food trends
COFFEE CHILLS OUT
Cold-served java has taken hold. New research from Mintel reveals the
habit for a hot cup of coffee is changing, especially with companies like
Stumptown widely offering its cold-brewed bottled coffee. And it's the
younger set of 18- to 24-year-olds who are buying, having grown up on
sweet-tasting, cold soft drinks.
More than most countries, the U.S. has embraced chilled caffeination,
especially in foodservice, with research showing that cold-served coffee's
share of coffee menus in U.S. restaurants and coffeehouses increased from
19 percent to 22 percent between 2009 and 2012. People are also moving toward more indulgent frozen blended coffee options—good news for
foodservice, as they have an exceptionally high profit margin, estimated at
around 65 to 70 percent.
FOOD WASTE CONVERSION
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Kroger, one of the world's largest retailers, has taken the lead in converting heaps of food waste into cheap,
clean energy for its main distribution center. In lieu of shipping 150 tons of food waste each day from more
than 300 Ralphs and Food4Less stores to a composter 100 miles away, the chain installed an anaerobic digestion system to transform organic food that cannot be sold or donated into renewable biogas, which provides
power for the 49-acre campus, offsetting more than 20 percent of its energy demand. Combining the use of
renewable energy power with more than 150 zero-emission fuel cell forklifts, Kroger has become a beacon for other
retailers striving for sustainability. The system was designed and is operated by FEED Resource Recovery, Inc., a clean
technology company.
New Disney Gift Bag Line
Features four special character blends and our most
popular gourmet flavors in sparkling gourmet bags.
New Ultra Gift Box
Glamorous version of our 20 flavor gift box
in all foil packaging with a purple band.
