Food Mood - February 2016

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Contents

Smoked 3-5

Flavor Trends 6-12

Restaurant Trends 13-16

New Products | Retail 17-18

Chef’s Trends 19-20

Foodservice Trends 21

Supermarket Trends 22

Frozen Foods 23

Breakfast 24

Lunch | Dinner 25

Sandwiches 26

Protein 27

www.redarrowusa.com 2

Sausage 28-29

Beef 30

Pork 31

Bacon 32-33

Poultry 34-35

Snacks 36-37

Spices & Seasonings 38

Sauces 39-40

Spreads 41

Health | Wellness | Natural 42-43

Changing Demographics 44-45

Technology 46

* Please note that the information

herein does not denote items

containing or not containing

Red Arrow products.

[email protected]

Smoked


Savory Smoke Flavors Grow in Food Launches Ingredients and Additives Food Science Report, Mintel, November 2015.

In the past five years, the percentage of food and drink products launched with smoke-

related flavors has increased, including: smoke, roasted/toasted, grilled/chargrilled, hickory

smoke, and mesquite.

Snacks are a top category where smoke-related flavors are found, accounting for 54% of

global food launches with a smoke-related flavor between November 2010 and October

2015.

Snack launches were primarily driven by savory smoke-related

flavor launches in the nuts sub-category.

Looking only at foods with a smoke flavor, the majority of

product launches have been in predictable sub-categories,

such as hard and semi-hard cheeses, meat products, fish

products, and meat snacks.

However, smoke flavors are emerging in unexpected

categories, including butter, fruit, and chocolate.

Smoking is ranked

as the 3rd most

popular preparation

method, according to

1,575 members of the

American Culinary

Federation in the “What's

Hot 2016” survey.

Smoked


Global Smoke-Related Product Launches Mintel GNPD, 2015.

Smoke-related flavors complement consumers’ recent interest in ancient and traditional foods.

Interest in the Paleo diet, which is inspired from the diets typical of ancient humans during the

Paleolithic era, shows how smoke flavors could resonate with today’s modern consumer.

It is essential that smoke-flavored food products deliver an authentic flavor. As explored by

Mintel, “The Real Thing,” is a growing demand for authentic ingredients as consumers have

become more sophisticated in their tastes.

Smoked


How San Antonio’s Best Barbecue Spot Is Breaking All the Rules Whitney Filloon, Eater.com, January 29, 2016.

Owners, Tim and Alex Rattray, of “The Granary”

restaurant in San Antonio, saw barbecue as an

avenue that hadn't been pushed beyond the traditional.

95% of the menu involves smoking or live-fire cooking.

"I tell my [kitchen staff] all the time that the smoker is the most important piece

of equipment in the building. We can do all the cool technique stuff that we

want, but if we're not smoking meat, then none of us have jobs,” said Alex.

"Smoke and global flavors work really well together," Tim says.

This may very well be the only barbecue place in the world

that makes its own ramen noodles, which features smoked

brisket, a creamy onsen egg, crispy fried shallots in the house

barbecue rub, and a crispy collard green leaf — and the beer

that goes into it.

When it comes to pairing beer and smoked meats, Alex explained, "We try to

brew stuff that's well-balanced, with a drier finish, because you want something

with a little bitterness to cut through the fat of the meat."

For the perfect balance between a soft

smokiness and subtle charred/seared

notes, add Nat Wood Fired FL WONF

RA12044 for a cooked-over-a-

Northern-hardwood-campfire flavor.

Flavor Trends


Millennials Favor Funkier Fats Bob Krummert, Restaurant-hospitality.com, December 17, 2015.

Market research firm Ipsos surveyed 1,000 adults regarding their attitudes about, and consumption

of, animal fats. The top-line results:

Younger Americans are more receptive to animal fats in their diets than their elders, and they

eat accordingly.

Millennials are twice as open (15%) to eating animal fats as Gen Xers (7%) and three times as

willing as boomers (ages 55 and up, 5%).

“It’s important to recognize first and foremost the natural makeup of both lard and tallow. Neither

contains the artificial trans fats you find in hydrogenated shortenings,” said Coast Packing CEO Eric

Gustafson.

McDonald’s switched to vegetable oil due to concern for tallow’s saturated fat content for their French

fries, but the flavor paid a price. They stated, “When our suppliers partially fry our cut potatoes, they

use an oil blend that contains beef flavoring.”

Flavor Trends


What to Expect for 2016: Datassential Meatingplace.com, December 30, 2015.

Food industry research firm Datassential has released its list of expected industry trends that will take

center stage in 2016. They include:

Charred & burnt: “smoked” dishes have transformed into “burnt” and “charred.” Use of the terms

have grown from 2% of menus a decade ago to 7% today.

Alternatives everywhere: not only meat, but alternative flours (chickpea, spelt, buckwheat), milks

(almond, hemp, rice) and nut butters (cashew, pistachio).

Don’t call it ethnic: generation Z (born 1997 or later) will prefer cuisines like Korean or Vietnamese

to “American” or Southern. They don’t go out to eat for cuisines like “Mexican” or “Japanese,” they

simply go out for tacos and ramen.

The new, new savory: oatmeal, yogurt, ice creams from retail to fine dining.

Foodservice comes home: delivery services and meal kit startups.

Hyper regional: local foods.

Pulses: lentils, beans, chickpeas, etc. (pules are up 29% on menus since 2005).

