concerns are growing rapidly, especially among younger demographic groups• Where does our food come from?• How was it was produced?• Is it is healthy, environmentally
sustainable, locally sourced, and created in a socially responsible manner?
• Is it healthy for us?
The concerns are growing rapidly, especially among younger demographic groups• Where does our food come from?• How was it was produced?• Is it is healthy, environmentally
sustainable, locally sourced, and created in a socially responsible manner?
• Is it healthy for us?
Consumer Attitudes and Concerns
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Growing demand for products consumers and chefs deem to be “natural” and “whole” and “clean label”
The market for “real food” continues to grow at more than 10 times the industry average
Sustainability is the buzzword of the new Millennium (Menus of Change)
89% of consumers say they are already in some way engaged in sustainable living
Growing demand for products consumers and chefs deem to be “natural” and “whole” and “clean label”
The market for “real food” continues to grow at more than 10 times the industry average
Sustainability is the buzzword of the new Millennium (Menus of Change)
89% of consumers say they are already in some way engaged in sustainable living
Consumers and Chefs
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Plant-based protein market must satisfy ever-increasing customer demand
Average annual growth of 5% in volume over last 3 years
Meeting this demand requires • Plant-derived sources • Reliable, sustainable and affordable alternatives to
animal proteins and soybeans Pea protein isolates are increasingly finding
use in:• Nutrition bars • Ready-to-drink beverages and powders• Pastas• Batters and breadings
Food Navigator USA
Plant-based protein market must satisfy ever-increasing customer demand
Average annual growth of 5% in volume over last 3 years
Meeting this demand requires • Plant-derived sources • Reliable, sustainable and affordable alternatives to
animal proteins and soybeans Pea protein isolates are increasingly finding
use in:• Nutrition bars • Ready-to-drink beverages and powders• Pastas• Batters and breadings
Food Navigator USA
Industry Response
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Menus of Change
Favoring healthy and sustainable proteins, especially plant-based proteins:
• Can help foodservice operators better manage costs and deliverability
• Climate and other factors make farming and livestock production less predictable
Menus of Change
Favoring healthy and sustainable proteins, especially plant-based proteins:
• Can help foodservice operators better manage costs and deliverability
• Climate and other factors make farming and livestock production less predictable
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How is Sustainable being menued?
Breakfast cereal: Lentils, quinoa, farro, black barley, brown rice
Baked lentil and spinach stuffed shells
Hummus tea sandwiches
French lentils with onion and carrot
Breakfast cereal: Lentils, quinoa, farro, black barley, brown rice
Baked lentil and spinach stuffed shells
Hummus tea sandwiches
French lentils with onion and carrot
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Double Hummus & Crisp Sea Salt
Lavosh Minted edamame
hummus Roasted red pepper
hummus Owned by Darden
Double Hummus & Crisp Sea Salt
Lavosh Minted edamame
hummus Roasted red pepper
hummus Owned by Darden
How is Sustainable being menued?
Smoky Split Pea soup Moroccan Lentil soup Greek Gyro Bowl
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Mapping Success in the Food SystemDiscover. Analyze. Strategize. Implement. Execute.
800.229.4253 [email protected]
Dry Peas, Lentils, and Chickpeas:In the Path of Progress!
Thank You!
