SALES & MARKETING: ALCOHOL CONSUMPTION AT RESTAURANTS INCREASES RATINGS

ALCOHOL CONSUMPTION AT RESTAURANTS INCREASES RATINGS

Published November 27, 2013 in Food Product Design

Posted in News, Foodservice, Restaurant, Fast Casual, Alcohol, Beverages, Wine, Beer, Consumer Panels, Consumer Preference, Market Research, Market Trends, Demographic

Chicago —Adult beverage consumption at leading chain restaurants is associated with higher ratings of the overall experience and stronger loyalty to that restaurant, according to a new report from Technomic.

The report, "Adult Beverage Consumption at the Leading Restaurant Chains," shows how adult beverage consumption across 40 casual-dining and fast-casual restaurants is associated with higher ratings of the overall experience and stronger loyalty to that restaurant.

"These restaurants provide a place where consumers can relax and enjoy an adult beverage, and in turn, this simple hospitality influences the consumer's perception of the whole experience," said Donna Hood Crecca, senior director, adult beverage resource group, Technomic.

More than three-fifths (61%) of consumers who ordered an adult beverage at a leading chain restaurant gave their visit an "excellent" rating, compared to 55% of those who did not order an adult beverage.
Two-fifths of adult-beverage consumers strongly agree that they will return to that restaurant in the near future (42%) and recommend the concept to friends and family (40%), compared to 39% and 37% of consumers overall.

Two-fifths (43%) of those who consumed an adult beverage while standing and waiting for a table strongly agree that the restaurant they visited was the right place for that specific occasion. These consumers also indicate higher overall visit satisfaction than any other group, with 65% saying that their last visit was excellent.

While more consumers ordered beer than mixed drinks or wine on their last restaurant visit, consumers who ordered mixed drinks are most likely to strongly agree that they'll return to the restaurant (45%) and recommend it to others (44%).

Further, consumers tend to eat more on the days they drink alcohol—men take in about 400 more calories and 300 for women.

Sources:

• PR Newswire: Technomic Data Links Adult Beverage Consumption at Restaurants with Customer Satisfaction

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NEW PRODUCT DEVELOPMENT: LOWER-SODIUM PROCESSED MEAT—IS IT POSSIBLE?

LOWER-SODIUM PROCESSED MEAT—IS IT POSSIBLE?

Published November 27, 2013 in Food Product Design

Posted in Articles, Meat Products, Low Sodium, Sodium

By Donna Berry, Contributing Editor

The Centers for Disease Control and Prevention (CDC), Atlanta, believes that if manufacturers of the top-10 categories of foods responsible for 44% of people’s sodium intake were to reduce the sodium content of these foods by 25%, they could help prevent an estimated 28,000 deaths annually. With CDC having identified cold cuts and cured meats, as well as fresh and processed poultry, as two of the top-10 categories, processed-meat manufacturers are stepping up to the challenge.Most health and nutrition authorities believe the majority of Americans consume too much sodium. This excess, of what is actually an essential mineral to the human body, is associated with raising blood pressure—a major risk factor for heart disease and stroke, the first and fourth leading causes of death, respectively, in the United States.

This might help the U.S. health outlook, as consumers are reading ingredient labels and making choices based on sodium content. “In researching health-and-wellness trends, we found that about half of consumers surveyed look at sodium levels when it comes to processed meat products," says Peter Gottsacker, president, Wixon, St. Francis, WI.

Wesley Osburn, associate professor, processed meats, Department of Animal Science, Texas A&M University, College Station TX, says: “Manufacturers of processed meat products are working diligently to develop strategies to reduce the total sodium content due to both consumer demand and pressure from health and regulatory agencies. The problem is that sodium chloride, also known as salt, is one of the most frequently used ingredients in meat processing. It affects flavor, texture (water and fat binding) and shelf life (lowering the water activity) of meat products.

“The challenge for processed-meat manufacturers is to identify innovative ingredient combinations and/or processing technologies that allow for sodium reduction or replacement with minimal or no negative impact on meat product attributes," Osburn adds.

Salt is necessary
By design, processed meats would not be “processed" if salt wasn’t part of the formula. “Salt is one of the basic ingredients, next to the meat itself, and has a wide variety of functional roles," says Nadeen Myers, food technologist, applications research and technical support, ICL Food Specialties, St. Louis, MO.

According to Osburn, the three primary functional properties of raw-meat materials are water-holding capacity, fat emulsification and protein gelation. “And salt plays a critical role in ensuring these functional properties are attained for processed meat manufacturing," he says.

