- THE MAGAZINE
State of the Industry
Chefs and restaurateurs are culinary curators of our time, collecting recipe ideas and ingredients to create menu items that entice their patrons with the temptation of culinary adventure. There is a lot more happening in restaurants than convenient, quick-service to fuel a busy lifestyle.
Foodies and food traditionalists may share the same demographic profile, but they have very different relationships with food.
Growing up, we were all told to eat our fruits and vegetables. “Carrots improve eyesight and spinach makes you big and strong.” But, there are easier—and tastier—ways to meet your daily recommended requirements of fruits and vegetables, and today’s frozen food processors have the solution.
To be almighty, one must be powerful and intense, much like today’s new dips, spreads, hummus and salsas.
Although the frozen desserts category once struggled to survive in a world where consumers traded in their coveted sweets for an extra serving of fruits and vegetables, it sure has made quite the comeback.
Despite the recession, the breakfast foods category experienced a 20% increase in sales from 2007-2011, rising from $10 to $12 billion, according to Chicago-based Mintel. The study also forecasts continued growth, with the category expected to grow nearly 26% by 2017.
Energy drinks used to be feature all the powers, with their high levels of stimulants and caffeine. And, it seemed as though they were poised to take over the world.
Moooove over dairy products of the past. From yogurt and ice cream to cheese and milk, some costumed crusaders are charging through the dairy aisles, bringing exotic flavors, better-for-you flavor profiles and the message that any time is dairy time.
When the economy took a nosedive, consumers traded in retail frozen pizzas and their frozen baked counterparts for a sit-down meal at the local restaurant. Fast forward to today, and consumers are trading back their restaurant menus for a frozen pizza on the couch.
Individually, appetizers such as egg rolls, side dishes such as French fries and snacks such as bite-sized meatballs are armored with the right ingredients and flavor profiles to take over the industry. But together, they pose as an even bigger threat, teaming up to take over the refrigerated and frozen food aisles.