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Corbion Hires Anderson Partners for B-to-B Marketing Communications Partnership

Corbion has announced the hiring of Anderson Partners Food Ingredient Marketing as their official Agency of Record to help lead their global business-to-business marketing and advertising communications efforts.

Corbion is a leading food ingredients and biobased chemicals company headquartered in Amsterdam, Netherlands. The company is comprised of two lines of business: biobased ingredients and biobased innovations, and these business units are supported company-wide by globally managed R&D, operations and business support functions.

Jennifer Lindsey, senior director of global marketing at Corbion, stated, “We are partnering with Anderson Partners because their level of B-to-B marketing experience in the world of food ingredients and their knowledge of communicating to global audiences will be a tremendous asset to Corbion. We look forward to working with their team to help us accomplish our marketing communications goals as we continue to deliver innovative solutions to our customers.”

Mark Hughes, CEO of Anderson Partners, said, “We appreciate the opportunity to partner with Corbion in their marketing communications efforts and to expanding the relationship we already have with their team. We’re excited to use our B-to-B marketing experience to help Corbion engage with their customers, promote their products as well as their technical services and help them grow their business.”


Corbion is the global market leader in lactic acid, lactic acid derivatives and lactides, and a leading company in emulsifiers, functional enzyme blends, minerals and vitamins. The company delivers high- performance biobased products made from renewable resources and applied in global markets such as bakery, meat, pharmaceuticals and medical devices, home and personal care, packaging, automotive, coatings and adhesives. Their products have a differentiating functionality in all kinds of consumer products worldwide. In 2015, Corbion generated annual sales of €918.3 million and had a workforce of 1,673 FTE. Corbion is listed on Euronext Amsterdam.

2017 Foodservice Trends Roundup

With 2016 coming to a close, and having already looked at consumer food trends, it’s time to look ahead to 2017 and see what trends will be setting the table in foodservice. Similar to the trends we reported on in 2016, 2017 will be more about the customer experience and how their food gets to their plate.



The NPD Group shared what they felt were five key foodservice trends to watch in 2017:

  • A delivery revolution that offers consumers a flexible approach to, and more choices in, how they receive the foods they purchase—whether it’s a speedy delivery service or a takeout-only outlet that complements a traditional sit-down restaurant format.
  • Engaging with consumers through the quality of foods and through a diverse menu of the foods and drinks offered to deliver a high experience that will drive loyalty and make them come back for more.
  • Support of communities by incorporating quality foods from local suppliers. Consumers feel good about supporting their local communities but still have an expectation when it comes to quality that can’t be sacrificed.
  • ‘Healthy choice’ menu options and sensitivity to sourcing, waste and environmental protection will play a big role in foodservice.
  • New twists to classic dishes will be making their way onto menus to appeal to consumers who are creatures of habit but who also appreciate a menu refresh.

According to Baum + Whiteman, restaurants will be shoving animal proteins to the edge of the plate and giving center-of-the-plate attention to vegetables. In this “waste-not” economy, beet greens, chard, turnip greens, mustard greens and carrot tops will become more widespread, and seaweed will gain a wider acceptance. With 26 percent of consumers saying in the past year they’d eat less meat, plant-based proteins will become more prevalent as well. However, despite plant-based protein growth and vegetables being in the spotlight, Baum + Whiteman also noted that there is a growing trend in restaurants with their own butcher shops attached.

With McDonalds moving to the all-day breakfast menu, it has inspired competitors to develop more robust breakfast menu items—in fact, Baum + Whiteman suggests keeping an eye out for more creative breakfast tacos on menus. In addition, Baum + Whiteman said to be on the lookout for innovation in the fast-casual segment, when it comes to new design elements, more alcoholic beverages and the delivery of food to tables or possibly drive-thrus. One of the trends I’m most excited about is the proliferation in new ice cream formats that Baum + Whiteman sees becoming a fad—such as milkshakes topped with insane amounts of cake, cookies, doughnuts, ice cream sandwiches and various candies; ice cream rollups, which are liquid ice cream frozen into crepe-like thinness on a super-cooled metal plate; and decorated shaved ice, soft-serve embedded in cotton candy and ice cream with non-dessert ingredients such as avocado and roasted beets.

It will be exciting to see what new food and drink options will pop up on menus in 2017. Share in the comments below what you hope to see in foodservice next year.


Best Practices for B2B Food Ingredient Marketers

One of the biggest challenges for food ingredient marketers is customer engagement—getting the attention of customers, capturing their interest in your products and services and converting that into sales. To help food ingredient marketers overcome that challenge, our team of experts continually researches the most successful B2B food ingredient marketing communications industry-wide to develop a set of best practices that have proven to be highly effective in generating awareness, creating engagement and building strong sales relationships with key audiences.


We recently published a report that showcases these best practices in action with insights into how they help overcome the challenges of customer engagement. We are firm believers that there is no one silver bullet when it comes to utilizing these best practices. They are most effective when implemented within a strategic, integrated marketing communications plan—as it better positions you to engage with prospects and customers in the environments they’re in and on the communication platforms they’re using.

To download a copy of the report, click here.

Clean Label Remains in the Spotlight

At last year’s IFT trade show, it was clear that clean label was no longer a trend—it was the rule. At the IFT16 Annual Meeting and Expo in Chicago, clean label seemed to be the star of the show and it was evident by the number of ingredient companies offering “simple,” “natural,” “safer” and “cleaner” ingredients.

One of the ingredient companies showcasing its clean-label capabilities was Corbion. The theme of the Corbion booth was “Make it with Corbion.” To “Make it Cleaner,” Corbion showcased a variety of products like its ENSEMBLE™ non-PHO emulsifiers, its clean-label product line of dough conditioners, Pristine®, and its natural solutions for uncured meats, Verdad® Avanta™. Corbion invited attendees each day to listen in on a “Tech Talk” where an expert from their team highlighted a different product and capability to help manufacturers make healthier, safer, fresher and tastier food and beverage applications. In addition to its “Tech Talks,” Corbion also sampled a variety of applications—from non-PHO ice cream to sausages in buns. Based on what I sampled at the booth—Corbion was definitely making those applications tastier, too!


Another ingredient company that featured ingredients around the clean-label “rule” was Land O’Lakes Ingredients. Featured at the Land O’Lakes Ingredients booth was a new dairy seasoning for snack food manufacturers, Thai Chili Ranch, which was a savory blend of rich, flavorful ranch with the tangy sweet taste of Thai chili. To help snack food manufacturers meet the clean-label demand, Thai Chili Ranch is formulated without artificial flavors, PHOs or FD&C colors. In addition to featuring clean-label ingredients, Land O’Lakes Ingredients also hosted a daily presentation at its booth, The Colors We Eat. During the presentation, the Land O’Lakes Ingredients R&D team discussed the challenges facing the dairy powders industry in the move away from artificial colors to more naturally sourced options.


