Fruits and vegetables, particularly locally grown ones, will be the main attraction when it comes to food trends in 2012. The desire for more locally grown foods has resulted in huge growth in the number of farmers’ markets over the last few years along with community support agriculture (CSA), community garden plots, rooftop gardens, raised bed gardens and kitchen gardens. Food retailers, independent and chain restaurants and packaged food manufacturers continue to work hard at finding ways to participate in the local food trend sweeping the nation.
Taking pleasure in learning about the varieties and origins of vegetable seeds and interest in pickle and jam making and other food crafts has been revived. While consumer values driving interest in these areas have more to do with knowing and trusting where our food comes from, many of these trends also dovetail quite nicely with the dire economy and associated intense focus on frugality.
Heirlooms: Starting with Old, Very Old, Seeds
Packaged Facts predicts that more heirloom enthusiasts will likely be found in 2012 as interest in vegetable gardening continues at a fierce pace and general availability of heirloom varieties at farmers’ markets and elsewhere continues to rise. The relatively recent surge in heirloom vegetable and seed popularity stems from many factors, most notably the desire to preserve genetic diversity. Heirloom fruit and vegetable varieties also foster nostalgia for less common and generally more distinctive flavors, textures and visual appeal that make them both enjoyable and generally intriguing.
In terms of specific heirloom fruits and vegetables, tomatoes typically have thinner skins and are juicier and more flavorful than those grown from hybrid seeds. Two of the better known heirloom tomato varieties are Brandywine, with a pinkish-red skin that is fairly delicate and has a superb flavor; of comparable flavor and possibly more visual appeal is Cherokee Purple, a plump and meaty purple-brown tomato with green shoulders when ripe.
(insteading.com, Jan. 29, 2011)
Chapter 3 Produce Predominates
Fruits and vegetables, particularly locally grown ones, will be the main attraction when it comes to food trends in 2012. The desire for more locally grown foods has resulted in huge growth in the number of farmers’ markets over the last few years along with community support agriculture (CSA), community garden plots, rooftop gardens, raised bed gardens and kitchen gardens. Food retailers, independent and chain restaurants and packaged food manufacturers continue to work hard at finding ways to participate in the local food trend sweeping the nation.
Taking pleasure in learning about the varieties and origins of vegetable seeds and interest in pickle and jam making and other food crafts has been revived. While consumer values driving interest in these areas have more to do with knowing and trusting where our food comes from, many of these trends also dovetail quite nicely with the dire economy and associated intense focus on frugality.
Heirlooms: Starting with Old, Very Old, Seeds
Packaged Facts predicts that more heirloom enthusiasts will likely be found in 2012 as interest in vegetable gardening continues at a fierce pace and general availability of heirloom varieties at farmers’ markets and elsewhere continues to rise. The relatively recent surge in heirloom vegetable and seed popularity stems from many factors, most notably the desire to preserve genetic diversity. Heirloom fruit and vegetable varieties also foster nostalgia for less common and generally more distinctive flavors, textures and visual appeal that make them both enjoyable and generally intriguing.
In terms of specific heirloom fruits and vegetables, tomatoes typically have thinner skins and are juicier and more flavorful than those grown from hybrid seeds. Two of the better known heirloom tomato varieties are Brandywine, with a pinkish-red skin that is fairly delicate and has a superb flavor; of comparable flavor and possibly more visual appeal is Cherokee Purple, a plump and meaty purple-brown tomato with green shoulders when ripe.
(insteading.com, Jan. 29, 2011)
Chapter 3: Produce Predominates Food Flavors and Ingredients Outlook 2012
24 © Packaged Facts January 2012
Chapter 3: Produce Predominates Food Flavors and Ingredients Outlook 2012
24 © Packaged Facts January 2012
Heirloom tomatoes are available in a wide range of shapes, sizes and colors – yellow, orange, pink, purple-black and green with stripes. (The Saturday Evening Post, March 1, 2010) This goes a long way to explain why more chefs are featuring heirloom varieties in dishes on all parts of their menus. While it is often mentioned that heirloom varieties are less disease resistant and don’t travel well over long distances, the recent trends for restaurants to grow their own vegetables or otherwise source them locally makes it possible for them to reap similar benefits as home gardeners.
With all the recent positive press related to heirloom seeds and varieties, some perceive there is some snobbery among gardeners. All vegetable plants were heirloom plants until just after World War II when hybrid seeds made their way into seed trade markets. The designation of heirloom refers to any seeds or plants that have been cultivated for at least 50 years and which are open-pollinated. They are not genetically modified in any way. Seeds are saved for re-growing from year to year instead of using new seeds each season. (The Saturday Evening Post, March 1, 2010) Saving and replanting just the most successful seeds makes it possible to create a seed stock specifically adapted to a particular plot of land and growing conditions. Seed banks exist to make sure heirloom plants are perpetuated. A national heirloom list ensures that vegetable cultivars or heirloom seeds are not altered over time.
