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National Restaurant Association Talks 2014 Food Trends

National Restaurant Association Talks 2014 Food Trends


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Sustainability and gluten-free food will remain popular, they predict

Gluten-free items will continue to be trendy, they predict.

The National Restaurant Association (NRA) has its finger on the pulse when it comes to identifying key food trends for the upcoming year.

A main theme even throughout its top 10 list is eating locally and sustainably. “Sourcing local generally has its roots in a desire to support local businesses and family farms,” Annika Stensson, senior manager of research, NRA, told us. “From a consumer standpoint, ‘local’ is also often synonymous with ‘fresh’ which has palate appeal for many.”

Stensson also explained that as far as the trend of sustainability is concerned, it has become the central way of doing business in the restaurant industry, particularly when it comes to water and energy conservation. “It’s now gaining a firmer hold in the culinary world when it comes to ingredients and food waste reduction,” she pointed out.

Another trend showing up twice on the top 10 list is related to the gluten-free lifestyle. One main trend is gluten-free cuisine and the other is the rise of non-wheat noodles and pasta, such as quinoa, rice and buckwheat, on many restaurant menus.

The NRA attributes the rise in the gluten-free food trend to the heightened awareness of food allergies and gluten intolerance over the last several years. “Restaurants are ramping up their efforts to accommodate these diners, fueling the overall trend,” said Stensson.

The NRA surveyed nearly 1,300 professional chefs who are members of the American Culinary Federation.


‘Gluten Free’ Among Top Food Trends of 2014?

This transcript has been automatically generated and may not be 100% accurate.

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Essential Resources

Future 50 (2020)

Top 500 Chains

Top 100 Independents 2020

See the full ranking of the Top 100 concepts, which account for more than $1.8 billion in annual revenue, and learn how they are putting hospitality first.

50 Great Ideas (2020)

Headspinners & Nightmares

Peter Romeo highlights the moments restaurateurs miss at their own peril

COVID One Year Later

As restaurants begin to reemerge, one year since it all began, Restaurant Business takes stock of the massive changes the virus has brought.

Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows.


Post-Pandemic Food Trends: A Swing Back to Exploration

It might take some time, but customers will get there.

When Modern Market Eatery started offering its new sous vide, garlic-rosemary, grass-fed steak sandwich, the menu simply called it a Steak Sandwich. The simple description wasn’t to save on word count, but to put guests at ease. Throughout the pandemic, consumers were hardly in a position to gravitate toward the unknown, and preferred to retreat from travel—both at home and on the plate.

This move from Modern Market was hardly an isolated instance of adjusting to new menu demands during the pandemic and pivoting to comfort over adventure. But as the pandemic winds down, restaurants are increasingly considering the future of flavor and what consumers might demand as normalcy gradually returns.

Nate Weir, vice president of culinary at Modern Restaurant Concepts, oversees menu development for fast casuals Modern Market and Lemonade. Before COVID-19, Weir was looking to implement more exploratory foods and offerings for the health-forward concepts, but the pandemic brought a resurgence in classics rather than palate-expanding flavors.

“What we found is that our core items have continued to do pretty well,” Weir says. “The narrative, I think, is that people were looking for some comfort and some familiarity, and were maybe being a little less adventurous overall. That seemed to continue throughout the rest of last year.”

At both Lemonade and Modern Market, consumers also gravitated toward some indulgence. As such, Weir says the group has made an effort to incorporate more luxurious options to its menus, like a Nutella & Maldon rice crispy treat and a Strawberry Nutella Liege Waffle.

Gen Z and millennial research group YPulse backs Weir’s observation about the move toward more comforting foods. It found in a 2020 survey that 69 percent of respondents believed indulgent food was their salvation in an anxious year. However, the study also found that 83 percent of respondents were eager to return to healthier eating. Weir noticed this health trend within his concepts as well, and says fulfilling the needs of these two seemingly opposite demands post-pandemic requires a delicate balance.

Nutritious foods will play a pivotal role in Modern Restaurant Concepts’ post-pandemic offerings. But instead of explicitly calling out certain dishes as “healthy,” the restaurants will give consumers the option to modify indulgent items, such as substituting cauliflower rice into Modern Market’s Mediterranean steak bowl.

Substituting cauliflower rice into Modern Market’s Steak Bowl fulfills consumers’ desire for healthy yet familiar dishes.