There were several other companies on the trade show floor using clean label as the theme for their booths:

  • Kerry displayed messaging on its booth stating, “We make products that people enjoy and feel better about” and used a whole wall of its booth to highlight its clean-label capabilities.
  • Without using the term “clean label,” Cargill positioned itself at IFT16 as “Improving nutritional profiles to meet consumer demand.”
  • Another company meeting the clean-label demand without using the term “clean label” was Kalsec—promoting its Natural Spice and Herb Flavor Extracts, Colors and Antioxidants.


As more ingredient companies offer clean-label solutions to food and beverage manufacturers and consumer demand is being met, it will be interesting to see what the next trend/consumer demand will be that will become a “rule.”

An Active Voice in Food Ingredients

The Institute of Food Technologists’ (IFT) Annual Meeting and Food Expo is quickly approaching and this year’s event looks to provide a lot of opportunity for those in attendance as more than 1,000 exhibitors and 23,000 professionals from all over the world gather in Chicago. One of the largest food ingredient trade shows of the year, IFT gathers the most prominent names in the industry in one place and offers more than 100 breakout sessions that address and discuss the challenges impacting today’s ever-changing environment.

In the video below, Anderson Partners Food Ingredient Marketing president, Mark Hughes, discusses our involvement in trade associations like IFT, how our involvement keeps us informed of everything affecting the food ingredient industry and how that knowledge impacts the work we deliver to our clients.

Attending IFT this year and want to learn how we can help your company’s marketing communication goals? Click here to schedule a meeting with our team at the show.

Top Trends in Food Ingredient Marketing Communications

Here at Anderson Partners Food Ingredient Marketing, we are constantly pouring through marketing research, studying food ingredient trends and gathering feedback from our clients. This knowledge is the basis behind the blog posts that we share on here. Today we are rounding up our top trends in food ingredient marketing communications. These resources are meant to help other food ingredient marketers as they develop their communications programs.

Food Ingredient Marketing Communications 2

1. B2B Social Media

As more B2C food manufacturers adopt social media into a marketing channel for their products, it provides an opportunity for B2B food ingredient companies to engage with their target audience in new ways. In our three-part series on the social media effect on B2B marketing, we first explore the growth of B2B social media use in the food industry and how social media is influencing B2B food ingredient marketing. In part two of our series, we look at who is utilizing social media in the B2B food ingredient space and how they’re utilizing the various platforms. To wrap up the series we show you an integrated marketing model your company can use to launch and maintain a successful social media presence.

2. Branding for Ingredient Products

Mark Hughes, president of Anderson Partners Food Ingredient Marketing, recently had an extended conversation with FoodNavigators’ Maggie Hennessy on the need for food ingredient suppliers and marketers to tell their brand stories as part of their marketing communications plans. They talked about how the best ingredient marketers create premium positions for their products that differentiate them from their competitors and create value perceptions that let them break through the clutter of other commodity ingredient products.

3. Telling the Food Science Story

The food industry has struggled recently with how to use established food-science knowledge to combat the opinion-based advocacy from media celebrities and food activists such as the Food Babe and Dr. Oz. To help food ingredient marketers deal with this issue, we launched a series of infographics comparing the actual food science to the media-driven opinions around food ingredients like Boneless Lean Beef, GMOs and Azodicarbonamide. Our series concludes with our top five communication tips to use when you have a strong and important food-science story to tell.

4. Using Best Practices

Our portfolio of best practice examples that have been pivotal in successful marketing programs.

What top trends have you noticed in food ingredient marketing communications? Let us know in the comments below.



SNAXPO 2016: Cleaner-label Solutions for Snack Food Manufacturers

SNAXPO 2016 brought 1,500 attendees from around the world to Houston, Tex. on March 19-22 for the annual snack food industry trade show. This year’s conference provided snack food manufacturers the opportunity to explore new and innovative equipment, ingredients, products and services to help them keep up with the consumer trends in the snack market.

In his State of Snacking presentation, Jared Koerten from Euromonitor pointed out that snacking continues to outpace traditional meals in the marketplace as consumers are looking for convenient, on-the-go options that best fit their busy lifestyles. Koerten also mentioned that Euromonitor expects to see continued growth, specifically for savory snacks in the U.S. market.

With the continued growth in snacks, the trade show floor provided a great opportunity for snack food manufacturers to explore new flavors and innovations being offered to help them meet the demands of consumers. The team at McCormick Custom Flavor Solutions presented the 2016 McCormick Flavor Forecast in an education session during the show to highlight on trend flavors, which included flavors that are influenced by Malaysian and Philippine cuisine—specifically ones with heat and tang. In addition, McCormick stated that nutrition persists in the Flavor Forecast in the form of two trends—blends with benefits and alternative pulse proteins.

In addition to the presentations and education sessions, there were a variety of exhibitors that Land O'Lakes Ingredients - Booth Front 3showcased ingredients to meet the demands of consumers—specifically around cleaner labels. Land O’Lakes Ingredients’ team of experts gave a presentation at their booth, The Colors We Eat, which described how FD&C colors have evolved over time and where we are in today’s environment with the consumer demand for natural colors in the foods they eat. In addition to their presentation, Land O’Lakes Ingredients had a taste challenge and invited attendees to sample cheese puffs. One was made with cheese powder that had been formulated with FD&C colors and the other contained a cheese powder made with no FD&C colors. During the challenge, Land O’Lakes Ingredients captured attendee feedback and the results were surprising—attendees had a hard time telling the difference between the two products and actually preferred the taste of the cheese puff formulated without the use of FD&C colors.

Across the trade show floor, DairiConcepts also presented cleaner-label snack seasonings that included product offerings for organic, rBST-Free, non-GMO, gluten-free, reduced sodium and natural colors and flavors. Georgia Pecans showcased how pecans can be used beyond the pie in snack foods as a gluten-free, protein-rich option with their samples of pecan grahams, pecan meat-substitute spring rolls and pecan-coated chicken—which I must say, were all delicious!

Georgia Pecans Booth 4

Overall, SNAXPO 2016 was a great show. It will be interesting to see what next year’s SNAXPO in Georgia will bring—what new trends will be uncovered and what new and exciting innovations and flavors will be available for snack food manufacturers. Who knows, maybe the Fuch’s blimp that stirred up the trade show floor last year will make an appearance again in 2017. Feel free to comment below on what innovations, trends or flavors caught your attention at this year’s SNAXPO and what you’d like to see at next year’s show.

2016 Food & Beverage Industry Trade Show Map

With the start of a new year, comes another round of trade shows and conferences for the food and beverage industry. As a handy reference tool, we’ve created a map that plots out the locations as well as a calendar with quick facts of several of 2016’s most prominent events. Our team will be attending several of these trade shows throughout the year—sharing trends and insights on our blog that we’re seeing from the companies exhibiting and sponsoring events. Let us know which trade shows you’re attending this year and maybe we’ll see you there!

