NAFFS Newswire - February 15, 2006
West Coast Flavor Industry Forum; Restaurants and Foodmakers Spice Up Their Menus; FDA Proposes Revision on Color Additives; AC Nielsen Predicts Trends for '06; and more.
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Thursday, February 16, 2006
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REGISTER FOR WEST COAST
FLAVOR INDUSTRY FORUM
Don’t miss out on the valuable information being presented at the “6th Annual West Coast Flavor Industry Forum” at the Hyatt Regency Orange, Garden Grove (Anaheim), California on Thursday, March 23. NAFFS, in conjunction with the Society of Flavor Chemists and the Chemical Sources Association, has put together a great program packed with information.
The program begins at 12 noon and includes a networking lunch and closing reception. Attendees will hear:
Margaret Lawson of T. Hasegawa will discuss the many influences affecting the food stream. Attendees will learn about global food trade, food safety and defense, minimum food standards, evolving consumer expectation, culinology, product development and more! Terry Van Winkle of TIC Gums will talk about the application and future of the next generation of gum products. Attendees will hear about sourcing, production and influence of chemical structure, functions and applications of hydrocolloids including demos and a new modified Gum Arabic. Tony Moore, Jeff Rakity and David Wolfenberger of Moore Ingredients will provide an overview of ingredients including extracts, distillates, isolates and natural aroma chemicals available for use in formulating Certified Organic products. This demo includes Certified Organic Citrus Isolates and Certified Organic and Fair Trade Certified Tea and Coffee Extracts. Dr. Cornelius Hugo of AIB International will explore the latest standards for food safety and demonstrate how food safety audits can help to minimize risks. Attendees won’t want to miss hearing the components of food safety that need to be in place in order to have confidence throughout the supply chain.
The hotel is conveniently located less than one mile from the Anaheim Convention Center.
Meeting attendees can save $500 on registration for the Nutracon Conference!
A travel discount has been negotiated with Continental Airlines. Continental offers discounts off published fares of 2 percent to 15 percent or zone fares. Complete details are available on the registration form online at www.naffs.org. FOODMAKERS AND RESTAURANTS
TURN UP THE HEAT In 2005, menu items described as "spicy" were added at 23 percent more fast-food restaurants and 45 percent more fine-dining spots than in 2004, according to a report by Mintel.
McDonald's is now offering a Spicy Premium Chicken Sandwich at all locations nationwide. "Spicy has become mainstream," says Ralph Alvarez, president of McDonald's North America. McDonald’s also offers a chipolte dipping sauce and may be coming out with a spicy breakfast sandwich later in the year.
Nearly 900 products that call themselves "spicy" or "hot" have been introduced in the past two years, Mintel reports. Major foodmakers — from Kraft to Cadbury Adams — are mixing spicy ingredients into products from cheese to chewing gum.
What is driving this sudden demand for more spice? The report attributes the nation's growing ethnic mix, a more well-traveled public with an increasingly educated palate, and diet plans that advise dieters to cut back on fat but add spices for flavor. "The U.S. palate now understands spicy," says Lynn Dornblaser, director of Mintel's custom solutions group.
How are foodmakers responding? Kraft plans to introduce a thin-crust version of California Pizza Kitchen Hot & Spicy Sausage Pizza and a new Bulls-Eye Smokin' Chipotle BBQ Sauce. Kettle Foods has introduced Spicy Thai chips and is considering a Spicy Mary chip with Bloody Mary flavoring. Since Cadbury Adams’ Dentyne Fire gum was such a big hit, they have just introduced Dentyne Fire mints. And Blue Bell Creameries recently created a Southwest ice cream line. FDA PROPOSES REVISION
ON COLOR ADDITIVES The Food and Drug Administration is proposing to revise its requirements for cochineal extract and carmine by requiring their declaration on the label of all food and cosmetic products that contain these color additives. The proposed rule was issued in response to reports of severe allergic reactions, including anaphylaxis, to cochineal extract and carmine-containing food and cosmetics. FDA says the revision would allow consumers who are allergic to these color additives to identify and avoid products containing them. Allergic reactions to cochineal extract and/or carmine have occurred in a variety of foods such as grapefruit juice, popsicles, candy, yogurt and artificial crabmeat. Comments may be submitted to FDA by May 1.
ACNIELSEN PREDICTS FIVE
KEY TRENDS FOR 2006 ACNielsen has announced five predictions for the coming year in health and wellness, retail, beverage alcohol and Boomers. -
The Next Low-Carb Craze? “Low GI” products are the next nutritional buzz; also antioxidants will grab double-digit increase in sales. As consumers continue to obsess over their health, expect a surge in food and beverages touting low glycemic index (GI) claims.
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Look for dollar stores to transcend their dollar position in 2006. Dollar stores have an opportunity to seize market share from other value retailers by expanding their price point and offerings. Expect them to become mini super-centers by introducing non-traditional products, including fresh and frozen sections.
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Beer will regain momentum through innovation. This year beer will undergo a major makeover as manufacturers attempt to revive waning sales by changing the way people think about beer. Consumers have demonstrated a desire for experimentation and brewers are responding. Expect to see a slew of flavoring innovations designed to broaden the appeal—and usage occasions—of beer. Robust flavors like bourbon cask ale, winter ale and pumpkin spice are targeted toward core beer drinkers, while milder flavor-seekers will be pleased to see the continued launch of seasonal beers such as blueberry, strawberry passion and citrus. In addition to new flavors, watch for continued packaging innovations.
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Marketers will need to recognize and cater to the different age groups within the Boomer generation in order to stand apart from the competition. While the first Boomers are turning 60 and entering retirement, younger boomers are still busy juggling families and careers. Expect to see a subtle “Boomer Backlash” from young Boomers who do not relate to the advertising tactics aimed at Boomers entering their golden years. Marketers that give both the older and younger Boomers the attention they each deserve will ultimately be the ones who win the marketing war and big Boomer dollars.
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The grocery channel will continue to evolve to focus on service rather than convenience. Trips to the grocery store have been declining in recent years as consumers flee to category killers, mass merchandisers and supercenters. The return of customer service will extend beyond health and wellness, fueled by technology. With front-of-store applications, such as scanners and self-checkout becoming commonplace, look for savvy retailers to place experienced employees in the aisles, assisting customers with purchasing decisions and recommendations. Whether helping someone read a label, reaching for a product on a high shelf or recommending a wine to pair with an entree, more assistance will be available throughout the grocery store.
March 23 – NAFFS California Meeting, Hyatt Regency Orange, Anaheim, Cal. April 25 – NAFFS Technical Meeting, Edison, N.J. October 12-15 – NAFFS 89th Annual Convention, The Resort at Longboat Key Club, Longboat Key, Fla.
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