“As people start to re-engage with their favorite restaurants and re-engage with the industry and get back out there, I think you really want to focus on things that are going to resonate with people,” Weir says.

Chef John Russ, owner of San Antonio–based Clementine, believes the necessary surge in home cooking due to stay-at-home orders will change what guests expect from their favorite restaurants. It’s already changed how he approaches menu innovation. Last summer, his concept rolled out meal packages for its guests, with menus that changed on a daily basis. While serving multiple-course meals consisting of new flavor combinations was exhausting for the Clementine team, Russ says he noticed an appetite for novelty from customers.

“Anyone who had money wanted to feel something, because they weren’t able to feel anything outside their house,” he says.

This surge in exploration extended to the wine menu, too. Whereas French and Californian wines usually held guests’ attention, Russ says, he’s noticed increased demand for Italian and Spanish brands compared with pre-COVID levels. “[People] want to try new foods. They want to try new things, they want to experiment with recipes, and they want to talk to the chefs about how they’re going to get better,” Russ says.

To accommodate this momentum toward more adventurous foods, Russ is only keeping three items from his past menu and revamping the rest, as he says guests are tired of the same tried-and-true fare. He thinks people are hungry for more aggressive foods and less subtlety in their meals, and plans to bring more audacious flavors to the table—like, say, Sichuan peppercorns.

But Liz Moskow, flavor expert and vice president of brand development at online ordering platform Ordermark, says this swing toward exploration and new flavors isn’t going to happen right away.

“I don’t think it’s going to swing the pendulum in the opposite direction immediately. If you were asking me about trends in the next year or two, I would say people are going to get really interested in their food exploration again,” she says. “But right now I think it’s going to still stay in that layer of uncertainty.”

Take the classic soup and bread combination. With consumers still hesitant to explore new dishes, Moskow predicts global renditions like tikka masala and garlic naan—which have already established some familiarity in the U.S.—will become more popular. She suggests quick-serve operators find ways to incorporate new flavors without going too far into unfamiliar territory full-service brands, meanwhile, can take advantage of consumers’ pent-up demand for custom, shareable experiences. She points to experiences like polenta pours—in which servers pour polenta directly on a table and piles it with toppings—as an example.

Moskow says the future is bright as it relates to flavor trends. The pandemic forced brands to build digital muscle, which they could in turn use to introduce innovative flavors through channels like delivery-only and ghost-kitchen platforms. “When one trend starts to decline, it might get tweaked into something else,” Moskow says. “Maybe that trend has a better opportunity to adapt than it does to just die.”

As for pre-pandemic trends that won’t be making a reappearance, Moskow foresees less attention on the extreme ends of the diet spectrum. She’s noticed a polarity between people wanting to pamper their palates and those going on strict health diets. After the pandemic, people will, naturally, be eager to come together over meals. And those who adhered to strict diets while they were quarantined at home may be tempted to dine out, even the fare doesn’t perfectly follow their regimen.

Meanwhile, Moskow also predicts the disappearance of the other side of the spectrum, where overindulgence-saturated Instagram feeds with over-the-top food in excessive quantities. The pandemic will likely bring a happy medium.

“If anything, COVID has taught people that you just never know. Life is not certain—anything is around the corner,” she says. “I think this sort of a ‘joie de vivre’ and ‘seize the day’ mentality is going to come back into food, and people are just going to look to enjoy food on a regular basis.”


Food trends through the ages and what to expect next

It seems like every month there’s a new food trend in the works. We’ve got the primer you need to impress your friends with your knowledge of food trends and keep 2014’s hottest foods on the flat top.

The 2000s are definitely the age of the foodie. But what foods were trendy when your mom was a kid? Or your grandma? Bon Appétit took a look at food trends through the ages, and you won’t believe its findings.

The Roaring 󈧘s: Enter the fruit cocktail

It seems Prohibition put a bit of a damper on the popular amuse-bouche of oysters with Champagne. Instead, creative hosts decided that if life gave them lemons, they’d make a fruit cocktail garnished with marshmallows or confectioners’ sugar. It’s probably best not to serve an aphrodisiac with an inhibition kicker before dinner anyway.

The Dirty 󈧢s: Jell-O salad is born

The obvious solution to getting bored with fruit cocktails was clearly to mold Jell-O into fancy-schmancy shapes and dropping fruit, veggies, nuts and more into it. In fairness, entertainment was probably at a premium during the Great Depression, so a dessert that jiggled at least had some additional entertainment value.