2016 U.S. Food and Beverage Industry Calendar of Major Trade Show Events

2016 Consumer Food Trends Roundup

With 2015 coming to an end, it’s that time to look ahead at what next year’s trends will bring. One thing is certain, consumers seeking food adventures for their taste buds is a trend that is here to stay and is a theme we’re seeing across several trend forecasts.

2016 Consumer Food TrendsIn a recent report from Packaged Facts, in 2016 we can expect to see food preparations that feature bold, spicy and ethnic flavors. When it comes to bold, it’s not just about the exotic Asian flavors—citrus has joined the bold bandwagon along with other tangy flavors like tomatillo and cilantro. In addition to foods with bold flavors, consumers are showing interest in unexpected flavor pairings like vanilla and cardamom, savory and spicy flavors with desserts and confectionary foods.

In looking at the Sterling-Rice Group’s 2016 trends list, the consumer palate will continue to evolve and demand new and adventurous foods. One beverage seeing a revival with start-up brands is Switchels—a drink made with apple cider vinegar, ginger and sweetener. Along with these next generation beverages, we’ll see a resurgence of farmed oysters to meet the demand for sustainable seafood. With millennials showing an increased interest, oyster and raw bars will have a stronger presence in major cities.

According to market researchers at Mintel, alternatives to meat and dairy will be a top consumer priority in 2016. Mintel also predicts consumer demands for ‘less processed’ foods and drinks will continue to force food manufacturers to remove artificial ingredients from their products. With consumers having a better understanding of how diets can affect their appearance and a rising interest in fitness and becoming more active, food manufacturers will be tasked with developing new dishes that have added protein and other nutrients that are vital to building muscle or even muscle repair after exercise.

In Innova Market Insights trend list for 2016, the “clean eating” trend is the overarching theme. This trend is one that has inspired a back-to-basics approach in product development. Innova ranked “organic growth for clear label” as the number one trend for 2016—clear label referring to a greater transparency and focus on simpler products with fewer artificial ingredients and additives. This trend aligns with what Innova labeled as the number four trend, “processing the natural way.” With western consumers increasingly aware of the health benefits of fermented foods, there are newer technologies that may be seen as an alternative to using preservatives in foods.

As we’ve all experienced with trends, some will be more dominant than others. But one thing is for sure, there is a definite shift in consumer behavior that will challenge many food and beverage manufacturers and foodservice operators. It will be interesting to see what will come to the forefront next year in new product innovations and what product developers will bring to the tables to meet consumer demands.

Industry Expert and Thought Leader, Mark Hughes, to Speak at Fi Europe

From Dec. 1-3, the world’s leading food and beverage buyers, R&D, business development and marketing specialists will gather in Paris at the biannual Food Ingredients (Fi) Europe Conference to share the latest developments, key trends and challenges affecting the food and beverage industry.


Conference attendees will have the opportunity to gain insights through specific conference modules—breakout sessions featuring speakers across a variety of industry areas—where they will hear from leading experts on a variety of issues affecting the food industry. Day two of the conference will feature a presentation and panel discussion focusing on the topic of customer and consumer engagement. Industry expert and thought leader, Mark Hughes, president of Anderson Partners Food Ingredient Marketing, will lead off the session by explaining the importance of developing an integrated marketing strategy for B2B ingredient companies. Hughes will also be a part of a panel discussion on ways to improve the reputation of the food industry from both the B2B and B2C perspectives.

You can learn more about Fi Europe and view the complete program of events here. To register for this year’s conference, click here.

Clean Label No Longer Trending—It’s the Rule

At the IFT15 Expo in Chicago, Innova Market Insights said it best, clean label is no longer a trend—it’s the rule. As stated in our “The Simple Trend in Food Ingredients” blog post, 62% of consumers seek foods that are minimally processed and 53% prefer foods and beverages that contain a short list of ingredients. With a high consumer demand for cleaner labels, the food industry is left to respond with product reformulations, new product developments and new communication strategies to keep up with the marketplace.

From natural and organic to no artificial additives and no partially hydrogenated oils, food ingredient companies on the IFT15 expo floor were marketing solutions to help food manufacturers “follow the rule” and clean up the labels on its products. Companies like Naturex and Kalsec used simple statements on their booths—“From Nature to You” and “Cleaner Labels. Clear.”—to grab the attention of and engage food manufacturers who were in attendance at the show.


Land O’Lakes Ingredients was another company that showcased how its ingredients provided a solution and opportunity for product developers to clean up their labels. At IFT15, Land O’Lakes Ingredients launched a new cheese powder, 3-Pepper CheddarChromaTM. At the booth, Land O’Lakes Ingredients used a display card next to the application sample to highlight how 3-Pepper CheddarChroma cheese powder contains no artificial flavoring, no FD&C colors and no added MSG—giving snack food manufacturers a quick snapshot of how Land O’Lakes Ingredients can help them clean up the labels on new product developments and reformulations.

With a consumer demand that shows no signs of going away, the food industry will have to continue to work together to overcome the challenges, and evolve and adapt to the rule—because let’s be honest—being a “rule breaker” in this industry won’t always lead to success in the marketplace.

The “Simple” Trend in Food Ingredients

The food industry is continuing to evolve and we are seeing a rapid growth in companies working to simplify the ingredients in its food products. According to data from the Natural Marketing Institute, 62% of consumers said they seek foods that are minimally processed and 53% prefer foods and beverages that contain a short list of ingredients that are recognizable.

The “Simple” Trend in Food Ingredients

Small- to medium-sized companies started adapting its products to meet the consumer demand and the trend has recently emerged in big food companies. Nestlé and The Hershey Company both announced in February 2015 plans to reformulate products to meet the consumer demand for simpler ingredients. After that, more and more companies have climbed on board. The trend has trickled into the foodservice channel—in the past month, both Panera Bread Co. and Noodles Co. announced plans to “clean up” their menus and just this week, Taco Bell and Pizza Hut both announced their plans to update their menus by the end of 2016 with foods that contain simple ingredients.

The term, simple ingredients, is fairly new in the industry and has transpired from the terms clean label and clear label. Clean label has often been used to describe a label that has a relatively small number of “natural” ingredients and is without artificial flavors, colors or preservatives. Clear label has been used to describe a label that uses only necessary and familiar ingredients with clearer and simpler claims and transparency regarding ingredients.

Simple ingredients will be dictated by consumer education around the foods they are eating. One thing that we know is how big of a role social media and the Internet plays in how consumers stay informed about the products and the ingredients that they are consuming. They have an abundance of information at their fingertips, and as we noted in our series, Food Science vs. Food Babe—Who Controls the Story, the information they are receiving is often misrepresented. One way to prevent consumers from being misinformed is to have a label that provides them with accurate and descriptive language.