Juxtaposed concepts: a variety of experiences under one roof.

Food halls: combining foodservice and retail in a single location (hospitals, colleges, universities).

Flavor Trends

www.redarrowusa.com

Why Burnt Food is Hot Right Now

A Video by the Wall Street Journal, Nrn.com, December 29, 2015.

8

Burnt food is appealing in restaurants because customers

crave “realness” and authenticity.

Small imperfections, such as crispy, browned and charred pizza crust,

is something that people see as fresh out-of-the-oven and homemade.

South American-style cooking, over an open-fire, is extremely growing because of this trend.

A “plancha,” a metal plate grill, is utilized for quickly searing and blackening food.

Many U.S. chefs are already applying the “fired” and “charred” cooking methods and

terminology to a wide range of menu items such as meats, vegetables and even fruits to bring

out new flavors and install smokiness to the dish.

These terms also fit in well for BBQ players reasserting their authenticity in the face of

rising competition.

Mintel predicts that in

the U.S. the next big

cooking method for

2016 is likely to be

“fired” or “charred”.

Nat Charred Beef FL WONF RA07103 is a full-bodied beef flavor, combined

with charred notes, reminiscent of the blackened marks from intense heat.

Complements meat and poultry, sauces, spreads, soups and more!

Flavor Trends


Thai Food Heads for the Mainstream Fern Glazer, Nrn.com, January 13, 2016.

A lot of ingredients in the Thai pantry are starting to weave their

way onto menus.

The Thai flavor profile resonating most with mainstream

consumers is sweet and a little spicy.

Cincinnati-based Buffalo Wings & Rings has been serving a

sweet Thai chile sauce on its menu for about four years.

“[Sweet Thai chile sauce] is the logical evolution of

teriyaki, a mainstream, sweet Asian experience,” said

executive chef Elliot Jablonsky. “It’s a lovely

combination of sugars, chiles and garlic.”

Sweet Thai chili sauce is now a condiment available at White

Castle.

"Thai flavors are extremely buzzy right now, and our

customers have been demanding more southeast Asian-

inspired salads,” said Paul Steck, Saladworks president and

CEO. “We put out six new salads in test, and Thai was in the

top two or three of those.”

Garlic is one of the

core ingredients in

Thai cooking. Red

Arrow utilizes Nat

Toasted Garlic 6146

and Nat Roasted

Garlic & Ginger

RA12050 to add

savory, roasted garlic

flavor to its Sweet &

Spicy Thai Coconut

Chili Sauce recipe.

Find the

recipe here!

Redarrowusa.com/

recipes/sweet-spicy-

thai-coconut-

chili-sauce/

Flavor Trends

Trends at Winter Fancy Food Monica Watrous. Foodbusinessnews.net, January 20, 2016.


Southeast Asian food in familiar American favorites

Tandoori seasoned chicken nuggets.

Bak Kwa jerky, inspired by a barbecued dried meat snack staple in Malaysia and Singapore.

Grazing on grass

Grass-fed beef jerky and vanilla yogurt.

Pushing protein in new products

Spicy snack puffs with cricket protein and protein bars with egg whites, almonds and cashews.

Cups – a popular format for new meals and snacks for on-the-go lifestyles

Granola, cereal, rice snacks, salads, etc…

Purple hue, associated with disease-fighting anthocyanins, on new specialty food products

Organic stoneground purple corn flakes cereal from Back to the Roots, purple potato and brown

rice ramen from Lotus Foods and smoky barbecue shredded beets from Love Beets .

For a delectable, caramelized chicken profile, that calls to mind a crisp, browned

searing process, add the vegetarian flavor of Nat Seared Chicken Type RA13008.

Flavor Trends

Nations Restaurant News (NRA) Predicts 2016 Menu Trends Bret Thorn, Nrn.com, December 17, 2015.


NRN editors predicted trends that will emerge in all areas of the restaurant industry in 2016.

Hybrid burgers: mushrooms cost less than meat, are low in calories, have micronutrients and are umami

bombs.

Grind and mix them with ground meat, and you have a flavorful, lower calorie burger.

Beyond sriracha: if you see “Korean barbecue sauce” on a menu, chances are good that it’s gochujang.

Noodles & Company is rolling out Korean meatballs with gochujang in 2016.

DIY everything: chefs have returned to butchering their own hogs and lamb, fermenting their own kimchi,

sauerkraut, potatoes, micro brewing, churning butter, and making house-made mozzarella.

A lot of vegetables: as chain restaurants face requirements to post calorie information on their menus,

vegetables will add color, flavor, texture and perceived value, as starches and high-fat proteins shrink.

Shake shooters: since snacking has been on the rise, so are mini smoothies and drinkable foods.

Wine you’ve never heard of: millennials have shown an abiding interest in sweet wine, particularly Moscato,

leaving the way open for off-dry Rieslings and maybe even dry ones.

One more year of India Pale Ale: IPA comprises 27% of the craft beer market.

Flavor Trends

Peppers Pick up Steam in Flavor Forecasts

Jeff Gelski, Foodbusinessnews.net, January 11, 2016.


Sweet combinations with specialty pepper types will continue to expand.

Aji Amarillo, ancho, chipotle, guajillo, habanero and ghost pepper.

Sweet combinations with ethnic systems are expected to be increasing in popularity such as

harissa, jerk, Korean BBQ, Asian and Indian cuisines.

