Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/110595
food trends Alternative Dairy Market Grows M PHOTO: STOCKFOOD ove over, cow's milk. The alternative dairy beverage market is seeing significant growth and entering into the mainstream with options expanding beyond soy, says Innova Market Insights. Overall, total retail sales reached $1.3 billion in 2011, according to Packaged Facts. Within the category, soy was found in 78 percent of dairy-alternative beverage launches as a primary or secondary ingredient. With soy facing some image problems in regard to health, consumers are seeking other plantbased alternatives such as rice, oats, barley, almonds, hazelnuts and walnuts. Rice was the second-most popular dairy alternative ingredient, featured in 17 percent of introductions; oats were found in 11 percent; and almonds in 10 percent. Among these leaders, almond milk posted the biggest dollar sales gains in 2011 for its nutritional benefits and good taste, according to Packaged Facts. Even blends are gaining momentum: During the past year Hain Celestial expanded its dairy-free brand with Dream Blends, featuring almonds, cashews and hazelnuts. 16 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Sniffing Out Blue Cheese I t's a love or hate thing: Shoppers either swoon over Stilton's unique smell, strong taste and distinctive blue-veined appearance or plug their noses. Either way, scientists at the University of Northampton and University of Nottingham have finally discovered the particular yeast that gives it and other blue cheeses their distinctive aroma. Why does it matter? Their work could lead to better quality and consistency and fewer defects in the manufacturing process of this PDO product, made by only five dairies in Nottinghamshire, Leicestershire and Derbyshire. Although the mold Penicillium roqueforti is added by manufacturers to produce the "blue" in cheeses, researchers found that a yeast called Y. lipolytica directly influenced their smell. And the divisive cheese brings some encouraging news: Scientists found that moldy, blue-veined cheeses like Roquefort have anti-inflammatory properties, a finding that could explain why the French—who consume large quantities of the cheese—have among the lowest mortality rates from cardiovascular-related diseases out of 35 countries, according to 2009 statistics from the OECD. Gluten- and Allergen-Free Options Required on Campus A large influx of students with food allergies is forcing some universities to reconsider how they plan meal service. After a group of students with food intolerances at Lesley University in Cambridge, Mass., filed a claim saying their school's foodservice and meal plans were inadequate for their needs, the Department of Justice's Civil Rights Division announced that the Americans with Disabilities Act applies to their plight. The school is now required by law to provide gluten- and allergen-free food options in its dining halls, among other measures. This creates an even larger demand for gluten-free products at the foodservice level. With an estimated 9 million adults having food allergies, and nearly 6 million children, according to The Food Allergy & Anaphylaxis Network, this trend is here to stay. The Year of Quinoa T he United Nations has declared 2013 the International Year of Quinoa. This is quite an honor for this ancient grain of the Peruvian Andes, which has been a popular choice for the natural foods market in the U.S. for years but is gaining more mainstream popularity as consumers discover its high protein content and versatility. Minag, Peru's ministry of agriculture, reported that the export market hit $1.7 billion in 2007 but at , the end of 2011 was worth $22.3 billion, reflecting not only an increase in demand but in price, which rose $1,329 to $3,199 per ton. The majority of available quinoa ends up in the U.S., but Canada is catching up, distantly followed by Ecuador, Italy, France and Brazil. Specialty food manufacturers are selling exotic varieties, such as Alter Eco Organic Royal Rainbow Quinoa, Eden Organic 100% Whole Grain Red Quinoa, TruRoots Organic Sprouted Quinoa and Zürsun Heirloom Black Quinoa. MORE TRENDS: DIY KITS ON THE RISE, P. 42 PHOTO: BIGSTOCK This month we look at the quinoa explosion, farmers markets going online, moms' changing buying habits and more. BY DENISE SHOUKAS