Food ingredient marketers can play a large role in helping food manufacturers and foodservice operators provide consumers the information they need around the products they are consuming. Incorporating definitions and labels around each ingredient or formulation being marketed can make labeling finished goods more turnkey for food manufacturers and foodservice operators. Rather than defining a particular ingredient as a preservative, for example, it would be helpful to note the specific function that preservatives have such as “to protect the color” or “to preserve the freshness,” whatever that may be.

While it sounds simple, it’s definitely understood that there is a lot that goes into reformulating products and ensuring the ingredients being used will meet the “simple ingredients” demand set forth by consumers. But, as consumers continue to read and have a better understanding of labels, the trend will be ongoing and will drive what foods are purchased, which will trickle down to the ingredients used to formulate them.

So, as food ingredient marketers, communications around the ingredient products being marketed and defining the benefits of each will be key in helping food manufacturers and foodservice operators stay ahead in the market.


2015 Snack Food Trends

If you’ve read any of the food industry headlines lately, you’ve noticed that snack innovations are on the rise. Snacking has become a big consumer trend that doesn’t appear to be going away anytime soon.

2015 Snack Food Trends Anderson Partners Food Ingredient Marketing

With consumers living busier lifestyles, there is an increase in the overall demand for snacks. Instead of having meals throughout the day, consumers are replacing meals with snacks. According to recent data from IRI Worldwide, about three snacks per day are being consumed. And while indulgent snacking is outpacing healthy snacking, there still continues to be a rise in consumers who seek healthy snacks.

According to FoodNavigator’s Snacking Trend Forum, there seems to be a trend toward “simple options.” Consumers are looking for snacks that have fewer ingredients and are made with ingredients that they recognize. During the forum, Shane Emmett from Health Warrior addressed how packaged foods can overcome the health challenges they face by evolving even further than being better-for-you products to being something that’s actually really good for you.

Aligning desired health claims, keeping up with the clean label trend and giving consumers a snack they can be satisfied with on-the-go can become a puzzling task for some snack food manufacturers. One way for snack food manufacturers to accommodate all of that is by incorporating proteins into its products. According to the Packaged Facts report, “Proteins – Classic, Alternative and Exotic Sources: Culinary Trend Tracking Series,” a majority of consumers agree they are “making a point of getting enough protein” from the foods they are consuming.

From one of our earlier blog posts this year, protein was a “celebrity” at the Natural Products Expo West show in Anaheim. There have been a lot of innovations recently around protein and providing snack food manufacturers ingredients that have high protein content. Ingredients like flax, quinoa, cashew and pea proteins have been making their way into snack foods for quite a while. But there is a new ingredient that’s been getting a lot of buzz—no pun intended—when it comes to snack food innovations and protein inclusion, and that’s cricket flour. Shane Emmett probably said it best in the Snacking Trend Forum when he stated that the cricket flour trend may sound a bit crazy, but given the challenges snack food manufacturers face, who knows, it could be the next big thing.

We’d love to hear your comments below on what you think the next big thing will be in the snack food industry.


SNAXPO 2015 Delivered a Variety of Solutions for Snack Food Manufacturers

Snack food manufacturers and exhibitors from virtually every area of the snacking industry convened in Florida, March 29-31, at the 2015 SNAXPO conference. The conference was a great opportunity for snack food manufacturers to explore new and innovative equipment, ingredients, products and services to help them grow their business and keep up with the seismic shift in the snack market.

The State-of-the-Industry address from Jared Koerten, senior analyst at Euromonitor International, showed the growth in savory snacks, which represents the third-fastest growing category in the snack industry. Much of the growth comes from consumer demand for portable food and snacks as meal replacements. In addition, consumers are also interested in better-for-you snacks as meal replacements, and with their ever-changing palates, it’s becoming a challenge for the snack market to push the boundaries of flavors and ingredients.

LOL Booth 4

At SNAXPO, snack food manufacturers were presented a variety of flavors and ingredients to incorporate into their snack food innovations that delivered various benefits to help meet consumer demand. For example, at the Land O’Lakes Ingredients’ booth, it featured the newest addition to its product portfolio, CheddarChromaTM cheese powder. With the consumer demand for cleaner labels and better-for-you snacks on the rise, this vibrant orange cheese powder raised a few eyebrows with its list of benefits—formulated without the use of FD&C colors, no artificial flavors and no added MSG.

McCormick Flavor Cell

On the other side of the trade show floor, McCormick Custom Flavor Solutions (McCormick) featured its unique and innovative flavor technology, FlavorCellTM. This unique technology delivers a superior flavor experience for snack food manufacturers to give to its consumers. Now, I must admit upfront, I’m a big fan of snacks—more savory than sweet. But after sampling McCormick Custom Flavor Solutions’ Raspberry Pomegranate Chocolate Chunk Cookie, which was formulated using the FlavorCell technology, I was ready to ditch the savory snacks and eat more cookies. Don’t worry, I didn’t. But the flavor impact of the raspberry, pomegranate and chocolate made it very tempting.

Kraft Food Ingredients Sample


To help snack food manufacturers meet the demands of the changing palates of consumers, there was also a wide variety of flavors being sampled from companies like Kraft Food Ingredients, Chesapeake Spice and Symrise, who presented a menu of flavors on the side of the Symrise SnackFusion Flavor Truck.

Fuchs Blimp

But this wouldn’t be a true 2015 SNAXPO recap without mentioning Fuchs innovative way of marketing its brand beyond its booth with the blimp it flew around the trade show floor. The blimp, with its operator following behind below, buzzed around the trade show floor advertising Fuchs booth number, logo and tagline. While it was definitely a creative way to drive traffic to the booth, it did cause quite an uproar among other exhibitors—perhaps because they didn’t think of it first.

I’m definitely looking forward to next year’s SNAXPO and seeing what new ingredient products will surface and how the snack food industry will evolve to keep up with consumer demands. And, there’s a part of me that will be interested in seeing the newest gadget or airborne marketing communication platform used on the trade show floor. Feel free to leave a comment below on what you enjoyed at this year’s SNAXPO and what you look forward to seeing at next year’s show.

Snack Food Industry Coming Together for SNAXPO 2015 in Orlando

From March 28-31, SNAXPO, the world’s largest, most comprehensive trade show devoted exclusively to the international snack food industry, will be taking place in Orlando. This year’s event will feature speakers and educational sessions designed to give snack food professionals a competitive advantage in the rapidly changing marketplace they are faced with today. In addition, attendees will have the opportunity to meet with companies like Land O’Lakes Ingredients, Carmi Flavors and Ingredion to discover some of the latest innovations, products and services being offered.


I will be attending this year’s event and I’m looking forward to seeing what trends are taking shape in the snack food industry and learning more about the hot-button issues affecting the marketplace. If you’re heading to SNAXPO, what are you looking forward to? If you aren’t able to attend this year’s event, be sure to check back after SNAXPO for my roundup report of the show.

