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Contents
Smoked
Flavor Trends
Restaurant Trends
New Products | Retail
Chef’s Trends
Foodservice Trends
Supermarket Trends
Frozen Foods
Breakfast
Lunch | Dinner
Sandwiches
Protein
* Please note that the information
herein does not denote items
containing or not containing
Red Arrow products.
3-6
7-12
13-15
16-17
18-19
20-21
22
23
24
25
26
27-28
Sausage
Pork
Bacon
Beef
Poultry
Snacks
Appetizers
Spices & Seasonings
Sauces
Condiments
Health | Wellness | Natural
Changing Demographics
Technology
29
30-31
32
33
34
35-36
37
38-39
40-41
42
43-44
45-46
47-48
[email protected]
www.redarrowusa.com
2
Smoked
Heating Up on America’s Grills
Erica Shaffer, Foodbusinessnews.com, April 15, 2016.


“The summer of 2016 will be all about incorporating smoky, spicy,
tangy flavors in new ways we’ve never seen before,” said Kevan
Vetter, executive chef for McCormick.
 “For instance, cabbage goes way beyond coleslaw — flavor
thick-cut cabbage steaks with a smoky sweet marinade, grill
then top with bacon and blue cheese for the ultimate grilled
side.”
McCormick’s five latest grilling trends and flavors:
1. Heat + Tang + Smoke = Contrasting Flavors: chilies with
tangy vinegars and mustards.
2. Burger rubs: spice rubs caramelizing ground meat.
3. Sweet + Soy + Spice = Asian-inspired Sauces and
Marinades: Japanese, Malaysian, Thai or Korean flavors.
4. Bold Brazilian sauces: red chimichurri sauce (hot version
of chimichurri) gets its flavor from cumin, smoked paprika
and crushed red pepper; perfect for skewered meats.
5. Savory vegetables: flavored with marinades, bacon,
toasted coconut, cheese and nuts.
www.redarrowusa.com
To add smoke flavors
within an industrial
setting, there are
numerous application
techniques that do not
require an open fire.
“Smoke may be applied
through atomization,
showering, by
impregnating the flavor
through a casing, spray
drying or as a topical
rub,” claims Robert D.
Johnson, business
development director for
Red Arrow Products.
3
Smoked
Smoke is on Fire
Erica Shaffer, Foodbusinessnews.com, April 15, 2016.

From backyard smokers or increasingly ubiquitous neighborhood barbecue joints, the
most widely purchased fully cooked barbecue cut at retail remains pork ribs.

Among beef cuts at retail, “brisket is king,” according to the National Cattlemen’s
Beef Association.

Flavors such as apple, coriander, cucumber, curry and orange
are at their life cycle towards acceptance by consumers,
while blue cheese, applewood, chipotle and teriyaki
are a bit further along.

In the future, Technomic believes barbecue chains “will offer
more takeout meal solutions like grill-your-own-meat with
packages sides and sauces.”
www.redarrowusa.com
Cast Iron Campfire
Flavor is a charming
marriage of the flavor of
campfire smoke joined
with the intense searing
and charring derived from
the surface of a wellseasoned cast iron skillet.
4
Smoked
Latest Smoked Product Launches
Mintel GNPD, 2016.
Smoked Paprika
Almonds with Sea Salt
Clif Family Farm, USA,
May 2016
Jalapeno & Cheddar
Cheese Smoked Sausage
Bar-S, USA, May 2016
Slow-Smoked Brisket Beef Burgers
Loblaws, Canada, May 2016
Smoked Gouda
Seasoned Crackers
Mondelez, Canada, May 2016
Sweet Onion
Applewood Rub
Williams-Sonoma,
June 2016
Applewood Smoked
Chorizo
Olympia Provisions, USA,
April 2016
Uncured Bacon Jam
Trader Joes, June 2016
www.redarrowusa.com
Smoked Onion &
Parmesan Yogurt Dip
Chobani, USA, June 2016
5
Smoked
Food Companies Expand with Smoked Offerings
Meatingplace.com, April 2016.

Butterball has expanded its Just Perfect All Natural® product line
in May with the new Pecan Wood Smoked Turkey Breast.
 The new turkey breast is skinless with a whole-muscle,
pan-roasted shape and pecan wood smoked flavor.
Hot or Cold, Smoke Adds Unmatched Flavor
Restaurant-hospitality.com, May 4, 2016.


Smoke continues to intrigue modern chefs seeking depth and
dimension, leading to the rise of indoor smokers.
Traditionally, smoking happens in outdoor equipment, and since it
takes skill and observation, the risk of overdoing it arises when
the smoker rests beyond the chef’s watchful eye.
 Some kitchens can accommodate whole hogs and others
are small burner top units designed to accommodate only a
pair of fish filets.
 In between are electric smokers that take up the space of a
normal oven and fit easily under a hood.
www.redarrowusa.com
Replicate the pecan
smoked flavor by
atomizing, drenching,
brine injecting, or
direction addition of
Condensed Natural
Smoke® onto your
products, allowing for
control and consistency.
6
Flavor Trends
Here Comes Korea!
Bob Krummert, Restaurant-hospitality.com, December 17, 2015.

Korean food activity involving US frozen food specialists and brands is
growing.

Saffron Road focuses on ethnic recipes using natural, halal
recipes with sustainably sourced ingredients.


Its product line includes traditional Korean entrees, such
as Beef Bulgogi, Bibimbop with Beef and Bibimbop with Tofu
and Gochujang Chili.