“To increase the water-holding capacity of meat, the space between the myofibrillar proteins must be increased. Salt does this..

“The addition of salt and water solubilizes myofibrillar proteins," Osburn adds. “This process unfolds the protein structure, exposing both hydrophilic and hydrophobic sites to create a protein film to encapsulate the fat particles to bind fat and added water, also known as emulsification."

And finally, protein gelation occurs when the solubilized myofibrillar proteins undergo a structural change, forming a three-dimensional gel network that immobilizes water. “During the comminution phase (particle-size reduction) for the manufacture of sausage products, water binding is influenced by the addition of salt and the degree of tissue disruption and protein hydration, or swelling," Osburn says.

Ingredient strategies
Salt has proven functionality in processed meat products. And while developers have a range of ingredient solutions to help reduce salt and other sodium-containing ingredients, finding the right mix takes time and effort, according to Matthijs Bults, business development manager, Akzo Nobel Functional Chemicals B.V., The Netherlands. He explains that strategies include simply reducing sodium-containing ingredients, replacing sodium with other minerals, using different crystal forms of salt, using aromas associated with salt, enhancing flavors, masking flavors and adding new flavors.

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INCREASED CROP FREQUENCY MAY BOOST FOOD SUPPLY

Published November 27, 2013 in Food Product Design

Posted in News, Agriculture, Science & Research, Crop, International, Water, Sustainability, Fruit, Fruits / Vegetables, Vegetable, Grains, Grains / Pasta / Tuber, Corn, Soy

MINNEAPOLIS—Harvesting existing cropland more frequently could substantially increase global food production needed to feed the growing population without clearing more land for agriculture, according to a new study published in the journal Environmental Research Letters.

Researchers at the University of Minnesota tracked global harvest trends of 177 crops between 1961 and 2011, and found that the total amount of land harvested increased four times faster than the total amount of cropland between 2000 and 2011, suggesting that harvest frequency was on the rise.

To determine whether or not existing arable lands are capable of getting more frequent harvests, researchers introduced the "harvest gap"—the difference between actual per-year harvest frequency and the maximum potential frequency. Researchers estimated that on average an extra harvest is being missed globally every two years due to the presence of this harvest gap.

Africa, Latin America and Asia have the highest concentration of potential harvest gaps. Brazil, for example, which on average harvests its croplands nearly once per year, has a harvest gap of 0.9, suggesting that on its current arable lands a second harvest is possible each year. Closing the gap would boost crop production on existing croplands without resorting to further clearing for agriculture. Increased harvest frequency also holds potential for mitigating risk under a changing climate. Worldwide, the researchers found that closing harvest gaps worldwide could theoretically boost production more than 44%.

In addition, researchers said that efforts to increase crop harvest frequency must also be wary of leading to deterioration of soil, water and the agricultural land base. "Depending on local environmental conditions, agronomic practices and social contexts, increasing cropland harvest frequency could present a short-term gain in crop production, with long-term losses in agricultural yields and environmental conditions. Only if increasing frequency of harvests can be done sustainably is this strategy a potential way to address some of the challenges of crop production and food security," researchers said.

Localized studies suggest that farmers around the world already are benefiting from increasing the number of harvests. Countries in which cropping frequency already is increasing include Brazil, India and China.

Sources:

• University of Minnesota: Increasing cropping frequency offers opportunity to boost food supply

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NUTS AMONG TOP 10 SNACK FOODS

Published November 27, 2013 in Food Product Design

Posted in News, Market Research, Market Trends, Consumer Panels, Consumer Preference, Nuts, Nuts and Seeds, Healthy, Healthy Foods, Weight Management, Nutrition, Diet, Snack Foods, Convenience Foods, Proteins, Demographic, Natural, Breakfast, Satiety, Retail

CHICAGO—Nuts rank among the top 10 snack-oriented convenience foods for U.S. consumers motivated by health and weight needs, according to new market research from the NPD Group.

NPD's report, "Snacking in America," found nuts are eaten throughout the day by health- and weight-conscious consumers who want a nutritious, natural, better-for-you snack. Consumers who are motivated to choose nuts and other better-for-you snacks based on health and weight needs tend to be seniors, empty nesters, adult females and higher-income households. 

The consumption of nuts is not limited to the health- and weight-conscious. Seventy-seven percent of U.S. households have nuts or seeds on-hand and 19% of individuals eat nuts at least once in a 2-week period, research shows. Nuts are consumed primarily as an in-home snack but are often incorporated into morning, lunch and dinner meals. Nuts are also popular among consumers looking for a filling or quick grab-and-go snack.