Winter Regional IFT Event Recap

I recently attended the IFT Aksarben (IFT-A) winter meeting with my colleague Mark Hughes, and with the large turnout of attendees, it provided us a great opportunity to network and engage with other members. We also participated in the annual Silent Auction—an event where all the proceeds go toward scholarships for outstanding students dedicated to food science and IFT. The silent auction was a success with over 50 items donated from companies like ConAgra Foods, Cargill and Corbion.


In addition to the silent auction, the IFT-A event included two speakers, Drs. Timothy and Deanna Sellnow of the University of Kentucky, both highly esteemed and well-established in their fields. They shared best practices for risk communications as well as strategies to use in the time of a crisis. Their presentation walked us through what they laid out as the IDEA Model: Internalization, Distribution, Explanation and Action.

The discussion covered a lot of the same issues we shared in our Food Science vs. Food Babe—Who Controls the Story series, and the risk communication strategies Drs. Timothy and Deanna provided were very similar to the communication tips we highlighted in our blog post and infographic titled, Top 5 Tips for Fighting the Food Babe and Opinion-driven Activists.

The presentation was a great reminder of the importance of having a communication strategy in place to allow food marketers a way to respond quickly to a crisis and communicate the strong and important food-science story they have to tell.

Connect with Liz Bloyd on Twitter and LinkedIn for the latest updates in food ingredient marketing.

New Website Provides Free Resources for Food Ingredient Marketers

A recently launched website designed around the needs of food ingredient marketing professionals,, aims to help food ingredient companies overcome the challenges of customer engagement. The site provides examples of successful marketing programs that utilize industry best practices—giving visitors strategies and tactics they can utilize within their own marketing plans. It also features a blog devoted to the food ingredient industry, indepth, as well as industry news from a variety of prominent food ingredient publications.


Developed by Anderson Partners Food Ingredient Marketing (APFIM), the site lets marketing professionals gain insights on a variety of topics including: marketing campaigns, trends, industry events and best practices in food ingredient marketing. A portfolio shows best practice examples that have been pivotal in successful marketing programs. Visitors can also search the site for articles and resources they need to help them identify opportunities to increase brand awareness and drive sales.

Mark Hughes, president of APFIM, stated, “With the launch of this new website, our audience can access resources to help them develop effective marketing campaigns aimed at enterprise-wide customer engagement. Having worked with some of the industry’s largest food ingredient companies, we know what matters most to the different B-to-B audiences and how companies can adapt their marketing communication models in an ever-evolving market landscape.”

2015 Consumer Food Trends Roundup

It’s that time of year when we look ahead as to what’s coming in the new year for the food industry. When it comes to the 2015 consumer food trends, consumer palates are continuing to evolve.insideblogAccording to the Supermarket Guru® Phil Lempert, you’ll see a shift in consumer preference in 2015 toward craft foods and fermented foods. Craft foods—typically associated with foods made in small batches with specialized, local ingredients—will be making their way into kitchens as major companies produce these products in larger quantities. Craft foods are not a new phenomenon by any means with craft beer from companies like MillerCoors® and Anheuser-Busch InBev. In 2015, look for this trend to expand into other beverages and foods as millennials; in particular, continue to seek unique tastes and foods with authentic origin stories. In addition to craft foods, 2015 will be the year fermented foods—foods like yogurt, tempeh and sauerkraut—will take center stage. A survey from ConAgra Foods found that nearly 50 percent of Americans have changed their diet to help improve digestion, with nearly 20 percent doing so in the past year.

According to Innova Market Insights, a move from ‘clean’ to ‘clear’ labeling will be a key trend for 2015 as consumers, retailers, industry and regulators push for more transparency in labeling. Another key focus in 2015 will be meeting the needs of the millennial consumer—those that are generally aged between 15 and 35 and who account for about one-third of the global population. Additional trends in 2015, according to Innova, include targeting the demands of the gourmet consumer at home, re-engineering the snacks market for today’s lifestyles and combating obesity with a focus on positive nutrition. Convenience continues to be of interest to consumers as there is ongoing interest in home cooking, which has driven the demand for a greater choice of fresh foods, ingredients for cooking from scratch and a wider use of recipe suggestions by manufacturers and retailers.

Innova also stated that formal mealtimes will continue to decline in popularity as it has seen a growing number of food and drinks that are now considered to be snacks. Quick, healthy foods tend to replace traditional meal occasions, and more snacks are targeted at specific moments of consumption, with different demand influences at different day parts. Consumers, in addition to ingredient suppliers and food producers, will also continue to be on the lookout for the next protein source—whey protein being popular for many years and still growing, while white pulse protein is rapidly emerging and algae protein applications are expected to surface in the future.

In our next blog post, we’ll look at what flavor trends are being forecasted for 2015.


Guest Correspondent Mark Crowell Reports on SupplySide West

From Oct. 6-10, thousands of food and beverage professionals gathered in Las Vegas at the Mandalay Bay Events Center for SupplySide West 2014. This year’s event had the largest show floor featuring more than 1,700 booths, offering more than 10,000 ingredients and services.

This year, we had a guest correspondent, Mark Crowell, principal culinologist from CuliNex. SupplySide WMark Crowellest focuses  largely on ingredients for the supplement market, and the line between food and supplements has been shifting toward food for a number of years. According to Crowell, this was evident at this year’s SupplySide West where many supplement ingredient companies also promoted their products for food uses. Crowell spoke with Hartley Pond, vice president technical sales at FutureCeuticals, and Pond conveyed that, “there is fatigue in the supplement market from too many single active ingredient products having made too many health claims.” This perspective was echoed by Paul Altaffer, chief innovation officer at RFI, LLC. Altaffer stated, “There is almost a retro movement going on in supplements. It is a move away from standardized extracts to more natural, whole food products.”

Altaffer continued, “The three hottest ingredients right now are various forms of turmeric, black garlic and ginger.” These are all clearly food ingredients, but people have been using them in the dietary supplement industry and delivering them as tabs, caps, gels and powders. Both Altaffer and Pond believe the trend toward supplement ingredients being used as food ingredients will strengthen.

Black garlicThanks to Mark Crowell for his report on this year’s SupplySide West. To learn more about his company, CuliNex, visit the website at

Fall Regional IFT Event Full of Flavors

On the evening of Sept. 23, I attended my first IFT Aksarben Section (IFT-A) fall meeting at a local restaurant located here in Omaha, Neb. The event was a great opportunity to socialize and network with others in the food industry from the University of Nebraska-Lincoln and companies like ConAgra Foods, International Spices and DuPont Nutrition and Health.

In addition to networking at the event, IFT-A sponsored a guest speaker from FONA International (FONA). FONA delivered a presentation from their Flavor University®, “Keeping Up with What’s Next,” and engaged the audience in an interactive discussion and sampling of emerging flavor trends.