Evol offers a Korean Style Beef & Kimchi in its hand-held Street
Tacos® line.

Last year, Nestlé Prepared Foods expanded its Lean Cuisine®
line with Sweet & Spicy Korean Style Beef and nine other
Asian-style recipes.
The flavor of Korean BBQ flavor is seeing growth in new products:
 Lee Kum Kee’s Korean Marinade
 Jack Links’ Korean BBQ Recipe Jerky
 Eat Your Vegetable’s Taste Veggie Chips with Korean BBQ flavor.
www.redarrowusa.com
Jump on this
mainstream trend now
with Red Arrow’s Nat
Wok FL RA07003-OS
or Nat Roasted Garlic
& Ginger FL WONF
RA12050.
Try a Korean Pork
Bulgogi Sausage
utilizing authentic,
Asian flavors.
7
Flavor Trends
5 Food Trends Revealed by Top Google Searches
foodnavigator-usa.com, May 2, 2016.
1.
2.
3.
4.
5.
Pasta makes a comeback: consumers are interested in cooking pasta with new recipes
and sauces that can be prepared at home or picked up at the grocery store on the
weekends.
1. Most searches were on rigatoni, followed by tortellini, linguine, penne, fusilli, mac &
cheese bites and gemelli.
Global flavors on the rise: consumers want to create these dishes at home, but it is tough
to replicate, so they turn to restaurants “near me” to satisfy cravings.
Pork shoulders its way to the forefront: YouTube viewers are interested in learning how
to make Korean and Cantonese variations of pork shoulder.
Bite-sized snacks offer portion control and customization: it’s not only about snacking,
but customizing based on dietary restrictions as well.
Tumeric takes off: the jump came between November 2015 and January 2016, when the
searches spiked 56%.
1. Americas are trying to understand how to consume the spice, with many searches on
forms, recipes and type.
www.redarrowusa.com
8
Flavor Trends
The Six Ingredients that could be the Next Sriracha
Technomic, April 29, 2016.
1. Ghost Pepper: Taco Bell and Buffalo Wild Wings will both
feature it in items later this fall.
2. Sambal: a Southeast Asian chili sauce created from chilies,
brown sugar, salt and other ingredients; used as an aioli, in a
puree and as a side dipping sauce.
3. Gochujang: noted for being featured in Asian cuisines, such as
the seasoning in P.F. Chang’s Kimchi Fried Rice.
4. Harissa: moved quicker than these other spices and sauces to
the mainstream. Spotted at chains such as Brick House Tavern
+ Tap and Hannah’s Bretzel.
5. Sumac: a Middle Eastern spice with a fruity, astringent taste.
Showed up on independent menus last April on salads, as a
mix-in for yogurts and sprinkled onto various dishes.
6. Dukka: an Egyptian spice blend made of toasted nuts, seeds,
and other spices; sprinkled over food, such as soup salads or
crackers, or used as a dip. Not mainstream yet, but is one to
watch in emerging chains.
www.redarrowusa.com
Create a fire
roasted, hot
harissa
marinade.
Fire Roasted
RA11015 will
provide a slightly
sweet, ashy
flavor as if
roasted over an
open flame.
9
Flavor Trends
McDonald's is Testing Garlic Fries
Datassential, April 2016.


McDonald’s Corp. said it is testing Gilroy Garlic Fries at four locations
in the San Francisco Bay Area, with local garlic used from Gilroy, CA.
The company is testing all-you-can-eat fries in one location and has
served Shakin’ Flavor seasoned fries in some locations.
 Employees toss the fries with a puree mix that includes
garlic and olive oil, parmesan cheese, parsley and salt.
Survey says: 53% of Consumers have Purchase Intent
www.redarrowusa.com
Rich, pleasant
and buttery:
Nat Roasted
Garlic FL WONF
RA15018.
Tastes as if olive
oil was drizzled
over ovenroasted garlic
cloves until wellbrowned and
roasted.
10
Flavor Trends
Kansas City Barbecue
Datassential’s Dine Around: Kansas City Report, March 2016.
What do Consumers Think about Kansas City Flavors?
www.redarrowusa.com
11
Flavor Trends
Bridging the Gap Between Asian Food & Limited
Access to Ingredients, Techniques
Elizabeth Crawford, Foodnavigator-usa.com, April 27, 2016.
 With global sales growth of 482% between 1999-2015, Asian food
outpaced Middle Eastern food, which increased 150%. Latin food
grew just under 100% in the same time period.
 A lot of Asian grocery stores are intimidating to non-Asian
Americans, because many of the products are unfamiliar and not
labeled in English and they don’t know what to buy or how to
prepare the ingredients.
 Ken Kuynj, co-founder of Brooklyn NY, startup The Saucy Sauce
Co., has a new line of Vietnamese sauces including: Spicy Garlic,
Sweet Ginger, Fresh Lemon and Brown Sugar Glaze – all which can
be used as marinades, dressings or dipping sauces.
 All consumers need to do is marinate the protein with the
sauce, cook it and serve with rice and vegetables.
 Future packaged foods will showcase spicy garlic nuts and
sweet ginger cashews.
www.redarrowusa.com
Garlic is a staple in
Korean cuisine and
Red Arrow’s Nat
Fried Garlic FL 6160
will deliver a lightlyfried, savory garlic
character when
needed. It’s great in
Korean BBQ Sauce.
Find the
recipe here!
Redarrowusa.com/
recipes/koreanbbq-sauce/
12
Restaurant Trends
Applebee's is Playing with Fire with $75 Million Menu
Overhaul
John Kell, Fortune.com, May 16, 2016.