“Whether to meet the needs of the health- and weight-conscious, or as an easy grab-and-go snack, nuts are a popular choice among snackers," said Darren Seifer, food and beverage industry analyst. “Food manufacturers and retailers have a variety of options and audiences for marketing nuts."

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HEALTH ALERT: 3 FACTORS DETRIMENTAL TO OBESITY-RELATED HEART DISEASE

3 FACTORS DETRIMENTAL TO OBESITY-RELATED HEART DISEASE

Published November 25, 2013 in Food Product Design

Posted in News, Science & Research, Weight Management, Obesity, Healthy, Nutrition, Diet, Blood Pressure, Heart Health, Cardiovascular, Glucose, Cholesterol, International, Demographic, Cancer,Diabetes

BOSTON—High blood pressure, serum cholesterol and blood glucose explain approximately 50% of the increased risk of heart disease and three-quarters of the increased risk of stroke among overweight or obese individuals, according to a new study published in the journal The Lancet.

Researchers at Harvard School of Public Health (HSPH), Imperial College London and the University of Sydney considered blood pressure, cholesterol and glucose in a pooled analysis of 97 prospective studies—which enrolled 1.8 million participants globally—to provide a comprehensive look at heart disease risk factors in overweight or obese persons.

They found high blood pressure, serum cholesterol and blood glucose explain up to half of the increased risk of heart disease and three-quarters of the increased risk of stroke among overweight or obese participants. High blood pressure poses the biggest risk of the three metabolic factors examined, accounting for 31% of the increased risk of heart disease and 65% of the increased risk of stroke among overweight or obese individuals.

"Our results show that the harmful effects of overweight and obesity on heart disease and stroke partly occur by increasing blood pressure, serum cholesterol and blood glucose," said senior author Goodarz Danaei, assistant professor, global health, HSPH. "Therefore, if we control these risk factors, for example through better diagnosis and treatment of hypertension, we can prevent some of the harmful effects of overweight and obesity."

Worldwide, obesity has nearly doubled since 1980, according to a previous study by the research team, and more than 1.4 billion adults ages 20 years and older are overweight or obese. Health 
consequences of overweight and obesity include heart disease and stroke—the leading causes of death worldwide—diabetes and several types of cancer. The researchers had also previously estimated that 3.4 million annual deaths are due to overweight and obesity.

Sources:

• EurekAlert: Lowering 3 risk factors could cut obesity-related risk of heart disease by more than half

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HEALTH ALERT: LOW-CARB PRODUCT LAUNCHES INCREASE 95% IN EUROPE

LOW-CARB PRODUCT LAUNCHES INCREASE 95% IN EUROPE

Published November 22, 2013 in Food Product Design

Posted in News, Market Research, Market Trends, International, Carbohydrates, Proteins, Fortification,Functional Foods, Grains / Pasta / Tuber, Pasta, Bakery / Cereal, Bakery, Cereal, Bread, Snack Foods,Convenience Foods, Bars, Beverages, Dairy, Yogurt, Fish, Seafood, Meat Products, Processed Meats,Egg, Satiety, Weight Management, Obesity, Mintel, Natural, Milk, Sports Nutrition, Frozen / Refrigerated Foods, Refrigerated Foods, Frozen Foods

PublishedCHICAGO—New food and drink product launches with "low carb" claims in Europe have increased 95% between 2008 and 2013, suggesting the low-carb trend may be back in action and with support from high-protein claims, according to new market research from Mintel.

Ten percent of new low-carbohydrate food and drink launches were pasta products, 10% baking ingredients or mixes, 9% bread and 8% snack, cereal and energy bars. The top three countries in Europe for new low-carbohydrate food and drink product launches are France (17%) followed by Germany and Spain, accounting for 15% of NPD share respectively.

Research shows high protein is aiding the comeback of the low-carb trend, with European new product launches in the food and drink category carrying both a low-carb and high-protein claim growing 57% between 2008 and 2013.

New product launches with high protein claims have tripled over the past five years in Europe with a 260% increase in high-protein product launches in 2013 compared with 2008, driven by snacks, yogurt and prepared meals. This year in Europe, of total new product introductions making a protein claim, snacks accounted for 24%, dairy 20% and processed fish, meat and egg products 15%.