As part of their presentation, FONA highlighted the new wave of exotic fruits like Huckleberry, which is an up and coming fruit based on FONA’s Flavor Radar®—a flavor-mapping methodology— with a mildly sweet, astringent flavor and is commonly used in jams, preserves and baked goods. Following the new wave of exotic fruits, FONA presented new ingredients and provided samples for the audience to taste, smell and touch as each new ingredient was highlighted onscreen.

One ingredient that stood out to me in the presentation was cupuaçu (pronounced koo-poo-ah-soo). Many of us at the table tasted a flavor profile similar to chocolate. But what caught my attention was how FONA referred to the ingredient as a pharmacy in a fruit. Cupuaçu, from the rain forests in Brazil, provides antioxidants and other benefits to the digestive system. In addition, the theobromides in cupuaçu act like caffeine to provide energy and alertness. Some of its traditional applications include desserts, ice cream, chocolates and beverages like milk and juice.

Other ingredients we sampled were baobab, cherimoya, feijoa, jackfruit, maqui berry and persimmon. FONA has all of these ingredients, including cupuaçu, on their watch list as they see how their uses will be expanded in the future. One thing FONA pointed out was that the availability of some of the ingredients they presented will become a factor as to how quickly they enter the market in the U.S.

FONA did a great job presenting the emerging flavor trends they’re seeing; it will be interesting to watch what new products and applications will be introduced or reformulated with these exotic flavors.

New Website Provides Free Resources for Food Ingredient Marketers

A recently launched website designed around the needs of food ingredient marketing professionals,, aims to help food ingredient companies overcome the challenges of customer engagement. The site provides examples of successful marketing programs that utilize industry best practices—giving visitors strategies and tactics they can utilize within their own marketing plans. It also features a blog devoted to the food ingredient industry, indepth, as well as industry news from a variety of prominent food ingredient publications.

APFIMNewWebsitePressReleaseDeveloped by Anderson Partners Food Ingredient Marketing (APFIM), the site lets marketing professionals gain insights on a variety of topics including: marketing campaigns, trends, industry events and best practices in food ingredient marketing. A portfolio shows best practice examples that have been pivotal in successful marketing programs. Visitors can also search the site for articles and resources they need to help them identify opportunities to increase brand awareness and drive sales.

Mark Hughes, president of APFIM, stated, “With the launch of this new website, our audience can access resources to help them develop effective marketing campaigns aimed at enterprise-wide customer engagement. Having worked with some of the industry’s largest food ingredient companies, we know what matters most to the different B-to-B audiences and how companies can adapt their marketing communication models in an ever-evolving market landscape.”

Ingredient Suppliers Have a Brand Story to Tell, Too

Our industry expert, Mark Hughes, recently spoke to Maggie Hennessy from FoodNavigator-USA and provided his insights for an article about industry best practices in food ingredient marketing. The article, Anderson Partners: Ingredient Suppliers Have a Brand Story to Tell, Too, presents effective branding and marketing opportunities for food ingredient companies to adapt into their marketing communication platforms that will help them demonstrate the value of their ingredients in their customers finished products.

Chiquita Sample Packaing             m_82_pf_open_white 048

From industry best practices such as branded sample packaging, featuring ingredient applications, growing an internet footprint and enterprise-wide communications, the article highlights the importance of delivering your brand story and maintaining visibility in as many venues as possible to reach your audience and increase marketplace success.

Mark Hughes will be speaking more to this topic in a workshop titled, Best Practices in Food Ingredient Marketing Communications in London at the Fi Global Summit on Sept. 23.

Fi Global Summit Workshop: Best Practices in Food Ingredient Marketing Communications

From Sept. 23-25, thought leaders from the food and beverage industry across the globe will be brought together at the Fi Global Summit to inspire new ideas around ingredients, innovation and trends.

In his workshop titled Best Practices in Food Ingredient Marketing Communications, Mark Hughes, president of Anderson Partners Food Ingredient Marketing, will share valuable insights about the ever-evolving market landscape for food ingredient companies, and how companies can effectively utilize newer communication platforms for successful business-to-business marketing plans.

During the workshop, attendees will gain real-time knowledge to increase marketplace success in key categories including bakery, beverage, dairy, retail-own brands and confectionary, as well as target audiences within those categories including CEOs, marketing, R&D and purchasing.

Keeping Customers EngagedThe workshop will include specific case histories from leading global companies on successful strategies and tactics. Examples will cover engaging with customers through enterprise-wide communications; successful strategies and tactics to increase brand awareness and drive sales; and incorporating new marketing communication models to execute a fully integrated business-to-business marketing plan.

To learn more about the Fi Global Summit and to view a complete conference program, click here.

Ardent Mills Mobile Innovation Center: Driving Grain Innovation to Customers

Ardent Mills IFT Booth

As mentioned in our IFT ҅14 Round Up blog post, Ardent Mills unveiled their newly formed company that combines the operations of ConAgra Mills and Horizon Milling and introduced their new customer engagement vehicle, the Mobile Innovation Center (MIC).

At 57-feet-long, the MIC is a state-of-the-art culinary center with a multipurpose platform designed to bring on-site culinary creativity, hands-on education and interactive R&D support right to customers’ front doors. A converted NASCAR truck featuring two levels with plenty of storage, the MIC has the flexibility to change out equipment to fit the needs of customers at their locations or at community events that it travels to. The Mobile Innovation Center carries a wide variety of ingredient products, a full suite of culinary and commercial baking equipment and a multipurpose meeting space with audiovisual capabilities to aid in education and ideation when onsite.

Ardent Mills Rig and Trailer BackWith the Mobile Innovation Center, Ardent Mills has a great tool to further engage with customers, helping them turn their next great idea into a reality—right at their doorstep. The Mobile Innovation Center will be driving grain innovation across North America when it goes on the road beginning in the fall of 2014.

Fi Global Summit in London to Feature Industry Experts and Thought Leaders


Brought to you by the team behind Food Ingredients Europe, the Fi Global Summit is a brand new event that will provide an unbiased, content-rich meeting place to accelerate new ideas and gain an overview of key trends in the global food ingredients and finished foods markets. With the main agenda on 24 Sept. and 25 Sept., plus a day of pre-Summit workshops and master classes, the Fi Global Summit will combine business networking at the exclusive Marketplace with cutting-edge scientific and technical updates, corporate-strategy case studies and presentations from visionary researchers and thought leaders.

The conference will feature presentations by a number of leading food ingredient experts and senior leaders from major global food companies including Unilever, Nestlé and General Mills. The latest industry research will be presented by Leatherhead Food Research and Innova Market Insights as well as Euromonitor International. A newly developed workshop and master class on Best Practices in Food Ingredient Marketing Communications will be presented by Mark Hughes, president of Anderson Partners Food Ingredient Marketing.