(www.healthorganics.com, viewed Oct. 25, 2011) The Seed Savers Exchange located in Decorah, IA is one of the largest organizations dedicated to preserving, collecting, growing and distributing heirloom seed. (insteading.com, Jan. 29, 2011)
Ratcheting Up “Real” with Fresh Fruits and Vegetables
Headed into 2012, Packaged Facts expects savvy restaurant chains, especially fast casual and quick serve chains, to devise more appealing ways to add fruits and vegetables to their offerings and promote them in ways that communicate health, freshness and “real food”
value. According to Nancy Kruse, Menu and Food Trends Expert and President of the Kruse Company, “Restaurant operations at all levels, especially the chains, are signaling the use of real food from real farmers.” As a result of consumers wanting healthier meals, Rich Dachman, Vice President of produce for SYSCO’s FreshPoint fresh produce distribution company in Houston said, “Simply put, it’s almost impossible to get healthier items without adding more produce.” (www.flavor-online.com, 2011 volume 12, issue 4)
On Wendy’s website at the Garden Sensations® Salads tab, there is a quote from Wendy Thomas, daughter of the chain’s founder, “When it comes to salads, we’re committed to
Chapter 3: Produce Predominates Food Flavors and Ingredients Outlook 2012
24 © Packaged Facts January 2012
Heirloom tomatoes are available in a wide range of shapes, sizes and colors – yellow, orange, pink, purple-black and green with stripes. (The Saturday Evening Post, March 1, 2010) This goes a long way to explain why more chefs are featuring heirloom varieties in dishes on all parts of their menus. While it is often mentioned that heirloom varieties are less disease resistant and don’t travel well over long distances, the recent trends for restaurants to grow their own vegetables or otherwise source them locally makes it possible for them to reap similar benefits as home gardeners.
With all the recent positive press related to heirloom seeds and varieties, some perceive there is some snobbery among gardeners. All vegetable plants were heirloom plants until just after World War II when hybrid seeds made their way into seed trade markets. The designation of heirloom refers to any seeds or plants that have been cultivated for at least 50 years and which are open-pollinated. They are not genetically modified in any way. Seeds are saved for re-growing from year to year instead of using new seeds each season. (The Saturday Evening Post, March 1, 2010) Saving and replanting just the most successful seeds makes it possible to create a seed stock specifically adapted to a particular plot of land and growing conditions. Seed banks exist to make sure heirloom plants are perpetuated. A national heirloom list ensures that vegetable cultivars or heirloom seeds are not altered over time.
(www.healthorganics.com, viewed Oct. 25, 2011) The Seed Savers Exchange located in Decorah, IA is one of the largest organizations dedicated to preserving, collecting, growing and distributing heirloom seed. (insteading.com, Jan. 29, 2011)
Ratcheting Up “Real” with Fresh Fruits and Vegetables
Headed into 2012, Packaged Facts expects savvy restaurant chains, especially fast casual and quick serve chains, to devise more appealing ways to add fruits and vegetables to their offerings and promote them in ways that communicate health, freshness and “real food”
value. According to Nancy Kruse, Menu and Food Trends Expert and President of the Kruse Company, “Restaurant operations at all levels, especially the chains, are signaling the use of real food from real farmers.” As a result of consumers wanting healthier meals, Rich Dachman, Vice President of produce for SYSCO’s FreshPoint fresh produce distribution company in Houston said, “Simply put, it’s almost impossible to get healthier items without adding more produce.” (www.flavor-online.com, 2011 volume 12, issue 4)
On Wendy’s website at the Garden Sensations® Salads tab, there is a quote from Wendy Thomas, daughter of the chain’s founder, “When it comes to salads, we’re committed to
using FRESH vegetables prepared fresh in every restaurant.” (www.wendys.com, viewed Nov. 30, 2011) The company ran an ad featuring the grower supplying Wendy’s with strawberries for their limited time Berry Almond Chicken Salad last year.