African flavors were ranked highly in the “What’s Hot in 2016” report from the National

Restaurant Association (NRA).

62% rated African flavors as a “hot trend,” ranking them ahead of Latin American flavors

(58%), Middle Eastern flavors (53%), Southeast Asian flavors (49%) and Mediterranean

flavors (45%).

The U.S. culinary industry further could explore such African cuisines as Berbere,

harissa, dukkah, ras el hanout, tsiri and other spice mixes and flavors.

Nat Chipotle FL WONF RA7132 will add an earthy, slow-smoked chili

pepper flavor and aroma with subtle heat to a variety of applications:

soups, snacks, sides, marinades, and meat and poultry.

Restaurant Trends


Top 10 Food and Restaurant Trends of 2015

Andrew Bender, Forbes.com, November 23, 2015.

1. All-day breakfast: food costs (eggs, flour, milk) are very low and satisfaction level is high, and

restaurants will benefit from a liquor license - people like mimosas and bloody Marys with breakfast.

2. Rice bowls: lots of flavors mixed together in a convenient format.

3. Fried chicken/fried chicken sandwiches: Americans love fried chicken and especially boneless

fried chicken in the form of fried breast in a sandwich or faux wings. Beef prices are at or near record

highs, which makes chicken a more desirable thing to sell.

4. Poke: an emerging Hawaiian specialty featuring raw fish seasoned with soy sauce/sesame oil,

tossed with sea salt, onion, seaweed, etc…

5. Chef-driven food delivery services: chefs defining themselves as retail products and brands,

especially for millennials and professionals.

6. Shakshuka: of North African origin, tis is eggs poached over stewed bell pepper and tomato, with

cumin, parsley and other herbs and spices.

7. Tweaked ice cream sandwiches: ice cream between waffles, snickerdoodles, brownies, Whoopie

Pies, grilled cheese, and Rice Krispies squares made into cookies.

8. Quick service outlets by famous chefs: diners continue to demand great chef-driven food three

meals a day, seven days a week, and even at fast food restaurants.

9. The end of tipping? as prices rise to adjust to the no-tipping policy, the ‘value’ has to be there, from

the greeting, to the service to the taste.

10. On the horizon: Indian flavors: the flavors of India are so rich and varied that chefs should be

salivating to incorporate them into their arsenal.

Restaurant Trends

Technomic’s New Consumer Trend Report Shows Growing Demand for Innovative Flavors Provisioneronline.com, January 19, 2016.

40% of respondents say they are more willing to visit a restaurant that features new and

innovative flavors.

Bitter and sour flavors are gaining traction on menus across the nation

Since 2009, bitter flavors have become 4% more appealing

Sour flavors have increased in appeal by 8%.

Chefs Are Going Crazy for Black Garlic Bonappetit.com, January 25, 2016.

Sweet, earthy, minus the allium’s characteristic heat—

think of it as garlic’s umami-packed shadow.

For in-the-know chefs, it’s the shortcut to adding intense

“what is that?” flavor to everything from mayo to steak.

“Nothing compares to black garlic,” said Sarah Rich, the co-chef of Rich Table in San Francisco.

“The way it’s aged brings out so many rich subtleties. It’s thrilling to taste something so completely

unique.”


Restaurant Trends

Top Ten Growing Preparation Methods from 2011-2015 Datassential, 2016.


Restaurant List: US Chains & Independents 2015

Sample Base: 4,854 qualifying restaurants “Caramelized” is the preparation method that

had the largest growth on restaurant menus

from 2011-2015, with a growth of 26%.

Nat Caramelized Onion FL WONF 6147-OS is a popular flavor which compliments

the savoryness of sauces and marinades with the taste of sweet dark browned onion.

Restaurant Trends

New Menued Items Meatpoultry.com, February 3, 2016; Businessinsider.com, February 2016; Nrn.com, January 2016.

Pizza Hut debuted limited-time garlic knot pizza in

January 2016 – an appetizer and pizza in one.

Little Caesars Pizzas‘ limited time offer of Bacon Wrapped Crust DEEP!DEEP! Dish pizza was

one of the highest rated products in 2015, according to Datassential. As of February 1, 2016, this

popular item will be back on the menu.

KFC introduced Nashville Hot Chicken in January 2016. After testing it in Pittsburgh,

it was the most successful product test in the company’s recent history.

Wendy's has updated its signature burger with a new bakery-style bun.

Carl’s Jr. rolled out a ½ lb. Steakhouse Thickburger with

crispy onion strings, blue cheese and A1 steak sauce.

Chick-fil-A is permanently removing its coleslaw and replacing it with a

kale-based Superfood Side, which has about half the calories.


New Products | Retail


Retail Prepared Foods Increase Service Rita Jane Gabbet, Meatingplace.com, February 2, 2016.

Liz Webber, Supermarketnews.com, February 4, 2016.

“Acclaimed chefs are moving in record numbers from the traditional foodservice side, the

restaurant side of the business, over to the retail side,” said Wade Hanson, principal of market

research firm, Technomic.

64% of grocery retailers saw growth of 9% or more in their fresh prepared food sales in 2014.

Many grocers are dedicating less space and resources to sliced meats and cheeses as they

invest in prepared food offerings.

“When you have that restaurant quality food, you also need the environment to go along with

that. Consumers will push back if that environment’s not there,” said Hanson.

Expect to see made-to-order stations, in-store seating and beer or wine bars.