The complete conference program can be viewed online at

Carmi Flavors: Best Practices for Exporting US Food & Beverage Products Overseas

As mentioned in a previous blog post, Carmi Flavors does a great job of content marketing through their targeted email newsletters. We’ve recently partnered with them on sharing content. Featured below is an article that was written by Lindsey Radek from Carmi Flavors about best practices for exporting US food & beverage products overseas.

Best Practices for Exporting US Food & Beverage Products Overseas
Author: Lindsey Radek, Carmi Flavors

The US-China Business Council’s (USCBC) annual report on US State Exports to China shows that the world’s second-largest economy continues to be an important market for the economic health of American companies and farmers. In 2013, US exports to China reached $120 billion, making it the third-largest export market for US goods behind Canada and Mexico.

These numbers show the growing potential for US food and beverage companies looking to expand their brand beyond American soil. We recently sat down with Peter Guyer, president of Athena Marketing International (AMI), a leading consulting firm in global food and beverage exportation, and picked his brain on the best way to take advantage of the growing international food and beverage markets.

AMI works in more than 130 countries, importing US food & beverage products, specifically Europe, Asia and South America. Guyer added AMI has seen a recent increase in demand in the Middle East and Africa.

Guyer’s Top Tips for Successfully Exporting your Product:

  1. Comply with packaging regulations: Research the country’s packaging requirements that you are targeting.
  2. Write ingredients in the appropriate foreign language.
  3. Comply with import regulations: Make sure there are no ingredients that are prohibited—a lot of preservatives used in the US are prohibited in foreign countries. For more information, read the recently revised country requirements from the USDA.
  4. Best selling products include mass market items: potato chips, snack foods and meat products—products that are well-known in foreign countries.
  5. Products that are novel, innovative and new do well: The markets are smaller, therefore sales are lower but the growth rate is high.
  6. Europe is hot: They are just getting out of a lengthy recession and their buying power is coming back to where it was five years ago.
  7. Attend/Exhibit major international trade shows: Particularly in Europe—ANUGA Cologne and SIAL Paris. Guyer said Gulfood in the Middle East is a trade show you can’t miss. And, Asia has many major trade shows, but they are more segmented by categories within food and beverage.

More From AMI


Summer Food Trends: Food Trucks and Street Food – UPDATE

[vc_row][vc_column width=”2/3″][container][text_output]As warmer weather approaches and more consumers look for cuisines they can enjoy while being outdoors, food trucks and street food are lining the curbs and sidewalks. In a recent article onMeat&, TGI Friday’s announced the launch of their Handcrafted America Tour—featuring food sampling trucks that will tour multiple cities in the U.S. that will serve free bites from their new menu. As we’ve reported in previous blog posts and as you’ll see below, food trucks and street food continue to be leading trendsetters in new culinary developments for corporate chefs and the R&D crowd.

As you travel on vacation this summer or if you happen to be out enjoying the day and come across a food truck or sample some street food cuisine, take a photo and send it to us. We’re always on the lookout for interesting examples that we can share.

Street Food in Europe

Originally Posted: Jan. 16, 2013

Author: Mark Hughes

Food trucks and street food continue to receive a lot of attention in the U.S. and have become a leading trendsetter in new culinary developments for corporate chefs and the R&D crowd. With all this national buzz, we thought it would be interesting to take a look at how street food translates in Europe, where there are centuries of history in food markets and street food stalls.

Our international food marketing correspondent took a European river cruise, stopping off at street food markets in several major cities. Looking through the photos that were sent, we noticed several interesting differences in how street food is prepared and presented in Europe, versus major U.S. cities. Onsite preparation of raw ingredients is usually banned in the U.S., while it is a staple of European street vendors. Products like dairy and eggs, that require refrigeration in the U.S., are just as often presented in open air displays without refrigeration in Europe. Wines and liquors, heavily regulated in the U.S., are much more commonly available in European street markets. The photos on the side show several interesting examples.[/text_output][/container][/vc_column][vc_column width=”1/3″][rev_slider_vc alias=”streetfoodeurope”][/vc_column][/vc_row]

Carmi Flavors Uses Channel-specific Email Marketing to Target Customers and Prospects

We are always on the lookout for good content-marketing campaigns. One of the platforms we look to is email. Email marketing is considered a best practice to use for generating sales leads. Since most people, on average, receive over a hundred emails a day, email marketing can have its challenges. But, those challenges can easily be overcome with the right message, creative visuals and relevant links to sources of information for customers and prospects.

Carmi Flavors E-newslettersCarmi Flavors uses targeted email marketing, broken out by channels like Beverage, Bakery, Pizza and Restaurant, to reach its customers and prospects. We recently received an e-newsletter from Carmi Flavors called Beverage Exchange. The e-newsletter focused on the marketplace and industry news topics that would be of interest to its beverage manufacturer customers and prospects. The e-newsletter had a table of contents, with each headline linking to the relevant article or heading within the e-newsletter, allowing readers to easily navigate the content based on their interest. In addition to interactive and engaging content, Carmi Flavors also incorporated a beverage application photo—another best practice in the food ingredient industry.

Aside from distributing the e-newsletter, Carmi Flavors posts a link to the web version of the e-newsletter on its website, along with the other channel-specific e-newsletters it distributes.

By using targeted email marketing campaigns, Carmi Flavors can showcase its knowledge of each channel and provide relevant information to the specific food manufacturers its sales teams are targeting. Many sales forces find it difficult to penetrate R&D, product development and marketing departments on their own. With the use of email marketing, sales teams are provided a detailed tracking report that shows them who has opened and clicked on links within the email—what we would consider a follow-up list of qualified leads.

Carmi Flavors provides us a great example of the best practice of using email marketing to target customers and prospects to generate qualified sales leads. To learn more about this best practice as well as other industry best practices, click here to request a copy of our Best Practice Research Report for food ingredient marketers, or if email marketing is something you’d like more information on and want help incorporating it into your marketing communications, let us know.

Land O’Lakes Green Chile Queso Sample Packaging Has Some Kick

Over the years, we’ve received numerous product samples from food ingredient companies and routinely, they arrive in plain baggies or boxes with simple product labels. We feel these particular sample packages—ones that land in the hands of customers—are missed opportunities for brand reinforcement and targeted sales messaging. As an industry best practice, branding product sample packaging will make a lasting impression among the customers and prospects who receive your samples.


A great example of this industry best practice is one we recently received from Land O’Lakes Ingredients. For the introduction of their new Green Chile Queso dairy seasoning, Land O’Lakes Ingredients mailed out a sample package that consisted of a branded box with an engaging call-to-action message that said “Check inside for another bright idea from Land O’Lakes Ingredients.”

Along with the branding on the outside of the box, the inside of the lid contained a strong marketing message and also featured a branded trifold brochure that defined the ingredient product and sample application within the package. The brochure also had a call-to-action that provided customers and prospects the contact information to learn more and/or order the Green Chile Queso dairy seasoning.