The Fighting 󈧬s: Order the Spa-a-a-am, order the Spa-a a-am

Quick! What happened on Dec. 7, 1941? The attack at Pearl Harbor marked the beginning of the U.S.’s involvement in World War II. What does this have to do with food trends? Everything. Spam was created as a convenient way to feed soldiers, but it also turned out to be pretty darn popular stateside.

The Nifty 󈧶s: Casseroles are king

After WWII ended, the casserole became the go-to easy-to-prepare dish for the working gal and a fun way to experiment with new flavors for the ladies who chose to go back home.

The 󈨀s: NASA-inspired edibles

Potato flakes, instant coffee and (rejoice!) Tang became all the rage during a decade when astronauts were the ultimate heroes.

That 󈨊s Food: Fondue

Fondue has seen a slight resurgence in recent years, but it’s hard to separate it from the images of shag carpet and lava lamps.

The “Me” 󈨔s: Pasta salad

Pasta salads are a quick and easy side when a shoulder-pads-wearing working girl needs to bring one to the church picnic, especially with all the new dressing options.

The Networking 󈨞s: Fat-free and fab

During the time when computer games replaced playing outside, it’s no surprise the food focus was on things one could easily enjoy while helping Link rescue his Princess Zelda. Thus the boom in diet snack foods (remember Olestra?) and fun and flavorful drinks like Orbitz and Clearly Canadian.

The New Millennium

At the turn of the century, the excess of the previous decade led to a food revolution of the dietary kind. Atkins, Slim-Fast, the Cookie Diet, the Grapefruit Diet, the Chicken Soup Diet, South Beach, the Hollywood Diet and more were fad diets with varying levels of success (and health concerns) that took hold as celebs’ flawless physiques continued to be the focus of now near-instantaneous internet news reports.

But a new movement also took hold: gourmet indulgence in the form of things like foams à la Marcel Vigneron, sushi, high-end beef cuts like Kobe and even organics and superfruits and superveggies.

In the second decade of the millennium, we really started experimenting. Bacon isn’t just for breakfast anymore &mdash sometimes it’s for dessert. We’ve seen the rise of Sriracha sauce, gourmet cocktails, food truck food and ethnic and fusion concoctions, among others.

What’s in store for 2014?

The National Restaurant Association has released a culinary forecast for 2014, and according to it, there’s a lot in store for the gastronomically inclined.

We’re already seeing the Cronut be (thankfully) replaced by Chicago-style pizza &mdash even in The Big Apple &mdash but we think you should try these recipes to stay on the cutting edge.

Peruvian mussels with corn salsa

Based on these trends: Peruvian cuisine, ethnic-inspired appetizers, sustainable seafood, locally grown or organic produce.

Get the recipe >>

Garlic kale pasta

Based on these trends: Dark greens, simplicity, back to basics.

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Flourless cloud bread recipe

Based on these trends: Gluten-free cuisine, alternative sweeteners.

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4 Summery iced tea cocktails

Based on these trends: Specialty iced tea, culinary cocktails.

Get the recipe >>

Cucumber and smoked salmon bagel sandwiches

Based on these trends: Smoked foods (especially if you smoke it yourself), locally grown and organic produce.

Get the recipe >>

Healthy smoothies

Based on these trends: healthy kids’ food, dark greens, locally grown and organic produce.


Food Trends Spotted at the National Restaurant Association Show 2018

I just returned from roaming the exhibits at the National Restaurant Association Show 2018, which was right here in Chicago.

It’s a huge show and there’s so much to report on, and I hope to go back again in the next few days to visit more exhibits and attend some of the sessions before the end of the show. But for now, some of the major trends I spotted included plant-based protein, probiotics, fermented foods, craft coffee, tea (matcha and more), gluten-free and technology — from 3-D food printers to robotics. Food as experience and entertainment was huge, including #coffeeinacone — a South African company that sells what they describe as the world’s most instagrammable coffee.

There’s so much to share, but for today I’ll focus on some of the plant-based options and technology.

One of the most intriguing products I tried was from Ocean Hugger Foods. The CEO was on hand to sample Ahimi, the world’s first-plant-based alternative to raw tuna that can be used for sushi, sashimi, ceviche and poke bowls. It was quite tasty and surprisingly similar in taste and texture to tuna. It wouldn’t quite cut it for me, I love real tuna. But I liked the creativity and the passion of the founders.