At the same time, grocers are investing more in food preparation equipment, including smokers

and wood-fired pizza ovens.

New Products | Retail


Experts Predict what will be Hot in Retail in 2016 Washingtonpost.com, December 24, 2015.

1. Mobile payments will finally take off — with a little help from chip credit cards.

2. The Sriracha craze will push restaurants to go spicy.

1. Heinz rolled out a Sriracha-flavored ketchup, while Taco Bell and Pizza Hut offered menu items featuring

Sriracha.

2. Technomic sees Ghost pepper from India; sambal from Southeast Asia; gochujang from Korea; harissa,

sumac and dukka from North Africa to be on restaurant menus in 2016.

3. A good year for small retailers, as millennials are gravitating toward items that they feel are

unique and distinctive.

4. New tactics from grocery stores and convenience stores from clean eating habits.

5. Prices at brick-and-mortar stores changing on the fly based on factors such as demand and

inventory levels

Chefs’ Trends


What’s Hot 2016 Culinary Forecast Nations Restaurant Association (NRA), 2016.

The NRA conducted an online

survey of 1,575 members of the

American Culinary Federation in

September 2015. The chefs were

asked to rate 221 give items as a

“hot trend,” “yesterday’s news” or

“perennial favorite” on restaurant

menus in 2016.

Top Preparation

Methods

1. Pickling

2. Fermenting

3. Smoking

4. Sous vide

5. Fire Roasting

Main Dishes/Center-of-the

Plate

1. Locally sourced meats and

seafood

2. New cuts of meat

3. Sustainable seafood

4. Free-range pork/poultry

5. Street food-inspired main

courses

Top Appetizers/Small Plates

1. Fresh/house-made

2. House-made charcuterie

3. Vegetarian appetizers

4. Ethnic/street food inspired appetizers

(e.g. tempura, taquitos, kabobs)

5. Seafood charcuterie

Top Global Flavors

1. Ethnic condiments/spices (e.g. harissa,

curry, peri peri, sriracha, chimichurri)

2. Authentic ethnic cuisine

3. African flavors

4. Ethnic fusion cuisine

5. Latin American flavors

Chefs’ Trends

African-American Cooking Building Momentum Jeff Gordinier, Nytimes.com, January 26, 2016.

Across the country, a new generation of black chefs and cookbook authors has been

reinventing, reinterpreting and reinvigorating what’s thought of as African-American food.

Culinary schools tend to be highly Eurocentric, so chefs who decide to explore the food of the

African diaspora are often self-driven. “You have to ask yourself, Where does this come from?

You have to walk backward through some slave markets and an ocean or two. You have to

follow the African trail to really understand our vision,” said Alexander Smalls, the chef,

entrepreneur and social powerhouse behind restaurant Cecil and Minton’s in Harlem.

Joseph Johnson, the executive chef, spent a month doing research in Ghana before Cecil

opened in 2013. He now builds flavors from an Africa-inspired version of the French mirepoix:

his involves bird’s eye chiles, onion, tomato, garlic, shallots and ginger.

The objective is not to skirt tradition but to give it a tune-up, with dishes that “show that it can

be contemporary without losing the authenticity,” said Brad Johnson, the restaurateur behind

Post & Beam and Willie Jane.


Foodservice Trends

How Shifting Health Priorities Will Change Foodservice in 2016 Darren Tristano, Technomic.com, February 2, 2016.

Transparency: 86% of consumers would like restaurants to be more transparent about what’s in their

food. 82% of operators agree that clean labels will have a great or moderate influence on future

purchasing decisions.

Additives: 40% are more concerned about additives in their food now than they were two years ago.

Panera Bread and Pizza Hut, have responded by removing additives from the menu.

Animal welfare: 47% said they are more likely to order dishes made from cage-free eggs or poultry

during breakfast dine-out occasions. Taco Bell is moving to cage-free eggs by the end of 2016 and

Wendy’s is eliminating pig gestation crates by 2022.

Local: 62% say they would be more likely to purchase locally sourced food or beverages, and 26%

would pay at least slightly more for items that carry this claim. Local-food consumption has increased

over the past five years as well, with 53% eating locally sourced food at least once a week, compared

to 47% in 2010.

Sustainability: 52% indicate that using sustainable foods creates a good value at foodservice

locations. 46% of college and university students say that it is important for foodservice to be socially

and environmentally responsible, up from 37% in 2013. Only 28% feel the foodservice industry is

properly addressing sustainability issues.

21

Supermarket Trends Supermarket Foodservice Technomic.com, August 5, 2015.

Upscale grocery stores are consistently improving the quality and variety of prepared food and

made-to-order meals.

Consumers have been vocal about their desire for “real” and “fresh” products and are

increasingly distrustful of additives, preservatives, and excess calories found in pre-packaged

offerings.

In top tier supermarkets, many meals are made onsite, which promotes the notion of real chefs

preparing real food. Customers can watch the construction of made- to-order sushi, deli

sandwiches, pizza, and more, assuring that only natural ingredients are being used.

Supermarkets can vary regional flavors and dishes by location, catering to the tastes of the local

community by adding unique spices, vegetables or condiments.

Many hot bars are incorporating ethnic cuisine; Chinese, Mexican and Italian products are

popular, with Vietnamese, Korean, and Mediterranean offerings showing signs of growth.


Frozen Foods Frozen Food Purchases Changing Chase Purdy, Qz.com, December 28, 2015.