Protein's satiety benefits constitute as an important component in weight management; research shows new products launched in Europe carrying high-satiety claims grew 164% between 2008 and 2013.
"As well as communicating the low-carb content of the products, the presence or absence of other nutrients is also highlighted, with high-protein claims positioning products as more than just low-carb alternatives," said Laura Jones, food science analyst, Mintel.

In addition, there is also opportunity for further growth for high-protein products—for example, 66% of Polish, 61% of Spanish, 51% of Italian and 51% of German and 48% of French consumers would be interested in trying high-protein bread.

Meanwhile, dairy products are a good source of natural protein that has served as a base for high-protein claims, with milk gaining recognition over the past few years as an ideal sports drink. Indeed, 52% of Italian consumers, 49% of French, 45% of Spanish and 37% of Germans think milk is good to drink during exercise. Meanwhile, 20% consumers in the United Kingdom think milk is good to drink during and after sports activity.

Sources:

• Mintel: The low carb comeback – low carb food and drink products double over past five years

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ENTREPRENEUR: Want to start a business? Why you shouldn’t wait for a ‘eureka’ moment

Want to start a business? Why you shouldn’t wait for a ‘eureka’ moment

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Sarah Lambersky | 18/09/13 7:00 AM ET
More from Sarah Lambersky

FilesIs it necessary to have a eureka moment before jumping into action?

 
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I propose to banish the imagery of the light bulb often associated with entrepreneurs.  Search “entrepreneur” in the image section of a search engine and light bulbs will fill the result page.  While helpful to create ambiance in a room, light bulbs put undue pressure on the entrepreneur who is already charged to identify an idea worthy of germination.

“Eureka!” is another word on my hit list. It describes the feelings of elation one experiences on having a new insight or idea.  Is this sudden recognition really what happens before we crown ourselves entrepreneurs and build business empires?

Is it necessary to have a eureka moment before jumping into action? I suppose it happens for some entrepreneurs, but I’m not one of them.

I deviated from the conventional path of employment in favour of embracing the roller-coaster ride of launching a startup; all without having an idea. To add another dimension of complexity, instead of staying local where my roots and networks are, I left Canada and crossed the Atlantic to pursue my entrepreneurial journey. In this blog “From the Desk of a GenY Bootstrapper,” I will take you with me as I move through the stages of building a startup, sharing experiences, tips to help you move through challenging periods, book and article recommendations for learning and inspiration and anecdotes revealing the less talked about emotional aspect of this lifestyle.

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• Your business cheat sheet: 101 tips to start your own successful company
• Copy these 10 things one startup founder is doing right

One year and one month ago from a simple Ikea desk in my home office in Prague, I launched Countlan, a quarterly digital magazine that explores how people around the world entertain at home. There was no jolting insight. Countlan did not emerge from reading a magazine where I suddenly exclaimed, “that’s what I am going to do,” nor was it a natural career progression stemming from years of experience in the publishing or media industry.

The pressure to come up with an idea can be overwhelming, particularly if you want to put something in motion sooner than later or have watched one too many episodes of CBC’s Dragons’ Den.

A friend recently confided she has strong entrepreneurial inclinations but has not acted. I was rather bemused by her concluding remark:  “I just wish I would wake up one day with a eureka moment!” It was as if having a eureka moment was like the start of a race. Until the buzzer goes, you must wait behind the starting line on the ball of your feet, finger tips down.

My friend has spent several months mulling over potential industries and verticals where she could focus her brain power and make an impact. Furthermore, she has narrowed her focus to the health and wellness sector, an area that is both meaningful and stimulating for her. She is already doing it: she has a direction, and just needs to keep exploring, and let her ideas marinate a while longer.

When I’m asked how I launched my startup, I feel as if people are waiting to hear: “It happened on this day, after I saw a moose, ate an ice cream and had a eureka moment.” What I can say with certainty is the magazine I spend my days and nights fussing over is the culmination of many years of thoughts, experiences and character traits that were marinating subconsciously together; sloshing around my right cerebral hemisphere.

There was no light bulb. The only immediacy was to act.

I echoed a similar message to a group of entrepreneurially curious undergraduate students who were eager to start something of their own but did not know what. Thinking about a business idea means you have taken your first entrepreneurial step and put the wheels in motion. There will come a time when the idea must evolve from a thought to an assessment of the marketplace, but taking a critical look at your environment where you are able to articulate why offering a different solution may be interesting to pursue is a great start. No light bulb required.

Sarah Lambersky is the co-founder and editor of Countlan Magazine.  

Check out my new e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"

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