In addition to the branded box and collateral, each of the samples contained a branded label that clearly detailed the contents of the container. The Green Chile Queso tortilla chips application sample had a simple white label with the Land O’Lakes Ingredients logo, while the Green Chile Queso dairy seasoning sample had a branded label that matched the look and feel of the brochure and box it was shipped in.

All in all, Land O’Lakes Ingredients’ Green Chile Queso sample package is a great example of turning a product sample package into a customer communication tool that reinforces the brand and delivers a strong targeted message.

Visit our website to learn more about the industry best practice of branding your product sample packaging. To get a detailed analysis of marketing communications in the food ingredients industry, click here to request a copy of our Best Practice Research Report for food ingredient marketers.

Food Fads, Like Greek Yogurt, Often Missed Opportunities – UPDATE

A blog article on food fads was recently published on Harvard Business Review’s Blog Network, and it caught our attention: “Why the Greek Yogurt Craze Should be a Wake-Up Call to Big Food.” Food fads develop quickly as you’ll see below in one of our previous blog posts, Greek Yogurt is the Celebrity Ingredient. With consumers so tightly connected to each other through social media and word-of-mouth, they are more likely to follow advice from others than in the past. According to the Harvard Business Review blog article, major food manufacturers need to consider steps to their marketing approach that are more customer-centric rather than marketer-centric. The Greek yogurt craze left a lot of major food companies to play catch up rather than take off like Chobani, the second largest yogurt seller in the U.S.

Greek Yogurt is the Celebrity Ingredient
Originally posted Oct. 3, 2013

Author: Mark Hughes

According to an article in the Wall Street Journal, Greek yogurt is becoming a refrigerator staple as consumers seek healthy, “authentic” foods, even though it’s often pricier. In fact, Greek yogurt now accounts for a quarter of the sales in the total yogurt market. In an article posted by the Los Angeles Times, Greek yogurt, overall, has had one of the fastest growth spurts the food and beverage industry has seen in years.

Ben&JerrysGreekYogurtA social media post introducing Yasso’s Greek yogurt smoothies sparked a lot of discussion around Greek yogurt and its newfound popularity. Greek yogurt is on an accelerated growth spurt and many popular brands are modifying their products to keep up.

The increase in popularity behind Greek yogurt led to Ben & Jerry’s introduction of their line of frozen treats. According to their press release, four flavors contain real Greek Yogurt. The flavors of yogurt, still regarded as indulgent desserts, reap the benefits of containing real Greek yogurt. Greek yogurt is made through a traditional straining process allowing more of the whey to drain out, leaving a thicker, smoother yogurt that’s high in protein and low in fat.

Expect to see more brands incorporating Greek yogurt into their health and wellness products. There always seems to be at least one “celebrity ingredient” in the market and Greek yogurt looks to be it for 2013.


iTi Tropicals Launches Coconut Water Concentrate Website to Help Developers Take Advantage of the Growing Coconut Water Trend

iTi Tropicals, Inc., a leading U.S. supplier of processed exotic tropical fruits, recently launched a new website to help developers better understand coconut water concentrate and the benefits of incorporating it as an ingredient in their products.

Coconut Water Concentrate - Website

Natural coconut water is the water inside of a coconut. It is naturally filtered for nine to twelve months through the dense fibers of the coconut creating a nutritious, pure and refreshing isotonic beverage. Coconut water is naturally sterile and has five essential electrolytes, more potassium than a banana, no added sugars, no fat, no cholesterol and no preservatives. It is excellent for replacing lost electrolytes from exercise and illness. It may be incorporated into many beverage applications and is regarded as a natural sports drink.

For developers who want to compare the cost and calories for several ingredients, or see a more comprehensive cost and calorie calculation for new beverage development, they can click on the tab for the product ingredient calculator, pictured below. In addition to the calculator, developers can also access FAQs, application ideas and coconut water news on the website.

Coconut Water Concentrate - Calculator

When selecting a source for coconut water, iTi Tropicals, Inc. urges customers to carry out authenticity testing to make sure no sugars, additives and/or preservatives are added. “At iTi Tropicals, nothing is added to our coconut water concentrate—no sugars, no citric acid, no potassium and no sulfur dioxide. We know where and how it is produced, from plantation to coconut water concentrate, and we give our customers confidence in declaring ‘no sugar added’ on their products,” states Gert van Manen, president of iTi Tropicals, Inc.

iTi Tropicals, Inc. has led the way in providing the food industry with conventional coconut water concentrate 60 brix and has added organic coconut water concentrate, young coconut water, acidified coconut water and soon will introduce an acerola acidified coconut water concentrate, providing 100% daily value for vitamin C.

2014 Foodservice Trends Roundup

Foodservice Photo

At the end of 2013, many organizations published foodservice industry trends forecasts for the New Year. We’re rounding up what appear to be the most prominent predictions published. Almost 1,300 members of the American Culinary Federation were surveyed for the The National Restaurant Association (NRA) 2014 Culinary Forecast. Looking at the trends, it is easy to see that “local/sustainable” will be buzzwords in 2014. Six of the top 10 trends relate to local/sustainable foods: Locally sourced meats and seafood, locally grown produce, environmental sustainability, hyper-local sourcing, sustainable seafood and farm/estate branded items. Hudson Riehle, senior vice president of the NRA’s research and knowledge group, stated, “Today’s consumers are more interested than ever in what they eat and where their food comes from, and that is reflecting in our menu trends research.”

Technomic agrees in its 10 Trends for 2014, diners’ interest in the origin of their food will continue to grow in 2014. Consumers not only want to know their food is local and sustainable but also want to know that it is authentic, with the report stating, “If the restaurant positions itself as authentically Italian, for instance, it must use ingredients sourced from Italy and/or prepared using authentic Italian methods.” Politics are also predicted to influence consumers’ restaurant choices in 2014. Technomic believes that in 2014, consumers will be more likely to visit restaurants that align with their views and values, whether the decision is deliberate or not.

Sterling-Rice Group’s Cutting-edge Dining Trends 2014 point to more specific local and sustainable ingredients we can expect to see on menus. According to the report, small scale-produced protein sources like goat, rabbit and pigeon will be touted as “feel good” meat options, while seaweed will be a sustainable snack and seasoning. Many of Sterling-Rice Group’s trends revolve around innovative ways to increase nutritional content and maintain high impact flavors—from exploring nut milk applications in sauces and ice creams to poaching meats and vegetables in coffee. Chefs will also utilize tea for its ability to bring flavor to dinners and desserts without increasing fat content. However, not every trend is health conscious; the report states refined classic American items, like steak tartar and creamy bleu cheese drenched salads, will satisfy consumer cravings for full-fat food. What interesting foodservice trends have you seen? Feel free to share your thoughts and predictions in the comment section.

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