DineEquity’s (parent to Applebee’s and IHOP) Chief
Executive Julia Stewart tasted steak made on
Applebee’s traditional gas-powered grill and steak
cooked on a wood-fired grill.
 Preferring the steak grilled over the open fire, she
said, “I couldn’t believe it. I got hooked.”
 She recalls asking: “How am I going to duplicate
this?” Stewart wasn’t sure that it was feasible for
Applebee’s to change how it prepares steaks across
all roughly 2,000 restaurants.

The company’s franchisees have replaced
the traditional gas grills with new, wood-fired
grills in every U.S. Applebee’s restaurant.

Burning American oak under a grill top will add
smoky flavor to not only steaks, but also salmon,
chicken and pork.
www.redarrowusa.com
Don’t have $75 million
to invest?
Get the flavor of fire with
Red Arrow’s customized grill
combo flavors:
•
•
•
•
•
•
•
•
Wood Fired FL RA12044
Cast Iron Campfire
Wood Fired Brick Oven
Charcoal Grilled
Flat Iron Grill
Flame Roasted
Charbroiled Tenderloin
Wood Fired Ribeye
13
Restaurant Trends
General Tso’s-Style Proteins
Datassential, April 2016.
What is it?

General Tso’s chicken is arguably one of the most
widely known Chinese-American dishes, found at over half
of all Chinese restaurants in the U.S., made with deep-fried
chicken and a thick, sweet and sometimes spicy sauce.
Why does it matter?

The dish has evolved to include a number of different
proteins and vegetables, other than chicken from tofu and
seitan to shrimp and cauliflower.

There’s an opportunity for operators to use the familiar flavor
to create unique offerings, whether it’s making sweetbreads
more approachable, or adding a General Tso-style sauce to
kick traditional burgers and sandwiches up a notch.
5%
menu penetration
40%
of consumers
have tried it
30%
of consumers
want to try it
www.redarrowusa.com
14
Restaurant Trends
Food Service Operators Betting Big on Buns
Food Business News, April 19, 2016.

Since it’s becoming a challenge to stand out with interesting topping combinations
alone, restaurants have been looking at the burger bun as a place to be innovative.

Burger King recently unveiled it’s Angriest Whopper sandwich, sporting a red bun
infused with hot sauce.
 This is a follow up to their A.1. Halloween Whopper sandwich, which featured a
black bun with A.1. sauce baked in.

Red Robin Gourmet Burgers, Inc. is introducing the Red Ramen Burger, served on a
crispy, seasoned ramen bun.
 It is topped with teriyaki and Chiu Chow aioli, fried jalapeños and chili-infused
shredded cabbage, carrot and onion.
Incorporate the taste of a fire roasted flavor to your sandwich bun, as if cooked
over an open flame with a light smoke finish, with Fire Roasted Grill RA15019.
www.redarrowusa.com
15
New Products | Retail
McCormick Adds 16 Products to Line
Food Business News, May 3, 2016.






Grill Mates® single-use marinades: 7 Spice Teriyaki, Brown Sugar Bourbon, Montreal
Steak
Brazilian Steakhouse Marinade, Smoky Apple Marinade, Smoky Montreal Steak
Seasoning and Hot Pepper Blackened Seasoning
Lawry’s® marinades: Mojo Criollo made with Lawry’s Garlic Salt and signature Italian
marinade with garlic, onion and herbs.
Single-use liquid sauce pouches: Herb Roasted Chicken Oven Bake Sauce, Italian
Parmesan Chicken Oven Bake Sauce, and Bourbon Chicken Skillet Sauce.
Herb Grinder® Line: Basil, Italian blend, Oregano and Parsley.
“Many of these products are driven by emerging global cuisines and flavor trends identified
in our Flavor Forecast, like Brazilian and Japanese 7 Spice,” said Virginia Jordan, vice
president of marketing for McCormick.
www.redarrowusa.com
16
New Products | Retail
Retailers' Prepared Meals Stealing Fast-Food Share
Retailer Meal Solutions (RMS) Trend Report, Technomic, March 30, 2016.





Consumers — Millennials in particular — are buying prepared meal solutions offered by
retailers more frequently.
Nearly half of consumers ages 18-34 purchase meal solutions from convenience stores at
least once per week.
84% of U.S. consumers buy RMS at least once per month — up from 79% in 2012.
The growth is being driven by consumers ages 18 to 34, who are increasingly reliant on
foodservice in general.
The retailer foodservice purchases are often made at the expense of QSR visits.
 Half of all respondents, and 60% of Millennials, are visiting fast-food restaurants less
often as a result of their increased RMS purchases.
www.redarrowusa.com
17
Chefs’ Trends
A Snapshot of Korean Food in America Today
Bostonglobe.com. February 2016.

Korean flavors have grown popular with chefs of all kinds, with dishes such as Korean
fried chicken, Korean barbecue tacos, and kimchi fried rice popping up everywhere.

For their new book, “Koreatown,” New York-based chef Deuki Hong and food writer Matt
Rodbard wanted to take a close look at the people, places, and cuisine of America’s
Korean communities.


Q. Beyond Korean barbecue, what dishes should people be exploring?
Rodbard: It’s great to think about the soups and stews of Korea. Seolleongtang, which is like a
bone broth. I like gamjatang, which I think could be one of the breakout dishes of the next few
years. It’s pork neck, potato, black pepper, and sesame seeds brought together in a pork stock.
It’s a more earthy flavor profile, rather than the fire and funk of kimchi jigae.