The folks from Beyond Meat introduced their first plant-based sausage, which I tried during a press briefing in the morning with sauerkraut and it was delicious. The Beyond Sausage was one of the FABI Award winners this year, and their exhibit was consistently packed. Although not everyone was a fan. When stopping by the booth later after trying it earlier in the morning, I overheard some attendees who were standing in line for the brats that were on the grill. Once they found out they were “fake” they didn’t want to have anything to do with them.


The company behind Just Mayo introduced Just Scramble, a plant-based egg substitute made from mung bean. They also served an egg patty in an egg sandwich for the press briefing in the morning.

Looks like jackfruit is getting into foodservice. I saw several exhibits promoting this plant-based meat alternative and showcasing multiple applications, including jackfruit tacos.

Plant-based beverages were also featured in multiple booths, including this brand-new dairy-free yogurt drink from Califia. It’s made from almond milk with added probiotics. Look for it coming to a supermarket near you this summer.

Technology was a major focus at the show and there’s a session on the Future of Restaurants that I hope to attend. A German company called Procusini demonstrated their 3-D food printer that can make chocolate, marzipan, pasta and other customized creations.

Robotics are also moving into restaurants, including this “server” from Bear Robotics.


What's Next in Food Trends for 2014

The editors, cooks and food-curious experts at Food Network Kitchens are always looking for what's fun, delicious and next. It's become a given that food fans, chefs and media types of all sorts look ahead and share their expectations. From their glimpse into the 2014 crystal ball, here's a not-so-serious, definitely unscientific look at the food trends seen as up-and-coming.

"It's kind of a wild time in food, full of contradictions," says Katherine Alford, SVP of Culinary at Food Network. "On one hand people are more adventurous than ever. They're eating Korean and Szechwan, seeking out crazy-hot ghost peppers, and mixing and matching to make outlandish hybrids of comfort foods. But that's all balanced with a growing demand for food that matters more to our bodies' well-being and the planet's well-being, too." Recently and still coming, you can see an eclectic mix of comfort food and healthy food, plus local picks as well as far-flung favorites. "In the past few years we've upped our spices, eaten more veggies and grown to expect some playfulness on the plate," Alford says. "With all that, next year I'm keeping my eye on what's cooking right here in America's heartland. There is real excitement in the fresh voices cooking there. As for 2014, we hope what we found is inspiring with a little wishful thinking mixed in." Tell us what you're looking forward to as the next delicious food on your table in the new year.

After a year of Cronuts and ramen burgers, it's clear that America is no longer a melting pot it's a pastrami taco. Culinary mashups have been gathering steam since 2008, when L.A.'s Roy Choi first introduced kimchi to tortillas. Guy Fieri brought them to a mass audience with recipes like Cajun Chicken Alfredo and the Jambalaya Sandwich. Now mashups have moved into grocery stores and fast food with two prominent examples: Pringles' recent introduction of a mint-chocolate chip potato chip and Dairy Queen's new peanut butter-pretzel Blizzard. We live in a time of identity blending and cuisine blurring, when the mashup for the mashup’s sake dominates and matzo ball pho and kimchi quesadillas feel like authentic choices.

Look for: limited-time-only mashups hybrid cuisines in restaurants (Viet-Southern, Indian-Mexican, Thai-Nordic, Jewish-Japanese) sweet and savory collisions in the snack aisle salty desserts pretzel-crust pizzas birthday cake as a flavor beer-and-pretzel flavored confections popcorn flavored sweets black pepper chocolates miso butterscotch kimchi poutine.

Try these: Food Network Kitchens created a roundup of comfort food mashups just in time for winter 2014. Get cozy with s'more brownies, mac-and-cheese onion soup, Caesar salad pizza and more.


Once underrepresented in the US, Filipino cuisine is currently having its moment. Jollibee — the chain that's known as the "McDonald's of the Philippines — is expanding, and ube — a purple yam that's native to the Philippines — was everywhere this past year. From chicken and waffles to numerous baked goods, there's almost no food the root vegetable's purple color didn't touch. NYC-based Flip Sigi is another favorite among food Instagrammers, thanks to its tantalizing Filipino-style tacos, burritos, and sandwiches.

Filipino food was also named a top trend for 2018 by the National Restaurant Association.


