Product news
Sustainable, nutritional and local the hot trends for 2015
Local sourcing, sustainability and nutrition will be the big trends on restaurant menus in 2015. That, at least, is what has emerged from an American National Restau- rant Association (NRA) survey of nearly 1,300 member chefs of the American Culinary Federation. Hudson Riehle, senior vice- president
of research at the
NRA, said: “Those concepts are wider lifestyle choices for many Americans in other aspects of their lives that also translate into the food space.” The NRA’s What’s Hot annual culinary forecast identified the following as the trends to watch: l Environmental sustainability remains the hottest of trends, with food waste reduction and manage- ment emerging as sub-trends. l Local sourcing will continue, as will the ‘hyper-local’ sub-trend of homemade, farm-branded and artisan items. l Pickling and fermenting are making a comeback in the form of homemade pickles, ethnic flavours and specialty vinegars. l Fusion cuisines and ethnic ingredients are increasingly find- ing their way into non-ethnic
Licking the added salt menace
To coincide with Salt Awareness Week from 16-22 March, cater- ing potato supplier Aviko has said it is continuing to reduce the salt content across its products. Since 2009, Aviko has removed some 18 tonnes of salt across its range of frozen and chilled potato products. Statistics from Consensus
Four of the top trends and sub-trends identified in this year’s What’s Hot
dishes. Ramen and street food are also gaining momentum. l Children’s menus are drawing more attention, with dishes often adapted from adult menu items and with more adventurous and healthier options. l Trending ingredients include fish, grass-fed beef, brown/wild
rice and grilled vegetables. Items with the biggest ‘hot trend’ ratings drop included bruschetta, kale salads, nose-to-tail cooking, hybrid desserts and homemade soft drinks. The NRA Show will be held on 16-19 May in Chicago. Visit
http://show.restaurant.org
Action on Salt & Health (CASH) show that each 1g reduction in the average daily intake of salt would cut the annual number of UK deaths from strokes and heart attacks by over 4,000 and save the NHS £288m a year. Salt Awareness Week will focus on the importance of giving chil- dren a low-salt diet early in life. Many high-street operators have come in for criticism for the high levels of salt in children’s menus. Mohammed Essa, general manager UK and Ireland, Aviko, said: “As a keen supporter of Salt Awareness Week, Aviko works hard to reduce the salt levels in its products and provide caterers with safer menu options through- out the day.” For more information about Salt Awareness Week, go to
www.actiononsalt.org.uk
Confidence on the rise
Kitchen equipment suppliers did better in 2014 than the year before, according to the latest quarterly survey of the Catering Equipment Distributors Association (CEDA) members.
The survey revealed that 50% felt average margins were bet- ter in 2014 than 2013, while 35% of members said their margins remained at 2013 levels. The news that profits have been held stable or boosted for a signifi- cant number of CEDA members
is backed up by quarterly data to January 2015 showing that 70% of members enjoyed better sales than the previous quarter in 2014. The figures suggest that CEDA members are looking positively at 2015 and beyond. Adam Mason, CEDA director general, said: “I’m pleased that the majority of our members held their profit margins in 2014 and a significant number recorded improved average margins. “Improving members’ margins
has been, and will continue to be, a significant focus for CEDA as we strive to add value to their busi- nesses. We know a number have been recruiting new employees and expanding their businesses, which is all very encouraging for the future.”
lisa.jenkins@
thecaterer.com
Little things mean a lot
A warm welcome from reception, service with a smile and compli- mentary mints are the top three little touches that make a big difference to guests, according to research from confectionery com- pany Ferrero. Natasha Quinn, foodservice
channel operations manager for Ferrero, said: “When it comes to good hospitality, the devil is in the detail. Something as small as complimentary mints makes a big impression on consumers, and can prove highly profitable in the long run.
“While 80% of people would expect a quality establishment to give complimentary mints with a coffee or bill, food and beverage managers need to ensure they are offered in the right way – 15% of
consumers would think less of an establishment that offered a bowl of unwrapped mints. “Tic Tac mints came out as a little thing that makes a big difference to operations.”
www.thecaterer.com
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