Q. Are Korean ingredients difficult for home cooks to find?
Rodbard: For the flavor base of these stews, soups, and marinades,
you’re using gochujang and doenjang. Those are fermented bean
pastes. They’re using a lot of root vegetables like cabbage. Other
than that, you have your basic Asian pantry: garlic, ginger, seaweed.
www.redarrowusa.com
Add a smoky-grilled
intensity to fried chicken
with a gochujang sauce
featuring Red Arrow’s
Grill Scraping
Flavor GF RA16003.
18
Chefs’ Trends
Chefs Tweak Traditional Preparations with Fruit and Alcohol Flavors
Fern Glazer, Nrn.com, May 10, 2016.





Barbecue sauces with flavors, such as apple, have seen more than triple-digit growth on
menus of non-ethnic restaurants in the last four years.
Aaron Robbins, chef and owner of Boneyard Bistros, adds a grape jelly and balsamic
vinegar sauce as a side to his barbecue dishes.
 A cherry chipotle barbecue sauce is also featured in dishes.
Executive chef, Damian Brown, of Takoda, added PB+J Wings to his menu.
 The wings are tossed in a BBQ sauce of grape jelly, peanut butter, a few other
secret ingredients, then garnished with chopped peanuts.
The trend toward incorporating alcohol — especially bourbon — into barbecue sauce
continues to spread.
At Red Star Tavern in Portland, Ore., the menu features two items that incorporate
alcohol in a barbecue-style dish or sauce.
 Jamaican Jerk Pork Wings, made with pineapple, spiced rum glaze and pickled
mustard seeds.
 India Pale Ale-braised Brisket, made with bacon-braised collard greens, crispy
russet potatoes and barbecue sauce.
www.redarrowusa.com
19
Foodservice Trends
On-Site Foodservice: Hospitals, Colleges and Universities Leverage Food Trends
Smartblogs.com, April 25, 2016.
While restaurants get a lot of the attention when spotting industry trends, on-site foodservice segments
like hospitals, colleges and universities have become trend powerhouses.

Go global: It’s not just burritos and noodle bowls – “In the future, we hope to upgrade our
international station so that we can change the menu on a daily basis in order to not only offer
Asian infusions, but also other internationals fusions, like Mediterranean or Italian-inspired dishes,”
said one university decision maker.

Customization: when choosing a hospital nearly 80% of consumers said customizable options
were important. In response, on-site operators are now allowing customers to chose their own
formats (noodles, rice, salad, broth), proteins and toppings for burritos, burgers, Asian noodle
bowls, fast-fired pizzas, etc…

Fresh and healthy: 91% of consumers want fresh fruits and vegetables in hospitals. 84% said
healthier options were important to them.
20
Foodservice Trends
Different Generations Respond to Different Trends in Foodservice
Rita Negrete and Darren Tristano, Getflavor.com.
Boomers: casual-dining mainstays



Most likely to dine-in - frequent patrons of full-service restaurants.
“Premium” and “homemade” are other callouts that resonate.
Value is put on freshness than any other generation.
Generation X (aged 38-48): money to spend



The most love for pizza, burgers, Mexican fare and Mediterranean cuisine.
Place value on “better-for-you” choices at LSRs, while menu variety and
customization are more important at FSRs.
Drawn to items claimed “authentic,” “homemade” and “premium.”
Millennials (ages 18-34): all grown up



Seeking menu items they crave and can make on their own.
Most likely to order delivery, and their heavy reliance on foodservice also extends
to prepared meals from retailers.
Cues that resonate: “unprocessed,” “natural,” “fresh,” “local” and “grass-fed.”
Generation Z (ages 21 and under): innovation seekers



Values low prices, overall value, convenience and fast service along with flavor,
freshness and variety.
Callouts for “natural,” “organic” and “sustainable” items are most likely to resonate.
Different, new and innovative dishes—like last year’s Pretzel Bacon Cheeseburger
at Wendy’s—are important in driving their traffic.
21
Supermarket Trends
Grilling’s Grasp Grows
Jim Dudlicek, Progressivegrocer.com, April 18, 2016.
 61% of shoppers who grill reported that they’re doing so eight or
more months of the year, jumping to 68% for Millennials.
 Outdoor cooking enthusiasts are looking beyond the steaks,
burgers and chicken that historically dominate most grills.
 “We are excited about the [grilling] momentum that we see building for ground turkey, turkey
tenderloins, turkey sausage and cutlets,” said Keith Williams, VP of marketing and
communications for the National Turkey Federation.
 Retailers should remind customers that “grilling is easy, convenient and perfect for a weekday
meal solution. Packaging ‘grill meal’ kits that have all of the ingredients needed for a complete
meal will appeal to customers and also be profitable. Retailers should include inspiring meal
recipes that feature hot trends in their loyalty magazines and promote these on their social media
and websites as well,” noted Williams.
www.redarrowusa.com
22
Frozen Foods
Technomic Study: Consumer Trends Report Shows Increasing Demand for Pizza
Refrigeratedfrozenfood.com, April 13, 2016.

Pizza consumption is trending at its highest level in the past four years, and showing
growth for pizza-focused concepts across channels, according to Chicago-based
Technomic’s “2016 Pizza Consumer Trend Report.”


Unique toppings are increasingly key.