National Restaurant Association Unveils Its Restaurant Industry 2030 Report

Today the National Restaurant Association, in partnership with American Express and Nestlé Professional, released its 10-year outlook report on the projected state of the restaurant industry in 2030. The report, 'Restaurant Industry 2030: Actionable Insights for the Future,' examines the key indicators shaping the future of the industry, identifies the most and least likely developments over the upcoming decade, and considers possible disrupters outside the industry that could transform it. The findings are based on input from a variety of restaurant sector experts, futurists, and government statistics.

Key economic projections for 2030 include:

  • Restaurant industry sales are expected to reach $1.2 trillion by 2030.
  • The industry workforce will likely exceed 17 million by 2030.
  • Total U.S. employment is projected to increase at an annual rate of 0.5% during the next decade.
  • Total U.S. employment is expected to increase 8.5% between 2018 and 2030.

&ldquoThe restaurant industry is at a crossroads as it finds ways to respond to consumer demand for meal and snack solutions away from home,&rdquo said Hudson Riehle, senior vice president of the Research and Knowledge Group for the National Restaurant Association. &ldquoRestaurant owners are swiftly adapting across their businesses to meet the wants and needs of guests. The radical transformation of the last decade will change the way the industry operates going forward. It&rsquos exciting to ponder how the industry will grow and transform over the next 10 years, and consider how the Association can best support the industry in capitalizing on these opportunities.&rdquo

The definition of &ldquorestaurant&rdquo will change as off-premises continues to drive industry growth.

Over the next decade, technology and data will become a greater focus for restaurants as they adapt to growing consumer expectations in the on-demand world. Guests will expect a seamless digital experience and want their preferences known at each interaction with a restaurant. As off-premises traffic and sales continue to accelerate, consumers will place a heightened importance on experiential dining for on-premises occasions. Areas to watch include:

  • A greater proportion of meals will no longer be cooked at home, lending to the continued rise in delivery, virtual restaurants, subscription services, and grab-and-go at retail locations.
  • Cloud kitchens will continue to grow, fueled by the expansion of centralized kitchens and the growth of online, delivery-only brands.
  • Consumers may grow increasingly loyal to third-party delivery apps, impacting loyalty to individual restaurants.
  • Governments are likely to impose further regulation on third-party delivery.
  • Drive-thrus could need to accommodate interactions with self-driving vehicles.
  • The restaurant of the future will be smaller in size. Smaller restaurants could incorporate more automated kitchen equipment and the typical kitchen layout may change.

Nutrition and sustainability will drive menus.

Sustainable sourcing and transparency will continue to grow in focus for consumers over the next decade. In order to remain competitive, restaurants will need to adapt to evolving dietary restrictions and consumer preferences. Food trends and menus will naturally evolve to reflect the increasingly health-conscious, ecological mindset of the consumer. Areas to watch include:

  • Single-use restaurant packaging, including in delivery, will evolve.
  • Artificial intelligence with knowledge of cooking techniques, food chemistry, recipes, and alcohol could produce unexpected new culinary and beverage experiences.
  • Advanced genetic knowledge and the rising incidence of lifestyle diseases are likely to create growing demand for meals that provide specific health benefits to diners.

The restaurant workforce is changing.

Population growth at an expected annual rate of 0.7% between 2018 and 2030, accompanied by changing demographics in the next decade, are expected to lead to an average labor growth rate of 0.5% annually between 2018 and 2028. With slower labor-force growth, restaurants will continue to compete against other industries for talent, making recruitment and retention vital to success in the coming decade. Restaurant employers will adopt career-focused mentalities as operators enhance retention by offering benefits and long-term career paths to success. Key statistics and areas to watch include:

  • The number of adults in the labor force 65 and older is expected to reach a record high of 16.1 million by 2028.
  • The number of teenagers in the labor force is expected to decline to 5.1 million by 2028, its lowest level in 65 years.
  • Operators will automate more routine back-of-house tasks to enhance productivity and efficiency.

&ldquoDeconstructing possible trends and innovations of the next decade will help both large and small-business owners in the restaurant industry anticipate their greatest challenges,&rdquo said Riehle. &ldquoWith these actionable insights for the future, restaurants will remain an integral part of the economy and a cornerstone of every community across this nation.&rdquo

Download the full Restaurant Industry 2030 report at Restaurant.org/Restaurants2030.

Logos, product and company names mentioned are the property of their respective owners.