In the 1980s and 1990s, products like Lean Cuisine were billed as dieting tools. Now

Americans appear to favor frozen meals that are marketed as healthy, rather than meals

geared at dieting, said Jeff Hamilton, president of Nestlé’s prepared foods division, including

Lean Cuisine.

People buying food can be broken into three groups: the purists who place a priority on health,

a middle crowd that wants both convenience and health, and those who prioritize convenience

above all.

“The [middle group] are about 25% of the

population and they are the ones that are

growing and demanding better-for-you items,

but they will not give up on convenience and

they will not give up on taste,” said Hank

Cardello, co-author of a June 2015 report

on changing supermarket trends.


Breakfast

Does All-Day Breakfast mean Long-

Term Growth for McDonald’s? Tonya Garcia, Marketwatch.com,

January 13, 2016.

At McDonald’s, more than 15% of food

purchases outside of breakfast hours

included something from the all-day

breakfast menu as of November,

according to McDonald’s U.S.

President Mike Andres, who has called

the offering “our next growth platform.”

Customers are looking for variety in

breakfast.

Breakfast has largely been left out

of making meals more interesting,

leaving an opening for companies

to come up with fun, fresh and

creative dishes, according to Sam

Oches, editor in chief of dining

industry publication QSR

Magazine.


Source: National Restaurant Association

National Household Survey, 2014.

“Breakfast foods are very appealing because

there’s a lot of opportunity for innovation,” said

Oches. “If you just have scrambled eggs, that’s not

going to cut it.”

Lunch | Dinner

Growing Interest in Ethnic, Spicy Foods puts Sizzle into Indian Cuisine. Ed Finkel, Meatingplace.com, January 2016.

Brands should keep in mind consumers’ willingness to try new ethnic foods and flavors.

People with children under the age of 18 in the home were especially likely to have eaten

Indian food in the past three months, with 52% having done so, compared to 24% of those

without children.

“Today’s Specialty Food Consumer 20915,” released in October, showed that 17% of

specialty food consumers said they buy Indian food at supermarkets and specialty stores,

and 19% said they buy it at restaurants.

Among all restaurants in Technomic’s database, the term “halal” is up 2.9%, “samosa” up

10.5% in entrees, “tikka” up 4.1% in appetizers and 13.3% in sides, and masala flavors are

up 1.2% overall and 4.4% among appetizers.


62% of consumers agreed with the statement that

“ordering ethnic foods I haven’t tried before

excites me.”

- Mintel

Sandwiches

Top 8 U.S. Sandwich Trends Prepared Foods, October 5, 2015.

Marketesearch.com has come up with a list of eight sandwich trends gaining the most attention in U.S.

restaurants and food retail stores. They include:

1. Breakfast sandwiches: trending labels such as natural, local, seasoned, and sustainable are four

times as likely to appear on non-breakfast items, leaving a big opportunity for breakfast sandwiches.

2. Protein-based salad sandwiches: chicken salad sandwiches are still driving this segment, and

chicken salad is the most featured protein in sandwiches and wraps, at 83% and 80%.

3. Tortas and cemitas: these are two of the most popular Mexican sandwiches, and as the U.S.

Hispanic population grows, expect an increased demand for ingredients such as chorizo and telera

bread.

4. Garden tartines: a tartine is a piece of bread with something on top, such as produce, smoked

salmon or ham.

5. Brisket sandwiches: brisket is one of the biggest trends in American restaurants, both on and off

sandwiches.

6. Cuban sandwiches: increased on menus from 2.6% in 2005 to 6.3% in 2014.

7. Sweet and savory sandwiches: restaurant kitchens and grocery stores have begun showcasing

jams with flavors such as bacon, tomato, red onion, and carrot.

8. Croque monsieur and madame: croque monsieur is simply a grilled ham and cheese, but with a

fried egg on top, it becomes a croque madame.


Protein


Plants will Continue to take over the Plate in 2016. Tricia Contreras, Smartblogs.com, December 28, 2015.

18% of diners said they are ordering more plant-

based foods than they were one year ago

14% of millennial diners said they would be most

likely to order a 100% plant-based meal when dining

out, followed be Generation X at 10% and Baby

Boomers at 9%.

Tapping into this desire for plant-based options can

help restaurants appeal to consumers looking to

make sustainable food choices

It can also benefit the bottom line by helping

restaurants more accurately predict food costs,

since “menus and concepts that rely extensively on

animal proteins are exposed to increasing food cost

volatility, making it more difficult to forecast financial

performance,” the Hartman Group report said.

Vegetarian offerings are becoming

increasingly popular, with

35%

of menus offering a vegetarian item.

34% of global consumers are following a

low-meat or meat-free (vegan,

vegetarian, or pescatarian) diet.

- Datassential Menu Trends.

To capture this vegetarian trend

within your applications, request

from Red Arrow to send you

samples of their vegetarian chicken,

turkey, beef, and pork flavors.

Sausage

Menu Penetration Time Trend of Sausage Datassential, 2015.

www.redarrowusa.com 28 Restaurant List: US Chains & Independents 2015

Sample Base: 4,815 qualifying restaurants

Sausage

Turkey: It’s Not Just for Thanksgiving Dinner Meatpoultry.com, January 5, 2016.

Turkey breakfast sausage is one of the most popular items in both the foodservice and retail

segments.