Consumers average 4 pizza occasions per month, up from 3.4 in 2014.
39% of consumers say that new and innovative toppings are highly important in creating a
good pizza, up from 32% two years ago.
More consumers are demanding transparency in pizza.

32% of consumers say it's important to know the nutritional content, up from 25% in 2014.
Excite your customers with the experience of
campfire-flavored chicken sausage.
Request a sample of
Nat Wood Fired FL WONF RA12044
to test this concept!
www.redarrowusa.com
23
Breakfast
Good Morning Day!
Technomic, 2015 U.S. Breakfast Consumer Trend Report;
Datassential MenuTrends, 2015; Instantly, June 2015 poll of 10,000 adults.

45% of those aged 18-34 would eat at a
restaurant they don’t normally visit, if it offered
breakfast items beyond the morning hours.

The fastest growing toppings on LSR breakfast
sandwiches are spinach and mushrooms, up 25%
and 17%, since 2013.

Mexican dishes, which tend to contain eggs, are
the fastest-growing FSR breakfast entrée, up 23%
since 2013.

37% of surveyors said they ate traditional
breakfast foods for lunch or dinner more than
once per month.
Willing to
pay more
Not willing
to pay more
Adding Nat Sautéed Mushroom FL WONF RA10038 to your egg application offers a freshly
sautéed, earthy, button mushroom essence with rich buttery notes and a umami foundation.
www.redarrowusa.com
24
Lunch | Dinner
The Lunch Bunch: Sandwiches Continue to
Drive Lunch Protein Trends
Provisioneronline.com, May 11, 2016.

“Burgers, chicken sandwiches, cold-cut combo,
turkey and ham sandwiches rank among the top
five sandwiches ordered from restaurants at lunch,”
according to The NPD Group/CREST foodservice
market research.

According to Datassential’s 2016 Menu Trends
report, four of the top five sandwich proteins in
terms of menu penetration were pork items.

Premium beef is showing up on more sandwich
menus.

Short ribs and brisket were originally center of
plate items, but now are specialty sandwich
proteins, from French dips to sliders to grilled
cheese, short ribs are versatile, pairing well
with caramelized onions, horseradish aioli,
beer cheese, as well as Asian flavors.
www.redarrowusa.com
25
Sandwiches
Customers on the Lookout for
International Sandwiches
Provisioneronline.com, May 11, 2016.




When selecting a sandwich, consumers
seek new authentic flavors that are
popular in other regions of the world and
chefs look to other countries for sandwich
inspiration.
The three fastest growing sandwich
varieties include banh mi, torta and
croque madame, with Cuban not far
behind.
Banh mi, a Vietnamese pork-based
sandwich, has seen a 700% growth in
penetration over the last few years.
“Pork is the most consumed meat in the
world, so as consumers look to broaden
their culinary horizons, it makes sense that
these new flavors of pork are growing in
popularity,” said Patrick Fleming, director of
market intelligence and innovation at the
National Pork Board.
Which Sandwiches Around the World do U.S.
Consumers Want to Try?
International Concepts, February 2016.
Over 500 consumers participated in taste test.
www.redarrowusa.com
26
Protein
Cleaning Up Deli Labels
Meat + Poultry, March 2016.
 The free-from movement will continue to grow as consumers increasingly try to clean up
their diet by eliminating chemical-sounding additives.
 Flavors are easy to differentiate, as they are identified as artificial or natural and required on
ingredient statements.
 Choosing natural flavors allow for a “free from artificial flavors” claim.
 Colors in deli meat are increasingly more relevant as consumers crave bold flavors, and
colors are often used to convey the flavor.
 Consumers are now moving away from chemical curing agents, such as nitrite and nitrate,
so processers are encouraged to utilize inherent sources including celery, spinach and
Swiss chard.
Nat. Hardwood Smoked Sugar RA12032 and Nat. Hardwood
Smoked Maltodextrin RA11023 offer the smoky flavor your customers
crave while maintaining the clean label.
www.redarrowusa.com
27
Protein
Protein-Packed Items May Need Specific Messaging
Jeff Gelski, Foodbusinessnews.net, May 6, 2016.
 38% of U.S. adults said they seek to add
more protein to their diets.
 Among those people, 35% said they
consume products with plant-based protein.
 57% of the plant-based protein users
said they are consuming more this
year compared to last year.
 Fortified foods are an opportunity for protein
to shine.
 Among people who seek to get more
protein in their diets, 28% of the
protein-seekers said they use bars
fortified with protein.
 59% of the protein bar users
said they are consuming more
bars fortified with protein this
year than last year.
1000 U.S. adults were surveyed.
www.redarrowusa.com
28
Sausage
Chipotle Considers Adding
Chorizo to the Menu
McDonalds Tests Chicken
Sausage Patty for Breakfast
Lisa Jennings, Nrn.com, April 27, 2016.
Meatingplace.com, April 14, 2016.

Chipotle Mexican Grill Inc. is considering adding
chorizo to its menu to bring back both loyal and
lapsed customers.


In the test last year, chorizo was “very, very
popular with our loyal customers. In fact, for a lot
of people who tried it, it quickly became their
most favorite protein,” said Mark Crumpacker,
Chipotle chief creative and development officer.
McDonald's is trying a chicken sausage
patty as a healthier alternative to pork in
their breakfast sandwiches.
Del Taco Spices Breakfast Up
with Mexican Chorizo
Qsrmagagzine.com, March 21, 2016.
The Mexican Chorizo Sausage is featured in
the three new breakfast items.