(www.youtube.com, May 30. 2011)
Produce Promises at Progressive Fast Casuals
A number of newer fast casual chains are committed to providing customers with the freshness and health benefits associated with fresh produce. Beautifull! of San Francisco caters to Millennials, mothers and younger patrons interested in health and eating well based on the notion that Ingredients + Preparation = Taste + Health. One of the more popular menu items has been the Golden Beet Salad with Verjus and Tarragon Vinaigrette. The beets are roasted whole in their skin, then peeled and cut into wedges. Golden beets are selected over red beets for their flavor and because they don’t stain. Another popular side dish is Kale and Arame Salad with Sesame-Tamari Vinaigrette. (www.beautifull.com, viewed Oct. 17, 2011) Unforked, a new restaurant concept in Overland Park, KS, focuses on using in-season, healthful foods in a “fast-fresh” approach to convenient, quality-driven value dining. Chef and Director of Innovation & Sustainability Rob Corliss thinks of Unforked as “a flavor joint,” and indicates that the priorities are “local first, where we’re supporting local infrastructure, Good Agricultural Practices and organics.” Built on Latin flavors and inspired by street food, the restaurant lists its produce suppliers on the menu, as is often done at fine-dining restaurants. Sure to convey both quality and freshness is the restaurant’s practice of giving guests a basket of oranges to run through the industrial juicer when they order orange juice. In addition to letting customers squeeze their own juice, they offer Dolce Vida sides for $2.50 featuring seasonal fruit. In the spring it might be 6 – 8 strawberries; in the summer some cantaloupe or a wedge of watermelon, and in fall, a whole pear. Beverages at Uncorked also revolve around produce, with house-made aguas frescas in lavender-lemonade and hibiscus-rose. (www.flavor-online.com, 2011 volume 12, issue 4)
Brussels, Belgium based concept Le Pain Quotidien built around artisanal organic breads, operates 51 restaurants in the United States emphasizes serving food that is “good for our bodies, our communities and our earth.” Invariably, this involves produce. The focus is on simply prepared food using high quality ingredients and the chain’s demographics skew heavily female between the ages of 25 and 55. Menu items include Roasted-Stone-Fruit Oatmeal served with apricots, peaches and organic granola and Six-Vegetable Quiche with artichoke and garden vegetables. The Organic Red Quinoa entrée salad made with arugula, using FRESH vegetables prepared fresh in every restaurant.” (www.wendys.com, viewed Nov. 30, 2011) The company ran an ad featuring the grower supplying Wendy’s with strawberries for their limited time Berry Almond Chicken Salad last year.
(www.youtube.com, May 30. 2011)
Produce Promises at Progressive Fast Casuals
A number of newer fast casual chains are committed to providing customers with the freshness and health benefits associated with fresh produce. Beautifull! of San Francisco caters to Millennials, mothers and younger patrons interested in health and eating well based on the notion that Ingredients + Preparation = Taste + Health. One of the more popular menu items has been the Golden Beet Salad with Verjus and Tarragon Vinaigrette. The beets are roasted whole in their skin, then peeled and cut into wedges. Golden beets are selected over red beets for their flavor and because they don’t stain. Another popular side dish is Kale and Arame Salad with Sesame-Tamari Vinaigrette. (www.beautifull.com, viewed Oct. 17, 2011) Unforked, a new restaurant concept in Overland Park, KS, focuses on using in-season, healthful foods in a “fast-fresh” approach to convenient, quality-driven value dining. Chef and Director of Innovation & Sustainability Rob Corliss thinks of Unforked as “a flavor joint,” and indicates that the priorities are “local first, where we’re supporting local infrastructure, Good Agricultural Practices and organics.” Built on Latin flavors and inspired by street food, the restaurant lists its produce suppliers on the menu, as is often done at fine-dining restaurants. Sure to convey both quality and freshness is the restaurant’s practice of giving guests a basket of oranges to run through the industrial juicer when they order orange juice. In addition to letting customers squeeze their own juice, they offer Dolce Vida sides for $2.50 featuring seasonal fruit. In the spring it might be 6 – 8 strawberries; in the summer some cantaloupe or a wedge of watermelon, and in fall, a whole pear. Beverages at Uncorked also revolve around produce, with house-made aguas frescas in lavender-lemonade and hibiscus-rose. (www.flavor-online.com, 2011 volume 12, issue 4)
Brussels, Belgium based concept Le Pain Quotidien built around artisanal organic breads, operates 51 restaurants in the United States emphasizes serving food that is “good for our bodies, our communities and our earth.” Invariably, this involves produce. The focus is on simply prepared food using high quality ingredients and the chain’s demographics skew heavily female between the ages of 25 and 55. Menu items include Roasted-Stone-Fruit Oatmeal served with apricots, peaches and organic granola and Six-Vegetable Quiche with artichoke and garden vegetables. The Organic Red Quinoa entrée salad made with arugula,