From pre-cooked sausages to maple-flavored patties there are more varieties than ever.

Healthier alternatives to traditional breakfast

foods, like turkey bacon, are rising in popularity.

“One of the exciting things that is happening

is that not only are new product lines being

introduced, but you’re seeing the evolution

of some existing product lines,” said Joel

Brandenberger, president of the National

Turkey Federation.

Mintel, a marketing intelligence agency,

expects the turkey market to grow by

more than $10 billion in the next five years,

fueled in part by a push towards healthier

breakfast options like turkey bacon and

turkey sausage.


Base: Quarter 2 2015 –

181 menu items

Source: MenuMonitor

Beef


Meet the New Meat Chuck Jolley, Preparedfoods.com, November 17, 2015.

Spicy flavors in proteins are trending at restaurants, working their way into prepared foods.

Hardee’s and Carl’s Jr. introduced El Diablo, a large, spicy hamburger with sliced jalapeños,

as well as crunchy, breaded jalapeño “poppers”, spicy habanero bacon sauce and pepper

Jack cheese.

“Our culinary team has been incorporating Asian spices, Jamaican jerk and tamarind into

our dishes,” said Brett Erickson, director of value-added products for the Certified Angus

Beef brand.

“Smoke is important,” said Zach Levenson, COO with the Golden West Food Group, “and

we’re getting more requests to develop marinated meats with more heat.

Lance Youngs, senior director of R&D and corporate executive chef for John Soules Foods Inc.,

sees a definite trend toward Korean cuisine and believes it is being driven by Millennials.

Youngs has been devoting attention to products such as Korean bulgogi, a classic beef dish

using a marinade made with tamari, red chili pepper, ginger and garlic.

Pork

Ample Pork Supply The National Provisoner, January 2016.

November 2015 brought record weeks for pork production.

With recent declines in exports, due to the strong dollar and

slowing world economy, pork prices will continue to deflate

throughout 2016.

This translates into opportunities for aggressive promotion

feature activity at retail.

Rib pork roasts, pork ribeye roasts and loin roasts are cuts at a

great value, easy to prepare and are elegant and flavorful

choices.

Hams are perfect center-of-the-table items because they

take almost no effort to prepare, are great for presentation

and can be used for leftovers.

Consumers are interested in new flavors, such as chipotle

hams and molasses bacon-flavored hams.


To achieve the

optimum impact of

bacon flavor on your

ham, request a

sample of Nat FL

Savory Bacon Type

RA14029.

This flavor offers a

porky, meatiness of a

rich, thick cut of

bacon with just a

very light hint of

smoke. Reminiscent

of the crispy edges

of a bacon strip.

Fatty notes amp up

the savoryness.

Bacon

32

10 Fastest Growing Flavors for Bacon by Sales ($) Since 2013 AC Nielsen xAOC 52 weeks ending 8/8/15. Minimum 1,000,000 USD sales in 2015.

Bacon Natural

APPLEWOOD ($1,917,264, +690%)

APPLEWOOD SWEET AND SMOKY

($1,292,204, +242%)

BLACK PEPPER ($41,556,134, +41%)

HICKORY ($964,242,535, +17%)

JALAPENO ($872,161,972, +15%)

Bacon Uncured

HICKORY ($1,279,396, +41%)

MAPLE ($1,213,993, +40%)

PEPPER ($2,118,940, +27%)

BLACK PEPPER ($3,668,859, +4%)

APPLE CINNAMON ($3,911,085, +4%)

Bacon Cured

NATURAL SMOKE ($1,633,382, +91%)

PEPPER ($4,536,760, +37%)

HICKORY ($46,231,388, +13%)

MAPLE ($11,613,900, +7%)

SMOKE FLAVORING ($2,085,629, +6%)

Bacon Not Specified

HICKORY SMOKE FLAVOR ($3,260,224, +35677%)

JALAPENO

($1,293,377, +96%)

NATURAL SMOKE ($1,887,904, +44%)

APPLEWOOD ($50,977,166, +44%)

SWEET ($13,151,654, +19%)

Bacon


Penetration of Top Varieties of Bacon by Menu Type Datassential, 2015.

Non-traditional bacon flavors are stepping up to the plate,

including cherrywood, jalapeño, honey, peppered and more.

To test a sample of Red Arrow’s CharSol Cherrywood on your product line, call us today!

(920) 769-1100 Ext. 4

Restaurant List: US Chains & Independents 2015

Sample Base: 2,751 qualifying restaurants

Poultry


Chicken’s Dark Side Lawrence Aylward, Foodbusinessnews.net, January 26, 2016.

More chicken lovers are turning to the moist, flavorful backside of the bird at retail and restaurants,

with help from more exposure on shows, such as “America’s Test Kitchen.”

Last spring, Tyson Foods Inc.’s President and CEO Donnie Smith said the company has reduced

exports of dark meat chicken in the past five years partly because the company is using more of it

in other products. Last August, Smith again touted the importance of dark chicken to Tyson’s

product line.

“We’re pulling innovation projects forward and adding new ideas to the pipeline that include

dark meat utilization,” he said. “Most of these products will fall into our Prepared Foods

segment for branded items like Aidells Sausage, Ball Park Flame Grilled Chicken Patties,

and a host of foodservice applications. So, we’re excited about the opportunities there, not

just for the short term but for the longer term as well.”

Nat FL Dark Roast Chicken Skin Type RA08061 delivers a heavily-roasted,

savory, dark meat and chicken skin notes with a noticeable fatty perception.