Chorizo Breakfast Taco

Chorizo Half Pounder Burrito

Epic Chorizo Scrambler Burrito
www.redarrowusa.com
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Pork
Pork is Fastest-Growing Protein in Foodservice and Retail
Jeff Gelski, Foodbusinessnews.net, May 6, 2016.
 Pork continues to be the fastest-growing protein in foodservice and
has held that position since 2011, according to Datassential.
 It represented 31% of the total pounds of protein sold at U.S.
supermarkets in 2015.
Nat Caramelized
Pork FL WONF
RA15005 adds a
deep, roasted,
seared note paired
with savory, fatty
pork nuances.
 In foodservice, 23% of total protein sold by U.S. restaurants in 2015
was pork, with a volume increase of 533 million pounds since 2013.
 In 2015, the Pork Checkoff helped develop new pork menu ideas
with full-service, family-dining, fast-casual, and quick-serve
restaurants, resulting in over 90 new pork limited-time offers.
 Grilled Pork Chop Biscuit with Egg and Cheese from Hardee’s
and Carl’s Jr.
 Extra-long Pulled Pork Sandwich from Burger King
 Triple Dare Ya Sandwich and Potstickers from Applebee’s.
www.redarrowusa.com
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Pork
Top Pork Trends in 2016
Pork.org, Spring 2016.
The top five pork trend predictions that will be shaking up the foodservice and retail industry
this year from Pork Checkoff’s Stephen Gerike include:
www.redarrowusa.com
31
Bacon
Pizza Hut Goes Bacon Crazy
Meatpoultry.com, May 4, 2016.


The fast casual chain has launched the Bacon Stuffed Crust Pizza with Applewood
smoked bacon.
“With the Bacon Stuffed Crust Pizza, we’re continuing to bring our customers what they
want: A flavor-packed pizza that combines two foods America loves — pizza and bacon —
into one epic pizza,” said Jared Drinkwater, vice president of marketing.
Turkey Bacon Menu Penetration
Datassential, 2016.


Turkey bacon has climbed almost 18% on menus since 2011.
It is primarily featured in cold sandwiches (21%), protein sides (17%), hot sandwiches
(16%), as a multi-protein combination in a dish (15%), in egg dishes (13%) and in burgers
(4%).
32
Beef
Burger Megatrends in Foodservice
Burger Keynote Report, Datassential, August 2015.

Interest in natural and organic beef has
continued to rise.

Some of the newest trends catching on with
burgers include fruit spreads, savory spreads,
chips as toppings, ethnic spicy sauces, stuffed
burgers, additional protein toppings, nonlettuce greens, and alcohol infused sauces.
Bump up the beef in your burger:
• Beef Tallow
• Prime Rib
• Braised Beef
• Seared Beef
• Charred Beef
• Wood Fired Ribeye
• Rare Beef
www.redarrowusa.com
33
Poultry
Operators See Chicken as Next Fast-Casual Growth Vehicle
Gina LaVecchia Ragone, Restaurant-hospitality.com, February 22, 2016.

Many operators have found that Americans are interested in upscale chicken, particularly
of the fried-and-sandwiched-variety, but in other iterations as well: Nashville hot,
rotisserie, even nuggets designed for adults.

What’s driving the trend?

Steadily affordable chicken prices, according to the USDA, as well as fried
chicken’s nostalgic all-American associations. It’s also becoming easier to source
higher-quality products.

While chains like KFC, Popeye’s and Chick-fil-A have saturated the QSR end of the
chicken spectrum, there’s speculation about who might become “the next Shake Shack”
or “the Chipotle of chicken sandwiches.”

Which concepts will emerge to dominate the untapped market for elevated, ingredientfocused chicken in a fast-casual setting?
Fried Poultry Type 6093 features a fried, fatty
character that emulates an outside fried flavor
and moist turkey or chicken inside.
www.redarrowusa.com
34
Snacks
Healthy Indulgence
Preparedfoods.com, March 2016.

Meat snacks have been on a great progression, with U.S. sales projected to increase 10.3%
between 2014 and 2019.


This is nearly double the 5.9% rate for popcorn, the second-fastest growing savory snack.
Meat snacks have gone upscale.

Wild Slow Baked Bar introduced the world’s first “slow baked” lean meat snack bar in 2015
- a bar blending jerky, ancient grains, seeds, superfruits and vegetables.

Jack Link’s Protein Snacks are meeting consumers craving for bacon by introducing Small
Batch Maple Jerky No. 10 and Squatch Loaded Snack Sticks with bacon and cheddar.
Hershey is Now Selling Meat Snacks
Michal Addady, Fortune.com, April 21, 2016.

Since losing chocolate sales in retail, they are hoping that selling healthier, protein-packed
snacks will win back customers, as they are in high demand.