Essential Resources

Future 50 (2020)

Top 500 Chains

Top 100 Independents 2020

See the full ranking of the Top 100 concepts, which account for more than $1.8 billion in annual revenue, and learn how they are putting hospitality first.

50 Great Ideas (2020)

Headspinners & Nightmares

Peter Romeo highlights the moments restaurateurs miss at their own peril

COVID One Year Later

As restaurants begin to reemerge, one year since it all began, Restaurant Business takes stock of the massive changes the virus has brought.

Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows.


How chefs drive research and development

W hen a consumer picks up a commercial food product in a grocery store they are picking up potentially 12 to 48 months’ worth of research and development. The team often consists of marketers, sales people, product developers, food scientists, culinologists and chefs.

Christopher Tanner, CEC, AAC

Product development starts first with ideation and consumer demand. Much like a restaurant menu, your guests and consumers must want to purchase your product, otherwise it will sit on a shelf collecting dust. One of the best initiators of demand is researching trends. Trends have a myriad of ways of expressing themselves. Media such as magazines and food television, restaurants from fine-dining to casual quick service and trade shows like the Fancy Food Shows, ACF National Convention and Show or the National Restaurant Association’s annual show are all sources for trend research. Researching all of these avenues through a culinary lens leads to discovering trends like regional American barbecue, which has become popular.

Once the chef has identified the trend, next he or she has to translate it into something tangible for the rest of the team to understand. The next step is to actually taste and/or cook all the styles of barbecue to understand what it is that makes barbecue appealing. Our culinary team attended the ACF National Convention in Kansas City in 2014, where we took a tour of all the city’s popular barbecue establishments. Additionally, we mail-ordered barbecue from all over the country from the most popular restaurants in America, and finally we prepared many traditional recipes from barbecue restaurants and cookbooks.

Smoke, spices, molasses and a hint of tangy sweetness of Kansas City barbecue still reigns supreme nationwide. There are many regional varieties of barbecue, such as mustard sauce in the Carolinas and mutton in Kentucky. However, one must know their audience and consumer. Especially for a nationwide brand, it is important to appeal to the national palate, not just our developed chef palates.

The next step brings the chef into the kitchen to create what we call a culinary gold standard. Knowing the desired flavor profile, the chef looks to translate that into the brands he or she creates products for. One can translate it in different ways for different brands. Some examples include Swanson canned pulled pork, Chunky BBQ Seasoned Pork soup, Southern BBQ flavored Campbell’s Slow Cooker sauce, Pace Bourbon & Apple Salsa and Campbell’s Chunky BBQ Flavored Baked Beans and Pulled Pork.

Once the chef creates the gold standard, often that product is put in front of consumers to taste and give feedback. This may be done as an in-home test where product is sent to consumers to give feedback, or we might bring in consumers to taste the products in a consumer panel. Sometimes this is done individually or consumers may taste together and discuss ideas openly. Everyone takes notes, adjusts based on feedback and then moves onto the next step.

The recipe then moves into the hands of a product developer who works with a myriad of commercial ingredients and special processes to ensure that the recipe tastes the same when it goes into a can, bottle or other package. This step requires partnerships with ingredient vendors. For instance, chefs at Mizkan will provide bourbon, while chefs at Givaudan (a flavor and fragrance company) develop apple flavors, bourbon flavors or other barbecue flavors. One may even consider Tabasco’s chipotle sauce to get some smoky notes.

The product developer will create a number of kitchen batches that they will taste with the chef and other team members. Tweaks are made along the way until they are able to take the original culinary gold standard to contrast with what is coined the commercial gold standard. The recipe from that commercial gold standard is then sent to a commercial plant to be manufactured. The first run may be sent to consumers again for feedback.

Sometimes the team is confident in the product. Chefs will accompany marketing and sales teams for trips to present to retailers before the last step which ends with the product purchased and brought home to enjoy.

Chefs are a key element to the product development process from ideation to sales presentations. This up to 24-month process can seem like a long time but when a chef moving through the process, it can actually be quite quick — especially when he or she is working on multiple brands.

In the end, though, what matters most is that a chef can create something delicious for consumers to enjoy again and again.

Chef Christopher Tanner, CEC, AAC, spent five years with Campbell Soup Company as executive chef of research and development. During that time, he led teams that developed hundreds of concepts for the company’s many brands.


Watch the video: Trends in Healthcare IT (June 2022).


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