Chapter 3: Produce Predominates Food Flavors and Ingredients Outlook 2012
26 © Packaged Facts January 2012
Chapter 3: Produce Predominates Food Flavors and Ingredients Outlook 2012
26 © Packaged Facts January 2012
artichoke hearts, chickpeas and basil pesto is a bestseller and a signature item is Tartines, Belgian/French open-faced sandwiches including one selection in Avocado with chickpeas, cucumbers and spicy tahini. (www.flavor-online.com, 2011 volume 12, issue 4)
Juicing It Up
Packaged Facts expects juicing with fresh fruit and vegetables, both at home and in restaurants, will be a growing trend in 2012. Freshly squeezed juice offers great taste, is perceived as healthy, and is considered fresh. The beverage menu at Tag | Raw Bar in Denver, CO lists “Fresh Shot of the Day,” described as “fresh juiced fruits and veggies to excite the palate.” (tagrawbar.com, viewed Dec. 4, 2011) Martha Stewart revealed the ingredients in her daily green juice that she refers to as “the secret of life”. They include pears (from her trees), celery, spinach, cucumber, orange peel, ginger root and papaya, with the exact blend changing seasonally. It is reported that many staffers also consume it. (WSJ Magazine, Dec. 2011)
Produce Pronto: On-the-Go and At Home
According to Pamela Riemenschneider, Editor of Produce Retailer, “The biggest trend in packaged produce right now is in single serve fruits and vegetables in plastic bags and clamshell packaging. Some companies are sizing packages for car cup holders. All of these single serve items are trying to find their home in the produce department, which is leading to the development of convenience sections within the department. A store like Target with its P-Fresh initiative or Walgreens would be a prime target for one of these.”
In 2012, look for producers to introduce new packaging formats for fresh and freshly prepared produce to increase both convenience and portability for consumers. Packaged Facts expects the current trend of more single serve and on-the-go packaged fruit and vegetable offerings to be on the rise in the coming year and for home use, more salad kits that include vegetables.
Fruit & Veggies On-the-Go
Late in 2011, Crunch Pak announced that it was launching single-serve DipperZ in four combinations: Sweet Apple Slices with caramel dip, Tart Apple Slices with caramel dip, Sweet Apple Slices with chocolate dip and peeled Baby Carrots with ranch dip. Each combination has 80 calories or less with shelf life estimated at 30 days. According to the company’s Senior Vice President of Sales and Marketing, “Produce-based snacks are on the
Chapter 3: Produce Predominates Food Flavors and Ingredients Outlook 2012
26 © Packaged Facts January 2012
artichoke hearts, chickpeas and basil pesto is a bestseller and a signature item is Tartines, Belgian/French open-faced sandwiches including one selection in Avocado with chickpeas, cucumbers and spicy tahini. (www.flavor-online.com, 2011 volume 12, issue 4)
Juicing It Up
Packaged Facts expects juicing with fresh fruit and vegetables, both at home and in restaurants, will be a growing trend in 2012. Freshly squeezed juice offers great taste, is perceived as healthy, and is considered fresh. The beverage menu at Tag | Raw Bar in Denver, CO lists “Fresh Shot of the Day,” described as “fresh juiced fruits and veggies to excite the palate.” (tagrawbar.com, viewed Dec. 4, 2011) Martha Stewart revealed the ingredients in her daily green juice that she refers to as “the secret of life”. They include pears (from her trees), celery, spinach, cucumber, orange peel, ginger root and papaya, with the exact blend changing seasonally. It is reported that many staffers also consume it. (WSJ Magazine, Dec. 2011)
Produce Pronto: On-the-Go and At Home
According to Pamela Riemenschneider, Editor of Produce Retailer, “The biggest trend in packaged produce right now is in single serve fruits and vegetables in plastic bags and clamshell packaging. Some companies are sizing packages for car cup holders. All of these single serve items are trying to find their home in the produce department, which is leading to the development of convenience sections within the department. A store like Target with its P-Fresh initiative or Walgreens would be a prime target for one of these.”
In 2012, look for producers to introduce new packaging formats for fresh and freshly prepared produce to increase both convenience and portability for consumers. Packaged Facts expects the current trend of more single serve and on-the-go packaged fruit and vegetable offerings to be on the rise in the coming year and for home use, more salad kits that include vegetables.
Fruit & Veggies On-the-Go
Late in 2011, Crunch Pak announced that it was launching single-serve DipperZ in four combinations: Sweet Apple Slices with caramel dip, Tart Apple Slices with caramel dip,
Late in 2011, Crunch Pak announced that it was launching single-serve DipperZ in four combinations: Sweet Apple Slices with caramel dip, Tart Apple Slices with caramel dip,