Poultry


Carl’s Jr Introduces Three All-Natural Turkey Burgers Bret Thorn, “Menu Tracker: Restaurants introduce healthful items for new year,” Nrn.com, January 13, 2016.

All-Natural Turkey Burger: Charbroiled quarter-pound patty made with

antibiotic-free turkey, topped with special sauce, mayonnaise, lettuce,

red onion, tomato and dill pickle chips on a toasted honey-wheat bun,

starting at $4.49.

Jalapeño All-Natural Turkey Burger: Charbroiled quarter-pound turkey patty with Santa Fe sauce

(a spicy chile mayonnaise), sliced jalapeño, pepper Jack cheese, red onion, tomato and lettuce on a

toasted honey-wheat bun, starting at $4.49.

Teriyaki All-Natural Turkey Burger: Charbroiled quarter-pound turkey patty with teriyaki sauce,

grilled pineapple, Swiss cheese, red onion, tomato and lettuce on a toasted honey-wheat bun,

starting at $4.49.

Nat Charred Turkey FL WONF RA10058 will

also capture the charred/burnt trend, lending

a distinct char taste, as if cooked under a gas

broiler and finished in an oven.

Turkey burgers are a rising trend, with more

than a third of Millennials finding them

“appealing.” – Technomic

Snacks


Innovative Flavors Drive Popcorn Category Growth Foodbusinessnews.net, February 4, 2015.

North America is the largest popcorn market, which is expected to continue to grow through 2020, with a forecast of

more than 6% during 2016-20.

Many new launches between 2010 and 2014, included flavors such as maple, green apple caramel, and sour cream

and onion, which helped drive sales.

Rising interest in ethnic and exotic flavors has compelled the vendors to experiment with interesting and innovative

flavors such as TNT fruit chutney flavored popcorn in Nigeria and barbecue popcorn by Top of the Pop in South

Africa.

Popcorn varieties such as posh popcorn, gourmet and unpopped popcorn are gaining attraction in the European

countries.

The sharpest growth is expected for the Asia-Pacific region.

London-based researcher Technavio has projected a growth of more than 11% in the region by 2020, propelled

forward by rising disposable income and increasing purchasing of snacks, including gourmet popcorn.

Satisfy consumers’ craving for savory popcorn by adding

Nat FL Roast Beef Type RA07032 for a smooth, savory

roast note that complements the sweetness of popcorn.

Find the recipe here! Redarrowusa.com/recipes/savory-popcorn

Snacks


Crazy For Jerky Npr.org, February 1, 2016.

Meatingplace.com, October 15, 2015.

Millennials are snacking more than ever, and people want

more protein in their diet.

Americans spent $2.8 billion on dried meat snacks in 2015.

Ball Park brand, best known for its variety of hot dogs,

launched a Flame Grilled Jerky line in beef and pork varieties.

Original Beef, Bourbon BBQ Beef, Peppered Beef,

Barbecue Pork and Teriyaki Pork.

Gourmet beef jerky is one of the healthy food trends for 2016.

Expect to see grass-fed and preservative-free versions.

Popular gourmet flavors include Korean BBQ Beef,

Ginger Teriyaki Chicken, Sweet Chili Pork.

Incorporating Nat Seared

Beef FL WONF RA07082

into beef jerky transforms

it to a delectable, savory

beef flavor.

Since 2009, the

jerky industry has

grown 46%.

In 2015 jerky sales

grew 12.5% - Information Resources, Inc.,

a Chicago-based market

research company.

Spices & Seasonings


Latest Product Launch Activity of 2015 Gnpd.com, 2015.

Seasoning manufacturers can do more to meet the growing demand for natural products.

Products that emphasize ‘real’ ingredients do not only enhance the natural credentials, but also negate consumer

concerns about the health credentials of the overall category.

Salt/Salted 15%

Masala 14%

Pepper/Peppercorn (Black)

11%

Garlic 11%

Salt (Sea) 10%

Chili/Chilli Pepper

9%

Cinnamon 8%

Spice/Spicy 8%

Curry 7%

Coriander/ Cilantro

7%

Top Flavors in New Product Launches of Seasonings (2015)

0.00%

5.00%

10.00%

15.00%

20.00%

25.00%

Top Claims of New Seasonings (2015)

Percentage

Sauces


Marinades Experience Strongest Growth of all Sauce Segments Based on Information Resources Inc., InfoScan Reviews; US Census Bureau, Economic Census/Mintel.

Total US retail sales and forecast of cooking sauces, pasta sauces, and

marinades, by segment at current prices, 2010-2020

From 2010-15, sales

grew 34% to $1.4

billion and are

expected to rise 17%

to $1.6 billion

between 2015-2020.

Consumers are likely

to turn to a

condiments, cooking

sauces or marinades

(23%, 25% and 25%)

to customize a recipe.

Sauces


Distilled Spirits as Sauce Bases Preparedfoods.com, November 17, 2015.

Wine and spirits have been used in sauces and marinades since cooking began.

There is a resurgence in using reductions of distilled spirits in such products.

Lance Youngs, senior director of R&D and corporate executive chef for John Soules Foods Inc., suggests that

spirits, as ingredients, could even be one of the growing new waves for sauce bases.

“Whiskeys and rums add interesting new tastes” to protein, he says.