Hershey bought Krave in 2015 with flavors ranging from barbecue, pineapple orange, black
cherry and basil citrus.
www.redarrowusa.com
35
Snacks
Snackification in Food Culture Becomes More Routine
Hartman-group.com, February 16, 2016.
When consumers were asked what ways their snacking has changed in the
past five years, fresh fruits and vegetables led the way.
MORE OFTEN
LESS OFTEN
Fresh fruits and
vegetables
Larger snacks
Indulgent
snacks
Healthier choices
Snacking when
bored
Smaller snacks
Exploring/sampling
new foods/beverages
Snacking as a
reward
www.redarrowusa.com
36
Appetizers
Appetizers on the Menu Adoption Cycle
Datassential, 2015.
Take chicken
wings to the next
level with a
harissa sauce
featuring
Grillin’ RA14004
to impart a wellrounded, unique,
charbroiled flavor.
www.redarrowusa.com
37
Spices & Seasonings
Spices Spark Food Products Development
Preparedfoods.com, May 10, 2016.
Not only do traditional herbs, spices, and flavors (basil, black pepper, or
cinnamon) remain popular and foundational, there are several new
discoveries from around the world on the horizon.
 Ghost chili: one of the hottest chili peppers available is appearing in
sauces, snack foods, and condiments.
 Cardamom: once limited in this country to Indian cuisine and
Scandinavian baking, is spreading out to breads and spice blends.
 Dried flowers: specifically lavender, are appearing in rubs and
cocktails, and sumac has made its way into prepared foods via pilafs
and salad preparations.
 Fennel seed: a staple ingredient in Indian and Italian cuisine, brings
traditional Italian flavor to tomato sauces, meat sauces, fresh sausage
and salumi.
 Nutmeg and mace (outer, netlike sheath of the nutmeg seed):
mace has a lighter, slightly more floral flavor and aroma, with its notes
of citrus and coriander livening soup and baked fruit desserts.
Nutmeg, with its stronger, deeper profile in simmering cream or white
sauces, used in chicken or pork.
www.redarrowusa.com
Spice and
smoke have
become
tremendously
popular, and
Asian-inspired
flavors are
fuelling
demand for
sweet chili,
sriracha sauce
and Koreanstyle flavors.
38
Spices & Seasonings
Latest Product Launch Activity of 2015
Preparedfoods.com, May 10, 2016.
Prepared Foods talks spice flavor and formulation trends with Stephen Hodge, a senior
executive chef with ConAgra Foods, Omaha, Neb.
Prepared Foods (PF): How are spice trends evolving?
Chef Stephen: Cuisine-forward spice blends are a way to deliver the flavor characteristics of
a cuisine. When combined with flavor enhancing cooking techniques—such as grilling or
roasting—we can achieve great flavor.
Prepared Foods (PF): What’s a new spice you’re using more often? Why?
Chef Stephen: I have included it [fennel] in homemade sausages, salumi and meat rubs as
well as a finishing spice for lentil soup and vinaigrettes; this has become my new favorite
spice with my supply well hidden in the pantry. The pollen tastes like a sweeter fennel but
with a hundred-fold intensity.
Fire is all the craze in retail and foodservice. To deliver a heavily
charred/seared, ashy flavor that has a complex dimension for
simulating high heat grilling, try a sample of Char 4007.
www.redarrowusa.com
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Sauces
The Next Level for Dressings, Sauces and Marinades
Food Business News, April 19, 2016.
Flavor fusion and experimentation with simple labels is driving innovation.





Wish-Bone’s new olive oil line consists of the following flavors: Garlic Basil Italian, Roasted
Red Pepper, Lemon Herb, Sundried Tomato and Caesar Vinaigrette.
The company Yai’s Thai has come out with Chili Lime Hot Sauce, a Chili Garlic Hot Sauce
and a spicy Thai relish, which is all meant to be for food beyond just Thai.
Litehouse Foods recently extended their line to include Greek-yogurt-based dressing that
features such flavors as Tzatziki Ranch, Avocado Cilantro, Strawberry Poppyseed, Roasted
Garlic, and Curry.
Peri peri and Chimichurri are also flavors being pulled into sauce lines.
Consumers want sauces that marry concepts together, such as: Harissa and Korean, Sriracha
and Mexican, or an Asian-infused flavor with a Latin flavor.
www.redarrowusa.com
40
Sauces
Consumers Crave Flavor but also Value Convenience
Preparedfoods.com, March 11, 2016.


Many ethnic flavors, such as Thai green curry or a Korean
barbecue sauce, for example, will “continue [as a trend] into
the foreseeable future,” but remain outside of the mainstream’s
cooking skill set, said Packaged Facts.
Millennials seek speed-scratch cooking kits - fast, healthful,
and as fresh as possible.


Nat Carne Asada FL
WONF RA13013 will
lend your ready-to-eat
meal kits with bursts of
citrus, spice, charred,
seared, grilled and rare
beef notes.
Examples include assembly of pasta noodles with a heat-and-eat
sauce and steamed vegetables (pre-cut, pre-packaged or whole).
Stubb’s BBQ Sauce, Austin, Texas, has expanded its line to
include both Cookin’ Sauces and Anytime Sauces.



The Cookin’ Sauces comprise of a cooking sauce, finishing sauce
and spice pack in one package, with flavors consisting of
Smokehouse Bourbon, BAR-B-Q Slider, Chili Fixins, and Hatch
Chile.
Anytime Sauces are used for basting, marinating and dipping and
include the following flavors: Green Chile, Sweet Black Pepper and
Texas Sriracha.
Mintel says both new lines likely contributed to a 21% company
sales rise during a 52-week period.
www.redarrowusa.com
41
Condiments
Spicier Flavors, Cleaner Ingredients Dominate the Condiment Aisle
Bridget Goldschmidt, Progressivegrocer.com, April 21, 2016.

French’s Food Co. has introduced French’s Buffalo Ketchup made with Franks Red Hot Sauce.

ConAgra Foods launched Gulden’s Sriracha Mustard and Stone Ground Dijon Mustard last
September.
 “Sriracha has been one of the biggest trend success stories on menus in recent years…this
trend has become a mainstream flavor, with a wider range of consumers now familiar with
the ingredient,” said Crystal Snoddy, associate brand manager.