What’s Hot in Sauce Innovation? Foodingredientsfirst.com, February 2016.

1. Sriracha Mustard (Kroger, USA)

2. Organic Kale and Vegetable Salsa (Sprouts Farmers Market, USA)

3. Salsa De Aji Rocota (hot pepper sauce) (Ole, Ecuador)

4. Jalapeño Mustard (Silver Spring, USA)

5. Sriracha Chili Sauce (for stir fries, eggs, toast or dipping sauce) (Fountain, Australia)

6. Date and Tamarind Chutney (Passage Foods Passage to India, Australia)

7. Spiced Plum and Stem Ginger Chutney (Asda Extra Special, UK)

8. Samba Sauce (tomato, red paprika and garlic) (Hellmanns, Latvia)

9. Curry Gewurz Pittig Gekruid Saus (spicy curry sauce) (Remia, Belgium)

Spreads


Butter Goes Bold Joan Lang, Flavor and the Menu.

The possibilities within this trend are endless, but these are the creative twists that are making

waves now.

Spicy: Sriracha, harissa, gochujang, poblano, ancho chile and guajillo.

Umami: chefs are looking to savory add-ins like miso, mole, bone marrow and steak

sauce.

Sweet pairing with a hint of smoke: honey, maple syrup and vanilla.

Vegetal: fresh parsley, they’re adding ramps, other herbs and even kale.

Eclectic flavorings: pear and smoked lobster butters.

For a rich, pleasant, buttery oven-roasted garlic

flavor on your butter or spread, add

Red Arrow’s latest new flavor of

Nat Roasted Garlic FL WONF RA15018.

Health | Wellness | Natural


Identifying Health Ingredients Keith Nunes, Foodbusinessnews.com, December 23, 2015.

Market research firm Canadean published a survey of consumers from around the world that

focused on how they perceive the health benefits of specific ingredients.

Canadean asked consumers to evaluate 100 ingredients and express whether they had a

positive, negative or neutral perception of the item.

Top Five Ingredients U.S.

Consumers Believe will

have the most Positive

Impact on their Health

1. Whole grains

2. Blueberries

3. Green Tea

4. Almonds

5. Garlic

Outside of the top five, honey is an emerging, healthy trending

flavor, ranking in at #11.

Matcha is another ingredient identified as healthy and trending

in the United States.

Ingredients at the bottom of the market research firm’s list and

that are perceived negatively by consumers were monosodium

glutamate and aspartame.

Health | Wellness | Natural Health Trends Spark Meat, Poultry Market Mintel GNPD, 2016.

Consumer interest in clean labels has risen steadily in North America, with more consumers avoiding

products containing what they consider to be undesirable additives such as artificial colors, flavors and

preservatives. Some consumers are also avoiding products with more than a certain number of ingredients

or ingredients they cannot pronounce. This has resulted in an increase of products making all-natural claims

and other high-end innovations.


25% of consumers have

switched to

healthier meats in

the past year.

- Information Resources, Inc.,

a Chicago-based market

research company.

Changing Demographics

What Gen Z/Millennials/Boomers Want from Foodservice Lisa Arnett, Foodservicedirector.com, January 15, 2015.

44

Student interest is shifting to

international cuisine -

seeking authenticity, variety

and quality at the same time.

This group is seeking new

restaurant experiences, so

some are offering Mexican

on Mondays, Asian on

Tuesdays, etc… Mil

len

nia

ls

(b

orn

19

80-1

995

)

GE

N Z

(bo

rn 1

99

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010)

Bo

om

ers

(

bo

rn 1

19

46-1

964

)

Regardless of price, 35% of

boomers typically buy the

same brand.

Changing Demographics

Brands Target Concerned Parents Drpraegers.com, Mintel Report on Meat, Poultry and Fish, 2015.

With childhood obesity on the rise in the region and an increased national focus on sensible

eating, brands such as Dr. Praegers have found it critical to offer healthy food alternatives to

kids.

Marketers are encouraged to focus on the nutritious benefits of their products and communicate

them clearly on-pack, to make parents feel comfortable with their purchases.

Dr. Praeger's Sensible Foods Kids Rice Crusted Fishies

All Natural

No saturated Fat

No Trans Fat

Low Cholesterol

Wild Caught Alaskan Pollock

45

Technology


Four Retail and Restaurant Technology Trends Julia Russell, Smartblogs.com.

1. Online brand monitoring: New Brand Analytics is a company that gathers social media mentions of

specific brands and aggregates them into a dashboard for restaurants and other businesses.

2. Smart Shelving Systems: electronic labeling system for shelving allowing retailers to change prices on

products using a computer or device, rather than doing it by hand.

3. Customer Analytics: 20,000 users have downloaded an app called “Survey Mini,” providing purchase

intentions/actual purchase feedback, along with demographic data, based on short surveys.

4. In-store shopper tracking: using sensors and tracking technology such as heat detection, AVA Retail

sends data to a central location for store associates or restaurant workers, so they know when a product

runs out or when a table has been vacated.

Top 10 Food Trends for 2016 Nina Zipkin, Entrepreneur.com, December 23, 2015.

Technology is also going to continue to dictate how we get our food in 2016.

While delivery services such as Seamless have made a name for themselves these last few years, big

name companies such as Amazon, Google, Uber have made a push into the food delivery market, as

have other services including Postmates, Caviar, Munchery, Maple, and Instacart.

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Documents

Food Mood - February 2016