After sriracha, what will be the next flavor to add zing to condiments?
 Some are predicting harissa, a North African hot sauce or paste made from chili peppers,
paprika and olive oil.
 Spicier fair is here to stay, with more ethic flavors expected to appear in the market.
Now on trend is baconnaise – bacon- flavored mayonnaise.
Intrigue your customers with a smoky bacon flavor, reminiscent of dark brown,
crispy bacon edges with Nat FL Smoky Bacon Type RA07048.
www.redarrowusa.com
42
Health | Wellness | Natural
Half of Americans Believe Finding Healthy Items at Restaurants is Challenging
Michael Fielding, Meatingplace.com, April 19, 2016.
“Restaurants should offer consumers a way to indulge and also incorporate
nutrition by expanding menus to include more healthy sides, while also
showcasing healthful preparation methods, such as grilled instead of fried
foods. This provides options for whatever mood diners are in, whether they
want to eat healthy, are looking to indulge, or possibly do both,” said Caleb
Bryant, Foodservice Analyst at Mintel.
64%
of consumers
believe many
healthy restaurant
dishes are too
expensive.
68%
25%
36%
are looking for
nutritional claims
on menus more in
2015 than the year
before.
are more frequently
preparing healthier
food at home
instead eating at
restaurants
compared to last
year.
48%
of consumers agree
that finding healthy
items at restaurants
is too difficult.
www.redarrowusa.com
of consumers agree
that more
restaurants should
call out healthy
claims on menus.
43
Health | Wellness | Natural
College and University Operators Seek Suppliers’ Help
College and University Keynote Report, Datassential, February 2016.
Operators are most
looking for help
from suppliers with
their gluten free
and vegan
menu offerings.
Nat FL Roast Beef
Type RA07032
is a savory, slowroasted beef flavor
with three
ingredients: natural
flavor, salt and
potato maltodextrin.
www.redarrowusa.com
44
Changing Demographics
What Gen Z/Millennials/Boomers Want from Foodservice
Elaine Watson, Foodnavigator-usa.com, April 27, 2016.
The Millennial generation are focusing on five food trends.
1. Customization: more than a third order something different every time they visit a
restaurant. Mix and match dining will help entice them to a restaurant.
2. Mashups: millennials are thrill seeking foodies and the rest of the world will follow.
3. Munchies: 35% of millennials trend toward snacks as meal replacements.
4. Bowls: allows for creative expression with rice, noodles, salad, quinoa, acai and poke.
• The build-your-own bowl trend offers an attractive alternative in an assembly-line
format.
• Breakfast/lunch/dinner bowls are already familiar, but snack and dessert need to
catch up.
5. Shrubs and Digestives: on-demand probiotics, shrubs and digestives have taken a place
in beverages, mixers and flavoring agents.
• There is more enthusiasm for drinking vinegars, artisanal tonics, and kombucha.
45
Changing Demographics
Hispanics Continue to Grow Restaurant Visits
Gina Lavecchia Ragone, Restaurant-hospitality.com, April 26, 2016.
Hispanic consumers increased their visits to restaurants and foodservice outlets last year (10.5
billion visits total), even while total restaurant traffic was flat.
U.S. Hispanic demographic facts:
 Chains are chosen over independents, visiting them 74% of the time compared to 60%
of non-Hispanics.
 Quick-service restaurants remain the outlet of choice.
 There are less visits to full-service restaurants due to cost and language barriers.
 Spending at fast-casuals grew by 41% from 2010 to 2015 to $38.1 billion.
 Family-friendliness is a key to attracting them, as they bring along their children on
42% of restaurant visits (non-Hispanics 30%).
 Word-of-mouth factors heavily into restaurant decision making, so engaging via social
media and encouraging them to share their restaurant experiences could pay off big.
 Because fewer brands are communicating with them, they tend to stick with ones
they've had great experiences with.
46
Technology
Sous Vide Kitchen Gadget Revolutionizes Grilling Game
Indrani Sen, Qz.com, May 15, 2016.

Sous vide, the cooking technique that high-end chefs use to deliver juicy rare steak and
perfectly cooked fish at restaurants, has come home.

The highest purpose of sous vide cooking is red meat.
 You can bring an entire piece of meat to your preferred temperature, then put it on a
hot grill (or cast-iron pan) for a quick char on each side.
 The meat will be browned on the outside, and cooked to your liking top to bottom,
without the undesirable gray band.

A new generation of immersion circulators have hit the market to standardize signature
dishes.
 Wands clip onto the side of any stockpot, heat water to within a fraction of a chosen
degree, making overcooking pretty much impossible.
 Properly done sous vide, even at lower temperatures, is as reliable a method as
traditional cooking.
 This may be the summer when sous vide really establishes itself as more than a fad in
home cooking.
www.redarrowusa.com
47
Technology
Four Retail and Restaurant Technology Trends
College and University Keynote Report, Datassential, February 2016.
Phone Apps Used for Food
(college and university students who use phone apps as a source of info for food)
www.redarrowusa.com
48
Sign Up for the Food Mood!
To get on the Food Mood e-mail list,
contact [email protected]
For Instant Access of the “Food Mood” go to
redarrowusa.com and click the “News” Section.
To order samples of:
Cooking Method Flavors, Condensed Natural Smokes or Browning Agents,
please email [email protected]
or call 920-769-1100 Ext. 4.
www.redarrowusa.com
49